Mountain ash is extremely unpretentious, it is not demanding on soils, it tolerates frost well, and even pests bypass it. It would seem that an ideal horticultural culture, but the taste of the fruits of a wild culture leaves much to be desired. Its berries are small, hard and bitter in taste, but here the beneficial properties of red mountain ash in winter are very relevant.
In addition, at the moment, breeders have bred many dessert varieties of this beautiful plant. Thanks to the work of Michurin and his followers, the berries became larger, lost their astringency and bitterness.
Although I personally prefer the most ordinary mountain ash - red, the beneficial properties of which certainly no Michurinists spoiled for the sake of taste and appearance.
Rowan in the garden is a beautiful and useful plant. Its leaves release phytoncides, plant antibiotics into the air, due to which the air next to the tree is particularly clean and fresh. The fruits not only delight the eye with their fiery color in gray autumn weather, but also have a wide range of useful properties.
For example, mountain ash contains more vitamin C than lemons, and in terms of the content of carotenoids, which are converted into vitamin A in the human body, mountain ash leaves carrots far behind. In addition, rowan fruits contain vitamin P, tannins, organic acids, sugar, essential oils and many other compounds.
Due to its rich composition, the beneficial properties of red mountain ash are widely used in traditional medicine. Moreover, not only fruits are used, but also leaves and bark. For example, fresh rowan leaves are rubbed and applied to areas of the skin affected by a fungus, and inflammatory processes of the mucous membranes and skin are treated with decoctions from the bark.
But, of course, the fruits are of great value.
They are prepared for the future in various ways. You can dry the berries in special dryers or on a baking sheet, in this form, red rowan berries do not lose their beneficial properties for two years, if stored in a tightly closed container in a dry and cool place. You can scroll the fruits along with sugar through a meat grinder and store in the refrigerator or cellar. Also, jams are made from mountain ash and juices are made.
Red rowan recipes
Syrup
Squeeze juice from 1 kg of fresh berries, add 600 g of sugar, boil and cork.
This syrup is used to treat beriberi, urolithiasis and relieve pain in rheumatoid arthritis.
rowan juice
Get juice using a juicer or juicer, pour into jars and sterilize. Sugar can be added if desired. And you can add it already when you use it.
Juice will serve as an excellent medicine for hypovitaminosis, exhaustion, anemia, help in the treatment of dysentery and strengthen the protective properties of the body.
Rowan jam
Sort through the berries, removing the spoiled ones.
For 1 kg of berries, add 2.5 cups of water and boil while stirring for 5 minutes. Strain the berries through a colander and leave for now.
Prepare syrup:
add 800 g of sugar to the water remaining from boiling the berries and boil until it is completely dissolved.
Pour the berries into the syrup, mix and leave for ten hours.
The next day, bring the jam to a boil and leave until the next day.
Then cook in three doses for 8-10 minutes with an interval of 6-8 hours.
Ready jam should be thick, a drop of syrup on a plate should not spread.
Mountain ash harmonizes well with apples in taste, so instead of 1 kg of mountain ash, you can take 700 g of mountain ash and 300 g of apples.
Perhaps every housewife knows how to cook jam, but not every housewife understands that prolonged heat treatment leads to the fact that all the beneficial properties of berries are significantly reduced in proportion to the cooking time. Therefore, if jam - then "five minutes". But it’s better to make juice or freeze fresh berries. Of these, you can then make quick confiture and cook compote, or simply use bright red beads to decorate a doorstep or cake.
Contraindications
With all the beneficial properties of red rowan, it should be noted that it can also be dangerous. Rowan preparations are contraindicated during pregnancy. You should not eat mountain ash and nursing mothers. And it is also not recommended to use rowan preparations for people over 45 years old.
In general, there are legends about the red mountain ash and its beneficial properties. At what most of them are true;) So why lose such a useful and absolutely free drug? While there is time - get a little bit. Only of course not in the city, and even more so not near the highway.
Perhaps you still know something about the beneficial properties of red mountain ash, or do you have experience in harvesting it for the winter? Share with us in the comments!
Rowan fruits are rich in various biologically active substances. Phytoncides, which are part of mountain ash, are detrimental to mold fungi, salmonella and Staphylococcus aureus.
The fruits of sweet-fruited varieties of red mountain ash contain the same amount of vitamin C as in blackcurrant, strawberry, sea buckthorn - the recognized leaders in the content of this vitamin.
And most importantly, red mountain ash contains valuable vitamin PP, the lack of which affects the nervous system - irritability, insomnia and general weakness appear.
The fruits of red rowan are used in folk medicine to lower blood pressure, as well as a choleretic, diuretic, antiscorbutic, diaphoretic and mild laxative.
Rowan juice has anti-edematous, antimicrobial, hemostatic, anti-cancer and wound-healing effects, normalizes metabolism, reduces bad cholesterol, reduces fat in the liver, inhibits putrefactive and fermentative processes in the intestines, helps with constipation, asthenia, gout, hemorrhoids, malignant tumors.
Mountain ash is extremely useful for the cardiovascular system: it helps with anemia, atherosclerosis and capillary fragility, hypertension, heart failure, arrhythmia and various bleeding, including uterine and menopause.
Caution, red rowan!
The fruits of red rowan and products from it are contraindicated in:
- tendency to increased blood clotting
- certain diseases of the cardiovascular system (with coronary heart disease, after heart attacks and strokes)
- increased acidity of the stomach
Recipes
- Fresh juice is taken 3-4 times a day for 50 g.
- A decoction of fruits (15 g of raw materials per 200 g of boiling water) is taken 1 tablespoon 3-4 times a day.
- Fresh fruit tincture (200 g of mashed fruits per 1 liter of vodka, leave for 12 days, strain) drink 1 teaspoon 3 times a day for menstrual irregularities in menopause.
- Syrup (1 kg of ripe fruit juice boiled with 600 g of sugar) take 1 tablespoon 3 times a day for obesity.
- Leaf tea (30 g of leaves is brewed with three cups of boiling water) is drunk 1 cup 3 times a day for kidney and gallstone diseases.
Restorative infusion
2 tbsp dry berries of mountain ash (red) pour 0.5 liters of boiling water in a thermos, leave for 1-2 hours, strain.
Drink 1/3 cup 3 times a day as a vitamin and tonic.
Infusion for hypovitaminosis
Drink during the day in equal portions in 3-4 doses for the prevention of diseases associated with a lack of vitamins.
Rowan tea with hypo- and beriberi
1 st. l. fruit brew 1 cup boiling water and drink 0.5 cup 2-3 times a day. Such rowan tea is useful for hypo- and beriberi.
Rowan pop
- 1 liter of water
- 120 g rowan,
- sugar to taste
- raisin.
Sort the mountain ash, wash it well, mash it with a wooden pestle, put it in an enameled pan, add water, put on fire and cook until the berries are boiled.
Remove the pan from the heat, tie it with gauze and put in a warm place.
When the drink begins to ferment, strain it through a double layer of gauze, add sugar to taste and mix. Pour into bottles, put 2-3 raisins in each and cork well. Store bottles horizontally in the refrigerator.
Serve the drink chilled.
Rowan jam
Rinse the berries, dry them, and then either keep them for a day in the freezer, or boil for 1-2 minutes (to remove the bitterness). Pass the prepared berries through a meat grinder, pour the resulting mass with sugar (1 kg of sugar per 2 kg of fruits), hold for 2 hours, add boiling water (1 cup per 1 kg of berries) and cook over low heat in several stages until a drop will begin to spread on the saucer.
Rowan in its own juice
Wash the berries, blanched for 3 minutes, drain, cool, put in sterile jars (0.5 l), pour boiled rowan juice, cover with lids, sterilize for 20 minutes, hermetically seal and cool.
Rowan natural
Wash the berries, put them tightly in jars (0.5 l), pour hot boiled water over them, cover with lids, sterilize for 20 minutes, cork and refrigerate.
Rowan compote
Rinse the ripe rowan with cold water, blanch, immersing the colander in boiling water for 4-5 minutes, cool quickly with cold water.
Place the berries in an enamel bowl or pan, pour hot sugar syrup 40% concentration (470 g of sugar and 700 g of water per 1 kg of mountain ash) and let stand for 18-20 hours.
Then remove the berries from the syrup, put them tightly in jars, pour the same syrup, cover the jars with lids, sterilize at a temperature of 100 ° (0.5 liter jars - 10 minutes, 1 liter - 15 minutes). Seal the finished compote hermetically, turn it upside down and cool.
Rowan jam
Wash the berries, blanch for 4-5 minutes, put in a cooking bowl, pour hot sugar syrup (1.5 kg of sugar, 600 g of water per 1 kg of fruit) and soak for 6-8 hours. After that, cook over low heat until tender. During the cooking process, it is recommended to remove the basin from the fire 4-5 times (after boiling), hold for 15-20 minutes and cook again.
Pack the finished jam in heated dry jars, cork and refrigerate.
rowan jam
Pass the prepared berries through a meat grinder. Place the mass in an enamel basin, add water and sugar (400 g of water, 1.5 kg of sugar, 1 kg of berries) and cook the jam in one step with continuous stirring (make sure not to burn). Boiled hot jam is packaged in dry heated jars, hermetically sealed and cooled.
rowan juice
Pass the prepared berries together with sugar (200 g per 1 liter of juice) through a juicer. Seal the finished juice in jars with lacquered lids, turn upside down and let cool.
Marinated rowan
Rinse the berries in cold water, let it drain, and put the fruits tightly in jars along with spices. (For a jar with a capacity of 0.5 l, you need 3-4 peas of allspice, 1 piece of cinnamon, 2-3 cloves). Filled jars are washed down with hot marinade (85-90 °).
To prepare a marinade filling for 10 cans with a capacity of 0.5 l, pour 1.4 l of water into an enameled pan, add 440 g of sugar and heat to a boil. After dissolving the sugar, the syrup is filtered through 3-4 layers of gauze and heated again to 85-90°. Measure out 15 g of 80% acetic acid and carefully pour into the hot syrup.
Cover the filled jars with boiled varnished lids and pasteurized at a temperature of 60-70 ° for 15 minutes for jars with a capacity of 0.5 l and 20 minutes for 1 l.
Ready canned food hermetically seal, turn over and cool.
Pastila from rowan
Rinse large berries in running water, put in a saucepan, tightly cover with a lid and put in an oven heated to 50 ° for 4-5 hours. Then put the berries into an enamel basin, pour hot water over it so that it only covers the mountain ash, and put on fire. When the berries are boiled, drain the water and rub the mountain ash through a sieve or colander. Add sugar to the resulting puree (1 kg per 1 kg of puree) and, stirring constantly, cook over low heat until the mass thickens and easily separates from the bottom of the basin.
Put the boiled mass in an even layer 1.5-2 cm thick on a faience shallow dish moistened with cold boiled water, and put to dry in the sun, in the oven or oven.
Cut the dried mass into pieces of any shape and roll in sugar.
Store in jars under a regular lid at a temperature of 7-10 °.
The leaves of the mountain ash release phytoncides, plant antibiotics into the air, due to which the air next to the tree is particularly clean and fresh. Fruits not only delight the eye with their fiery color in autumn, but also have a wide range of useful properties.
Mountain ash is extremely unpretentious, not demanding on soils, tolerates frost well, and pests bypass it.
There is more vitamin C in mountain ash than in lemons, and in terms of the content of carotenoids, which in the human body turn into vitamin A, mountain ash leaves carrots far behind. In addition, rowan fruits contain vitamin P, tannins, organic acids, sugar, essential oils and many other compounds.
Due to its rich composition, the beneficial properties of red mountain ash are widely used in folk healing. Moreover, not only fruits are used, but also leaves and bark. For example, fresh rowan leaves are rubbed and applied to areas of the skin affected by a fungus, and inflammatory processes of the mucous membranes and skin are treated with decoctions from the bark.
But, of course, the fruits are of great value.
They are prepared for the future in various ways. You can dry the berries in special dryers or on a baking sheet, in this form, red rowan berries do not lose their beneficial properties for two years, if stored in a tightly closed container in a dry and cool place. You can scroll the fruits along with honey through a meat grinder and store in the refrigerator or cellar. Also, jams are made from mountain ash and juices are made.
Recipes from red rowan.
Syrup
Squeeze juice from 1 kg of fresh berries, add 600 g of honey (or sugar), boil and cork.
This syrup is used to treat beriberi, urolithiasis and relieve pain in rheumatoid arthritis.
rowan juice
Get juice using a juicer or juicer, pour into jars and sterilize. Sugar can be added if desired. And you can add it already when you use it.
Juice will serve as an excellent medicine for hypovitaminosis, exhaustion, anemia, help in the treatment of dysentery and strengthen the protective properties of the body.
Rowan jam
Sort through the berries, removing the spoiled ones.
For 1 kg of berries, add 2.5 cups of water and boil while stirring for 5 minutes. Strain the berries through a colander and leave for now.
Prepare syrup: add 800 g of sugar to the water remaining from boiling the berries and boil until it is completely dissolved. Pour the berries into the syrup, mix and leave for ten hours.
The next day, bring the jam to a boil and leave until the next day.
Then cook in three doses for 8-10 minutes with an interval of 6-8 hours.
Ready jam should be thick, a drop of syrup on a plate should not spread.
Mountain ash goes well with apples, so instead of 1 kg of mountain ash, you can take 700 g of mountain ash and 300 g of apples.
Red rowan is not only one of the symbols of our country, but also an amazingly tasty and healthy berry. It can be consumed raw, as well as harvested for the winter. In our article we offer the most famous recipes for making mountain ash. From it you can get delicious jam, fortified juice, fragrant compote, as well as wine with a unique taste. We offer a step-by-step description and video materials.
Classic rowan jam recipe
To make classic rowanberry jam, you need to do the following:
- Take 1 kg of berries, 0.5 kg of sugar and 1.5 cups of water.
- Rowan should be sorted out, spoiled specimens removed, whole and of high quality washed.
- Prepared berries are poured with chilled water and left for 20-24 hours, after this time the water is drained, the procedure is repeated three times.
- Then the syrup is prepared - sugar is poured with water and boiled on the stove until dissolved.
- Berries are poured with ready-made syrup and also left for a day.
- After that, it is necessary to drain the syrup and boil it over low heat for 20 minutes.
- Then the berries are lowered into the syrup and everything is boiled together for about half an hour.
- Then you need to let the resulting mixture cool slightly and roll it into sterilized jars.
Important! The taste peak and maximum benefit in rowan berries occurs after the first frost. You can artificially achieve this effect by putting the berries in the freezer. In this case, they will not need to be blanched before making jam.
Consumption ecology
Mountain ash is extremely unpretentious, it is not demanding on soils, it tolerates frost well, and even pests bypass it. It would seem that an ideal horticultural culture, but the taste of the fruits of a wild culture leaves much to be desired. Its berries are small, hard and bitter in taste, but the beneficial properties of red mountain ash in winter are very relevant.
Useful properties of red rowan
Rowan in the garden is a beautiful and useful plant. Its leaves release phytoncides, plant antibiotics into the air, due to which the air next to the tree is particularly clean and fresh. The fruits not only delight the eye with their fiery color in gray autumn weather, but also have a wide range of useful properties.
For example, mountain ash contains more vitamin C than lemons, and in terms of the content of carotenoids, which are converted into vitamin A in the human body, mountain ash leaves carrots far behind. In addition, rowan fruits contain vitamin P, tannins, organic acids, sugar, essential oils and many other compounds.
Due to its rich composition, the beneficial properties of red mountain ash are widely used in traditional medicine. Moreover, not only fruits are used, but also leaves and bark. For example, fresh rowan leaves are rubbed and applied to areas of the skin affected by a fungus, and inflammatory processes of the mucous membranes and skin are treated with decoctions from the bark.
The medicinal properties of red rowan fruits include:
normalization of blood pressure;
metabolism is restored, the immune system is restored - which means the functions of the pancreas and spleen are restored - they produce a sufficient amount of antibacterial substances, which allows you to get rid of colds, inflammation of the thyroid gland, fibroids, prostatitis, prostate adenoma, inflammation and joint pain;
the liver and bile ducts are well cleansed - which means clean vessels and capillaries, the cholesterol content in the blood decreases, heart murmurs, headaches disappear, memory and vision improve, limbs do not freeze;
the intestines are cleansed, inflammatory processes in it are removed - which means constipation or diarrhea stops, colitis disappears (the first 5-7-10 days of taking there may be light stools with mucus, this is normal and does not require stopping the intake);
as a choleretic, diuretic and hemostatic agent, and in combination with the leaves are used to treat scurvy.
Fresh juice from rowan berries and leaves with the addition of honey is an effective antiscorbutic agent.
Rowan also has anti-inflammatory, capillary-strengthening, astringent, diaphoretic, anti-dysenteric properties.
In addition to the above, rowan infusions are also used by the peoples of other countries in:
- liver disease,
- kidneys and urinary tract,
- organs of the gastrointestinal tract,
- anemia,
- asthenia,
- gout,
- glaucoma,
- malignant tumors,
- atherosclerosis,
- rheumatism,
- with general weakness (after serious illnesses, operations),
- has an early and ulcer-healing effect.
Fruits are harvested for future use in various ways. You can dry the berries in special dryers or on a baking sheet, in this form, red rowan berries do not lose their beneficial properties for two years, if stored in a tightly closed container in a dry and cool place. You can scroll the fruits along with sugar through a meat grinder and store in the refrigerator or cellar. Also, jams are made from mountain ash and juices are made.
Red rowan recipes
Syrup
Squeeze juice from 1 kg of fresh berries, add 600 g of sugar, boil and cork.
This syrup is used to treat beriberi, urolithiasis and relieve pain in rheumatoid arthritis.
rowan juice
Get juice using a juicer or juicer, pour into jars and sterilize. Sugar can be added if desired. And you can add it already when you use it.
Juice will serve as an excellent medicine for hypovitaminosis, exhaustion, anemia, help in the treatment of dysentery and strengthen the protective properties of the body.
Rowan jam
Sort through the berries, removing the spoiled ones.
For 1 kg of berries, add 2.5 cups of water and boil while stirring for 5 minutes. Strain the berries through a colander and leave for now.
Prepare syrup:
add 800 g of sugar to the water remaining from boiling the berries and boil until it is completely dissolved.
Pour the berries into the syrup, mix and leave for ten hours.
The next day, bring the jam to a boil and leave until the next day.
Then cook in three doses for 8-10 minutes with an interval of 6-8 hours.
Ready jam should be thick, a drop of syrup on a plate should not spread.
Mountain ash harmonizes well with apples in taste, so instead of 1 kg of mountain ash, you can take 700 g of mountain ash and 300 g of apples.
Perhaps every housewife knows how to cook jam, but not every housewife understands that prolonged heat treatment leads to the fact that all the beneficial properties of berries are significantly reduced in proportion to the cooking time. Therefore, if jam - then "five minutes". But it’s better to make juice or freeze fresh berries. Of these, you can then make quick confiture and cook compote, or simply use bright red beads to decorate a doorstep or cake.
Cucumbers with rowan
Cucumbers with mountain ash - a very tasty winter preparation. The recipe for such cucumbers is surprisingly simple, and adding red rowan berries to jars with cucumbers makes the preparation more beautiful and festive. Cucumbers with mountain ash look very impressive on the table and have an unusual spicy taste. The marinade is prepared with the addition of apple cider vinegar, but the cucumbers are closed without sterilization. From this amount of marinade, three seven hundred gram jars are obtained.
Cooking time: 8 hours or more
List of ingredients
fresh cucumbers - 1.5-2 kg
red rowan - 300-400 g
water - 1 l
apple cider vinegar - 1/4 cup
salt - 1 tbsp. a spoon
sugar - 3 tbsp. spoons
Cooking method
Rinse fresh, small cucumbers thoroughly, put in a basin and pour cold water over. Leave for 4 hours, then change the water to fresh and leave for another 2-4 hours. Rinse the cucumbers prepared in this way and cut off the tails. Rinse rowan berries and pour over with boiling water. Arrange cucumbers in sterilized jars along with rowan berries.
Dissolve salt and sugar in water. Add vinegar and heat to a boil, stirring constantly to marinade, so that the spices are well dissolved. Pour boiling marinade into jars with cucumbers, cover with sterile lids and let it brew for 10 minutes.
After that, pour the marinade back into the pan, heat it again to a boil and pour cucumbers over it again. Leave for 7 minutes. Then drain the marinade again, boil it again and pour it into a jar of cucumbers. In this case, you need to ensure that the marinade reaches the edges of the jar. Using screw caps, hermetically close the rowan cucumbers. Turn them over on a flat surface, wrap them up and leave to cool completely.
Contraindications
With all the beneficial properties of red rowan, it should be noted that it can also be dangerous. Rowan preparations are contraindicated during pregnancy. You should not eat mountain ash and nursing mothers. And it is also not recommended to use rowan preparations for people over 45 years old.
In general, there are legends about the red mountain ash and its beneficial properties. At what most of them are true;) So why lose such a useful and absolutely free drug? While there is time - get a little bit. Only of course not in the city, and even more so not near the highway. published
