Sour Cherry (Prunus cerasus)
Domestic cultivation began around the Caspian and Black Sea and it was already known by the Greeks by 300 BC. The Romans introduced it to Britain by the 1st century AD and Henry VIII popularized the fruits’ cultivation which became a preferred crop of Kentish growers.
While it’s sour taste keeps many away, it’s ability to add flavour to food, specifically deserts, is renown. The fruit is also used for osteoarthritis, muscle pain, exercise-related muscle damage, gout, insomnia, to increase urine production, and to help digestion.