It is hard to find a tree that can rival the rowan for beauty in autumn. There are several kinds of rowan, among which the red rowan and
black chokeberry
are especially widespread.
Rowan berries are widely used in making confectionery and in the distillery industry.
Rowan dishes
contain a large amount of pectin substances, which gives them a high nutritional value.
Rowan berries and recipes with them are recommended for preserving for the winter. They can even be pickled.
If we cook at home, from choice berries we can make a vitamin-rich rowan syrup. It can be added to tea and other drinks to give them a unique taste and aroma. To make this syrup, rinse the rowan berries, then cover them with cold water. After that, grind them with a mixer and heat until the mass comes to a boil. Then remove from the heat and let it cool, after which press the mass into a clean saucepan. Add an equal amount of sugar to the juice and let it boil again for a few minutes, stirring occasionally and skimming off the foam. The hot syrup should be poured into glass containers. If the rowan syrup is thick, it will set in the form of
jelly
.
The beneficial properties of rowan berries are due to their high content of vitamins, essential oil, pectin and tannins, flavonoids and other trace elements. Rowan leaves have a pronounced phytoncidal effect. The vitamin C content in rowan leaves is much higher than in the fruit. Rowan berries are used to treat hypertension and as a hemostatic agent. Rowan is also a good honey plant and a source of the earliest, healing May honey.
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