How to cook rowan. How to make red rowan wine at home

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 leaves of mountain ash are rubbed and applied to areas of the skin affected by a fungus, and broths from the bark are used to treat inflammation of the mucous membranes and skin.

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, inflammatory processes 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 admission 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

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.

Red rowan is an unusual berry. Not every housewife knows how to properly prepare it for the winter. Here you need to know some nuances, tricks and little secrets. Then the sour berry will allow you to quickly prepare fragrant compotes, jam saturated with vitamins, marshmallow, marmalade, jam and even jelly. And when combined with other components, mountain ash will bring its unusual touch to any preservation.

You can not only diversify the meager and familiar diet with the help of red rowan blanks for the winter (see recipes below), but also enrich the body with natural vitamins and other useful substances. Therefore, we propose to understand in more detail how to properly preserve a healthy berry.

Candy from rowan

You can't force a single child to eat sour rowan berries. Therefore, dear mothers, we suggest you cook for your kids and not only tasty, fragrant and healthy natural sweets. Culinary masterpiece children will appreciate.

Products:

fresh berries - 400 g;
granulated sugar - 180 g;
egg white - 1 pc.;
lemon juice - 20 ml;
powdered sugar.

Operating procedure:

Put the protein in a suitable bowl. Pour in the required amount of sugar. Mix thoroughly with a whisk. The mass should be homogeneous.
Add lemon juice and continue stirring.
Sort the berries, remove debris and spoiled fruits. Rinse thoroughly under running water and dry.
Dip each berry in the sweet composition. Line a baking sheet with parchment paper and carefully lay out the prepared ingredient. Leave in a dark, well-ventilated place until the filling is completely dry. As a result, very tasty and fragrant sweets are obtained.

Marinated rowan

For those who like to improve their health in the winter, we suggest considering one of the recipes for making red mountain ash. The process itself is quite simple, but at the same time unusual and distinguished by its originality. Today we propose to consider a step-by-step option on how to pickle a red rowan berry.

Products:

main component - 1-1.5 kg;
carnation 2-3 inflorescences;
sweet pea pepper - 2-3 pcs.;
cinnamon (with a stick) a little;
filtered water - 1 l;
granulated sugar - 1.5 kg;
table vinegar - 30 ml.

Procedure:

Sort the berries, remove debris and damaged parts, if any. Put in a colander and rinse.
In the meantime, boil water in a small saucepan and put the prepared component into it. We withstand literally 1-2 minutes and filter. We are waiting for the excess moisture to drain.
Place prepared spices in sterile jars at the bottom, fill tightly with red rowan.
We proceed to the preparation of the marinade. To do this, pour the required amount of liquid into the saucepan, pour sugar in portions and with regular stirring. Bring to a boil and cook on medium heat for 5-7 minutes. During this time, the sugar should completely dissolve. Pour in the required amount of acid, heat for another 1-2 minutes and turn off the heat. Cool down a bit.
Fill the jars with sweet and sour filling, cover and sterilize 0.5 liters for 20 minutes, and 1 liter for half an hour.
Close tightly, turn over wrap and wait until it cools completely. Store in the cellar.

Berries preserved in this way will perfectly complement any meat dish or decorate the table.

fragrant jelly

From what else can be made from mountain ash, we highlight a simple and healthy recipe for making homemade jelly from red-fruited mountain ash of the Nevezhensky variety. It is in this variety of berries that there is no characteristic astringency. Therefore, the fruits are safely referred to as sweet varieties. Consequently, the workpiece itself is pleasant, tasty and not tart.

Products:

mountain ash - 1.5 kg;
granulated sugar - 1.5 kg.

Action algorithm:

Sort the berries, removing dirt and rotten fruits. Put in a saucepan and pour 500 ml of boiling water. Put on the stove, bring to a boil and cook until the fruit is soft.
Place gauze folded in several layers in a colander. Strain the prepared berries and rub gently. Combine with the resulting broth, pour sugar. Mix thoroughly and continue cooking.
Boil contents while stirring regularly. It is important that the composition does not burn.
Arrange thick jelly in clean sterile jars. Cover with parchment paper and leave on the counter to cool completely.
After the time has elapsed, close the cold billet with a nylon lid and store it in the cellar.

You can serve a sweet dessert with pancakes, pancakes, and simply spread on a slice of bread and eat as a snack with tea.

Soaked rowan with apples

The most popular among culinary specialists is chokeberry, but red is in no way inferior. It is important to be able to cook it correctly, in which case there will be no problems. Consider how to cook soaked red-fruited mountain ash with apples.

Products:

cinnamon on the tip of a knife;
carnation - 1 inflorescence;
red rowan;
granulated sugar - 25 g;
filtered water - 1 l;
table salt - 1 tsp;
apples.

The cooking process is as follows:

For this canning option, the fruits must be removed from the tree after the first frost, as they will already be well ripened. Carefully remove twigs and other foreign debris. Put in a colander and rinse well under running water.
Rinse the apples, remove the core and parts unsuitable for food. Chop into slices. Put the prepared components in a container where the urination process will take place. Cover up.
Let's start preparing the brine. To do this, pour the required amount of water into a suitable container, add the prepared spices and bring to a boil at medium heat. Boil for 2-3 minutes until the loose components are completely dissolved. Close and cool at room temperature.
Pour prepared products with cool brine. Put a press on top and remove the container with the contents in a dark place at a temperature not exceeding 18 degrees. The holding time is 3 days.
Then take it to a cool place and leave for 2 weeks. Soaked berries with apples according to this recipe will perfectly complement and enhance the taste of many second courses.

And if you grind soaked apples and berries with a blender, you can get a fragrant seasoning for cooking seafood and meat.

Rowan syrup: 2 cooking options

Every autumn, red-fruited mountain ash pleases the eye of others with bright red clusters. The tree and its fruits are considered useful. But because of the bright astringency, not everyone decides to harvest it for the winter. But in vain, because many delicious desserts, tinctures of compotes, including sweet syrup, can be prepared from red mountain ash. It is allowed to cook it not only from fresh berries, but also frozen, dried ones.

Method number 1

Products:

fresh berries - 1.5 kg;
granulated sugar - 1.5 kg;
filtered liquid - 750 ml.

Procurement order:

Before cooking, it is required to carefully sort out the fruits, removing debris. Put in a capacious saucepan, fill with filtered liquid and gently mix with your hands. Drain and repeat the process until the water runs clear.
Pour the required amount of liquid into a suitable container, bring to a boil and add granulated sugar with regular stirring. Cook until sugar grains are completely dissolved.
Put the prepared berries, boil and turn off the heat. Cover the container with a lid. Leave in this form for 7-10 hours.
After the time has elapsed, place the container with the contents on the stove, bring to a boil, turn off the heat.
In a colander, distribute gauze folded in several layers and strain the broth through it. Bring the syrup to a boil and pour into sterile jars, close, cool. Store in a cold place.

Method number 2

Products:

berries - 500 g;
granulated sugar - 0.6 kg;
filtered water - 400-450 ml.

Sort the berries, free from debris. Rinse in several waters. Put the prepared product in a bowl with a wide bottom, after pouring 0.5 cups of clean water into it.
Set on the hob, building the maximum heat. After boiling, cook the berry for 2-3 minutes.
Strain and rub through a sieve. Cover the thick berry composition and leave on the table.
In the meantime, boil the syrup from the specified amount of water and sugar. To do this, combine the ingredients in a saucepan, bring to a boil and cook until the sugar grains are completely dissolved.
Combine thick berry mass and sweet syrup, stir well. Put on the stove and cook for 5 minutes. Pour hot syrup into clean jars, close tightly, cool and put in the cellar, refrigerator.

Marmalade

Store marmalade is significantly different from homemade: taste, texture and composition. Having prepared sweetness with your own hands and at home, you know what components are included in the product. Natural and healthy marmalade will be appreciated not only by gourmets, but also by small children.

Products:

rowan berries - 0.5 kg;
granulated sugar - 250 g;
filtered water - 100 ml;
vanilla sugar - on the tip of a knife.

Operating procedure:

Sort the main ingredient, remove the rotten parts and put in a suitable bowl. Fill it with boiling water, cover and leave for a quarter of an hour.
After the time has elapsed, strain through a sieve, transfer to another container for cooking.
Mash the berries with a wooden pusher, add pure water and boil on low heat. Rub the finished mass through a sieve with small cells or a blender. Add sugar to it and with regular stirring, continue cooking until cooked.
Cool the finished puree and spread evenly on parchment paper, after spreading it on a baking sheet. Sprinkle sugar on top and place in a preheated oven (temperature 180-200 degrees).
It is recommended to keep the dish until a thin crust forms. Sprinkle the finished product with vanilla powdered sugar. Cut into pieces, arrange in clean containers and store in a cool place, closed.

Marmalade

Rowan pouring

Products:

rowan berries - 1 kg;
filtered liquid - 500 ml;
granulated sugar - 250 g.

Sort the berries and remove spoiled places, garbage. Put in a suitable saucepan, pour in the filtered liquid and pour in the granulated sugar. Stir, cover and put in a cool place for 5 days.
After the specified time, squeeze the juice from the fruits, bottle it, close it with corks. Clean in a cold place for 1-1.5 months, but it is better to place the bottles horizontally.

Kvass from mountain ash

Products:

ripe berries - 1.5 kg;
granulated sugar - 600 g;
filtered water - 6 l;
yeast - 15 g.

Procedure:

Sort the main ingredient, rinse and put in a convenient bowl. Fill with boiling water, cover and leave for a quarter of an hour.
After the time has elapsed, strain, mash the berries with a wooden crush. Add the required amount of liquid, put on the stove and cook for a quarter of an hour.
Strain through a sieve, dissolve granulated sugar and yeast in hot broth. Mix well and pour into sterile bottles. Close, put in the refrigerator for 3 days. Kvass is ready.

We hope that the presented step-by-step recipes will help you decide on the choice of the workpiece and please your loved ones not only with a tasty product, but also with a useful one.

Rowan red (common mountain ash, ripple (food for hazel grouse), forest ash) grows everywhere: in forests, in forest glades, in parks, squares, gardens. Due to its wide distribution, mountain ash is perceived by many as a low-value berry. However, it is not. Useful properties of mountain ash were well known to our ancestors. Both wild and varietal mountain ash are equally suitable for harvesting as a medicine and a food product - tasty, healthy and unusual. Do not be afraid of rowan bitterness, the taste of rowan berries improves with proper processing.

Useful properties of mountain ash

What is useful mountain ash, what medicinal properties of mountain ash can be used by people. So, the benefits of mountain ash lies in the unique composition of its berries. Rowan contains a whole complex of vitamins and minerals that are necessary for the body. Ripe red rowan berries contain organic acids (malic, sorbic, citric, succinic, tartaric), tannins and pectin, amino acids, essential oils, a lot of potassium, magnesium, phosphorus, iron and other trace elements. Vitamin A, vitamin PP, vitamins B1, B2 and C, as well as vitamins P, K, E. There is more provitamin A in mature rowan berries than in carrots, and vitamin C than in lemons. The presence of vitamin P puts mountain ash in one of the first places among other fruit plants - it strengthens the nervous system, eliminates irritability, insomnia and general weakness of the body.

Useful properties of mountain ash are useful in the treatment and prevention atherosclerosis, mountain ash has a diuretic and hemostatic effect. Juice is used for hemorrhoids, gastritis with low acidity. Rowan phytoncides are detrimental for Staphylococcus aureus, salmonella, mold fungus, sorbic acid has been isolated from mountain ash, which has bactericidal properties, which is used in the preservation of juices and vegetables.

Important pectins are a component of rowan berries, which prevent excessive fermentation of carbohydrates, which is manifested by the suppression of gas formation in the intestine. The gel-forming properties of pectin contribute to the removal of excess carbohydrates.

Parasorbic and sorbic acids of mountain ash, discovered more than 100 years ago, have attracted the attention of researchers only in recent decades. It turned out that they inhibit the growth of microorganisms, fungi and molds. For women, the use of mountain ash will be a good prevention of such troubles as thrush and fungal diseases.

Rowan has choleretic properties, which are associated with the presence sorbic acid and sorbitol. Sorbitol lowers the content of fat in the liver and cholesterol in the blood. Powder and paste from rowan fruits act similarly. The choleretic property of rowan berries is due to the participation of not only sorbitol, but also other substances (amygdalin, organic acids).

Amygdalin, found in rowan berries, increases resistance to oxygen starvation. It is proposed as a preparation of radio- and X-ray protective action. With this property, the use of rowan berries among the people is associated with fumes - they are given to chew the patient. Amygdalin is involved in the protection of fats from peroxidation, as a result of which mountain ash is used in folk medicine for atherosclerosis.

Rowan is used as a therapeutic and prophylactic agent for conditions accompanied by vitamin deficiency. Juice from fresh rowan berries is recommended for low acidity of gastric juice - 1 teaspoon before meals.

Jams, jams, jelly, juice, syrups are made from mountain ash which reduce permeability, fragility of capillaries; favorably affect cholesterol metabolism; have decongestant (dehydration), choleretic properties; the ability to restrain putrefactive and fermentation processes in the intestine; useful in goiter (Graves' disease); stimulate hematopoiesis. But at the same time, one should not forget that the complex of organic and inorganic substances of the fruits of mountain ash to a certain extent increases blood clotting. With a tendency to bleeding, this is useful, but with a disposition to thrombosis, mountain ash should not be carried away.

What to cook from rowan

Infusion of red rowan berries: Pour 1 teaspoon of fruit with 1 cup of boiling water, leave to cool. Drink 0.5 cup 1-3 times a day as a valuable multivitamin remedy for allergic and other skin diseases.

In folk medicine juice from fresh rowan berries recommended for low acidity of gastric juice, take 1 teaspoon before meals. Also, fresh rowan juice is an effective remedy for hemorrhoids. From the fruits of mountain ash, you need to squeeze the juice and drink 1/4 cup, 3 times a day, with water.

Rowan tincture. We take a glass jar and fill it more than half the volume with rowan fruits. Then we fill the entire container to the top with vodka, cork. We place in a dark cool place for 10-14 days, the tincture should become dark brown and acquire a specific forest smell. The tincture is strained and stored in a cool dark place. They take it one at a time. spoon diluted in water at least 3 times a day.

Morse from rowan berries also very helpful. For this, 40 g of berries are taken, crushed in a mortar, poured with a glass of boiling water and infused for 4 hours. Then the contents are shaken well and filtered through a three-layer gauze. More sugar is added to the filtered infusion to taste.

Red rowan syrup can be easily prepared at home. Another recipe is used: rowan berries are ground in a mortar and poured with boiling water, in a ratio of 1: 2, insisted for 4 hours, filtered and diluted with sugar syrup.

Very tasty pastille from rowan. A slightly bitter taste gives the delicacy piquancy. For every kilogram of ripe rowan berries, you need to take 2 kg of granulated sugar. Boil the rowan until soft, grind and mix with sugar. Put the mass on a baking sheet lined with paper or foil and dry in the oven at a low (up to 75 ° C) temperature. Cut the finished marshmallow with a sharp knife into rhombuses and cubes, cover with a layer of powdered sugar and put in boxes or jars with tight-fitting lids.

More delicious pasta candied rowan. For its preparation, ripe bunches need to be disassembled into small branches, washed and dried. Prepare sugar syrup, as for candied fruits. Pour the rowan clusters with boiling syrup and let them cool. Then take out the berries, and again bring the syrup to a boil and pour it over the mountain ash again. The procedure is repeated 5-6 times until the berries darken and soak in syrup. After that, they need to be dried and sprinkled abundantly with powdered sugar. You can store in plastic boxes or in any glass container. All the same, this delicacy does not lie for a long time - it is too tasty.

How to make rowanberry jam

Rowanberry jam is a storehouse of vitamins. And in winter, a jar of rowan jam is better than medicine. Berries are best picked in October, November, when they are picked up by the first frost. They won't be as bitter. Rowan jam is very healthy, beautiful and tasty, so be sure to try to cook it if you have the opportunity to get rowan. By the way, you can add other berries to rowan jam - you get a mix.

Recipe for rowan jam No. 1

Rowan - 1 kg
Sugar - 2 kg
Water - 2 cups

Separate rowan berries from twigs, wash. Berries pour water, boil over low heat for 10 minutes. Drain the water, dry the berries. Boil syrup from sugar and water, add berries and cook for 20 minutes. Set aside to infuse for 8 hours. Make 2 more boils for 10 minutes and insisting for at least an hour. Drain the syrup for the last time, boil it well. Arrange the berries in jars and fill with hot syrup. Roll up the banks.

How to prepare vitamin tea with mountain ash?

Vitamin teas from mountain ash are divided into preventive and therapeutic. The latter should be taken only on the recommendation of a doctor; prophylactic teas generally have no contraindications. The only limitation for low blood pressure is mountain ash, like wild rose, hawthorn in this case is used with caution. Vitamin tea consists of two or more components that are mixed in different proportions, depending on the desired effect. The most accessible and useful for the body are rowan teas with the addition of rose hips, black currants and chokeberries.

Vitamin tea from the fruits of mountain ash and wild rose. As a rule, the fruits of mountain ash and rose hips are mixed in equal amounts for making vitamin tea. Take half a tablespoon of crushed rowan fruits and the same amount of rose hips. Pour in two cups of boiling water. Insist in a sealed container (preferably in a thermos with a glass flask) for a day. After this time, you will get a great multivitamin tea, in which honey is added to taste. It is especially useful to make such tea during the period of forced seasonal beriberi - at the end of winter and spring.

Vitamin tea from rowan and black currant. Mix half a glass of rowan fruits with the same amount of blackcurrant berries, pour a liter of boiling water and leave for two hours. Strain and add to black tea or drink half a glass several times a day. If you add raspberry syrup or jam to such tea, you get an excellent antipyretic.

You can make a vitamin supplement from mountain ash to any herbal tea or to ordinary black tea.. To do this, you need to take in equal parts fresh berries of mountain ash and wild rose (half a glass each), mash with a crush and pour two glasses of boiling water. Infuse for two hours, strain and add the juice of one lemon. Vitamin tea can be diluted with boiling water or mixed with any hot tea.

How and when to collect rowan?

Rowan can be harvested in two stages. In each of them, it is worth observing a number of rules: mountain ash is harvested in dry weather, preferably in the morning, since at this time the berries are of the greatest value. Harvest is stacked in shallow baskets and boxes.

In September, mountain ash is harvested for fresh storage.. The berries at this time are already acquiring the color and size characteristic of the variety, however, they are quite bitter because they are not frozen. However, they are great for long term storage. To preserve rowan, brushes with berries are hung in a cool room. In September, the collection of mountain ash occurs with brushes.
In November, after the first frosts, mountain ash is harvested for harvesting.. By this time, the bitterness is mostly gone, and the berries acquire a pleasant sweetish taste. Rowan during this period of time is very easily separated from the stalks and becomes more juicy. It is difficult to keep such berries fresh - they quickly lose juice and deteriorate, but you can make various preparations from frozen mountain ash. In November, only berries are harvested.

How to store rowan

Rowan can be stored in several forms, while remaining useful to humans. We will learn how to prepare and store rowan in dried, dried and frozen form.

dried rowan

To prepare dried mountain ash, it is sorted out, washed, allowed to dry, laid out on baking sheets in one layer and placed in an oven heated to a temperature of 70-75C (some housewives lower the drying temperature to 40-60C). The mountain ash is gently mixed and the process is completed at the moment when the berries stop sticking together when squeezed in the palm of your hand. Flour is often made from dry berries, adding it to various dishes and pastries.

Dried rowan

Rowan - a strong antiseptic . Its fruits contain a huge amount sorbic acid , which indicates the unique properties to protect canned and fresh products from spoilage, since this substance is able to inhibit the growth of microorganisms. For example, fresh fish will not spoil for a long time if you wrap it with rowan leaves. Vitamin C, present in mountain ash, is only slightly inferior in quantity to lemon, and carotene in mountain ash is much more than in carrots ! Along with it, the berries contain sorbitol, which has choleretic properties, reducing the presence of cholesterol in the blood. rowan berries are rich pectins, which are very useful for the intestines and the gastrointestinal tract as a whole. Pectins help suppress carbohydrate fermentation and reduce gas formation. It is thanks to pectins that rowan jam is so tasty and healthy! The essential oil contained in the berries of mountain ash has a unique aroma. So draw conclusions - is it worth using the healing and health-improving fruits of mountain ash in your diet ?! Of course!

Rowan grows everywhere. Near my house, near work, on the highway on the way to the country. I used to think it was an ornamental tree. But it turns out from mountain ash you can make healthy juice, delicious jam, fragrant wine, healing syrup, and even use in conservation!

Cut the rowan brushes along with the berries. Rowan fruits retain their healing properties throughout the winter. You can dry the mountain ash, having previously cleared the stalks. Dry the berries in the oven, spreading them in a thin layer on a baking sheet.

Fruits must be harvested after the first frost, the bark is better during the period of sap flow, but it is also possible in winter. You can collect mountain ash before frost, putting it in the freezer for 12 hours. In this case, the bitterness will disappear, and the mountain ash can be used to prepare goodies and healing decoctions.

You can pass the washed and dried berries together with sugar through a meat grinder. Such vitamin paste stored in the refrigerator.

Can be squeezed juice, freezing it in plastic bags, and add it to cocktails, teas, drinks in winter.

Try to weld syrup from fresh fruits of mountain ash and sugar. Squeeze juice from 1 kg of rowan berries, add 600 g of sugar. Store in refrigerator. Use for rheumatic pains, beriberi, kidney stones . Rowan will help with anemia, exhaustion and strengthen the immune system. Rowan is an excellent diuretic, hemostatic, antidysenteric agent. Rowan juice increases appetite. Rowan bark used to prepare a decoction that treats diseases of the mucous membranes of the oral cavity and inflammatory skin diseases.

Rowan tea can be drunk as an anti-cold. 2 tbsp. l. dried rowan berries, 1 tbsp. l. dried (or frozen) black currants, 1 tbsp. l. mix dried currant leaves and brew in a thermos overnight. Drink throughout the day like tea. Having brewed rowan with rose hips, you will get a powerful vitamin drink . Rowan tea is good for the kidneys and liver. It is used to improve the functioning of the digestive tract.

rowan juice

1 kg of mountain ash, 2 cups of sugar, 1.5 liters of water. Rinse the berries, add water and cook until softened. After rubbing through a sieve and squeezing, add sugar. Sterilize 0.5-liter jars - 20 minutes, liter - 30 minutes. Roll up the lids.

rowan broth

1 st. l. rowan berries pour 1 stack. boiling water and insist for 4 hours.

Rowan jam

For 1 kk of rowan berries - 1 kg of apples (preferably Antonovka) +2 kg of sugar. Pluck berries after the first frost (or hold in the freezer). When frozen, rowan berries will lose their astringency and bitterness, and become sour in taste. Blanch the rowan in hot water for 2 minutes. Cut the peeled apples into slices, blanch too. Mix rowan with apples and pour hot syrup (for 1 kg of sugar, take 2 cups of water). Leave for a couple of hours. Then cook in several steps at intervals of 6 hours, as you cook regular jam. You can add citric acid if the apples are not acidic.

rowan wine

5 kg of mountain ash, 3 kg of sugar, 0.5 l of wine sourdough (wine yeast), 10 l of water.

Rinse the rowan brushes, separate the berries and chop in a food processor or with a blender. Pour the mass with water, add 1 kg of sugar, wine yeast and place for fermentation under a breathable stopper. Keep for 10 days at room temperature, add the remaining sugar and install a water seal. Soak until the end of fermentation, remove from the sediment, keep in a cool place for 3 days and remove from the sediment again. Bottle and cork.

How to prepare wine sourdough (wine yeast)?

Wine sourdough (wine yeast) for wine is made from figs or raisins. Take a handful of raisins, pour 400 g of a little warmed sugar syrup. Put in a dark warm place, covered with gauze, for 4 days. Then, after straining the liquid, use it as wine yeast. Raisins can be dipped entirely into the must.

Vitamin rowan tincture

Raises the tone of the body, improves the functioning of the heart, is useful for low blood pressure.

Pour up to half of the rowan berries into a 5-liter jar and pour boiling sugar syrup (1 liter of a can of sugar into 2 liters of water). If the jar is not filled to the top, add boiling water. Tie the neck with two layers of gauze and let it brew for 1 month at room temperature. Strain the tincture through 2 layers of gauze, pour into bottles and place in the refrigerator or cellar for storage.

Do not use mountain ash preparations during pregnancy and while breastfeeding. It is also not recommended for use by persons over 45 years of age.

Rowan is also used in folk cosmetology. Rowan masks perfectly rejuvenate and cleanse the skin, smooth wrinkles and give the skin a pleasant pink tint. Grind a handful of rowan berries, add 1 tsp. honey and some warm water. Spread on the skin of the face, neck, décolleté, leaving for 30 minutes. Wash with cool water or mint infusion. Already the first 5 masks will give a noticeable result!

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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.

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.

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!