Rowan tincture is a drink known to many.
Also from the berries of mountain ash in Russia made candy.
But if in Russia, mountain ash is mostly drinks and sweets, then in the West it is actively used in sauces and side dishes that are served with fat meat: it is believed that the mountain ash «sourness» helps digestion.
Mountain ash red (lat.
Sórbus) and black chokeberry (Latin: Aronia melanocarpa) is a genus of woody plants of the Rosaceae family. Initially, they have a bitter astringent taste — and only after the first frost the rowan becomes almost sweet.
Clusters of berries can hang on a tree until winter or even until spring and serve as food for birds.
Scientists have brought out special varieties of mountain ash — with sweet, almost not bitter berries.
In the Old German mountain ash called «raudnian«, Which literally means»becoming red«.
Apparently, the Germanic tribes had in mind foliage and tree berries, reddening in the fall.
Millennium rowan grew on the European continent, in Asia and in North America. For many centuries, mountain ash was considered a magical tree among the ancient Germans, Scandinavians, Celts and Slavs.
Nowadays, the vast majority of rowan trees are still growing in the wild. Although there are several «cultivated» trees bred for more delicious berries.
For centuries, mountain ash was valued not only for its healing properties: it was considered a magical plant and played an important role in the beliefs and rituals of the ancient Slavs, Scandinavians and Celts.
Rowan berries — a real multivitamin remedy, indispensable for vitamin deficiencies.
For example, in terms of the amount of vitamin C, they are not inferior to lemon and far exceed strawberries, raspberries and apples.
The nutrients contained in the mountain ash strengthen the walls of blood vessels, reduce blood pressure, relieve headaches.
It must be said that for centuries the mountain ash was valued not only for its healing properties: it was considered a magical plant and played an important role in the beliefs and rituals of the ancient Slavs, Scandinavians and Celts.
In total there are over 100 species of mountain ash, about a third of them grow in the territory of the former USSR. Rowan is widespread throughout Europe, throughout Asia and in North America. Many varieties of mountain ash are bred as an ornamental plant.
It is considered not too valuable fruit crop.
From fresh berries of mountain ash prepare the famous tincture. «Incomparable ashberry«- infusion partnership»N. L. Shustov and sons«- was one of the most popular alcoholic beverages in Russia at the end of the XIX century. She was made fromnevezhinskoy»Mountain ash (from the village of Nevezhino near Vladimir), which, in order to confuse competitors, was called“ Nezhinskaya ”, although the berries had nothing to do with the famous“ cucumber ”city.
As all newspapers wrote then, a rowan drink is “extremely beneficial for the stomach.”
Rowan tincture can also be prepared by yourself: fill a large bottle with 2/3 volumes of berries, fill with vodka and put in a dark warm place for three weeks, then strain and pour into bottles.
The culture of alcoholic drinks from mountain ash is very developed in Wales and Ireland: they used to make rowan ales and ciders, and now they sometimes add pure rowan juice to gin and tonic — the berry adds a subtle bitterness and rich aroma to the cocktail.
In order to finally approve the rowan spirit during a feast, sweets can be made to tincture or wine — roll rowan in a mixture of egg white, sugar and lemon juice, and then cover with powdered sugar and dried. An excellent marshmallow will come out of the mountain ash: the berries should be crushed with a spoon, put in the oven so that they soften, rub through a sieve, cool and beat, adding sugar (700 g per 1 kg of mass); return whipped mass to baking sheet covered with paper and dry. Rowan — a good filling for any pies, puffs and rolls: berries should be softened — boil them in hot water or sweat in the oven, and then rub through a sieve, getting a delicate rowan pulp.
Baked apples stuffed with mountain ash, sweetened and poured with apple-rowan syrup are also known in Russian cuisine.
If in Russia, mountain ash is mostly drinks and sweets, in the West it is actively used in sauces and side dishes that are served with fatty meat: it is believed that the rowan «sour» helps digestion. In the UK, rowan jelly sauce (Rowan Jelly) is made like this: 1 onion, 750 g of rowan, 2 cloves of garlic and 4 sweet apples are stewed for about half an hour — until the fruit is softened. Add 175 g of sugar, a couple of teaspoons of ginger and three tablespoons of vinegar.
Then the sauce can be placed in a jar and canned — until the solemn dinner with meat dishes.
Rowan is ripening in September. However, its berries are often harvested after the first frost, when they lose their tartness.
Rowan berries can be dried, and you can freeze.
Dried rowan is better to keep in linen bags.
Rowan — is not only beautiful bright red berries, from rowan boil jelly, jam, jam,.
Berry pies are a real summer treat that is prepared with any seasonal berries. .
Amazing in simplicity of execution, but beautiful in every sense of tincture. Bitter-sweet,.