Hello, friends!
Eating fruits, vegetables, and berries every day, we do not think about their benefits, since we have known since childhood that they are rich in vitamins and microelements.
Despite the fact that bran contains fiber, a mineral-vitamin complex that stimulates the digestive system, and has been known since ancient times, it is often associated in our minds with pet food.
They cannot be called nutritious, but the benefits of bran for humans are obvious - clear skin, fresh complexion, good intestinal permeability and minus extra pounds.
From this article you will learn:
Benefits of bran for human health
What is bran?
Bran is a by-product of flour milling, which is the hard shell of the grain.
The crushed hard shell of a grain crop, including dietary fiber that is not digestible under the influence of enzymes of the gastrointestinal tract, but copes well with the nutritional microflora of the large intestine - this is what is called bran.
In life, we are accustomed to eating exclusively purified foods: apples, potatoes, cereals, from which we necessarily remove the top layer, thinking that all harmful substances accumulate in it.
Assessing the entire biological value of the original grain, consisting of the shell, the embryo, and the aleurone layer, it turns out that they contain about 85% of the beneficial properties.
Refined grain contains gluten, carbohydrates, and produces a useless, dead product.
Method for obtaining bran
Before sending the grain to the flour mill, the top layer with the germ, which affects the taste of the flour, is removed from it. If you don't remove it, it will quickly go rancid.
The aleurone layer with a characteristic brown tint spoils the appearance of the snow-white product we are accustomed to.
It turns out that in the process of producing premium wheat flour and pre-processed cereals, bran, rich in useful components contained in those layers that are usually removed, becomes waste.
The benefits of bran - the main factors
It is to them that nutritionists have recently given a special place, along with, when drawing up a balanced menu that helps cleanse the body of toxins and get rid of extra pounds.
Thanks to fiber, which a person can additionally obtain from vegetables, fruits, and seeds, food consumption is many times less, since once the stomach is filled, its fermentation substances suppress the feeling of hunger.
A rough, fibrous base, like a foam sponge, absorbs excess moisture, heavy metal compounds, toxins, forming a gentle fecal mass, which, having filled the intestines, will come out and remove all harmful substances.
Brief description of all types of bran - their chemical composition
Depending on the chosen cereal crop, they are divided into the following subspecies.
Oat bran
In addition to healthy carbohydrates and coarse dietary fiber, they have plant proteins rich in 14 essential and 9 nonessential amino acids; polyunsaturated, monosaturated fatty acids; lutein and lycopene necessary for vision; vitamin complex – A, all vitamins B, D, E, K, C, PP, H; almost the entire periodic table - boron, vanadium, iron, iodine, potassium, calcium, cobalt, silicon, magnesium, manganese, copper, molybdenum, sodium, nickel, selenium, sulfur, phosphorus, fluorine, chlorine, chromium, zinc.
The palm is given to them for their participation in restoring the normal functioning of the digestive organs.
Foreign doctors note their unique ability to prevent the development of a malignant tumor of the colon.
Wheat bran
They represent the germ of the grain, its shell, the aleurone layer, which is most useful due to its protein content - 40%, fat - up to 10%, sucrose - 5%, fiber - 15%.
The presence of an impressive number of components of the vitamin-mineral complex: beta-carotene, group B, A, E, pantothenic acid, iodine, iron, cobalt, copper, manganese, magnesium, sodium, indicates that they are involved in the process of blood circulation, regulation of everything human body, hormone production.
Thanks to them, you can achieve improved vision, condition of hair, nails, and improve regeneration processes.
Rye bran
Rye is rich in vitamins (A, group B, E), mineral components, contains little fat, but a lot of starch, protein with amino acids, and sugars.
It is especially worth noting the presence of polyunsaturated fatty acids Omega-3, Omega-6, which are considered powerful antioxidants that support the normal functioning of the cardiovascular system and brain, regulate the level of bad cholesterol and take part in the construction of cells in the human body.
There is more iodine needed by the thyroid gland than in wheat. Its deficiency has a detrimental effect on the functioning of body systems.
Children of all ages experience neuropsychic disorders, slowed mental and physical development due to iodine deficiency.
Rice bran
They represent fractions of brown grain shells and their surface layer.
They have a well-defined smell of rice, including, in addition to the above, the components of the pericarp, gluten, seed coat, and germ.
Their main function for the body is to cleanse unnecessary and harmful substances. Rice bran is a very high-calorie product - more than 300 kcal per 100 g.
Despite this, they are useful in that they contain: protein - more than 20%, an impressive amount of dietary fiber, lecithin, healthy carbohydrates - 25%, fat - 15%, saturated fatty acids, vitamins (A, K, PP, E, 6 B vitamins).
Among the macroelements, phosphorus is the most abundant, followed by magnesium, potassium, sodium, calcium, and microelements - iron, zinc, manganese, and copper completes the chain.
Corn bran
The good thing is that there is more insoluble fiber, which improves the performance of the digestive tract, than in others. They are suitable for the prevention of intestinal cancer.
Amaranth bran
Obtained from, its shell is processed and ends up in the buyer's basket. They appeared on the market recently, but the demand for them is growing, since the amount of fiber, proteins, minerals, and amino acids is three times greater than in wheat.
Which bran is considered the most useful?
In general, their composition is similar, but each has its own nutritional and energy value.
Nutritionists give primacy to wheat. They strengthen the immune system well and, thanks to selenium and zinc, resist toxins and ultraviolet rays.
Rye bran is good for constipation, swelling, and obesity. They are able to regulate blood sugar levels in people suffering from diabetes.
In third place are high-calorie rice rice, which contains a low content of selenium and zinc, but potassium and B vitamins predominate.
Bran for weight loss - rules of use
Bran should be used for weight loss 30-35 minutes before the main meal.
During this time, they will have time to swell in the stomach, and the portion of lunch or dinner will be significantly reduced. Don’t forget to wash them down with a glass of boiled water or rosehip decoction.
They, like a broom with soft bristles, adsorb toxic substances, bad cholesterol, thereby easily freeing the stomach and intestines from processed foods, normalizing the functioning of the digestive system, creating favorable conditions for microflora, its reproduction and development.
Learn more about how to use bran for weight loss in this interesting video.
Methods of using bran (dosage)
A healthy, low-calorie product should be included in food for the purpose of prevention and as a health remedy.
Instead of a hearty dinner, a glass of kefir with bran will help replenish the energy expended.
To achieve a quick effect, pre-mix the ingredients and let the mixture sit for 15 minutes until the cereals are completely swollen.
There are many options for use: the usual crackers can be replaced with granulated bran, premium bakery products can be replaced with bread with bran.
But it is worth remembering that the amount of water you drink must be increased to 3 liters; without liquid, fiber is not able to perform an adsorbing function.
In its pure form, the daily dose of the product is up to 4 tablespoons. They can be used as an additional component when preparing various dishes and drinks.
Can bran be used for children?
Despite the obvious benefits of how to take bran and in what quantity for preschool children, it is better to ask a doctor for advice.
Nutritionists note that bran will be beneficial if you include it in a child’s diet for the following reasons:
- decreased appetite;
- intestinal problems, constipation;
- frequent acute respiratory infections and acute respiratory viral infections;
- decreased hemoglobin level;
- teenage obesity.
Thanks to the rich mineral composition that bran contains, after consuming it, children’s muscle and skeletal systems are strengthened.
How to select and store bran?
In absolutely any supermarket in the “Diet food” section you can easily find and choose the best option for this product.
Different pricing policies and detailed descriptions on the packaging will help satisfy every customer.
There is no difference between them; even a low-cost product fully complies with all standard requirements.
To attract buyers, some companies use flavoring additives, flavor enhancers, gluten, and flour, but the benefits of bran from such a product disappear.
It is best to give preference to options without impurities and additives.
It is important to know that this product is odorless and tasteless, completely amorphous. Having opened the package, make sure there are no signs of mold, no bitter taste; a gray-brown color is considered the norm.
If the product is of high quality, then it should be stored in a glass jar with a tight-fitting lid, in a dark, cool place.
Who are bran contraindicated for?
Bran is not a panacea for all diseases, so you should not use it for a long time. The optimal period is a course of 10 days.
- adhesive disease;
- diarrhea;
- acute colitis;
- gastrointestinal diseases in the acute stage of exacerbation;
- children under 1 year.
Absolutely any product has both a positive and negative side.
The main harm from excessive and uncontrolled intake of bran is that it can remove beneficial substances from the body.
Healthy eating helps improve our well-being, mood, and gives us a supply of vigor and energy. Should you include bran in your diet and how to take it? , everyone will decide for themselves.
Alena Yasneva was with you, bye everyone!
Schisandra chinensis, also called schizandra, is a climbing plant with white flowers, red berries that have a sour-salty taste and the smell of lemon. Chinese lemongrass, whose beneficial properties and contraindications are taken into account when used in medicine and cosmetology, is consumed mainly in dried form.
Useful properties of leaves
The leaves of Chinese lemongrass contain a huge amount of micro- and macroelements useful for the body, including: cobalt, magnesium, zinc, aluminum, calcium, iron, iodine, manganese, as well as vitamins, organic compounds, and minerals.
The most valuable properties are found in essential oils that contain schisandrol and schisandrin. They help cleanse the liver, which has a beneficial effect on its function, improve blood flow and tone the nervous system.
Important! Medicinal drinks from the leaves have a milder effect on the body than the fruits and are used as an adjuvant in basic treatment and prevention.
Depending on the needs, the leaves are collected during the axis formation phase (flavonoids are extracted) and during the fall period (mucilage is obtained).
Tea (schisandra is used in leaves), which has a delicate aroma with citrus notes. It saturates the body well with vitamin C and is a preventative against scurvy. Infusions from the leaves can be used as a vitamin remedy that strengthens the immune system and helps fight viruses and bacteria.
Beneficial properties of berries - how to use them correctly
Chinese Schisandra berries have a unique composition: minerals, starch, fiber, vitamins, organic acids, micro- and macroelements. How to eat the fruits? For the preparation of the dosage form, it is recommended to use it only in dry form. But fresh berries, which have a high degree of viscosity and a high acid content, are suitable for fruit drinks, wine, syrup, and jelly. Jam is also made from the fruits.
Step-by-step drying (main at 400, final drying at 600) allows you to preserve all the beneficial substances, including schisandrol and schisandrin.
The benefits of lemongrass for the body are discovered in natural juice, which is perfectly stored in the refrigerator. To obtain a tonic, refreshing, invigorating drink, it is diluted with water.
What are the benefits of Chinese lemongrass seeds?
Chinese lemongrass seeds have a composition similar to the fruits, but differ in the presence of more fatty, essential oils, vitamin E and tocopherol.
Traditional medicine finds use for them in the treatment of diseases of the upper respiratory tract and gastrointestinal tract, including correction of liver and kidney function.
Important! Schisandra seeds contain lignans. They have two important properties for the body: they compensate for the lack of phytoestrogens, which are similar in structure to steroid hormones, and help fight free radicals. The latter function is important for the skin, which quickly slows down the production of collagen and elastin under the influence of the polluted environment of megacities.
It is worth knowing that more than 2 g of seed powder leads to a decrease in the acidity of gastric juice when it is high and, conversely, increases it when it is low. Studies have shown that powder from Chinese schisandra seeds in a dosage of 1 g 3 times a day can eliminate pain from gastritis and ulcers. It is better to take 30 minutes before meals.
To increase performance and relieve stress after mental and physical activity, it is recommended to prepare a tincture of seeds (96% alcohol + seeds). Take 20-30 drops, depending on body weight, on an empty stomach.
The plant for decoction can be used in its entirety, that is, dried branches, leaves, berries and seeds.
Schisandra branches, whose beneficial properties are not inferior to leaves and fruits, are most convenient to use in drinks, and they are also quicker to prepare: you need to cut them and hang them to dry in a dark, ventilated place. A decoction of them saturates the body with vitamins and microelements, tones, improves the body's protective properties, accelerates metabolism, normalizes blood circulation, and is also taken for potency.
Effective recipes to use
Recipes for preparing lemongrass are different and depend on the type of disease:
- for immunity: 1 tbsp. l. from dried branches, berries and leaves, pour 1 glass of boiling water, let it brew for 2 hours, remove the cake and drink 2 tbsp. l. before eating;
- The following infusion will help normalize blood pressure and improve heart function: 10 fruits + 100 ml of boiling water, place the mixture in a water bath and bring it to readiness for 15 minutes. Take 1 tsp. daily;
- to increase tone: mix lemongrass leaves and black tea in proportions 1:2. Brew and drink instead of tea in reasonable doses;
- for vision: 1 part dried berries + 5 parts alcohol (96% alcohol, vodka). If the medicine is prepared with a less high-proof drink, then infuse for 3-4 weeks, if with alcohol - 2 weeks. Regular intake of 30–40 drops 2 times a day will increase visual acuity and improve visibility at night.
Useful properties for the stronger half of humanity
Chinese Schisandra for men is usually taken to improve the quality of sexual life, but the traditional method can worsen health in the following cases:
- cardiovascular diseases;
- high blood pressure;
- insomnia;
- allergy to any component of the plant.
The preparation of the dosage form can be any: tincture, decoction, tea. Let's look at some of them:
- tincture. The seeds are poured with vodka, left to brew for 2 weeks and taken 30 drops 3 times a day;
- tea. 1 tbsp. a spoonful of dry berries is poured into 1 tbsp. water, infused for 6 hours and drunk with added sugar.
Important! Far Eastern Schisandra is taken only for obvious sexual dysfunction. Moreover, it will have a comprehensive effect on the body: increasing potency, performance and improving the barrier functions of the body.
It is allowed to eat fresh or dry berries (2–3 pieces) immediately before sexual intercourse. This is due to the fact that the action of lemongrass occurs immediately, and not after long-term use.
Diet with Chinese lemongrass
Schisandra chinensis berries, whose properties have been found to be applicable in nutrition, can reduce blood sugar levels. When limiting the intake of fatty, high-calorie foods, sweets should still be included in small quantities, since a complete restriction in sugar leads to headaches, apathy, and absent-mindedness. In turn, the plant can reduce the body’s absorption of carbohydrates. It is enough to sprinkle vegetables, salads, fish and meat dishes with berry juice.
Important! The duration of any diet using lemongrass should not exceed more than 30 days. The juice contains metals such as silver and titanium. As they accumulate, they destroy the walls of the stomach, causing pain and nausea.
But this is not all the advantages of a diet with Chinese lemongrass. The juice has a large amount of vitamin C, which accelerates all metabolic processes in the body, cleanses the body of toxins, and has a beneficial effect on the gastrointestinal tract, especially the stomach.
The calorie content of the product is 11 kcal per 100 g. Approximately 20–30 g of juice is used per filling, which means it will definitely not affect your figure.
Schisandra for teenagers
The plant is not recommended for children under 12 years of age, since before this age the child’s nervous system is just forming and developing. But for teenagers, it can be included in the daily diet as an infusion. How is lemongrass useful for them? It promotes the proper formation of the central and peripheral nervous system.
The infusion is prepared according to the following recipe: 1 tsp. dry leaves and branches, pour 200 ml of water, boil for 20 minutes, using an enamel container. Leave until completely cooled. Give school-age children 40 g in the morning and afternoon.
Contraindications
Since the substance schisandrin is a strong stimulant of natural origin, Chinese schisandra is contraindicated for people suffering from: persistent high blood pressure, insomnia, atrial fibrillation, increased nervous excitability, increased intracranial pressure, inflammation of the brain and spinal cord, impaired functioning of the autonomic nervous system, liver diseases and kidneys, acute infectious diseases caused by the penetration of pathogenic microorganisms into the body.
Important! Pregnant women should also avoid taking Schisandra in any form.
An overdose of the drug leads to increased blood pressure, active production of hydrochloric acid in the stomach, headaches, and insomnia.
Despite the beneficial properties of Chinese lemongrass, it can cause harm, so you need to be careful when taking it. A prerequisite is an accurate diagnosis of the disease and supervision of the attending physician.
Yuzu is a hybrid of Ichang papeda and mandarin. This fruit has been known since the time of Confucius. The homeland of yuzu (yuzu) is China. It is known that its popularity came in the 7th–8th centuries, when it came to Japan thanks to Buddhist monks. Today it grows wild in Korea, Tibet, and central China. It is also called yuzu or yunos.
Yuzu is a small shrub or tree, its height reaches four meters, its branches have numerous large thorns. It is characterized by frost resistance - it can withstand even 9-degree frost. Other citrus fruits can be grafted onto yuzu.
“Japanese lemon” is somewhat reminiscent of a tangerine, however, its peel is rough with an average thickness of 3.9 mm, and the color ranges from golden yellow to dark green - this depends on how ripe it is. The diameter of the yuzu fruit is 7.5 cm, the weight of one fruit is on average 52 g, which contains an average of 27 seeds.
The variety of yuzu or yuzu with a bumpy rind is called "shishi yuzu", which means "lion-like".
These fruits taste more sour than limes and lemons (read about ordinary ones). The aroma is slightly tart, you can catch shades of pine and flowers. The Japanese symbolize this fruit with optimism, inspiration and prosperity.
Composition of yuzu
The peel of the fruit contains all types of sugars (sucrose, fructose, glucose), fiber, pectin, nitrogenous substances, citric acid (4.5%), glycosides, essential oils.
Like all citrus fruits, yuzu contains large amounts of vitamin C (40 mg), which maintains health and strengthens the immune system against colds. It contains a lot of vitamin PP and potassium, which have a beneficial effect on the cardiovascular system as a whole and strengthen the walls of blood vessels. It also contains vitamin A (beneficial for the eyes), calcium and phosphorus salts (for nails, bones, teeth, hair), vitamin B (to support the functioning of the central and peripheral nervous system).
Yuzu calories per 100 g of product is 21 kcal:
- Proteins - 0.5 g
- Fat - 0.1 g
- Carbohydrates - 7 g
The Japanese's favorite seasonings are the juice and the peel of the fruit itself. Yuzu zest is pureed into miso soups, and the juice is added to marinades and sauces. Salad dressings, vinegar, non-alcoholic, etc. are made from the zest and juice.
The fruit is used in making jam, marmalade and preserves.
Green fruits are used for spicy yuzu-koshu (yuzukosho) - this is a paste made from the peel of unripe Japanese tangerines, hot chili peppers and sea salt.
Fruit syrups are a good remedy for treating colds. In general, eating yuzu helps stimulate the digestive and circulatory systems.
Where else has the Japanese lemon yuzu been used?
In addition to cooking, he is involved in Toji, the winter solstice celebration in Japan. To get rid of the evil forces of winter, improve health and gain wealth, take baths with yuzu fruits or their peels, filled with hot water (the Japanese call such a bath “yuzu-yu”).
This choice was made for a reason. “Japanese lemon” helps relieve nervous tension and fatigue, makes the skin soft and elastic, and lifts your spirits. Tinctures and essential oils are made from it, traditionally used during massage and rubbing for rheumatism, arthritis and other pain.
Decorative “Japanese lemon”: The Japanese call it "Hana Yuzu" and it is grown not for its fruit but for its beautiful flowers.
Japanese lemon juice, zest and oil are directly used in perfumery. Most often, the fresh aroma of yuzu lemon peel can be found in the top notes.
Making Yuzhacha tea from yuza
Koreans call yuzu this way: “yuja”, and from it they prepare tea “yuzhacha”. Moreover, to prepare the drink, it is not fresh yuzu fruits that are required, but pre-candied ones. They are collected in the fall, after which they are peeled, cut into slices, seeds removed, placed in a pot and sprinkled with sugar in a 1:1 ratio. Instead of sugar, you can add honey. Leave this “jam” for 1 week. When candied, yuzu forms a lot of thick juice, which settles in the form of visu syrup, and the pulp floats to the top. Lemons candied using this method can be stored for a long time.
To prepare the “yuzhachha” drink, take a tablespoon of syrup and candied pulp, then dilute it with boiling water. You can add a few pine nut grains, honey or sugar to taste to the drink.
Japanese lemon is a widespread citrus plant in Southeast Asia, known in our country only to lovers of exotic indoor plants. Other names for this plant: yunos, yuzu, yuzu, yuzu Kansu (Japan), oranger du Kan-Sou (France), yuze kan tsu (China).
Origin
The Japanese lemon was not bred by man; it is a natural hybrid between the Ichang lemon and the mandarin orange. In the Yangtze River Valley, this plant is currently found in the wild.
Description of Japanese lemon
Typically, yuzu grows like a shrub or tree, no taller than 4 meters, with large branches and dark green foliage. The branches are covered with sharp thorns. In spring, yuzu blooms with many white, fragrant flowers. The beauty of the blooming Japanese lemon has made it one of the symbols of prosperity and optimism for the inhabitants of this country. The plant is no less famous in China, where it began to be cultivated back in the 8th century AD. By the 21st century, the distribution area of Japanese lemon covered Tibet, Korea, China and Japan. In European countries, the plant is grown for decorative purposes.The peculiarity of yuzu is its high frost resistance; the plant does not freeze out at temperatures down to -10 degrees. This allows it to be used in the selection and breeding of other citrus crops, for example, as a rootstock for tangerine, orange or grapefruit.
Japanese lemon fruit
The fruit of the Japanese lemon resembles the shape and size of a tangerine. The color of yuzu can be either golden or dark green, depending on ripeness. Green fruits are also used for food. The peel is easily removed, like from a tangerine, only it is thick and quite rough, rough, can be up to 4 mm thick. The pulp is very sour, even sour than lime, with a tart, pleasant taste. The notes of Japanese lemon are reminiscent of grapefruit, tangerine, and regular lemon at the same time.
Beneficial properties of Japanese lemon and its chemical composition
The beneficial properties of this fruit are similar to all citrus fruits: there is a lot of vitamin C, A, B1, B2, and there is calcium and phosphorus in significant quantities.
Essential oils from its peel are used in perfumery as the first note of aromatic compositions, imparting a fresh, invigorating tone to the entire aroma. The essential oils of the fruit also have a therapeutic antifungal and antimicrobial effect, which is why they are used in aromatherapy.
Japanese lemon in cooking
We previously wrote about the healing Korean drink yuzhacha, but in fact the range of culinary uses of the fruit is very wide. The peel and juice are used for seasonings and marinades, the zest is used to season soups, the juice is used to produce vinegar and make savory salad dressings. They make marmalade, candied fruits, preserves and jams from yuzu.
A special dish is a spicy yuzu-koshu paste made from Japanese lemon, chili pepper and sea salt.
In medicine
Japanese lemon is actively used in the treatment of colds, diseases of the digestive and circulatory systems. Syrups based on this fruit are used.
The investigation established
About seven years ago, having set out to expand the plant range at my beautiful dacha, I unexpectedly found an amazing garden crop (the dream of any summer resident), and a worthy answer to mercantile traders, and an excellent alternative to chemical overseas fruits.
And I found this “three in one” miracle on a neighbor’s property that had been abandoned a long time ago; I don’t even remember when I saw its owners. In general, I looked there, as they say, to check the order (you never know what is hidden there that is harmful and dangerous for others), and accidentally noticed a strange shaggy bush, with dry branches sticking out in all directions, on which hung small, yellow, fragrant... well, like apples. Oh, who are you, fruit unknown to me? Forgotten, abandoned, in a semi-wild state, he was modestly silent. Armed with special literature, I began to make inquiries about the stranger.
And I found out that among botanists and summer residents, the debate has been going on for many years about the correct name and name of this plant, and there is a lot of confusion (it’s like with a guinea pig: it’s neither really a pig nor a guinea pig). Some call it Japanese quince, other - chaenomeles, well, some in general northern lemon, because its fruits give off sourness. I liked the second option, because in translation from Latin the word “chaenomeles” means “valve apple.”
Very similar, by the way. This genus includes three natural species, the most common in China and Japan - chaenomeles japonica, beautiful and cathayan. And there are four more hybrids that arose as a result of cunning combinations of crossings. They create transitional forms between species, which makes their identification even more difficult. In general, when you think that you are growing Japanese quince, it may turn out that it is Japanese chaenomeles or something else. In the end, having become completely entangled in the complex fate of the Chaenomeles genus and lost in the dense branches of its family tree, I voluntarily decided that I had met an excellent Chaenomeles. Just my whim, that's all. And he began to treat him according to the definition.
Planting Chaenomeles
And therefore, he did not replant the old bush, but collected fragrant apples and dug up young shoots, which were full of them around. I immediately planted it on my site. And I planted it like this. I dug 50x50 cm holes at a distance of 70 cm from each other, poured half a bucket of compost into each, a half-liter jar of ash and a handful of nitroammophoska, mixed well. It should be noted that the soil at my beautiful dacha is sandy loam. And therefore, it would probably be necessary to add superphosphate, but I didn’t have it at that time. And money too, by the way.
I planted them up to the root collar, and then immediately watered the plantings well - a bucket per hole. The water was absorbed, I slightly planted the seedlings, and mulched the area around with old fallen pine needles.
It was already in October.
I washed the apples that I collected at home (the aroma fills the whole apartment!), cut them into slices, and took out the seeds. I dried some of the slices on the radiator (drink with tea), and froze some of them - add them to salads and pies in winter, and put them in the same tea. And the tea, I must say, had a unique taste and aroma. Where are the imported lemons? Chaenomeles is lovely. Adore!
But he didn’t throw away the seeds he took out, no (as either beginners, or very arrogant and incurious, or very rich summer residents do). That same October, I sowed them in the prepared bed. I prepared it very simply. I marked a strip of 1 x 3 m, sprinkled 500 g of nitroammophoska, 2 buckets of compost and 2 liters of ash evenly over the surface.
And he dug it all up with a shovel. I leveled it with a rake, made five furrows with a hoe, 1.5 cm deep, and spread the seeds there, at intervals of about 5 cm. I closed the furrows with a rake, leveled it and compacted it. I didn’t cover the garden bed with anything in the winter. I did everything the right way, but to be honest, I thought that nothing would come of it
I had a bad opinion about this plant. In April, all the seeds hatched. The shoots turned out to be quite dense (I took into account for the future that the interval should be greater), so I had to thin everything out.
Twice in the spring I fed it with urea (a matchbox in a 12-liter bucket of water) - in April and May. Moreover, I watered it well twice during the growing season (in the evening), and when it dried out, I weeded and loosened the bed. I didn’t remove the weeds from the garden bed - just mulch. They grew in my garden bed for two seasons, and at the end of the second year, in October, I dug them up. The result was more than two hundred seedlings.
And I distributed them to whomever: neighbors in gardening, neighbors in the city, relatives, and just acquaintances and strangers. And on my plot (taking into account the already planted shoots) there are now 37 bushes growing.
Although Japanese quince has good cold resistance, experts recommend protecting it from piercing winds in winter, otherwise young branches may suffer. As a shelter, the bush can be “draped” with spruce branches or wooden shields can be installed near it, which will trap the snow...
The spring flowering of Chaenomeles, or Japanese quince, is a subject of great joy and delight for all passers-by. This plant is an excellent honey plant, and bees take bribes from it in May, just during the most crucial period for the development of a bee colony. The branches are completely covered from top to bottom with bunches of orange-red-pink-white flowers. Beauty! Chaenomeles is decorative at any time of the year. In spring - flowers, in summer - dense, shiny, dark green leaves, in autumn - numerous yellow apple-fruits.
Important: fruiting is annual and abundant with timely pruning. The most productive branches of this shrub are usually at the age of three years.
Experts say that the yield of Chaenomeles is up to 10 kg per bush. True, I didn’t collect more than five.
Maybe the bushes have not yet gained strength? There is evidence that with good care, chaenomeles can live in one place for 60-80 years. I willingly believe it. From my communication with him, I concluded that this plant does not have any special requirements for soil, but it will always be very happy with loose, fertile soil with the addition of sand. It does not tolerate fresh manure, so I fertilize it with leaf humus. I read in books that bushes love light, and thickening can lead to a decrease in yield. Therefore, in early spring, before the sap begins to flow, I do pruning: I remove all dry, underdeveloped and old shoots, as well as branches older than five years of age (they do not bloom, and therefore do not bear fruit).
In the very late autumn, when the plants go to sleep, I also do pruning, but more gentle. Once I went to the dacha in winter to clear the snow from the branches, and generally see how and what, and at the same time feed the titmice (wonderful summer residents, don’t forget about the feathered helpers!). I looked, and three of my bushes went into the winter unpruned - I got wrapped up and missed them. I thinned it out and took the branches home. So chaenomeles blossomed even in indoor conditions, and the flowering lasted for three whole weeks. It’s cold outside, but on my separate windowsill there’s a riot of wildlife!
Harvesting Japanese Chaenomeles
And finally, a happy ending to the story: I want to talk specifically about fruits. First, a quick note: they contain fruit sugar, organic acids, vitamins B, P (it strengthens blood vessels, and retains its “functionality” even in jam) and, of course, C (chaenomeles contains four times more of it than lemons ). In general, from this side it’s just a wonderful picture.
Another interesting point. Each fruit contains from 20 to 80 seeds. Moreover, they remain viable for four years and have great germination energy. Whenever the seeds are planted (in spring or autumn), they germinate well and before the end of the growing season they manage to reach a size that allows them to be planted in a permanent place or left for the winter in the same place.
And the thought stuck in my head: “Why are all the supermarkets and markets filled with imported lemons, but there is no such beauty?” Grandmothers sell dried fruits at the market, but they haven’t even heard of chaenomeles. It turns out that people simply don’t know about him? Demand creates supply, but there is no demand - so maybe we need to be reminded more often that there is such a miracle fruit?
Personally, I would grow it even for tea alone. Although fresh Chaenomeles fruits are very hard and sour, and it is almost impossible to eat them, you can prepare a lot of healthy and tasty dishes from them.
Chaenomeles (Japanese quince) - recipes
Chaenomeles jam
For example, jam. I wash the fruits, peel them, cut them and remove the seeds. Then I cut them into pieces, put them in a saucepan, add water and boil for about half an hour until they soften. I use the water after blanching the fruit to make syrup. Pour the blanched slices into the boiling syrup and cook over low heat until tender. If you pasteurize jam, then for 1 kg of prepared fruit you need 1.5 kg of sugar and 300 ml of water. The jam turns out to be unusually aromatic, has a pleasant sweet and sour (reminiscent of pineapple) taste, is yellow in color and hardens like jelly.
I also candy the fruits. I wash, chop, sprinkle with sugar. Then I put them in sterilized jars, cover them with nylon lids and store them in the refrigerator. Simple and delicious.
Japanese quince syrup
An excellent product of chaenomeles processing is syrup. I take about 1 kg of fruit, peel it, cut it into pieces, and put it in a jar. During this event I add sugar. It turns out to be approximately 1:1 in volume, and close it with a nylon lid. After 10-15 days the syrup is ready. I pour it into a separate container, and use the slices to make compote or jam.
Chaenomeles japonica juice
Now - juice. I mash the fruits and remove the seeds. I use a juicer to get juice. I store it in liter glass jars with nylon or screw-on lids in the refrigerator. I drink juice, adding sugar to it or mixing it into compote or other juices. Where are all the lemonades?
The juice and syrup can be used for blending or making homemade wine.
The spicy seasoning that my mother makes is very tasty: she takes 3 kg of fruit, cuts it, cooks for 5 minutes. in boiling water; rubs through a metal sieve or colander and puts on fire. When the mixture boils, add finely chopped vegetables into it: 300 g of garlic, 0.5 kg of sweet pepper, 3 pods of hot pepper, 300 g of cilantro and 300 g of any other greens, salt and sugar to taste. Mix all this and boil for 10 minutes. and puts it into jars. Store in the refrigerator.
I would also like to add that during canning, the specific aroma and fragrance of Chaenomeles fruits are preserved. By adding them to compotes or jam made from pears, apples, chokeberries (chokeberries), you can significantly improve the taste and aroma of the latter. I personally especially like this “improved” apple jam.
So, summary: this plant can withstand harsh, one might say extreme, conditions; there are no special complaints about the soils; there is no frequency of fruiting; as a result, you can always have a guaranteed supply of vitamins for the whole winter; reproduces easily and naturally; care is minimal and not burdensome - feed it a couple of times a season and water it three or four times (if there is no rain). Well, also prune and harvest. I personally do not know the pests and diseases of Chaenomeles. In short, a miracle fruit tested by time and adversity!
Special opinion:
You're really sorry!
More than once I have heard from familiar summer residents: they say, what a pity that ripe quince fruits are difficult to store for a long time - they are both tender and their keeping quality is so-so. Well, I won’t argue with the fact that they are fragile, because even a small dent from an impact can very quickly turn into a “bruise”, and then rot will appear.
But you still have to try to chop the entire harvest! I personally collect the harvested fruits in a shallow wicker basket so that they are less subject to any mechanical stress, because crawling up and down the stairs during harvesting, every now and then you accidentally push the container. And I have very little beaten quince.
Growing Chaenomeles - personal experience
Japanese quince is what Chaenomeles is popularly called. By the way, many experts strongly disagree with this popular name. A connoisseur, of course, will immediately enter into an argument and begin to claim that this plant is also found in China - and will remember Chaenomeles Cathayan. But this species is unlikely to be able to withstand the Russian winter, and therefore don’t even try to grow it in the Central region.
We grow Chaenomeles japonica and Chaenomeles Mauleya. They are similar to each other, only the first is a shrub of the Rosaceae family that is taller (up to 3 m), the second is shorter (0.7-1.5 m).
Both beautiful and useful!
Chaenomeles are very decorative and are often used to create hedges, groups and trellises. And Japanese quince is a good honey plant. Its fruits are amber-yellow or yellowish-green, similar to oblong apples (3-5 cm in diameter), sometimes with an appetizing pink barrel, ripening at the end of September. They contain 5 times more vitamin C than lemons. But we don’t recommend eating chaenomeles raw – it’s sour! Delicious jams and compotes are prepared from it, syrups, jellies, marmalade and liqueurs are made.
I grow Japanese chaenomeles in my front garden, which pleases the eye from early spring until late autumn. Chaenomeles is light-loving and relatively winter-hardy (it is better to choose places where a lot of snow accumulates). In normal winters, only the ends of immature shoots freeze.
In general, growing Chaenomeles is not a troublesome task. This is a small, spreading, slow-growing shrub with flexible, upward-pointing shoots. The leaves of Japanese quince are wide, shiny, dark green. Scarlet flowers up to 3.5 cm in diameter, arranged in groups of 2-6 pieces on the shoots of the previous year. Japanese quince is distinguished by its long flowering period, which occurs in June. Almost not affected by diseases.
It is propagated by seeds, green cuttings, root suckers, dividing the bush and layering.
If you decide to propagate Chaenomeles by seeds, then during spring sowing you will need three months of advance stratification - placing the seeds for some time (from 1 to 8 months) in a moist, cold environment,
The vegetative method is cuttings (in June) and grafting onto common quince or pear (in spring).
Chaenomeles seeds and seedlings can be bought at a garden center or ordered from online stores. I planted my shrub using the vegetative method, and it worked.
It is better to preserve chaenomeles in arbitrary proportions with other fruits and vegetables, for example, apples, peaches, hard pears, pumpkin, and zucchini. Prepared chopped fruits and vegetables are poured with syrup (500 g of sugar per 1 liter of water) and sterilized at a temperature of 85°C (liter jars, 13-15 minutes).
1 kg of apples, 300-400 g of chaenomeles, 1 kg of sugar, 1.5 glasses of water. Apples and chaenomeles are washed and cut into slices without peeling. Add water and cook until softened. Rub through a sieve or colander. The resulting puree is brought to a boil, sugar is added and cooked until tender in one step. When the mark left by a spoon in the middle of the mass stops merging, the hot jam is put into jars. Cool and cover with tight lids.
Masks for oily and porous skin
The fruits are grated on a fine grater and poured with vodka half diluted with water. Leave for a week, shaking the container occasionally. Strain. Soak a napkin in the liquid and place it on your face. After 15-20 minutes, remove and rinse your face with warm water.
Beat the chicken protein and add 1 teaspoon of freshly squeezed henome-lesa juice to it. The resulting mixture is applied to the face and washed off with warm water after 20 minutes.
Plant chaenomeles at home, give it a little attention, and it will delight you with its beautiful flowering and healthy fruits.
Japanese quince: beauty, aroma, taste and benefits
I met Japanese quince at an abandoned dacha. One spring my husband and I went to visit. Driving past an abandoned dacha, I noticed beautifully flowering bushes. She asked her husband to stop to look at what kind of beauty there is that you can admire from the road?
It was easy to enter the abandoned dacha, as the fence had rotted and fallen. Coming closer to the bushes, I was simply amazed at their extraordinary flowering. All the branches were strewn with elegant flowers of orange, red, pink and white colors, it was impossible to take your eyes off them. How can you throw away such beauty?!
I didn’t know then that it was Japanese quince (chaenomeles). I also didn’t know that she was not only beautiful, but also very useful. But these bushes sank into my soul. The second time I visited them was in the middle of summer. By that time they were overgrown with grass, and they were no longer visible from the road. I was even worried, were they alive? Alive. Small green apples appeared on the branches. I weeded the grass around them, and also picked some grass nearby and put everything under the bushes. I cut out the lower dry branches. The summer was rainless, so I covered the ground around them with grass to somehow retain moisture.
For the third time I visited the bushes I loved at the end of September. And I discovered that there was a path in the grass leading to my pets. Yeah, that means other guests came to the elegant bushes besides me. Were they offended? No, they didn't offend. The apples are already ripe and yellow. Someone had collected them, but some were still hanging here and there on branches.
I collected them. When I picked them, such a aroma emanated from them, it’s just a miracle! I was afraid to try it, because at that time I didn’t know what kind of fruit it was. I showed it to my brother Vladimir Nikolaevich, and he said: “Yes, this is a Japanese quince! I gave you its seeds to plant in your dacha.” And then I remembered: indeed, I once planted something along the fence and forgot. Apparently, I just didn’t understand what kind of plant it was, I didn’t get into it somehow.
Then my brother picked a whole bucket of yellow, fragrant apples at his dacha and gave it to me. He also gave recipes for making jam, juice, compotes, etc. Then I realized how lovely this quince is!
Fragrant apples
The seeds planted along the fence sprouted and small bushes grew. I realized that I had offended them and undeservedly ignored them. Replanted it in a sunny place. And from those apples that I picked at an abandoned dacha, I collected seeds and planted them before winter last fall. I also want to grow a few bushes, because Chaenomeles is truly a miracle fruit.
Several beautiful varieties of Chaenomeles - description and photo
Chaenomeles superba "Cameo" (Chaenomeles x superba)
Description. This variety of hybrid origin was obtained from x. excellent. Several varieties were bred from this species by Dutch and American breeders. In Russia, they have so far been poorly studied, although the “Cameo” variety can increasingly be found in our gardens, and it behaves well in our country. This is a low shrub (1.5 m). It has double flowers of stunning color: soft peach with a cream stripe along the edge of the petals. It blooms in May, before the leaves appear. The flowers do not bloom at the same time, so flowering can last almost a month. The leaves are elongated, rich green, shiny, with a delicate reddish-bronze tint when blooming. Produces fruits similar to apples (up to 5 cm), at first they are green, later turning light yellow. Agricultural technology. Needs a light or slightly shaded area. Prefers light, fresh, nutritious soil. In the conditions of the middle zone, it overwinters with varying success - flower buds may freeze, and then in the spring they bloom only in the lower part of the bush, which was under the snow.
Reproduction. Cuttings or layering. Usage. Used in group and single plantings, as well as as part of mixborders.
ChaenomelesJapanese"Red Joy" (Chaenomeles japonica)
Description. This variety comes from x. Japanese (perhaps the most stable of all Chaenomeles). It grows up to 1.6 m in height. It is a densely leafy, branching shrub with a wide, rounded crown. Its flowers are dark red, semi-double, quite large with a beautiful, slightly pearlescent tint. They bloom in late April - early May, before the leaves appear. Flowering is abundant and lush. The leaves are small, glossy, slightly curled. Does not set fruit. Agricultural technology. Chaenomeles is a rather unpretentious shrub, but it grows and develops best in sunny areas, although it can also tolerate light partial shade, with fertile soil, well moistened, but without stagnant water. In the conditions of central Russia it winters well, although in particularly harsh winters it can freeze, but only the flower buds suffer.
Reproduction. Chaenomeles is propagated in June by green cuttings.
Usage. This bright variety can be used in a variety of types of decoration. The plant makes excellent low borders that are eye-catching in early spring. It’s a good idea to plant Chaenomeles in small groups against the backdrop of a lawn. And also use them to design the background of a mixborder.
Chaenomelesexcellent"Crimson and Gold" (Chaenomeles x superba)
Description. This variety comes from x. excellent. Unlike most other varieties obtained from this species, "Crimson and Gold" was tested in the conditions of central Russia and worked well. This is a low bush (1 - 1.2 m) with rich green medium-sized leaves. When they bloom, they have a reddish tint, and in the fall they acquire a golden-yellow color. The flowers are not very large, up to 3 cm, but extremely spectacular, bright red, with well-distinguished golden stamens. They bloom in May. Produces fruits that ripen at the end of September. They are edible, but not very tasty.
Agricultural technology. Chaenomeles is undemanding, but is able to fully reveal all its advantages only in a suitable area and with a little care. It grows well in sun or light partial shade. Prefers soils that are light, well-moistened, and fertile. It is frost-resistant, although in particularly harsh winters it can freeze slightly, but quickly recovers. Reproduction. Propagated by cuttings, root suckers and layering. Usage. This consistently ornamental shrub looks good in single and group plantings.
Chaenomeles Toyo-Nishiki (Chaenomeles)
Description. A beautiful variety of hybrid origin. It reaches a height of 1.5 m. The flowers are semi-double, quite large, similar to apple flowers, creamy, and sometimes almost white in the central part. The outer side of the petals is pink, sometimes their inner part also turns pink. Some specimens have both snow-white and pale pink petals in one flower. They bloom in mid-May, flowering lasts about two weeks. Agricultural technology. Chaenomeles needs regular feeding. It is better to feed it three times during the season: the first - in early spring, with nitrogen fertilizers; the second - after flowering, phosphorus-potassium; at the end of summer, repeat fertilizing with phosphorus and potassium. It is also useful to mulch the tree trunk circles - this way the plant does not overheat, moisture in the soil is retained, and the soil itself remains loose. Chaenomeles can be pruned once every 5-6 years, removing only poorly developed shoots, as well as diseased, broken and thickening shoots. Reproduction. Propagated by green cuttings and layering.
Usage. Early flowering chaenomeles looks great with other spring shrubs - low almond and almond tree, forsythia, spirea, mahonia.
Japanese beauty invites you for tea
We can already call plants such as Japanese quince our own, since they have been cultivated in our area for decades. During this period, they were completely acclimatized, adapted to our conditions and feel great.
To make her feel sour
When growing naturally, it is a heat-loving shrub, which, however, is able to withstand harsh winters with temperatures up to 30 degrees below zero without freezing of the buds.
Ive, or. in another way, chaenomele-su, a well-lit place is required, moderately moist soil with a high humus content, but always with an acidic or slightly acidic reaction, as for blueberries. Some gardeners make the mistake of adding ash, lime or dolomite flour to the planting hole. If this circumstance is not taken into account, the plant will grow poorly and practically not bear fruit. To acidify the soil, you can use table vinegar diluted with water in a ratio of 1:10. It is better to mulch with acidic peat, sawdust, and pine needles.
From a bush to a tree
If you leave only one of the strongest and vertically growing shoots on the bush, you can form Chaenomeles in the form of a tree. It is desirable that it is not thickened, so you should leave only 5-7 branches on it. If necessary, the trunk can be supported with a support.
"Japanese" can be propagated by seeds, but this is a rather lengthy process, so it is best to use root shoots, which are usually plentiful.
Quince blooms from late April to mid-May, and in some years throughout May. The flowers are most often red in color and emit a pleasant aroma, attracting bees and bumblebees. During this period, the plant, especially if it is in standard form, greatly decorates the garden.
Fruit time
Care consists of removing weeds and shoots, watering in dry weather, and mulching. In mid-summer, a small drop of poorly developed fruits occurs. Ripening of the remaining ones begins in early autumn, the color of the fruits is golden. They can be removed selectively as they mature.
From one tree I get at least 50 fruits with an average weight of 20-25 g. They contain a lot of nutrients and essential oils (the taste and aroma come from them). But the main value lies in the high content of vitamin C.
It is worth adding that in their whole form the fruits are so sour that it is simply impossible to eat them. Our family has found the following use for henomeles. Wash the ripe fruits, dry them, cut them into slices, sprinkle them with sugar, put them in glass jars and place them in the refrigerator. After a few days, the juice is released, we drain it, and add sugar again to the cut fruits.
Quince vs lemon
What's next? Once the guests, and there were five of them, were offered to taste tea. The tea leaves were poured into 10 cups in equal quantities, a slice of candied quince was placed in 5 of them, and lemon slices were placed in the rest. They poured boiling water over it, after three minutes they took out pieces of fruit and served discreetly marked cups to the guests. So: four “tasters” noted that the tea with quince was more aromatic and tasty, but one did not see any difference. This means that the victory went to Chaenomeles with a score of 4.5:0.5.
This fruit crop is also supported by the fact that it is consumed in the same place where it was grown, which cannot be said about lemon, which “travels” somewhere for a long time before reaching our table.
Beauty in Japanese
Connoisseurs of beauty, masters of winter preparations, and novice summer residents will be pleased with Japanese quince.
My son and I started developing our 6 acres in 1987, when he was 16 years old and I was 46. In the first summer, we had to uproot 60 stumps. In fact, we didn’t do anything else: we had neither time nor energy. But we spent the winter sawing and splitting these stumps. Now I’m 75 years old, my son is no longer alive, my wife died even earlier, so now I have to take care of the dacha farming alone. Over the past years, considerable experience has been accumulated in growing garden crops, including Japanese quince, which I want to talk about.
When I first saw this plant in the spring, about 30 years ago, near the house in the city where we lived then, I was struck by its bright scarlet flowers, densely clinging to the branches. It was such a beautiful and unusual sight that every time I passed by, I stopped and admired. At the same time, I didn’t even know what this culture was called.
I began to delve into the literature and found out that this is the Japanese quince, or, scientifically, chaenomeles. From that moment on, I was eager to plant it on my site. And several chaenomeles bushes became the first pets in the garden. Until now, I have about 10 bushes growing on my site, and every spring in May they delight the eye with their flowering. I think that we still need to look for a more decorative garden crop.
During this time, the bushes had to be replanted from place to place several times, which was associated with the redevelopment of the site and the construction of a house and a bathhouse.
From my own experience, I will say that replanting adult empty trees is quite difficult due to the long central roots that go to great depths. This should be kept in mind by anyone interested in Chaenomeles.
About 10 years ago I collected seeds from the bushes and planted them in the fall in the front garden in one row. The germination rate turned out to be very good: after about a year, there were already about 20 vigorous sprouts in front of the house. I planted some of them on the site, and gave some to friends. At the same time, it was possible to notice some differences in the fruits of the plants: some were yellow, others were yellow-red.
Japanese quince bushes grow well in open sunny areas, but develop poorly in the shade: they bloom poorly and do not bear fruit. They do not require special care; they grow, as they say, on their own. In frosty winters, the ends of the branches can freeze, so I always cover the bushes with a layer of snow, especially since this is absolutely not difficult to do, since they are low-growing and rarely grow more than 0.5 m in height.
I harvest in late August - early September.
It’s possible, of course, later, but I don’t particularly trust the weather now. In any case, the deadline for harvesting is before the first frost, since they instantly destroy the berries. And the berries make excellent jam (reminiscent of rhubarb in taste) and compote. You just need to keep in mind that since the fruits are quite sour, the sugar consumption will be one and a half times more than usual. In addition, they are also very hard (especially compared to the fruits of “simple” ripe quince), so you will have to use force when cutting the fruits and removing the seeds, which occupy up to half the volume of the berries.
I address these brief practical comments to those gardeners who are just beginning to develop their plots and select plants for planting.
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