Family: Cornaceae (Dogwood family)
Synonyms:  Benthamia fragifera, Benthamidia capitata, Dendrobenthamia capitata, Benthamia capitata, Cynoxylon capitatum
Common Name: Bentham’s cornel, evergreen dogwood, Himalayan flowering dogwood, and Himalayan strawberry tree.
Local Name: Dharyambal (धर्यामब्ल) ,Thalma. Thamia, Bhamora, Guldhara, Gulna.  

Dharyambal, a deciduous or evergreen small tree native to the Himalayan region and parts of China. It is a botanical gem prized for its aesthetic charm, edible fruits, and potential medicinal benefits. Typically growing to a height of 3 to 15 meters and occasionally reaching an impressive 20 meters, this versatile plant flourishes in mixed forests, along roadways, pathways, and ravines at altitudes of 1,800 to 2,400 meters in the Western Himalayas. With its bushy habit and low branching, Dharyambal can develop a broad, spreading canopy if allowed to grow without competition, making it as wide as it is tall.

Two cultivars of Dharyambal  are found growing naturally at higher hills of western Himalayas out of which one is bitter and one is sweet after ripening. This adaptable species thrives in various soil types, from sandy to heavy clay soils, preferring well-drained, organically rich, and moderately fertile substrates. It is resilient and easily cultivated, making it a favourite among gardeners. Propagation is straightforward and can be achieved through several methods like seeds, cuttings or division. Seeds can be sown indoors during winter, allowing seedlings to establish before being transplanted outdoors in the spring. Softwood cuttings taken in spring or summer root successfully in a well-draining potting mix, offering a reliable way to propagate new plants. Additionally, mature plants can be divided in either spring or fall, providing an efficient method to create multiple specimens while rejuvenating older plants.

In full bloom, Dharyambal is a sight to behold, adorned with clusters of small, greenish-white flowers surrounded by large, creamy-white or yellowish bracts. These bracts, which sometimes fade to a soft mauve-pink, resemble petals and are the tree’s most captivating feature. The flowers exude a subtle, pleasant aroma, enhancing their allure. The tree is especially admired for its summer blossoms and vibrant red fruits in late autumn, making it a stunning addition to gardens and landscapes.

The ripe fruits of Dharyambal are fleshy and sweet with a mildly astringent taste, often eaten raw or cooked. Despite their slightly bitter skin and hard seeds, the fruits are highly versatile. They can be transformed into jams, jellies, chutneys, or fermented into beverages. They are also dried for preservation and incorporated into baked goods for a natural flavour boost. Rich in vitamin C and antioxidants, these fruits offer a nutritious and healthful treat.

Dharyambal, with its harmonious blend of functionality and beauty, stands as a testament to the ecological and cultural richness of the Himalayan region, deserving appreciation and wider cultivation. With its dark creamy bracts and extraordinary red fruits, Dharyambal  can be celebrated as a perfect ornamental plant. Its summer flowers and late-autumn fruits create a spectacular display, making it an essential choice for anyone seeking beauty and diversity in their garden.

So, it can be domesticated to  graces home gardens and public spaces, providing visual delight throughout the year. However,  locally it is harvested only from wild habitat as source of  food, medicine and material for local personal uses.

Dharyambal Plant:

 The tree grows up to 10-12 meters in height, with a spreading canopy. It has a short trunk and greyish bark that may develop fine cracks as the tree matures.

Leaves are simple, opposite, and elliptic to ovate in shape, measuring 8-12 cm in length. The upper surface is glossy green, while the underside is paler and pubescent. In autumn, the leaves turn vibrant shades of red or orange.

The tree produces small, inconspicuous flowers surrounded by four large, creamy-yellow bracts that mimic petals. These bracts give the tree its ornamental value, resembling dogwood flowers.

The fruits are globose, strawberry-like drupes, 2-3 cm in diameter, with a rough, reddish-pink surface. They are technically aggregates of multiple drupes.

Dharyambal is in flowering and fruiting from May to July. The fruit ripens in late autumn to early winter and will fail to ripe properly if the weather is very. Its edible fruits can be harvested from September to November. As plant is propagated through seeds naturally so fruits need to be harvested sustainably.

Edible Uses:

Dharyambal ripe fruits are edible and have a sweet, mildly astringent taste. They are often consumed raw or used in making jams, jellies, and chutneys. The fruits are rich in vitamins, particularly vitamin C, and antioxidants. Locally, the fruits are fermented into beverages or dried for extended storage. They can also be incorporated into baked goods as a natural flavor enhancer. Compared to widely consumed berries, such as strawberries or raspberries, Dharyambal fruits are less sweet but offer a comparable range of vitamins and antioxidants. Their astringent properties and unique flavour profile lend themselves well to culinary uses such as jams, chutneys, and fermented beverages ¹.

Dharyambal Jam

Ingredients:

1 kg ripe Dharyambal fruits; 750 g sugar; Juice of 2 lemons; 500 ml water.

Methods:

Wash and peel the Dharyambal fruits to remove the tough, bitter skin. Cook the peeled fruits in water over medium heat until they soften. Mash the softened fruits and strain the mixture to remove seeds. Add sugar to the strained pulp and cook on low heat, stirring occasionally, until the jam thickens. Stir in the lemon juice and cook for another 2–3 minutes. Let the jam cool slightly, then pour it into sterilized jars and seal tightly.

Dharyambal Chutney:

Ingredients:

500g ripe Dharyambal fruits; 200 g jaggery (or sugar);50 g raisins;1 tbsp ginger paste;1 tbsp chili powder,250 ml water

Method:

Peel and deseed the Dharyambal fruits, then cook them in water until soft. Mash the fruits to form a thick paste. Add jaggery, ginger paste, and chili powder to the fruit paste. Simmer the mixture on low heat until it thickens, stirring occasionally. Add raisins during the last few minutes of cooking. Allow the chutney to cool, then store it in an airtight container.

Dharyambal Fermented Beverage:

Ingredients:

1 kg ripe Dharyambal fruits; 2 litters water; 500 g sugar or honey;1 tsp yeast.

Method:

Mash the Dharyambal fruits and mix them with water in a clean container. Add sugar or honey and stir until dissolved. Sprinkle yeast over the mixture and stir gently. Pour the mixture into an airtight container, leaving some space for air. Let it ferment at room temperature for 5–7 days, stirring gently each day. Strain the liquid into bottles, seal tightly, and refrigerate. Serve chilled for a refreshing, mildly alcoholic drink.

Food Value:

The fruits of  Dharyambal are a nutrient-rich food source with significant health benefits. Per 100 grams of fresh fruit, provide approximately 56 kcal of energy, 13.8 g of carbohydrates, including 7.5 g of natural sugars, and 3.4 g of dietary fibre, which aids digestion. The fruit is a good source of vitamin C, 45 mg, 112 µg beta-carotene (vitamin A), 15 mg calcium, 0.7 mg iron,160 mg potassium, 8 mg magnesium. Dharyambal is also rich in polyphenols, providing 1200 mg of antioxidants that combat oxidative stress. This nutritional profile highlights the fruit’s potential as a functional food for health and wellness, particularly in high altitude of Western Himalayas where it grows naturally ^2,3.

Seek professional advice before treating this plant medicinally.

Medicinal Uses:

Locally Dharyambal  fruit pulp is believed to improve digestion due to its mild astringent properties. Fruits are considered best for diabetes patients as they are rich in fibres and low in sugars. Decoctions of the bark and leaves have been used traditionally to reduce inflammation. The fruits containing polyphenols, considered helpful to  combat oxidative stress and promote overall health. Studies suggest that extracts from this plant exhibit antibacterial and anti-inflammatory activities, potentially validating its traditional uses ^4,5.

Ecological Value:

Dharyambal plays an essential role in stabilizing soil and preventing erosion due to its extensive root system. Its adaptability to various soil types, including sandy and heavy clay soils, makes it an excellent choice for reforestation and greening barren lands. Additionally, the tree provides a habitat and food for birds and insects, contributing to local biodiversity.

Ornamental ,Cultural and economic Value:

Dharyambal can be grown as a multipurpose plant for its edible and medicinal fruits. Tannin is extracted from leaves and branches, it is locally used as fuel, fodder and source of material ⁶. It is celebrated for its year-round beauty. Its adaptability and resilience further enhance its appeal as an ornamental tree. As fruits are fermented into beverages or dried for extended storage, providing a source of income for communities. Additionally, its wide canopy and dense foliage make it suitable for providing shade in agroforestry systems.

References:

1. Himachal Pradesh Biodiversity Board. (2019). Edible and medicinal plants of the Himalayas. Government of Himachal Pradesh Publication.
2. Zhang, W., & Li, H. (2020). Nutritional and antioxidant evaluation of Cornus fruits from different species. Journal of Wild Food Plants, 8(1), 34-40.
3. Rana, R., & Singh, G. (2018). Edible wild fruits of the Himalayas: Nutritional and traditional value. Indian Journal of Agricultural Research, 52(6), 601-607.
4. Gupta, R., & Pathak, N. (2021). Ethnobotanical and pharmacological insights of Cornus species: A review. Journal of Herbal Medicine, 25, 100402.
5. Singh, G., & Kumar, R. (2020). Role of Cornus capitata in traditional medicine: A systematic review. Himalayan Journal of Botany, 8(3), 45-54.
6. Gupta. B. L.Forest Flora of Chakrata, Dehra Dun and Saharanpur. Forest Research Institute Press 1945