Mountain ash is valued for its high content of vitamin C, organic acids and anthocyanins. It is used in the treatment of kidney and liver diseases. Its anti-inflammatory effect has been confirmed. See how to prepare a rowan decoction and in what ailments to use it.

Usually we pay attention only to the decorative value of wild fruits: withrowanchildren make beads and autumn bouquets. Even if we know which fruits are edible, we have no idea how to prepare them. Meanwhile, they are extremely valuable.

Mountain ashis rich in vitamins, especially C. Folk medicine has been using its he alth properties for centuries. Pick wild fruit outside the city, in places away from industrial plants and busy roads. We should pay attention that they are not overripe or wet, because they mold easily. Wild fruits are usually not suitable for eating raw, but they can be made into preserves.

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Nutritional values ​​of rowan

The fruits of the rowan, the tree that grows widely in our country, decorate the autumn landscape. Coral, spherical fruit is an excellent source of vitamin C (35-45 mg in 100 g, which is more or less the same as in citrus) and beta-carotene. They also contain B, PP and K vitamins, potassium, sodium, magnesium and copper. They also have organic acids, anthocyanins, flavonoids, tannins, pectins, and sugars.

This will be useful to you

For kidney and liver pains:

Eat a teaspoon of dried, ground or powdered fruit twice daily with a glass of water.

To strengthen the heart rate:

Drink half a glass of rowan fruit 3 times a day.

Rowan decoction recipe: Add 2 tablespoons of dried rowan fruits to 200 ml of water. Cook for half an hour.

Mountain ash heals not only colds

Thanks to the high content of vitamin C, mountain ash

In folk medicinerowan fruits were used in diseases:

  • lungs,
  • kidney,
  • liver.

Rowan infusionswork:

  • diuretic,
  • anti-inflammatory,
  • laxative.

Rowanis used in:

  • inflammation of the kidneys,
  • kidney stones,
  • in circulatory disorders andetching.
LOOK AT THE RECIPE FOR JARĘBINÓWKA!

Don't eat rowanberry raw!

Due to the high content of sorbin, which makes rowan fruits bitter and tart, they are not eaten raw. Moreover, parasorbic acid is downright poisonous. It may cause food poisoning, manifested by diarrhea and vomiting. Only after processing, the mountain ash can be eaten. It is used to make teas, jams (served with fatty meats), vodka (e.g. rowanberry) and liqueurs. Warning! Fruits harvested after frost are less bitter.

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