A cherry known in England since the late medieval period, the Early Richmond was the first sour cherry to ripen in the growing season in early America. Its name derives from a legend that it originated in that region of Virginia during colonial times; but this is a landrace tree whose existence was recognized under other names (Kentish, Early May, French) centuries before the European settlement of America. Self-fertilizing, it thrived on sandy loam soils with good drainage, had some ability to weather extremes of temperature, so could be planted as far south as North Alabama and Mississippi. It was extensively planted in parts of Kentucky and Ohio. The fruit was modest in size, not so eye-catching as many sour cherries, and perhaps not so luscious as the Dyehouse. But as the classic Cyclopedia of Hardy Fruits suggested, it had singular versatility in terms of its employments. “when well ripened, may be eaten out of hand with relish by those who like the refreshing acidity of a sour cherry. They make a very good canned product, and before cherries were largely canned for the markets were much used in making dried cherries,--a delicious sweetmeat which kept for several months.” The briskly sour flesh was pale yellow and a touch stringy, yet tender and somewhat melting. The juice of the Early Richmond is light pink. The variety is still widely available from various sources, such as the Arbor Day Foundation, Lowe’s, and Nature Hills Nursery.  

Also called the Kentish Cherry. Universally carried by nurseries in the South that offered cherries. 

"Medium size; dark red; melting, juicy, sprightly, rich acid flavor.  This is pone of the most valuable and popular of the acid Cherries and is unsurpassed for cooking purposes.  Tree a slender grower with a roundish spreading head, and is exceedingly productive.  The most hardy of all varieties, uninjured by the coldest winters.  Ripens through June."  William J. Course Catalogue, Baltimore, 1909. 

Image:  Hedrick:  Cherries of New York (1913). 

David S. Shields