It is not entirely clear where the native region of sweet and sour cherries is. It was likely China, Asia Minor and Iran, from where they spread to Europe. Another theory is that the ancient Romans brought them from their conquests in Asia Minor at the beginning of the common era. The highest number of wild forms of sweet and sour cherries can be found in Russia near the Caspian and Black Seas, in the Balkans, Serbia and Macedonia. However, they can also be found in the Caucasus and in Africa.

They contain vitamin C, zinc, folic acid, and high amounts of calcium, iron and potassium. They reduce uric acid levels, have anti-inflammatory effects and are suitable for arthritis and rheumatism. They cleanse the intestines.

Commonly, they were used as a substitute for raisins when dried. They were eaten raw or dried for the winter. If you are drying cherries at home, pick them with the stem, let them dry and only then pit them so that the valuable juice does not leak out.

Cherries have a sweet taste and a warm nature. They tonify the centre and disperse cold.