Iv been rewatching some day mears programmes on the summer harvest episode he and the ethnobotanist gordon get bird cherries"prunus padus" and pound them seeds an all and cook the resulting sculpted mush into biscuits on the embers it looks a very substantial food ray explains this renders the cyanide inert and safe to eat I thought prunus species would need a lot more processing maybe the cyanide content in this species is lower ,has anybody got any experience in this ?it's similar to a wild cherry btw but has black cherries
