[8][9] Prunus ilicifolia is an evergreen shrub[4] to tree, producing edible cherries, with shiny and spiny toothed leaves[4] similar in appearance to those of holly.

[4] The plant likes full sun, loose open soil (porous), and tolerates drought conditions well, but needs regular watering when young.

It is an evergreen shrub[4] or small tree approaching 15 metres (49 feet) in height,[12] with dense, hard leaves[4] (sclerophyllous foliage).

The leaves are dark green when mature and generally shiny on top, and have a smell resembling almonds when crushed; these are poisonous to eat, but not to handle.

[5] This is the only species of the genus Prunus native to California's Santa Monica Mountains, which divide the Los Angeles Basin from the San Fernando Valley.

[26] The method of preparation for the cherry was to first extract and crush the kernel in a mortar, and the resulting powder would then be leached in order to eliminate remaining bad chemicals.

[24] Once this process was completed, Native Californians would then make soup base, tortillas, or tamale-like foods using the resulting ground meal.

Other times, the kernel would be kept whole, leached to remove its hydrocyanic acid content, roasted for a couple hours, and then used to make cakes or balls.

Specifically, infusions made from the bark and roots of hollyleaf cherry plants would be used as treatment for common colds and coughs.