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Garden berries, ripening in autumn, are necessary for our body to support the immune system in the fight against colds, chronic diseases that exacerbate in the off-season, and the autumn blues. Fortified drinks, jams and preserves from sea buckthorn and viburnum, infusions of mountain ash and rose hips will help your body to stock up on vitamins for the whole winter.
- The benefits of autumn berries
- In the autumn garden: what berries are there (names with pictures)
- Harvesting berries for the winter without sugar
- Harvesting berries for the winter in the freezer
The benefits of autumn berries
Lack of vitamins (vitamin deficiency) is the state of the human body, characteristic of the spring and autumn seasons. Loss of strength, rapid fatigue, when it is not possible to regain strength even with prolonged sleep - all these are symptoms of autumn avitaminosis.
This condition also affects the higher neuropsychic activity of a person: chronic fatigue does not make it possible to concentrate on performing professional duties
it is more difficult for a tired person to overcome irritability
Infusions of autumn berries are beneficial for people suffering from chronic diseases: increased
- blood pressure
- kidney disease
- pulmonary tuberculosis
Autumn berries are known for their bactericidal, anti-inflammatory and tonic properties. For medicinal tinctures, even the leaves of some shrubs are used.
In the autumn garden: what berries are there, names with pictures
What berries are there in the fall? We offer a small list of the most useful and widespread autumn species in our latitudes. Useful recipes and tips for collecting and storing will help everyone who is not indifferent to join the secrets of traditional medicine.
No. 1 in the fight against ARVI and colds. Cubes of frozen viburnum juice are rubbed onto the skin of the face to get rid of age spots and slow down the aging process.
Viburnum is harvested from September to late autumn. The brushes are carefully cut from the bush with pruning shears, they are not individually cut off.
The cut bunches are stored in a cool dry place (refrigerator, basement, balcony), individual brushes can be tied into bundles and hung from the ceiling on the balcony. In the refrigerator, viburnum is stored in loosely closed containers.
Squeeze the juice and fill it with water, add sugar and vodka in a ratio of 1: 1: 1: 5. Mix thoroughly and put in a cool place for 5 days.
Rosehips are harvested from early to mid-autumn. They are plucked together with the stalks, they are removed after the rosehip dries up. Do not wash, just sort it out and dry in the oven, gently shaking it up. Upon completion of drying, the skin of the rose hips should become elastic.
When the rose hips are completely dry, the sepals are removed, the fruits are poured into boxes or bags and left at room temperature to equalize the humidity. For final storage, the rosehip is transferred to a glass sealed container, where it can be stored for up to three years.
Rosehip is brewed in crushed form so that it gives as much vitamins as possible to the drink. 100 g of dry product contains 1200 mg of ascorbic acid.
Rosehips insist on vodka - this allows you to preserve the maximum amount of ascorbic acid. The tincture does not have a rich aroma, but with the addition of cranberries, mountain ash or pine nuts, it acquires, in addition to the benefits, a wonderful taste.
It has an attractive, bright orange color and ripens in late summer. At this time, the collection of sea buckthorn for boiling and compotes begins. At the beginning of autumn, the content of ascorbic acid in fruits will be maximum. Vitamin complex of the plant: A, B1, B3, C - this is quite enough to forget about vitamins in tablets.
The hard fruits of sea buckthorn, ripe by early September, are good for boiling, but not for jam or sea buckthorn oil. It will take a few more weeks for them to mature and soften.
During collection, care should be taken, since the branches of the plant are strewn with thorns, and the corrosive sea buckthorn juice is difficult to remove from clothing.
The sea buckthorn is carefully cut with small scissors so as not to damage the branches of the bush.
In folk medicine, sea buckthorn oil is used to treat ARVI, colds, sore throats, disinfect open wounds and heal burns. Sea buckthorn infusions are an auxiliary natural remedy against inflammatory processes of various etiologies.
Sea buckthorn is used in cosmetology: plants wash their hair with decoctions with profuse hair loss. Masks and shampoos restore shine and healthy look to hair. Creams based on the fruit of the plant are known for their regenerating properties.
Allergy sufferers should be careful about the external and internal use of the plant, since its fruits contain a significant amount of biologically active substance - carotene, which provokes allergic reactions in persons with weakened immune defenses of the body.
Chokeberry (chokeberry) is an ornamental shrub with dark blue sweet-tart fruits.
Bioactive substances contained in chokeberry fruits:
- carotene, malic acid,
- vitamins (group of vitamins B; P, PP, E),
- minerals (iodine).
Low-calorie fruits of chokeberry are shown to those suffering from diabetes mellitus, and they are also used for the prevention of atherosclerosis and cancer.
Rowanberry can provoke an increase in blood pressure, while chokeberry fruits are recommended for hypertension. The plant helps to strengthen blood vessels, reduces cholesterol deposits and promotes cell regeneration. Aronia enhances intestinal motility and stimulates the stomach.
- increased acidity of the stomach
- stomach ulcer
Chokeberry ripens in September, it is harvested in one go. The fruits are plucked from the bush without affecting the stalks. Chokeberry is dried in the open air or indoors, sprinkled in a thin layer, the berry is stored for no more than 2 years.
Drying and freezing
Berries that have undergone heat treatment lose some of their beneficial properties. To preserve the vitamin content, give preference to dried or frozen.
Infusion for diabetics
Chokeberry is crushed, 1 tbsp. pour a spoonful of 1 tbsp. boiling water, insist and filter. Take a tincture of 2 tbsp. spoons 3 r. in a day.
Aronia with sugar
1 kg of fruit is washed and carefully sorted. Pour boiling water over and cook for 5 minutes. Rub through a sieve, pour 1 kg of sugar into the resulting mass, mix. The jam is poured into an enamel bowl, put on a slow fire, brought to a temperature of 70 ° C, poured into a clean container. Jars of jam are pasteurized for 30 minutes.
Scarlet rowan clusters ripen at the end of August, but they are harvested only in November after the first frost, when it ceases to taste bitter. The bunches are cut carefully so as not to damage the branches of the tree.
After harvesting, the fruits are separated from the stalks and leaves. Rowan is dried in the oven. The temperature should not exceed 40 ° C. Drying can be done at room conditions, sprinkling them in a thin layer on sheets of paper.
Rowan is valued for organic acids, tannins, a broad spectrum of vitamins, carotene and essential oils. The fruits are known for their diuretic, laxative, antispasmodic, choleretic and hemostatic properties.
They are contraindicated for pregnant and lactating mothers, people with high acidity, gastritis or stomach ulcers. Care should be taken to use jams, decoctions and rowan-based syrups for the elderly.
The broth is useful for those who are experiencing a breakdown. It is not recommended for people suffering from hypertension, since mountain ash not only invigorates, but also increases blood pressure.
The fruits of mountain ash, rose hips and barberry are taken in equal shares and poured with boiling water. Infuse the drink one night.
The syrup is made with added sugar. 1 kg of fresh mountain ash is washed and thoroughly ground in a meat grinder, squeezed out the juice, discarding the cake. Add 400 g of sugar to the juice, mix and cook over low heat. When the juice thickens, the syrup is set aside and cooled. It is recommended to take a drink in 1 tbsp. l. 3 times a day.
1 kg of selected mountain ash is poured with boiling water and put on the fire, after 5 minutes the water is drained, the mountain ash is poured with cold water and defended for 1 day. Such manipulations are necessary for tannins to come out of the berries.
The water is drained, 1.2 kg of sugar is poured in and left for another day. The berries that have let the juice in are brought to a boil over low heat, set aside and cooled. Repeat the cycle one more time. As a result, the mountain ash should become soft.
Barberry fruits grow on a small shrub. Interestingly, after overwintering in the open air, they retain all the beneficial properties and nutrients until spring.
In folk medicine, barberry is known as a wound healing and bactericidal agent. The product contains vitamins C and E, tannins, anthocyanins and organic acids.
Barberry has long been widely used in cooking in the manufacture of sauces, jams, liqueurs and seasonings for meat dishes.
Collection time - late autumn, before frost. Barberry is dried in the oven at 50 ° C or in the fresh air until the juice no longer stands out from the fruit.
1 kg of barberry is washed, poured with water and kept until the skin softens. After about 10 hours, pour in sugar syrup (1.5 kg of sugar is required) and cook over low heat. Boil for 30 minutes until softened, poured into jars and rolled up.
Blueberries have a sweet and sour taste, they can be found not only in the garden, but also in the wild, their habitat is deciduous forests. It is useful for the cardiovascular and immune systems, organs of vision. Blueberries are a low-calorie food indicated for diabetics.
It has anti-inflammatory, cardiotonic and hypotensive properties.
Fresh blueberries quickly lose nutrients, so it is better to eat them freshly picked, freeze or dry. Blueberry decoction is used for fever and stomach acidity.
For harvesting, choose ripe, elastic fruits, because after the blueberries are plucked, they do not ripen.
Dried in the oven, stored in boxes or bags for a period of 6 months to 1 year. Freeze in plastic containers or plastic bags.
Harvesting berries for the winter without sugar
Making workpieces without using sugar is quite simple. We offer useful tips for those who are slimming or suffering from diabetes.
Sour berry compotes: the washed and sorted fruits are poured with boiling water, the water is drained. Repeat the procedure 2 more times. The container is sterilized, compote is poured into it and rolled up.
Sugar-free jam: washed and dried berries are poured into a sterilized container, periodically shaking the jar to shrink. Banks are placed in a pot of boiling water. During cooking, the product will let juice and shrink; as it shrinks, additional portions should be poured into the jars.
The filled container is covered with lids, boiled for 1 hour and rolled up. Jars of jam are turned upside down and left in this position until they cool completely.
Preparation for the winter in the freezer
Any berries are frozen as they are harvested. Too ripe or overripe are not suitable for freezing.
The optimum temperature for freezing is from -18 to -23 ° C. At this temperature regime, the products are guaranteed to retain their useful properties until the next season.
Before freezing, prepare: sort out, thoroughly wash and dry. The bottom of the freezer is covered with a layer of plastic. The products are laid out in a thin layer, after a while, when they are frozen, they are poured into a container or plastic bag and put in the freezer compartment.
Do not miss the autumn season with its unique in taste and usefulness fruits, by freezing which, you will provide your family with a supply of vitamins and nutrients for the entire cold season.
Drinks made from dried berries will give vigor in the morning, sunless hours, and jams and jams from sour viburnum and sea buckthorn will help support the body's defenses.
Watch the video and find out how to determine the time of harvesting autumn berries: