The cornelian

The scientific name of the corniolo is Cornus mas and it belongs to the family of the Cornacee. Native to Africa and central Asia, the plant is also found in deciduous forests where it grows completely spontaneously. However, the cornel is grown both for ornamental purposes and because its fruits can be used. The plant looks like a shrub that grows very slowly but after reaching adulthood, it even reaches a height of seven meters. The flowering of the plant takes place at the beginning of Spring and the shrub has a round shape while the flowers are yellowish and slightly feathered. At the end of Spring the berries that are circular and very fleshy also appear and when they reach full maturity, they become juicy like cherries.

How to grow Corniolo

Corniolo is a small and roundish tree that grows in the shade even if its ideal habitat is the sunny areas. The tree is very pretty and serves, in fact, for ornamentation in gardens and villas. The plant is rustic and bears well both the winter frosts and the dry and sultry summer climate. The Corniolo plants are to be watered abundantly only when they are small but already in adulthood, the Corniolo is watered much less and is able to withstand even periods of long drought. In Autumn, it is good to fertilize the soil at the foot of the Corniolo, burying the fertilizer in the soil.

Properties of Corniolo

Inside the Corniolo bark, we find very important elements that are highly appreciated in modern phytotherapy. Mucilages, tannins, malic acid and sugars, give this plant different medicinal properties such as astringent both internal and external, antidiarrheal and antipyretic properties. The fresh fruits of Corniolo, have the same virtues. The fruits can be eaten fresh, in the form of decoction or even in the form of preserves that are undoubtedly more appetizing and tasty. When children suffer from intestinal infections that result in diarrhea, they can consume the cornelian jam in complete tranquility because in most cases, diarrheal episodes will decrease considerably. The antipyretic action is also very useful in fact in case of fever, it is very useful the decoction prepared with two tablespoons of bark boiled in half a liter of cold water for 10 minutes. The decoction should be drunk lukewarm and sweetened possibly with raw honey, in the morning and in the evening before falling asleep. This type of solution is also excellent for combating the formation of annoying hemorrhoids which, as they take the decoction, gradually tend to deflate. In cosmetics, you can prepare an excellent DIY tonic by boiling two tablespoons of bark in half a liter of cold water for ten minutes. The solution is filtered and applied to the face and this compound is also excellent for removing make-up from the face and not only for its astringent and purifying action.

How to use Corniolo

We have said that the Corniolo is used in the kitchen using the fruits that are prepared in the form of jam following the recipes that are used for any other fruit jelly. If you want to use the bark to prepare herbal teas to perfection, you have to chop at least 2 grams and boil it in about half a liter of cold water. The decoction should be filtered and drunk according to the doses indicated previously and according to the pathology one has. Remember that the decoction is an excellent intestinal and febrifugal astringent. In principle, the doses to be taken are of three cups per day of decoction. Even the fruits, however, can be used in the form of a decoction and not just of jam. The taste of the decoction is decidedly better because the berries are sweeter and the beneficial characteristics are the same as the bark. 5 grams of fresh berries are boiled in half a liter of water and then the solution is filtered and sipped following the same dosage of the decoction of bark. In addition to the Corniolo fruit jam, there are both liqueurs and sweet sauces on the market. All these products are tasty and tasty but have the advantage of bringing significant benefits to the body.

How to prepare a curative liqueur with Corniolo fruits

The recipe of the liqueur with the Corniolo berries is very ancient and in the popular tradition, it was used without exaggeration, both for episodes of intestinal inflammation and for high fever. For its preparation it takes about 50 fruits of the plant (drupes), 150 grams of sugar and 1 liter of alcohol at 95 degrees. Sterilize a jar of two liter capacity, dry it very well and introduce the Corniolo fruits. Pour the sugar over them and seal the jar tightly. Leave it in the dark for five days in a dark and not too cold place. After this time, pour the alcohol into the container and shake. Close tightly and put the jar back in the dark. From time to time the mixture must be stirred so that the sugar dissolves perfectly. Repeat this operation for about a month and then you can filter the liqueur and bottle it in sterile bottles. Cover the bottles and put the liqueur to rest in a room at room temperature. The ideal time for seasoning the liqueur is six months. After this time, you can take a small glass a day in case of diarrhea or high fever.