Prunus cerasifera
Prunus cerasifera is a species of plum known by the common names cherry plum and myrobalan plum. It is native to Southeast Europe and Western Asia, and is naturalised in the British Isles and scattered locations in North America. Also naturalized in parts of SE Australia where it is considered to be a mildly invasive weed of bushland near urban centers. Description. Wild types are large shrubs or small trees reaching 8–12 m (25–40 feet) tall, sometimes spiny, with glabrous, ovate deciduous leaves long. It is one of the first European trees to flower in spring, often starting  in mid-February before the leaves have opened. The flowers are white or pale pink and about across, with five petals and many stamens. The fruit is an edible drupe, 2–3 cm in diameter, ripening to yellow or red from early July to mid-September. They are self-fertile but can also be pollinated by other "Prunus" varieties such as the Victoria plum. The plant propagates by seed or by suckering, and is often used as the rootstock for other "Prunus" species and cultivars. Cultivation. The cherry plum is a popular ornamental tree for garden and landscaping use, grown for  its very early flowering. Numerous cultivars have been developed, many of them selected for purple foliage, such as "P cerasifera" var "pissardii" ("P." 'Atropurpurea'). The cultivar 'Nigra' with black foliage and pink flowers, has gained the Royal Horticultural Society's Award of Garden Merit. "Prunus" × "cistena" (purple leaf sand cherry), a hybrid of "Prunus cerasifera" and "Prunus pumila", the sand cherry, also won the Award of Garden Merit. Cultivated cherry plums can have fruits, foliage, and flowers in any of several colours. Some varieties have sweet fruits that can be eaten fresh, while others are sour and better for  making jam. Cherry plums are a key ingredient in Georgian cuisine where they are used to produce tkemali sauce, as well as a number of popular dishes, such as kharcho soup and chakapuli stew.