Rowan (also mountain-ash) is used both as a fruit and as an herb. It contains more carotene than carrots. It also contains pectin and rutin. All of this makes it healthy for the stomach, lungs and heart. Further, it normalizes blood pressure, which is why it's recommended for hypertensives.
Rowan fruits have a sour taste. They are green and tiny. In fall, they turn orange-red or white, fleshy and round. They are picked after they ripen fully. Rowan fruits dry fairly slowly - first in the shade, then in the sun.
Rowan fruits are used both fresh and cooked. They are used to prepare vitamin concentrates and infusions. If making these, it is best to mash the fruits in a mortar and pestle or blend them.
Rowan tea is drunk as a delightful beverage and for medicinal purposes - 4 times a day. To make it, pour 4/5 cup (200 ml) of boiling water over 1 tsp of rowan and brew for 15 min.
Wine and syrups can also be made from rowan, they satisfy with their potent antispastic effect, valued against asthma.
Rowan jam is popular among fans of the sweet-and-sour. Since the tiny fruits are tart, enviable amounts of sugar are used when preparing jams and marmalades. For every 6.5 lb (3 kg) of fruits, add at least 2.5 lb (1.2 kg) of sugar or more.
Ingredients: 5 cups (1200 g) rowan, 5 cups (1200 g) sugar, 2 cups (500 ml) water.
Preparation: Pick the rowan during the first winter chills. Pour cold water to cover the berries. Leave them as is for 1 day, changing the water twice. This is done to get rid of the bitterness.
Pour the fruits in boiling water for 10 min. Strain them. Make a syrup from the sugar and water. Pour it over the rowan and put it to boil for 10 min.
Then leave in the refrigerator for 10 hours. Remove the fruits with a slotted spoon and set them aside. Boil the resulting sauce until thickened. Once it is plenty thick, add the fruits.
Distribute the rowan jam into dry jars and close them. Cool, without flipping them upside down.