Japanese cherry, belongs to the large Prunus family. Grows naturally in the mountainous regions of Japan and western China.
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- Japanese cherry is not poisonous; incidentally, the leaves are not edible.
Japanese cherry – (Prunus serrulata). Belongs to the large Rose family (Rosaceae). Japanese cherry grows naturally in the mountainous regions of Japan and western China. There are many cultivars of cherry suitable for gardens, parks and avenues. The cultivars are propagated vegetatively on rootstocks of the wild cherry (Prunus avium), among others. A well-known street tree is Prunus serrulata ‘Kanzan’ and a famous winter bloomer is Prunus subhirtella ‘Autumnalis Rosea’.
Japanese cherry is deciduous, likes fertile soil and a position in the sun that is not too dry.
Pruning – to the extent necessary – should be done after flowering in summer. In summer, the sap flow goes to the leaves.
The most famous variety of Japanese cherry trees in Japan is the Somei Yoshino – Yoshino cherry – (Prunus × yedoensis). The flowers are bright white with hints of light pink. They bloom on the bare wood.
After pruning, the tree “bleeds”: The ornamental cherry, like the nut tree and the grape, is one of the trees that “bleed” when pruned when the plant sap flows. The best time for pruning is after flowering.
In several places on branches and trunk, the tree leaks moisture, which dries into brown gum: gummosis.