
Cherries taste great, but if you eat the leaves or twigs of a cherry tree, you could get sick or even die.
The leaves, twigs, bark, and seeds (pits) of cherry trees—along with related trees like peaches, plums, and apricots contain cyanogenic glycosides, primarily amygdalin and prunasin. When these plant parts are chewed or digested, enzymes break these compounds down into hydrocyanic acid, better known as cyanide.
- Why it happens: Cyanide prevents the body’s cells from using oxygen, which can cause severe cellular hypoxia, respiratory distress, shock, and potentially death if consumed in sufficient quantities.
- The biggest risk factor: The leaves are particularly dangerous when they are wilted. As leaves break, crush, or wilt (such as after a storm or pruning), the plant cells rupture and unleash higher concentrations of cyanide gas.
- Who is most at risk: While humans can get sick from chewing on twigs or swallowing crushed pits, this is a major danger for grazing livestock (horses, cows, and goats), which frequently suffer fatal cyanide poisoning after eating fallen cherry leaves.
The flesh of the cherry itself is completely safe and free of these cyanogenic compounds.



