The curative nature: cornel helps in treating throat, wounds, anemia, smallpox, kidney diseases, diarrhea, hemorrhoids and diabetes. Every part of this fruit is curative.
Throughout the world the importance of cornel is well known, as it is popular since ancient times. It grows everywhere, mostly on dry, sunny and rocky sides of deciduous forests. It blooms in February and March and the fruits are dark red with sweet-sour taste.
Cornel contains a large amount of natural sugars, organic acids, pectin, tannin and very much of vitamin C. It has twice as much ascorbic acid than oranges. The fruits can be eaten fresh, after freezing up, dried or you can make a jam, compote or fruit juice. However, despite the fact that we know this forest fruit is nutritious and healthy, we don’t use it as much as we should.
In France and Italy cornel is used for making wine and jelly, and unripe fruits are conserved in salt water as olives. In Germany they are cooked with sugar and vinegar, and are also used as an ingredient for some dishes. In Russia they make delicious cornel soups and use them as a seasoning for meat and fish dishes. These nations are the true followers of traditional medicine, and medicinal properties of cornel are well known over there.
Every part of cornel is healing – fruit, leaves, bark, flowers, fresh and dried seeds.
Russian scientists have found that tree bark and cornel leaves have anti-microbial properties.
Fleshy part of the fruit and the oil from the seeds can be used to regenerate skin and mucous membranes. Juice, jam, tea and other products from ripe cornel help with diarrhea and other diseases of the digestive tract.