Honeysuckle is considered very useful and surprisingly valuable for the human body berry. Honeysuckle's shrubs are very unpretentious to the weather conditions, so common in almost all areas. For its taste, medicinal and useful properties, the honeysuckle is so loved by many people.
In this article, we will discuss the useful properties of these berries, contraindications possessed by them, and also give some valuable recipes use with the honeysuckle to treat and strengthen human organism.
Ingredients of Honeysuckle's Berries
The honeysuckle's berries are rich in the composition, which, in the folk-medicine used very, very long time. The most outstanding representatives of honeysuckle's vitamin composition are considered the group of vitamin B, vitamins C, P and A. The composition includes the sufficient amount of fructose and glucose, organic acids and other, not less useful components.
By the content of vitamin C, the honeysuckle is on a par with the strawberries and the lemon − is quite a good result. Among the micro-elements, the honeysuckle's berries contain a lot of potassium, aluminum and phosphorus, a little less, but also a lot of magnesium, calcium and iodine. In smaller quantities, but here there are the copper and the manganese and the iodine.
The most interesting is that the berries' useful composition in the majority depends on the region of growing. In the case where the shrubs grow in a dry, hot climate, the honeysuckle's berries acidity is reduced, but increases the amount of sugars and tannins. Growing up in a cool and humid climate − the acidity increases, the content of vitamin C − too. In temperate climates, the useful composition is closer to the composition of honeysuckle growing in the cold regions.
Useful Properties of Honeysuckle
Properties of honeysuckle are multifaceted and diverse. First, and foremost, it is recommended to use for the people who have problems with appetite and lack of weight. The plant's berries improve the appetite and normalize digestion.
The honeysuckle exhibits a beautiful refreshing and invigorating effect, so it is useful to eat in a hot weather. The people suffering from the cardiovascular diseases (anemia, hypertension or atherosclerosis) should at least eat one handful of fresh berries a day. The honeysuckle's berries are suitable and for the prevention of scurvy and malaria. There is a beneficial effect on the liver and gallbladder.
One of the main properties of honeysuckle is the reduction of blood pressure, the relief from the headache and stop bleeding from the nose. Therefore, the people with signs of this kind of problem must necessarily include in their diet the honeysuckle's berries.
Surprisingly, but honeysuckle's fetuses do not lose their properties even after the heat treatment. The high content of pectin and tannins, the concentration of organic acids in the berries provide anti-sclerotic property.
A regular consumption of berries improves the secretion of gastric juice, strengthens the walls of blood vessels, helping rid the organism of salts and heavy metals. The honeysuckle is useful in the diets and for the recovery after prolonged illness and ailments.
The properties of honeysuckle can be used for the treatment and prevention of gastritis, peptic ulcer diseases and the inflammation of duodenum. The fruits of honeysuckle have anti-inflammatory, astringent and diuretic properties, and broths based on berries, use to improve memory and active brain processes.
Antiseptic and anti-inflammatory honeysuckle's capacity helps get rid of a number of infectious diseases − the sore throat, the pneumonia, the flu and the colds. Due to the ability to reduce the load on the blood vessels, honeysuckle has become useful for eyesight, in particular, for the prevention of glaucoma. Due to the ability to reduce the load on the blood vessels, the honeysuckle has become useful for the eyesight, in particular, for the prevention of glaucoma.
Harmful Properties and Contraindications of Honeysuckle
There are no obvious contraindications or injury from the honeysuckle. Like any other berry, it can cause the allergic reactions; lead to the slight skin inflammations, muscle the spasm, or the indigestion. Here, in principle, and all the contraindications regarding the honeysuckle.
Storage of Honeysuckle
The fresh berries of this plant are the best stored in a cool, dark place. So, the honeysuckle's berries will be able to retain all the nutritional and vitamin properties up to three days. They can be treated thermally − to prepare on their basis the jellies, the compotes and the other products (jellies, jams, fillings for pies, dumplings, cakes, etc.).
Medical Prescriptions of Honeysuckle
In the folk- medicine, it is used the decoctions and the infusions of honeysuckle berries to treat various ailments.
The infusion of honeysuckle: three tablespoons of crushed dried leaves should be boiled for three-four minutes in 6.8 oz of water, to cool, to insist two hours, strain and use as a gargle in the case of sore throat. The decoction of honeysuckle leaves can be taken inside or applied externally − this is an excellent antiseptic drug, it is good at angina and inflammation of the gums.
If you apply crushed leaves to the areas affected by wounds, they will heal much faster. The laxative effect of this plant allows you to normalize the stool, get rid of constipation. The honeysuckle's berries are used as a general restorative; with their help it is treated the stomach and the liver. In the dried fruits there are the natural antibiotics, so their use is useful in harsh climatic conditions.
The juice of honeysuckle is of great value, especially for the skin diseases. A fresh juice should be consumed every day, one tablespoon three times a day to clean the skin; it should be applied until complete recovery.
Decoctions are made according to the general rule of broths − solid parts of plants are welded on the water bath for 30-40 minutes.
Culinary Recipe for Honeysuckle
As mentioned above, the honeysuckle is perfect for making delicious dishes, jams, compotes and other tasty foods. Recipes with the honeysuckle you can easily find, so we will introduce several delicious ways of cooking.
Jam. Ripe honeysuckle's berries (2.2 lb) are rinsed under the running water, put into a saucepan and added 3 lb of sugar and pour over two cups of water. Bring to a boil and cook until the full brewing of berries, stirring constantly. Then, put it in the cans. This jam should be stored in a cool place. It can be used for colds, viral infections and as an immunostimulating agent for preventing the onset of these.
Compote. At 0.4 lb of honeysuckle take 0.9 lb os sugar and one litre of water. Dissolve the sugar in the water and boil for ten minutes (after that, the berries should be washed and dried). Then, turn off the heat, pour the honeysuckle with the syrup obtained, close in the can and pasteurize in water at 176 °F. Then, cool.
The compote is especially useful in spring and autumn, as these seasons are a time of exacerbation of all diseases: for the prevention and the treatment of hypovitaminosis and beriberi, as well as for the prevention of heart diseases, of hypertension facilitation and the heart's failure of various nature.