Bone stony

Common name: rocky raspberry.

STONE BRUCE (Rubus saxatilis L.) Perennial herbaceous plant of the Rosaceae family (Rosaceae), up to 30 cm high. Stems covered with spines and hairs; leaf petioles are rough and long, leaves are trifoliate. The flowers are white, bisexual, collected in corymbose inflorescences (3-10 flowers each) at the top of the stem (sometimes, in addition, 1-2 on axillary branches). The fruit is a multidrupe of bright red rather large juicy fruitlets; the bone is large, wrinkled. Blossoms in May – June, fruits ripen in June – August. Propagated by creeping shoots (whiskers). Distributed throughout the CIS, with the exception of the southern regions. It grows in forests among shrubs and old clearings, on moderately moist, mossy soils. Prefers fertile soils.


Fruits, leaves, aerial part, as well as the whole plant, together with the rhizome, are harvested. The species is widely distributed, therefore it does not require protection, but when harvesting raw materials, up to 30% of full-fledged specimens should be left for renewal. Grass is harvested during flowering, rhizomes in autumn. The grass is dried in the shade, in well-ventilated areas, and the roots are in stoves and ovens. The shelf life of the herb is 1 year, the rhizomes are 2 years. The rhizomes are thoroughly cleaned from the ground before drying and washed in cold water. Dried in an oven or dryer at a temperature of 45-50 ° C. The fruits of the stone fruit are harvested in dry weather, manually, carefully folding into small baskets. Dry at a temperature of 45-55°C in ovens or ovens.


The plant has antipyretic, diaphoretic, diuretic, anti-inflammatory, antimicrobial and antiscorbutic properties.


Aboveground part. In Tibetan medicine (preference is given to plants with leaves completely covered with rusty-brown spots), decoction, tincture – for neurasthenia, neuritis, as an antipyretic. In folk medicine – for angina pectoris, headache, gynecological diseases, hemorrhoids, epididymitis, metabolic disorders, kidney stones, acute respiratory diseases, gout and blenorrhea. Decoction – for gastritis, colitis, cholecystitis. Shoots (sterile). In folk medicine, a decoction is used for postpartum hemorrhage, leucorrhoea, delayed menstruation, disorders of the nervous system, respiratory diseases, pain in the heart area; externally (in the form of compresses) – for rheumatism, gout. Leaves. Decoction – for gastrointestinal diseases, hernia. Flowers, leaves. In folk medicine, infusion – for diseases of the gastrointestinal tract, hemorrhoids, bronchitis. Flowers. Infusion, tincture – with scurvy, hemorrhoids. Fruits. For gastric diseases and as an antiscorbutic. Tincture (externally) – for eye diseases. Juice – for gastritis, colitis, colds, bronchitis.


♦ Infusion of flowers and leaves of stone fruit: 20 g of raw materials are poured into 200 ml of boiling water, infused for 4 hours, then filtered. Take 1/4 cup 3-4 times every day. ♦ Bone herb decoction: 10 g of raw material is poured into 200 ml of water, boiled for 10 minutes, insisted for 2 hours, then filtered. Take 1/4 cup 4 times every day.


Bone juice.

1. Sort the berries, rinse with cold water, grind, put in a glass or enamel bowl and put in a cold place for two days, then drain the juice (do not squeeze the berries), strain, pour into a glass dish, cork. Store in a cold place. Use for making kissels, compotes, mousse, jelly, kvass, syrup.2. Rinse berries with stalks (1 kg) with cold water, drain in a colander. When the water drains, pour them with boiling water (1 l), let cool, rub through a sieve, squeeze the juice, add sugar (500 g), stir, bring to a boil, pour into a sterilized dish, cork. Store in a cool place.

Bone jelly.

Pour the berries with cold water, cook over low heat until they burst, strain. Add sugar (300 g) to the juice (200 ml) and boil it to the consistency of jelly. Pour hot into sterilized jars and seal.

Kissel from bone.

Berries (200 g) grind with a wooden pestle, pour water (400 ml), boil for 5 minutes, then rub through a colander or sieve. Add sugar (100 g) to the broth, stir, bring to a boil, pour starch diluted in cold water (20 g).

Bone with sugar or honey.

Sprinkle berries (200 g) with sugar (50 g) or mix with honey (30 g), hold for 5-10 minutes.

Bone compote with apples.

Cut apples (1 kg) into slices, add bone (1 kg), pour sugar syrup (650 g of sugar per 300 ml of water), bring to a boil, let stand for 3-4 hours, then bring to a boil again, pour into prepared jars and pasteurize: half-liter – 10-15 minutes, liter – 20 minutes.

Bone jam.

Pour berries (1 kg) with sugar (1 kg) for 4-6 hours, then cook, stirring constantly until tender.

Bone jam.

Berries (1 kg) pour water (200 ml), bring to a boil, rub through a sieve, add sugar (1 kg) and cook over low heat until the consistency of jam.

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