They are gifted by shrubs and trees of modest size but have proven health-restoring properties. They provide vitamins and are appealing in desserts, juices, smoothies, salads, stews…
Some little-eaten medicinal tree and shrub fruits are actually little gifts for health. Rich in vitamins and with a delicate flavor, they can give a unique touch to your recipes (in desserts, juices, smoothies or even in salads and stews) and, at the same time, help you improve certain aspects of your health.
Sauco strike
The harvest of the ripe fruits of the elderberry is still maintained in some towns.
These fleshy, black berries contain anthocyanosides, vitamin C, sugars, and organic acids.
They act as diuretics, sudorifics and laxatives, or purgatives if the dose is excessive.
They have a flavor very similar to that of black currants, although more aromatic, reminiscent of pine.
The elderberry juice is sweet and refreshing, but these berries have been used more to prepare jams and jellies, or even to produce alcoholic beverages with some gas.
Its preserves go well with savory dishes.
Juniper berries
The fleshy and aromatic fruits of the juniper contain an essential oil that gives them extensive healing virtues.
They act as a powerful antiseptic that helps fight urinary infections, and also helps control blood pressure and excess urea and uric acid. It is also used to reduce edema.
In the kitchen, berries are used to flavor gin, giving it its characteristic aroma.
They are taken as an infusion (20 grams per liter), mixed with anise or fennel if you want to improve the flavor.
They can also be found in extract and tincture.
Rose hips
The fruits of the rose bush or rose hips are easily found in the field, although few dare to taste them.
They are an exceptional source of vitamin C (1,200 mg / 100 g) and are also rich in tannins and organic acids.
They strengthen the body and prevent respiratory infections, as well as being a traditional remedy against diarrhea.
Rosehip pulp can be mixed with cheeses and vegetable yogurts; it tastes exquisite.
The fruits can be blended or used for the preparation of jams and preserves.
They can also be taken as an infusion.
Black currants
Gooseberries are sometimes found adorning various cakes and stews.
They have an acidic, pleasant and refreshing taste.
Although associated with red currants, deep purple ones are different: they come from the Alps, grow on young rather than old branches, and give off a distinctive aroma.
Its remarkable vitamin value helps reduce capillary fragility, fluid accumulations and loss of night vision.
Taken fresh, in juice or in jam, they are always appetizing, especially after a copious meal, as they help to digest better.
Jujubes
The jujube is a prickly tree native to China, which is now cultivated in the Mediterranean environment.
The fruits or jujubes, the size of an olive, have a floury consistency and a neutral and smooth flavor.
They are rich in vitamin C and mucilage, and are very suitable in periods of weakness, asthenia and convalescence.
They are laxatives and demulcents, useful to combat throat irritation and hoarseness.
The decoction has been used in gargles, but jujubes are also used to make tasty jams and preserves.
Blackberries of moral
The fruits of the moral (Morus nigra) are rich in vitamin C and anthocyanosides, which give it its bluish color.
They produce a slight laxative effect, useful in periods of constipation.
They have also been indicated in case of capillary fragility and as support in the treatment of phlebitis, varicose veins and hemorrhoids.
Juicy and refreshing, blackberries are eaten fresh and have a sweet and sour taste. They are also delicious in juice.
The syrup berries has been traditionally used as a natural remedy to reduce the swelling of gums and throat.
Blueberries
The pigments that give the blueberry berry its blackish blue hue are responsible for its anti-inflammatory and astringent action.
They are also rich in vitamins and mineral salts. Its regular consumption helps to improve blood circulation and prevent edema due to venous insufficiency, but it also increases visual acuity.
With an acidic and refreshing flavor, they seem fresh but can be taken in juice, incorporated into cakes or used in jams and preserves.
