Honeysuckle

Honeysuckle is often called the wolfberry. It grows in the form of a creeping, climbing or straight shrub and has rather large flowers of white, light yellow, light blue or light pink color. In height, the honeysuckle can reach 2 m, and this is not the limit!

Shrub berries have a dark blue or blue color with a waxy coating, their shape is elongated or round. The fruit of the wolfberry taste something like blueberry, but it all depends on the type of plant. They can be bitter, be sweet, sour-sweet. Some varieties have fruits that resemble strawberry or pineapple in taste.

In our country, ordinary honeysuckle grows everywhere. There are 3 edible species in Russia in total - Caucasian, Altai and Kamchatka. In addition, there are 14 more species of wild honeysuckle. It is especially widespread in Sakhalin, the Far East and Siberia.

Honeysuckle: useful properties and contraindications

The main difference between edible honeysuckle and wild-growing berries is the color of berries, for example: almost black or blue berries can be eaten, but it is absolutely impossible to eat orange or red shades!

Honeysuckle: the benefits and harm

Honeysuckle - useful and rich in various nutrients plant. Due to the fact that it begins to bloom in early spring, the fruits ripen in early summer. At this time, the berries of almost all other cultures have not yet ripen. But, along with useful properties, the fruits of honeysuckle have contraindications.

Honeysuckle: useful properties

  • Traditional medicine has been using this plant for several centuries to treat a number of diseases. The fruits of this shrub have a rich set of beneficial substances, since monosaccharides, magnesium, ascorbic acid, phenolic compounds, vitamins of group B, pectins, organic acids, macro - and microelements, etc. Vitamin C contains no less than wolfberry strawberries or lemon!
  • Interestingly, the final plant composition is mainly affected by the area in which it grows. If honeysuckle developed in a hot and dry climate, its fruits will be less acidic, but the sugar content, on the contrary, will increase, in fact, like tannins and coloring matter, therefore the berries will be more bitter. The humid and cool climate will make the fruits sour and increase the level of vitamin C in them. Berries that have ripened in the temperate continental climate also include a greater amount of monosaccharides and vitamin C.
  • The fresh fruits of this plant are superbly refreshed in the heat.
  • For problems in the cardiovascular system, the berries of this plant are useful, as well as in hypertension, anemia and atherosclerosis. Fresh fruits are used as a tonic and for the prevention of malaria and scurvy. Honeysuckle has a good effect on the gallbladder and liver. It lowers blood pressure and relieves headaches, the fruits of the wolfberry are recommended for frequent nosebleeds.
  • During the heat treatment and after it, the honeysuckle berries retain their beneficial properties. If they are included in the daily diet, the secretion of gastric juice will improve, the walls of blood vessels will strengthen, and salts of heavy metals will begin to be removed from the body. With dieting, it is also indispensable, as well as in the process of restoring the body after a long illness. Just one cup of fresh wolfberry fruit contains the daily intake of B vitamins and iron.
  • In the treatment of duodenal ulcers and gastritis, this plant is actively used. Its fruits have diuretic, astringent and anti-inflammatory effects. The improvement of memory is positively affected by a decoction of blue honeysuckle. This plant fights against sore throats and other diseases of the upper respiratory tract due to its high antiseptic and anti-inflammatory properties.
  • The composition of honeysuckle includes anthocyanin substances, which, together with pectin, play the role of antioxidants, that is, the cells of the body later grow old and less often degenerate into malignant ones. The juice and fruits of the wolfberry reduce the load on the blood vessels, thereby positively affecting the eyesight, prevent the development of glaucoma.

Honeysuckle: contraindications

Honeysuckle: contraindications

  1. If you eat edible honeysuckle in moderation, it will not bring harm to the body, but if you use poisonous varieties, then the dosage must be observed carefully.
  2. If you have eaten a large amount of edible berries, this may be fraught with the formation of the following disorders in the functioning of the body: a sharp jump in the level of hemoglobin and red blood cells in the blood; exacerbation of allergies (in young children - diathesis); disturbed stool (diarrhea).

Honeysuckle Jam: Useful Properties

As is the case with other healthy berries, vegetables and fruits, in order to preserve honeysuckle vitamins for the winter - you can freeze it, and best of all - make jam from it, which will have not only healing, but also excellent taste.

For the storage of such a product is better to choose small glass jars, for example - half-liter, which must be sterilized. Before that, they should be washed and carefully inspected for chips and cracks. Covers for rolling should be smooth and clean, and best of all - new. Only after such preparation can you proceed to sterilization of containers. One of its options is exposure to high temperature. It kills all the harmful bacteria. During this procedure, you need to monitor the banks, because the glass does not tolerate a sharp temperature drop and can simply crack. You can sterilize the jars with an oven, steam or microwave.

Fruits for making jam need to choose fresh, free of defects and damage, rot and not overripe. Berries need to sort out, referring to this process is very scrupulous, clean from the twigs and leaves, then rinse in running water and dry, preferably on a clean cloth.

Honeysuckle Jam: Recipe number 1

Honeysuckle Jam: Recipes

Composition:

  1. Honeysuckle berries - 1 kg
  2. Sugar - 1 kg

Cooking:

  • It is necessary to take an enamel basin or saucepan in which the jam will boil, pour 200 ml of water into it, pour out the sugar, stir and bring to the boil. After the sugar is completely dissolved, the fire should be lowered and the syrup should be boiled for 10 minutes.
  • Lower berries into a boiling syrup, after boiling remove from the stove and put the dishes in a cool place for at least 7 hours, and better at night.
  • After that, the dish with jam should be put back on the stove and gently stirring for 15 minutes to cook, removing the froth as necessary.
  • Cooked jam poured into pre-prepared jars and close them.

Honeysuckle Jam: Recipe number 2

Honeysuckle Jam: Recipes

Composition:

  1. Honeysuckle berries - 1 kg
  2. Sugar - 1 kg

Cooking:

  • Berries put in a pan, cover with sugar on top and leave for 4 hours, so that they give the juice.
  • After putting the pot on the fire and cook for 5 minutes, then remove from and set aside for 8 hours.
  • After that, the jam must be returned to the fire, cook for 15 more minutes, poured into prepared containers and closed.

Honeysuckle Jam: Recipe number 3

Honeysuckle Jam: Recipes

Composition:

  1. Honeysuckle berries - 1 kg
  2. Sugar - 1 kg

Cooking:

  • Put the pan on the fire with 200 ml of water, pour sugar there. Wait until the mixture boils, then cook the syrup for another 10 minutes.
  • After there you need to lower the berries and stand for 4 hours so that they soak.
  • Then put on fire and cook for 5 minutes, then remove from heat and leave for 8 hours.
  • After that, return to the fire and cook until ready (the berries should float to the surface), stirring gently.
  • Hot jam you just need to pour on the banks and close.

In order for this product not to become sweet, during the last cooking you can add citric acid (1 g of acid per 1 kg of jam). It is best to make jam from varieties that have sour taste, otherwise it may turn out to be too sweet. Such preparation is stored for the winter and in a cellar, and on a balcony, and even in a case.

Honeysuckle - a plant that, when properly applied, can bring a lot of benefits! It can prevent and heal many diseases, as well as help the body recover, for example, after a serious illness. Jam made from it is easy to prepare, but the berries with this method of preservation do not lose their beneficial properties.

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