The cornel ‘Yellow Fruited’ (Cornus mas), a small tree, is easy to manage. Its blooms stand out at the first rays of spring, even before the leaves unfold, similar to forsythia but even earlier, making it a useful plant to extend the nectar season and attract 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.

The cornel ‘Yellow Fruited’ produces abundantly sour-sweet drupes that are well-suited for processing, medium in size, with a light yellow color that does not attract birds.