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CULTURAL AND WILD PLANTS
Kostyanika (stony bone, stony raspberry). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Bone (stone bone, rock raspberry), Rubus saxatilis. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Bone (Rubus) Family: Pink (Rosaceae) Origin: The plant is common in Europe, Asia and North America. Area: Bone stony grows in mountain forests and rocky areas, on the edges of forests and along roadsides. Chemical composition: Bone contains vitamins (C, K, P), trace elements, phenolic compounds, as well as xylose, arachidic acid, flavonoids, coumarins, albumins. Economic value: Bone stony is used as a medicinal and ornamental plant. Its berries are rich in vitamins and minerals, they are used to make jams, preserves and syrups. Its leaves and roots have antiseptic and antibacterial properties and are used to treat wounds, burns, and other skin conditions. In addition, stone stony is popular in landscape design due to its decorative effect and low maintenance requirements. Legends, myths, symbolism: In many cultures, the stone tree is associated with fertility and vitality, as this plant bears abundant fruit and gives a lot of strength to the human body. In addition, the stone fruit is considered a symbol of love and tenderness, perhaps because of the bright red berries that resemble hearts.
Bone (stone bone, rock raspberry), Rubus saxatilis. Description, illustrations of the plant Bone stone, Rubus saxatilis. Description of the plant, area, cultivation, application
It grows everywhere on moderately moist mossy soils, among shrubs, in deciduous, coniferous, mixed forests, forms thickets in open forest glades. Perennial herbaceous plant 10-30 cm high. Erect flower-bearing stems and creeping shoots covered with hairs and spines depart from the rhizomes. The leaves are long-petiolate, covered with stiff hairs, roll up into tubules in dry weather, straighten out in the rain. Blooms in May - June. The flowers are white, at the top of the stems are collected 3-10 in corymbose inflorescences. Fruits - a large, combined drupe, consisting of 2-6 juicy fruitlets, with a large stone, bright red, pleasant sour taste. The fruits contain tannins, pectin, vitamin C, sugar, organic acids, leaves - vitamin C, grass - alkaloids, tannins, flavonoids, rutin.
Bone berries are used in nutrition. They make jam, jelly, kissels, syrups, prepare juice, lemonade, fruit drink, kvass. Dried, ground seeds are used to make delicious seasonings for meat and fish dishes. Bone juice. 1. Sort the berries, rinse with cold water, grind, put in a glass or enamel bowl and put in a cold place for two days, then drain the juice (do not squeeze the berries), strain, pour into a glass dish, cork. Store in a cold place. Use for making jelly, compotes, mousse, jelly, kvass, syrup. 2. Rinse the berries with stalks with cold water, put them in a colander. When the water drains, pour boiling water over them, let cool, then rub through a sieve, squeeze the juice, add sugar, stir, bring to a boil, pour into sterilized jars, bottles and cork. Store in a cool place. 1 kg of bone berries, 500 g of sugar, 1 liter of water. Bone jelly. Pour the berries with cold water, cook over low heat until they burst, strain. Put sugar in the juice and boil it to the consistency of jelly. Pour hot into sterilized jars and seal. 200 ml of stone fruit juice, 300 g of sugar. Kissel from bone. Bone berries rub with a wooden pestle, pour water, boil for 5 minutes, then rub through a colander or sieve. Put sugar into the broth, stir, bring to a boil, pour in the starch diluted in cold water. 200 g stone fruits, 100 g sugar, 400 ml water, 20 g starch. Bone with sugar or honey. Sprinkle the berries of the stone fruit with sugar or mix with honey, soak for 5-10 minutes. 200 g of stone fruit, 50 g of sugar or 30 g of honey. Bone compote with apples. Cut the apples into slices, add to the bone, pour sugar syrup, bring to a boil, let stand for 3-4 hours, then bring to a boil again, pour into prepared jars and pasteurize: half-liter jars - 10-15, liter - 20 minutes. 1 kg stone fruits, 1 kg apples, 650 g sugar, 300 ml water. Bone jam. Pour the berries with sugar for 4-6 hours, then cook, stirring constantly, until tender. 1 kg of bones, 1 kg of sugar. Bone jam. Berries pour water, bring to a boil, rub through a sieve, add sugar and cook over low heat until the consistency of jam. 1 kg stone fruit, 200 ml water, 1 kg sugar. For the winter, cover the berries with sugar, store in a cool place. In folk medicine, berries, herbs, rhizomes are used. They increase appetite, improve digestion, have anti-inflammatory, antihelminthic, antiscorbutic effects. Grass with rhizomes destroys dandruff on the head, promotes hair growth. Bone infusion. Infuse 20 g of flowers and leaves of stone fruit in 200 ml of boiling water for 4 hours. Drink 50 ml 3-4 times a day for gastritis, colitis, bronchitis, hemorrhoids. Bone decoction. Boil 10 g of herbs in 200 ml of water for 10 minutes, leave for 2 hours, then strain. Drink 50 ml 4 times a day before meals for gastritis, colitis, cholecystitis. Bone decoction. Boil 50 g of grass in 2 liters of boiling water for 20 minutes, leave for 1 hour. Wash your hair for dandruff, hair loss. Drink the juice from the berries of the stone fruit 25 ml 3-4 times a day before meals for gastritis, colitis, colds, bronchitis. Contraindications have not been established. Grass is harvested during flowering, roots - in the fall. The grass is dried in the shade, in a well-ventilated area. The roots are dried in ovens, ovens. Shelf life of grass - 1 year, roots - 2 years. Authors: Alekseychik N.I., Vasanko V.A.
Bone stone, Rubus saxatilis L. Description, habitats, nutritional value, use in cooking
Kostyanik is a perennial herbaceous plant from the Rosaceae family with long shoots up to 1,5 m long, spreading along the ground, rooting by autumn. The leaves are trifoliate, rough, with hard hairs, on long petioles. Stipules free, ovate-lanceolate. The stem is straight, up to 25 cm high, with stiff hairs. The flowers are white, collected at the top of the stem in 3-10 corymbose inflorescences. The fruit consists of 5-6 relatively large, bright red drupes, weakly interconnected. The stone is large, slightly wrinkled. Blossoms bloom in May-July. The fruits ripen in August-September. The pulp is sour in taste, becomes sweeter as it ripens. Grows in deciduous and coniferous forests, forest clearings and woodlands. Seasoned travelers use the stone as a natural barometer: its leaves roll up into a tube in dry weather and straighten out in the rain. The chemical composition is not well understood. The berries contain up to 1,1% flavonoids, up to 44 mg% vitamin C, pectins and phytoncides. The fruits are usually consumed fresh. Less commonly, jelly, compotes, syrups, kvass, mousses, seasonings are prepared from them, eaten with milk and sugar. To preserve the berries are covered with sugar or dried in the shade. Author: Koshcheev A.K.
Bone (stone bone, rock raspberry), Rubus saxatilis. Botanical description of the plant, area, methods of application, cultivation
The Latin name of the genus Rubus comes from "ruber" (red) and is associated with the color of raspberries. As for the Russian name, inside each bone fruit, unlike its closest relatives - raspberries, blackberries and others, there is a large bone. Perennial herbaceous plant up to 30 cm high with long shoots up to 1,5 m long, spreading along the ground, rooting by autumn. The stem is straight with hard fibers. The leaves are trifoliate, rough, with hard hairs, on long petioles. Stipules free, ovate-lanceolate. The flowers are white, small, bisexual, collected at the top of the stem 3-10 in corymbose or umbellate inflorescences. Blooms in May-June. The fruit is a relatively large combined drupe of bright red or orange-red color, usually consists of four fruitlets, each with a large stone inside. The berries are juicy, sour, reminiscent of pomegranate taste. The fruits ripen in July-August. It is found in many regions of the European part (except for the extreme south), in Siberia and the Far East. Grows in moist forests, mostly coniferous. Bone fruits contain carbohydrates, organic acids, pectin and tannins, up to 44 mg% of vitamin C, more than 1000 mg% of flavonoids, tocopherol, phytoncides. In the aerial part - alkaloids, flavonoids, tannins, rutin, ascorbic acid. Berries are eaten fresh with sugar or cream, with milk and honey, used as a sauce and dry seasoning, stone fruit water and coffee drink. Infusion of berries of bone marrow with honey in some places of Siberia is called "bone water". Vinegar and wine, tea are made from the bone marrow, it is dried. You can make kvass and fruit drinks, kissels and compotes, jams and jelly, syrups and juices, mousses and seasonings from bone berries. For long-term storage, the berries are covered with sugar or poured with water and stored in a cold place (refrigerator, cellar, glacier). The use of bone berries is highly desirable and useful for anemia and colds. It is believed that the bone berry is able to accelerate the detoxification of the body - it accelerates the removal of various end products of metabolic metabolism. In folk medicine, a decoction of leaves and stems is used for diseases of the gastrointestinal tract, tumors, gout, inflammation of the joints and as an antiscorbutic agent. In Siberia, leaf infusions are used as an analgesic for heart, migraine, dandruff, to strengthen hair and as a sedative. Bone men wash their hair with an infusion of herbs to get rid of dandruff. Bone berries, fresh and in the form of infusion, have a beneficial effect on metabolism, strengthen the walls of blood vessels, reduce cholesterol in the blood and are useful for anemia. A poultice made from the leaves of the stone fruit is used as an analgesic for gout and rheumatism. In Tibetan medicine, bone marrow has long and firmly held its rightful place. Dried leaves and stalks of the stone fruit are part of many medicinal herbal preparations, which, in particular, improve eyesight. In the old days in Tibet, inflammation and eye diseases were treated by applying fresh leaves of the stone tree to the inflamed eyelids. This Eastern experience has been mastered by Western medicine, and now you can find various preparations on sale, including extracts from the bone. Only the above-ground part is harvested from the stone fruit: leaves - during flowering, berries - in the period of full ripening. Dry under sheds or in dryers at a temperature of 40-50 ° C.
Bone is stony. Useful information
Perennial plant 15-30 cm high, rose family. Blooms in May - June. The fruits are polydrupes, consisting of bright red, rather large, juicy fruitlets, ripening in July - August, the stone is large, wrinkled. The fruits contain carbohydrates, organic acids, pectin and tannins, vitamins C (up to 45 mg%) and E. The aerial part contains alkaloids, flavonoids, tannins, vitamins C, P. Fruits of a pleasant sour taste are eaten fresh and dried, very good fruit drinks, kvass, juice, jelly, jam, syrup, jelly are prepared from them. In the experiment, it was found that the juice of the stone stony has a protistocidal effect (i.e., the effect on protozoa). In the folk medicine of Siberia, the plant was used as an analgesic heart remedy, for migraine, kidney stones, bronchitis, hemorrhoids, dandruff, to strengthen hair, and gout. Authors: Dudnichenko L.G., Krivenko V.V.
Stone berry. reference Information
If you want to find a bone - go to the aspen forest. It also grows in other forests, but in aspen forests there is a real bone kingdom. Bone leaves are collected like an accordion. Long, long "whiskers" are scattered on the sides, like those of strawberries. With the help of the "whiskers" the skeleton quickly moves to new places. Kostyanika is "rocky raspberry". So it was called by botanists for the fact that it quickly settles in stony placers. It is popularly called kostyanika for the large bones in the berries. Because of the seeds, eating berries is inconvenient. But for birds, these bones replace the pebbles that they swallow, so that they, like millstones, grind food in the stomach. Bone berries, although small, grow several at a time. People also collect bones. Bone is a medicinal plant. And the most interesting: jelly is cooked from it without starch. It hardens by itself, it turns out a good transparent jelly. Author: Smirnov A.
Stone berry. The value of the plant, the procurement of raw materials, the use in traditional medicine and cooking
Shady forest, with its coolness and aromas, who doesn’t like it in July! You will enter this kingdom of birches, oaks, maples, aspens - and you become as if enchanted. Forest diva at every turn! Judge for yourself, went for mushrooms, and scored berries - large, red, with seeds inside. Boneberry, like mushrooms, is a child of the shade, grows under the canopy of broad-leaved trees. Therefore, it is not surprising for a mushroom picker to become a berry picker - what more was found, so he stocked up. And there is a dense thickets of stone groves - up to 20 or more bushes per square meter. There were cases when up to 68 bushes were found on such an area. Isn't this Berendey's berry? Generous fabulous. A small wild garden bed will give a kilogram of berries. They taste with a pleasant, refreshing sourness, like a pomegranate. And in each berry is hidden a large bone. When ground, the seeds are also edible - they are used as a seasoning for second courses (the same is done with pomegranate seeds). The fruit of the stone fruit consists of several flattened berries-stones, usually there are no more than six of them. These drupes barely touch one another, and when you pick a pinch of berries, they roll like peas in the palm of your hand, each separately. Kostyanik is a perennial herb from the rose family. Fruiting stems are low, straight, covered with scaly leaves from below, and from about half of the stem - real, trifoliate, on long petioles. These leaves are green and hairy on both sides. The stems end with an apical white inflorescence in the form of a brush or an umbrella, which then gives prefabricated drupes. Barren shoots are annual, thin, prostrate, they grow quickly, reaching a decent length. These shoots branch in autumn and often take root at the top. Bone tree blooms at the very beginning of June, the flowers are bisexual, small, bees like to look into them. The berries ripen in mid-summer. Collect them carefully and only in solid containers. In all sorts of packages, bags and bags, the tender berry becomes limp, deteriorates. Gathering a bony fruit is quick and fun, you take not one fruit from a bush, but a full pinch. “The mature bone berry blushes in bunches,” S. T. Aksakov once remarked in Notes of a Rifle Hunter. Indeed, the bones are heapy, just don't be lazy to look. Bone will be found not only in shady forests, but also on rocky slopes, and in the mountains - on the cliffs. In the Arctic, it comes across in swamps. And although the stone fruit is inferior in taste to some berries - because of this it is neglected in some places - it still has zealots. Bone is not harvested either in places where other wild berries abound, for example, in the forest gardens of the Caucasus, or out of ignorance. But whoever bowed to this grass and picked up at least once a basket of soft ruby berries will undoubtedly appreciate the stone, become addicted to hunting for the northern pomegranate. Kvass, fruit drink, syrup, jelly and, of course, excellent jam are prepared from the berries of the wild forest. You can dry the berries for future use, and sugar them fresh, because sugar perfectly preserves sour fruits. A freshly plucked bone berry is pleasant to eat and just like that, from a bush. For lovers of blanks, there are simple recipes for processing bone berries. Anyone who wishes to have the juice of this berry should clean the collected bone from weed impurities, rinse in cold water, then grind in a bowl. Put in glass jars, leave the crushed berry for two days. After this time, the bone juice is filtered without squeezing the berries, bottled and stored like ordinary berry juice. Very tasty bone jelly. To prepare it, the berries are sorted out, washed, poured with water, then put on fire and boiled until they burst. The juice is decanted, flavored with granulated sugar (in equal weight ratios), then it is boiled until tender. Compote and bone berry jam are prepared in the same way as it is made from lingonberries or blueberries. In the old days, bone jam was at a premium. Bone berries, due to saturation with vitamins, organic acids, minerals and other substances, have healing properties. Traditional medicine used them for anemia, colds and inflammation of the joints. Northern pomegranate is also useful for children who love sour fruits. In summer, not a single berry trip with schoolchildren should be complete without getting to know the bone. Moreover, it is not at all difficult to find it - it grows not only in the forest, but also in bushes, and along the slopes of ravines, where it is usually carried by birds. It is interesting that the birds, pecking this berry, digest one pulp of the fruit without breaking the bones. And the bone of the plant is large, because of it the name was given - the stone bone. They also called it stone raspberry, stone; tasty, but firm. In scientific use, the common stone stone received the specific litter "stony" so as not to be mixed with other stone bones. After the stony, the most famous type of bone berry is the arctic berry, or, in other words, the princess, raspberry, mamura. The princess "enters" far to the north, up to the tundra zone, settling in swamps, damp meadows and light forests. Its berries are dark red, fragrant, tasty. The fruitlets are interconnected and do not easily separate. Inside each fruit is a smooth bone. The stems of the arctic bramble are creeping, from 5 to 20 centimeters high, equipped with a small number of compound leaves. Mamura fruits are good for jams and liqueurs. For its excellent taste and aroma, it fell into the category of promising berry plants introduced into the culture. Such attempts have already been made by breeders, and it is to be hoped that plantations of arctic stone berries will soon appear under regulated swamp conditions. Pechora, Dvina, Upper Volga - this is where the fields of fruit-bearing mamura should be spread. By the way, in those places grows a variety of arctic bony trees, devoid of creeping shoots. Its flowers are large, the fruits are well developed. It is believed that this hybrid form originated from the crossing of the arctic and stony bone. It is very similar to mamura star-shaped drupe, with large purple petals (in mamura they are dark pink, in stony drupe they are white). It grows in the tundra on hills and slopes. In Siberia and the Far East, one more species of this berry plant comes across - hop-leaved stone fruit. It settles in sphagnum swamps, in coniferous forests and among shrubs. The flowers of the hop-leaved drupe are also apical, mostly solitary, drooping. The leaves are triangular, like those of hops: hence the specific name. Even by fruits, it is easy to distinguish this stone from its closest relatives - not a smooth, but a reticulate-wrinkled bone is hidden inside the fruit. By the way, the northern pomegranate can be quite planted in shady corners of the garden and in oak forests, where forest herbs coexist well - lily of the valley, minik, crow's eye, two-leafed lyubka, hoof, sour and wintergreen. They all love diffused light. Bone plant spreads rapidly vegetatively, with the help of mustache shoots. They grow exceptionally fast. Kostyanik is a living barometer. In dry weather, its leaves roll up into a tube. By the change of weather, before the rain, they begin to straighten out, smoothing their fluffy plates. Check out this humble berryberry feature. Author: Strizhev A.N.
Bone (stone bone, rock raspberry), Rubus saxatilis. Recipes for use in traditional medicine and cosmetology
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Bone (stone bone, rock raspberry), Rubus saxatilis. Tips for growing, harvesting and storing
Stony stoneberry, also known as rocky raspberry, is a perennial plant native to the northern regions of Eurasia. Tips for growing, harvesting and storing stone stony: Cultivation:
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