Mulberry what to do with it. The use of mulberry, the benefits and harms to human health

Dishes from mulberries for health

Mulberry or tyutina is undoubtedly a useful berry for humans. It is very popular with oriental people. Those who regularly and eat a lot of mulberries during the season have experienced its healing effect on themselves, and besides, it contributes to longevity. But you won’t eat a lot of it, which means that somehow you need to stock it up for future use, so that you can eat it slowly later ... So what to cook from mulberry for health?

Application

Mulberries are used to make jam, compotes, desserts, squeeze juice, and process into powder - concentrate. If dried, the beneficial properties will be preserved. Can be deep frozen by storing in the freezer. Healthy, tasty, fragrant wine is obtained from the traditionally black and slightly less common white mulberry.

Scientists think it has resveratrol. Resveratrol is a powerful antioxidant. The same is in grape ridges. But, best of all, eat berries from a tree for health, or fresh from the market, freshly squeezed juice is just as useful.

Dessert

Pie

Very, very tasty mulberry pie. Prepare it like this. Pour a glass of sugar into a bowl and rub it with two eggs. Wash the lemon and grate the zest from half of it. Then 1 tbsp. flour and kefir, sugar with vanilla, baking powder 1 tsp. and mix thoroughly. Lubricate the form in which you will bake with butter (preferably creamy), sprinkle flour on top and place half of our dough. Spread evenly 300 g of mulberries and top with the rest of the dough. Preheat the oven to 180°C and bake for about 35 minutes.

Jam

One of the ways to make jam. We wash ripe whole fruits, when the water drains, pour into an enameled pan or basin, pour boiling syrup over low heat. Cook for 5 minutes, cool for 20 minutes to about 25 ° C. Re-cook 8 or 10 minutes. and refrigerate for 10 to 15 minutes. Cook for the last time until fully cooked.
We make the syrup like this: we take sugar - 1.2 kg, berries - 1 kg, water - 400 g in syrup.

When the jam is almost ready, we throw 2 or 3 g of citric acid per kilogram of mulberry. Pour the jam boiling on the stove into prepared dry, preheated jars, hermetically close the lids, also pre-sterilized. We turn the jars over and when they are completely cool, we put them in the pantry or in another storage place.

Compote

For compote, choose ripe and larger berries. Wash the mulberries thoroughly. Wait for excess water to drain. Carefully cut off all the legs with scissors.

Sterilized 1 liter jars completely fill with mulberries and pour syrup. Do it like this: 0.5 kg of sugar, add 2-3 g of citric acid and dilute everything in 1 liter of clean water (preferably filtered). Close the jars with sterilized lids, turn over and leave temporarily to cool in some place, and then transfer to the shelves in the pantry or in the basement.

Such a compote normalizes high and low blood pressure, gently weakens in case of constipation, helps with dysbacteriosis, gastritis, when you sleep poorly, bronchitis. Such a natural medicine is very, very tasty.

Cover jars with sterilized lids and place in a saucepan with hot water. Sterilize 50 min. approximately. Watch that it does not boil on the stove. Then roll up and chill.

Combine: with cherries (do not remove the pits), gooseberries, black and red currants, sweet cherries. For example, for a 3 liter jar, take mulberries - 1 cup, cherries - 1 cup. Add citric acid there - 0.5 tsp. yes 1 glass of sugar. Pour boiling water over the berries and immediately close the lids. Take them tin: twisted, or requiring manual twisting with a typewriter. Turn the jars over and put them somewhere temporarily, and then transfer them to a special pantry or basement.

Such a compote is very useful from autumn to spring, when colds are possible in children and adults.

infusions

Infusions are made from ripe fruits. Used as a diaphoretic or for colds. The infusion is made like this: the mature mulberry is crushed and poured with 2 tbsp. l. the resulting puree, boiling water (1 cup). Insist 4 hours. Drink ready-made healing water infusion for 4 days. Try to take 4 hours before breakfast, lunch, dinner and be healthy.

Vareniki

A wonderful summer dish. Sort and rinse the berries, remove the bad ones, sprinkle with sugar and set for 20 or 30 minutes. into the refrigerator. Make the dough of medium density, optimal for making dumplings. Dilute the flour with water, add the egg, but you can also without it, and salt. Dry the mulberry in a colander, squeeze out the excess juice and start making dumplings. Dip in boiling, pre-salted water. Pop-up, 2 or 3 min. brew. Take out with a slotted spoon and let cool. It comes out especially delicious if you water the dumplings with silk juice or honey.

Conclusion

The secret of the usefulness of the berry is in the chemical composition, which scientists of our time have figured out. It contains a lot of: calcium and potassium, zinc, phosphorus, magnesium, iron and other trace elements. In Ukraine, an experiment was officially conducted, patients who had problems with the heart valve and cardiac myocardial dystrophy were fed 200 or 300 g of fresh mulberries daily for a month. A month later, participants in the recovery group noted a significant increase in working capacity, the heart hurt less. The patient also breathed more evenly, and his heart sound improved. So eat fresh berries if you have pressure problems. In addition, berries are excellent as a choleretic and diuretic. Hemoglobin from them also becomes higher. In a word, mulberry dishes are for health!

So, having bought tutin berries in the market or collecting tutin berries in your garden, you can cook many tasty and healthy dishes from it. Take care of yourself in the summer - eat a fresh berry and prepare spins from it for the whole year!

Mulberry (Moraceae) – a plant belonging to the genus Mulberry (popularly called "mulberry tree", the tree reaches a height of up to 20 meters). This genus includes more than 17 subspecies of plants, the small homeland of which is Persia.

Recognizing the mulberry tree is easy enough: it has toothed leaves that resemble blades and berries that look like blackberries. This plant, on our territory, will grow in two forms: with white berries and with almost black ones. The fruits of the mulberry tree are quite fleshy and large.

We will talk about mulberry and its properties in this article, but you need to start with the most pleasant - with the taste of the mulberry tree. Mulberry is moderately sweet and sour and not at all tart, as they often say about it. It is often used in the preparation of various jellies, syrups and impregnations for baking.

Also, mulberries, due to their taste, are in perfect harmony with meat dishes (used as a sauce) and are even used in the preparation of soups, but we will talk about this later.

The health benefits of mulberries mainly come from the berries, although the bark and leaves are also widely used in traditional medicine, pharmacology, and cosmetics.

Mulberry fruits contain in their composition a lot of sugar, glucose, fructose, and therefore not only cheer up, but also contribute to better digestion of food and speed up metabolism.

Also, mulberry has properties that help strengthen bones, teeth, nails and hair, due to the presence of potassium, magnesium and calcium in the composition.

Did you know? Mulberry essential oil is one of the most expensive in the cosmetic industry.

Many botanists insist that the mulberry has not only useful properties, but also contraindications, which we will talk about later. But, despite the fact that opinions differ, the taste of mulberry pleases us and reminds us of childhood.

What are the benefits of mulberry leaves

Mulberry, or rather the mulberry leaf and its medicinal properties, are quite popular among fans of traditional medicine. However, if you stumbled upon mulberry tea in a pharmacy, you should know not only about its benefits, but also about the harm that it can do to your health.

Most herbalists know mulberry as a good remedy in the fight against diabetes, as well as in the treatment of liver and kidney problems, cardiovascular insufficiency and for lowering blood pressure (heart).

But, it is worth noting that not a single herbalist recommends using these fruits as the only true method in the treatment of the above diseases.

Mulberry also has beneficial properties for treating sore throats during sore throats and is used as an expectorant.

Some herbalists also talk about the fact that mulberry is a very strong antiseptic, and treating wounds with its decoction allows you to achieve better results than when using alcohol tinctures.

Important!Sometimes, ophthalmologists advise mulberry berries for washing the eyes, but you can use this method only after you make sure that you are not allergic to this plant.

The use of mulberry bark in folk medicine

The benefits of tree bark are directly related to the roots of mulberries, their healing properties. Most often, herbalists and healers use the roots to prepare decoctions for shortness of breath, cough, to reduce fever, remove toxins and excess fluid from the body.

The bark of the mulberry tree, in ancient times, was used to prepare a wound healing agent. Now, many cardiologists are turning to mulberry bark-based products to treat hypertension.

However, mulberry has not only medicinal properties. For example, in China, due to its resistance to temperature fluctuations, mulberry bark was used to make paper.

Also, this tree helped to "cultivate" the human society of Ancient China, becoming one of the most popular materials for the manufacture of stringed musical instruments.

Did you know? From the bark of the mulberry, threads are extracted, which are used to make strings for stringed instruments.

How to prepare medicinal raw materials

It is necessary to start harvesting medicinal raw materials from berries, bark and leaves of mulberry during the flowering period, or the full ripening of the fruit. Fresh berries and leaves contain much more useful elements and are processed better.

The most difficult thing is to dry the berries of the mulberry tree, so this process should be given special attention. It is better to dry the berries in the oven, or on the stove / fireplace, since a lot of yeast fungi live on the seedlings of the plant, which, with the natural method of drying berries, appear on the second day and begin fermentation.

Important! If you still have fermented berries, you can use them as a cough tincture and in the treatment of viral diseases. In Central Asia, mulberry vodka is made from such “spoiled” berries.

Harvesting raw materials from mulberry leaves is not a dusty occupation and does not require special conditions. You can dry the leaves in any way you like.

mulberry roots they retain their medicinal properties better if they are harvested in the fall, when the tree enters the “sleep and rest” phase. The root is usually dried and, like mulberries, is vacuum-packed.

Mulberry Recipes

An excellent occasion to gather your household at the same table is tea with mulberry jam. Do not think that in the form of jam, mulberry will lose its beneficial properties. The recipe for making mulberry jam is very simple and fast enough. All you need is:

Did you know? In order for the berries in your jam to retain their shape, stir it counterclockwise.

Very tasty, mulberry is obtained in sugar syrup. The cooking process is a little laborious, but the result is worth it.

So, in order to cook mulberries in sugar syrup, we need berries washed and passed through a meat grinder (a blender will not work, as you can overdo it), which we fill with sugar syrup (you can do it yourself: 1.2 kilograms of sugar per 300 grams of water, or buy ready-made syrup in the store).

The hot mixture is laid out in jars, which are covered with parchment paper soaked in alcohol (the diameter of a circle of paper should be equal to the diameter of the jar), and then tightly closed with a lid.

Well, we talked about “tasty” recipes, now we can discuss the “usefulness” of mulberry recipes, which will only enhance its properties.

So, the first and most common recipe for the preparation of a medicinal preparation from mulberry: pour 2 teaspoons of (dry!) ​​mulberry leaves with a glass of water.

This remedy will help you with a cold (good for gargling), it is also a diuretic and will help remove all the toxins from your body.

Mulberry berry tea has been successfully used in hypertension, reducing blood pressure.

The most important recipe for girls: take 1 teaspoon of grated mulberry root, pour a glass of boiled water and drink in the morning on an empty stomach. After regular use of this infusion, healthy, but not strong weight loss will be observed.

In the south, where there is a lot of mulberry and it grows even along roadsides, this sweet berry is more often noticed by children. It’s just that not everyone knows that if you eat it plenty in the summer and even prepare it for the winter, then many ailments, even seasonal flu, will bypass the family. People began to forget the ancient recipes for the treatment of mulberry. Let's remember them, and the mulberry will share strength and health with us!

People say that mulberry leaves relieve fever and soothe pain, festering wounds are treated with branches of this tree, and bark from mulberry roots helps even with “love wounds”. Mulberry helps with lung diseases, even with bronchial asthma, and also treats many kidney diseases. After all, it contains a lot of potassium, iron, vitamins.

Mulberry berries are a good choleretic, diuretic and anti-inflammatory agent. They are useful for those suffering from biliary dyskinesia, constipation, edema of various origins.

It is also believed that red mulberries are good for the blood, and white mulberries are good for the nervous system. In fact, both mulberries help with many other diseases. For example, if a boy in his childhood was ill with mumps (“mumps”), scarlet fever, then he must definitely eat mulberry in any form so that the childhood infection does not leave its mark on his sexual development.

Modern scientists from different countries have proven that thanks to mulberry, many diseases pass without a trace and much faster.

Mulberry compote

Compote can be prepared from both white and dark fruits, or from a mixture of them, laying fruits of different colors in layers, which gives the compote an attractive look. For compotes, large whole fruits are selected, sorted according to the degree of maturity, overripe and rumpled are selected, and then washed in cold water and allowed to drain.

The prepared fruits are placed in clean, dry jars and poured with hot (temperature 50″C) sugar syrup of 25% concentration (830 g of water and 280 g of sugar per 1 liter of syrup). One jar with a capacity of 0.5 liters consumes 220 g of sugar syrup. Banks with a capacity of 0.5 liters are filled 1.5 cm, and with a capacity of 1 liter - 2 cm below the top of the neck. Filled jars are covered with boiled lids and placed in a saucepan with water heated to 60 ° C for pasteurization.

Pasteurization time at 85 ° C for cans with a capacity of 0.5 l - 12-15 minutes, 1 l - 15-20 minutes. After processing, the jars are hermetically sealed, turned upside down and cooled.

Mulberry jam

First way

Whole dense fruits are washed, allowed to drain, placed in an enamel basin, poured with hot (temperature 80 ° C) sugar syrup, prepared at the rate of 1.2 kg of sugar and 400 g of water per 1 kg of berries, boiled over low heat for 5 minutes and cooled to 20-25°C. The second time is boiled for 8-10 minutes and cooled again for 10-15 minutes. The third time, the jam is boiled until tender.

Second way

Fruits filled with syrup can withstand 3-4 hours. Then they are thrown back on a sieve or colander, and the syrup is boiled down to a boiling point of 104-105 ° C. The discarded fruits are lowered into the finished syrup and boiled over high heat until fully cooked.

Third way

The mulberry is sprinkled with sugar and, having stood for 6-8 hours, boil for 5-8 minutes over low heat. After that, again leave for 5-10 minutes. This is done several times until the jam is ready.

With all cooking methods, at the end of boiling the jam, 2-3 g of citric or tartaric acid per 1 kg of mulberry is added to it. The finished boiling jam is poured into heated dry jars, covered with boiled lids, hermetically sealed, turned upside down and cooled.

Silk Jam

Mulberry - 1 kg,

granulated sugar - 500-600 g,

citric acid - 2-3 g.

Take ripe mulberries, wash with cool water, drain and dry.

Place mulberry berries in a cooking pot, sprinkling sugar in layers. Mix the mass of berries with sugar thoroughly with a wooden pestle.

Put the berry mass on the fire and, with low heat, bring the sugar to complete dissolution, stirring constantly. Then increase the heat slightly and cook the mulberry jam over medium heat until cooked and the desired density.

To preserve the beautiful color of the jam, you need to add a little citric acid to it. Pour hot mulberry jam into dry heated jars and cork. Store mulberry jam in a cool, dry place.

"Harvest garden"

Mulberry, or as it is also called the mulberry tree or mulberry, every summer pampers us with its sweet, juicy and tasty berries, which are also very useful.

What can be prepared from mulberry for the winter?

Like any other berries, mulberries can be prepared for future use. It can be frozen, first laying it out in the freezer for one hour in one layer, and then, pouring it into one common bag, tie it up, after removing the air and send it to the freezer for storage.

Also, mulberry dries beautifully. To do this, the berries are laid out on a baking sheet in one layer and left in the fresh air, away from direct sunlight for five to seven days, stirring occasionally.

If the washed mulberries are passed through a juicer, then as a result we get juice, which, after a little sweetening and sterilization, can be closed for the winter and enjoy the taste of mulberry juice all year round. For the same purpose, cooked from fresh mulberry or, which, when properly cooked, is perfectly preserved even under nylon lids, is perfect.

Below we give several recipes for mulberry blanks for the winter.

Mulberry jam for the winter

Ingredients:

• fresh mulberries - 1 kg;
• granulated sugar - 1.2 kg;
• citric acid - 2.5 g.

Cooking

We wash the mulberries in water, put them in an enamel bowl, sprinkle with sugar, mix and leave alone for three to four hours to extract the juice. Then put on the stove and bring to a boil, stirring regularly. Reduce the heat to a minimum and cook for about an hour, stirring occasionally and removing the foam. At the end of cooking, we throw in citric acid, stir well and pour immediately into pre-sterilized jars and roll up with boiled lids. We wrap it with a warm blanket until it cools, then put it for storage, preferably in a cool and always in a dark place.

Cherry and mulberry compote for the winter

Ingredients:

Cooking

We wash the berries of cherries and mulberries, dry them and put them in a washed and sterilized three-liter jar. Add granulated sugar, citric acid, pour boiling water over it, roll it up with a boiled lid, turn it upside down and leave it to cool completely, wrapping it in a warm blanket.

We store compote in a cool dark place.

Mulberry (or mulberry) has a rich vitamin and mineral composition, so many housewives prefer not only to enjoy fresh berries, but also to harvest them for future use. Mulberries for the winter can be prepared in various ways: you can dry it, freeze it, cook compote, jam or jam from it. Each method has its own specifics, but there are some general rules.

Cooking features

Harvesting berries for the winter is troublesome, but not difficult. The time spent on this pays off a hundredfold: healthy delicacies are especially valuable in the cold season, when the body is experiencing an increased need for vitamins. Even an inexperienced hostess is able to make blanks for the winter from mulberry, you just need to know a few subtleties.

• Ripe berries are used for harvesting. Their color may depend on the variety of mulberry. It is not worth picking ripe fruits from the branches by hand, leaving the immature ones to ripen further. There is an easier way to harvest the mulberry tree. Cellophane or oilcloth is spread under it, after which they tap on the branches of the plant. Ripe berries are poured from them, and unripe ones are left to ripen. You just have to sort out the berries and rid them of litter.
• Before preparing jam, compote and other canned food from mulberry fruits, the berries must be washed and dried. They are washed in the shower or dipped in a sieve in a container of clean water so that the fruits remain intact. After they are scattered on paper or fabric, left to dry. Dirty and wet berries are not used for harvesting for the winter.
• Aluminum utensils are not suitable for preparing mulberry preserves. This material reacts with acids, resulting in the formation of harmful substances. It is better to use enameled containers or made of stainless steel.
• Mulberries contain little pectin. To make jams and jams from it thicker, it is recommended to add berries or fruits to them, in which there is a lot of this substance. Most often it is supplemented with cherries, apples, strawberries. These same ingredients are often included in mulberry compote.
• The containers in which mulberry blanks are closed for the winter should not only be clean, but sterilized and dry. The same applies to lids.

The shelf life of mulberry blanks depends on the recipes according to which they are made. Storage conditions may also be different.

Mulberry dried for the winter

• mulberry fruits - how much is harvested.

Cooking method:

• Sort the berries, rinse, dry, scattering on a towel.
• Lay clean paper on pallets, trays or baking sheets, pour mulberry on it, distributing it in a thin layer.
• Cover with insect-proof gauze.
• Take it outside, put it in a warm sunny place. Take it indoors at night.
• Take the berries out to dry to fresh air daily for two weeks. Periodically, the berries do not interfere with mixing. In cloudy weather, the berries are dried indoors, but then it may take a little longer.
• Transfer the berry to a baking sheet, send it to the oven.
• Turn on the oven by setting the minimum temperature. It is better to keep the oven ajar, not forgetting to protect the taps of the stove from hot air blowing from the oven.
• Dry the berries in the oven for 40-60 minutes. During this time, they need to be mixed 2-3 times.
• Pour dried berries into clean and dry jars or similar containers. It is important that they close tightly.

Dried mulberries can be stored at room temperature. To protect against bugs, it is often placed in the refrigerator, although this is not necessary. Dried mulberry does not deteriorate for 2 years.
If you have an electric dryer, then you can handle harvesting mulberry berries for the winter faster. Mulberries should be dried at a temperature of 40 degrees for 24 hours, stirring occasionally.

You can dry for the winter not only fruits, but also mulberry leaves. The technology is the same, but it will take 4-5 times less time.

Mulberries frozen for the winter (no sugar)

• mulberry - any amount.

Cooking method:

• Sort the berries, rinse. Drain them on a towel to absorb excess moisture.
• When the berries are dry, pour them onto a pallet with a layer of 2-3 cm.
• Put in the freezer. Turn on fast freeze mode. You can freeze without this function, but then it will take more time.
• After 1 hour with quick freezing or after 4 hours without using this function, remove the berries from the freezer, distribute them in small but tight plastic bags.
• Squeeze out excess air from the bags, seal them tightly and place them in the freezer, operating normally.

Mulberry berries frozen in this way, when stored in the freezer, will not deteriorate during the year. If you need to increase the shelf life of berries, you can freeze them with sugar.

Mulberry frozen for the winter with sugar

Composition (per 1.5 kg):

• mulberry - 1.5 kg;
• sugar - 150 g.

Cooking method:

• Wash, dry the mulberry.
• Distribute into clean and dry containers.
• Sprinkle with sugar.
• Close containers with lids. Shake vigorously several times to evenly distribute the sugar, covering all the berries.
• Put the containers in the freezer.

Mulberries frozen with sugar keep in the freezer for 2 years.

Mulberry compote for the winter

Composition (per 3 l):

• mulberry - 0.6 kg;
• sugar - 0.4 kg;
• citric acid - 4 g;
• water - how much will go in.

Cooking method:

• Sort, rinse the berry, let it dry.
• Prepare a three-liter jar by washing it with baking soda and sterilizing it.
• Pour the mulberries into the jar (it will take up about a third of the jar, maybe a little less).
• Boil water, pour boiling water over berries. Cover the jar with a lid, leave for 15 minutes.
• Drain the liquid from the jar into a saucepan, add sugar to it.
• Bring to a boil over low heat, cook for 5 minutes, stirring occasionally.
• Add citric acid, stir.
• Pour the syrup into a jar of mulberries, roll it up with a metal lid.
• Turn the jar over, cover with a blanket, leave to cool in this form.

After cooling, the jar of compote can be put away in the pantry: a mulberry drink stands well at room temperature.

Mulberry jam

Composition (per 1.25–1.5 l):

• mulberry - 1 kg;
• lemon - 0.5 pcs.;
• sugar - 1 kg.

Cooking method:

• After sorting, washing and drying the mulberry, pour it into an enamel basin, cover with sugar, cover with gauze.
• Stir the berries after 3-4 hours. Put the basin with it on a slow fire.
• Bring to a boil. Cook, stirring and skimming off the foam, for 30-60 minutes until the desired thickness is obtained. 10 minutes before the readiness, add the juice squeezed from half a lemon.
• Arrange the jam in sterilized jars, roll up.

Store mulberry jam in a cool and dark place. Its shelf life is 12 months.

Mulberry jam with pectin

Composition (per 0.65–0.75 l):

• mulberry - 1 kg;
• sugar - 0.3 kg;
• lemon juice - 50 ml;
• pectin - 10 g.

Cooking method:

• Sort the berries, cut off the tails. Wash, let dry.
• Grind the berry with a meat grinder or blender, place the resulting mass in an enameled container.
• Add lemon juice and half of the sugar indicated in the recipe.
• Put on a slow fire and cook, removing the foam, until the sugar dissolves.
• Mix the remaining sugar with pectin. In parts, each time mixing the berry mass well, add sugar.
• Cook the jam, stirring occasionally, for 10 minutes or more, until it thickens.
• Fill sterilized jars with jam, seal them.

After the jam has cooled, put it in the refrigerator - this mulberry blank must be kept cold, otherwise it will quickly deteriorate, because little sugar was used to make it.

Mulberry blanks for the winter can be very different. Jam and jam can be served separately, spread on sandwiches, used to make sweet pastries. Dried berries can be put in tea, used to make compotes, if the canned drink comes to an end. Frozen mulberry is used in the same way as fresh mulberry, it can be used for cooking a variety of dishes or used separately. It should be defrosted without exposing it to a sharp temperature drop.