Sorbus vilmorinii (mountain slopes, roadsides, mixed forests along river banks, grasslands, bamboo thickets). "Sorbus vilmorinii" was described based on a specimen in cultivation that was an apomictic microspecies. However, almost indistinguishable specimens are diploid and frequent in the wild. Also hybrids are common in the wild. In cultivation, this plant provides a long season of interest as an elegant, compact tree which can be grown in smaller gardens. It has gained the Royal Horticultural Society's Award of Garden Merit. Like all rowans the fruit can be cooked and used to make bitter jellies or marmalades. Sorbus vilmorinii Sorbus vilmorinii, the Vilmorin's rowan
Sorbus aucuparia tart, and aromatic, and candied or used in compote. The two cultivars are self-pollinating, yield fruit early, and the sugar content increases while the acid content decreases as the fruit ripen. 'Beissneri' is a cultivar with reddish foliage and bark and serrated leaves. Other edible varieties originate in and are named after Klosterneuburg, Lower Austria. Russian botanist Ivan Vladimirovich Michurin began in 1905 to crossbreed common "S. aucuparia" with other species to create fruit trees. His experiments resulted in the cultivars 'Burka', 'Likjornaja', 'Dessertnaja', 'Granatnaja', 'Rubinovaja', and 'Titan'. Other "S. aucuparia" hybrids planted in Western Europe beginning in the 1980s