Once prized for its fruit, this tree is now more commonly used for ornamental value. It brings several seasons of entertainment to the garden, which makes it a valuable addition all year round. After the vivid blossoms fall and cover the ground underneath the tree, the glossy, deep green foliage appears. The leaves slowly turn a vivid mahogany red as summer turns to autumn. During the winter, the shedding bark takes over in colors that range from buttery tan to gray.

The Cornelian cherries themselves are among the tastiest of fruit. The flavor can vary from one cultivar to another, some having tart fruit, while others tend to be more on the sweet side. The fruit can be used to make jellies, tarts, and other dishes. In Turkey, the cherries are used to flavor sherbets. In Norway, the blossoms are used to add flavor to distilled spirits. In Russia, the fruit is dried and ground for use in pancakes and baked goods. In France, it is preserved in honey or sugar. In Greece, it's used for making brandy. In parts of Europe, the unripe fruit is pickled in brine and eaten like olives. The seeds have even been found in sites occupied during prehistoric times.

This is obviously an ornamental tree that has been around long enough to thrive very nicely in the big city. The Cornelian Cherry is a star every season in Central Park and never misses a cue.