The Cornelian cherry - All you need to know

Each part of it is medicinal - fruit, leaf, bark, flower, fresh and dried seed!

30w ago

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Red fruit of Cornelian cherry (Cornus mas) it ripens from July to mid-October and is known for its healing ability whether eaten fresh, dried or prepared as jam, sweet, compote, juice ...

This delicious forest fruit contains twice as much Vitamin C as oranges, fructose and glucose, glyoxal and organic acids, as well as tannins and pectin, which has a beneficial effect on the mucous membranes of the stomach and intestines and is a remedy for diarrhea and other diseases of the digestive organs.

For the preparation of teas and preparations for the treatment of throat, anemia, hemorrhoids, diarrhea, kidney disease or diabetes, both the fruit and the bark of the drain are used. Russian scientists have discovered that the fruit acts against microorganisms and "meat" and seed oil restores the outer and inner epidermal tissues.

Cornelian cherry is effective against triglycerides and high fat in the blood or high cholesterol, and according to the old folk recipe for this tincture is used: pour a kilogram of cherries with a liter of home made brandy, wait 40 days, drain and in the morning, before breakfast, drink a glass. Otherwise, to prepare the juice or jam, the fruits of the drain should be as ripe and tender as possible, because they are less acidic then. Sweet or compote from the drainage quickly calms the diarrhea, and in case the fever is accompanied by fever, the beneficial effect of the bark of this plant (5 - 10 grams) of dried bark is boiled for 5 minutes in two deciliters of water, removed from the hot pan and then drained and unsweetened after 20 minutes drink three cups a day, after a meal.

Tea made from dried cherries is cooked in the same way.

Few simple recipes for this delicious fruit...

Juice:

Pour three liters of water into the pot and wait for it to boil. Wash two pounds of ripe cherries, chop them, boil in boiling water and cook for 20 minutes. Remove from the pan, allow to cool and squash them or use a food processor. Pour the remaining mass in the press or squash with the rest of the water, return to the hotplate and cook for another 15 minutes. Wait for it to cool and squash it again.

Mix both liquids, add a pound of sugar and at reduced temperature, stirring, cook until the sugar has melted. After that, cook at a higher temperature for another 10 minutes. Pour the hot juice into sterilized bottles and seal with airtight closures. When you open the bottle, store it in the refrigerator for up to two weeks.

The juice is usually diluted with plain or mineral water.

Liqueur:

It takes a pound of cherries and sugar, two liters of water and a liter of rum. Pour a pound of sugar into two liters of water and stir until melted. Add the cherries (leave a few) and cook. Once the juice has cooled, filter it and add a liter of rum. Fill in the bottles you left behind and pour the liqueur.

Jam:

Clean the ripen cherries and pour with boiling water and wait five minutes. Remove them from the water, simmer, pour into a pan and sprinkle with sugar (a kilo of sugar per kilo of processed cherries). Cook for three hours at moderate temperature, stirring constantly, until the mass thickens. Pour hot jam into clean and warm jars, place in an oven preheated to 100 degrees Celsius for about 15 minutes. Connect the jars with cellophane or seal them with airtight closures and store in a dry place.

I do apologize if I miss spell something, my English is not so perfect :)

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