First let me say that the only cornus mas I am familiar with is the one they use in many old gardens around Cincinnati. They all seem the same. I have heard people rave about the fruit. To me its just this sour red fruit. I have even picked them off the ground having a dark red bing cherry color. They are still sour. Are the cultivars better tasting. Is cooking when they come into there own. Do they transform into a whole different beast when cooked like serviceberry. I am just trying to love them.
Are there varieties that have brighter yellow flowers?
Mark
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