What can be cooked from shiksha?
Shiksha, which is also sometimes called waterfly or crowberry, is a northern berry, although not as popular as blueberries or currants. Nevertheless, its useful properties do not diminish in any way.That article can be prepared from it, and how to preserve all the useful substances at the same time, this article will tell.
Benefit and harm
Cranberry berry contains a number of nutrients and nutrients. A lot of ascorbic acid - about 47 percent. In addition, there are tannins, various acids, essential oils, fructose and glucose. Also contains coumarin, acetic acid, anthocyanins.
Berry itself or any decoctions or infusions have a beneficial effect on the body:
- reduce seizures;
- help the exhausted body recuperate;
- have a cleansing property;
- improve the condition of hair, nails and skin;
- facilitate the course of cardiovascular diseases;
- help the body suffering from dehydration.
But do not forget about contraindications. For example, a foreman is strictly forbidden to eat pregnant and lactating, as its properties are not fully understood.
You can not use the berry with individual intolerance, because you can easily cause severe allergies.
Making a decoction
Broth from Voroniki can be made in a water bath. To do this, 100 grams of berries pour 300 ml of boiling water and place in a water bath for half an hour. After the need to give the broth to stand. It is advisable to leave for a few hours, and ideally - at night. Such a decoction is taken in a teaspoon several times a day on an empty stomach. It will help alleviate the course of such a difficult illness as epilepsy. Of course, the decoction should not be used as the main treatment.
This simple and useful infusion is also perfect for children, including because of its mild effect.
Cooking shiksha jam
On the Internet you can find many different recipes for jam. The simplest, classic method is presented below.
Berries need to be cleaned from other substances, washed and dried. Next, prepare 70% sugar syrup. After the berries are mixed with it, and all this is cooked over low heat until fully cooked. As a rule, the ratio of sugar to berries should be 1.75: 1, but if necessary, you can reduce the amount of sugar.
With such canning, the shelf life of berries sometimes increases even by decades, while maintaining useful substances. Nevertheless, it is better not to make a large amount of such jam and store it in small volumes in a liter jar.
This kind of jam can also be used as an acidic component of the sauce for various dishes. And for a brighter taste, you can add applesauce before starting the process. Putting it should be in the same proportion as you plan to add berries.
Cook juice for the winter and compote
Harvesting juice for the winter of shiksha is easy to process, and the berries retain all the nutrients.
Berries need to be washed and skipped through a juicer. At the same time, banks should be steamed. After you need to pour the juice into the banks, and immediately sealed, putting in a cold place for a few days.
Boil compote shiksha too quickly and easily. Shiksha berries are cooked for only 5 minutes. The proportions of berries, water and sugar are as follows: for 1 cup of fruit we take a liter of water and half a cup of sugar or syrup. Syrup and sugar can be added both during cooking and after cooking.
Shiksha has always been used as a cleansing agent. It has long been used as a cure for headache, and especially for toothache. Now it is recommended for people with epilepsy, as well as just for those who want to eat properly and in different ways. In conclusion, I would like to note that the ancient peoples drank teas and infusions of shiksha, the energy of which was enough for hunting or a difficult foray into the mountains. And it is very easy to make Voronica, which can be noted from the recipes listed above.
Characteristics of the berries and features of the collection, see below.
