Edible Fruit: Cornelian Cherry
HTML-код
- Опубликовано: 7 фев 2025
- The non native Cornelian Cherry, aka Cornel (“Cornus mas”), is a member of the Dogwood family that produces edible fruit in late August through September. Since it’s one of the earliest blossoming trees, try to locate one so you can return later to harvest the fruit.
These videos being free is mind blowing. Always interesting, thank you Blanche!
I glad you appreciate them...
I feel it’s important to share what I know with people & often I learn new things from my viewers…
I just got a chance today to pick these at an orchard in the region. They were amazing! Like rosehips or cranberry. I'm making a syrup with some and then I'm also making a liqueur from others
I Love this video that you made. Very informative and wonderful that you paid tribute to your dear friend.
As i get older, i realize how important it is to honor my friends, especially my elders.
Another great video. Thank you Blanche!
Others coming soon...
Best description, history, how to use. Thanks so much for this.
Glad you found this useful!
You have such a pleasant voice. :)
Thank you!
this channel deserves much more subscribers! quality video, i enjoyed it
Thank you..spread the word!
Thank you, I like foraging too. Enjoyed your Kousa Dogwood video, as I also eat them!
There are so many good fruits around that people don't know are edible--I aim to change that with these videos.
Thank you so much for taking the time of the information of how it started, demonstrating the processes , outcomes and results. 💕😊 This should be in a documentary. I will share this video for it is priceless. May God keep you happy, healthy and prosperous. 🙏😊
I so appreciate your comment--It makes all the work I do to film my videos worthwhile. And thanks for sharing my video!
Another great video!
So pleased you like it.
That was beautifully done, Blanche. I looked the story about your Turkish neighbour and devil legend. It is so attractive with all the cherries on it...
My neighbor was a lovely person: my ties to her are still there: her granddaughter is my personal doctor!
@@thederb720 You are lucky Blanche. It is so much nicer when one's doctor is someone one knows.
@@tamaliaalisjahbana9354 I agree!
What a nice surprise!
Something to make me forget that it's snowing outside...
Thank you so much for sharing your knowledge. God bless you
Thank you for your support & positive comments
This is amazing information. Thank you
I'm glad you found it useful.
Thx for video! Greetz from Czechia!
Thanks for watching!Are Hawthorns common in your country?
Great video!
Thank you for your positive response to my video.
Your books seem to be rooted in the natural world... Are they available in the US?
Very informative 👏
thank you for your support.
This is my favourite fruit of all time, Persians love it ❤
It was new to me until my neighbor told me about it...
@@thederb720 👍
Love the video, thanks Blanche! Didn't know what to do with all my berries!
I'm glad I gave you some new ideas!
You can pickle them when they are bright red. It tastes somewhat like olives and goes very good with salads or a bit of cheese
hmmm...something new to try==thanks for the info!
Amazing plant, we have one in our garden. 👍😃💚
I hope it will become better known and planted more--- It's lovely during all seasons...
May the universe bless you! Liver and kidneys rejoice with this!❤️
I loved learning about these fruits from my elder friend. Now That i'm an elder myself, i want to share what i know with others...
As I’m watching this I’m eating some fruit leather from Iran made from dogberry and apple. It definitely has a tart cherry flavor aspect, so I can see why it would be called that.
i never heard the name "dogberry" applied to these fruits--I wonder if dogs like them?
You are awesome 😊💖
I do So appreciate your comment--thank you thank you...
In trukey it was often used for making war bows
I always learn new things about the plants I feature--thanks for the info!
Love these videos! All of them.
I'm wondering, where they filmed a while ago and previously published or are these recent? Either way, thanks so much.
Oh yes, many of these videos were excerpts form 3 films I made starting in 2003. The shorter videos were from those; the more recent ones are longer & in more depth. Sometimes I'll use an older video & add more current footage (like my Walnut one.) And you can tell the difference in time when you see my granddaughter who was featured as a baby (in the Black Locust one) as she became older (in the Morel one) :):)
near eastern nations who speak variations of parsi call this zoghal-ackteh. it is a common snack from street vendors 🙂
I didn't know that-- thanks for the info.
that turkish pronunciation was so off! it's meant to be like "shei-tahn ahl-dah-tahn aha-ju", great video regardless! i love these things, though their flowers smell like a mixture of fish and ginger, much like houttuynia... the fruits are so bitter and delicious though, and they are even more amazing if you boil them down with sugar when they are still firm!
I wish i could have asked my late elderly friend --or you!--for the proper pronunciation; oh well I tried:-) I find if I combine the berries with sweeter ones they taste fine. I think they have to be almost overripe to eat by themselves; otherwise they can be somewhat bitter. Are you from Turkey? Are there any fruits that grow where you are that are tasty?
@@thederb720 yes, i am from turkey! most people tend to think we have some sort of arid tropical climate throughout most of turkey, but you'd be surprised to find it's actually mostly temperate and has different climates ranging from temperate rainforests to steppes with the only subtropical areas being the mediterranean coast and the islands we have.
our characteristic native fruits are figs (ficus carica actually originates from here!) , black mulberries, quinces, tree strawberries (not as delicious as they sound, sort of astringent and mostly bland even though i love them), oleasters, dates, medlars (though often joked about being the worst fruits here), olives, carob, pomegranates, grapes, sea buckthorn, cherries, cornelian cherries, cherry laurels (which taste down right horrible but are said to have health benefits), wild pears and some of the classic european fruits like sloes, crabapples, strawberries.
i'd personally say the most "turkish" of the fruits i mentioned are quinces, cornelian cherries and oleasters, since they seem to be very underappreciated in most other countries while they are relatively commonly consumed here, and i would say they definitely deserve to be popular in the western world!
@@blunderbuss1395 Wow! you have so many fruits available! I never realized the variety of climates you have in your country. In Massachusetts our climate is temperate; when i was a child we used to have long, cold & snowy winters but it seems that those are a thing of the past; for the past few years we barely have had any snow & it's getting warmer (climate change?)
We can grow Figs here but have to take them inside for the winter or wrap them really good to prevent winterkill. There's nothing like the taste of fresh figs!
There are several species of Mulberries here since in the 1830s entrepreneurs here tried to raise silk worms (who feed on white mulberry tree leaves). For a while it worked but then failed-the winters were too inhospitable.. However the trees thrived & spread which are all that is left of this experiment. (I talk about this in my Mulberry YT vid)
We have 2 berries here that are in the same family as oleasters. Goumi berry ("Eleagnus multiflora") has rather large speckled berries and is sweetest when it's really soft -it's not as invasive as its cousin the highly invasive Autumn Olive ("Elaeagnus umbellata"--I also made a YT vid on it) This shrub was deliberately planted years ago on steep slopes as a living fence & for for wildlife to forage on. It took off and now is considered to be a "flora non grata". However I use the berries to make fruit leather and as a flavoring for apple sauce. Yum! I also juice them (removing the seeds-these are edible if you don't mind chewing them) & freeze this juice in ice cube trays to use later in the year in smoothies.
Ah Medlar! A fruit that seems so promising but so hard to get anything from. Several of these trees have been planted as part of a free "pick your own" program here but what a task it is to get anything from them. The inside is tasty but there isn't much to get after the seeds are removed...
Thanks for writing back & it would be fun to hear if you have any special ways you use the fruits you gather...Happy foraging...
@@thederb720 i have a friend from massaschusetts and he ususally talks about the part he lives in being riddled with coyotes and raccoons, i always assume it must be hard to grow let alone forage anything there... though maybe that's maybe just from his neck of the woods. surprisingly enough, we have been having funky weather in the marmara region where i live, and our winters have been surprisingly cold the past few years with 2020 having the most ungodly freeze here in a long time. i think it wiped out a lot of peoples tender family heirlooms they had planted out like their pelargoniums and brugmansias.
funnily enough, i've actually seen your autumn olive video before watching this one and i must say, with how much you can harvest out of these trees and how nice the fruit sound, it's actually very tempting to plant my own. i don't actually know if they are invasive here (considering i have literally never seen any in my life), but i don't think i will take my chances with any temperate invasives that could spread by birds regardless, though i think invasives have a certain charm with their vigorous growth and punk attitude. i've heard of people planting elaeagnus x ebbingei (the cross between e. macrophylla and either e. pungens or reflexa) as it's not nearly as fertile as its invasive relatives. our native oleaster, elaeagnus angustifolia has odd fruits atleast compared to her relatives. the fruits aren't actually very "fruit"like at all! they are eaten when the skin starts feeling a little loose and takes on a leathery-brown colour. the pulp is very dry and mealy, and has a lightly astringent and sweet flavour. i don't really know of any uses of it other than being eaten by itself personally, but apparently people use it in baking bread or muffins and such to give plain flour more nutrients. maybe they could be used in pies as a thickening agent?
on white mulberries, here they have also naturalized quite well into our woods and are also common street trees, since people also like to eat their fruits though i find them a bit insipid and too sickly sweet myself. they have a plethora of other uses though, they are great as treats for any fruit loving pets like certain geckoes, anoles, rodents, birds, roaches, snails, beetles, dogs and etc. and they also make great dried fruit despite their watery nature, you wash them first with cold running water and let them dry on a towel, and then you lay them out in another cloth to dry in indirect sun, or you can put them in the oven at 50-65 degrees celsius for about 4 or 5 hours depending on what your oven is like, sometimes mixing the fruit around so they get evenly dried. the dried white mulberries in my opinion, are far more tasteful than ripe watery ones, with their flavour taking on a very sweet, mild tea like one instead of the sickly sweet insipid one before and can be used in baking, making tea or just eaten on its own. the young leaves of white mulberries are also cooked and eaten as greens like spinach, or can be dried and made into a tea like the fruit.
medlar honestly seems like much more of a hit with the western world in comparison to here... i've read a medlar pie recipe where someone said the fruit had a "lemonade butterscotch flavour". yeah, tell that to the people here!
also i forgot to mention one fruit, we also have a few species of jujubes, i believe. it's not exactly common but not uncommon either, and i didn't mention them because i thought they were introduced but seems like we do actually have a few native species as well as the ones from india and china or whatever, the non-native ones that people grow in their gardens. the fresh ones have a supple apple-y taste while the dried or ripe ones are somewhere between oleasters and dates i think.
anyways, your videos have been a blast to watch, and thank you for writing back!
@@blunderbuss1395 Massachusetts is a fairly small state , fairly well populated. Perhaps your friend lives in one of the hill towns in the western part of the state. Even though I live in a small city east of the Berkshires we also have visits from raccoons, and occasional bears, but no coyotes so far. I live in The Connecticut River Valley where there are five colleges, parks and many open areas to forage for food. I volunteer at Smith College Botanic Garden which gives me an opportunity to become acquainted with some tropical plants in the greenhouse that I wouldn’t normally encounter here in New England. So if I do ever travel to those areas I might be able to identify some of the plants that I’ve already seen there.
I have several friends who have extensive areas of land where they’ve planted fruit trees and other goodies that they’re more than willing to share with me so I feel lucky in that respect. As a token of my appreciation when mushroom season comes around I usually get quite a few Maitake mushrooms and I’ll give them some of the bounty as a way to thank them for their generosity.
I don’t recommend that you plant autumn olive; I think there’s too much chance the birds will spread the seeds and cause havoc all over the place.
I was just looking at a book from my library called Edible Shrubs published by the Plants For a Future group and they mentioned Oleaster; they said it could be used in soups jellies or sherbets but I imagine that might be time consuming because of having to remove the seed from each fruit.
I like mulberries of all colors-we have white, red, and black ones here.I usually taste test each tree because some are much sweeter and richer in flavor than others. I think the white ones do tend to be a little bit sickly sweet but what I like to do with them -as I think I mentioned in my video -is to freeze the white ones and use them just like a frozen candy so on hot days I can enjoy their cool sweetness. We have lots of insects that would go after mulberries if I try drying them outside so I go to my local international market or the internet & buy the dried ones there.
I’ve yet to taste jujubes but hope someday il’ll come across them. There’s so many wonderful fruits in the world to try!
Just east the fruits fresh with a sprinkling of salt. Doesn't need so much processing.
Good idea...
I am Armenian, and I remember eating dogwood fruit at a university campus in Michigan. My professor and classmates were waiting for me to fall dead as they were warning me not to eat the poisonous berry 😀😀😀. I told them it was not only an eatable fruit but a very healthy one. They were disappointed that I didn’t drop dead. But they still did not try it😀😀😀
Interesting story! I don’t know how many times I’ve been picking berries & people ask me if the fruit is poisonous. WHY would I be picking it if it was toxic???? I want to say that to them but instead I explain what the fruit is and would they like to try one- the majority of the time the refuse! Our society has been so separated from the natural world that many folks only trust food they get from the super market. Sad….
Good ol' NoHo
Yeah! Do you live on the Cape? Love it there…
Have you tried Fuchsia berries? ruclips.net/video/lXv9eMMBgwc/видео.html They can be tasty, too! 😋
Yes I have but they're few & far between here because they're grown in containers mostly (at least that's what we do in our garden.) We get plenty of flowers and the beginnings of berries but just about all of them drop off before they ripen:(
However I use the flowers in salads. I usually tear them into smaller pieces & distribute them into the other greens.Thanks for the link you sent--it made me even more determined to see what I can do to get those plants to produce RIPE berries!
@@thederb720
Hi Blanche. Wikipedia says: "The fruit of the berry of F. splendens is reportedly among the best-tasting. Its flavor is reminiscent of citrus and black pepper, and it can be made into jam. The fruits of some other fuchsias are flavorless or leave a bad aftertaste." 😋🍒😸
@@zuditaka I'm hoping to be able to get some fruits this coming season. That link you sent gave some helpful directions. Some plants have more flavorful fruits than others so it's a good idea to do taste testing, ...
I not andrsten please I check republic
You"re from the Czech Republic? I'm sorry if you don't understand...