Montmorency is a vigorous, productive, and largely problem-free tree. It is cold hardy to zone 4 and self-fertile (although productivity will be improved by the presence of another tart cherry variety). It is susceptible to leaf spot and bacterial canker but resistant to European brown rot. It should be well pruned to prevent overcropping. Montmorency ripens in early July in upstate NY, after the majority of sweet cherries.

Thought to originate in Montmorency, France, this cherry probably dates to the 17th century but the full details of its parentage are unknown. It is grown commercially in France and Canada, and it is the most widely cultivated tart cherry in America. The fruit is an Amarelle cherry (a tart cherry with bright red skin and pale flesh), and it is used for baking, drying, wine, and juice.

The health benefits of Montmorency have recently received much attention; the juice contains large amounts of polyphenols and anthocyanins, compounds that have anti-inflammatory and anti-oxidative effects. Among other benefits, these compounds can relieve the rheumatological symptoms associated with osteoarthritis. Montmorency (and, in fact, all cherries) also contain melatonin, a hormone that contributes to sleep regulation.