The queen of the berry season in the second half of summer is rightfully the sour cherry. Its sweet-sour taste, variety of cultivars, and widespread use in culinary deserve special attention. Sour cherry has a good effect on the cardiovascular and circulatory systems, which is why it is often called a "heart fruit". Not only the berries but also the branches and leaves have useful properties. Therefore, sour cherry is actively used in folk medicine. For example, a decoction of branches is recommended against diarrhea and chronic colitis, while a decoction of fruit stems, having a pronounced diuretic effect, is used for relieving edema. Fresh leaves boiled in milk are effective against jaundice, while a mixture of sour cherry juice with milk is used in the treatment of arthritis. Sour cherry fruits are perfect for preparing various sauces and desserts and are most widely represented in German and Ukrainian national cuisines. Additionally, delicious liqueurs, compotes, fruit kissel, preserves, and jams are made from sour cherries.