The Cornelian Cherry Dogwood tree is also known as the Cornus Mas Dogwood. The cornus mas dogwood is an edible, medicinal, and pretty plant for the landscape.  While the cornus mas dogwood is native to Europe and Western Asia it still grows well in the US.  This deciduous shrub or small tree typically is multi-stemmed with a very short main trunk.  It likes full sun to partial shade and is hardy in USDA Hardiness Zones 4-8. It grows up to 25’ high and 20’ wide and tolerates deer and clay soil.

Cornus Mas Dogwood Fruit

Cornus Mas Dogwood Fruit

The Cornus Mas Dogwood has opposite, simple leaves that are ovate to elliptic dark green and are 2-4” long and ¾ to 1.5” wide. Yellow flowers bloom in early spring before the leaves emerge.

Fruit

The fruit is a fleshy drupe about 5/8” long with a one-seeded berry. The cherry red fruit ripens in mid-summer.  Most noteworthy, the fruit can be eaten raw, dried or used in preserves.

Propagation

Propagation can be done by seed, layering, or cutting.  Because the fruit inhibits germination, seed must be separated from the fruit.  Another point to note is the seeds need to be cold stratified for three to four months.  Softwood cuttings can be taken in July or August.  Layering also works, but can take up to nine months to root.

Medicinal

Cornus Mas Dogwood Flowers

Cornus Mas Dogwood Flowers

The bark and the fruit are astringent, febrifuge, and nutritive.  The astringent fruit is a good treatment for bowel complaints and fevers, whilst it is also used in the treatment of cholera.  The flowers are used in the treatment of diarrhea. *

Reference:www.pfaf.org/user/plant.aspx?latinname=Cornus+mas

*These statements have not been evaluated by the Food and Drug Administration.  This product is not intended to diagnose, treat, cure or prevent any disease.

Recipe

Cornelian Cherry Dogwood Jelly

Makes 6 cups of jelly

  • 4 packed cups of Cornus mas fruit (measure after you pass whole fruit roughly through a food processor or blender)
  • 1 cup water
  • 7 cups sugar
  • 1 packet of SureJell
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg, freshly grated
  • canning jars (with two-part lid)
  • Fine mesh strainer

Instructions:

Set fruit and water to boil in a large saucepan over high heat. Meanwhile, boil water and wash canning jars all over with boiling water.

When fruit and water mix is at a boil, turn heat down. Measure sugar and SureJell together into a bowl, then sprinkle into fruit mixture while stirring. Stir the mixture until sugar and SureJell are fully incorporated. Add cinnamon and freshly grated nutmeg. Simmer for 5 minutes more.

Strain fruit mixture through fine mesh strainer into a large bowl. Press on the fruit solids to remove as much liquid as you can. Ladle jelly liquid into canning jars. To clarify the jelly further, you can use cheesecloth or a small strainer as you ladle the liquid into the canning jars at this step.

Immediately as you fill each jar, wipe each jar rim with a moist cloth kitchen towel and twist the lids just into place. In addition, wipe the jars down of any jelly liquid which has dripped on the outside.

As the jars cool, continue to gently tighten the lids. Some of the jars may seal on their own (you will hear a *pop* as they seal and the lid will be concave on top). If you want to be sure your jars seal, process in boiling water per directions in SureJell packet or your canning equipment. Be sure to refrigerate until use any jars that do not seal. Cool on the counter for 30 minutes before storing.

Photo References/Sources:

Photo1: I, B.navez [GFDL (http://www.gnu.org/copyleft/fdl.html), CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/) or CC BY-SA 2.5-2.0-1.0 (http://creativecommons.org/licenses/by-sa/2.5-2.0-1.0)], via Wikimedia Commons

Photo2: ”’Description:”’ Cornus mas, Paris, France, 13 march 2005<br/>”’Source:”’ Bouba<br/>”’Licence:”’ Creative Commons {{cc-by-sa}}

Recipe Source:fleurcoquelicot.blogspot.com/2008/09/dogwood-jelly.html

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