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CULTURAL AND WILD PLANTS
Common cranberry (marsh cranberry, crane). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Common cranberry (marsh cranberry, crane), Oxycoccus quadripetalus. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Cranberry (Oxycoccus) Family: Heathers (Ericaceae) Origin: Northern Hemisphere (northern regions of Eurasia, North America and Greenland) Area: Common cranberries grow in swamps, in the tundra, on rocky slopes in the mountains and in areas with permafrost. Distributed in the northern regions of Eurasia, North America and Greenland. Chemical composition: Common cranberry contains organic acids (including benzoic, citric, oxalic, malic), flavonoids (quercetin, myrcine, kaempferol) and anthocyanins, vitamin C, carotenoids, tannins, sugars and minerals. Economic value: Common cranberries are used in the food industry for the production of juices, jams, compotes and other confectionery products. In addition, it has medicinal properties and is used in medicine for the prevention and treatment of various diseases. Legends, myths, symbolism: In some cultures, cranberries are considered a symbol of wisdom, health and longevity. In Slavic mythology, cranberries are considered a symbol of female beauty and health, and also bring good luck and success in business. In Canada, the cranberry is the symbol of Canada and is considered the official berry of the province of Newfoundland and Labrador. It is also used in the logos and signs of Canada's national parks. In the legends and myths of the peoples of the north, such as the Chukchi, the indigenous peoples of Canada and the United States, the cranberry is considered a sacred plant that has magical properties. It was used in ceremonies and rituals to protect against evil spirits and diseases.
Common cranberry (marsh cranberry, crane), Oxycoccus quadripetalus. Description, illustrations of the plant Swamp cranberry, Oxycoccus quadripetalus Gilib. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Evergreen creeping shrub up to 75 cm high. The leaves are small, leathery, oblong, pointed at the top, shiny on top, dark green, glaucous below with a waxy coating. The flowers are drooping, pink-red, collected in an umbrella inflorescence. The fruit is a juicy spherical multi-seeded berry of dark red color. Blooms in May-July. Cranberries are found in the cold and temperate zones of the northern hemisphere, in peat bogs. Under natural conditions, it grows on relatively poor soils and uses a small amount of nutrients. Irrigation is necessary for the cultivation of swamp cranberries, especially during the period of rooting of cuttings. The plant begins to bear fruit in the second or third year after planting, but an economically valuable crop is obtained only in the fourth or fifth year. Cranberries are harvested by hand, usually after the first frost, when the greatest amount of valuable substances accumulate in the berries. The inhabitants of the North harvest cranberries in large quantities. It is frozen or filled with water in barrels. This is how its qualities are best preserved. In the spring, after the snow melts, you can pick the berries left on the bushes. They are sweeter, but less transportable than those harvested in autumn and cannot be stored for a long time. Sour juicy cranberries are highly valued. They contain a significant amount of organic acids, sugars, pectin and tannins. There is vitamin C in the berries; a relatively large amount of vitamin P, which strengthens the walls of blood vessels and is involved in metabolic processes along with vitamin C. There are very few other vitamins and minerals. Cranberry has been and remains a universal remedy. Cranberry juice and cranberry drinks increase appetite, quench thirst, enrich the body with vitamins. For therapeutic use, spring harvest berries are preferred, since they contain more organic acids and vitamins. Juice from such cranberries is prepared at home: frozen fruits are crushed in a wooden mortar, placed in a cone-shaped bag and hung up for the juice to drain slowly. The juice prepared in this way, a completely transparent liquid devoid of vegetable fibers, of light red color, very sour taste, can be stored for up to two years. Cranberry juice and fruit drink are used as an adjuvant in drug treatment. Most often they are used in the treatment of diseases of the kidneys, bladder and urinary tract to enhance the action of antibiotics and sulfa drugs. Cranberries exhibit volatile properties: its juice retards the growth and development of Staphylococcus aureus, anthrax and E. coli. Cranberry juice helps fight infection, promotes wound healing, and has an antipyretic effect. Due to the binding ability of pectin and tannins, cranberries help with poisoning. Cranberries have high taste qualities. Due to the content of citric and benzoic acids in it, it is perfectly preserved fresh, without being exposed to mold and fungi. Kissel, mousse, jelly, juice, syrup, jam, jam, pie filling are prepared from cranberries. In the confectionery industry, cranberries are used to make fillings for sweets and marshmallows. Cranberries in powdered sugar are a favorite and healthy treat for everyone. Berries are used for salting cabbage, making kvass. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Swamp cranberry. Description of the plant, area, cultivation, application
It grows everywhere in swampy, coniferous, mossy, peat bogs. Perennial, frost-resistant, moisture-loving, evergreen, creeping subshrub. Shoots are thin, up to 75 cm long, rising. The leaves are small, shiny, bright green above, grayish below with protruding veins, covered with a wax coating, do not fall off in the winter. Blooms in May. The flowers are dark pink, collected 1-4 at the ends of the branches. The berries ripen in September - October, round, juicy, red, sweet and sour, multi-seeded, 10-18 mm in size. Berries contain organic acids, glucose, fructose, vitamin C, K, nitrogenous, coloring, pectin and tannins, phytoncides, iron, manganese, iodine, silver, barium, lead, flavonoids, phenolic acids, triterpenoids. Cranberries are stored for months without losing their taste and biologically active substances. You can collect them in three terms: in September, November - with the onset of frost and early spring. Berries are used in food. Juices, syrups, fruit drinks, kvass, jam, jelly, jam, jam are prepared from them, and fillings for sweets and pies are made. Cranberries are eaten with sugar, candied in powdered sugar, put in cabbage with salting. Cranberry natural. Arrange the berries in sterilized jars, pour boiling water, cover with lids and pasteurize at a temperature of 9,0 ° C: half-liter jars - 10, liter - 15 minutes. Seal banks. Use for making jam, jelly, etc. 117 Cranberries with sugar. 1. Blanch cranberries for 3-4 minutes, then wipe through a sieve or colander. Mix mashed potatoes with sugar, heat to 90 °C, place in hot sterilized jars, cover with lids and pasteurize at 90 °C: half-liter jars - 20, liter - 25-30 minutes. Seal banks. 1 kg cranberries, 1 kg sugar. 2. Rub cranberries through a sieve or pass through a meat grinder with sugar. Pour the mass into jars, cover with plastic lids or parchment paper. Store in a cool place. 1 kg cranberries, 1 kg sugar. Cranberry juice. 1. Squeeze the juice from the berries, add sugar or syrup, arrange in jars and pasteurize at a temperature of 80 C: half-liter jars - 5-10, liter - 15-20 minutes. 1 liter of cranberry juice, 500 g of sugar. 2. Mash cranberries, keep in a room for 15 days. When the mass ferments, squeeze the juice, filter thoroughly, bring to a boil, then pour into sterilized jars and pasteurize at a temperature of 80 0: half-liter jars - 5-10, liter - 20 minutes. Store in a cold place. Cranberry syrup. Berries collected after frost should be kept in a warm oven or stove in a clay pot for 6 hours. Then recline on a sieve (do not squeeze the berries). Combine the juice with sugar syrup, boil over low heat for 3-5 minutes, removing the foam. Pour the cooled syrup into bottles or jars, cork. Store in a cool place. 1 liter of cranberry juice, 1 kg of sugar, 300 ml of water. Cranberries in own juice. Mix cranberries with juice, heat to a temperature of 95 ° C, place in sterilized jars and pasteurize: half-liter jars - 5, liter - 20 minutes. Seal banks. 700 g cranberries, 300 ml juice. Cranberry juice. Put the juice from the berries in the cold. Pour the pulp with boiling water, heat to a boil, strain, cool a little, pour in the juice, add honey, sugar, xylitol to taste. Cranberry compote. Arrange cranberries in sterilized jars, pour hot 50% sugar syrup and pasteurize at a temperature of 90 ° C: half-liter jars - 10, liter - 20 minutes. Seal banks. 1 kg cranberries, 500 g sugar, 500 ml water. Cranberry-potato drink. Cool cranberry juice or pulp decoction, add freshly squeezed potato juice and sugar. 1 liter of cranberry juice, 100 ml of potato juice, 400 g of sugar. Cranberry pasta. Pour the berries with water, cook over low heat until softened, grind thoroughly, mix with sugar and boil until the consistency of marshmallow. 1 kg cranberries, 1 kg sugar, 250 ml water. Cranberry mousse. Mash the cranberries, pour boiled water, squeeze the juice. Pour the pulp with water, boil for 5 minutes, then strain. Slowly pour semolina into the broth and, stirring constantly, bring to a boil. Pour in the chilled juice, beat until the mass doubles in size. Put in the cold. 200 g cranberries, 200 g sugar, 75 g semolina, 600 ml water. Cranberry jelly with kefir. Squeeze juice from cranberries. Pour the pulp with water, bring to a boil, strain. Add sugar to the broth, pour gelatin diluted in cold water, bring to a boil, cool slightly. Pour kefir and juice, mix and pour into cups. 100 g cranberries, 50 g sugar, 200 ml kefir, 5 g gelatin, 300 ml water. Cranberry jam. Blanch the berries for 3-4 minutes, drain in a colander. When the water drains, pour them with hot sugar syrup for 8-10 hours, then boil until tender. You can prepare 50% syrup from half the sugar, pour berries over it for 12 hours. Then add the second half of the sugar and cook until done. 1 kg cranberries, 1,5 kg sugar. Cranberry jam with apples. Blanched berries pour half the norm of sugar syrup for 10 hours, then add the remaining syrup and cook over low heat. 15 minutes before readiness, put peeled blanched apple slices. At the end of cooking, you can add vanillin, cinnamon, citric acid. 1 kg cranberries, 500 g apples, 750 g sugar, 750 ml water. Cranberry jam with walnuts. Boil the kernels of nuts for 30 minutes, then pour sugar syrup, put cranberries and cook over low heat until tender. 1 kg cranberries, 200 g nuts, 700 g sugar, 300 ml water. Cranberry jam with cranberries. Blanch cranberries for 2-3 minutes, add lingonberries, pour hot sugar syrup and cook until tender. Jam will be tastier if after blanching the cranberries are kept in sugar syrup for 10-12 hours, and then boiled with lingonberries until tender. 500 g cranberries, 500 g lingonberries, 1,5 kg sugar, 500 ml water. Cranberry soup. Mash the berries, add water, cover and leave for 15 minutes. Then strain, add sugar, slices of peeled apples to the broth, bring to a boil, pour in starch diluted with cold water, bring to a boil again and cool. Top with sour cream or cream before serving. 100 g cranberries, 500 ml water, 150 g apples, 5 g starch, 150 ml cream (or sour cream). Cranberries soaked. Pour cranberries into a barrel, glass or enamelware, pour chilled boiled water or broth, add Antonov apples, sugar, salt, pepper, cloves, bay leaf, keep in the room for 7 days until fermentation is over. Then cover and store in the cold. Use as a side dish for meat, fish dishes, for vinaigrettes, salads. 1 kg of cranberries, 50 g of sugar, 1 liter of water, 200 g of apples, spices to taste. Cranberries have been used in folk medicine since ancient times. According to the content of biologically active substances and mineral salts, cranberries are one of the most useful wild berries. Berries have an anti-inflammatory, antibacterial, tonic, wound healing effect, increase elasticity, strength of the walls of blood capillaries, improve appetite, digestibility of food, secretion of gastric juice and pancreatic juice, and intestinal activity. Berries are widely used for gastritis with low acidity of gastric juice, colitis, inflammation of the pancreas, obesity, when prescribing a salt-free diet. They enhance the effect of antibiotics and other drugs for cystitis, nephritis, gynecological inflammatory diseases, protect against the formation of kidney stones. Berries with leaves improve metabolism, reduce headaches, heartburn. Syrup, juice, fruit drink quench thirst, help lower the temperature, have a diuretic, bactericidal effect, improve sleep, the functions of the endocrine glands, reduce headaches, fatigue, give vigor, improve the general condition. Cranberry juice cleanses purulent wounds, ulcers, burns, and accelerates their healing. Cranberry ointment reduces pain, inflammation in skin diseases. Syrup, juice, cranberry juice, mixed with sugar or diluted with water, drink 50-100 ml before meals for gastritis, colitis, inflammation of the pancreas, hypertension, atherosclerosis, diseases of the kidneys, bladder, increased thirst, obesity. Cranberry juice with honey drink 50-100 ml for cough, sore throat, colds, acute respiratory diseases. Cranberry juice mixed with beetroot juice (1:1), drink 50 ml 3 times a day for gastritis, colitis with constipation, vascular spasms, hypertension, atherosclerosis, obesity. Infusion of berries and cranberry leaves. Infuse 10 g of berries and leaves in 200 ml of boiling water for 4 hours in a thermos, then strain. Drink 100 ml 3 times a day for hypertension, atherosclerosis, gastritis, colitis, metabolic disorders. Contraindications: acute inflammatory diseases of the stomach, intestines, liver, exacerbation of peptic ulcer of the stomach and duodenum. Berries can be harvested no earlier than September 5-10, ripe, firm. Unripe berries are stored poorly, lose organic acids, sugars and other useful substances. Berries collected in autumn are poured with cold water. When frost occurs, the water is drained, frozen and stored in barrels, boxes, baskets in the cold. Berries picked in late autumn are tastier, juicier, and sour when frost sets in. They are also stored frozen; when thawed, they quickly deteriorate. Berries collected in the spring from under the snow are not stored for long. It is necessary to take care of the plant, pick the berries only with your hands. Industrial devices - comb scoops - damage young shoots, which subsequently significantly reduces yields. Measures are being taken to cultivate cranberries. It is propagated by cuttings and seeds. The shelf life of berries is up to 9 months. Authors: Alekseychik N.I., Vasanko V.A.
Common cranberry (marsh cranberry), Oxycoccus quadripetalus L. Description, habitats, nutritional value, use in cooking
Cranberry is an evergreen creeping shrub from the lingonberry family, with thin filamentous shoots up to 75 cm long, barely noticeable on a green carpet. The leaves are small, leathery, oblong-ovate, dark green, shiny. The flowers are small, whitish-pink, drooping, with four petals. Fruits - spherical-oblong red berries with juicy pulp, ripen completely by mid-autumn. One harvester of a fishing artel collects up to 30 kg per day in a good year. Cranberries grow in moss and peat bogs. Cranberries contain many different trace elements, primarily such as copper, manganese, cobalt, molybdenum and iron; up to 4,7% sugars, up to 0,7% pectin, up to 3,5% organic acids (citric, benzoic, etc.), up to 30 mg% vitamin C and P-vitamin substances. Cranberries are used to make jam, juices, syrups, fruit drinks, kissels, jellies, wines, candy fillings, and food colorings. Cranberries are also used for salting cabbage. Cranberry improves the taste of food, promotes better digestion and assimilation, has many medicinal properties, so it is recommended to use it in dietary nutrition. In some areas, the yield reaches 500 kg per hectare. The most promising species for growing on plantations is the four-petalled cranberry. The protection of swamps and the proper collection of cranberries, regulated by local organizations, will help preserve this useful plant, and introducing it into the culture will provide an opportunity to increase productivity. Author: Koshcheev A.K.
Swamp cranberry (crane), Oxycoccus palustris. Botanical description of the plant, area, methods of application, cultivation
The taxon Oxycoccus, which unites different types of cranberries, is understood differently in various sources: both as an independent genus Klyukva (Oxycoccus) (in the Russian-language literature, this view is still widespread), and as a subgenus of the genus Vaccinium - Vaccinium subgen. Oxycoccus (Hill) A.Gray (1848), - and as a section of the same genus - Vaccinium sect. Oxycoccus (Hill) W. D. J. Koch (1837). The Latin name of the genus oxycoccos comes from the Greek. oxy ("sour") and coccos ("berry"), according to the taste of the fruit. The first European settlers in America called the cranberry "Cranberry" (literally "crane berry"), as the open flowers on the stems reminded them of the neck and head of a crane. In XNUMXth-century New England, cranberries were sometimes called "Bearberries" (literally, "bearberry") because people often saw bears eating them. According to legend, one autumn, when the cranes were about to fly to warmer climes, a young hunter made his way to the swamp and shot one bird. A crane took off, but could not fly far, and while flying, drops of blood fell on marsh mosses and lichens. Veles, the patron of animals and nature, took pity on the bird and turned it into a well crane. And the drops of blood became a berry, and they remained to grow in the swamps among moss and lichen. Cranberry is a creeping evergreen shrub with flexible filamentous creeping shoots 15 to 30 cm long, which can take root. Thanks to this method of vegetative propagation, cranberries occupy large areas. The root system is pivotal. A fungus lives on the roots of cranberries, the threads of which are tightly connected to the root cells and form mycorrhiza. The filaments of the fungus take nutrient solutions from the soil and transfer them to the roots (this phenomenon is called symbiosis). Without mycorrhiza (interaction with the fungus), cranberries slow down growth and often die. The leaves are alternate, 3 to 15 mm long, 1 to 6 mm wide, ovate or oblong with a short petiole. The leaf blades are dark green, ashy (white) below, do not fall off for the winter (evergreen). An interesting feature of cranberry leaves is the waxy layer on the underside of the leaves, which serves to protect the stomata from water. Like all land plants, cranberry stomata, through which gas exchange occurs, are located on the underside of the leaf, while floating aquatic plants (water lilies, Victoria regia) have stomata located on top. So that water during the spill of water in the swamps does not penetrate into the tissues of the leaves, they are covered from below with a thick wax layer. The flowers are light purple or pink, regular, stigma down (drooping), located on a long pedicel, which in marsh cranberries can be almost 5 cm long. Long pedicels allow pollinating insects to better notice flowers located close to the ground. Share four cups. Corolla deep-four-parted (but there are flowers with five petals); petals are bent back. There are eight stamens, they are arranged in two circles of four, the lower ovary consists of four sepals fused into one pistil. Blooms in May-June. The lifespan of one cranberry flower is 18 days. The fruit is a spherical, ellipsoidal or ovoid four-celled (according to the number of carpels) red berry. The size of a berry grown in a swamp reaches 16 mm. Cranberries are characterized by ornithochory - the fruits are eaten by birds, which carry its seeds over long distances. Birds not only spread the seeds, but after passing through their digestive tract, cranberry seeds germinate better. Every year, one plant produces several hundred berries. Fruiting cranberries occurs in the second year. Small-fruited cranberries (Oxycoccus microcarpus Vaccinium microcarpum), often growing together with common cranberries, have smaller berries, their shape is elliptical, elongated, so they are almost never harvested. The cranberry is a Holarctic species distributed in the northern hemisphere. Cranberry marsh (ordinary) grows in Eurasia and North America. A close species - small-fruited cranberry (Oxycoccus microcarpus Vaccinium microcarpum) grows in Europe and Asia, reaches Korea, grows in the Far East, is found in the mountains (Carpathians, Urals). The small-fruited cranberry suffers most from the destruction of habitats, the drainage of marshes, and the development of wetlands. In natural biocenoses, cranberries grow in swamps, in humid places, in coniferous forests with sphagnum cover. Cranberries often grow in sphagnum-sedge bogs fed by groundwater and upland bogs. Less commonly, cranberries grow on the swampy shores of lakes or oxbow lakes. The usual companions of cranberries are sphagnum moss, other green mosses, various types of sedge, podbel, dwarf birch. Cranberries are very photophilous, but not demanding on mineral nutrition. A close species - small-fruited cranberry (Oxycoccus microcarpus Vaccinium microcarpum) in some European countries is included in the national Red Books. Among several types of cranberries, the most commonly used are marsh cranberries (common) and large-fruited cranberries (Vaccinium macrocarpon Oxycoccus macrocarpos). The chemical composition of the berries of these two species is identical, the amounts of certain substances may vary slightly. Small differences in the amount of chemical constituents of cranberries can be observed in different varieties or places of growth. Fresh cranberries contain a lot of water, useful organic substances, vitamins, microelements. Energy value 46 kcal 192 kJ. Nutritional value per 100 g of product: water 87 g, proteins 0,39 g, fats 0,13 g (saturated 0,011 g, monounsaturated 0,018 g, polyunsaturated 0,055 g), carbohydrates 12,20 g (sugars 4,04 g, dietary fiber 4.6 g), retinol (vit. A) 3 mcg, β-carotene 36 mcg, thiamine (B1) 0,012 mg, riboflavin (B2) 0,020 mg, niacin (B3) 0,101 mg, pyridoxine (B6) 0.057 mg, folacin (B9) ) 1 mcg, ascorbic acid (vit. C) 13,3 mg, tocopherol (vit. E) 1.2 mg, vitamin K 5.1 mcg, calcium 8 mg, iron 0,25 mg, magnesium 6 mg, phosphorus 13 mg, potassium 85 mg, sodium 2 mg, zinc 0,1 mg, selenium 0,1 mcg, manganese 0,36 mg, copper 0,06 mg, lutein + zeaxanthin 91 mcg. From a practical point of view, sugars, organic acids, pectins and vitamins are of the greatest importance in cranberries. Of the acids in the berries, citric acid predominates, benzoic, quinic, ursolic, chlorogenic, malic, oleanolic, y-hydroxy-a-ketobutyric, and ketoglutaric are also present. In small quantities - oxalic and succinic acids. Of the sugars, glucose and fructose occupy the main place, much less than sucrose. Of the group of polysaccharides, pectins contained in a significant amount in cranberries are of the greatest practical importance. Cranberry fruits are rich in vitamin C, in this cranberry can be compared with orange, lemon, grapefruit, garden strawberries. Of the other vitamins, cranberries contain B1, B2, B5, B6, PP. Cranberries are a valuable source of vitamin K1 (phylloquinone), not inferior to cabbage and strawberries. Of the other substances in the composition of fruits, betaine and bioflavonoids are noted - anthocyanins, leukoanthocyanins, catechins, flavonols and phenolic acids, as well as macro- and microelements - a significant amount of potassium, less phosphorus and calcium. There is a relatively large amount of iron in it, there is also manganese, molybdenum, and copper. In addition to them, there is iodine, magnesium, barium, boron, cobalt, nickel, tin, lead, silver, titanium, chromium, zinc, aluminum, etc. Cranberry is a valuable food plant. Its berries are used to make fruit drinks, juices, kvass, extracts, jelly, they are good sources of vitamins. The leaves can be consumed as a tea. An important feature of cranberries is that their berries can be stored fresh until the next harvest in containers filled with water.
Cranberry. Application in cooking
Cranberry is a well-known plant from the family, which includes blueberries and lingonberries. Evergreen creeping semi-shrub with numerous persistent leathery leaves. It grows in peat bogs in central and northern Russia, in Siberia, in the Far East. The berries are bright red, sour in taste, tart. In the north, there are huge swamps overgrown with cranberries, where 1500-1700 kg of berries are harvested per hectare. Cranberries contain glucose and fructose, a lot of citric, quinic and benzoic acids, vitamin C, provitamin A, etc. Fresh berries have a strongly sour taste, which decreases after the first frost. Berries are picked, sorted and carefully placed in baskets, birch bark boxes. It is best to store berries at a temperature of about 0 ° C or frozen. Fresh berries are almost never eaten, most often they are processed into juices and syrups, extracts, liqueurs, tinctures, wines, jams, jellies, marmalades. In the northern regions, pickled cranberries are very popular. Peeled and washed berries are placed in jars, barrels. Then a solution is prepared: 10 liters of water, 100-150 g of salt, 400-500 g of sugar. The berries in the bowl should be completely covered with the solution. The filled jars are kept at room temperature for a week until the fermentation process is over, then they are tightly closed and transferred to a cold place. If there are a lot of berries, it is better to prepare juice or extract. The crushed berries are placed in wooden or glass dishes, kept for two weeks at a festering temperature so that the mass ferments. Then it is filtered and boiled. The cooled juice is bottled, tightly corked and stored in a cold room. often frozen out.To do this, the juice is poured into shallow flat vessels and put in frost.The water contained in the juice turns into ice and is easily separated during filtering. It is easy to prepare a mousse with a delicate and delicate aroma from fresh cranberries. Such mousse with fresh milk is very tasty. The most exquisite cocktails are prepared with cubes of frozen cranberry juice. Author: Reva M.L.
Common cranberry. reference Information
Creeping evergreen shrub from the lingonberry family with thin lignified stems 60-70 cm long. Blooms in May - June. The fruits are dark red sweet and sour berries, ripen in September - November. They are harvested in early spring or after the first frost. Berries contain 1,60% sugars, 2,4-organic acids (citric, quinic, benzoic, ursolic), 0,7% pentosans, up to 12 mg% vitamin C, iodine and other trace elements. Due to the large amount of benzoic acid, the berries may not spoil for a long time (they can be stored frozen for up to two years). Cranberries are widely used as a food product. Berries are eaten fresh, they are used to prepare fruit drinks, syrups, juices, extracts, jelly powder, kvass, marmalade, candy fillings, and candied. Cranberries are very popular in the preparation of sauerkraut "Provencal". Jam is also prepared from it, using tangerine, orange zest or apples as a fragrance. Cranberries are widely used as a remedy, it has an antipyretic effect, quenches thirst. The bactericidal effect of its berries on coccal forms of microorganisms was revealed. Cranberry soy is distinguished by its antiscorbutic effect. Mixed with potato juice and sugar, it is used as a dietary drink for gastritis with normal and low acidity in the compensation stage. Cranberry drink with potato juice is prepared as follows: 200 peeled potatoes are grated and squeezed, which is left for 1-2 hours to settle the starch. Then the juice is carefully drained and mixed with cranberry juice squeezed from 50 g of berries, or with a decoction obtained by boiling cranberry pomace, and 15 g of sugar are added. It is believed that cranberry juice prevents the formation of certain types of kidney stones and has a positive effect on glaucoma. A drink from berries enhances the effect of antibiotics in pyelonephritis. Clinical studies have shown that cranberry juice stimulates pancreatic function. Ursolic acid, which is present in cranberry production waste, has a hormone-like effect and has been proposed for the treatment of Addison's disease. In folk medicine, cranberry juice, as well as a mixture of berries with sugar, was recommended for hypertension; juice diluted with water was used as an antipyretic and thirst quencher in feverish conditions; with sore throat, rheumatism and cough, they used juice mixed with honey; with low acidity of gastric juice, metabolic disorders, anemia - berries and a decoction of the leaves; with shortness of breath - a decoction of the leaves. Externally, cranberries were used as an insecticidal agent against nits and head lice. In acute inflammatory processes in the gastrointestinal tract, gastric ulcer and gastritis with high acidity, cranberries are contraindicated. Authors: Dudnichenko L.G., Krivenko V.V.
Cranberry. The value of the plant, the procurement of raw materials, the use in traditional medicine and cooking
On the slope of September, at the time of the departure of the cranes, the green cushions of moss in the swamp suddenly brown, and in some places they look completely red. You will pass through such bumps, and you will see a red trail behind you. The cranberry is ripe, the flame-berry! The large beads of its fruit blushed, filled with juice, asking for a basket. Harvesting from the swamp beds, prepare for the future an incomparable berry. Skillful pickers of the "northern lemon" go for cranberries, equipped with "accordion" - a plywood shoulder box and a comb scoop on wheels. You pry a scattering of ruddy balls with such a scoop, and a pleasant burden has been added to a handful. Cranberries are harvested twice a year - in autumn and spring. The berry of the autumn harvest is tight, non-uniformly colored, but it is stored for a long time and is rich in vitamins. They take until the very cover snow, until swamps are swept. Spring, so-called snowy, cranberries look much better, berry to berry, and everyone is shiny from an excess of juice. It seems that just touch the pouring ball - and it will splash with purple juice. But the skin of the cranberry is strong and flexible. One thing is unimportant with spring cranberries - they are stored poorly, and they have lost vitamins over the winter. Everything else is with her - sour, cold, appetizing. With unlimited demand for swamp fire-berry, it is taken both in autumn and in spring. Shriveled, lightweight fruits, those that went unripe under the snow, have to be thrown away - there is no sense in them. And what are the benefits of ripe, full-fledged berries? Cranberry is truly a hoarder: in the conditions of an uncomfortable swamp life, it manages to accumulate the richest range of nutrients. Glucose, fructose are found in its fruits; organic acids - citric and benzoic, which have antiseptic properties. That is why cranberries do not grow moldy, do not deteriorate for months. Preserving it is a very simple matter. Berries collected in autumn are poured with water and stored until severe frosts. Then the water is drained, the cranberries are frozen, using the stock as needed. Many cranberry dishes are made. Kissels, jams, mousses, juices, fruit drinks - the marsh savage is good in all forms. Especially pleasant is cranberry juice - an old health drink. They do it like this: they knead the frozen cranberries, put them in a bag, put the bag in a saucepan, then add sugar there - at the rate of 200 grams per liter of juice. The pan is put on fire, bringing the mixture to a boil, after which the juice is bottled. Seal them when the juice has cooled. The pomace remaining in the bag is not thrown away. They are frozen again, crushed, covered with sugar, put in a saucepan on fire, then the juice is bottled. From time immemorial, a favorite dish among the people is cranberry jelly. It is prepared simply: the sorted, washed berry is kneaded (preferably with a wooden spoon or crush), the mass is diluted with cold water - a glass of water for 400 grams of cranberries, the juice is drained, and the pomace is poured with two glasses of hot water and boiled for 3-5 minutes. The broth is filtered, put in a saucepan on fire, put sugar, bring to a boil. After that, starch diluted in chilled water is poured into the broth. Kissel is stirred until it boils; and when it boils, it's ready. Now it remains to add the previously squeezed juice to it, stir again, and the dish turned out. How to soak cranberries? To do this, sorted and washed in cold water, the berries are poured into a clean, scalded tub, shake it so that the cranberries settle down more densely, then pour it with boiled chilled water. The water level is brought to the level of the berries. The tub is initially kept in a warm room, then lowered into the basement. Cranberries will be even tastier if you put a few Antonov apples in it. Some connoisseurs of forest gifts pour cranberries not with water, but with a weak solution prepared at the rate of: 2 tablespoons of sugar and half a teaspoon of salt per liter of water. The solution is stirred, brought to a boil, then cooled. Soaked cranberries refresh vinaigrettes and salads, as a side dish gives meat and fish dishes a pleasant aftertaste. Who, young and old, does not like to enjoy cranberries in sugar? And sour, and sweet, besides, each candy is both juicy and crumbly. To roll cranberries in sugar, you need to stock up on powdered sugar (it is taken as much by weight as berries), egg white or gelatin. Selected whole fruits are washed, dried thoroughly, then moistened with egg white or dissolved gelatin and poured onto a sieve. When the excess protein drains, take a handful of powdered sugar and mix cranberries with it. After that, the berries are poured into the remaining powder, and with which they are rolled until large sugar balls are obtained. Each ball is a candy, and what a cute one! Cranberries in sugar are stored for an exceptionally long time. Even just sprinkled with a double amount of granulated sugar, a flame-berry is stored for a long time. Cranberry is a marsh shrub with thin brownish stems and small evergreen leaves. The upper side of the leaves is green, the lower side is silvery, because it is covered with a wax coating. Cranberries bloom in June, when the swamps finally warm up. The flowers are drooping, pinkish-red, located at the ends of last year's branches. The flowers last for a long time - two weeks. Yes, and how less, when there are few pollinating insects in the swamp, and cranberries occupy vast spaces. For now, the flower will wait for its winged breeder, it will take time, and a lot of it. Pollinated plants set round fruit beads. Cranberry is a couch potato, its stems tighten the mossy tussocks with a net, rooting with filiform roots. Nutrients for these roots have to be obtained from poor marshy soils. And they get them with the help of the smallest mushrooms, which form branched mycorrhiza (mycelium) in the soil. Mycorrhiza threads are able to absorb the nutrient soil solution, which is then transferred to the roots, they, in turn, pump it into all parts of the plant. In fact, cranberries are extremely adapted to the harsh conditions of cold swamps. It is known that with all the abundance of water in the swamp, there is still a water starvation of plants, the so-called physiological drought. This is due to the fact that the roots of marsh plants, immersed in silt, filled with water, do not receive enough air for breathing. But the process of respiration is associated with the evaporation of water from the leaves. To reduce water loss, swamp dwellers have a number of adaptations. For example, cranberries are endowed with small leathery leaves covered with wax. Leathery, shiny, leaves are very stingy with evaporation, and a wax coating protects them from excessive air humidity, which is so characteristic of a swamp. Even the fact that cranberry leaves are sparsely located on the stems is not without reason: in summer, on open tussocks, one cannot hide from the annoying sun, and in order for the plant to be less oppressed, it “does not give in” to the onslaught of rays, giving them their dominion the smallest living surface. Other plants have their own adaptations for survival in the swamp. For example, plants immersing their roots in silt, devoid of external aeration, "found" to conduct air through the cavities in the stems and roots, bypassing the surrounding aquatic environment. Despite the huge natural thickets of cranberries, the collection of this berry is still clearly insufficient. The reason is the excessive dispersion of wild berries, their considerable remoteness from inhabited places. As a result, marsh cranberries are not fully utilized, and those that are used have relatively low productivity. Meanwhile, cranberry thickets, even with minimal care, significantly increase the yield of sour berries. This is how the idea of creating artificial cranberry plantations arose. Plots in the swamp "gardens" are cut up to 300 meters long and up to 50 meters wide. Each such bed is filled with water in the spring, simulating the best natural conditions. Flooding gives good results, but now there is experience of growing cranberries also on dry plantations. Breeders do not sleep either. - They walked hundreds of kilometers along the green cushions of moss, looking for large-fruited cranberries. And came across this more than once. So, in the Olonets swamps in Karelia, cranberries were found, each berry of which is the size of a good cherry (2 centimeters in diameter!). The yield of such cranberries is estimated at tens of tons per hectare. Siberian forms of large-fruited cranberries have also been discovered, and specialists in the cultivation of flame-berries are also beginning to master them. American breeding varieties of cranberries are also of interest. For example, the Centennial variety may well meet the standards for domestic berry products. These cranberries are large, tasty, and rich in nutrients. To make the work of pickers easier, engineers are thinking about building machines for combing cranberries. There are such machines abroad. Artificial plantations serve for many years. Cranberry picking is one of the most popular berry trades. Therefore, the protection of the natural thickets of this plant, the reasonable use of them is an urgent task. We must remember that cranberries are needed not only by people, but also by a large number of our "smaller brothers". Her berries feed hazel grouse, black grouse, partridge. In the cranberry swamps, migratory geese, cranes and herons reinforce their forces in spring. Yes, and four-legged it is necessary; bears that have grown thin over the winter feed on cranberries, white hare, marten and even squirrels come here to "have breakfast". Moreover, for animals, the marsh berry is not only food, but also a medicine: cranberries both nourish and heal. The healing power of this savage is also known to people. A mug of cranberry juice relieves fever in case of illness, eliminates fatigue, strengthens sleep, and frequent use of grandfather's drink generally increases the body's resistance to many diseases. The most valuable microelement iron, so necessary for a person, accumulates richly only in this berry. With a lack of iron, people become anemic. To whom a salt-free diet is prescribed, cranberries will replace salt. With cranberries, any meal is pleasant. Love and protect the miracle berry, do not let its generous plantations become scarce! Author: Strizhev A.N.
Common cranberry (marsh cranberry, crane), Oxycoccus quadripetalus. Recipes for use in traditional medicine and cosmetology
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Common cranberry (marsh cranberry, crane), Oxycoccus quadripetalus. Tips for growing, harvesting and storing
The common cranberry (Oxycoccus quadripetalus) is a small evergreen plant native to the northern regions of Europe, Asia and North America. It is also known as swamp cranberry or crane. Tips for growing, harvesting and storing common cranberries: Cultivation:
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Storage:
Cranberries are high in vitamin C, so eating them can help boost your immune system.
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