To all year round to enjoy and benefit from their own grown fruits, gardeners harvest part of the harvest after harvest. The article will discuss the Chinese magnolia vine and ways to preserve its healthy berries for the winter.
What is a plant and what is the use of its fruits
Chinese is a perennial woody vine that can reach a height of 15 m. In nature, the plant can be found in China, Japan, and Sakhalin.
In autumn, along the entire length of the vine, the ripening of fruits collected in a small brush size begins. These are round red berries with a sour taste and a strong lemon smell. In the photo of the liana in autumn period fruits always stand out bright spots against the background of green foliage. It is thanks to their beneficial properties that the plant has become widespread in amateur gardens.
The fruits contain approximately 20% organic acids, a lot of mineral salts, trace elements and vitamins. The use of such a set has a positive effect on nervous activity person, than tones the whole body.
Because of the very sour taste, the berries are rarely consumed fresh. More often they are dried or made into a brew. Schisandra harvest of various kinds retains most of the useful properties of berries and can be used as a preventive and medicine. Berries are harvested after they are fully ripe. According to the terms, this falls on September-October. Remove the brushes very carefully, with a sharp knife. If the vine is severely damaged, it will not bear fruit next season.
Attention! In no case should you harvest in galvanized buckets. When interacting with lemongrass juice, the metal begins to oxidize.
Dried and frozen fruits
Drying berries can be called the most useful way storage. Such harvesting of lemongrass practically does not cause changes in the substances that make up the sour fruits. The process takes place in 2 stages. At the same time, drying is combined for fresh air and in the oven.
Advice. To make this harvesting method successful, you do not need to tear the berries from the stalks. It is better to dry lemongrass with whole brushes.
The drying method looks like this:
- The berries removed from the vine are laid out on a baking sheet covered with a clean cloth or paper. In this case, be sure to ensure that the clusters do not touch each other.
- Arrange a baking sheet outside under a canopy or, even better, in a well-ventilated attic.
- After the lemongrass has dried a little, the berries can be separated from the stalks.
- Having spread the red fruits in a thin layer, the baking sheet is sent to the oven for 7 hours. The temperature all this time should be maintained within 45-55 ° C and no more.
This is how they do it for several days. Lemongrass, dried according to the rules, has a dark red color. At the same time, the berries turn out to be evenly shriveled, they do not stick together. If there is an opportunity and desire to freeze the berries, then they should also be collected with brushes. The skin must be intact.
Advice. In order for the harvesting of lemongrass by freezing to be successful, before immersing in freezer it needs to be kept in the refrigerator for several hours.
Prepared berries are freely laid out on plates, baking sheets and placed in the freezer. After a day, lemongrass is taken out, laid out in special containers or bags and arranged for long-term storage.
Jam, jam and marmalade
Lemongrass is not only very useful. Mixed with sugar it's quite delicious dessert, so some housewives are happy to cook jam, preserves and marmalade from it. The first preparation of lemongrass has the following recipe:
- berries - 1 kg;
- sugar - 1 kg.
Red fruits are ground, thus separating the pulp from the skin and seeds. Sugar is poured into the finished puree and the mixture is boiled until thickened. Jam is laid out in jars, corked and sent for storage.
Jam is prepared in almost the same way, but in this recipe whole berries are used and sugar is added in a ratio of 1:1.5. Lemongrass for such a preparation should be dense, slightly unripe. The recipe is done step by step:
- Without cutting off the stalk, lemongrass is well washed.
- The berries are separated and mixed with sugar. Leave overnight.
- To make the future jam a little thinner and the container with it could be put on fire, a little water or apple juice is added to lemongrass.
- The container with the brew is placed on the fire and boiled for 5-7 minutes in 2 passes, after which it is poured into jars.
Such preparation of lemongrass as jam differs not only in excellent taste. It can be used as an excellent cold remedy.
Lemongrass marmalade is a wonderful delicacy, which is the best thing to have with tea on long cold evenings. To prepare it, you need to take:
- lemongrass juice - 1 l;
- sugar - 2-3 tbsp;
- pectin - 3 tbsp.
Prepare it like this:
- Pectin is poured into slightly warmed juice and left to swell for 30 minutes.
- In another container, sugar syrup and 150 ml of juice are boiled.
- The pectin mixture is poured into hot syrup and everything is boiled until thickened.
- When hot, the mixture is poured into jars or, if consumption is planned in as soon as possible, on low trays.
- In the future, the marmalade is simply cut into pieces with a knife.
Harvesting such valuable fruits as lemongrass is not particularly difficult. But in winter useful product can raise the tone and help the body cope with a cold.
Chinese lemongrass grows not only in China, but the Chinese told about its healing properties, and it is they who need to be thanked for this wonderful plant from a hundred diseases. In lemongrass, almost all parts of the plant are healing and useful, and not only berries, but also leaves with young shoots can be harvested for the winter.
1 Drying lemongrass berries2 Drying leaves and shoots of lemongrass
Schisandra berries are harvested at the end of summer - at the beginning of September. Arm yourself with scissors, and cut the entire bunch without cutting off the berries. Put lemongrass clusters in a wicker basket and try to avoid contact of berries with metal objects. Oxides of lemongrass juice and metal can cause unpleasant and not at all useful compounds.
Schisandra berries are very tender and ooze juice instantly if you press them down a little, so they are dried like that, along with the stalk.
If the harvest is not rich, you can hang the bunches in the kitchen, on wire hooks, until completely dry.
If there are a lot of berries, then they are dried by laying them out in one layer on wooden boards, or special nets for 5-7 days.
After the berries are tied, they should be dried in the oven or in an electric dryer. In an electric dryer, it will take about 6 hours, at a temperature of +50 degrees.
Ready berries acquire a dark, almost black color and a somewhat wrinkled structure.
If the stalks interfere with you, now they can be safely removed without damaging the berry itself.
It is better to store dry lemongrass berries in a wooden or cardboard box so that they do not become moldy.
Drying leaves and shoots of lemongrass
Leaves and young shoots Chinese magnolia vine also harvested to brew in winter tasty tea with lemon flavor. Leaves are harvested immediately after picking berries, and before the start of leaf fall.
Leaves and creepers are crushed with scissors, and dried, scattering not in a thick layer on a drying tray in a dry and warm room.
Lemongrass leaves and sprigs can be brewed as an independent drink, added to purchased tea, or combined with other herbs. And since lemongrass is medicinal plant, first consult with your doctor about its use.
How to harvest lemongrass berries for the winter, see the video:
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Harvesting lemongrass
The bright red berries of lemongrass have a pronounced sour taste and delicate aroma. Our today's article is devoted to the preparation of this valuable natural raw material.
Harvesting lemongrass
In our region in natural conditions there is Chinese magnolia vine, which came to us, as the name suggests, from China. This liana prefers to settle in mixed coniferous-deciduous forests. Domesticated lemongrass pleases with a good harvest - each plant produces about 7 kg of berries. Bright fruits are an excellent energy drink (a handful of dried berries is enough to feel cheerful all day long - hunters have been using this property for many centuries).
Schisandra berries are harvested in September-October (during the period of full ripening). The brushes are cut with a sharp knife so as not to damage the mother plants (having received an “injury”, the vines can stop bearing fruit). Harvest is stored in enamelware or wicker baskets, but not in galvanized buckets (sour juice oxidizes the surface). The berries are removed from the brushes and processed during the day.
dried lemongrass
Schisandra berries are washed, laid out on a canvas and allowed to dry completely from moisture. Then they are transferred to iron sieves or on baking sheets and dried in an oven (in an oven, in a dryer) at a temperature of 55-60º C, taking a break for 3-4 days after several hours of drying.
frozen lemongrass
Prepared lemongrass berries are frozen on plates in bulk, and then poured into plastic or cardboard boxes (as an option, into plastic bags). Store the product in the freezer.
lemongrass jam
Pure lemongrass berries are steamed and then ground through a fine sieve. The resulting puree is placed in an enamel basin, sugar (1:1) is added and boiled with constant stirring until thick. The finished jam is laid out in sterilized jars and corked (as an option, the neck of the jar is covered with parchment paper and tied with twine).
lemongrass jam
Jam is cooked in almost the same way, but apple juice is added to the composition (100 ml per 1 kg of puree) and the amount of sugar is increased by half (1.5 kg of sugar is required for each kilogram of berries). The rest of the cooking technology remains the same.
Lemongrass compote
Lemongrass
Sugar - 400 g
Water - 1 l
Schisandra berries are separated from the brush, washed thoroughly, placed in sterilized jars and poured with hot syrup. Half-liter jars with compote are heated at 80 ° C for 10 minutes or sterilized in boiling water for exactly 3 minutes.
Lemongrass juice
The harvest is kept for a couple of days, waiting for the softening of the berries. After that, they are washed and the juice is squeezed out using a manual juicer (it is better not to crush the seeds, because they have a resinous taste). The juice is mixed with sugar in a ratio of 1:2, waiting for the complete dissolution of the sweet grains, poured into dark glass bottles and hermetically sealed. Store the finished product in the cold.
Lemongrass Wine
From the pomace remaining after making the juice, wine is made (in passing, seeds are extracted from the crushed fruits). Push-ups are poured cold water and let stand for 2-3 days. The wort is drained, diluted with water and sugar is added (to taste). The wine is allowed to ferment, closed with a water seal, and then drained from the sediment.
Lemongrass seed tincture
The seeds remaining after making the wine are washed from the remnants of the pulp, crushed and poured with alcohol. After a couple of weeks, the product is ready for use (it is drunk in small doses, no more than 30 drops).
lemongrass syrup
Schisandra berries are washed, poured into a glass jar and ground with sugar in a ratio of 1:1. After 7-10 days, the settled syrup is drained, filtered, poured into sterilized bottles and sent to a cold place for storage.
Lemongrass marmalade
Lemongrass juice - 1 l
Pectin - 3 tablespoons
Sugar - 2-3 tbsp.
Pectin is diluted in heated juice and allowed to stand for about half an hour. Syrup is boiled separately using the indicated amount of sugar and 150 ml of juice. The pectin mixture is poured into the hot syrup, brought to a boil and boiled with constant stirring until thick. Ready marmalade is transferred to sterilized jars and closed.
Harvesting and growing lemongrass may seem like a troublesome process, but this is not entirely true. Liana, rising on a support, takes up a minimum of space, but at the same time provides maximum benefit, decorating the garden and giving valuable medicinal raw materials.
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Lemongrass jam for the winter: Far Eastern recipe
Hello dear readers. This year, finally, after a couple of years ago, during the passage of the spring fell, all fruit and berry pleasures burned down, lemongrass grew and began to bear fruit again. And by the way, very handy. It rained in our Far East, I caught a cold, and lemongrass jam is the first remedy in the fight against such an ailment.
This plant is even compared for its healing properties with ginseng. Schisandra berries perfectly raise immunity, normalize blood pressure, invigorate and give strength. So, before going to bed, you should refrain from drinking lemongrass jam. It is so useful that it deserves a separate discussion on this topic, which I will definitely raise in the near future. I'll just tell you how healing properties help with colds.
In the past summer season, by the way, I was not lazy and prepared well for the long winter. He made all kinds of jams and, of course, did not forget about raspberry. How without it?
In our area, lemongrass begins to ripen in late August and early September. Its bright red clusters hide in dense foliage, hoping that they will pass by being boiled in sugar syrup. But it was not there.
Like in the jungle, making their way through the vines, Far Easterners guard lemongrass. They are not afraid of the midges of the oceans, when it matures, they patiently wait. As soon as the berries turned a little red, the hunters with the basket are right there. Brass basins rang, and now they put jam in jars. In winter, they will get the elixir of health. They will kiss him once more and increase the livestock of the tribe. After all, our lemongrass is still a hero.
Chinese Lemon Berries Jam
When weighing, I got 870 grams of sorted lemongrass berries. This is the amount I needed:
1300 grams of sugar half a glass of natural apple juice.
For jam, it is better to use reddened, but not fully ripe berries. They need to be slightly firm.
Recipe with photo step by step
I wash lemongrass under running water without removing it from the branches. I let the water drain.
I sort through, separating the berries from the twigs, removing debris and all sorts of insects. Look closely at the photo where all the ingredients flaunt together. By leaflet ladybug crawling. He himself noticed only now that the insect got into the frame, thereby deciding to perpetuate himself. I fall asleep, lemongrass with sugar.
I mix and keep in this form for 12 hours. Not much juice comes out. It absorbs all of the sugar.
I heat it up on low heat. At the same time, I constantly stir the sugar-berry mass. The syrup is formed quite quickly. After boiling, continue to cook for 5-7 minutes.
This is a large climbing shrub-liana from the magnolia family. Its length reaches fifteen meters, and winding around trees, lemongrass resembles a vine. The thickness of the stem is 2 centimeters. The plant takes the form of a shrub in the northern regions. Lemongrass leaves are light green, petiolate and slightly fleshy, mostly in tufts, their petioles can be either reddish or pink. Cream flowers or white color with a pleasant smell, and stamens of 3-5 pieces are combined into a thick column.
Schisandra berries are 2-seed, bright red, juicy, spherical, very sour. The seeds smell like lemon and have a bitter, burning taste. The bark of the roots and stems also smells like lemon, hence the name lemongrass.
Liana grows wild in the south of Sakhalin, in Primorye, it can also be found in broad-leaved forests, in river valleys, along the edges, in clearings. Plentiful harvests of lemongrass occur once every few years, and due to the careless breakage of branches during harvesting, the growth of the shrub stops.
How to choose
Usually the fruits and seeds of lemongrass are harvested. As they mature, fruits are harvested. And the drying process consists of two parts: first, lemongrass berries are dried a little in the air for two to three days, and then they are dried in a special dryer or a conventional oven. Initially, the temperature is set within forty degrees, and by the end of drying, it is raised to sixty.
How to store
Fresh lemongrass berries, unfortunately, are hard to find and buy. But summer residents, on their plots, grow this vine. Collected in a thin layer in boxes, the fruits are immediately dried. Then put in small bags.
Can be with fresh berries, without damaging the seeds, squeeze out the juice and preserve it with sugar. After standing for a while, the juice acquires a jelly-like consistency.
Another good way storage of fruits is to fill them with sugar, grind well and put in a jar. Must be stored in the refrigerator.
Chemical composition
Lemongrass fruits contain almost 20% organic acids, the main amount is malic, citric and tartaric. A little sugar and about 500 mg of vitamin C per 100 grams of berries. The composition also includes pectins, tannins, saponins, flavonoids, anthraquinones. Lemongrass is rich in essential oils, because in its stem and seeds there are more than two percent, and in the bark of the stems above three. Essential oil has found its use in perfumery.
Up to 33% fatty oil is included in the seeds. The oil consists of glycerides of unsaturated fatty acids - oleic and linoleic. Vitamin E was also found in it. Due to its composition, lemongrass has immunostimulatory, adaptogenic, stimulating and tonic properties.
Nutritional value per 100 grams:
Useful properties of lemongrass
Composition and presence of nutrients
Lemongrass leaves contain a large number of micro and macro elements: calcium, magnesium, potassium, iron, copper, manganese, cobalt, iodine, zinc and aluminum. They are also present in fruits, but only in much larger quantities.
The value and beneficial properties of lemongrass fruits are vitamins E and C, mineral salts, organic acids, sugars and other components mentioned above.
But the most important and useful components in lemongrass are schizandrol and schizandrin - biologically active substances included in the essential oil. They tone and improve liver function. These substances stimulate the cardiovascular and nervous systems. Daily dose of these substances is contained in 50 grams of fresh pulp of lemongrass fruits.
Medicinal properties
Even in the 5th century, it was known about the refreshing and tonic effect of lemongrass fruits. Local hunters, in the Far East, took with them hunting dried berries lemongrass, they helped them to be more enduring.
To date, lemongrass has found its wide use as an adaptogenic and stimulant for mental and physical overwork. It is also very effective in depressive and asthenic syndromes.
Schizandra berry tincture is used as a prophylaxis against acute respiratory infections and influenza. The content of glycogen, under the influence of lemongrass, in the liver decreases, and in the muscles it increases, and the amount of lactic acid changes vice versa.
In China, the seeds and fruits of lemongrass are used for weakened heart muscle, heart neurosis, nephritis, and hypertension. A decoction of berries also lowers the level of sugar, chlorides and reserve alkali in the blood, and also well stimulates tissue respiration.
Fruits and seeds are prescribed for various diseases: anemia, sexual weakness, pulmonary tuberculosis, diseases of the kidneys, liver, stomach, respiratory organs.
It is very easy to prepare the infusion: take 1 tablespoon of dry or fresh berries and pour 250 ml of boiling water, leave for at least two hours. Take two tablespoons four times a day.
Alcohol tincture can be prepared as follows: 10 grams of crushed seeds, 20 grams of fruits, pour 100 ml of 70% alcohol, leave for 10 days, then strain. Take on an empty stomach 25-30 drops.
Use in cooking
In cooking, lemongrass is used to make delicious fruit drinks and syrups. Such drinks cheer up and relieve fatigue. Very tasty lemongrass jams, preserves, marmalade and compotes. Confectionery factories add it to some varieties of marmalade, chocolate and sweets. And at the Primorsky plant they produce refined sugar, which contains lemongrass extract.
Use in cosmetology
Raw materials of lemongrass in cosmetology have also found their application. It is included in the composition of moisturizing, tonic masks.
Back in ancient China, for the first time, medicinal purposes apply lemongrass - a berry that has a wide range beneficial actions. Today, entire plantations of this crop are grown for the pharmaceutical industry. Often there is also lemongrass planted by amateur gardeners in their plots, where it performs a decorative function.
Description
The homeland of this plant is China, but it has also become quite common in Russia (mainly in the Far East), in Japan, and Korea. It grows most often on the slopes, located at an altitude of 200 to 400 meters above the level of water bodies. Lemongrass is a liana-like shrub whose branching stems are up to 2 cm thick and reach a length of m. They are covered with a reddish-brown smooth bark, which becomes more rough and flaky with age.
The fleshy leaves of a light green color are located on long (up to 3 cm) petioles. Their shape is elliptical, the edges with weakly pronounced teeth. In late May - early June, the bush is covered with white, dioecious flowers that have a delicate, pleasant aroma.
Later, fruits are formed in their place, which finally ripen in September - October. The berries are round, bright red. Their pulp is juicy and soft, but the taste is very specific, bitter. The smell, like that of leaves and bark, is lemon, for which the plant got its name. Inside each berry are two kidney-shaped seeds. Fruit yield is up to about 30 kg per 1 ha.
Biochemical composition
A large number of useful components contained in this plant, allows it to be widely used in the pharmaceutical industry. Their complex and due to its therapeutic effect.
A lot of different things have been created today medicines containing lemongrass. Its berry is rich in catechins, anthocyanins, essential oils, pectin and organic acids. It is an excellent source of vitamin C.
They are also rich in trace elements, such as copper (0.1 mg / g), manganese (0.22 mg / g), zinc (0.13 mg / g), nickel (0.33 mg / g). A large amount of potassium (19.2 mg/g), selenium (33.3 mg/g) was found in them. All these components have a positive effect on the human body. No poisonous substances were found.
Healing properties of lemongrass
The popularity of this plant in pharmacology is largely due to its tonic and restorative effects. No wonder Chinese hunters, going on a long journey, always took lemongrass berries with them. The properties of these fruits stimulate the nervous and muscular system helped keep physical form, for a long time go without food and not feel tired.
Lemongrass fruits enhance positive reflexes, activate metabolism, increase immunity and photosensitivity of the organs of vision. In addition, they stimulate cardiovascular activity and respiration, increase motor secretion digestive tract, tone the uterus and skeletal muscles. Therapeutic action due to the ability of fruits to increase blood circulation in a diseased organ, and the biologically active substances in them help the coordinated work of the whole organism as a whole.
Lemongrass is a berry that is indispensable in the process of intense mental work, when concentration of attention, concentration and integrity of perception are especially necessary.
Application in traditional medicine
Basically, funds based on this plant are used in case of loss of strength, to restore working capacity, in case of overwork. Its fruits are recommended for people who have suffered from severe debilitating diseases. Their tonic properties help to cope with increased mental stress.
For asthma, bronchitis and other diseases respiratory system different parts of the named plant are used. Schisandra berries, the use of which is discussed in our article, are effective for myopia, giving excellent results to improve visual acuity.
Tinctures prepared from lemongrass fruits help with impotence, various types depressive states for the prevention of influenza and colds. Essential oils contained in the plant in large quantities improve the functioning of the liver, heart, and have an antipruritic effect on insect bites.
It has been established that even schisandra berries can remove glycogen and lower blood sugar levels.
Recipes
The fruits of this plant are used for medicinal and preventive purpose in any form - fresh, dried, frozen. There are many ways to prepare various means among which the following are the most popular:
Use in cooking
Lemongrass fruits are successfully used for making fruit drinks and syrups. These drinks are invigorating and uplifting. In cooking, there are many options for what to do with lemongrass berries. From them it turns out delicious jam and even marmalade.
Lemongrass for weight loss
There are a lot of main reasons for the appearance of excess weight - it can be caused by malnutrition, hormonal disorders, slow metabolism, stress, low physical activity etc. Lemongrass is a berry that can eliminate many of them, thanks to its amazing properties. It normalizes metabolic processes, lowers cholesterol, levels hormonal background. In addition, by stimulating the body, lemongrass allows you to increase energy expenditure. All this leads to fat burning.
Nutritionists believe that sprinkling lemongrass juice on food reduces the absorption of sugar, the excessive consumption of which is one of the causes of obesity. A large amount of vitamin C contained in the fruits of this plant normalizes bowel function. Regular use water with the addition of lemongrass juice or its berries allows you to lose up to 10 kg of excess weight.
You should not just abuse such a diet. The course should be no more than a month, because otherwise the stomach may malfunction.
Contraindications
Any means used in traditional medicine, should be taken only after consulting a doctor, because there are always some contraindications. Even completely harmless, it would seem, schisandra berries are not recommended for people suffering from insomnia, disorders of gastric secretion, having high blood pressure as well as pregnant and lactating women.
Procurement and storage
The collection of lemongrass fruits is carried out when they are fully ripe. This usually happens in September, before the onset of frost. The brushes are carefully cut off so as not to damage the vines and scattered on burlap.
For about 2 days they are left in this form under a canopy. Then the berries are picked and placed in a special dryer for 6-8 hours. The temperature should be maintained between 45 and 55°C. Store dried raw materials in hermetically sealed bags.
Schisandra chinensis is a plant with huge amount beneficial actions. All of them are quite long in time, so it is advisable to take funds from its fruits in the morning.
Highly useful berry Chinese and far eastern magnolia vine great for making jam at home. Many chefs share some recipes and tips, inform about the features, beneficial properties and dangers of fruits. We will consider all these subtleties in this article.
Peculiarities
Lemongrass is a perennial deciduous vine that has a lignified trunk. The height of the shrub can reach 15 meters. Lemongrass has oblong pointed fleshy leaves, these petiolate leaves of light green color reach 10 cm. During flowering, white flowers appear on the vine. Bright red berries look like wax balls, have a pronounced smell of lemon and pine needles. Each fruit has a small seed.
Lemongrass has unusual, specific palatability. The plant combines 4 taste types: sweet, sour, bitter and salty taste. Fresh berries are usually not consumed because of the too acidic pulp, bitter and burning seeds. However, the skin of the fruit is incredibly sweet. Medicines made from lemongrass have a salty taste.
From ancient times in China, Japan and Korea, the berry was harvested for future use. Sailors and hunters used dried fruits, which contain a special tonic substance with invigorating properties. The plant relieves fatigue, helps to overcome sleep, gives a person strength.
The homeland of the shrub is considered to be Far East, Northern China and Japan. Far Eastern and Chinese fruits ripen in late August or early September. The crop is harvested in autumn before the onset of cold weather. Cut the bunches very carefully with a sharp knife. If the vine is damaged, there will be no harvest next year.
Lemongrass lends itself easily to the preservation process. It is great for winter preparations.
Beneficial features
The plant has many tannins and organic matter. It contains citric, malic and tartaric acid. Ripe fruit juice contains carbohydrates, essential oils. The berry is rich in potassium, calcium, selenium, iodine, iron, magnesium, phosphorus, vitamins of groups B, C, E.
Fruit jam gives the body energy, strength and vigor. The plant improves immunity restorative action. Jam improves the functioning of the digestive tract. Bone is also being strengthened.
For those suffering from some heart diseases, a berry dessert will be of great benefit. Fruits have a beneficial effect on the elasticity of the walls of the heart muscle, stabilize heart contractions.
The berry helps to concentrate, increase visual acuity and the ability of the eyes to quickly adapt in the dark. She is a good motivator nervous system helps to cope with depression, stress. plant improves reproductive function organism, slows down the aging process. Metabolic processes in the cerebral cortex are enhanced.
Jam regulates blood circulation, reduces the risk of blood clots, and has a beneficial effect on blood composition. With anemia and loss of strength, lemongrass is also recommended. The fruits can serve prophylactic from oncology. They are used for the manufacture of drugs intended for chemotherapy.
During the period of winter colds, lemongrass jam helps the body fight viruses, bacteria, relieves various inflammatory processes. The work of the respiratory organs is normalized. Lemongrass is included complex therapy to combat bronchitis, bronchial asthma.
Possible harm
Far Eastern lemongrass is a very strong natural stimulant. People with increased excitability should refrain from using it. Despite the fact that lemongrass jam contains high concentration useful substances children should be given it very carefully.
For epileptics, hypertensive patients, pregnant and breastfeeding young mothers, it is better to refuse jam from the Far Eastern and Chinese magnolia vine. Berry dessert can provoke an increase blood pressure, increased heart rate.
Jam can cause allergic reactions, therefore, before use, it is advisable to check your body for the individual tolerance of lemongrass.
How to cook?
Far Eastern lemongrass jam is great for preparing a dessert for the winter. Exists classic recipe making jam. To do this, you need a kilogram of berries, 1.5 kg of granulated sugar and 100 ml hot water. The ripened dense berry is washed with running water, removed from the branches, covered with sugar on top.
The berry mixture should be infused for a day. Then 100 ml of boiling water is added to the mass, heated over low heat with constant stirring. Boil for 15 minutes. After cooling, the procedure is repeated. The hot berry mass is poured into pre-sterilized jars, rolled up according to the usual technology, cooled, and sent for long-term storage.
To make jam from Chinese lemongrass, the berry must be carefully sorted out, washed, separated from the branches, covered with sugar and left for 12 hours. During this time, the fruit should absorb sugar. For 500 g of berries, 900 g of granulated sugar will be required. Natural apple juice (100 ml) is poured into the berry mass.
The mixture is brought to a boil. Boil for 7 minutes, remove from the stove and wrap with a towel. After the dessert has completely cooled, the procedure is repeated. Hot jam is poured into sterilized jars, rolled up, cooled, sent for storage. Finished products has a shelf life of up to 3 years or more.
You can cook lemongrass jam without adding water and apple juice. The berry processed in advance is covered with sugar, left for 24 hours. Then boil for 5 minutes, cool. Boiling is repeated again with the same amount of time. What's interesting is that jam does not lose its nutritional qualities, it can be added to pastries or eaten with tea.
This dessert recipe is also ideal for canning for the winter.
In addition, lemongrass can also be used to make jam.
Step by step process:
- the fruits are crushed in a strainer until the bones remain in it, and the pulp is in a bowl;
- a kilogram of lemongrass rubbed through a sieve is covered with a layer of sugar in the same amount, left for several hours until berry juice appears;
- cook, stirring constantly, until the sugar is completely dissolved;
- add cinnamon for flavor;
- boil for about an hour;
- check the readiness of the jam by dropping a drop on the saucer, which should no longer spread;
- the hot mass is placed in sterilized jars, rolled up.
Jam "Five minutes" is prepared from berry puree. Lemongrass is first scalded with boiling water. Washed, cleaned of impurities, dried berries are ground on a strainer. You can use a meat grinder, mixer or other suitable household appliance. The resulting slurry is covered with sugar, boiled over low heat, stirring continuously. Then add half a glass of apple juice to the berry mass. natural juice, boil for 5 minutes. The sweet dish is ready.
In the evening, it is advised to refrain from drinking lemongrass fruit jam, as it introduces the body into a state of wakefulness. The desire to sleep disappears.
You can cook jam only in enameled or glassware. The high chemical activity of the fruit contributes to the oxidation of the product, so the use of copper and aluminum containers is not recommended.
For information on how to make lemongrass jam, see the following video.
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