CORNELIAN CHERRY-HARBINGERS OF SPRING
When viewed individually the tiny mustard yellow flowers don't look like much. But they seem to cover the tree. The blossoms are unusual for a dogwood, for this is indeed a type of dogwood and not a cherry at all. It's usually hardy in zones 5 through 8.
The long-lived Cornelian cherry can be grown as a multistem shrub or an oval-shaped tree. Though it can grow to 20-25' in height, the ones I've seen are much smaller.
Once prized for its fruits, this tree is now more commonly used for its ornamental value. It brings several seasons of interest to the garden. After the vivid blossoms fall and cover the ground underneath the tree, the attractive, glossy, deep green foliage appears. The leaves become a vivid mahogany red during the autumn. During the summer the fruits will mature. They can be pear, barrel-shaped, or oval. The fruits will ripen during the autumn. Depending on the cultivar, they may turn yellow, bright red, or purple. They are over one-half inch long.
During the winter the lovely flaking bark is noticeable. Its color ranges from tan to gray.
The Cornelian cherry is an easy-care tree that needs little attention. It rarely requires pruning. Unfortunately it is frequently damaged by deer. Cornelian cherry is very adaptable, and will tolerate most any soil. It isn't as fussy about pH as some other dogwoods. It will thrive in soils ranging from 5.5 to 7.5. Give it full sun if possible. You won't get as many fruits in partial shade.
Pollination usually isn't a problem. Normally it is self-fertile. However cross-pollination can sometimes bring a greater yield of fruits.
Several improved cultivates are available. Flava has yellow fruits that are sweeter than most others. Golden Glory is free flowering and more upright than the species plant. There is even a variegated cultivar with creamy-white variegation on the foliage.
Cornelian cherries are among the tastiest of fruits. The flavor can vary from one cultivar to another. Some have tart fruits, while others may tend to be sweeter. If sweeter fruits are desired, leave them on the tree as long as possible.
Most are eaten cooked since they can sometimes be tart. Some cultivars have sweeter flavored ones. They make a very tasty jam. Raintree Nursery once had a recipe in its catalog. Some years ago I bought the jam in Bucharest, Romania in supermarkets. I've never seen it for sale in the U.S. It is certainly as tasty as rose hip preserves.
The fruits are also used to make jellies, tarts, and other dishes. In Turkey, they are used to flavor sherbets. In Norway the blossoms are used to add flavor to distilled spirits. In Russia, the fruits are dried and ground for use in pancakes and baked goods. In France they're preserved in honey or sugar. In Greece, they're used for making brandy. In parts of Europe the unripe fruits are pickled in brine and eaten like olives. They have a similar bitter taste. Historically it was used in the Neolithic era and the early Bronze Age in Italy, Greece, and Yugoslavia. The seeds have been found in sites occupied during prehistoric times.
The Cornelian cherry grows wild in various parts of Europe, including Southern, Central, and Western Europe as well as parts of Russia and the Caucasus to Ukraine.
This tree was revered by the Romans. One stood on the Palatine Hill near the Forum.
It isn't certain when the tree reached Britain. In A Garden Of Pleasant Flowers, published in 1629, John Parkinson includes them in the section on fruit plants. They weren't widely known in England at that time. He mentions two kinds, a white-fruited and red-fruited.
By the time the Cornelian cherry blooms, spring is well on its way.
Articles in this Topic
