Zvichayna pear – common pear

Zvichayna pear (Pyrus communis); wild pear; homeland of Rosaceae (Rosaceae); common pear


In spring, near the pivdenny regions of Russia, more often in lіsomugs, along beams, ravines, long before, like a pear, you can smell the delicate aroma of її vitіv. However, regardless of those that the fruits of the red-sided tree have reached in full, the stench may be unsustainable – even harder than that stony. In order to keep the fruit alive, the stench can lie down for a decade of months.

Zvichayna, abo dika, pear – to plant a high (up to 20-25 m) deciduous tree. Her stovbur is rarely straight, ringing with veins of curvature, with brown bark and brownish-gray hairs, often with short prickly pagons. Leaves of chergovі, dovgochereshkovі, oval chi are rounded, dribnopilchasti from the edges. Young leaves are densely pubescent, old ones are bare, blissful, dark green. The tickets are correct, two-state, white and pale-faced, selected from the shield-like succulence. Blossom the pear sing at the herb. Plid – an apple of irregular pear-like shape, if it may be round, juicy, with a large number of stony clitins near the pulp. Rises in faith.

The pear is the most common, as the more thermophilic roselin, the lower apple tree, growth in the pivden regions of Russia – island light leafy forests, middle chagars, near copses, forest plantations, beams and ravines. In Ukraine, growth may be all over the territory in similar areas. Object of horticultural culture (after attachment).

In dried and fresh looking fruits, pears live in zhu, vicorist for the preparation of medicinal infusions and infusions.

The fruits are taken at the time of the new stupor (sound at this hour the stink easily falls from the tree), vitreated for 2-3 months in a cold place, and only a little after that vicory is brewed for preparing liki. Vilezhuvannya plodіv nebhіdne, oskіlki for tsey hour change acidity and instead of tannin speeches, and starch transform into zukor.

The fruits contain tannins and pectic speech, organic acids (malic, citric and other), ascorbic acid (vitamin C) (up to 22 mg%), carotene (provitamin A), vitamins B1 and PP, zukri, ethereal oliya and mineral speech.

The fruit of a pear is a long-standing folk zasib. Pear liqueur on tsukrі and fresh fruits are used for slutkovo-intestinal disorders. Vіdvar dried fruits help with coughing, carry, yogo vicorist as an antipyretic and antigaryachkovy zasіb. Pear sik shows sechoginnu diyu, wines are used as effective faces in case of sechokam’yanіy ailments.

From fresh fruits to cook jam and jam, bake them, ferment like an apple, reshape for tasting juice. Pear juice is drunk fresh and prepared from new kvass. Dry the fruits and vicorate for the preparation of infusions and compotes.

Bjoli – the main zapilyuvachі roslina pіd hіtuvannya. For cutting down 1 hectare of pear plantations, two bjolins are needed. The stench gather nectar and pilok and drink the flowers at once. The honey productivity of a pear is 25 kg per 1 hectare. Roslina is responsible for the spring supply of honey, which is important for the development of family families.

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