Shiksha - evergreen shrub, which is rich in beneficial properties. Its height usually reaches 30 centimeters. The stems of the plants brown. Berries siksa watery, that's why their second name - crowberry. The taste of fresh fruits: they contain a small amount of sugar, but a lot of water. The berries do jam, jam and other sweet desserts.
Shiksha provides a number of useful body of vitamins and minerals. This essential oils, C vitamins, A, tannins and manganese. The berries have diuretic effect. Shiksha calms the nervous system, normalizes function of internal organs and metabolism, relieves fatigue, fatigue and migraines. berries are often used as a tonic and healing wounds.
Where and when to collect siksa?
The plant blooms single, small flowers bright pink or red. It ripens in mid-August. It grows mainly in swamps, humid coniferous forests. Shiksha - neighbor cranberries, so if you notice this berry is likely somewhere nearby and find siksa.
Immediately after harvesting the berries need to put on a clean cloth, to sort and remove debris. When harvesting the fruits can be dried in the winter. To do this, place the berries in a well ventilated room or outside, under the canopy. Alternative preparation - frost. Stored berry short 1 year.
Recipes from siksa
To make jam of siksa, prepare the following ingredients: 1 kilo of siksa fruit, half a kilo of apples, 2 kg of sugar. Prepare the sugar syrup (dissolve the sugar in boiling water), then add the berries and to continue cooking. To sweeten the jam for 10 minutes until cooked add the jam peeled apples. Similarly, you can prepare compote, but you need to take less sugar: approximately 100 grams per 500 grams of fruit.
Another tasty recipe that is sure to please both adults and children: jelly siksa. You will need: 4 cups of berries, 150 grams of sugar and 30 grams of gelatin. Blanch the berries in boiling water, then squeeze the juice from them, boil it. In the juice, add sugar and wait until completely dissolved. Gelatin is soaked in water, add the workpiece. To enhance the taste and add a pinch of citric acid. Cook for a few minutes, then cool and place in refrigerator.