This ode is devoted to red currant. For some reason it does not enjoy wide popularity at gardeners. And it is valuable and tasty berry and, undoubtedly, deserves wide circulation.
Why it is necessary to grow up red currant
Unlike black, red currant more fruitful and durable. Young bushes begin to fructify for the third year and can grow on one place and yield stable harvest of 20 and more years. Perfectly feels in all climatic zones, it is not damaged by wreckers, perfectly transfers both drought, and moisture surplus.
Red currants treats those cultures which practically do not demand leaving that is called has put and has forgotten. When the summer strongly droughty, is enough to water once a week during blossoming and growth of berries, all leaving also is limited to it.
Ornamental plant, red clusters of berries on green foliage look very nicely, and, by the way, very long are not showered. Currant red has remarkable taste and curative properties. It can be used as the bleaching cosmetic, for decolorization of freckles and pigmental spots on face.
The bleaching mask: to mash berries, and then to put on face in the form of mask for 20-30 minutes and to wash away warm water. They perfectly purify skin, give it elasticity, elasticity, improve metabolism.
Red currant: recipes for the winter
From red currant it is possible to make many goodies: jelly, fruit jelly, compote, syrup, juice, juicy berry sauces. It perfectly remains several months in the fridge if to pour it sugar. Juice from currant improves appetite, brings out of salt organism, promotes temperature reduction.
From berries amazing jam turns out. To take equal amount of currant, sugar and water-melon pulp. To pound berries with sugar, to add watermelon and to mix to homogeneous mass, to cook 35-40 minutes. To cool slightly and to wipe warm weight through sieve, to decompose in clean dry banks and to close kapron covers.
Excellent dessert – the currant marinated in own juice. To wring out juice from currant and to make filling of one liter of juice, two glasses of water, one kilogram of sugar. To add there several pieces of carnation, 5-6 peas of allspice, half of stick of cinnamon. To bring to boiling, to pour in vinegar, 3-4 spoons, to remove from fire and to cool.
Berries branches to wash out and dry, put in sterile half-liter banks on coat hanger, to fill in with the cooled marinade. To sterilize five minutes, to roll up iron covers.
In the winter marinated berry can be used for decoration of confectionery, to add to salads as independent dessert.