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Germany · Niedersachsen · Hameln- Pyrmont| Common Animals Fish Mushrooms Flora |
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Viburnum opulus |
http://en.wikipedia.org/wiki/Viburnum_sargentii
July: Fruits begin to ripen, growth slows down.
Raw berries may cause stomach irritation. Viburnum is a symbol of health, beauty, and protection in Slavic culture.. Used in folk medicine to strengthen immunity..
Shrub with bright red berries, thorny branches, and large leaves.. Blooms in spring, berries ripen in autumn..
Fruits are harvested in autumn after the first frosts to reduce bitterness. Bright red ripe berries are collected.
Raw viburnum fruits are toxic and require heat treatment.. Viburnum is rich in vitamin C and antioxidants..
Used for making jam, compotes, sauces, and tinctures.. Berries can be dried and frozen for long-term storage.. Safe after cooking, widely used in jams and drinks.
Fruit: Bright red, sour, with dense pulp
Stone: Hard, inedible
Stone: Hard, inedible
Viburnum Jam (Boiling)
Sweet and sour jam with aroma
Sweet and sour jam with aroma
1. Wash and blanch berries to remove bitterness.
2. Cover with sugar and let stand for several hours.
3. Cook over low heat until thickened.
2. Cover with sugar and let stand for several hours.
3. Cook over low heat until thickened.
Viburnum Compote (Boiling)
Refreshing sweet and sour drink
Refreshing sweet and sour drink
1. Wash berries and add water.
2. Add sugar and cook for 15-20 minutes.
3. Cool and serve chilled.
2. Add sugar and cook for 15-20 minutes.
3. Cool and serve chilled.
Viburnum Tincture (Infusion)
Aromatic strong drink
Aromatic strong drink
1. Pour berries with vodka or spirit.
2. Infuse for 3-4 weeks in a dark place.
3. Strain and bottle.
2. Infuse for 3-4 weeks in a dark place.
3. Strain and bottle.
Viburnum Sauce (Boiling)
Sweet and sour sauce for meat and poultry
Sweet and sour sauce for meat and poultry
1. Mash berries and boil with sugar and spices.
2. Reduce to sauce consistency.
3. Serve with meat dishes.
2. Reduce to sauce consistency.
3. Serve with meat dishes.