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United States · Illinois · Woodford| Common Animals Fish Mushrooms Flora |
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Viburnum trilobum |
July: The Canadian Viburnum continues to fruit.
Safe in moderate amounts. Canadian viburnum is valued in folk medicine for immune-modulating properties.. Used as a symbol of health and longevity in North American cultures..
Shrub with large three-lobed leaves and bright red berries.. Blooms in spring, berries ripen in autumn..
Fruits are harvested in autumn after first frosts to reduce bitterness. Bright red berries with thick skin are collected.
Raw fruits are bitter and require heat treatment.. Canadian viburnum is rich in vitamin C and antioxidants..
Used for making jams, compotes, sauces, tinctures.. Berries can be dried and frozen for long storage.. Used for making jams and jellies.
Fruit: Bright red, sour, with dense pulp
Stone: Hard, inedible
Stone: Hard, inedible
Canadian Viburnum Jam (Boiling)
Sweet and sour jam with rich aroma
Sweet and sour jam with rich aroma
1. Wash and blanch berries to reduce 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.
Canadian 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.
Canadian 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.
Canadian Viburnum Sauce (Boiling)
Sweet and sour sauce for meat dishes
Sweet and sour sauce for meat dishes
1. Mash berries and boil with sugar and spices.
2. Reduce to desired thickness.
3. Serve with meat or poultry.
2. Reduce to desired thickness.
3. Serve with meat or poultry.