Food Alphabet
Black mountain ash
The homeland of the black-fruited mountain ash (otherwise: Aronia black-fruited) is Canada. As you know, even the ancient North American Indians – the Delaware and Dakota-used black mountain ash for food (made flour from it) and used it for medicinal purposes (treated burns with juice). In the 19th century, the black-fruited mountain ash came from Canada to Europe and took root there first as an ornamental plant that decorated gardens, parks and squares. However, later, in the second half of the 20th century, European scientists highly appreciated the useful properties of aronia, and recently it was even declared the most effective berry in the fight against cancer.
In Russia, the black-fruited aronia took root thanks to Ivan Vladimirovich Michurin, who, through numerous experiments, brought out a new culture of this plant. The main difference between the North American black aronia and Michurin aronia (liqueur aronia) is a more attractive appearance, increased yield, improved taste and winter hardiness (withstands up to-35°C). Interestingly, Michurin himself did not have high hopes for aronia and recommended using it for planting forest strips, and the fruits for processing. Nevertheless, the Michurina aronia quickly spread almost throughout Russia, enduring the harsh winters of Gorno-Altaisk and the unstable climate of the foothills of the Caucasus without damage.
Today, aronia Michurina is often used to make pie fillings, jams, jellies, jams and syrups. Especially popular is the juice, from which an excellent wine comes out, which has a pleasant, tart-sweet taste.
