Familiar from childhood from the picture on the caramel of the same name, scarlet berries of barberry are rarely eaten fresh. It is much tastier to turn the fruit into a spice, various jams and pickles, or even dry them. Barberry makes great jams, compotes or syrups. They have a recognizable sweetish flavor and go well with various types of baked goods. Dried berries can be consumed, including in a milled form, seasoning meat or side dishes with them.
Bird cherry berries begin to ripen in the middle of summer and immediately become the subject of attention of birds, which especially taste dark, sweet, slightly astringent fruits. And if birds can eat every berry from a tree, then you and I should take a more responsible approach to harvesting. The berries should have the correct spherical shape, they should not have any damage or dents. The collected bird cherry can only be stored at low temperatures, but not in a warm room. It is better to eat berries fresh, they look good in baked goods or as an addition to drinks from other berries. The only thing for which bird cherry is not suitable in any way is for jam - they turn out from it completely useless.
It will be quite easy to recognize gumi among the many berries and fruits, they are distinguished by a bright red skin with characteristic silvery dots along the entire surface of a small oval fruit. Gumi jam turns out to be too cloying, so we advise you to try the berries fresh - they taste like persimmon to someone (due to their viscosity), someone sees in them a lot in common with cherries (sourness), some will assure that gumi nothing more than small apples (sweetness). As for the beneficial properties, these red berries have a tonic and anti-inflammatory effect, for which they are valued in folk medicine.
Amazing irgi berries ripen in the middle of summer. They taste sweet, but outwardly they are somewhat reminiscent of blueberries. In dried form, they can be confused with raisins. Fresh irga is a rich source of various vitamins and minerals, among which it is especially worth highlighting flavonols, vitamins P, B, carotene, fiber and pectins, for the high concentration of which our ancestors especially appreciated the berry. Earlier, irga was considered a healing berry. It is one of the leaders in vitamin C and carotene content. The fruits of this plant are shown to people suffering from problems with digestion, vision, and also suffering from insomnia.
Schisandra has a pronounced tart and even pungent taste, which is why these berries can most often be found in various kinds of jams, jams and preserves, but not fresh. Tea and numerous tinctures are also made from the berries collected. These bright red, sometimes pink fruits are known for their tonic properties. They are recommended for mental and physical fatigue, as well as for prolonged depression and apathy. Schisandra helps to improve the general condition of the body, and is also good as a prevention of colds.
The blackberry-like berry begins to ripen in mid-July and is recommended to be eaten straight from the bush. Do not expect to be able to collect mulberries for future use. These berries tend to spoil extremely quickly and, when harvested, instantly lose their taste and incredible aroma. Mulberry is a record holder for potassium content, it is especially recommended for people prone to heart and gastrointestinal tract diseases.
Blackthorn berries will be on sale in August. In appearance, they resemble blueberries - a dark skin with a white bloom and a greenish-white flesh. Not everyone will like the taste of thorns; tart sour berries are not to everyone's liking. And in vain, because these nondescript fruits are a real natural pill for diseases of the stomach, intestines, liver. Thorn is also good at fighting neuralgia and metabolic disorders.
Sea buckthorn berries have a strong antioxidant effect, prevent aging of the body, and also stimulate the work of internal organs. In addition, sea buckthorn increases the general immunity of a person and is especially useful for pregnant women. You can eat sea buckthorn both fresh and turning it into jam or a base for tea with honey and mint.
Spicy, slightly acidic berries of cloudberries are rich in antioxidants and omega-3 fatty acids, as well as vitamins C and A. Cloudberries are valuable due to their high content of tocopherols, which accelerate tissue regeneration. You can eat the berries fresh, enjoying a pleasant and unusual taste, or pickled. These orange northern berries make excellent compotes, jams and even wines.
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