Mountain ash

Name: Sorbus ordinary

 

Popular names: mountain ash, yarobina, gorobina.

ROWAN HOUSEHOLD (Sorbus aucuparia L.)Deciduous tree of the Rosaceae family, up to 20 m high (mainly 4-6 m), rarely a shrub with a superficial root system. The bark is gray, smooth, the young branches are fluffy. The leaves are alternate, pinnate, oblong or oblong-lanceolate. Young leaves pubescent below, later ones glabrous. The flowers are white or pinkish with an unpleasant odor (the smell of trimethylamine, reminiscent of the smell of horse manure), collected in a dense corymbose inflorescence – panicle, up to 10 cm in diameter. Fruits – spherical, apple-shaped, bright red or orange-red, juicy. Seeds are reddish, crescent-shaped, sharp at the end. Blossoms in May – June, the fruits ripen in September – October and traditionally remain on the trees until late winter. Fruits from 5-7 years of age annually. A good rowan harvest is traditionally observed every 1-3 years, gives the greatest harvest from 35-40 years. One tree can produce up to 80-100 kg of fruit. Propagated by seeds and root suckers. Lives up to 200 years. Distributed throughout the European part of the CIS, in the Caucasus, the Far East, Kamchatka, Siberia, the Amur region, the mountains of Kazakhstan and Kyrgyzstan. It grows along the banks of rivers, lakes, in fields, along roads, in the undergrowth of coniferous and mixed forests, along forest edges, planted in squares, parks, gardens. With a lack of light, it develops poorly and almost does not bear fruit; withstands cold and drought. It grows quickly, in one year it grows by 0.5 m. In the folk calendar there is a day of Peter-Paul fieldfare, which falls at the end of September – the time of ripening rowan berries. On this day, branches with fruits were tied into bundles and hung under the roofs of houses. This custom is associated with the notion of mountain ash as a tree, able to protect a person from any harm. It was widespread not only in Russia, but also in Western Europe, the Baltic States. Rowan branches decorated not only living quarters, but also sheds, gates, even rowan branches were stuck at the edge of each field. In central Russia, rowan was used in wedding ceremonies. Its leaves were spread in the shoes of the newlyweds, the fruits were hidden in the pockets of their clothes – all this was to protect against sorcerers and witches. In addition, mountain ash is a symbol and guarantee of happiness and peace in the family, so they tried to plant a mountain ash near the house. Its leaves were spread in the shoes of the newlyweds, the fruits were hidden in the pockets of their clothes – all this was to protect against sorcerers and witches. In addition, mountain ash is a symbol and guarantee of happiness and peace in the family, so they tried to plant a mountain ash near the house. Its leaves were spread in the shoes of the newlyweds, the fruits were hidden in the pockets of their clothes – all this was to protect against sorcerers and witches. In addition, mountain ash is a symbol and guarantee of happiness and peace in the family, so they tried to plant a mountain ash near the house.

COLLECTION AND DRYING OF RAW MATERIALS

Harvest fully mature fruits of mountain ash in August – October, before the onset of frost. It is best to cut off the shields (brushes) with fruits with secateurs or knives and only before drying clean them from the stalks and impurities. It is strictly forbidden to cut down and break off branches. Dry in dryers at a temperature of 60-70 ° C, Russian ovens, well-ventilated rooms or under sheds. Fruit shelf life is 2 years. The taste of raw materials is bitter-sour, the aroma is mild. Fresh fruits are stored all winter at a temperature of 1-2 ° C or frozen. Leaves and flowers are harvested during flowering, dried in the shade, well-ventilated places. The shelf life of leaves and flowers is 1 year.

PHARMACOLOGICAL PROPERTIES

The plant has anti-inflammatory, hemostatic, capillary strengthening, vitamin, astringent, mild laxative, diaphoretic, diuretic effect, lowers blood pressure, increases blood clotting. Pectins of rowan fruits prevent fermentation processes in the intestines, reduce gas formation and, having adsorbing properties, contribute to the binding and elimination of all kinds of toxins. Organic acids and bitterness of mountain ash increase secretion and enhance the digestive capacity of gastric juice, which, along with a choleretic effect, improves digestion. Oil extracts from the fruits of mountain ash, containing a significant amount of carotene and carotenoids, have a wound- and ulcer-healing, anti-inflammatory effect, and contribute to the formation of less rough scars.

APPLICATIONS IN MEDICINE

Bark. Shows antibacterial activity. Decoction – for hypertension. Branches. In folk medicine – for rheumatism. Flowers. Infusion and decoction – for diseases of the liver, kidneys and urinary tract, organs of the gastrointestinal tract, metabolic disorders, hemorrhoids, colds, coughs. Used in gynecology. Broth in addition – with goiter. Flowers, fruits. Infusion – as a diaphoretic for colds. Leaves, fruits. In folk medicine, a decoction is used for scurvy, general weakness (as a result of serious illnesses, operations), beriberi. Fruits. Allowed in medical practice for hypovitaminosis. In India, they are used – for scurvy, hemorrhoids, liver diseases. In folk medicine – diuretic, laxative, hemostatic, vitamin, contraceptive, antidysenteric; with dysmenorrhea, malignant tumors. Infusion (inside) – for gastritis with low acidity of gastric juice, hemorrhoids, diseases of the kidneys, liver, atherosclerosis, bleeding; decoction (inside) – with hypovitaminosis, general weakness. In the states of Western Europe – with diseases of the liver, kidneys, ascites, diarrhea, rheumatism, metabolic disorders, hypovitaminosis, whooping cough, throat diseases, glaucoma; externally – as a wound healing. Juice – for anemia, asthenia, gout, hemorrhoids, malignant tumors, low acidity of gastric juice, gastritis, hypertension, vitamin deficiency, glaucoma, whooping cough, dysmenorrhea, diseases of the liver, kidneys, ascites, atherosclerosis. Syrup – for rheumatism, kidney stones, bladder, salt metabolism disorders. Rowan fruits are part of vitamin and multivitamin preparations. atherosclerosis, bleeding; decoction (inside) – with hypovitaminosis, general weakness. In the states of Western Europe – with diseases of the liver, kidneys, ascites, diarrhea, rheumatism, metabolic disorders, hypovitaminosis, whooping cough, throat diseases, glaucoma; externally – as a wound healing. Juice – for anemia, asthenia, gout, hemorrhoids, malignant tumors, low acidity of gastric juice, gastritis, hypertension, vitamin deficiency, glaucoma, whooping cough, dysmenorrhea, diseases of the liver, kidneys, ascites, atherosclerosis. Syrup – for rheumatism, kidney stones, bladder, salt metabolism disorders. Rowan fruits are part of vitamin and multivitamin preparations. atherosclerosis, bleeding; decoction (inside) – with hypovitaminosis, general weakness. In the states of Western Europe – with diseases of the liver, kidneys, ascites, diarrhea, rheumatism, metabolic disorders, hypovitaminosis, whooping cough, throat diseases, glaucoma; externally – as a wound healing. Juice – for anemia, asthenia, gout, hemorrhoids, malignant tumors, low acidity of gastric juice, gastritis, hypertension, vitamin deficiency, glaucoma, whooping cough, dysmenorrhea, diseases of the liver, kidneys, ascites, atherosclerosis. Syrup – for rheumatism, kidney stones, bladder, salt metabolism disorders. Rowan fruits are part of vitamin and multivitamin preparations. diarrhea, rheumatism, metabolic disorders, hypovitaminosis, whooping cough, throat diseases, glaucoma; externally – as a wound healing. Juice – for anemia, asthenia, gout, hemorrhoids, malignant tumors, low acidity of gastric juice, gastritis, hypertension, vitamin deficiency, glaucoma, whooping cough, dysmenorrhea, diseases of the liver, kidneys, ascites, atherosclerosis. Syrup – for rheumatism, kidney stones, bladder, salt metabolism disorders. Rowan fruits are part of vitamin and multivitamin preparations. diarrhea, rheumatism, metabolic disorders, hypovitaminosis, whooping cough, throat diseases, glaucoma; externally – as a wound healing. Juice – for anemia, asthenia, gout, hemorrhoids, malignant tumors, low acidity of gastric juice, gastritis, hypertension, vitamin deficiency, glaucoma, whooping cough, dysmenorrhea, diseases of the liver, kidneys, ascites, atherosclerosis. Syrup – for rheumatism, kidney stones, bladder, salt metabolism disorders. Rowan fruits are part of vitamin and multivitamin preparations. whooping cough, dysmenorrhea, diseases of the liver, kidneys, ascites, atherosclerosis. Syrup – for rheumatism, kidney stones, bladder, salt metabolism disorders. Rowan fruits are part of vitamin and multivitamin preparations. whooping cough, dysmenorrhea, diseases of the liver, kidneys, ascites, atherosclerosis. Syrup – for rheumatism, kidney stones, bladder, salt metabolism disorders. Rowan fruits are part of vitamin and multivitamin preparations.

DOSAGE FORMS, METHOD OF APPLICATION AND DOSES

♦ Tincture of rowan fruits: 20 g of raw materials are poured into 200 ml of vodka, infused for 7 days, then filtered. Take 1 teaspoon 3 times every day. ♦ Infusion of rowan fruits 20 g of raw material is poured into 200 ml of boiling water, insisted for 4 hours, then filtered. Take 1/2 cup 2-3 times every day before meals. ♦ The juice of mountain ash is squeezed out of ripe fruits. Take 1/4-1/3 cup of juice with a tablespoon of honey, diluted in an equal amount of milk, 3 times every day before meals. ♦ Rowan syrup: mix rowan juice with sugar, boil over low heat until the syrup thickens. Take 1 tablespoon 4 times every day. ♦ Decoction of rowan fruits and leaves: boil 15 g of fruits and leaves in 200 ml of water for 10 minutes, leave for 2 hours, then filter. Take 1/4 cup 2-3 times every day. insist 6 hours, then filter. Take 1 tablespoon 3 times every day. ♦ Decoction of rowan flowers: 10 g of raw materials are boiled in 200 ml of water for 10 minutes, then filtered. Take 1/4 cup 2-3 times every day. ♦ Infusion of rowan flowers and fruits: take 3 tablespoons of dried flowers and fruits, pour 1 liter of boiling water, close tightly, insist for 3-4 hours, then filter. Take 1 glass every day in small portions after 2-4 hours, adding 1 tablespoon of honey to 1 glass of infusion. CONTRAINDICATIONS AND POSSIBLE SIDE EFFECTS: tendency to thrombosis with increased blood clotting. ♦ Infusion of rowan flowers and fruits: take 3 tablespoons of dried flowers and fruits, pour 1 liter of boiling water, close tightly, insist for 3-4 hours, then filter. Take 1 glass every day in small portions after 2-4 hours, adding 1 tablespoon of honey to 1 glass of infusion. CONTRAINDICATIONS AND POSSIBLE SIDE EFFECTS: tendency to thrombosis with increased blood clotting. ♦ Infusion of rowan flowers and fruits: take 3 tablespoons of dried flowers and fruits, pour 1 liter of boiling water, close tightly, insist for 3-4 hours, then filter. Take 1 glass every day in small portions after 2-4 hours, adding 1 tablespoon of honey to 1 glass of infusion. CONTRAINDICATIONS AND POSSIBLE SIDE EFFECTS: tendency to thrombosis with increased blood clotting.

APPLICATIONS IN OTHER FIELDS

The wood is suitable for carpentry, turning, furniture making, and for making musical instruments. The bark stains the tissues in red-brown tones, and the branches in black. Leaves turn brown. The kidneys have an insecticidal and raticidal effect. The fruits are used in veterinary medicine – for diarrhea in calves. Edible fresh and processed, used in the confectionery industry. They are used fresh and for the manufacture of juices, jams, jams, candied fruits, mashed together with sea buckthorn and apples. They make stuffing for sweets, they also make kvass, tincture, rowan vodka and cognac. Dried – tea substitute. They can serve as raw materials for the preparation of vitamin products. Sorbitol can be prepared from fruits, replacing sugar. The fatty oil contained in the seeds is suitable for food, pleasant to the taste. honey plant, gives the bees a lot of nectar and pollen in the spring, during the period of a small flow. Honey has a reddish hue and a strong peculiar aroma. Stern. Fruit yield – up to 2.5 t/ha. Cultivated. There are large-fruited, dessert varieties bred by I. V. Michurin and other breeders (Scarlet Large, Burka, Pomegranate, Dessert, Ruby, Titan, Beauty, etc.). It is valued in garden and park construction, used in forest reclamation, snow protection and wind-resistant plantings.

TASTY TIPS

Rowan jam.

1. Fruits (1 kg) sorted and blanched for 3-5 minutes in a 3% boiling salt solution (this is done to remove bitterness), rinse and pour 65% sugar syrup (2 l). Leave for 12-15 hours, then cook until ready.2. Select well-ripened fruits, wash in cold water. To reduce bitterness, immerse for 3-5 minutes in a boiling 2.5-3% solution of table salt. After blanching, rinse the fruit thoroughly in cold water. Pour the prepared fruits with hot sugar syrup (750 g of sugar per 1 kg of fruits) and leave for 3-4 hours for aging. Separate the syrup from the fruits, heat to a boil and boil for 5-6 minutes. Pour the fruits with hot boiled syrup and leave for 4-5 hours. Add sugar (750 g per 1 kg of fruits) during the second and 30% boils (there is a break of 4-5 hours between them).

Rowanberry jam with apples or pears.

Blanch the fruits of mountain ash in a boiling 2.5-3% solution of table salt. To the prepared rowan fruits (1 kg), add sliced ​​and blanched apples (250-400 g), sugar (1.2-1.3 kg of sugar per 1 kg of the mixture). Cook like rowanberry jam. Similarly, cook rowan jam with pears.

Rowan syrup.

Pour the washed fruits (2 kg) with water and cook until softened, rub through a sieve and squeeze out the juice. Pour 35% sugar syrup (450 ml) into juice (550 ml), bring to a boil and bottle for storage.

Kissel rowan.

Add 1 glass of water and granulated sugar (to taste) to the rowan syrup (2 tablespoons), bring to a boil and gradually pour in the starch (1 tablespoon) dissolved in 1 glass of water. Stir and bring to a boil.

Rowan jelly.

Frost-touched fruits (1 kg) are blanched in a hot solution of common salt, then washed and boiled in water (2 cups). Squeeze the boiled mass through cheesecloth or cloth. Add granulated sugar (100 g) to the juice and cook it for a short time. Let cool in the refrigerator.

“Rowan in sugar”.

The sorted and washed fruits (1 kg) are blanched in a hot solution of table salt. Thoroughly grind granulated sugar (150 g) with the whites of 2 fresh eggs until a homogeneous white mass is formed, add the juice of a small lemon and stir until thickened. Air-dried fruits roll first in the resulting mass, and then in powdered sugar (50 g) and spread in one row on a drying tray.

Rowan on honey.

Fruits (1 kg), collected after the first frost, bake in the oven or oven on a baking sheet. Bring honey (250 g) to a boil, mix with baked rowan fruits and cook like jam.

Puree rowanberry.

Blanched in a hot solution of table salt and washed fruits, pass through a meat grinder, mix with sugar in a ratio of 1: 1, arrange in jars and pasteurize at a temperature of 95 ° C: with a capacity of 0.35 l – 15 min, 0.5 l – 20 min . With a ratio of crushed fruits and sugar of 1: 2, puree can not be pasteurized, but then it should be stored in the refrigerator.

Rowan jam.

Blanched in a hot solution of table salt and washed fruits (1 kg), boil in water (1 cup) until softened, then rub through a sieve, add granulated sugar (500 g) and cook until the required density.

Rowan jam with apples and carrots.

Frozen fruits are separated from the stalks, sorted, washed. To reduce bitterness, dip for 2-3 minutes in a boiling 2-3% solution of table salt (20-30 g per 1 liter of water), remove from the solution and rinse with cold water. Rinse the apples, remove the peel and seed nests and cut into pieces. Peel the carrots, wash, cut into pieces and blanch in boiling water until softened. Combine prepared rowan fruits (600 g), apples (300 g) and carrots (100 g), pour water or apple juice (300 ml) and cook over moderate heat until soft. Quickly wipe the resulting mass through a colander, put on fire, cook for 8-10 minutes, add sugar (600 g) and cook with continuous stirring until cooked (until it thickens).

Pastila rowan.

Blanched in a hot solution of table salt and washed fruits (1 kg) are transferred to an enamel pan, add 1 glass of water, bring to a boil and cook until softened, then rub through a sieve, add granulated sugar (600 g) and cook, stirring until the mass does not acquire the consistency of thick sour cream, and then put it in a 1.5 cm thick layer in wooden trays and dry in the oven at low temperature.

Rowan marmalade.

Fruits (1 kg) pour boiling water for 15 minutes, drain in a colander. When the water drains, knead with a wooden pestle, pour boiling water (150 ml), wipe through a sieve. Transfer the mass into a basin, add sugar (1 kg) and cook over low heat until the marmalade is thick, cool. Then put on parchment paper, sprinkle with powdered sugar or sugar, smooth with a knife, dry on a baking sheet in a non-hot oven. Marmalade cut into pieces of different shapes and put in jars.

Fig from rowan.

Fruits (1 kg), collected after the first frost, put in a saucepan, tightly close the lid, keep in the oven at 50 ° C for 4-5 hours until softened, then put in a basin, pour water to cover the berries, and cook over low heat 40 min. Rub the boiled fruits through a sieve, add sugar (1.2 kg) and cook, stirring, over low heat until the mass thickens and begins to separate from the walls and bottom of the pelvis. Transfer the puree to a dish moistened with cold water, put in a warm place for 2-3 hours. Cut the dried mass into pieces of any shape, sprinkle with powdered sugar (150 g), put in glass jars, cover with parchment paper. Store in a cool dry place.

Rowan poppy.

Blanched in a hot solution of table salt and washed fruits (350 g), mash with a pestle, put in a saucepan, pour water (4 l) and cook until softened. Then remove from heat, add granulated sugar (150 g), dissolve it and put the pan in a warm place for fermentation, covering it with gauze. When fermentation begins, strain the drink, pour into bottles, adding 3-4 raisins to each, and cork well. Store bottles in a cool place in a horizontal position.

Rowan kvass.

Blanched in a hot solution of table salt and washed fruits (1 kg), mash with a wooden pestle, pour water (4 l) and cook for 10 minutes. Strain the juice, adding granulated sugar (2 cups) to it, and cool. Then pour in diluted yeast (10 g), mix well, pour into bottles, cork and put in a cool place for 3 days.

Rowanberry pour.

Mash the fruits (2 kg), pour them with water (1 l), add granulated sugar (500 g). After 4-5 days, squeeze the juice, pour it into bottles, close them with corks and leave in a cool place for 30-40 days in a horizontal position.

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