Aronia Care Guide

Aronia, also known as black chokeberry, is a deciduous, cold-hardy shrub that adds beauty to the landscape with its white flowers in the spring and vibrant red foliage and dark berries in the fall.

While aronia can be bothered by deer and rabbits, its berries are favored by birds. The fruit can be canned, or the juice can be extracted to make jelly. Aronia juice is also used in healthful fruit drinks, as it contains high levels of anthocyanins (which give the berries their red color) and flavonoids. This plant is widely cultivated in Europe, where yields of up to 38 pounds of fruit per bush have been reported.

Native Habitat:
Black chokeberry is native to the Great Lakes region and the Northeastern U.S., extending south into the high elevations of the Appalachian Mountains. It is hardy to USDA Zone 3. Aronia typically thrives in moist woods but can also grow in drier thickets, clearings, and on bluffs or cliffs.

Growing Conditions:
Aronia prefers full sunlight but is moderately tolerant of shade. The best growth and fruit production occur in low, moist, well-drained sites in full sun. It is not drought-tolerant. New shoots often sprout around established plants, filling in the space between them like a hedgerow.

Maintenance:
To ensure healthy growth, control the surrounding area by keeping weeds and grass away from aronia plants. Shallow cultivation, weed control fabric, or mulch work well. If spreading shoots and suckers are a concern, shallow cultivation can help control them. In the Northern Plains, very little suckering has been observed. Thinning older stems every few years is also recommended.

Disease and Pest Control:
Aronia is relatively resistant to disease and pests, although mildew can become an issue if plants don’t receive adequate sunlight or airflow.

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Observation by L. Momper:

Aronia melanocarpa, or black chokeberry, is related to red and purple chokeberries. While the raw berries are extremely sour, they are rich in antioxidants, including anthocyanins and proanthocyanidins. These berries are used in making jelly, syrup, wine, tinctures, and tea, often requiring a sweetener to balance their astringency. Despite the added sugar, the health benefits make them worthwhile.

I’ve used aronia berries to make jam, which has a flavor similar to black currants or blackberries, and plan to use them to make syrup for crepes, pancakes, or poached pears. I also think aronia juice could be blended with sweeter juices like pear or apple.

The aronia plant is smaller than other chokeberry varieties, making it ideal for edible landscaping. It thrives in both sun and shade, requires minimal care, and attracts birds, despite the sour taste of its berries.