24.02.2017 0
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Many gardeners simply adore red rowan not only for its unpretentiousness to growing conditions and care, but also for the incredible properties of both the tree itself and its fruits. And, although rowan fruits are very hard and slightly bitter in taste, with the right approach to the cooking process, you can prepare a large number of goodies from them for the winter. We bring to your attention the best recipes for making compote, juice, jam and wine from red rowan berries (attached video).
A few facts about rowan
- Rowan is a very healthy berry. It contains organic acids - 3.6% (malic, sorbic, succinic and tartaric), vitamin C - from 90 to 200 mg (depending on the variety), vitamin E - 2 mg, carotene - 18 mg, trace elements (iron, manganese, magnesium, copper, zinc), fructose - 4.8%, glucose - 3.8%, essential oils and many other substances important for humans.
- This berry is effective as a choleretic, multivitamin, diuretic, antiscorbutic and astringent. And it also reduces cholesterol levels in the blood. It is recommended for hypertension, atherosclerosis, rheumatism, anemia, exhaustion... In general, wherever you look, there are benefits everywhere.
- Rowan is a good preservative, so it can be used when preparing other products for the winter.
- It is better to harvest after the first frost, when rowan loses most of its astringency and becomes sweeter.
And now - the recipes themselves…
Beneficial properties of red rowan
Rowan in the garden is a wonderful and useful plant. Its leaves release phytoncides and plant antibiotics into the air, making the air near the tree 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 beneficial properties.
For example, rowan contains more vitamin C than lemons, and in terms of the content of carotenoids, which are converted into vitamin A in the human body, rowan leaves carrots far behind. In addition, rowan fruits contain vitamin P, tannins, organic acids, sugar, essential oils and many other compounds.
Thanks to its rich composition, the beneficial properties of red rowan are widely used in folk medicine. Moreover, not only fruits are used, but also leaves and bark. For example, fresh rowan leaves are ground and applied to areas of the skin affected by fungus, and decoctions from the bark are used to treat inflammatory processes of the mucous membranes and skin.
Rowan jam
Ingredients:
rowan - 1 kg,
sugar - 1.5 kg,
water - 2 glasses.
Cooking method:
Sort and rinse the berries, pour in cold syrup. Leave overnight. The next day, drain the syrup, boil, cool, and pour it over the berries again. Leave again overnight, and in the morning cook over low heat until tender.
The jam turns out very tasty. By the way, instead of fresh berries you can take frozen ones, and instead of sugar - honey (500 g).
Rowan puree
Ingredients:
rowan - 1 kg,
water - 2 l,
salt - 40 g.
Cooking method:
dissolve salt in water. Boil the berries in the resulting 20% saline solution (until they become soft), then drain them in a colander and rinse with cold water. More precisely, just water it. Then rub the berries through a sieve, put the puree into jars and pasteurize for 15-20 minutes (if the jars are liter).
Rowan juice
You can prepare it in different ways - with or without sugar, with pulp or not. Choose according to your taste. Here are two possible options:
- Option 1
Ingredients:
rowan - 2 kg,
water - 2 l
Cooking method:
Wash the berries, add water and cook until they become soft. Then rub through a sieve (or pass through a juicer) and pour into glass jars (bottles). Be sure to pasteurize the jars (at a temperature of 85-90 degrees).
- Option 2
Ingredients:
rowan - 1 kg;
for syrup: water - 2 cups, sugar - 200 g
Cooking method:
Pour 1 liter of water into a saucepan and bring it to a boil. Throw 3-4 tbsp into boiling water. spoons of salt, stir, and then add rowan berries for 3-5 minutes. Then remove the berries, rinse with cold water and rub through a sieve (you can put them through a meat grinder). Mix the resulting puree with pre-prepared hot sugar syrup. Then pour the juice into jars and sterilize (a liter jar - 15 minutes).
How to cook rowan - recipes
Red rowan pastila - recipe
Frozen rowan berries are steamed in a saucepan with a lid in a small amount of water until they soften. Place on a sieve and rub with a pestle, add sugar to the pureed mass and spread in a 1 cm layer on a baking sheet. Dried in ovens or ovens at very low heat and cut into portions. Serve sprinkled with powdered sugar. For 1 kg of berries - 600 g of sugar.
Red rowan compote for the winter - recipe
Frozen berries are poured with boiling water, boiled for 10 minutes, filtered and sugar and a slice of lemon are added to the broth. The healing drink will help with the flu epidemic, spring loss of strength and many other ailments.
How to make cookies with rowan berries
Pour water over the frozen berries and boil until softened. Rub through a sieve, add sugar and boil to the desired thickness. For 1 kg of berries take 0.5 kg of sugar and 0.5 glasses of water. Prepare shortbread dough from 200 g margarine, 1 egg, 2 cups flour and 0.5 cup sugar. Bake 2 cakes, cool and glue together with rowanberry jam. Cut into cubes and apply rowan berry fondant on top. To do this, boil 6 tablespoons of sugar in 5 tablespoons of water until the syrup turns white. Add 10 drops of lemon juice into it and cool, stirring all the time until a thick white lipstick forms. Pour 1 tbsp into the still warm mass. l. thick rowan tincture and warm applied to the surface of the strips.
Red rowan with honey - recipe
Mix 1 kg of honey, 1 liter of rowan juice and 3.4 liters of water. Boil over low heat until the mixture has evaporated by 400 g. Cool the mixture and place in a warm (30-35 ° C) place for a day, then pour in the starter (20 g of hop cones are boiled in 80 g of water for 10 minutes, cool and add 3 g yeast) and leave for 24 hours. The liquid is drained, the hops are squeezed into a separate saucepan and this liquid is evaporated to half its volume. Add 1/2 cup of brewer's yeast to it and pour it into the pan with the infusion. Place in a warm place for a month for vigorous fermentation. Then filter and place in a cool place for a year. During this time, quiet fermentation occurs and the honey becomes clearer.
Tea with rowan - how to prepare
Pour 1 tbsp into a thermos. dried rowan berries, 1 tbsp. crushed rose hips in a mortar, add 5-6 slices of dry apples and pour boiling water over it - about 1 liter. Leave for 5-6 hours, then drain through a strainer and drink with honey, sugar or jam. A vitamin potion should be on the menu every day at the end of winter.
Rowan compote
Ingredients:
Rowan;
for syrup: for 1 liter of water - 250-500 g of sugar
Cooking method:
Wash the berries and put them in boiling water for 3-4 minutes, then cool them in cold water and place them in jars “shoulder-deep” (that is, fill them up to the fold line to the neck). Pour hot syrup over the rowan and pasteurize the jars at a temperature of 90 degrees (you can also sterilize it, if that’s more common).
Healing properties of red rowan in medicine
Vitamin, diuretic, laxative, anti-inflammatory, hemostatic agent, an excellent general tonic that can prevent various diseases.
What does red rowan cure?
Scurvy, vitamin deficiency, rheumatism, diseases of the gallbladder and intestines, high blood pressure, diseases of the gastrointestinal tract, genitourinary system, colds...
I want to consider the healing process of a cold
, since it is no secret that here in Siberia (and not only) there is a long winter, cold spring and autumn, even summer is not always warm. This means that we need to be ready to take on such weather fully prepared, but we don’t have to stock up on pills.
After all, somehow our ancestors managed without them. You just have to think about what, how and what to treat. It is already clear that, having a huge amount of ascorbic acid in its composition, the red rowan berry has a bactericidal and antimicrobial agent, which means that for colds it is the most suitable natural medicine for treatment.
The upper respiratory tract and nasopharynx are usually affected. All this is treated by inhalation and rinsing. Remember your childhood? This is where forbs and berries come in handy. The most effective mixtures of herbs are those that contain mountain ash, which cleanses the mucous membrane, completely kills microbes, and in the fastest way prevents the further development of the disease in the body.
Since rowan also has an astringent and bactericidal effect, in addition to everything that is written above, it will relieve you of excess phlegm and disinfect the respiratory system without any additional means.
Four recipes that involve red rowan
Composition for inhalation:
- dried (or fresh) rowan berries - 0.5 part of the composition
- sage leaves - 0.25 part of the composition
- leaves of St. John's wort - 0.25 part of the composition
Pour boiling water over everything and boil for no more than 4-5 minutes, then breathe over the steam for about 5-6 minutes. If necessary, repeat in a day.
Ingredients for gargling:
- freshly squeezed rowan juice 100 - 150 g
- soda 0.5 tsp
- salt 0.5 tsp
Add salt and baking soda to the heated juice, stir well and gargle. You can repeat it after an hour if the disease (angina) has not developed, and after half an hour - if it has managed to develop.
For a runny nose, composition:
- sea salt 1 tsp.
- fresh rowan juice – 150 g
Heat the juice a little, add salt, stir and rinse the nasal cavities. The use of sea salt and rowan juice is more beneficial than plain water and salt. Rowan juice has a calming effect on the mucous membrane and has an antibacterial effect on the weakened olfactory organ. Do such procedures for no more than three days, 3-4 times a day.
Tea with rowan
The best helper for spring vitamin deficiency, add a decoction of rowan and rose hips to everyday tea, especially in winter, this strengthens the immune system; during a cold, use this decoction with honey.
Rowan, pureed with sugar
Ingredients:
rowan - 1 kg,
sugar - 2 kg,
salt - 3-4 tbsp. spoons (per 1 liter),
water - 1 l
Cooking method:
Pour boiling brine over the berries, remove after 5 minutes, rinse with cold water and crush with a wooden pestle (or mince). Sprinkle the puree with sugar and, after mixing thoroughly, place in a cool place for 4-6 hours. By this time the sugar should have dissolved. If this does not happen, the puree should be heated over low heat, stirring constantly, until the sugar dissolves. Store in jars closed with nylon lids or parchment.
Rowan bitters in cognac
You will need : 300 g of ripe rowan berries, 0.5 liters of cognac, a small handful of pharmaceutical oak bark or shavings, 1 tbsp. honey
Cooking . Wash the ripe rowan berries, dry them, and place them in a glass container. Pour cognac, add oak bast and honey, stir until honey dissolves.
Close the resulting composition tightly with a lid and send it to “ripen” in a dark, cool place for at least a month (preferably 2-3). After this, drain the tincture from the sediment and store the clean drink in a dark, cool place until it clears completely.
Rowan jelly
Ingredients:
rowan - 1 kg,
water - 2 glasses,
sugar - 100 g
Cooking method:
Sort the berries, rinse and blanch in a boiling saline solution (slightly salted water) to remove the bitterness. Then rinse with cold water, add 2 glasses of water and boil. Squeeze the resulting mass through cheesecloth, add sugar and cook the jelly until the desired thickness.
Rowanberry sauce for meat
Rowanberry sauce for meat, prepared according to the recipe from our website, has a bright rich taste, appetizing aroma and beautiful appearance. This wonderful sauce is not at all difficult to prepare, and it is especially tasty to serve with barbecue, fried and baked meat, and even fish. It has a pleasant tart taste and a very appetizing aroma.
- Cooking time: 30 minutes
- Main ingredient: rowan
- Generic name: sauce
List of ingredients
- chokeberry - 500 g
- lemon - 1 pc.
- garlic - 50 g
- fresh basil - 100 g
- sugar - 100 g
- salt - 1/2 teaspoon
Cooking method
Sort the rowan, wash and dry. Wash the lemon, dry and cut into pieces, removing the seeds. Just peel the garlic. Grind the rowan, garlic and lemon into a puree using a meat grinder.
Wash the basil leaves, dry and finely chop. Transfer to sauce, add salt and sugar. Mix thoroughly and let the sauce brew.
The rowan sauce for the meat is ready!
Rowan jelly
Ingredients:
rowan - 1 kg,
sugar - 500 g,
water - 1 glass,
vanilla sugar - a pinch
Cooking method:
Pour boiling water over the rowan and leave for 10-15 minutes, then drain in a colander and transfer to a saucepan. Mash the berries with a pestle, add water and bring to a boil over low heat. Then rub the mass through a sieve, mix with sugar and cook the puree until tender. But that is not all. Next, cool the puree and spread it in an even layer on a parchment-lined baking sheet. Sprinkle sugar on top and place in a hot oven. Leave until it dries and crusts over. Sprinkle the finished marmalade with powdered sugar and vanilla, cut into different pieces and store in a closed container.
Red rowan recipes
Syrup
Squeeze the juice from 1 kg of fresh berries, add 600 g of sugar, boil and seal.
This syrup is used to treat vitamin deficiencies, urolithiasis and relieve pain from rheumatoid arthritis.
Rowan juice
Extract the juice using a juicer or juicer, pour into jars and sterilize. If desired, you can add sugar. Or you can add it after use.
The juice will serve as an excellent medicine for hypovitaminosis, exhaustion, anemia, will help in the treatment of dysentery and strengthen the body's protective properties.
Rowan jam
Sort through the berries, removing spoiled ones.
For 1 kg of berries, add 2.5 cups of water and boil, stirring, for 5 minutes. Drain 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 steps for 8-10 minutes with an interval of 6-8 hours.
The finished jam should be thick, a drop of syrup on the plate should not spread.
Rowan harmonizes well in taste with apples, so instead of 1 kg of rowan, you can take 700 g of rowan and 300 g of apples.
Probably every housewife knows how to make jam, but not every housewife understands that long-term heat treatment leads to the fact that all the beneficial properties of the berries are significantly reduced in proportion to the cooking time. Therefore, if it’s jam, then “five minutes”. But it’s better to make juice or freeze fresh berries. You can then make a quick confiture from them, cook a compote, or simply use bright red beads to decorate a threshold or a cake.
Cucumbers with rowan
Cucumbers with rowan berries are a very tasty winter preparation. The recipe for such cucumbers is amazingly simple, and adding red rowan berries to jars of cucumbers makes the preparation more beautiful and festive. Cucumbers with rowan berries look very impressive on the table and have an unusual piquant taste. The marinade is prepared with the addition of apple cider vinegar, but the cucumbers are sealed 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. spoon
- sugar - 3 tbsp. spoons
Cooking method:
Rinse fresh, small cucumbers thoroughly, place in a bowl and cover with cold water. Leave for 4 hours, then change the water to fresh water and leave for another 2-4 hours. Rinse the cucumbers prepared in this way again and cut off the tails. Wash the rowan berries and pour boiling water over them. Place the cucumbers in sterilized jars along with rowan berries.
Dissolve salt and sugar in water. Add vinegar and heat to a boil, constantly stirring the marinade so that the spices are thoroughly dissolved. Pour the boiling marinade into jars with cucumbers, cover with sterile lids and let steep for 10 minutes.
Then pour the marinade back into the pan, heat it again to a boil and pour it over the cucumbers again. Leave for 7 minutes. Then drain the marinade again, boil it again and pour it into a jar with cucumbers. In this case, you need to make sure that the marinade reaches the edges of the jar. Using screw caps, seal the cucumbers and rowan berries hermetically. Turn them over onto a flat surface, wrap them up and leave until completely cooled.
Contraindications
With all the beneficial properties of red rowan, it should be noted that it can also pose a danger. Rowan preparations are contraindicated during pregnancy. Nursing mothers should not eat rowan. It is also not recommended to use rowan preparations for people over 45 years of age.
In general, there are legends about red rowan and its beneficial properties. Most of them are true;) So why lose such a useful and absolutely free medicine? While you have time, pick at least a little. But of course not in the city and certainly not near the highway.
Soaked rowan
Ingredients:
rowan - as much as there is;
fill:
for 1 liter of water - 1 piece of cinnamon, 5-7 buds of cloves and 30-50 g of sugar.
Cooking method:
Wash the frozen rowan thoroughly and pour it into a bowl. Prepare the filling: dissolve sugar in boiling water, add spices. Cool the syrup and pour it over the rowan. Cover the top with a cloth and put pressure on it. Maintain for about a week at a temperature of +19...+20 degrees, and then transfer to a cold place and leave for another 15-18 days. Thus, after 25-30 days, the soaked rowan will be ready.
You can prepare a lot of healthy and tasty dishes from rowan berries.
But it hangs on the tree, largely underestimated. We admire its autumn beauty, but know almost nothing about its healing properties or harvesting methods. But from this sour berry you can make sweet colorful compotes, vitamin-rich jam, jam or jelly. Yes, and when prepared with other berries or fruits, rowan will add its own touch of taste. By the way, its natural bitterness can be put to good use by making delicious sauces.
Lyudmila Murashkevich, a researcher at the department of berry crops of the Republican Unitary Enterprise “Institute of Fruit Growing,” never tires of praising this berry, which many do not like for its bitterness. Sorbic acid (a natural preservative with antimicrobial properties) gives rowan a tart taste. The fruits become sweet only after the first frost. When exposed to cold, the acid easily disintegrates.
— Did you know that rowan is a relative of the rose: the same family of Rosaceae? - Lyudmila Aleksandrovna surprises from the first words. - Michurin paid attention to her (meaning ordinary). By crossing it with various plants, he developed new varieties. “Burka” is a hybrid with alpine rowan, “Granatnaya” - with blood-red hawthorn, “Lickernaya” - with chokeberry. The varieties “Titan”, “Beauty”, and “Michurinskaya Dessertnaya” were also obtained. All of them have not lost their significance today. Experiments were conducted with medlar, apple and even pear trees. In culture, the sweet-fruited forms of rowan are of great importance - “Moravian”, sweet-fruited, “Nevezhinskaya”, large-fruited, or domestic.
The All-Russian Research Institute of Genetics and Selection of Fruit Plants named after I.V. Michurin is the only institution involved in the selection of this crop. Thanks to Russian scientists (A.A. Gudzenko, S.S. Tikhonova, T.K. Poplavskaya), it was possible not only to create adaptive, high-yielding varieties up to 4 m, but also to eliminate the astringency and bitterness of fruits.
Rowan is different from rowan. One has large clusters, the other has smaller ones. The cluster can contain from 20 to 50 berries, small or large, sweet or sour. In European countries, rowan is mainly considered an ornamental plant. In England and Holland, breeders have developed a large number of varieties with fruits ranging from white and yellow to orange and bright red with a great variety of shades. The main advantages of rowan are winter hardiness, immunity, environmental adaptability and high productivity.
Rowan is a real storehouse of health. Celtic Druids considered it one of the twelve sacred trees. Its fruits were considered healing, and each berry eaten, according to legend, brought a year of life. There is more vitamin C in rowan than in lemons or currants; it surpasses carrots in carotene, and apples in P-active substances. In terms of the presence of sorbitol - a natural sugar substitute for diabetics - it has no equal at all. Its fruits also contain a lot of iron: 3 - 4 times more than in apples. Rowan berries can also lower cholesterol levels, remove toxins and improve intestinal function. They also heal abrasions, reduce temperature, and strengthen the walls of blood channels. Rowan is used to treat ailments of the gastrointestinal tract, heart muscle, liver, circulatory, urinary and reproductive systems. To satisfy an adult’s daily need for carotene and vitamins C and P, one medium bunch of rowan is enough.
By grinding the berries in a coffee grinder, we get rowan berry powder. It can be mixed into jelly and confectionery - it gives the dish a sour-spicy taste. Feel free to add it to dishes that need to be slightly acidified. Rowanberry powder is also used to treat diabetes. It reduces the concentration of glucose in the blood and makes cell receptors more sensitive to insulin. Take this drug 1 tsp. 2 times a day with meals.
Since rowan is resistant to temperature changes, the fruits remain on the branches until the first frost. And before this time they must be removed in order to preserve as many useful substances as possible. The berries are collected with tassels and cut with pruning shears.
You can dry rowan berries in the shade or in a dryer, stirring occasionally (until the berries stop sticking together when squeezed in your hand). Properly dried, they taste sour and bitter and have a unique smell. And they contain much more nutrients than fresh fruits: drying increases their concentration. When stored in glass containers, they retain their medicinal properties for two years.
You can prepare a lot of healthy and tasty dishes from rowan.
Rowan juice
Juice from the berries is an excellent remedy for colds, flu and vitamin deficiency. Wash the berries, dry and grind in a blender. Using 3 layers of gauze, squeeze out the juice. Take it according to
1 tsp, mixed with half a glass of water, 3 times a day.
Since pure rowan juice is slightly bitter, it can be combined with apple juice (1:3), adding sugar to taste.
You can prepare the juice in other ways. Pour 2 kg of berries into 2 liters of water and cook until softened. Then rub the mass through a sieve, squeeze out the juice, pour it into glass bottles and pasteurize for 15 minutes.
General strengthening infusion
2 tbsp. l. dry rowan berries, pour 0.5 liters of boiling water into a thermos, leave for 1 - 2 hours, strain. Drink 1/3 glass 3 times a day as a vitamin and tonic.
Rowan tea for hypo- and vitamin deficiency
1 tbsp.
l. Brew 1 cup of boiling water and drink 0.5 cups 2-3 times a day. Soaked rowan
Separate frozen rowan from the shields, wash thoroughly and pour into prepared dishes. Boil 1 liter of water and dissolve 30 - 50 g of sugar in it, add 5 - 7 clove buds or a piece of cinnamon. Cool the syrup and pour it over the rowan. Cover the top with a cloth, place a circle and a bend and keep for 6 - 7 days at a temperature of plus 18 - 20 degrees. Then transfer to a cool place. After 25 - 30 days the berry is ready.
Soaked rowan is used as a side dish for meat and fish dishes, as an addition to salads and vinaigrettes.
Rowan pickled
Separate frozen rowan berries from the scutes, wash and dip in boiling water for 3 - 4 minutes, then cool in cold water.
Place 1 g of cinnamon, 10 peas of allspice, and then berries at the bottom of a liter jar. Pour hot marinade over everything (for 1 liter of water - 600 g of sugar, 0.1 liter of 9% vinegar) and sterilize in boiling water for 10 - 12 minutes. Dried berries
Pour boiling water over 1 kg of rowan for three minutes, and then soak in cold water for 12 hours, changing it periodically. Afterwards, drain the water, dry the rowan, add 250 g of sugar and leave in the room for 20 hours. Drain off the juice, add another 250 g of sugar and pour over the berries again, leaving overnight.
Drain the juice and heat it up, pour the hot mixture over the berries until completely covered. Bring the stove to plus 90 degrees and leave for 7 minutes. Then remove the fruits, cool and dry in the oven in two batches for 30 minutes at a temperature of plus 70 degrees. And when the berries have cooled completely, put them in the oven for another 6 hours at 30 degrees. Place the prepared fruits in glass jars, close tightly and store in a dry place.
Rowan jelly
Pickled rowan
Ingredients:
rowan - as much as there is,
10 peppercorns and 1 g cinnamon,
for filling:
per liter of water - 600 g of sugar and 0.1 liter of 9 percent vinegar
Cooking method:
Wash frozen berries and place them in boiling water for 3-4 minutes, then cool in cold water and place in jars. Before this, put spices on the bottom of the jars. Pour hot marinade over the berries and sterilize the jars.
Frozen rowan (in brushes or powdered sugar)
Ingredients:
Rowan
Cooking method:
if you want to freeze rowan berries in bunches, then just remove the leaves and hang the bunches on ropes under the roof (when it’s already frosty). Serve the berries frozen, without separating them from the bunches.
Or you can freeze rowan berries in powdered sugar. To do this, separate the berries from the bunches, wash them, sprinkle them with powdered sugar and spread them on a tray in one layer. The trays are taken out into the cold or placed in the freezer. Such berries are served without defrosting with tea or wine.
Dried rowan
Ingredients:
rowan berries
Cooking method:
We wash the berries, let the water drain and spread them on sieves in a 2 cm layer. They need to be dried in an oven or a special dryer at a temperature of +45 degrees, and dried at +60 degrees. In such conditions, the berries dry out in 2-3 hours.
How to check if they are dry enough? If you squeeze the berries in your fist, no juice should come out of them.
Red rowan (ordinary) - beneficial qualities for humans
In Rus', rowan has long been considered a symbol of peace and happiness in the family, so young families planted a young rowan tree in front of their house; it was believed that the “rowan spirit” drives away all diseases, and therefore in Rus' the custom of carrying a sick person under a rowan tree has long been widespread.
I remembered...
One day we came to visit (most likely not to visit, as far as I later understood) my mother’s cousin. I don’t remember it, I was still young, but one episode stuck in my soul. When we arrived, the first thing that caught my eye was how the head of the family was cutting down the rowan tree standing in front of the house in the front garden at the root, but did not cut it down, but left it uncut.
Then I asked my mother why and what for, my mother did not know what to say, and my grandmother said that if a tree did not help the patient, then it is not completely cut down, leaving it to dry up (die). A few years later I found out that they had lost their daughter.
Why they did it this way, I still haven’t found the answer.
Time-tested advice from generations
- when the berries were thrown into water, it became drinkable and did not spoil for a long time,
- when you eat rowan berries, severe headaches go away,
- if you mash the berries and apply them to the wound, the bleeding stops,
- seriously ill patients were fed with rowan juice,
- Rowan tinctures relieved abdominal pain and strengthened the weakened body,
- Rowan was used for various colds and skin diseases.
Rowan Powder
Ingredients:
Rowan
Cooking method:
Dry the berries and grind them into powder (for example, using a coffee grinder, a food processor with a function for grinding solids, or, at worst, a mortar and pestle). Store in an airtight container. This powder can be mixed into jelly and confectionery - it gives the dish a sour-spicy taste. In general, feel free to throw it into dishes that need to be slightly acidified.
Rowan kvass
Ingredients : rowan - 1 kg, sugar - 2 cups, water - 4 l, yeast - 10 g Method of preparation : Sort and blanch the rowan, then mash with a pestle, add water and cook for 10 minutes. Strain the juice, add sugar and cool. Add yeast, stir, pour into bottles, seal and leave for 3 days in a cool place. That's it, the rowan kvass is ready.
16. Rowan liqueur Ingredients :
rowan - 2 kg,
water - 1 l,
sugar - 500 g
Cooking method:
Mash fresh berries, add water and add sugar. Place in a cool place for 4-5 days, then squeeze out the juice, pour into bottles and cap. Place the bottles in a cool place for 30-40 days. More precisely, lay it horizontally (I don’t know why, according to the recipe it’s like that).
The best rowan wine recipes
Rowan wine is considered by some to be a panacea for many diseases, therefore, by drinking it in moderation, you can not only pamper your taste buds, but also protect yourself from colds, stimulate the functioning of the heart, gastrointestinal tract and gently cleanse the intestines.
Attention! Drinking wine is strictly not recommended for those who suffer from a bleeding disorder, in other words, hemophilia.
To prepare wine we will need the following ingredients:
- berries – 1 kg;
- sugar – 1 kg;
- water – 4 l;
- ammonium chloride – 0.3 g per liter of wort.
Rowan berries must be thoroughly washed and poured into a container with boiling water for 30 minutes. After which we take out the berries, rinse lightly with cold water and grind them into a puree. Pour it into a glass bottle, add half the sugar, add ammonium and fill with water. The neck of the bottle must be covered with something (a medical glove with a small hole from a needle on one of the fingers is quite suitable) and placed in a warm place.
Rowan wine
When the fermentation process is almost complete, pour the remaining sugar into the bottle. After fermentation is over, strain the wine and leave it to mature (for 3-4 months). You can check the readiness of the wine by looking at the bottom of the bottle - sediment will appear.
As you can see, you can make a lot of all kinds of sweets from the fruits of red rowan, which will not only delight you with excellent taste, but will also benefit your body. Good luck!
How long can rowan berries be stored fresh?
If you don’t have time to prepare or simply don’t have the desire yet, know that fresh rowan can also be stored. To do this, you need to put the berries in trays and remove them from a room with a temperature of +2…+3°C. In such conditions, rowan can be stored for up to 6 months! True, the berries darken slightly and dry out - a natural process.
