|
Arabic
Bengali
Chinese
English
French
German
Hebrew
Hindi
Italian
Japanese
Korean
Malay
Polish
Portuguese
Spanish
Turkish
Ukrainian
Vietnamese|
CULTURAL AND WILD PLANTS
Mountain ash. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Rowan ordinary, Sorbus aucuparia. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Rowan (Sorbus) Family: Pink (Rosaceae) Origin: Europe, Asia, North America Area: The mountain ash is distributed throughout Europe, Asia and North America, found on various types of soil and in various climatic conditions. Chemical composition: Rowan ordinary contains vitamin C, carotenoids, flavonoids, ascorbic acid, sugars, organic acids, tannins and other useful substances. Economic value: Mountain ash is used to make compotes, jams, juices, tinctures and other drinks. Also, mountain ash is a valuable food and medicinal plant, its fruits have a tonic, anti-inflammatory, choleretic, diuretic, laxative, antibacterial, antifungal, antiviral, antitoxic effects, and also enhance immunity. Rowan wood is used for the manufacture of handles, small items and wooden hairpins. Legends, myths, symbolism: In Slavic mythology, the mountain ash was a sacred tree, symbolizing life and health. She was considered the guardian of the house, protecting its inhabitants from evil spirits and damage. In Russian villages, rowan branches were fastened over the doors of houses to scare away evil spirits and protect the hearth. Rowan was also considered a symbol of fertility and abundance. Its berries were used to make tinctures, jams and other delicacies. Legends say that if a rowan tree grows in front of a house, then the inhabitants of this house will always live in abundance. Rowan also occupied an important place in ritual culture. In some rituals, its branches were used for purification and ritual burning to get rid of evil forces and corruption.
Rowan ordinary, Sorbus aucuparia. Description, illustrations of the plant Rowan. Legends, myths, history
In one of the old English legends there is a story about how a certain young hero, who went on a long voyage, could not return to his native castle for a long time, captured by a sorceress, because she every time creates storms on the path of his ship with evil witchcraft. And only then does the young man manage to break through the magical obstacles and free the castle, when a wise man tells him to change the keel of the ship from oak to rowan. For evil sorcery dissipates where the wood of this tree, beloved by many peoples, appears. According to another legend, a wife turned into a mountain ash, at whose feet her beloved husband died. Evil people wanted to separate them, but they could not achieve this either with the help of gold, or with the help of power and weapons, or even with the help of death. Their life was beautiful, and their death became beautiful. Having kissed her husband for the last time, the faithful wife called on the Lord to protect her from the power of the murderers, and at the same moment became a mountain ash on his grave. Its fruits turned red like blood spilled in the name of love. The Slavs know their legend about mountain ash. Once the daughter of a rich merchant fell in love with a simple guy, but her father did not want to hear about such a poor groom. To save the family from shame, he decided to resort to the help of a sorcerer. His daughter accidentally found out about this, and the girl decided to run away from her home. On a dark and rainy night, she hurried to the river bank to the meeting place with her beloved. At the same hour the sorcerer also left the house. But the guy noticed the sorcerer. In order to take the danger away from the girl, the brave young man threw himself into the water. The sorcerer waited until he crossed the river and waved his magic staff when the young man was already getting out onto the shore. Then lightning flashed, thunder struck, and the guy turned into an oak tree. All this happened in front of the girl, who, because of the rain, was a little late for the meeting place. And the girl, too, remained standing on the shore. Her slender figure became the trunk of a mountain ash, and her arms-branches stretched out towards her beloved. In the spring she puts on a white outfit, and in the fall she drops red tears into the water, grieving that "the river is wide, you can’t step over it, the river is deep, and you won’t drown." So there are two lonely trees that love each other on different banks. And "it is impossible for a mountain ash to get over to an oak, it is clear that an orphan can swing alone for centuries." There is an Irish legend about Phraorte, in which the magical rowan berries guarded by the dragon could replace nine meals, and, in addition, were an excellent remedy for healing the wounded and adding an extra year to a person’s life. If we turn to the legend of Diarmoid and Grain, then it is said that rowan berries, like apples and nuts, were considered the food of the gods. In the legend about the goddess Freya (the goddess of love and beauty among the inhabitants of Asgard), it is said that she wore a necklace of rowan fruits, which protected her from various evil eyes and damage. The northerners lined their dwellings and temples with mountain ash, thus protecting the buildings from lightning strikes. And almost everywhere the tree itself was dedicated to the local god of thunder. Among the Slavs, it was the tree of Perun, the Scandinavian Thor also did not shun the mountain ash. For the same Scandinavians, rowan protected not only from lightning, but also from hostile magic. The Karelian Finnish deity Tara, the same thunderer as Thor consonant with him, also received a mountain ash as a dedication. Among the Celts, mountain ash was considered an analogue of Greek ambrosia. Her red berries, guarded by a green dragon, were called the food of the gods. Author: Martyanova L.M.
Rowan ordinary, Sorbus aucuparia L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
A tree up to 10 m high or a small shrub with a rounded sparse crown. The leaves are simple, along the edge in the lower part are entire, in the upper part they are serrated. The flowers are small, white, collected in an inflorescence-shield, with a pungent odor. The fruit is a spherical juicy small berry of red, orange-red or brown color. Blooms in early April. As a result of long-term selection, sweet-fruited cultivars of mountain ash were obtained, among which Nevezhinskaya and Michurinskaya dessert are especially famous. Fruit and ornamental forms are known. In the northern regions, mountain ash is grown for the sake of fruits. In our republic, this is a fairly common ornamental plant. Rowan fruits are rich in vitamins C, P, K, carotene, organic acids, pectin and dyes. Sugars in fruits are represented mainly by sorbitol. Of the minerals found potassium, phosphorus, iodine, calcium, iron, manganese, zinc, molybdenum, which are involved in hematopoiesis and other processes in the body. The seeds contain a lot of fatty oil. The healing properties of mountain ash have been known since ancient times. In the people it is used as a laxative, choleretic and hemostatic agent. Fresh juice is used to treat dysentery. Dried fruits are used for rheumatism, diseases of the liver and gallbladder. It has been noticed that mountain ash strengthens the body, increases vitality, soothes coughs, vomiting, and stops diarrhea. An infusion of its flowers helps with acute toothache. The fruits have radio and X-ray protective properties. An important component of mountain ash is pectin. In combination with organic acids and sugars, they bind toxins formed in the intestines and remove them from the body. Rowan enrich the diet of patients with diabetes and obesity. A rare combination of vitamins C and P in it makes it possible to use the plant for the prevention and treatment of atherosclerosis and hypertension. Rowan is recommended for chronic constipation, accompanied by diseases of the biliary tract. The most effective for this powder and fruit paste. Mountain ash is the main raw material for the preparation of drugs used in beriberi. Rowan fruits are added to vitamin teas and syrups, water infusion is used to rinse the mouth with friable gums. Due to the property of sorbic and parasorbic acids contained in fruits to inhibit the growth of microorganisms, fungi and mold, mountain ash is recommended as a vegetable preservative in the food industry. In addition, juice, compote, fruit drink, jelly, kvass, soft drinks, marshmallow, jam, jam are made from it. A surrogate for coffee and tea is produced from dried mountain ash. Mountain ash is a beautiful ornamental and honey plant. Durable elastic wood is used for the manufacture of turning products, musical instruments, and various crafts. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Mountain ash. Description of the plant, area, cultivation, application
It grows everywhere in forests, along the banks of rivers, lakes, in fields, along roads, it is planted in squares, parks, gardens. Tree 4-20 m in height, 30-40 cm in diameter. Rarely grows as a bush. The trunk is straight. Young branches are pubescent, gray or reddish-brown. The bark is smooth, grey. Buds are felt-fluffy. The leaves are alternate, on petioles, with 11-23 oblong leaflets, covered with glands at the base. Young leaves are pubescent below, later ones are bare. Blooms in May-June. The flowers are small, white or greenish, collected in many-flowered branched brushes, 5-10 cm in diameter, fragrant, bitter-almond smell. Good honey plant. The fruits are round, 2-5-celled, shiny, tart, bitter-sour, peculiar smell, ripen in September-October. Rowan fruits contain carotene, folic acid, vitamin C, K, flavonoids, sugar, tannins, pectin, bitter substances, organic acids, essential oil, alcohol, sorbitol, pigments, antibacterial substances, traces of hydrocyanic acid, trace elements (manganese, iron, aluminum ). Phytoncides, ascorbic acid, microelements were found in the leaves, in the seeds - a fatty oil suitable for food, a glycoside, in the bark - tannins of the highest quality. Rowan lives up to 150 years or more, unpretentious, does not require special care, frost and drought-resistant, shade-tolerant. It grows quickly, in 1 year it grows by 0,5 m. It bears fruit from 5-7 years of age annually. One tree can produce more than 80-100 kg of fruit. For economic purposes, very hard heavy wood is used, which is well polished. Furniture, wooden utensils, spoons, pens, turning tools, machine parts are made from it. Thin flexible branches, strong trunks are used to make furniture, baskets, wickerwork, children's sledges. Black paint is obtained from young branches. The bark is used in tanning and dyeing leather. Rowan fruits are used in nutrition. They make jam, jam, make kvass, caramel fillings, liqueur, syrup, vinegar, etc. Rowan in sugar. Dip sprigs of mountain ash into hot 70% sugar syrup, then sprinkle with sugar or powdered sugar and dry in a warm oven. Store in jars covered with parchment paper in a cool place. 1 kg of mountain ash, 700 g of sugar, 300 ml of water, 100 g of powdered sugar. "Pock". Beat the egg white with water, dip the rowan fruits, sprinkle with powdered sugar and dry in the oven on a baking sheet covered with parchment paper and sugar. 1 kg of mountain ash, 2 egg whites, 50 ml of water, 100 g of powdered sugar, 80 g of sugar. Rowan jelly. Rinse rowan berries with cold water, blanch in salted water for 3 minutes, rinse again with cold water. Then pour water so that the fruits are covered, and cook over low heat until boiled. Squeeze out the juice, add sugar, cook until the consistency of jelly. 1 kg of rowan fruits, 400 ml of water, 150 g of sugar. Rowan marmalade. Pour boiling water over rowan fruits for 15 minutes, drain in a colander. When the water drains, knead with a wooden pestle, pour boiling water over it, rub through a sieve. Transfer the mass into a basin, add sugar and cook over low heat until marmalade thickens, cool. Then put on parchment paper, sprinkle with powdered sugar or sugar, smooth with a knife, dry on a baking sheet in the oven over low heat. Marmalade cut into pieces of different shapes and put in jars. 1 kg of mountain ash, 1 kg of sugar, 150 ml of water. Fish jam. Boil the rowan fruits in water until softened, drain the water, add sugar and cook over low heat until the consistency of jam (can be mixed with berry, fruit, vegetable purees and cook together until tender). 1 kg of mountain ash, 500 g of sugar, 200 ml of water, or 1 kg of mountain ash puree, 1 kg of any other puree, 1 kg of sugar. Rowan on honey. Rowan fruits, harvested after the first frost, bake in the oven or oven on a baking sheet. Bring honey to a boil, mix with baked rowan fruits and cook like jam. 1 kg of mountain ash, 250 g of honey. Fig from rowan. Put the rowan fruits, collected after the first frost, in a saucepan, close the lid tightly, keep in the oven at a temperature of 50 ° C for 4-5 hours until softened, then transfer to a basin, pour in water to cover the berries, and cook over low heat 40 minutes. Rub the boiled fruits through a sieve, add sugar and cook, stirring, over low heat until the mass thickens and begins to separate from the walls and bottom of the pelvis. Transfer the puree to a dish moistened with cold water, put in a warm place for 2-3 hours. Cut the dried mass into pieces of any shape, sprinkle with powdered sugar, put in glass jars, cover with parchment paper. Store in a cool dry place. 1 kg of mountain ash, 1,2 kg of sugar, 150 g of powdered sugar. Rowanberry jam. 1. Blanch rowan fruits in a 2,5-3% saline solution for 5 minutes, drain in a colander, rinse with cold water. Pour the fruits into a basin, pour sugar syrup for 3 hours, then boil for 10-20 minutes. After 8-10 hours, cook until tender, cool, put in jars, cover with parchment paper or plastic lids. 1 kg of rowan fruits, 1,5 kg of sugar, 600 ml of water. 2. Put the rowan fruits in a warm oven for a few minutes, then pour boiling water for 5 minutes, put in a colander, dip in sugar syrup and cook for 15 minutes. So repeat 3 times with a break of 5 minutes. 1 kg of rowan fruits, 1,5 kg of sugar, 600 ml of water. 3. Blanch rowan fruits in salted water for 3-5 minutes, put in a colander, rinse with cold water. Put the fruits in a basin, pour hot sugar syrup for 8 hours, then cook over low heat until tender in 3 doses, periodically removing for 15 minutes. Remove foam carefully. Cool the jam, arrange in jars, cover with lids or parchment paper. 1 kg fruit, 1,5 kg sugar, 600 ml water. 4. Blanch ripe rowan fruits in salted water for 3-5 minutes, drain in a colander, rinse with cold water. Put the fruits in a basin, pour chilled sugar syrup for 12 hours. Then drain the syrup, boil, cool and dip the fruits into it for a day, then cook over low heat until tender. 1 kg of rowan fruits, 1,5 kg of sugar, 600 ml of water. Rowan puree. Blanch rowan fruits in a 2% saline solution, rinse with cold water, pass through a meat grinder or rub through a sieve, arrange in jars, cover with lids and pasteurize at a temperature of 80 ° C: half-liter jars - 15, liter - 20 minutes. Seal the lids. You can add sugar to the puree. 1 kg of rowan fruits, 800 g of sugar. Rowan juice. Boil ripe blanched rowan fruits over low heat until softened, squeeze the juice, pour into jars or bottles and pasteurize at a temperature of 70 ° C% half-liter jars - 15, liter - 25 minutes. Seal the lids. Store in a cool place. Rowan-apple drink. Mix rowan juice with apple juice, dilute with chilled boiled water, add sugar or honey. 50 ml of rowan juice, 100 g of apple juice, 250 ml of water, sugar to taste. Rowanberry drink with rose hips. Boil dried rowan fruits with crushed rose hips for 10 minutes, leave for 4-5 hours in a thermos, then strain, add sugar. 50 g of dried rowan and wild rose fruits, 1 liter of water, sugar to taste. Rowanberry drink with cranberries. Mix rowan juice with cranberry juice, add sugar, dilute with chilled boiled water. 200 ml of rowan juice, 50 ml of cranberry juice, 500 ml of water, sugar to taste. Kvass from rowan. 1. Blanch rowan fruits for 3-5 minutes, mash with a wooden pestle and boil in water for 10 minutes. Then strain, add sugar, cool, pour in diluted yeast, mix well. Insist three days. 1 kg of rowan fruits, 200 g of sugar, 4 liters of water, 20 g of yeast. 2. Mix rowan juice with sugar, yeast, dilute with boiled water and infuse in a warm place for 12 hours. Then strain and bottle. Rowan juice from 1 kg of fruits, 400 g of sugar, 10-15 g of yeast, 4 liters of water. Rowan tea. Dried fruits and flowers of mountain ash, herb oregano, peppermint, mix thoroughly. Brew like tea. 100 g of rowan fruits, 30 g of rowan flowers, 10 g of oregano, 15 g of peppermint.
In folk medicine, fruits, flowers, leaves of mountain ash are used. They have anti-inflammatory, hemostatic, capillary strengthening, vitamin, astringent, mild laxative, diaphoretic, diuretic effect, lower blood pressure, increase blood clotting. Infusion of rowan fruits. Infuse 20 g of fruits in 200 ml of boiling water for 4 hours, strain. Drink 100 ml 2-3 times a day before meals for gastritis with low acidity of gastric juice, hemorrhoids, diseases of the kidneys, liver, atherosclerosis, bleeding. A decoction of rowan fruits. Boil 20 g of rowan fruits, 25 g of rose hips in 400 ml of water for 10 minutes, insist in a warm place for 12 hours, then strain. Drink 100 ml 2-3 times a day for hypovitaminosis, general weakness. A decoction of fruits and leaves of mountain ash. 15 g of rowan fruits and leaves, boil in 200 ml of water for 10 minutes, leave for 2 hours, then strain. Drink 50 ml 2-3 times a day for scurvy, general weakness after serious illnesses, operations, beriberi. A decoction of rowan bark. Boil 10 g of chopped rowan bark in 200 ml of boiling water for 10 minutes, leave for 6 hours, then strain. Drink 1 tablespoon 3 times a day for hypertension. A decoction of rowan flowers. Boil 10 g of flowers in 200 ml of water for 10 minutes, strain. Drink 50 ml 2-3 times a day for coughs, liver diseases, hemorrhoids, goiter, women's diseases. Rowan juice. Squeeze juice from rowan fruits. Take 1 tablespoon 3-4 times a day for scurvy, general weakness, hypovitaminosis, after serious illness. Rowan syrup. Mix rowan juice with sugar, boil over low heat until the syrup thickens. Take 1 tablespoon 4 times a day for rheumatism, kidney stones, bladder, salt metabolism disorders. From the fruits of mountain ash, you can prepare sorbitol, replacing sugar. Rowan fruits are part of vitamin collections. Contraindications: tendency to thrombosis with increased blood clotting. Mature rowan fruits are harvested in the fall before frost or after the first frost. Clusters are cut, the fruits are separated from the stalks, dried in the air, then spread in a thin layer on the bedding and dried in ovens, ovens, dryers at a temperature of 60-70 ° C. Dried fruits are shriveled, shiny, red-orange, bitter-sour in taste, with a slight peculiar smell. Store in cloth bags in a ventilated area. Leaves and flowers are harvested during flowering, dried in the shade in a draft. Shelf life of dried fruits - 2 years, leaves and flowers - 1 year. Authors: Alekseychik N.I., Vasanko V.A.
Rowan ordinary, Sorbus aucuparia L. Botanical description, distribution, chemical composition, features of use
The rose family is Rosaceae. Tree up to 10 (rarely 15-20) m tall, bark gray, smooth, young branches downy. The leaves are alternate, pinnate, with four to seven pairs of leaflets; leaflets are oblong-lanceolate, entire in the lower part, serrate in the upper part, dull green above, grayish below. The flowers are five-membered, with a strong bitter-almond smell, the calyx is five-parted, the petals are white, rounded. The inflorescence is a dense corymb. The fruits are almost spherical, berry-like, juicy, bright orange-red. Seeds are reddish, crescent-shaped. Blooms in May - June. The fruits ripen in September - October. It grows in the undergrowth of coniferous and mixed forests, on forest edges, clearings, in thickets of shrubs, near water bodies. Range - almost all of Europe, the Caucasus, Western Asia; reaches the Far North, and in the mountains it rises to the very border of vegetation, where it becomes already a shrub. Rowan fruits contain sugars (4-14%), up to 3% organic acids: malic (0,6-2,2), citric, succinic, etc., tannins (0,24-0,35), ascorbic acid (0,025-0,200), carotene, rutin, tocopherol, riboflavin, anthocyanins, carotenoids, essential oil, pectin substances (up to 0,5%); in seeds more than 20% fatty oil and glycoside amygdalin; in the bark - tannins, in the leaves - ascorbic acid (up to 0,2%). The fruits have a bitter-sour taste, which gives them ascorbic acid. They are used in liquor production, in the manufacture of kvass, syrup, vinegar, as well as in confectionery. From dried berries, a surrogate tea "raspberry" is prepared. Fruits are especially valued as a dietary product due to the presence of vitamins and microelements (iron and manganese) in them. Rowan is usually used as a prophylactic and therapeutic vitamin remedy after frost, when the fruits become sweeter. When eaten fresh and processed, the fruits of mountain ash show a diuretic, laxative, antiscorbutic, astringent and hemostatic effect. They reduce the level of cholesterol in the blood, as a result of which they have an anti-sclerotic effect, increase the resistance of blood vessels, are an appetite-increasing agent, and have a hypotensive effect. In folk medicine of various countries, mountain ash is used for anacid gastritis, urolithiasis, diabetes mellitus, dysentery, as a wound healing, antitussive agent, as well as for diseases of the thyroid gland. Rowan ordinary is used as an ornamental plant, is a good honey plant, provides a significant amount of nectar and pollen. Mountain ash is found in the Crimean mountains (domestic gorobina - Sorbus domestica L.). The fruits are yellow, sweeter and larger than those of mountain ash. In Western Transcaucasia, Boissier mountain ash grows (Boissier's gorobina - S. boissieri S. K. Schneid.). Yellow-red fruits are suitable for making drinks, confectionery. In the forests of the Crimea, the northwestern regions of Ukraine and the Caucasus, the mountain ash grows glogovina, medicinal bereka (gorobina glogovina, bereka likarska - S. torminalis (L.) Grantz.). Fruits are orange in color. The fruits of these species have the same use as that of the mountain ash. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Rowan ordinary, Sorbus aucuparia L. Botanical description, area and habitats, chemical composition, application in medicine and industry
Synonyms: gerzhenbina, hornbeam, grouse, yarobina. Tree up to 15 m tall, Rosaceae family. The leaves are alternate, 4-7-paired, the flowers are white, with an unpleasant smell of trimethylamine, collected in a corymbose inflorescence (up to 10 cm in diameter), located at the ends of the branches. The fruits are spherical or oval, juicy, orange-red, up to 1 cm in diameter, sour, tart and bitter in taste. With the onset of frost, the bitter taste of mountain ash disappears. Blossoms in May-July, fruits ripen in September. Gathered in the fall, before the onset of frost, cut off whole brushes. Range and habitats. Range - almost all of Europe, the Caucasus, Western Asia; reaches the Far North, and in the mountains it rises to the very border of vegetation, where it becomes already a shrub. Introduced throughout the world in the temperate zone. It grows in separate specimens, without forming continuous thickets, in the undergrowth or the second tier of coniferous, mixed, occasionally deciduous forests, in forest clearings and edges, between shrubs. Shade-loving and winter-hardy plant. Chemical composition. Rowan fruits are rich in vitamin C (up to 160 mg%) and carotene (up to 56 mg%). The fruits contain sugar (up to 5%), malic, citric, tartaric and succinic acids (2,5%), tannins (0,5%) and pectin (0,5%) substances, sorbitol and sorbose, amino acids, essential oils, salts of potassium, calcium, magnesium, sodium, as well as carotenoids (up to 20 mg%), ascorbic acid (up to 200 mg%), flavonoids, triterpene compounds, bitter substances, sorbic acid. Application in medicine. An important chemical component of rowan berries are pectins, capable of gelling in the presence of sugars and organic acids. Pectins prevent excessive fermentation of carbohydrates, which is manifested by the suppression of gas formation in the intestine. The gel-forming properties of pectin contribute to the binding of endogenous and exogenous toxins and the removal of excess carbohydrates. Parasorbic and sorbic acids of mountain ash, discovered more than 100 years ago, have attracted the attention of researchers only in recent years. It turned out that they inhibit the growth of microorganisms, fungi and molds. They are used as food preservatives. Mountain ash has long been used by the people as a choleretic agent, and only recently it has been found out that the choleretic properties of mountain ash are associated with sorbic acid and sorbitol. The choleretic and choleretic effect of sorbitol has been confirmed in animal experiments. Sorbitol lowers the content of fat in the liver and cholesterol in the blood. Powder and paste from rowan fruits act similarly. The mechanism of choleretic action sequentially includes: irritation of the mucous membrane of the duodenum with sorbitol, the release of cholecystokinin; the latter causes contraction of the gallbladder and simultaneous relaxation of the sphincter of Oddi. The choleretic effect of rowan berries is due to the participation of not only sorbitol, but also other substances (amygdalin, organic acids). Since the early 20s, sorbitol has been used as a sugar substitute in a number of countries. Sorbitol has also proved to be effective in chronic constipation accompanied by biliary tract disease. It is slowly absorbed and acts like a saline laxative. The laxative effect is manifested in the first 3 hours after administration. Amygdalin, contained in rowan berries, increases the resistance of animals to oxygen starvation. It is proposed as a preparation of radio- and X-ray protective action. The mechanism of action of amygdalin is based on the protection of respiratory enzymes from destruction by forming a temporary connection with them. Amygdalin increases the body's resistance to hypoxia; apparently, the use of rowan berries among the people in case of intoxication is associated with this property - they are given to the patient to chew. In addition, there is evidence of the participation of amygdalin in the restoration of sulfhydryl groups and the protection of fats from overoxidation, which justifies the popular experience of using mountain ash in atherosclerosis. Rowan berries are used fresh and dried as a therapeutic and prophylactic agent for conditions accompanied by vitamin deficiency. Juice from fresh berries is recommended for low acidity of gastric juice - 1 teaspoon before meals. Dry and fresh rowan berries are used as a vitamin remedy in combination with nettle and wild rose. Vitamin mixture No. 1: 7 parts of rowan berries and 3 parts of nettle leaves; mix No. 2: equal parts of rowan and wild rose fruits. A tablespoon of the mixture is brewed with 2 cups of boiling water, boiled for 10 minutes, insisted for 4 hours. Take half a cup 2-3 times a day. Juice from mountain ash is also extracted with sugar: 1 kg of rowan fruits are washed, 600 g of sugar are added, insisted for 3-4 hours. Then boiled for half an hour. Take 1 tablespoon before meals 3-4 times a day. Sweet and sour infusions or fruit drinks are prepared from rowan berries. Berries in the amount of 40 g are crushed in a mortar, pour 200 ml of boiling water, infuse for 4 hours, filter through three layers of gauze and add sugar to taste to the filtrate. The syrup is prepared as follows: 100 g of berries are ground in a mortar, pour 200 ml of boiling water, leave for 4 hours, filter. Infusion of mountain ash is added to sugar syrup to taste. At home, jelly is prepared from rowan berries. Rowan is harvested after frost or specially frozen in the freezer. They are washed, poured with water (1 cups of water are taken for 2 cup of berries), boiled for 10-15 minutes, the mass is squeezed out and boiled with 1 kg of sugar to XNUMX/XNUMX of the original volume. Poured hot and sealed. The product retains mainly pectins and substances with P-vitamin activity; ascorbic acid is destroyed. Pectin-containing vegetables and fruits, including rowan powder, are added to the diet of patients with diabetes and obesity in order to bind part of the carbohydrates in the intestines. Organic acids contained in mountain ash are weak acids that promote alkalization of the body and prevent gas formation in the intestines. In folk medicine, mountain ash is used as a diuretic in the formation of stones in the kidneys and urinary tract. Rowan fruits are widely used in the food industry. Marshmallows and jelly are prepared (as vitamin preparations), tea and coffee surrogates. Rowan preparations are contraindicated in case of increased acidity of gastric juice. Vitamin tea, pour a tablespoon of the mixture with 2 cups of boiling water, boil for 10 minutes, leave in a well-closed vessel for a day, strain and take 1 cup a day. Other uses. Mountain ash is a medium-productive spring honey plant, it gives nectar and pollen to bees; nectar productivity - up to 30-40 kg per hectare of plantations. Rowan honey is reddish and coarse-grained, with a strong aroma. Mountain ash is widely used in ornamental horticulture and landscaping and is widely bred. Decorative throughout the year, especially during flowering and in autumn color. It has many garden forms, including weeping, narrow-pyramidal, yellow-fruited, with pinnate-lobed leaves, etc. Mountain ash has a fractionally porous reddish wood, from which turning products, jewelry, and furniture are made. Heartwood with a wide reddish-white sapwood and a reddish-brown heartwood, with medullary rays barely visible in the radial section. Small vessels and well-marked annual rings. In terms of mechanical properties, mountain ash is somewhat inferior to beech wood and close to apple wood. Due to its properties, rowan wood has found application in artistic and decorative products. It is easy to process, it lends itself well to coloring, and allows for fairly fine carving. Authors: Turova A.D., Sapozhnikova E.N.
Rowan ordinary, Sorbus aucuparia. Botanical description of the plant, area, methods of application, cultivation
The Latin generic name Sorbus comes from the Celtic sor, which means tart (characterizes the taste of the fruit). The Latin specific name aucuparia comes from the Latin avis - bird and capere - to attract, to catch. This is due to the fact that the fruits are attractive to birds and were used as bait to catch them. Mountain ash is a deciduous tree, rarely a shrub. Reaches 12 m in height (usually 5-10 m). The crown is rounded, openwork. Young shoots are grayish-red, pubescent. The bark of mature trees is smooth, light gray-brown or yellow-gray, shiny. Buds are felt-fluffy. Leaves up to 20 cm long, alternate, pinnately compound, consist of 7-15 almost sessile lanceolate or elongated, pointed, serrated leaflets along the edge, entire in the lower part and serrate in the upper, green above, usually dull, noticeably paler below, pubescent. In autumn, the leaves turn golden and red. The flowers are five-membered, numerous, collected in dense corymbose inflorescences up to 10 cm in diameter; inflorescences are located at the ends of shortened shoots. The receptacle is urn-like in shape - a calyx of five wide-triangular ciliated sepals. Corolla white (0,8-1,5 cm in diameter), five petals, many stamens, one pistil, three columns, lower ovary. During flowering, an unpleasant odor is emitted (the reason for this is trimethylamine gas). Blooms in May-June. The fruit is a spherical juicy orange-red apple (about 1 cm in diameter) with small rounded seeds around the edge. In the Moscow region, the fruits ripen in late August - September and hang ripe until winter. In the wild, mountain ash grows almost throughout Europe, Asia Minor, and the Caucasus. It reaches the Far North, and in the mountains it rises to the very border of vegetation, where it becomes already a shrub. Introduced throughout the world in the temperate zone. It occurs in the forest and forest-steppe zone of the European part, in the Caucasus, in the Urals, in Siberia, the Amur region, in the Far East, in Kamchatka. Mountain ash grows on forest edges, glades in separate specimens, without forming continuous thickets, in the undergrowth or the second tier of coniferous, mixed, occasionally deciduous forests, in forest glades and edges, along river banks, on rocky cliffs, in roadside plantations and in gardens. Rowan fruits contain sugar (up to 5%), malic, citric, tartaric and succinic acids (2,5%), tannins (0,5%) and pectin (0,5%) substances, sorbitol and sorbose, amino acids, essential oils , salts of potassium, calcium, magnesium, sodium, as well as carotenoids (up to 20 mg%), ascorbic acid (up to 200 mg%), flavonoids, triterpene compounds, bitter substances, sorbic acid. The fruits are used in medicine as a multivitamin agent and carotene-containing raw materials. Because of the bitterness, the fruits are practically not eaten fresh, more often after frosts, when they lose their bitterness. They are mainly used for processing. Rowan berries are an excellent raw material for alcoholic beverages (bitter tinctures, including ryabinovka and "Sorbus on cognac") and confectionery industry, for the production of soft drinks. When canned, they are used to prepare jelly, sweets such as "rowan in sugar", jam, marmalade, jam, marshmallow. The fruits are dried and made from them "fruit powders" and flour. Rowan ordinary in medicine is used as a multivitamin, diuretic and hemostatic drug. The presence of vitamin P puts mountain ash in one of the first places among other fruit plants. Its value is that it strengthens the nervous system, eliminates irritability, insomnia and general weakness of the body. As a medicinal raw material, rowan fruits (Fructus Sorbi) are used, which are harvested ripe in August-October until frost, dried in dryers at 60-80 ° C or in well-ventilated rooms, spreading a thin layer on fabric or paper. Rowan is useful because of the high content of vitamins, besides, it does not thicken the blood, and the pressure slightly increases. Rowan berries are dried and they retain their wonderful properties for several years. In folk medicine, mountain ash is used for hepatocholecystitis, hepatitis, obstructed bile secretion, kidney stones and gallbladder, dysentery, hemorrhoids, senile atony of the intestine, menopause, uterine bleeding. Fresh fruits are effective in atherosclerosis, hypertension, kidney stones. Rowan fruits have a moderate laxative and diuretic effect. They are also recommended for use in rheumatism. Rowan contains sorbitol, so it can and should be used by diabetics. Berries are used for hypovitaminosis, with influenza (to enhance the body's resistance). Rowan phytoncides are detrimental to Staphylococcus aureus, Salmonella, mold fungus. Sorbic acid, which has bactericidal properties, has been isolated from mountain ash; it is used to preserve juices and vegetables. When taking funds from mountain ash, it should be borne in mind that it not only increases the overall tone of the body, but also slightly increases blood pressure. So in the evening you should not use a large amount of mountain ash infusion or liqueur, this applies especially to hypertensive patients. You can not use rowan berries and preparations from it for people with increased blood clotting, those who have experienced a heart attack or stroke, who suffer from coronary heart disease, as well as with increased acidity of the stomach. Rowan ordinary has food, melliferous, medical, decorative, phytomeliorative and other values. Mountain ash is a medium-productive spring honey plant, it gives nectar and pollen to bees. Honey productivity - up to 30-40 kg per hectare of plantations. Rowan honey is reddish and coarse-grained, with a strong aroma. Mountain ash is widely used in ornamental horticulture and landscaping and is widely bred. Decorative throughout the year, especially during flowering and in autumn color. It has many garden forms, including weeping, narrow-pyramidal, yellow-fruited, with pinnate-lobed leaves, etc. It has a fractionally porous reddish wood, from which turning products, jewelry, and furniture are made. Rowan bark can be used as a tanning raw material. The fruits serve as excellent food for birds, shoots - for livestock. Raw ripe fruits can be fed to livestock and poultry. As a result of crossing mountain ash with hawthorn and medlar, with other types of mountain ash, as well as by selection from wild-growing mountain ash, several hybrids and varieties with remarkable economic qualities have been obtained.
Rowan ordinary, Sorbus aucuparia L. Description, habitats, nutritional value, use in cooking
Rowan - a tree from the Rosaceae family, with one or more trunks 5-15 m high. Leaves pinnate, serrated, lateral leaflets on short petioles, oblong-lanceolate. The flowers are small, white, with a strong almond scent. The fruits are juicy apple-shaped, spherical or round-oval, red-orange in color, with 3-5 seeds, tartly bitter in taste. After the first frosts, they acquire a more pleasant bitter-sour taste. Ripen in September-October. It has long been cultivated as an ornamental and food plant. They plant it near houses, on the streets, in gardens and orchards. In a dense forest, mountain ash develops poorly. On the edges of the forest and sunny glades, trees bear fruit abundantly. Rowan lives up to 200 years. The most common varieties yield up to 30 kg of fruit. Rowan fruits contain up to 4,8% fructose, 3,8% glucose, 0,7% sucrose and a small amount of sorbose. The total amount of organic acids reaches 3,6%. Of these, 2,8% is malic, the rest is tartaric, succinic and sorbic acids. Various varieties of mountain ash contain from 90 to 200 mg% of vitamin C, and in some varieties up to 400 mg%; carotene on average 18 mg%, vitamins K - 1 mg%, E - 2 mg%, P - up to 770 mg%, folic acid - 0,15 mg%. Of the trace elements found manganese (2 mg%), iron (0,4 mg%), zinc (0,3 mg%), copper (0,12 mg%), magnesium (up to 5 mg%). In addition, rowan contains essential oils and other compounds. The fruits of mountain ash, which are often called berries, are used for food. Their taste is sour, bitter, tart, astringent. Rowan is stored in winter with brushes in baskets or individual berries in cold sheds and pantries. Less often they are poured with water, so-called soaked berries are prepared. Jelly, kvass, vinegar, wine, liqueurs, tea collections are prepared from mountain ash. Author: Koshcheev A.K.
Mountain ash. reference Information
Tree, reaching a height of 15 m, of the pink family. The fruits are a spherical drupe up to 10 mm in diameter, juicy, orange-red. Seeds sickle-curved, reddish. Blossoms in May - June, fruits reach maturity in September. Garden sweet-fruited mountain ash is divided into two groups. Some of them are similar in appearance to mountain ash, but without its bitter taste. By crossing mountain ash and chokeberry (chokeberry), I. V. Michurin created varieties with denser fruit pulp and a darker color than that of mountain ash. Rowan hybrid has significantly more carotene, vitamins C (up to 200 mg%), B2, E, P-vitamin compounds and is not inferior in this respect to some varieties of black currant, strawberries and sea buckthorn. Its fruits contain 4-8% sugars (fructose, glucose, sorbose, sucrose), about 3% organic acids (malic, citric, succinic), bitter, tannins, 0,5% pectin. Mountain ash has significant amounts of trace elements, especially iron and manganese. The bitter taste of the fruits is due to parasorbic acid, which is much less in hybrid forms. By the amount of carotene, rowan fruits are superior to some varieties of carrots. Rowan leaves contain up to 200 mg% of vitamin C, and seeds - up to 22% fatty oil and amygdalin glycoside. Rowan fruits are used in the confectionery and food industries: they are mainly processed into confectionery, juice, liquor, kvass, and vinegar. In medical practice, they are used as a vitamin remedy in the form of a multivitamin tea for scurvy and other beriberi. Especially often they use multivitamin tea, which consists of rowan and rose hips (in half). To prepare tea, take half a tablespoon of the crushed mixture and pour 2 cups of boiling water, simmer in a water bath for 10 minutes, leave for a day in a closed vessel, add sugar and drink a quarter cup 3-4 times a day. Green fruits are a valuable raw material for the production of malic acid; mature ones can be used to obtain carotene. From dried fruits, you can prepare a substitute for tea. It has been experimentally established that the fruits have a diuretic, laxative, antiscorbutic, astringent and hemostatic effect. They lower the level of cholesterol in the blood, increase the resistance of blood vessels. In folk medicine, the fruits of mountain ash were used as a diuretic, diaphoretic, hemostatic and mild laxative, as an appetite enhancer, for dysentery, low acidity of gastric juice, hemorrhoids and scurvy. Rowan berries can be successfully used for atherosclerosis, hypertension and nephrolithiasis. Rowan was widely used as a remedy in official and folk medicine in a number of Western countries. In Poland, the fruits of mountain ash were used as a remedy for diseases of the kidneys, urinary and gallbladder, diabetes mellitus, in Hungary - for dysentery, in Norway - for edema and as a wound healing agent, in Bulgaria - as a laxative, diuretic, hemostatic, for rheumatism, urine - and nephrolithiasis; the flowers were recommended as an antitussive and for thyroid diseases. Authors: Dudnichenko L.G., Krivenko V.V.
Rowan ordinary, Sorbus aucuparia. Interesting plant facts
Family Rosaceae, class Dicotyledonous, department Angiosperms. Rowan grows in forests and in thickets of bushes. Rowan tree in May - early June. Medium-sized white flowers are located in a corymbose inflorescence. Each flower has 5 petals clasped in a five-parted calyx; there are many stamens, a pistil - 1. The fruit is a spherical, brightly colored apple. Rowan lives up to 100-200 years. Mountain ash is a light-loving tree that grows in the second tier and undergrowth of various types of forests; grows in large numbers on the edges, light forest glades, in forest ravines. The plant is unpretentious, does not die from severe frosts and droughts, tolerates strong soil moisture, and is distributed throughout Russia. The flowers have a peculiar smell that attracts pollinating insects. Rowan is a good honey plant. Mountain ash is beautiful at any time of the year: in spring, when felt-fluffy buds are just swelling and beautifully shaped shiny green leaves unfold; and at the beginning of summer, when the whole tree is covered with caps of white inflorescences; and in autumn, when clusters of orange-red "berries" ripen. The fruits of mountain ash and products of their processing contain a large amount of carotene and vitamin C, they have a healing effect. Mountain ash fruits are loved not only by people: this is the favorite food of pine martens, sables, thrushes and waxwings. Branches and bark are readily eaten by moose and hare hares. Durable and resilient wood is used to make handicrafts necessary for the household. Authors: Kozlova T.A., Sivoglazov V.I.
Rowan. Useful information
There are no fewer songs about mountain ash than about birch. Birch is the beauty of forests, and mountain ash is an orange necklace of edges and glades. But the mountain ash is especially bright in autumn, when brushes of its berries shine through with fire spots among brown leaves. About 80 species of mountain ash are known. There are also small trees, and real giants, and low bushes, and creeping shrubs. 9 species of mountain ash grow wild in Ukraine. Rowan in the garden, in the flower garden under the window, on the edge of the forest, in the park always attracts attention: in spring - with a white boil of inflorescences, in summer - with openwork exotic leaves, in autumn - with a riot of colors of leaves and berries. The taste qualities of the fruits are different - from bitter-tart to sweet-sour with almond aroma. It is better to collect rowan fruits in autumn, even after the first frosts, when they lose their bitterness and astringency. They are used fresh, candied, prepared from them jams, jelly, marmalade, jam. Rowan berries are mixed with the fruits of other plants to add acidity, pungency and aroma to dishes. A variety of liqueurs and liqueurs, juices are prepared from mountain ash. Fully ripe fruits are harvested, cutting off the brushes with a sharp knife and carefully placing them in baskets. At home, dense brushes are selected, strung on threads and hung in a dry, cold place (attic, barn), where the berries freeze and remain in this form until spring. You can dry the fruits and, together with the seeds, grind into powder, which is added to kissels, cookies, and various confectionery. In some areas, rowan berries are fermented or pickled. Frozen berries are crushed in a meat grinder, mixed well with powdered sugar in a ratio of 1: 2, that is, two parts of sugar are taken for one part of mountain ash. In the people, such a mass is called "vitamins" and is used for tea, for compotes, fillings for pies, etc. In folk medicine, rowan berries are considered the best diuretic and hemostatic agent, dry berries are eaten for dysentery. Fresh berries contain a lot of vitamins, organic acids, carotene, so they help well with beriberi, gum disease, and weakening of teeth.
Of the sweet-fruited mountain ash, Nevezhinskaya is considered the best, the fruits of which contain about 9% of sugars, almost as much as in the fruits of apples. Leaves and bark have strong phytoncidal properties, have a detrimental effect on the microflora of the air, and inhibit mold fungi. Mountain ash is a favorite tree in park construction. In the park and garden, under the windows and on the street - everywhere the mountain ash is in place, giving green spaces a festive and cheerful look. In many European countries, rowan berries are used to make cider, wine, and various liqueurs. Sugar, water are added to the crushed fruits and allowed to ferment. It turns out the mash, from which they drive vodka. Such vodka, called Ryabinovskaya Shustovskaya, was well known in Russia, and is now produced only in England. The richness of rowan fruits with organic substances makes them an indispensable raw material for the preparation of nourishing and tonic masks. Fully ripened fruits, together with seeds, are ground in a mortar until a homogeneous mass is obtained. At the same time, make sure that the seeds are crushed. Use only glassware or stainless steel so that the mass does not oxidize. A little fresh bee honey is added to the resulting mass, stirred and applied in a thin layer on the skin of the face and neck. The mask is covered with a layer of gauze and the face is wrapped with a terry towel. In general, for fruit and vegetable masks, a special bandage with holes for the eyes, nostrils and mouth can be prepared from several layers of gauze. Hair is tied with a scarf. Wash off the mask with warm water. If the skin is dry and flaky, then the eyelids under the eyes are smeared with a nourishing cream before applying the mask. The mask is kept on the face for 10-15 minutes, removed and lightly powdered the skin. The mask is recommended - to do daily for 10-12 days. Milk, cream or egg yolk can be added to the mask of rowan fruits for dry skin. Rowan mask removes wrinkles, tones the skin, gives it freshness and a pleasant matte pink hue. Author: Reva M.L.
Rowan. Basic information about the plant, use in cooking
Rowan in the garden, under the window, on the street - everywhere it turns out by the way. In the countryside and in the city, sleep is equally beautiful and useful. We admire it in the same way as our ancestors admired it many years, centuries ago. Mountain ash is sung in songs, poems and riddles are composed about it. In one of the riddles used by the Penza peasants, it is said about the mountain ash: "Under the tier, the tier hangs a zipun with a red garus." 80 species of mountain ash are known, among them there are both tall trees, under 30 meters, and creeping, as well as weeping forms. And the fruits of wild mountain ash are not the same: some are so bitter and tart that they are eaten fresh only "from frost", when they become sweeter; others are sweet even without freezing. Why is mountain ash sweeter after autumn frosts? Because its fruits acquire additional sugar content, become less bitter and tart. The biochemical changes caused by freezing are mainly reduced to the hydrolysis of sucrose, which is broken down by the action of the enzyme invertase into glucose and fructose. Fructose - fruit sugar - gives fruits sweetness. In addition, the fruits of mountain ash (as well as other pome fruits) contain a certain amount of starch, which is saccharified in the cold. Frost also changes the ratio of pectin substances: the amount of soluble pectin increases, and the amount of insoluble (protopectin) decreases. The fruits soften. Malic acid and tannins do not remain indifferent, their content decreases. Remove the fruits of mountain ash with brushes (with stalks and several leaves), but do it carefully so as not to damage the replacement buds. Of course, the harvester needs a ladder. Rowan brushes are stored in the attic, in the hallway or cellar. Of the sweet-fruited mountain ash, perhaps the most remarkable is Nevezhinskaya, named after the Vladimir village of Nevezhino, where, it is believed, it was first found and propagated. Nevezhinskaya mountain ash is interesting in many respects. Its fruits have up to 9 percent of sugars, almost the same as that of chokeberry, leaves and bark have phytoncidal properties that have a detrimental effect on harmful microorganisms. The wood of this mountain ash is a valuable ornamental material. Previously, dishes and turning products were willingly cut from it. The Nevezhinsky mountain ash tree lives 100 or more years, reaching 30 centimeters in diameter. Small in stature, it does not impede harvesting. And the harvest is significant: 80-100 kilograms from a well-developed crown. Once Nevezhinsky mountain ash was harvested in large quantities for the production of wine liqueurs, called "Nezhinsky" for euphony. Nowadays, the fruits of mountain ash are also in industrial demand. But especially a lot of them are used for home processing: for jam, jelly, syrups. With skill, soaked mountain ash is successfully obtained. All these products uniquely decorate the table, are nutritious, tonic effect on the body. Author: Strizhev A.N.
Rowan. The nutritional value of the plant
Plants contain many useful and essential substances for human life. These are proteins, and fats, and carbohydrates, and vitamins, and organic acids. You don't have to look for the most "acidic tree" for a long time: this is ordinary mountain ash - unusual in terms of acid content. Here is a list of them: actually rowan, wine, lemon, sorbic, apple, amber, aspartic. Author: Gol N.
Rowan ordinary, Sorbus aucuparia. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Rowan ordinary, Sorbus aucuparia. Tips for growing, harvesting and storing
The mountain ash (Sorbus aucuparia) is a tree that can be grown as an ornamental, food and medicinal plant. Councils for the cultivation, harvesting and storage of mountain ash. Cultivation:
Workpiece:
Storage:
▪ Crowberry black (chokeberry crowberry, crowberry) ▪ Common persimmon (Caucasian persimmon) ▪ Play the game "Guess the plant from the picture"
Energy from space for Starship
08.05.2024 New method for creating powerful batteries
08.05.2024 Alcohol content of warm beer
07.05.2024
▪ Magnetoelectric effect of a symmetrical crystal ▪ ROG Strix GeForce GTX 1080 Ti and Turbo GeForce GTX 1080 Ti graphics cards from Asus ▪ Does a foreign language help you think?
▪ section of the site Riddles for adults and children. Article selection ▪ article Excess lighting when shooting video. video art ▪ article How do different areas of the tongue react to basic tastes? Detailed answer ▪ article Shikhtovchik. Standard instruction on labor protection ▪ article VHF-FM tuner. Encyclopedia of radio electronics and electrical engineering
Home page | Library | Articles | Website map | Site Reviews
www.diagram.com.ua |
We recommend interesting articles Section 
See other articles Section 
Latest news of science and technology, new electronics:
All languages of this page