What berry keeps up before wild strawberry?
Are considered that the berry season is opened by wild strawberry. But there is a modest berry which advances wild strawberry not only on maturing terms, but also on the content of vitamin C. It is a honeysuckle, on - ancient gotovik, that is “ fast, keeping up always to term “ (V. I. Dahl).
Gardeners managed to fall in love with this berry long ago for the fact that it does not demand special leaving and successfully grows and fructifies even on poor soils. Attracts a honeysuckle with high resistance to frosts and diseases and, of course, very early maturing of fruits. At the beginning of June or even at the end of May, consider in two weeks to the first berries of wild strawberry, it is possible to regale large Xing - blue berries with a gray raid. Pulp of berries dark-red with a violet shade, taste turned sour - sweet with weak aroma and a pleasant slightly bitter taste.
In the nature there are many types of a honeysuckle, not all of them are edible. The plant is widespread in Eastern Siberia and in the Far East where grows on river valleys, on glades and mountain meadows, in coniferous forests. In a wild look there is a lot of honeysuckle on Kamchatka, there call it the Kamchatka cherry. Siberians nicknamed a sineplodka.
From Siberia berry stepped in culture. The most known grades Bluebird of happiness, Blue spindle, Pavlovsk, Ivushka, Violet, Cinderella. A garden honeysuckle - quite large bush which fructifies on one place of 15 - 20 years. Mature berries can be various form: spherical, oblong, kuvshinovidny. They attract birds therefore it is necessary to care for protection of a harvest.
The honeysuckle is unusually useful. Its fruits are characterized by the high content of vitamins. To receive a daily dose of vitamin C, it is enough to eat 150 - 200 of berries. It is more this vitamin B of a honeysuckle, than in berries of a gooseberry, raspberry, wild strawberry. Ð - active agents in a honeysuckle almost as much, how many in a black-fruited mountain ash. Therefore berries can be used as a curative product at a hypertension and atherosclerosis.
Fruits contain also potassium and sodium which are useful to prevention warmly - vascular diseases, and the high content of iron in berries positively influences at an anemia. The honeysuckle contains also phosphorus, magnesium, calcium, manganese, copper, zinc, iodine both others macro - and minerals. Fruits are rich with pectin which brings radionuclides out of an organism. Availability of tannins in berries allows to recommend them at treatment zheludochno - intestinal diseases.
Berries of a honeysuckle are good fresh. From them cook jam, jam, jelly, compotes, wine, use as a stuffing for pies.
For preparation of jam should wash out and dry up not overripe berries, to fill in them with hot syrup and to sustain 3 - 4 hours. When berries become impregnated with syrup, it is necessary to cook them, but only 5 - 6 minutes that did not boil soft. Then it is possible to take a break for 6 - 8 hours and to cook repeatedly to readiness. It is possible to close any covers or parchment paper. Ratio of berries and sugar 1:1.
For “ crude “ jam we wash berries and we pound in the enameled ware a wooden tolkushka, adding sugar. We warm up the wiped berries before dissolution of sugar and we display in sterilnyebanka without hermetic packing. It is necessary to store in the cool place. Ratio of berries and sugar 1:1,5. This fragrant weight - fine addition to tea and a tasty stuffing for pie. If to add a tablespoon “ crude “ jam in a glass of water, fresh curative drink beautiful dark-ruby color will turn out.
To prepare jam , we put 1 kg of berries, 1,5 - 2 kg of sugar in a pan, we add 1 - 2 glass of water. We cook at continuous stirring to a razvarivaniye of berries. We display in sterile banks, having closed them parchment paper. We store in the cool place.
It is possible to dry or freeze a honeysuckle. Berries and preparations are equally useful both healthy, and sick!