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Honeysuckle — product description on

Honeysuckle is one of the earliest berries. In some years, the first honeysuckle ripen in the first week of June — a little earlier than strawberries.

The word «honeysuckle» was born in Belarus and meant «a plant with strong veins»: hard as a bone, the branches of this plant were once used to make whipstocks, ramrods, shoe nails, weaving shuttles.

All edible types of berries are oblong in shape, dark blue, almost black with a bluish tinge.

Honeysuckle is one of the earliest berries.

In some years, the first honeysuckle ripen in the first week of June — a little earlier than strawberries.

Honeysuckle tastes a bit like blueberry — it is sweet and sour (often more sour than sweet).

However, the main thing in it is not taste: in terms of the amount of vitamin C, this berry is not inferior to lemon, and in terms of some macro and microelements, it generally has no equal in nature.

Of the many types of honeysuckle edible berries give only a few — edible honeysuckle (Lonicera edulis), Altai honeysuckle (Lonicera altaica), Kamchatka honeysuckle (Lonicera kamtschatica).

Of these wild honeysuckle species, including those interbred with each other, selected breeding varieties garden honeysuckle.

All edible types of berries are oblong in shape, dark blue, almost black with a bluish tinge.

Many species of honeysuckle with inedible berries (usually red, orange, yellow) are grown as wild plants and medicinal plants.

Medicinal value is in the leaves, flowers, branches and bark of the honeysuckle (and not only its edible species, but also fragrant honeysuckle, she is honeysuckle, Lonicera caprifolium, — with red berries).

A decoction of the leaves of honeysuckle — an excellent anti-inflammatory agent that helps with diseases of the throat and eyes.

Of the inedible honeysuckle species is especially known. common honeysuckle (Lonicera xylosteum): its beautiful red berries cause serious stomach problems; their people, like the poisonous berries of some other plants, are called «wolf».

Honeysuckle — berry is very delicate and sensitive to culinary processing. In the culinary and taste sense, it is, of course, inferior to strawberries, sweet cherries, currants, and cranberries.

At the same time, honeysuckle is so useful and in terms of the season it overtakes other summer berries so much that it is worth taking it as carefully and carefully as possible.

Honeysuckle can grind with sugar — so be able to preserve its vitamins and smooth out the sour taste.

From honeysuckle, you can make jam, jelly, it will make good jelly, frostbite, it will go into baking — for example, in the filling for an open cake.

In addition, with this berry, you can make a salad, combining it with soft cheese and greens.

The season of the first, very early honeysuckle — the first week of June; many varieties ripen by mid-June.

On the same bush, the berries ripen unevenly (up to 35 days), and after ripening do not fall until autumn.

When buying honeysuckle berries on the market, pay attention to their appearance (the berries have a beautiful dark blue color with a bluish tinge), elasticity. no damage.

Honeysuckle berries should not be stored in the refrigerator for a long time: they lose their freshness a few days after purchase.

If there is a need to preserve honeysuckle for autumn and winter, it is better to grind it with sugar, wither or freeze.

Do you know what honeysuckle looks like and what it is eaten with? If not, then urgently find out: the season of honeysuckle.

Elena Moskalenko reminds that the honeysuckle season began in the Urals and suggests cooking from.

One who ate blueberries can be recognized by dark blue, even blackened lips and.

As soon as they did not call the blueberry in Russia — pigeon, stuffed cabbage, gonobob, gonobol, gonoba,.

All recipes with honeysuckle are similar to each other in one thing: honeysuckle is the first.

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