Juneberries are as American as apple pie. In fact, they are more American than apples.

While juneberries are native, cultivated apples are not. When the Europeans arrived in the New World there were only sour crab apples, but plenty of sweet juneberries,  Amelanchier arborea (am-meh-LANG-kee-er ar-BORE-ee-uh.) Juneberries, however, are a close relative of the apple and have been under cultivation since 1746.

Juneberries were one of the famous traditional ingredients in pemmican, which was fat and powdered meat, or, fat, powdered meat and dried berries. Throughout the cooler areas of North America Indians made "pimekan."  It was not only a staple for the northern Indians but became the main ration for European backwoodsmen and traders.  Interestingly the practice among the Indians of making pemmican did not go much farther south than Missouri or Nebraska, by Osage and the Omaha.  The Missourians also mixed their Juneberries with cornmeal to make cakes, which was more in keeping with what southern tribes did. Southern Indians also made more stews and used more plants in those stews than the northern Tribes.

Opinions vary whether the Juneberry is better fresh or dried or cooked. It is a matter of personal taste.  Some recipes are included below. Several species have been used for food including A. alnifolia, A bartramiana, A, canadensis, A. intermedia, A. laevis, A. lamarckii , A. pallida, A. sanguinea, A. spicata, and A. utahensis.  Species in Europe and Asia are also eaten though there is only one naturalized species of Juneberry in Europe, A. lamarckii. The Juneberry can be a multi-branched shrub or a tree to 50 feet. Like the Eastern Redbud it usually flowers in the spring before leaving out. A. arborea can be identified from the others by fuzzy emerging leaves, greenish-yellow buds, and pendulous fruit.

Amelanchier is a French corruption of the Gaulois’ word “amelanco,” thought to be their name for that plant or a similar one. Scholars guess that “amelanco” is a combination word that means little apple or downy apple.  Arborea means tree-like. Besides Juneberry and Serviceberry the plant is also called Sarvis and Sarvis tree. “Service” and “Sarvis” have the same origin in the written word "service." The tree was called that be cause in Appalachia it was the only tree blossoming when it came time to bury in the thawed ground of spring those who had died in the winter. Farther north along the coast it was called Shadbush, Shadblow, Shadwood because it blossomed when the shad were running. Other names include Saskatoon (a shortened Cree name) Sugarplum, and Wild-plum. It was called Juneberry because in many places the fruit ripens in June, usually the first of the new year for those weary of winter fare. The European species honors Jean Baptiste Antoine Monet de Lamarck, an 18th century French naturalist.

Nutritionally berries contain higher levels of protein, fat, and fiber than most other fruit but are low in vitamin C. They do have pectin, however. Lastly, the Juneberry reminds us that all berries with a “crown” on one end (like a blueberry) are edible.

JUNEBERRY PIE

Pastry for 2 crust pie

3-4 c. juneberries, washed

2 tbsp. flour

2 tbsp. lemon juice

1/2 c. sugar

1/4 tsp. nutmeg

Sugar for sprinkling

Mix all ingredients together. Spoon into pastry lined pie plate. Top with pastry cut into strips. Sprinkle top with sugar. Bake at 450 degrees for 15 t minutes then at 350 degrees for 25 minutes more.

JUNEBERRY JAM

4 c. Juneberries, cleaned

4 c. cut up rhubarb

4 c. white sugar

Grind Juneberries and add to sugar and rhubarb. Bring to simmer. Stir and cook until thick. Burns easily. Pour into jars. Seal. I like to add 1 teaspoon cinnamon and 1 tablespoon lemon juice to my jam.

JUNEBERRY MUFFINS

2 c. flour

1/4 c. sugar

3 tsp. baking powder

1/4 tsp. salt

1/4 c. shortening

1 egg

1 c. milk

1 1/2 c. Juneberries

To dry ingredients add egg, shortening, salt and milk. When well blended stir in Juneberries. Fill muffin cups 2/3 full. Bake 20 minutes, 350 degrees.