The cornelian cherry (Cornus mas), a small tree, is easy to contain. Its flowering stands out with the first rays of spring, even before the leaves unfurl, a bit like a forsythia, but even earlier, making it a useful plant for extending the nectar season and attracting pollinators.

Less cultivated than in the past, the juicy fruits resemble cherries with a tangy plum flavor and are more often made into jelly, jam, or dried fruit rather than consumed raw. The fruits are ripe when they fall to the ground, but they can be picked earlier to keep them away from birds, as they continue ripening after harvest. Firm, they are also used pickled in brine, like olives. With the pits, edible oil can be extracted, or they can be roasted and ground into a coffee substitute. Armenians make wine from them.

Preferring moisture, they do well in well-drained clay soils. Its sensitivity to frost means it cannot grow safely in areas like northern Lanaudière or the Laurentides. In favorable conditions, it can live for 300 years. Self-pollinating.