Herbal medicine recipes >>>> Rowan - recipes for health

Rowan - recipes for health.

One of the most affordable medicinal plants that does not require self-cultivation, used as an ornamental - Rowan red - is a storehouse of healthy substances. But the practical use of Rowan berries is not familiar to all people due to vague knowledge about its medicinal qualities. Most people are aware of the beneficial properties of the Rowan berries, but it is not always clear what properties are in question, since the Rowan berries are not very pleasant to taste, and beyond this point, not many people who want health improvement move forward in extracting the healing effects from Rowan.

In the classifier of medicinal plants, Rowan red (not to be confused with Chokeberry) is listed under the name Rowan ordinary or "Sorbus aucuparia L." Since ancient times, the plant has been ranked among useful plants due to the high vitamin value of its berries and excellent ecological wood, convenient for manual processing. But the modern species of Rowan red are very different from their predecessors due to the selection and hybridization of the plant, which were carried out with the aim of improving the taste of the Rowan berries ("Fructus Sorbi") and creating opportunities for its medicinal and culinary uses. This is how the varieties of the Rowan ordinary appeared: Rowan-leaved (Sorbus sambucifolia), Large-fruited Rowan (Sorbus domestica), Bereka medicinal rowan (Sorbus torminalis). As a result of selection, these types of Rowan have less astringent taste, but also not too sweet berries. Further, hybrid varieties were bred on the basis of crossing the Rowan plant with other fruit and berry plants to obtain berries with an improved taste. The most interesting hybrids were obtained by crossing the Rowan with the One-poultry hawthorn (Crataegosorbus - Krategosorbus), the Rowan with the Blood-red hawthorn (Crataegosorbus miczurinii Pojark - Pomegranate Rowan), Rowan with Irga (Amelosorbus) Mountain ash with Sorbaronia (Sorbaronia fallax "Burka" - Burka), Mountain ash with apple (Malosorbus - Malosorbuz), Mountain ash with pear (Sorbopyrus auricularis - Sorbapirus). All these hybrids are the result of crossing the Rowan tree with distant representatives of its genus. This hybridization of the Rowan plant has resulted in varieties with sweet and tasty fruits.

The berries of Rowan red (any varieties) have several pronounced medicinal properties that are used in herbal medicine:

Tanning and astringent action, which is provided by tannins and, accordingly, manifests itself in the tart taste of Rowan berries. This property of rowan berries is used as a fortifying agent (against diarrhea), as a weak hemostatic agent (for example, with bleeding gums, with abrasions or abrasions).
The bitterness contained in Rowan berries helps to improve enzymatic activity (in case of enzymatic deficiency), as well as to improve appetite.
Vitamin therapeutic effect in hypovitaminosis and vitamin deficiency in the area of Ascorbic acid is provided by large amounts of vitamin C contained in the berries of the plant. Vitamin C, obtained from Rowan berries, improves the resistance of the vascular wall to rupture and improves overall immune activity (in moments of colds and general weakening of the body during the off-season).
The anti-cholesterol effect, which is provided by the fiber contained in the Rowan berries, and helps to lower the total cholesterol levels in the area and inhibit the processes of liver obesity.
The diaphoretic and diuretic effect of raw berries (in infusions or fruit drinks) makes it possible to alleviate conditions in case of diseases of an infectious origin, food poisoning, and high temperatures.

If it is not possible to purchase the berries of the varietal rowan, then the fruits of the wild-growing rowan can also be used as a remedy, having previously improved their taste with the help of simple recipes.

The collection of rowan berries begins after the first frost, which muffles the bitterness and allows you to use the berries without pretreatment. To reduce the bitterness of Rowan berries until the onset of frost, the berries are soaked for two hours in cold water, or for an hour in a salted 3% solution of water and salt (dissolve 9 ounces of table salt in 34 ounces of water), or scalded with boiling water in a colander.

Rowan berries are ideally stored in freezing, which allows not only to preserve the rowan harvest for any period of time, but also to completely remove the bitter taste from the berries. Such berries do not require any additional processing before being consumed according to the recipe.

Rowan berry fruit drink.

7 ounces prepared rowan berries (wash and remove the bitterness) are kneaded in a fine strainer or colander with fine cells, filtered from seeds, pour 7 ounces of boiled water and set to cool. Chilled fruit drink is drunk as a fortified drink, as a diaphoretic or diuretic, a glass three times a day.

Rowan berry puree.

18 ounces of Rowan berries (prepared) are ground through a fine-mesh sieve (colander) until a homogeneous pitted mass and used for diarrhea, a tablespoon after meals.

Rowan berry infusion.

9 ounces rowan berries (prepared) are lightly crushed with a spoon in a glass container or with a pestle in a mortar so that they burst and juice appears (a small amount). Crushed berries are poured with boiling water and drunk as tea or infusion after a time when the boiling water cools down (for example, half an hour from the moment of pouring). Rowan berry tea or infusion is drunk immediately before meals to improve digestive activity and to fortify food intake.

Rowan berry gargle elixir.

Rowan berry infusion can be used as a gargle elixir for the prevention and treatment of gingivitis and stomatitis. For these purposes, the infusion is made concentrated: for 7 ounces of boiling water there are 7 ounces of pounded rowan berries. The berries are brewed with boiling water, infused until they cool completely, filtered through multilayer gauze until almost completely transparent (the pulp of the berries is removed) and used to rinse the mouth without swallowing. The rowan berry elixir is used after brushing your teeth or after eating to antiseptics of the oral cavity.

Alcoholic tincture of rowan berries for oral administration.

Prepared rowan berries in the amount of 7 ounces, slightly crush to the first juice and pour a 34 ounces of vodka or grape wine (white or red). Place the infusion for infusion in a cool dark place in a hermetically sealed dark glass container for 7-10 days. After the specified time, strain the infusion through a fine sieve or cheesecloth and pour into portioned glass containers made of dark glass, hermetically seal and store. They use rowan berry tincture during periods of colds and low body resistance in the off-season. A single daily (or morning) dose of the tincture is 2 ounces after meals.

Rowan berry dessert.

Squeeze the prepared Rowan berries in the amount of 18 ounces (so that they burst), sprinkle thoroughly with sugar (18 ounces) and put on low heat. When the sugar has melted and the mixture boils a little, remove from heat and set aside for two hours. Then again put on low heat, wait for a boil, simmer for ten minutes and finally remove from heat. Cool the berries and transfer to a sealed glass container. The dessert can last for about two weeks in the refrigerator. Rowan berry dessert is used for making tea (two teaspoons per 7 ounces of boiled water), or as a sweet treat.

Rowan varietal berries (hybrids) with a high sugar content (sweet) are used for cooking jams with a healing effect. But you should not abuse the rowan berry jam, since for all the nutritional appeal of the rowan berry, it is more a medicine than a dessert.

The Rowan plant can be used for treatment not only in the form of berries. Rowan flowers are also rich in useful properties, which contain vitamins, diaphoretic, diuretic and tannins, and Rowan leaves, which are rich in a high content of tannins.

Rowan flower tea.

Fresh or dried Rowan flowers (loose or half-open buds) are brewed with boiling water and drunk during or after meals as a diaphoretic or diuretic tea in a glass two to three times a day. To make tea, you need two tablespoons of rowan flowers (fresh or dried) and half a 34 ounces of boiling water.

Infusion or decoction of Rowan leaves.

Rowan leaves are infused in boiling water for half an hour or boiled in boiling water for fifteen minutes and used for external baths or lotions. A 34 ounces of infusion (broth) accounts for 9 ounces of fresh Rowan leaves. Baths and compresses from Rowan leaves help with fatigue of the legs, with scuffs of the legs, with abrasions or microcracks in the skin of the hands or feet.

Rowan leaves can be used in canning cucumbers and tomatoes, pickling zucchini and cabbage along with other leafy spices. For such a case, two or three fresh Rowan leaves are added to cans with conservation at the rate of three liters before pouring with boiling brine.

It is contraindicated to use Rowan berries as part of infusions, fruit drinks, teas or as part of dishes for diseases such as constipation, colitis and intestinal atony, since the infusions of the berries and the Rowan berries themselves have a high astringent effect, which aggravates the course of these diseases.