| Ernest H. Wiegand | |
| Birth Date: | July 10, 1886 |
| Death Date: | April 1973 |
| Field: | Horticulture |
| Work Institution: | Oregon State University |
| Prizes: | Nicholas Appert Award (1960) |
Ernest H. Wiegand (July 10, 1886 – April 1973) was a professor of horticulture at Oregon State University who, in 1925 during Prohibition, developed a brine method that led to the modern maraschino cherry.[1] [2] He won the Nicholas Appert Award in 1960. The food sciences building on the university's Corvallis, Oregon campus, Wiegand Hall, is named in his honour.