Happy September everyone!
Rowan is considered a holy and powerful tree in Estonian and many other cultures. Estonians consider it the most powerful tree of all with great magic! It was believed to be used for both, good (protection from nightmares, devil, curses and illness) and bad (brings fire, death and illness). Something that has stayed until today is the belief, that rowan keeps us safe, especially during travels. Every time my family went to find my granny, she always took a small branch from the rowan in her garden, asked it to protect us during the drive and gave it to us to keep in the car. I still have the one she gave me, when I left my home in Estonia a long time ago.
Biochemical contents (berries):
The only one to compete with rowan for the content of beta carotene is the carrot – both have about 9mg per 100g. They are also rich of vitamin c, contains also vitamin p, vitamin k, organic acids, sugars, pectins, flavonoids, tannins, essential oils. From sugars contains mostly sorbose (25%) and from microelements manganese, iron, copper and also phosphorous and silicon. The seeds from rowan berries contain also an active agent against radiation and x-ray damage – amygdalin (also known as b17 or laetrile). Rowan berries also have active agents, that are against microbes and bacteria, which means they preserve well and also help other foods to slow down the fermentation. Also leaves are precious as they contain a lot of vitamin c and carotene.
Berries are great for hypertension, kidney stones, flatulence, atherosclerosis, stomach hypoacidity and lymph glands infection. Pectin and tannins in rowan stop the fermentation of carbohydrates. Rowan berries are one of the strongest benders of toxic substances created in the intestines and restorers of normal microflora. The sorbose found in rowan improves bile discharge, lowers cholesterol. It’s a slight laxative, especially if the reason for constipation are biliary diseases.
Folk medicine recommends rowan berries any kind of stones (kidney, bile, bladder), to strengthen the blood, to bring out excess water from organism, for respiratory disease and rheumatism. To fill our organism with vitamins eat 10g of fresh berries (or smartly prepared canned preserves) a day. In the autumn eat fresh, 1tbls with honey couple of times a day before meals. Fresh juice works as well. Dried berries can be used for tea – 1tbls minced berries for 1class, boil for 5minutes and let it sit for 4h (or put it in a thermos for the night) and use half class at a time for 2-3times a day. Also good – rowan berry jam, syrup and raw preserves. You can also make tinctures and oil decoction (mince the berries before and let sit in a warm place in a dark container for 2-3 weeks. Later when drained keep in a fridge and use as medicine or flavoring)
It’s better to stay away from rowan berries if you suffer from ulcers caused from hyper acidity.
Tea for pneumonia:
5 parts rowan berries. 5 parts rosehip berries. 3 parts dandelion roots. 7 parts yarrow. 2 parts hawthoern berries
Teamix for hypertension & atherosclerosis:
1 part rowan berries. 1 part dandelion roots. 1 part hop cones. 1 part birch leaves.
Teamix for intestinal/bowel spasms:
4 parts rowan berries. 2 parts valerian root. 3 parts peppermint herb. 3 parts dill seeds
For food and flavoring
Conserves are the most important here. In raw form should be used as an additive for meat meals, in that case keep in cold for a day before. Raw preserves (also juice) is used for flavoring. Goes well with sauces and stews. In desserts for color and aroma, Syrup is used abundantly in baked goods and desserts.
To avoid losing juice wash in a bunch still attached. It’s best to squeeze/press out the juice from cold berries. Juice is pasteurized at 80°c for 20min, 200-300g of sugar for 1l. Would be practical to make with apples. You can heat the juice in a normal boiling pot and then pour into cans or bottles when still warm, close airtight.
To get out the bitter taste of rowan berries, you can heat them in 1% salt solution (about 15min), drain and pour clean boiling water over them. You can use the drained berries right away for jams or preserves.
It’s a good idea to marinate the berry bunch all attached (with plum-leaf crabapples or Chaenomeles fruit). To reduce the bitter taste soak in cold water for 24h.
Picture from toidutare.ee. Click on the photo for exact link. There is a yummy recipe for rowan berry-carrot-apple jam, it’s in estonian but nothing google translator can’t handle ;)
To make the jam put the berries in the freezer the day before. Boil the berries until they’re broken and then add sugar. If you boil them in a syrup water they will become hard and little.
Picture from toidutare.ee. Click on the photo for exact source. It’s a recipe for a spicy rowan berry-paprica preserve. Again in estonian, but google translator should do the job. If you need help just let me know :)
You can also make a spicy sauce or ketchup and also vinegar.
Rowan berries are also great for a canned salad, with apples and cowberries. Squash the berries with sugar and boil on low heat for 30minutes. Use orange peel or juice for flavoring at the end. Pour into cans and close airtight,
As always Thank you for reading! I hope you found this information useful, and please excuse me for being a little confusing, this kind of stuff is really difficult to translate and many words can’t be found in vocabulary. Take care and go harvest some rowan berries ^.^