Pine cones, pine needles in a healthy diet: a decoction of pine buds, an infusion of cones and needles, cone jam, pine "honey". How to make spruce jam

Pine and spruce, without which no one can do New Year's celebration, - valuable medicinal plants, from which tea, broth and even jam are prepared. You can surprise your loved ones with useful, warming and truly winter drinks from juniper, pine, spruce and delicious jam!

Tea from pine needles is called the elixir of longevity. Some peoples knew about it many centuries ago. Reopened and confirmed it beneficial features modern professionals. The 15th century Ancient Oriental “Code of Knowledge of Local Medicines” says that pine tea invigorates, eliminates hunger and prolongs youth.

Pine needle tea is a light yellow drink with a greenish tint. It is rich in vitamins: C, E, B (B1, B2, B3, B6, B7), K, P, and also contains iron, copper, calcium, essential oil, phytoncides, amino acids and more than 40 trace elements. Thanks to such a rich composition, pine tea perfectly tones the body and relieves fatigue, improves immunity and prevents, normalizes metabolism, improves microcirculation in tissues and promotes their regeneration, increases the elasticity of blood vessels and acts as a mild sedative.

How to make pine needle tea

For tea, needles of the white oriental pine (Pinus strobus) are best suited. The young needles, which are at the tips of the branches and look greener than the rest of the needles, contain a maximum of nutrients. They make tea healthier and more aromatic.

You can also use dry pine needles.

Recipe #1

Rinse the pine needles thoroughly, put them in a cup and pour boiling water over them. Leave to infuse for 10-15 minutes, stirring occasionally. The needles should turn pale.

Recipe #2

Grind ½ cup pine needles and add them to boiling water. Reduce heat and simmer for 10-15 minutes. Cooking longer than this time is not recommended, since heating will destroy all valuable vitamins (especially vitamin C). Remove from heat, let it brew for 15-20 minutes.

Fresh young pine needles are sweet on their own, but you can sweeten the tea with honey and add a slice of lemon to taste. Such tea is most useful in autumn and winter, during the period of exacerbation of respiratory diseases.

Spruce needle tea

Take 1 tbsp. needles, wash cold water and pour 1 cup boiling water. Boil for 20 minutes, cool and strain. This tea contains many trace elements, thanks to which it maintains a normal metabolism, and is an excellent prevention of beriberi. As a treatment, it is used for frequent colds, coughs (an expectorant), as a diuretic, diaphoretic and choleretic agent.

juniper tea

Juniper has an antiseptic effect, eliminates toxins and is a good prophylactic for inflammation of the urinary tract. All parts of the plant are used to brew a refreshing juniper tea.

Take 1 tbsp. juniper and fill it with 200 ml of water, let it brew for half an hour.

be careful: collect needles only in ecologically clean areas and rinse thoroughly. Do not take needles from diseased trees and do not consume this tea if you are pregnant or breastfeeding.

Jam from pine cones and buds

Pine cone jam is a real holiday delicacy! Unfortunately, it cannot be prepared as quickly as tea. Take note of this recipe, and then by the next New Year it will delicious jam will be on your holiday table.

This jam is made exclusively from young buds or green and soft pine cones, which are harvested at the end of May. Buds should be soft, juicy and sticky, with a pine aroma. Do not collect cones near roads.

Pine cone jam

Recipe #1

For 1 kg of green young cones, you need 1 kg of sugar and 2 liters of water. Prepare a syrup from sugar and water, and then add the cones to it. Boil for about 4 hours over low heat ( the best option- pressure cooker), pour into jars and close.

Recipe #2

Sort the cones and rinse with water. Then put in a basin (non-metallic) and fill with cold water. The water should cover the buds by a couple of inches. Leave the cones overnight in this water. Further, this infusion will be used in cooking.

Pour the infusion with sugar (calculation: 1 kg of sugar per 1 liter of infusion) and put on fire. Bring to a boil, leave to boil for 5 minutes. The foam that forms must be removed. Cool and repeat a couple of times (you can the next day). Jam will get amber amazing smell and taste. After cooling, pour into jars, store in the refrigerator.

Pine bud jam

In half a liter or liter jar add a layer of pine buds, then a layer of sugar, etc. until the entire jar is full. close the jar nylon cover and put in a dark place. The kidneys will begin to secrete juice, which will turn into syrup.

Syrup and jam from pine cones is an immunostimulant, they are very useful in the treatment of colds, sore throats and flu, as well as a prophylactic against these diseases.

Children really like this jam, but its excess consumption can affect the kidneys. Therefore, for the prevention of diseases, children are recommended no more than 1 tbsp. per day, in the treatment of flu and colds - 2 tbsp.

Find out what real and.

The medicinal properties of coniferous trees have long been known. Next to them, even the air becomes cleaner, breathe easily and freely. Unfortunately, it is not always possible to arrange a pine forest near the house in order to have such useful helpers at hand. However, during a walk in the forest, several branches are often brought home. You can put them in a vase, and soon the room will be filled with a fresh coniferous smell. And you can cook incredibly tasty, fragrant and medicinal jam from pine needles.

Usually, jam preparation is started in the middle of summer or autumn, when fruits, berries and vegetables ripen. But jam from coniferous needles is best cooked in winter - then in them the largest number useful substances.

See also: - delicious and healthy treat!

How to properly prepare pine needles?

Before proceeding with the preparation of jam, freshly picked pine twigs must be boiled. Then cut off the needles and sort them out, removing the dried ones. You will need 2 cups of needles in total.

Now you should grind the needles. To do this, pour them into a blender and add approximately 700 g of water.

What else is needed for medicinal jam?

In addition to pine needles, for a tasty medicine, you need to prepare:

1.5 liters of water;
0.5 st. rose hips;
500 g of sugar;
1 lemon.

Instead of pine needles, you can use spruce needles.

After the needles are crushed into a mushy state, it is necessary to pour the mass into a saucepan and add another 800 g of water. Thus, the total amount of liquid was 1.5 liters. Pour washed rose hips (whole berries) to the needles and leave to infuse for 12 hours. During this time, the fruits will also give up all their useful substances even without heat treatment.

Jam making step by step

The resulting infusion will acquire a yellowish tint. It must be filtered through three layers of gauze or through a fine sieve and poured into a saucepan where jam will be prepared. Further preparation of the dessert is as follows:

Pour sugar into a saucepan with infusion.
Boil over low heat until the pine-rose hip infusion thickens to a consistency like fresh honey.
At the end of cooking, squeeze the juice from one into the pan. It neutralizes the bitterness from the needles.

Ready jam pour into jars and roll up. You can store both in the refrigerator and in the dark cool place(basement, cellar). In winter, a jar of such a “medicine” will help protect loved ones from colds and strengthen the immune system.

Hello dear reader!

Coniferous trees have a large supply vitality. And people have been using them for a long time to improve their health. Healing not only pine. In no way inferior to her is another coniferous tree common to us -. As well as other types of spruce - Siberian, Ayan, Oriental. AT medicinal purposes spruce needles, young shoots of spruce, young, spruce bark and its resin are used.

Spruce needles: useful properties and applications

Spruce needles are rich in vitamin C, vitamins K, D, PP, essential oil, turpentines. The volatile substances emitted by the needles are phytoncides that kill many pathogens of broncho-pulmonary diseases. Walks in the spruce forest are no less useful than in. It's just that the spruce forest is somewhat overwhelming with its gloomy beauty and gloominess.

Spruce needles also contain mineral salts, trace elements: iron, copper, manganese, chromium, cobalt. Spruce needles have antiscorbutic, antimicrobial, analgesic, anti-inflammatory, diuretic and choleretic effects.

Vitamin drink from spruce needles

Northerners have long used an infusion of spruce needles against scurvy. And in besieged Leningrad, a remedy for this terrible disease was prepared not only from pine needles, but also from spruce.

Needles, as a source of vitamin C, are all the more valuable because in winter the content of ascorbic acid in it is higher than in summer. But it is in winter that other sources of vitamins may simply be unavailable.

For preparation of antiscorbutic vitamin drink take 1 tablespoon of chopped pine needles in a glass of boiling water. To enhance the extraction, add lemon juice or citric acid on the tip of a teaspoon. The mixture is boiled for 20 minutes in winter and 40 minutes in summer. Then insist 3 hours in a warm place, filter.

Coniferous baths

Spruce needles are an excellent tool for preparing coniferous baths. Such baths relieve nervous excitement, help with severe fatigue, joint diseases.

For the bath prepare a decoction of spruce needles. You can also use young spruce cones with it. , fir needles are also used in the preparation of coniferous baths. It is acceptable to use a mixture of needles of different species.

Spruce needles are taken at the rate of 1 kg per 5 liters of boiling water. Boil for 20 - 30 minutes, getting a brown broth. It is filtered and poured into the bath.

The water level is selected in such a way that the region of the heart is not affected - this is undesirable. Water temperature - no more than 40 ° C. The time spent in the bath is 10-15 minutes.

Young spruce shoots are also called spruce legs. They appear when spruce buds open around mid-May. First, they are "brushes" of light green needles. They grow rapidly, and until mid-June they still differ from other shoots in the color of the needles and its softness. It is in May - June that they should be harvested for use in medical treatment. preventive purposes.

But remember, please - you can’t when harvesting spruce shoots cut off the tops of young Christmas trees! They will stop growing normally and will never grow into tall and slender trees. Young spruce shoots break off only at the tops of the lateral branches - "spruce paws".

A decoction of young spruce shoots in milk used for various skin rashes and dropsy. Prepare a decoction as follows.

30 g of young shoots are poured with 1 liter of milk, brought to a boil and boiled over low heat for 10 minutes. After that, the broth is filtered and drunk during the day in three doses - morning, afternoon and evening.

Jam from young spruce shoots

Jam from young shoots of spruce is useful for colds, bronchitis, coughs, flu, even tuberculosis as a therapeutic and prophylactic agent. Helps strengthen immunity.

Cooking methods spruce jam a lot. You can make jam - a "pressure cooker" from very young shoots, only one and a half to two centimeters long. Such jam can be cooked even in field conditions, on the coals of a fire.

3 cups of young shoots sprinkled granulated sugar in the amount of 1.5 glasses. Pour the mixture with 2 cups of water. Simmer over low heat, stirring occasionally, for about 20 minutes.

A more common method of making jam is when a decoction is first prepared from young spruce shoots, and jam (syrup) is made from this decoction.

For a decoction, washed and crushed shoots are poured with water so that it completely covers them. Cook for two hours. The cooled broth is filtered.

1 kg of sugar is added to 1 liter of broth and boiled for another one and a half to two hours. After checking the jam for readiness (similar to any other jam), it is poured into sterilized jars and closed with lids.

Spruce jam is useful for colds, bronchitis, cough. It must be remembered, however, that this is not an ordinary delicacy, but a medicine. It is undesirable to abuse jam from young spruce shoots.

Jam is also made from young fir cones. But more on that in another.

In the use of spruce needles and young shoots, there are contraindications . As in the case of preparations from pine, this is primarily kidney disease (glomerulonephritis) , hepatitis and pregnancy . You should not take them gastritis with high acidity.

Pine is one of the most common trees in our country. But pine is good not only for this. Firstly, coniferous air is very useful for everyone, without exception, especially for those who have problems with the respiratory tract. Secondly, resin (resin), pine needles and buds are widely used in medicine, and Pine cones, which are also a pantry of many useful substances, are used not only in medicine, but also - along with coniferous needles - in the production of perfume oils.

Pine "products" contain various usefulness: kidneys - essential oil, tannins, resin and bitter substance panipikrin; resin - essential oil and resin acids, needles - essential oil, resin, ascorbic acid, tannins and carotene.

Pine buds are harvested in February-March, before their intensive growth begins. And now is the time to harvest cones and needles, which should be collected in young pine plantations, if possible, away from roads and highways.

Even a child can distinguish pine from other conifers: pine is an evergreen tree and has long soft needles. And how to eat everything that pine "produces", we will tell you. For example, from young cones you can cook delicious and healthy jam, and prepare a vitamin decoction or healing infusion from pine needles.

RECIPES

A decoction of pine buds
Infusions and decoctions from pine buds are used as a disinfectant, expectorant, blood purifier and diuretic; with chronic inflammation of the lungs, rheumatism, dropsy.

To prepare a decoction of pine buds: 10 g of buds are poured into 1 glass hot water, kept in a boiling water bath for 30 minutes, cooled for 10 minutes and filtered. Take 1/3 cup 2-3 times a day after meals.

Cone jam

It is used for bronchitis, asthma, tonsillitis and other diseases. respiratory tract and throat. An excellent prophylactic for cleansing the respiratory tract and strengthening the gums. Especially recommended for exhaustion of the body, chronic diseases gastrointestinal tract and respiratory tract and with low hemoglobin.

Before cooking, young pine cones are sorted out, garbage, needles are removed, washed in clean water fall asleep in enamel pan and pour cold water so that it covers the cones by 1-1.5 cm.

Then the cones are boiled, adding granulated sugar (1 kg per liter of infusion). Boil like regular jam for at least one and a half hours, removing the resulting foam. Ready jam is poured into hot jars. It should turn out a beautiful reddish hue, and the smell of pine needles will give it a spicy delicate aroma.

Infusion of pine cones

It is used for good joint mobility.

In the first days of June, pick up cones, cut them into 4 parts and fill a 3-liter bottle halfway with them. Pour 400 g of sugar, pour cold boiled water and close the lid tightly. Shake the bottle periodically. Instruct until the sugar dissolves and the mixture stops fermenting. Drink 1 tbsp. spoon 30 minutes before meals in the morning and evening.

Vitamin drinks from pine needles

They are used for atherosclerosis, to cleanse blood vessels, for kidney diseases

Rinse 30 g of fresh pine needles in cold boiled water, pour boiling water over a glass and boil for 20 minutes in an enameled bowl, closing it with a lid. After cooling the broth, it is filtered, sugar or honey is added to improve the taste and drunk during the day.
Grind 50 g of young annual pine tops (they contain less bitter resinous substances) in a porcelain or wooden mortar, pour a glass of boiling water and leave for 2 hours in a dark place. You can add a little to the infusion apple cider vinegar and sugar to taste. Strain the infusion through gauze and drink immediately, as it loses vitamins during storage.

Infusion of cones and needles

Fresh pine needles and cones are placed in a glass, filled with vodka or diluted alcohol to the brim (the ratio of cones and vodka is 50/50). The infusion is kept for 10 days in a warm place tightly closed. Then filter and use 10-20 drops with warm water 3 times a day before meals.

Pine "honey"

It is used as a tonic, vitaminizing agent. Protects against colds and viral diseases in the autumn-spring period, and also effectively promotes recovery if the disease is already "in full swing".

Young pine cones are harvested during the summer solstice - from 21 to 24 June. The cones are placed in a transparent container, densely pouring them with sugar (about 1 kg per 3-liter jar). The neck of the container is covered with gauze and placed under direct sunlight (for example, on a windowsill) until the day of the autumn equinox from September 21 to 24 (according to the June date on which they were going). If mold appears on the surface of the cones that are above the liquid layer, then these cones should be thrown away and those that look out above the surface should be sprinkled with a layer of granulated sugar.

The resulting honey elixir is poured into a bottle, corked and stored in a dark, cool place. The shelf life of this honey is 1 year. For preventive purposes, use 1 tbsp. spoon in the morning for 20 minutes. before the first meal and in the evening before going to bed. Honey can be added to tea.

Pine honey has an excellent taste and smell, usually liked by children.

It is known that spruce branches and shoots contain oils with bactericidal properties, ascorbic acid, carotene, tannins, microelements, which are directly involved in metabolism. Spruce jam, the recipe of which we will now give, doctors often prescribe a patient for colds or weakened immunity. it natural remedy fight against the most various diseases. But even more interesting is the fact that spruce is widely used in cooking. Jam based on needles, cones or young shoots of this tree according to taste and medicinal properties will surpass blanks from sea buckthorn and raspberries. Such a delicacy can be eaten during a cold, stress. It is also very useful for those who have suffered a stroke or heart attack.

Shoots have anti-inflammatory, antimicrobial, firming, diuretic and soothing properties. There are also contraindications - pregnant women, lactating women and people with allergies should not use such preservation.

A selection of the best jam recipes based on needles and spruce shoots

Jam from young spruce shoots

For cooking, you will need 3 cups of shoots, 500 ml of water and one and a half cups of sugar. Mix all ingredients and place on a very weak fire, and even better - on the coals from the fire. Cook the mass, stirring constantly, for about twenty minutes. The cooled jam is immediately ready for use.

Jam from needles and spruce branches

Spruce needles have a bile and diuretic effect, anti-inflammatory and bactericidal properties. Perfectly helps jam from colds.

To make spruce jam, take one kilogram of branches, pour three liters of water and boil until the volume is reduced by three times. Strain the resulting mass, add a liter of honey and a tablespoon of alcohol propolis solution to the liquid. Heat the jam and arrange in jars, which should be stored in a cool place. Do not eat jam large quantities- a small portion will be quite enough for the treatment and prevention of various colds.

Jam, which is obtained according to this recipe, in addition to its healing properties has a delicious taste and coniferous aroma. Medicine with pleasure all year round adults and children will eat, receiving a set of vitamins and strengthening the immune system.

Spruce jam with wild rose

It is best to use sugar or natural sugar in jam Bee Honey and also citric acid. Subject to the cooking technique, the workpiece turns out to be dark raspberry, and its taste is resinous and tart.

Ingredients:

1 cup chopped spruce needles;
1/2 cup rose hips;
1.5 liters of water;
700 grams of sugar or 500 grams of honey.

Step by step preparation:

Grind the needles of the Christmas tree and mix with the wild rose, previously crushed in a mortar for jam. The resulting mixture is poured with boiling water and left for 12 hours. We filter the resulting infusion and add sugar or honey to it. We put a container with spruce jam on the fire and bring to a boil. When you cook, you can add the juice of two lemons.

Now cook the jam until thickened over low heat, remembering to stir it occasionally. The resulting preservation will help you fight a cold. It is enough just to eat 2 tablespoons of goodies at breakfast, and you will be able to avoid many ailments.

Recipe for jam from spruce branches with lemon

Ingredients:

spruce needles - 2 cups;
rosehip - 1/2 cup;
lemon - 1 piece;
water - 1.5 liters;
sugar - 300 grams.

Cooking method:

Grind spruce needles in a blender, mix with wild rose. Pour the resulting mixture with boiling water and let it brew for 12 hours. Strain the spruce infusion and add sugar to it.

Bring to a boil over medium heat and simmer the jam over low heat, stirring constantly, for an hour until thickened. 2 minutes before the end of cooking, add lemon juice to the jam. Cool the workpiece and put it in the refrigerator.

Video recipe: Spruce jam