Viburnum berries have long been known for their healing and immunostimulating properties. By the amount of vitamin C, viburnum exceeds all known citrus fruits by one and a half times. In what form is it most useful?
To begin with, the berries are harvested only after the first frost so that bitterness leaves them. They have a special smell that can not be confused with anything, and a pleasant sour taste. Viburnum berries are dried, fray fresh, frozen, they do not lose their wonderful healing properties.
What is the effect of viburnum
Berries normalize blood pressure, increase immunity, have a good effect on the functioning of the cardiovascular system, and have a pronounced diuretic effect. They are often used to prevent atherosclerosis.
With nervous cramps, insomnia, neurosis, viburnum decoction is recommended as a sedative. Well, and with colds, a well-known remedy is tea from viburnum, which is used as a diaphoretic and expectorant.
Viburnum berries are used in cosmetology to remove freckles and whiten the skin.
Drinking several seeds of viburnum daily helps to remove kidney stones.
Fresh juice of viburnum berries is taken as an astringent, and for the prevention of diseases of the gastrointestinal tract. To do this, dilute with water a few tablespoons of viburnum juice 1: 3, add a little sugar and drink on an empty stomach 3-4 times a day.
Contraindications
Guelder-rose should not be used in case of kidney disease, tendency to form blood clots (increased blood coagulation), gout.
What to cook from viburnum?
Viburnum pastille
Viburnum berries - 1 kg, sugar - 700 grams, water - 250 ml.
Hold fresh berries in boiling water for 3 minutes, then drain the broth, pour a glass of fresh water, and boil in it until the fruits soften. Then rub them through a sieve, add a glass of sugar and simmer until a viscous consistency. Dry the mass in the oven on wooden sacks. Cut into small cubes, store in the refrigerator.
Stewed viburnum with honey
Fresh berries - 1 cup, honey - 3 tablespoons, water - 1 liter.
Boil the berries for 10 minutes, cool, strain, add honey.
Kissel from viburnum
Viburnum juice - 150 grams, starch - 100 grams, water - one and a half liters, sugar - 4 tablespoons.
Dilute starch with cold water. Viburnum juice, water and sugar bring to a boil, pour in a thin stream of starch, again bring to a boil.
Roast with viburnum
Pork on the bone - 200 grams, viburnum juice - 150 grams, butter - 50 grams, salt, pepper.
Salt the meat, pepper, fry on both sides in butter, transfer to a refractory dish, pour juice of viburnum, simmer for 40 minutes. Serve immediately, because even after a few hours the taste of the dish noticeably worsens.
Pies with viburnum
Yeast dough - 600 grams, viburnum berries - 400 grams, lemon juice - 2 teaspoons, sugar - 150 grams.
Dry the berries, sprinkle with juice, cover with sugar, leave for 15 minutes. During this time, form cakes from the dough, put in the middle a tablespoon of berries, pinch the edges, lay the seam down on a baking sheet. After 15 minutes, put baked in the oven for 25 minutes at 190 degrees.
Apple and Viburnum Jam
Apples - 3 kg, sugar - 3 kg, viburnum - 900 grams.
Pass viburnum through a juicer. Cut the apples into slices without a core, cover with sugar, boil until sugar dissolves. Cool, add viburnum juice, boil again, arrange in sterile jars, roll up.
Spicy viburnum sauce
Guelder-rose - 400 grams, sugar - 400 grams, hot pepper - 1 piece, citric acid - a third of a teaspoon.
Pour viburnum with boiling water, grate through a sieve, mix with sugar, ground hot pepper and citric acid. After a few hours, when the sugar has dissolved, put it in clean jars and let stand open for several days until a smooth crust forms on top. After that, put in the refrigerator.