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CULTURAL AND WILD PLANTS
Lingonberry ordinary. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Common lingonberry, Vaccinium vitis-idaea. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Vaccinium Family: Ericaceae (Ericaceae) Origin: Common lingonberry (Vaccinium vitis-idaea) is common in Europe, Asia and North America. Area: Common lingonberry is found in the northern regions of Europe, Asia and North America, as well as in the highlands of tropical regions. Chemical composition: Cowberry is rich in antioxidants such as anthocyanins, flavonoids, carotenoids, vitamin C, acids (including malic, citric and ascorbic), minerals (potassium, magnesium, calcium) and other biologically active substances. Economic value: Common lingonberry is used in the food and medical industries. Jams, preserves, compotes, juices and other products are prepared from it. Lingonberries also have many medicinal properties and are used in folk medicine to treat diseases of the urinary tract, gastrointestinal tract, respiratory system and other diseases. In addition, lingonberries are an important source of food for wild animals such as bears, deer, foxes and others. Legends, myths, symbolism: In ancient religions and mythologies, lingonberries were associated with the goddess of health and longevity. It was said that its berries and leaves have magical properties that help maintain health and prolong life. In folk medicine, lingonberries have been used to treat many ailments such as colds, coughs, flu, urinary tract infections, and other ailments. It is also said that lingonberries help strengthen the immune system and protect the body from various infections. Symbolically, lingonberries can serve as a symbol of health, longevity and vitality. It can also serve as a symbol of protection and strength, as its berries and leaves can be used to make amulets and talismans.
Common lingonberry, Vaccinium vitis-idaea. Description, illustrations of the plant Cowberry. Legends, myths, history
Everyone is familiar with a small shrub with bright red berries - lingonberries. Everyone, at least by hearsay, knows that the berries and leaves of lingonberries have powerful healing properties. Cowberry is a small evergreen shrub with dark green, leathery, glossy leaves. It grows in dry pine forests, on dried peat bogs. It is widely distributed - in the European part of Russia, in Siberia, in the Far East, in the mountains of the Caucasus. Blooms in May - June. At this time, the plant is unrecognizable: pale pink bell flowers, collected in brushes, stand out favorably against the background of dark green leaves and exude a delicate aroma. "Its leaves are glossy, and the berries are blush, the bushes themselves are just above the tussock" - this is how the Russian people figuratively described lingonberries. It is generally accepted that the name of this plant - "lingonberry" comes from the word "beam", in other words "red". The legend of lingonberries that has come down to our days. The evergreen appearance of this small plant in the midst of a dull, dank, gray autumn picture or in the middle of winter is always pleasing to the eye. Maybe that's why the legend was born about why lingonberries, the medicinal properties of which are difficult to overestimate, always remain so bright and elegant. Once the swallow managed to get magical living water. And she decided to bring this water to people in order to give them immortality. Only a few drops were carried by a swallow in her mouth. Only the evil wasp did not want people to live forever. She painfully stung the unfortunate bird, and she shed precious drops on the ground. They fell on the branches of pine, cedar and lingonberries, and they remained green forever, embodying eternal life, which, unfortunately, or maybe fortunately, people did not get. Author: Martyanova L.M.
Common lingonberry, Vaccinium vitis-idaea L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Evergreen shrub up to 25 cm high. Stem erect, branched. The leaves are oblong, leathery, dense, on short pubescent petioles, with slightly curled edges, dark green above, shiny, light green below, dull. The flowers are bell-shaped, whitish-pinkish, collected in a drooping brush. The fruit is a large spherical or oblong dark red berry with numerous seeds. Blooms in May-June. Lingonberries grow in coniferous and mixed forests, sometimes in swamps. In recent years, lingonberries have been considered a promising berry crop. It has been proven that it can be introduced into the culture, like raspberries and strawberries. Cowberry is frost-resistant, survives even in the tundra, where it spreads like a carpet over large spaces. Soils prefer sandy. It is propagated by seeds and root suckers. It begins to bear fruit in the third year of life and gives a harvest for many years in a row. Berries are harvested in August-September. The plant lives up to 300 years. Cowberry berries contain a lot of nutrients: sugars (mainly easily digestible glucose and fructose), vitamins B2, B9, C, P, E and carotene, minerals - sodium, potassium, calcium, manganese, phosphorus and iron. A bitter-tart taste is given to them by the glycosides vaccinin, lycopene and catechins, and the sour taste is given by a complex of organic acids: citric, malic, etc. The leaves contain the same substances as in the fruits, as well as the glycoside arbutin. Since ancient times, lingonberries have been used in the treatment of gastrointestinal diseases, especially gastritis with low acidity. They exhibit antibacterial and antiseptic properties, have a diuretic effect. They are recommended for diarrhea, edema of various origins, rheumatism, gout. Berries and juice are useful for high blood pressure. A decoction and tea from dried berries is a remedy for colds, and boiled lingonberries with honey are a remedy for bronchitis and pulmonary tuberculosis. Cowberry leaves also have high medicinal properties. Infusion and decoction of the leaves, thanks to the glycosides vaccinin and lycopene, exhibit astringent, diuretic and disinfectant properties. They help with gallstones and kidney stones, gout and rheumatism. A mixture of equal volumes of dried berries and lingonberry leaves is prescribed for children suffering from bedwetting. Lingonberries are used for the prevention and treatment of hypo- and beriberi. Ripe cranberries taste like cranberries. They are eaten raw and processed. From them prepare jam, jam, jam, marinade, juice, syrup, kvass; berries canned, dried. Due to the presence of benzoic acid, lingonberries have an amazing self-preservation property. Berries filled with water are stored all winter: they do not turn sour, do not rot, do not grow moldy, do not change taste and color. Even better, pour them with lingonberry juice. In the northern regions, of all preservation methods, urination is preferred. Cinnamon and cloves added to lingonberries give it a pleasant refreshing taste and strong aroma. Side dishes and lingonberry salads served with game are well known. Lingonberry seasoning for poultry is prepared from dried berries, poured with boiling water. Lingonberries are seasoned with sauerkraut, vinaigrette. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Cowberry. Description of the plant, area, cultivation, application
It grows everywhere in spruce, mixed, pine forests, among shrubs, in peat bogs, often next to blueberries, blueberries. Perennial, creeping shrub 10-35 cm high. Stems are branched, young shoots are pubescent, old ones are bare. The leaves do not fall for the winter, dark green above, shiny, below - light green, matte, seated with numerous glands. It blooms in May - June, the flowers are whitish-pink, collected 3-12 in drooping brushes, with a slight pleasant smell. The fruits are multi-seeded spherical berries, 4-6 mm in diameter, bright red, shiny, sour-bitter-sweet taste. Ripen in late August, early September. Cowberry berries contain sugars (glucose, sucrose, fructose), traces of carotene, ascorbic acid (up to 20 mg%), vitamin B2 (riboflavin), carbohydrates, proteins, organic acids (citric, benzoic, malic, ursolic, etc.), pectin , tannins, dyes, arbutin glycoside, flavonoids, phenolic acids, minerals (potassium, calcium, sodium, phosphorus, iron, magnesium), phytoncides. Lingonberry leaves contain a lot of vitamin C (up to 270 mg per 100 g), arbutin glycoside (up to 9%), tannins, organic acids (tartaric, gallic, ursolic, quinic, ellagic), coumarins, microelements, flavonoids. Arbutin and trace elements are contained more during the ripening period. The glycoside arbutin is broken down in the body into glucose and hydroquinone. The latter has a bactericidal, antiseptic, anti-inflammatory effect. The seeds contain fats (up to 32%). Good honey plant. Cranberry berries are used in food. Of these, in the confectionery industry they make fillings for caramel, prepare juices, syrups, drinks, kvass, cook jam, compotes, jam, jelly, jam, mousse. The fruits are soaked, pickled. A coffee drink is prepared from dried berries. Lingonberry With sugar. Rinse ripe lingonberries with cold water, put in a colander or sieve. When the water drains, sprinkle the berries with powdered sugar or sand. Serve as a dessert. 200 g cranberries, 50 g powdered sugar. Lingonberries in their own juice. Divide berries of the same ripeness into 10 parts. Squeeze the juice from three parts, pour the remaining 7 parts with it, heat to a temperature of 95 ° C, quickly decompose into sterilized jars, cover with lids and sterilize: half-liter jars - 7, liter - 10, three-liter - 25 minutes. Seal jars tightly. Lingonberries in their own juice. Pour the berries washed in cold water into a wooden barrel, an enamel pan or a glass container with a layer of 10 cm, tamp them with a wooden pestle until juice appears. Pour and tamp the berries in the same way until the container is full. Cover with a clean rag, put a wooden circle, a cleanly washed stone on it. Store in a dark, cool place. Use for making drinks, kissels, side dishes, etc. Cowberry juice. 1. Mash ripe berries and squeeze out the juice. You can sweeten it with 40% sugar syrup or honey, pour it into bottles, jars and pasteurize at a temperature of 85 ° C: half-liter jars - 15, 20 liter, three-liter - 30 minutes. Seal banks. Store in a cool place. 1 kg cranberries, 400 g sugar, 600 ml water. 2. Infuse cranberries in chilled boiled water for 10-12 days. Then mash the berries, squeeze out the juice, mix with the infusion. Store in a glass container in a dark, cool place. From berries you can cook kissels, compotes, side dishes. 1 kg lingonberries, 2 liters of water. Cowberry juice with sugar and spices. Ripe, well-washed cranberries pour chilled boiled water, add 50% sugar syrup, cloves and leave for 10 days. Then strain the juice, pour into bottles or jars. Store in a dark, cool place. 1 kg of cranberries, 250 g of sugar, 2 liters of water, 1/2 teaspoon of cloves. Lingonberries in sugar syrup. Rinse ripe lingonberries with cold water and drain in a colander. When the water drains, place them in glass bottles or jars, pour cold 75% sugar syrup, cover with plastic lids or parchment paper. Store in a dark, cool place. 1 kg cranberries, 750 g sugar, 250 ml water. Cowberry juice. Mash lingonberries, squeeze out the juice, cover and keep in a dark, cool place for 2-3 hours. Pour pomace with hot water, boil for 5 minutes, strain. Add sugar or honey, squeezed juice to the broth, bring to a boil and leave for 2-3 days. 200 g lingonberries, 150 g sugar, 1 liter of water. Cowberry drink with beets. Prepare lingonberry juice. Grate the beets, squeeze out the juice, mix with lingonberries, add sugar, bring to a boil, cool. Pour the drink into bottles, cork with a rubber nipple or cork stopper. Store in a cold place. 1 kg of cranberries, 1 kg of beets, 3 liters of water, 250 g of sugar (or honey to taste). Cowberry drink is refreshing. Cover lingonberries with sugar for 2-3 hours. Then drain the syrup, put in a cool place. Boil pomace in water for 5-7 minutes, strain, add citric acid, combine with chilled syrup. 300 g lingonberries, 1 liter of water, 100 g of sugar, 1 g of citric acid. Cowberry cocktail. Thoroughly beat lingonberry juice, creamy ice cream, cold milk, pour into glasses, put 1 tablespoon of whipped cream in each. 200 ml cranberry juice, 100 g cream ice cream, 300 ml milk, 100 ml whipped cream. Cowberry compote. Blanch lingonberries for 2-3 minutes, then place them in sterilized jars, pour hot (85-90 ° C) 45% sugar syrup, cover with lids and sterilize half-liter jars for 20 minutes. Seal tightly. 1 kg cranberries, 450 g sugar, 550 ml water. Lingonberry tea. Pour dried lingonberry leaves and tea with boiling water, leave for 10-15 minutes. Then pour into cups, add sugar or honey. 10 g lingonberry leaves, 5 g tea, 200 ml water, sugar or honey to taste. Lingonberry jelly. Squeeze juice from lingonberries. Pour the pomace with water (1 glass of pulp for 5 glasses of water), boil for 10 minutes, then strain, add sugar, citric acid, starch diluted with water, bring to a boil. Remove from heat and pour in the previously squeezed juice of 150 g of lingonberries, 150 g of sugar, 50 g of potato starch, 2 g of citric acid, 1 liter of water. Lingonberries with carrots and sugar. Rinse ripe cranberries with cold water, blanch for 1 minute, cover with sugar and cook for 8-10 minutes. Grate the carrots and blanch for 10 minutes, then add to the berries and cook for 15 minutes. Put the hot mass into sterilized jars and sterilize: half-liter jars - 15, liter - 20 minutes. Seal jars tightly. Cowberry and blueberry jam. Boil cranberries and blueberries in a small amount of water, rub through a sieve, add sugar and cook over low heat until the consistency of jam. 1 kg of cranberries and blueberries, 1 kg of sugar, 200 ml of water. Cowberry with apples. Mix lingonberries with slices of blanched sweet or sweet and sour apples, pour hot lingonberry juice, heat to a temperature of 95 ° C, quickly place in sterilized jars, cover with lids and sterilize: half-liter jars - 15, liter - 20, three-liter - 30 minutes. Seal jars tightly. 1 kg of lingonberries, 500 g of apples, 800 ml of lingonberry juice, 300 g of sugar. Lingonberry-apple seasoning. Blanch cranberries for 2-3 minutes, mix with applesauce and sugar and cook over low heat for 25 minutes. Put the hot mass into sterilized jars, cover with lids and sterilize: half-liter jars - 15, liter - 20, three-liter - 40 minutes. Seal jars tightly. 1 kg of cranberries, 1 kg of apple puree, 500 g of sugar. Lingonberry filling for cheesecakes. Boil ripe lingonberries washed with cold water with sugar until softened, add sour cream and cook over low heat until thickened. Pour the mixture onto a plate, refrigerate. 200 g cranberries, 50 g sugar, 50 g sour cream. Lingonberry jam. 1. Pour washed lingonberries with sugar or pour 75% sugar syrup and cook over low heat until tender. 1 kg cranberries, 750 g sugar, 250 ml water. 2. Pour lingonberries with hot 60% sugar syrup, add honey, a piece of cloves, lemon zest and cook until tender. 1 kg cranberries, 400 ml water, 600 g sugar, 100 g honey, cloves and lemon zest to taste. Lingonberry jam with pears, apples. Pour lingonberry berries with sugar or pour 70% sugar syrup, bring to a boil, add slices of pears and apples, previously blanched for 10-15 minutes (small pears can be put whole) and cook over low heat until tender. You can cook lingonberries, apples, pears separately, then mix and boil for 5 minutes. At the end of cooking, if desired, add vanilla, cinnamon, cloves. 1 kg cranberries and 800 g apples, 500 g pears, 700 g sugar, 300 ml water. Lingonberries soaked. Put sugar, salt, cinnamon, cloves into boiling water, stir, remove from heat and cool. Blanch lingonberries and pour over the prepared syrup. Keep them at room temperature for several days, and then put them in a cold place. Use as a dessert and seasoning for meat, vegetable, cereal dishes. 1 kg cranberries, 1 l water, 25 g sugar, 5 g salt, 0,6 g cloves, 1 g cinnamon. Cowberry soup with sago. Pour washed lingonberries with water, add cinnamon, lemon zest, cook for 10-15 minutes, then rub through a sieve. Separately, cook the sago until transparent, add lingonberries, sugar, add water, lemon juice and cook for 30 minutes. Serve with croutons. 1 kg cranberries, 10 g lemon peel, 1 piece of cinnamon, 1 glass of sago, sugar to taste, juice of 1 lemon, water to taste. Lingonberry sauce. Boil washed lingonberries for 10-15 minutes, drain in a colander. When the broth drains, rub the lingonberries through a sieve, add the broth, sugar, ground cinnamon, boil for 5 minutes, pour in the starch diluted with cold water and bring to a boil. 500 g cranberries, 500 ml water, 30 g starch, sugar, cinnamon to taste. Marinated cranberries. Arrange the washed ripe lingonberries in sterilized jars, pour over the chilled marinade, cover with lids and pasteurize at a temperature of 75 ° C: half-liter jars - 10, liter - 15 minutes. Seal banks. For the marinade, bring water, table vinegar, cloves, allspice, salt to a boil and cool. 1 kg of cranberries, 600 ml of water, 200 g of sugar, 150 ml of table vinegar, cloves, allspice, salt to taste. Lingonberries marinated with apples. Cut the apples into 4 parts, cut out the core, blanch for 2-3 minutes, mix with lingonberries, place in sterilized jars, pour marinade, cover with lids and pasteurize at a temperature of 75 ° C: half-liter jars - 15, liter - 20-25 minutes . Seal banks. For the marinade, bring water, table vinegar, sugar, salt, allspice, cloves, cinnamon to a boil and cool. 1 kg cranberries, 1 kg apples, 600 ml water, 100 ml table vinegar, 200 g sugar, allspice, cloves, cinnamon, salt to taste. Cowberry with horseradish. Marinated lingonberries (see recipe) mixed with grated horseradish. Use as a side dish for meat dishes. 350 g pickled cranberries, 125 g grated horseradish.
In folk medicine, the fruits and leaves of lingonberries are used. They have a diuretic, astringent, bactericidal, mild expectorant, analgesic effect, improve appetite, digestion, metabolism, kidney and liver function, lower blood sugar and cholesterol levels, have an anti-atherosclerotic effect, strengthen the walls of blood vessels. Infusion of lingonberry leaves. Infuse 10 g of leaves in 100 ml of boiling water for 2 hours, strain. Take 1-2 tablespoons 3-4 times a day before meals for diseases of the kidneys, liver, diarrhea, bedwetting, gout, rheumatism. Infusion of cranberries. Pour 200 g of fruits in a colander with boiling water, and then insist in 400 ml of chilled boiled water for 6 hours. Drink 100 ml 4 times a day before meals for constipation, diseases of the liver, kidneys, colitis, gastritis. A decoction of lingonberries. Boil 25 g of cranberries, 50 g of St. John's wort in 600 ml of water over low heat for 10 minutes, and then leave for 1 hour. Drink 200 ml 3 times a day with nocturnal urinary incontinence, starting from the second half of the day, drink the last portion before bedtime. A decoction of lingonberry leaves. Boil 20-30 g of leaves in 600 ml of water for 10 minutes, then leave for 1 hour and strain. Drink 200 ml 3 times a day before meals for hypertension, cystitis, kidney disease, liver, gastritis, colitis, colds, cough. A decoction of the whole plant. Boil 50 g of lingonberries collected during flowering in 400 ml of water for 20 minutes, then leave for 4-6 hours and strain. Drink 50 ml 3 times a day after meals for kidney disease, hypertension, acute respiratory diseases, gastritis, rheumatism, gout. Blueberry drink. Dilute 50 g of lingonberry juice with 150 ml of chilled boiled water, add sugar or honey to taste. Drink 100 ml 3-4 times a day after meals for general weakness, colds, constipation, headaches, flu, hypertension, general weakness. Contraindications have not been established. Cowberry leaves are harvested in spring (April - early May) and in autumn, after the berries ripen (September-October). Summer leaves turn brown when dried, lose their useful qualities. The leaves are carefully torn off, cut off or broken off, but so as not to pull out, not to damage the root system. It is possible to re-harvest lingonberry leaves in the same area only after 5-10 years. It is better to dry in dark, well-ventilated areas so that the green color is preserved. Store raw materials in cloth or paper bags. Dried leaves are leathery, elliptical, with curled edges, dark green above, lighter below, odorless, bitter astringent taste. Shelf life up to 2 years. The yield of cranberries reaches 200 kg per 1 ha. With improper collection, with a large number of green fruits, as well as mechanical devices that injure the plant, two-thirds of the berry crop is lost. Lingonberries can be grown in household plots, in vegetable gardens. Shrubs are planted for landscaping borders, paths, landscape gardening beds, etc. Authors: Alekseychik N.I., Vasanko V.A.
Common lingonberry, Vaccinium vitis-idaea L. Botanical description, distribution, chemical composition, features of use
Cowberry family - Vacciniaceae. Evergreen shrub 5-25 cm high. The leaves are alternate, short-petiolate, obtuse or slightly notched at the apex. Flowers on short stalks are collected in dense terminal drooping brushes. Corolla bell-shaped, white or pink, with four triangular teeth bent outwards; stamens 8 with woolly filaments. The fruit is a bright red or dark red berry. Blooms in May - June. The fruits ripen in August - September. It grows throughout the forest and tundra zones in dry and damp coniferous, mixed and deciduous forests, thickets of shrubs, sometimes in peat bogs, on char, alpine meadows, in mountain and flat tundra. Fruits contain up to 12% sugars (glucose, fructose, sucrose), up to 2-2,5% organic acids (citric, malic, benzoic, tartaric, oxalic, salicylic, alpha-ketoglutaric), pectin and tannins, anthocyanin pigments, glycosides , vaccinia and arbutin, 0,08-0,02% ascorbic acid, rutin, carotene, salts of potassium, calcium, phosphorus, magnesium, iron, manganese. In the leaves - 0,005-0,001% arbutin glycoside, 0,5-0,6 flavonoids, hydroquinone, tannins, organic acids (malic, citric, tartaric, ursolic, gallic and ellagic), vitamins (ascorbic acid, rutin, carotene); in seeds - up to 30% fatty quick-drying oil containing linoleic and linolenic acids. Blueberry berries are eaten fresh and processed. The presence of benzoic and salicylic acids with antiseptic properties makes it possible to keep them fresh for a long time. Confectionery products and drinks are prepared from them. Lingonberry juice, soaked and pickled lingonberries are used in the preparation of hot sauces, as well as a side dish for fried game, meat and fish dishes, and added to salads. Despite the low sweetness, lingonberries are widely recognized due to their high keeping quality, a peculiar slightly bitter aftertaste. Significant volumes of fruits are used for technical processing in the confectionery industry in the production of fillings for caramel, jams, mousses, as well as juices, extracts, syrups, fruit drinks. A coffee drink is made from dried and roasted fruits, and a substitute for tea is made from leaves. Dried berries are part of vitamin teas. In the North, a tonic drink is obtained from lingonberry leaves. Lingonberries are widely used in domestic and foreign medicine. The fruits are antiscorbutic, antiseptic and tonic. Lingonberry juice is used for beriberi C and A, to increase appetite, as an astringent, for mild forms of hypertension. An aqueous infusion of berries quenches thirst, so it is prescribed for feverish patients. In addition, the infusion of lingonberries has a mild laxative effect.
Herbal preparations from lingonberry leaves are used as a urinary, choleretic, antiseptic agent for diseases of the kidneys and bladder, for example, for pyelitis, cystitis, urolithiasis, gastroenteritis, and flatulence. Lingonberry leaves in the form of decoctions and tea are used for diseases associated with mineral metabolism disorders, in particular for gout, osteochondrosis, as well as for rheumatoid, infectious non-specific arthritis. Leaves in the form of infusions or decoctions can be used instead of bearberry leaves as a diuretic and disinfectant for urolithiasis, pyelitis and cystitis, for chronic articular rheumatism, gout, as an astringent. The antirheumatic and disinfectant effect of the leaves is due to the presence of arbutin glycoside in them, which is broken down in the body into sugar and hydroquinone, which has bactericidal properties and promotes the release of uric acid. Cakhetin substances contained in lingonberry leaves reduce the permeability and fragility of capillaries. The presence of tannins enhances the anti-inflammatory effect of lingonberry preparations. The leaves are suitable for tanning leather. Good honey plant, blooms for a long time, gives nectar. Its honey productivity is lower than that of blueberries, but blueberries are inferior to lingonberries in terms of frost resistance and at the time of flowering are often beaten by frosts. In Finland, the first successful experiments on the creation of a lingonberry culture were carried out. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Cowberry, Vaccinium vitis-idaea. Botanical description of the plant, area, methods of application, cultivation
The scientific name of the genus Vaccinium is taken from Classical Latin: in Pliny the Elder, the word vaccinium occurs as the name of a plant ("type of berry"; perhaps blueberry was meant; bacca - berry). Occasionally, a version is given that the name Vaccinium comes from the Latin word vacca - cow (vaccinus - cow) and is explained by the beneficial properties of berries, comparable to the benefits of a cow on the farm. The specific name vitis-idaea in translation actually means - "vine from Mount Ida" (Crete). The name vitis-idaea for lingonberries is first given by Dodoneus and Gesner. Evergreen shrub 10-20 cm high, in deep moss or in stumps shoots can reach 1 meter in length. Lingonberries are similar in appearance to bearberries. Rhizome creeping horizontal. The roots of lingonberries are densely braided with mycelium of the fungus. The filaments of the fungus absorb soil solutions with minerals and transfer them to the roots of lingonberries. The leaves are alternate, leathery, on short petioles, obovate or elliptical, with entire curved edges, shiny, 0,5-3 cm long, up to 1,5 cm wide, dark green above, light green below, dull, hibernating, have small dot dimples on the lower surface. In these dimples there is a club-shaped formation, in which the cells of the walls are filled with a mucous substance that can absorb water. The water wetting the upper surface of the leaf passes to the underside, fills the pits and is absorbed. Flowers on short pedicels bisexual regular, collected 10-20 in apical dense drooping inflorescences - brushes. Corolla 4-6,5 mm long, white or pale pink, cleft-petaled, bell-shaped, with four slightly deflected lobes. Calyx four-parted with short triangular reddish lobes. Stamens eight, with expanded hairy filaments. Pestle one, with a column slightly exceeding the rim. Lower tie. Lingonberry corollas droop during flowering, this protects the pollen from dampness. In the anthers, pollen is in the form of a dense mass, but gradually loosens and pours out in portions through holes located at the ends of the anthers. Blooms in late spring - early summer for about 15 days. The pollen is dark grey. The fruits are red multi-seeded spherical shiny berries up to 8 mm in diameter, bearing a dried calyx at the top, sweet and sour taste. Seeds are reddish-brown, slightly crescent-shaped. The fruits ripen in August-September, after the first frosts they become soft and watery (and not transportable), they can winter under snow until spring, but in spring the berries fall at the slightest touch. Settled by birds (ornithochory) - eating berries, birds carry undigested seeds to large spaces. Cowberry has a vast Holarctic range with a predominant distribution in the northern part of Eurasia. It is distributed almost throughout Europe, throughout Central Asia, in most of Kazakhstan and Transcaucasia. It grows in coniferous and mixed forests, in mountain and lowland tundra. It is most abundant in light coniferous pine and pine-spruce forests, where it often dominates in the grass-shrub layer of the undergrowth. Lingonberries feel good in forests with low crown density. On clear-cut areas, lingonberries are oppressed by light-loving competitors. In the south of Primorsky Krai, lingonberries are mainly confined to the mountain tundra belt. Cowberry yield in sparse lingonberry forests reaches 1000-3750 kg/ha. In closed forests, lingonberries form dense, but almost fruit-bearing thickets with a leaf yield of up to 600 kg/ha. Lingonberry berries are widely used in the food industry and households - for sugaring, preparing the filling of sweets, jam, marinade, extract, etc. In "Eugene Onegin" lingonberry water is mentioned - a soft drink made from water and lingonberries, which could be taken for a long time store in cold cellars. The modern name of this drink is fruit drink. Cowberry jam is a traditional treat in Sweden and other Scandinavian countries. Although real jam does not require cooking, inexpensive commercial brands are not only cooked, but also contain various additives like pectin and apples. The main active ingredients of lingonberry tissues are phenol glycosides; also contains tannins, mainly of the condensed group, flavonol glycoside hyperoside. The leaves contain gallic, ellagic, quinic, tartaric and ursolic acids. Berries contain sugars (up to 10%), organic acids (up to 2%), including citric, malic, benzoic, oxalic, acetic, glyoxylic, pyruvic, oxypyruvic, ketoglutaric, vaccinin glucoside (up to 0,1%), idein chloride, lycopene, zeaxanthin, etc. The seeds contain fatty oil (up to 30%), consisting of glycerides, mainly linoleic and linolenic acids. Cowberry leaves contain up to 9% arbutin (urinary tract antiseptic); in the treatment of disorders of the urinary system, an extract from dry leaves is used (but if the dosage is incorrect, such an extract can cause poisoning). Cowberry is one of the most consumed berry plants in the Nordic countries. It is used as a food plant and for medicinal purposes. Lingonberries are a good honey plant, bees visit flowers, collecting nectar and partly pollen. Cowberry berries, which stand out sharply with their red color against the background of green foliage, are eaten by wild animals and birds.
Common lingonberry, Vaccinium vitis idaea L. Botanical description, range and habitats, chemical composition, use in medicine and industry
A small shrub 20-25 cm high, lingonberry family (Vacciniaceae). The leaves are alternate, leathery, wintering, 5-27 mm long. The flowers are white with a pinkish tint, collected in apical racemes, with a slight pleasant smell. The fruit is a bright red, shiny, spherical, bitter-tasting berry, up to 8 mm in diameter. Leaves and berries are used in medicine. Leaves are harvested before flowering or in early spring, fruits - in August, September and October. Range and habitats. Distributed in forest and tundra zones throughout the northern hemisphere from Eurasia to North America. It grows in coniferous and mixed forests, on lawns. Light-loving plant. Chemical composition. Lingonberry leaves contain up to 9% of arbutin glycoside, vaccinin F-benzeneglucose), idein chloride CC-galactosidebenzene chloride); lycopene, hydroquinone, ursulic, tartaric, gallic, quinic and ellagic acids; tannin, hyperoside (hyperin). Cowberry berries contain a large amount of sugars (up to 10%), vitamin C - 15-30 mg%, carotene - 0,1%, as well as organic acids: citric, malic, oxalic, benzoic, acetic, glyoxylic, hafovine, oxypyruvic, L-ketoglutaric, etc. Up to 30% fatty oil containing linoleic and linolenic acids was found in the seeds. Application in medicine. Lingonberry leaves are used in the form of decoctions and tea for urolithiasis, gout and cystitis, as a diuretic and disinfectant. Cowberry leaf extract has stronger diuretic properties. Cowberry berries are used for arthritis of metabolic origin: rheumatoid, non-specific infectious. Treatment is more effective in the early stages of the process. Lingonberries are used fresh, half a cup or a glass of berries per day. Blueberry berries have bactericidal properties. Due to the content of benzoic acid, they can be stored without loss of activity. They are used for gastritis with low acidity in fresh, pickled and pickled form, as well as in the form of lingonberry water. Cowberry tea and lingonberry tincture are popularly used for salt deposition, gout, and arthritis. Other uses. Widely used in cooking. In warm and humid weather, lingonberry flowers secrete nectar. The average daily sugar productivity of 1 flower is 0,1 mg, 1 ha of continuous thickets is 20 kg. In Poland, out of 63-77 kg of nectar isolated from dry pine forests, lingonberries account for 10,8 kg, wet pine forests 2,3 kg. Nectar contains up to 50% sugar. Authors: Turova A.D., Sapozhnikova E.N.
Lingonberry, Vaccinium vitisidaea L. Description, habitats, nutritional value, use in cooking
Lingonberry is a perennial evergreen semi-shrub plant from the lingonberry family. The main rhizome spreads along the ground, and branched stems up to 20-30 cm high rise from it. The leaves are small, 1 cm long, 0,6 cm wide, elliptical, dense, hard-skinned, shiny, dark green in color with slightly curled edges. The flowers are pale pink, collected in small dense brushes of 10-20 pieces, have the shape of hanging bells. Blooms in the first half of summer. By the end of August, bright red sour and pleasant-tasting berries ripen. It grows among shrubs and along the edges of peat bogs, in the tundra. Harvest - up to 3 million tons per hectare. The fruits contain up to 8,7% carbohydrates (glucose, fructose, sucrose), up to 2,3% organic acids (benzoic, citric, malic, tartaric, acetic), vaccinin glycoside, vitamin C, provitamin A (carotene), vitamin P , pectin substances, as well as salts of potassium, calcium, magnesium, phosphorus, iron; there are tannins and phytoncides. All this makes lingonberries a valuable food product. Since time immemorial, lingonberries have been used as a thirst quencher, appetite stimulant, stimulating the acidity of gastric juice, and having a beneficial effect on gout, colds, rheumatism, and high blood pressure. Lingonberry leaves can be bought at a pharmacy, and recommendations for their use can be obtained from your doctor. At home, lingonberries can be prepared for the future: they are poured with water (soaked lingonberries), frozen (frozen) or covered with sugar (lingonberries in sugar). Due to the presence of benzoic acid, which has antiseptic properties, lingonberries are stored for a long time. Cowberries are used to prepare jams, juices, syrups, jelly, kvass, marshmallows, fillings for sweets and pies, honey and other drinks. Author: Koshcheev A.K.
Lingonberry ordinary. reference Information
A small evergreen shrub 5-25 cm high of the lingonberry family. Blooms in May - June. The fruits ripen in August - September. Bright red berries contain up to 12% sugars (glucose, fructose, sucrose), up to 2-2,5 - organic acids (citric, malic, benzoic, tartaric, oxalic, salicylic and ketoglutaric), pectin and tannins, anthocyanin pigments, glycosides vaccinin and arbutin, up to 20 mg% of vitamin C, carotene, manganese. The leaves contain 5-9% arbutin glycoside, 0,5-0,6% flavonoids, hydroquinone, tannins, organic acids (malic, citric, tartaric, ursolic, gallic and ellagic), ascorbic acid. The seeds contain up to 30% fatty, fast-drying oil containing linoleic and linolenic acids. Blueberry berries are eaten fresh and processed. The presence of benzoic and salicylic acids with their antiseptic properties makes it possible to keep them fresh for a long time. Confectionery products and drinks are prepared from them. Soaked and pickled lingonberries are eaten as a side dish for fried game, meat and fish dishes, and added to salads. Despite the small sweetness, lingonberries are widely recognized due to the strength of their berries, a peculiar, slightly bitter aftertaste. Most of all, lingonberries are used for technical processing - in the confectionery industry in the production of fillings for caramel, jams, mousses, as well as juices, extracts, syrups, fruit drinks. From dried and roasted fruits, you can make a coffee drink, from the leaves - a tea surrogate. Lingonberries are widely used in domestic and foreign medicine. Fruits - antiscorbutic, antiseptic and tonic. Lingonberry juice is used for beriberi, as an astringent, for mild forms of hypertension, to increase appetite. Dried berries are part of vitamin teas, leaves in the form of infusions or decoctions are used instead of bearberry leaves as a diuretic and disinfectant for nephrolithiasis, pyelitis and cystitis, for chronic articular rheumatism, gout, as an astringent. The antirheumatic and disinfectant effect of the leaves is due to the presence of arbutin glycoside in them, which is broken down in the body into sugar and hydroquinone, which has bactericidal properties and promotes the release of uric acid. In folk medicine, cowberry berries were used as a diuretic, for articular rheumatism, gout, gastritis with low acidity of gastric juice. Boiled lingonberries with honey were used for pulmonary tuberculosis and hemoptysis. A decoction of the whole plant was used as an antitussive, for heart diseases, hypertension, leucorrhea, uterine bleeding. Cowberry leaf in the form of an infusion in folk medicine in some countries was used for kidney and gallstone diseases, as a diuretic and diaphoretic, for rheumatism, gout, arthritis, diabetes, and liver diseases. In the North, a tonic drink is obtained from lingonberry leaves. Authors: Dudnichenko L.G., Krivenko V.V.
Cowberry, Vaccinium vitis-idaea. Botanical description of the plant, areas of growth and ecology, economic importance, applications
Family Heather, class Dicotyledonous, department Angiosperms. Cowberry is a small, up to 20 cm tall, evergreen shrub. This is a common plant of coniferous and mixed forests, but it can also settle on old peat bogs. Thin stems of lingonberries are densely covered with leaves, flowers, and by the end of August, with fashions. The leaves are medium-sized, elliptical, shiny, dark green, with curved edges. On the lower surface of the sheet are dotted pits. Blooms in May - June. The flowers of lingonberries are white with a pink tint, the petals are fused, the corolla is in the form of a four-notch goblet, the calyx is four-parted. The fruits are round, dense, red berries. In lingonberries, above-ground shoots are low. And in those bushes that have been growing for the fourth or fifth year, long underground shoots are growing in all directions; of them, new young bushes appear on the surface of the forest soil. In a forest clearing, a whole curtain of lingonberries can form, which is a single plant. Such a plant can exist up to 100 years, while individual above-ground shoots begin to die off after 15-20 years. White-pink, like marble, bluebells of lingonberry flowers, sitting tightly in a row on a slightly bent peduncle, bloom in spring one after another. The last to open are the buds at the very end of the peduncle. In this regard, the berries ripen first at the bottom, and then at the very tops of the inflorescences. Therefore, the berries should be collected carefully, without damaging the upper fruits, which will ripen for a long time. Cowberries in bloom are a beautiful sight: a white and pink lace of flowers stands out against a solid green carpet of leaves. Blueberry berries are tasty, nutritious, saturated with useful substances. Decoctions of lingonberry leaves also have medicinal properties. When picking berries, you need to carefully handle these small bushes, do not damage their stems and leaves, do not trample underground shoots. Authors: Kozlova T.A., Sivoglazov V.I.
Cowberry. Interesting plant facts
Lingonberries grow almost always next to blueberries, but prefer more lighted places. In Polissya of Ukraine, the fruits ripen at the end of August, to the north - in autumn. Cowberries in our forests are much larger than blueberries and other wild berries. Berries are spherical. At first they are greenish or whitish, maturing, they become bright red with tints. They resemble cranberries in taste and size, but with a bitter-sour taste. They contain sucrose, fructose and glucose, as well as citric, benzoic, malic and salicylic acids (about 25%), nitrogenous, pectin and tannins, vitamin C, provitamin A. Cowberry berries are harvested from mid-August until the first frost. Various tinctures, liqueurs, juices are prepared from them, pickled and fermented, especially in the northern regions. They keep the berries fresh or frozen. Kissels, compotes, decoctions and juices from blueberries have an excellent taste, especially if you do not spare sugar. Cowberries are fermented in a glass or enamel bowl. The berries are sorted, washed, allowed to drain and poured into a bowl, shaking to make them settle more densely, then poured with chilled boiled water or syrup (2 tablespoons of sugar per liter of water and 0,5 tablespoons of salt, bring to a boil and cool). To improve the taste of pickled lingonberries, allspice, cloves, cinnamon are put in the syrup, it is good to put a few antonovka apples. Banks are tightly closed and stored in a cool room. Lingonberry leaves, collected during flowering, are dried and made from them medicinal tea, which is used for gout, rheumatism. Dry the leaves in a dark room. Author: Reva M.L.
Cowberry. The value of the plant, the procurement of raw materials, the use in traditional medicine and cooking
At the edge of the stuffy forest, at the very foot of the resinous trunks, there is a dense thicket of lingonberries. Semi-shrub small, unbranched, but always looks neat. It is especially useful at the end of August, when the berries are reddened. The cranberries are ripe! What a joy it is to collect red berries in a basket. Quickly take lingonberries - a whisper from each bush, and in a pinch there are three and five berries. Nimble pickers set off along lingonberries with a scallop in the form of a scoop - they are the ones who comb the fruits from the bushes. True, unripe berries, the so-called white flank, also fall into the scoop, but, in essence, there is no trouble in that. The white flank is easy to sort at home, besides, it lends itself to ripening - it ripens under artificial conditions. It has been noticed that unripe lingonberries can be "forced" to turn red and become as tasty as ripe plucked lingonberries. To do this, the berries are placed next to apples or red tomatoes, which emit ethylene gas, which stimulates the redness of lingonberries. At the fruit bases, unripe lingonberries are processed in gas chambers, just as tomatoes are ripened. Berries are eaten fresh, soaked, in jelly and jam. And lingonberry juices, syrups, marshmallows and caramel fillings - our boron berry is good in all dishes! Lingonberries are rich in sugar, organic acids, among them - citric, malic, benzoic, as well as tannins and pectin. Vitamin C was also found in the berries, but lingonberries are relatively poor in them, yielding to such vitamin champions as wild strawberries, viburnum, mountain ash and rose hips. There is about the same amount of vitamin C in lingonberries as in cranberries, wild raspberries or blueberries. Moreover, the chemical composition of the berry varies depending on the place of growth. Cowberries are especially good, collected on old clearings, in pine forests, on soddy-podzolic soils, as well as in blueberry-horsetail forests. And stout in appearance and excellent in taste. Lingonberries, unlike other berries, can be stored for a long time without losing their healing and nutritional properties. It is worth soaking it in water, and it is already canned! This feature of lingonberries is due to benzoic acid, which prevents putrefactive processes in the product. Our boron berry contains both free and bound benzoic acid in the form of vaccinin glycoside. Only free benzoic acid has a beneficial effect on the high safety of berries from spoilage, and lingonberry juice from fermentation. Wet lingonberries simply; the berries are sorted out, removing unripe and crumpled ones, the stalks are torn off, then the selected product is washed in cold boiled water, thrown onto a sieve, and then tightly placed in a barrel or in jars, where the solution is poured. Prepare it in advance. To do this, for ten kilograms of lingonberries, take 4-5 liters of boiled and chilled water, in which a pound of sugar or honey is dissolved. If desired, cinnamon, cloves and chopped apples are added to lingonberries (Antonovka is better - it gives aroma and a special taste). The soaked berry stays in the room for two days, then it is taken out to the cellar or basement. Lingonberries will be ready for the table in about a month. How is lingonberry juice prepared? To do this, put two glasses of sorted, washed and mashed lingonberries in a liter of hot water, put the mixture on the fire, bring it to a boil, then remove it from the heat and filter. The broth is cooled, flavored with sugar and drunk as a soft drink. In the old days, such a fruit drink was called lingonberry water. Let us recall Pushkin's line from "Eugene Onegin": "I'm afraid lingonberry water would not do me any harm ..." But of course, there was no harm from a tasty drink, but there was a clear benefit. You can make lingonberry drink in a different way. Selected, washed and mashed lingonberries are covered with granulated sugar - for one and a half glasses of lingonberries, half a glass of sand. After 2-3 hours, a syrup is obtained in a jar, which is poured into a separate bowl, and the remaining pomace is put into a saucepan, poured with water (about a liter) and boiled for 5-7 minutes. The broth is removed from the fire, filtered, cooled. Before serving, the syrup obtained earlier and a little citric acid are added to the drink, to taste. This drink is pleasant and light. He was given a name - "lingonberry". Those who have tried lingonberry jam will remember this magnificent delicacy for a long time. They do it like this: for a kilogram of berries they take half a glass of water and 500 grams of sugar. Cook on slow fire. But lingonberries are not only sweets. They also make seasonings for salads, vinaigrettes, meat, fish, poultry and game in home cooking. The astringent-sour, somewhat bitter and rather sour taste of lingonberries gives these dishes a spicy, spicy hue. Not only berries are useful lingonberries. The leaves of this shrub have a high pharmaceutical value. In everyday life, it is called evergreen - it does not drop leaves in winter. In fact, the leaves of lingonberries fall off, only gradually and not all at once. Botanists describe such plants with a litter - winter green. They are usually endowed with rough, leathery leaves, glossy on the front side, as if carved from green morocco. For lingonberry leaves they go to the forest in autumn or spring, before the plant blooms. They pluck carefully so as not to break the plates and not to destroy the lingonberry itself. Dry in a dark room. During industrial harvesting, some of the bushes are cut off and the leaves are cut off at the hospital. In any case, twisted and red leaves - spoiled by a fungus - are not taken. A timely collected and dried leaf remains green, with brown dots below and net venation. Leaves plucked in summer turn black and do not have healing properties. What ailments are treated with lingonberry leaf? There are many such diseases, but mostly lingonberry infusions and decoctions are given as a diuretic and astringent. This herb is also treated with gall and kidney stones and gout. Traditional medicine finds lingonberry leaf the best remedy for rheumatism. It is useful to gargle with such a decoction for colds - it removes blockages. It has been proven that the main medicinal substance in lingonberry leaves is arbutin. In addition to arbutin, they also contain tannins (tanides), organic acids, vaccinin glycoside, sugars, carotene and volatile phytoncides. Cowberry seemed to be saturated with healing forest juices and healthy free air. The leaves brought from illuminated glades, clearings and burnt areas are especially healing. If you collect them along forest ridges, then it is better to pick them from bushes growing on the lower part of the slope. Sometimes lingonberry leaves are harvested for tanning leather, in this case the best collection is from a pine forest: there the soil is drier and the leaf is richer in tannins. For medicinal purposes, the dried leaf is stored in bottles with ground stoppers or in a canvas bag. Shelf life 3-4 years. As a medicine, berries are also applicable. Cowberry juice is drunk to relieve high blood pressure. Decoctions and tea from dried lingonberries help with colds, rheumatism and gout. You can also treat these ailments with fresh or soaked berries, eating up to three glasses of lingonberries a day. Cowberry water relieves thirst and improves the general condition for influenza and sore throat when the temperature is high. Cowberry is a long-liver of the forest. Her bushes are the same age as oak: they live up to a hundred, and according to some reports - up to three hundred years! So it is necessary to protect them and protect them from heavy hands. If possible, it would be nice to help forest berry growers: clear them of deadwood, cut down excess undergrowth, fertilize the soil, and in drought and pour water. Cowberry stems are erect, slightly branched. In green moss pine forests and on the outskirts of the swamp, they are larger than in clearings and burnt areas. In a birch forest, and in Siberia - in larch forests, this semi-shrub is also unsightly and the smaller, the branchier. In fact, where it is sunny, more than one lingonberry grows smaller, dwarfism is also observed in herbs - jaundice, Velcro, St. John's wort. It grows in clumps, sometimes very extensive, especially in medium-closed pine and larch forests. In swamps, lingonberries are easy to find only along the forested outskirts. Her sisters - blueberries and blueberries (included in the same botanical genus) require soils that are more moist and fertile, and therefore their meetings are not so frequent. The winter hardiness of lingonberry is exceptional, this plant survives well even in the tundra, where it spreads like carpets over large spaces, providing nutritious food for birds and animals. True, the tundra form of lingonberries (the one that is found on the loaches and in mountainous regions) is endowed with too small leaves and berries to be harvested for future use. In the forest zone, lingonberries bloom in early June. Her bell-shaped corollas are pale pink, fragrant, pretty in their own way. Flowers, up to eight in number, are collected in a one-sided drooping brush. Honey bees love to look into the blooming lingonberries. Bushes grow mainly in the flowering phase. When the fruits are tied, all the vitality of the bush will be used to form these wonderful wild berries. Author: Strizhev A.N.
Common lingonberry, Vaccinium vitis-idaea. Recipes for use in traditional medicine and cosmetology
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Attention! Before use, consult with a specialist!
Common lingonberry, Vaccinium vitis-idaea. Tips for growing, harvesting and storing
Common lingonberry (Vaccinium vitis-idaea) is a small shrub that grows in the northern regions of Eurasia, America and Canada. Its berries have a sweet and sour taste and can be eaten fresh, as well as used to make jams, jams, juices and compotes. Tips for growing, harvesting and storing lingonberries: Cultivation:
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