© Unknown · Public domain · Commons
Cornus mas
Kornelkirsche · (Cornus mas)
Dogwood family (Cornaceae)
Description
Cornelian cherry, also known as the European cornel, is a species of shrub or small tree in the dogwood family Cornaceae native to Western Europe, Southern Europe, and Southwestern Asia.
- RawFruitInternalFolk medicine
Ripe cornelian cherry fruits are eaten fresh or prepared as compote, jam, juice, and dried fruit. They have a pleasantly tart-sweet flavour and supply abundant vitamin C and anthocyanins. Unripe fruits are strongly astringent and should not be eaten raw.
Preparation & dosage
[#src_wiki_de_cornus] [#src_wiki_en_cornus] [#src_dinda2016]
- TeaFruitInternalFolk medicine
In traditional folk medicine of the Balkans and Caucasus, decoctions of the fruit were used against diarrhea, dysentery, and fever. The astringent action of tannins is responsible for the mucosa-soothing effect.
Preparation & dosage
Simmer 5–10 g dried fruits (pitted) in 250 ml water for 10 minutes, strain, drink twice daily.
- Dry amount
- 5–10 g
- Doses per day
- 2×
- TeaFlowerInternalFolk medicine
The early-blooming yellow flowers were used in folk medicine as a mild laxative and digestive remedy. An infusion of fresh or dried flowers is considered gentle on the stomach.
Preparation & dosage
Pour 200 ml of hot water over 2–4 g fresh or dried flowers, steep 8 minutes, strain.
- Dry amount
- 2–4 g
- Doses per day
- 1×
- TinctureFruitInternalTraditional use
Tinctures and liqueurs from the fruits are widespread in Southern and Eastern Europe. The iridoids (loganic acid, cornuside) and anthocyanins of cornelian cherry are well extracted by alcohol and are considered antioxidant and antibacterial.
Preparation & dosage
- CompressFruitExternalFolk medicine
In Caucasian folk use, fresh fruits and seed oil were applied externally for slow-healing wounds and skin conditions. The oil contains 70–75% linoleic acid.
- SpiceFruitInternalFolk medicine
In Azerbaijani and Georgian cuisine, cornelian cherries are used as a seasoning for rice dishes, meat sauces, and dried fruit preparations (Pestil/Turshu). Unripe pickled fruits are used similarly to olives.