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Red rowan: properties and recipes

The tree has a dense crown. Rowan branches grayish-red color, with large fluffy buds. The bark of the plant gray, smooth, the fruit size of a pea, bright red color. Berry astringent and bitter taste. From fruits red ash produced homemade wine, liqueurs and dried berries for the winter.
Beneficial features
Berries of a red mountain ash contains acid useful for the body: malic, citric and other. Minerals contained in mountain ash: potassium, sodium, calcium, magnesium. Rowan is rich in amino acids, vitamin C and tannins. When used berries nervous system calms down, it takes the stress, irritability and insomnia. Vitamin infusion of mountain ash helps with digestive problems and diseases of internal organs.
Where and when to collect the red mountain ash?
Bitterness red rowan leaves after frost. It was then and it is necessary to collect. The most successful month for the collection - September. It grows along the edges of forests, forest glades, sometimes can be found along roads, in parks. He likes well-lit and open spaces, but also found in dark clearings. It grows in any soil, but prefers slightly acidic and water-permeable. Collect difficult, because the berries grow on tall trees (up to 15 m).
Dried fruit in a well-ventilated area. Spread a thin layer on the pot from time to time turning off. It can also be dried in an oven at a temperature of 40 to 50 degrees. After 5-6 hours of drying the berries, let rest for about 12 hours, then continue drying, lowering the temperature to 30 degrees. Always check the readiness of the berries.
Recipes of red rowan
To prepare the vitamin infusion, take a tablespoon of dried berries of mountain ash. Crush them with a trowel or knife blendora, then pour a liter of boiling water. Steep for 4 hours in a thermos. After the strain and drink for half cup twice a day.
To prepare compote of red rowan take a kilogram of fresh fruit, 300 grams of sugar and a liter of water. Wash and dry the berries. Put on the fire salted water and wait until it boils. Blanch berries (place them in a colander or a gauze bag and soak for a few minutes in boiling water). After pat dry the fruit and spread to the banks. In water, add sugar and boil syrup until it is completely dissolved. Pour the berries. Close the jar. Compote ready.
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