Elaeagnus multiflora, commonly known as the goumi, gumi, cherry silverberry, or cherry elaeagnus, is a deciduous or semi-evergreen shrub in the family Elaeagnaceae. It is native to eastern Asia, including China, Japan, and Korea. The genus name Elaeagnus is derived from the Greek elaia ("olive") and agnos ("chaste tree"), while the species epithet multiflora is Latin for "many-flowered," a reference to the plant's prolific, scented spring blossoms. Historically, the plant has been cultivated for centuries in East Asia as both an ornamental and a source of resilient, nutrient-dense fruit. It is valued not only for its harvest but also for its ecological role as a nitrogen-fixing species, which allows it to thrive in impoverished or disturbed soil conditions.

The plant typically grows as a dense, rounded shrub reaching heights of 2 to 3 meters. Its branches are covered in a distinctive, silvery-to-rusty pubescence, and its leaves are alternate, dark green above and covered with silvery, metallic-looking scales below. In early spring, it produces an abundance of small, creamy-white, fragrant flowers that hang in axillary clusters. The fruit is an oblong, juicy drupe that ripens in early summer. As it matures, the fruit turns from a dull green to a bright, speckled red, often described as having a "glowing" appearance due to the dense covering of tiny, light-colored scales. Goumi is highly adaptable and hardy, commonly found along forest edges, in thickets, and in cultivated orchards.

The goumi berry is appreciated for a bold, tart-sweet flavor profile that is strikingly similar to a mix of red currant, cherry, and cranberry. Because of its intense acidity and unique astringency—caused by its polyphenol content—it is generally more palatable after being allowed to fully ripen on the bush or after being cooked. In traditional Asian culinary practices, the berries are frequently used to make refreshing juices, acidic fruit wines, and jams. Because the berries are delicate and contain a relatively large, hard stone, they are often processed into purées or syrups for use in desserts, where their acidity cuts through rich, sweet bases.

Nutritionally, the goumi berry is a powerhouse of micronutrients. It is exceptionally rich in Vitamin C, Vitamin E, and essential fatty acids. Its biochemical matrix is highly distinct, containing significant concentrations of lycopene—the same potent carotenoid found in tomatoes—at levels that can even exceed those in fresh tomatoes. Furthermore, the berries are rich in phenolic acids and flavonoids, which contribute to their strong antioxidant potential. In traditional medicine, various parts of the plant, including the roots and fruits, have been utilized to treat digestive disorders, inflammation, and high blood pressure. Modern agricultural and nutritional research highlights the goumi as a "superfood" candidate due to its high concentration of bioactive carotenoids and its ease of cultivation in low-input, sustainable systems.