Food Alphabet
Dried viburnum fruit
Medicinal raw materials of viburnum are flowers, bark, branches, fresh and dry fruits.
Viburnum fruits are harvested at full maturity, in dry weather. At the same time, mechanical damage to the fruits should be avoided, for which it is better to cut them off or cut them together with the pedicels. It is not necessary to shift them from one container to another, as they crumple and quickly deteriorate. It is important to consider: only whole viburnum fruits are selected for drying! First, they are slightly dried in a draft, and then dried under a canopy in the open air, in the attic (hanging the fruits in the form of bundles) or in an oven (oven) at a temperature not exceeding 50°C.
It is recommended to store dried viburnum berries in linen bags and paper bags, but we must remember that such preparations are very fond of various pests. Therefore, it is better to prefer glass jars to bags and bags, in which the berries can be safely stored for up to 4 years.
Ready-made dried viburnum berries are often added to tea and other beverages. In addition, they cook jelly, compotes; make medicinal infusions and decoctions. In cooking, dried viburnum is used in the preparation of salads, soups and fillings for pies and sweets.
