Harvesting: What to do with red rowan berries
Many people don't appreciate red rowan berries, but their medicinal properties have long been known. They contain many beneficial microelements and vitamins. Products made from this berry are successfully used to treat colds and strengthen the heart and blood vessels. The timing of harvesting red rowan berries depends on how they are used. They are usually picked in late autumn, after the first frost.
Collection deadlines
Red rowan is an undemanding plant with good frost resistance. It grows in forests, gardens, and parks. There are two forms:
- Wild red rowan produces small fruits, up to 1 cm in diameter. They have a slightly bitter taste and retain their freshness for a long time.
- Varietal rowan berries are larger, ranging from 1 to 1.5 cm in diameter. They are gathered in voluminous, branched clusters and are sweet in taste. Fresh rowan berries do not store well.
The harvest time is chosen based on the intended use of the fruit. The berries are fully ripe by August 20th. However, eating them at this time is not recommended due to their bitter taste. To preserve the fruit's freshness for a month, it is harvested in September. Depending on the climate, this period may be delayed by 1-2 weeks.
In the Moscow region, rowan harvesting is postponed until mid-September. In Siberia and the Ural region, the berries don't begin to be picked until early October. At this time, the berries are firm and tart, with a slight bitterness. These berries are used to make medicinal preparations. They are harvested in dry weather, in the morning hours after the dew has melted. Bunches covered in moisture don't keep for long.
After the first autumn frosts, the berries' flavor changes. Their bitterness disappears, and they become juicier, softer, and easier to remove from the stems. This type of rowan berries is used to make homemade wine, juice, jam, and pie filling. Berries that survive the frosts are also dried, cured, or frozen. Berries harvested after the first snowfall are suitable for freezing or mashing with sugar.
You may be interested in:Procurement and storage
Fresh rowan berries are stored in a cool place, hanging in bunches on a string. In this state, the fruit's flavor remains unchanged for two months. If dried rowan berries are desired, they are sorted, washed, and dried. Then, spread in a single layer on a baking sheet, they are baked in the oven. Drying is carried out at temperatures ranging from 40°C to 65°C for 3-5 hours. They are stirred periodically to prevent them from sticking together. Rowan berries dried in this way can be stored in a glass jar for up to 3 months.
Frozen berries are suitable for drying. They are sprinkled with granulated sugar and left for 24 hours. After draining the liquid, the process is repeated. Next, a sugar syrup is prepared and poured over the berries for 10 minutes. Rinse the berries again, spread them out on a baking sheet in a thin layer, and dry them in the oven at 70°C. Dried rowan berries are stored in dark glass jars. For freezing, the washed and dried harvest is placed in plastic bags, tied, and placed in the freezer. All flavor and medicinal properties are preserved for 5 months, but without re-freezing.
Rowanberry recipes
To make the jam, wash 1 kg of berries and remove the stems. Then add water and simmer for 10 minutes over low heat. Drain the berries and dry them. Make a syrup from 2 kg of granulated sugar and 500 ml of water. Add the rowan berries and simmer for another 20 minutes over low heat. Let the jam sit for 8 hours. Repeat this process twice more. Then pour the hot jam into sterilized jars and seal.
To preserve the fruit in sugar, pick it from the branches and wash it. Place it in sterilized glass jars in layers 1 to 1.5 cm thick. Then add the same amount of granulated sugar. Alternate the layers until the jar is filled to the top, leaving the sugar on top. To ensure a tight seal, shake the jar periodically, but do not pack it down. Store the fruit in this form for six months at temperatures between 0°C and 6°C.
To prepare the tincture, wash 1 kg of fruit. Make a syrup from 1 liter of water and 1 kg of sugar. Pour the syrup over the berries and let it cool. Then add 1 liter of vodka. Seal the container tightly and leave it in a darkened room for 20 days, shaking occasionally. Strain the liquid through cheesecloth and bottle it. Store it in a cool place for 5 years.
You may be interested in:The harvest time for red rowan berries depends on how they are used. The berries, which have numerous beneficial properties, are eaten fresh, made into jams and liqueurs, dried, cured, or frozen.