Pine cones, pine needles in a healthy diet: a decoction of pine buds, an infusion of cones and pine needles, jam from cones, pine "honey"
Pine — one of the most common trees in our country.
But pine is good not only that. First, the coniferous air is very useful to everyone, especially those who have problems with the airways.
Secondly, resin (sap), pine needles and buds are widely used in medicine, and pine cones, which are also a pantry of so many useful substances, are used not only in medicine, but also — along with conifer needles — in the production of perfume oils.
Pine «products» contain various usefulness: the kidneys — essential oil, tannins, resin and bitter substance panipikrin; resin — essential oil and resin acids, needles — essential oil, resin, ascorbic acid, tannins and carotene.
Pine buds are harvested in February-March, before their intensive growth begins.
And now — it’s time to harvest cones and needles, which should be collected in young pine plantations, if possible — away from roads and highways.
Even a child can distinguish a pine from other conifers: a pine is an evergreen tree and has long soft needles.
And how to eat everything that «produces» pine, we will tell you.
For example, from young cones you can cook tasty and healthy jam, and from pine needles to prepare vitamin decoction or healing infusion.
A decoction of pine buds
Infusions and decoctions of pine buds are used as a disinfectant, expectorant, blood-purifying and diuretic; with chronic pneumonia, rheumatism, dropsy.
To prepare a decoction of pine buds: 10 g of buds are poured with 1 cup of hot water, kept in a boiling water bath for 30 minutes, cooled for 10 minutes and filtered.
Take 1/3 cup 2-3 times a day after meals.
It is used for bronchitis, asthma, sore throat and other diseases of the respiratory tract and throat. An excellent prophylactic agent for cleansing the airways and strengthening the gums.
Especially recommended for depletion of the body, chronic diseases of the gastrointestinal tract and respiratory tract and with reduced hemoglobin.
Before cooking, the young pine cones are picked, removed garbage, pine needles, washed in clean water, poured into an enamel pan and filled with cold water so that it covers the bumps 1-1.5 cm.
Then the cones are boiled by adding granulated sugar (1 kg per liter of infusion). Cook as usual jam, not less than one and a half hours, removing the formed foam. The finished jam is poured into hot cans.
It should have a beautiful reddish tinge, and the smell of pine needles will give it a delicate subtle scent.
Pine Cones Infusion
It is used for good mobility of joints.
In the first days of June, pick cones, cut them into 4 pieces and fill them with a 3-liter bottle up to half.
Pour 400 g of sugar, pour cold boiled water and tightly close the lid. Shake bottle periodically.
Push until the sugar has dissolved and stop stirring the mixture.
Drink 1 tbsp. spoon 30 minutes before eating in the morning and evening.
Vitamin drinks from pine needles
Used for atherosclerosis, for cleansing of blood vessels, for kidney diseases
- Rinse 30 g of fresh pine needles in cold boiled water, pour boiling water over a glass and boil for 20 minutes in an enamel bowl, closing it with a lid. After cooling the broth, it is filtered, sugar or honey is added to improve the taste and is drunk daily.
- Pound 50 g of young annual pine tops (they have less bitter resinous substances) in a porcelain or wooden mortar, pour a glass of boiling water and leave for 2 hours in a dark place. To the infusion, you can add a little apple cider vinegar and sugar to taste. Strain the infusion through cheesecloth and drink immediately, as it loses its vitamins during storage.
Infusion of cones and needles
Fresh pine needles and cones are placed in a glass, poured with vodka or diluted with alcohol to the brim (the ratio of cones and vodka is 50/50). Infusion is kept for 10 days in a warm place tightly closed.
Then filter and use 10-20 drops with warm water 3 times a day before meals.
It is used as a tonic, vitaminizing agent.
It protects against colds and viral diseases in the autumn-spring period, and also effectively promotes recovery if the disease is already “in full swing”.
Young pine cones are harvested at the summer solstice — from 21 to 24 June. Cones are laid in a transparent container, tightly sprinkling them with sugar (about 1 kg per 3-liter jar).
The container neck is covered with gauze and placed under direct sunlight (for example, on a window sill) until the day of the autumnal equinox from September 21 to September 24 (according to the June date on which it was collected). If a mold appears on the surface of the cones above the liquid layer, then these cones should be removed and sprinkled over those that look above the surface with a layer of granulated sugar.
The resulting honey elixir is poured into a bottle, closed with a cork and stored for storage in a dark cool place. The shelf life of such honey is 1 year.
For preventive purposes, use 1 tbsp. spoon in the morning for 20 minutes. before the first meal and in the evening before bedtime.
Honey can be added to tea.
Pine honey has an excellent taste and smell, usually like children.