<p>Also known as ‘Juneberries’ these are all named forms of <em>Amelanchier alnifolia</em>. Originally native of the northwest of the USA and Canada, the name is a corruption of the Cree Indian name for the fruits (<em>mis-sask-quah-too-min</em>).</p>
<p>These are extremely cold -hardy plants, and very easy to grow. They will grow in full sun or part-shade, and tolerate a wide range of soils, although they prefer a relatively free-draining site if given the choice. They can sometimes sulk a little in the first year after planting, but a little extra feed and water early in the growing season can overcome this. Otherwise, they are some of the easiest plants to grow, and in return they provide a mass of highly decorative white blossom in spring, and lovely autumn foliage colours, in addition to the delicious fruit.</p>
<p>The fruit ripens in late June and early July, and most closely resemble blackcurrants in size and shape. Sweet and juicy, they have some of the flavour of a sweet cherry, along with a hint of almond. Best eaten fresh (you may have to fight the birds for them!), although they also cook very well with the addition of a little lemon to make a superb jam.</p>
Saskatoon
Also known as ‘Juneberries’ these are all named forms of Amelanchier alnifolia. Originally native of the northwest of the USA and Canada, the name is a corruption of the Cree Indian name for the fruits (mis-sask-quah-too-min).
These are extremely cold -hardy plants, and very easy to grow. They will grow in full sun or part-shade, and tolerate a wide range of soils, although they prefer a relatively free-draining site if given the choice. They can sometimes sulk a little in the first year after planting, but a little extra feed and water early in the growing season can overcome this. Otherwise, they are some of the easiest plants to grow, and in return they provide a mass of highly decorative white blossom in spring, and lovely autumn foliage colours, in addition to the delicious fruit.
The fruit ripens in late June and early July, and most closely resemble blackcurrants in size and shape. Sweet and juicy, they have some of the flavour of a sweet cherry, along with a hint of almond. Best eaten fresh (you may have to fight the birds for them!), although they also cook very well with the addition of a little lemon to make a superb jam.
