Japanese quince is a plant that has a history of more than 4 thousand years. It belongs to the Rosaceae family, and its flowers resemble those of apple trees. In Japan and China, it is grown as an ornamental and fruit plant, although in some Japanese islands it is found in the wild. Japanese quince came to Western Europe about two and a half centuries ago, and now it can be found almost everywhere, even in such northern countries as Norway.
In our country, Japanese quince was first bred in botanical gardens, and since the middle of the 20th century, landscape designers and owners of summer cottages have been engaged in it.
Japanese quince, which is attracting more and more amateur gardeners and professionals, is known in Greek mythology as the golden apple presented by Paris to Aphrodite. The Greeks baked this fruit with honey, removing the core from it. Since ancient times, Japanese quince has been considered a symbol of marriage, love and fertility.
Quince fruits, like the products obtained as a result of their processing, are rich in useful substances. They contain a large amount of vitamin C and pectin substances, which, as you know, contribute to the elimination of salts of heavy metals from the human body. Japanese quince grows in almost any conditions. It can grow in the shade without pretending to be a better place, but, nevertheless, bears fruit better in a sunny place.
The fruit, due to its peculiar sour taste and high content of vitamin C, is also called northern lemon. Ripe fruits contain fructose, tannins and organic acids. Quince fruit juice has beneficial properties, which contains sugar, approximately 3.5% malic acid and gum (this is a thick sticky juice from some plants, used in industry, pharmacology, etc.).
Quince fruits are used fresh or dry for tuberculosis and bronchial asthma. Raw quince fruits are hardly edible. They make excellent soft drinks and jams. For cooking, and acquiring the best taste, quince is boiled over low heat. Thus, the filling for pies and pies is made from it. Quince fruits are also baked for dessert, made into a paste, served “in company” with mature cheese, or fried whole to serve with game. In addition, quince makes excellent jams and jellies. It can also be harvested, since Japanese quince contains a lot of pectin (among the greenish-yellow fruits, it ranks first in its quantity).
The easiest way to preserve the beneficial properties of this product is to put the slices in a jar, sprinkle with sugar and keep in the refrigerator.And the aromatic syrup formed during storage can be added to tea instead of lemon juice or lemon itself. By the way, the fruits are preserved for a long time. Ripe quince fruits after laying can be consumed fresh, their beneficial properties help with hypertension, sclerosis and anemia. Most often they are still consumed boiled or baked. A decoction of quince seeds is used as a lotion for eye diseases, for gargling with sore throat and as a good cosmetic product to soften the skin.
It is believed that vitamin C contained in quince not only protects against colds, but also helps the body to produce a unique protective substance - interferon
(a protective protein that is produced by cells of birds and mammals in response to viral infections).
100 grams of quince contains 8.9 g of carbohydrates, of which 7.0 g are fructose, and the rest are sucrose and glucose. Quince also contains provitamin A and other very useful vitamins: B1, B2, B6, C, E, PP, as well as a number of macro and microelements. 100 grams of fruit contains 144 mg of potassium, which is 10 times the amount of sodium. Quince fruits are rich in malic and citric acids, tartronic acid.
Properly prepared quince jam and jam have a good effect on the body in case of intestinal inflammation.
If you prepare juice from quince, then for this it is better to take ripe fruits. Quince juice has restorative, antiseptic, hemostatic, astringent and diuretic properties. It is recommended to drink a lot for anemia and cardiovascular diseases. It also has a positive effect on asthma, diseases of the respiratory tract and gastrointestinal tract. And the juice and pulp of boiled or baked fruits of this fruit help well with vomiting. It is recommended to take the juice in a glass or half a glass before meals.
Any kind of quince has a beneficial effect on the psyche: the human body is invigorated, the mood improves. And the pulp has a strengthening effect, therefore, for a long time in the Middle East, it was successfully treated with diseases of the gastrointestinal tract, which were accompanied by diarrhea with bleeding. From drinking quince juice, the condition of asthmatics is much improved. And Tibetan medicine men believe that it is difficult to find a better remedy than quince for treating ear diseases.
A slimy broth of quince seeds (to obtain it, 5-10 grams of the product must be boiled in 100 ml of water until a mucous mass is formed) is consumed in 1 tbsp. spoon 3-4 times a day for hemoptysis, bronchitis, uterine bleeding and externally, as a lotion, an enveloping and anti-inflammatory agent for inflammation of the eyes, for gargling with sore throat, with burns and skin irritations.
Essential oils, which are contained in the skin of Japanese quince fruits, add a delicate aroma and pleasant sour taste to dishes. Quince makes an excellent tea, which is a diuretic if the patient has edema of cardiovascular origin. The seed tea also helps with coughs and acute respiratory problems.
The elements that Japanese quince contains are used in cosmetics to prepare a lotion that helps people with oily, porous skin. To prepare it, the protein is first beaten, and then camphor alcohol, cologne and quince juice (all components in equal proportions) are added dropwise to it. After the procedure, the skin becomes smooth, fresh and velvety.
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