Cornus officinalis is a deciduous small tree or large shrub in the family Cornaceae, native to China and the Korean Peninsula and cultivated throughout East Asia for its edible fruits and medicinal value. The genus name Cornus is the classical Latin name for dogwoods, while the species epithet officinalis derives from the Latin officina, meaning a workshop or storeroom, a designation historically applied to plants recognized for medicinal use. In Chinese it is known as shānzhūyú (山茱萸), meaning “mountain cornel,” and in Japanese as sanshuyu (サンシュユ) or yamagumi (ヤマグミ) when referring specifically to the fruit. The species has been cultivated for centuries in traditional East Asian herbal systems and is valued both as an ornamental plant and as a source of bioactive fruits.

The plant typically grows to several meters in height and produces clusters of small yellow flowers in early spring before leaf emergence. Its fruits are bright red drupes that ripen in late summer to autumn. Cornus officinalis is adapted to temperate climates and is commonly found on forest margins, mountain slopes, and cultivated landscapes. Historically, the fruits have been harvested, dried, and incorporated into traditional medicinal preparations throughout China, Korea, and Japan.

Cornus officinalis produces tart, astringent fruits that may be consumed fresh in limited quantities but are more commonly processed into preserves, fruit wines, teas, syrups, and herbal preparations. The fruits contain notable amounts of sugars, organic acids, and polyphenolic compounds. In some regional food traditions, they are used to impart acidity and fruit character to beverages and specialty foods. Although their culinary use is less widespread than that of many cultivated fruits, they remain important in traditional food-medicine systems.

Chemically, Cornus officinalis contains a diverse range of bioactive compounds. Major constituents include iridoid glycosides such as morroniside and loganin, which are considered characteristic marker compounds of the species. The fruits also contain anthocyanins responsible for their red coloration, as well as flavonoids, tannins, gallic acid, ursolic acid, and various organic acids. Morroniside and loganin have been investigated for antioxidant, neuroprotective, anti-inflammatory, and metabolic effects in experimental studies. The fruit's tannins contribute astringency and are relatively heat stable, while anthocyanins may degrade with prolonged exposure to heat, light, or alkaline conditions.