Benefits of Underbrush plant
Hippophae rhamnoidas - the ashen underbrush, the river underbrush.
The plant's name: white underbrush (Hippophae rhamnoidas)
Popular names: the ashen underbrush, the river underbrush.
Ecology and diffusion:
Briery bushes that grow together in brushwoods on the banks of the rivers, in bog lands, on sand and especially on saliferous formations.
The period and the way of the harvest:
- the underbrush fruits are being harvested during August and September. It is recommended to harvest them until the first cold period may appear, as the content of C vitamin drops suddenly afterwords.
It is useful in the cure of the following illnesses:Intern use: epidemic hepatitis, chronic hepatitis, neurosis, rash, alcoholism, rheumatism, gout, hepatic cirrhosis, anemia.
Extern use: radiations, chilblain, burned skin.
Infusion- 2 spoons of mashes fruits with 500 ml of hot water; the bowl is covered for 30 minutes; it is indicated to drink it at the long of one day (a nice and refreshing juice can be obtained from 750g of fruits with 6 l of water and 1 kilogram of sugar- after it gets cold, it is put into bottles and kept in a cool place)
What we use from this plant are its fruits - fructus hippophae - fresh or dried. Their taste is acre-astringent, but as they ripen and especially after the first hoarfrosts it becomes better and gets a scent similar to the pineapple's. In the chemical composition of underbrush fruit, vitamin C is predominant with a series of carotinoidic pigments which gives them the orange colour, a fat oil in which these pigments are being dissolved, B1 and B2 vitamins, folic acid, fat acids and fitosterols, nicotinic acid, volatile acid etc. Due to this complex chemical composition, the underbrush fruit are considered a natural source of vitamins. In many countries, they are being used for medicamentary and alimentary purposes. As juices, jam, marmalade, syrup, wine, liqueur, etc, they constitute an aliment accessible to everyone. To obtain them, the fresh fruits are being squeezed through a grape blender or they can be squeezed on an inoxidable bolter to remove the seeds. To this juice we add sugar according to the recipes from the cookery books.
A nice and refreshing beverage can be obtained from 750g of fruit which have to be boiled with 6 l of water and 1 kilogram of sugar. After cooling this beverage, we poor it into bottles and we have to keep it in a cool place. To obtain wine, we put 1 kilogram of mashed fruit into a bottle bowl, we pour 5 l of hot water that we cold afterwords, and 1.5 kg of sugar. To rush the fermentation process, it is recommended to add wine yeast as well. After 15 to 20 days, we decant it into bottles, meanwhile the orange oil is added to the surface of the wine.
From dry underbrush fruit, nice teas can be obtained, used in the cure of the lack of vitamins. In some countries, the underbrush tea is used to cure diarrhea, rheumatism, in some skin diseases, rash. Seeds may be used as a purgative. To prepare the wine, we can also use dry fruits in proportions 5 times reduced.
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