Cornel can cure diseases of the throat, anemia, measles, kidney disease, diarrhea and hemorrhoids. Its medicinal properties have been known from ancient times. This plant grows everywhere, mostly in dry, sunny and hilly slopes near deciduous forests.
Blossoms in February and March, and the fruits ripen from July to October. The fruits are with dark red color and have mild-sour taste. They contain large amounts of natural sugars, organic acids, pectin, tannins and vitamin C. Cornel fruits contain twice more vitamin C than oranges, and can be consumed fresh, dried, frozen. You can use them in order to make compotes, juices, jam, but despite all the benefits of the fruit cornel is very little used in diets.
Each part of the cornel plant is healthy -- the fruit, leaves, bark, flowers and seeds. This amazingly healthy plant is very efficient in treating numerous diseases. Russian scientists discovered that the bark and leaves of the cornel have antimicrobial properties, and the seeds can be used to heal skin and mucous membranes. Juices, marmalades, tea sand other products from ripe fruits of cornel helps against diarrhea and other digestive tract diseases. If fever occurs at the same time with diarrhea then it is advisable to drink tea made from the bark of cornel.
-- 4,5 liters of water
-- 1 kg of ripe cornel fruit
-- 1 kg of sugar
Wash the fruit, chop them and place them in 3 liters of boiling water. Cook the water with cornel fruit for about twenty minutes. Then mash the resulting mass or blend it in order to get homogeneous mixture, add the rest of the water and cook for another 15 minutes. Once the mixture is ready add the sugar and reduce the temperature. Stir continuously until the sugar is dissolved, then cook on high temperature for ten more minutes. Collect the resulting juice in hot glass bottles and close them tightly. Open bottle of cornel juice must be kept in the refrigerator.
It is always prepared in same ratio -- one kilogram of sugar per kilogram of cornel fruits.
Wash the fresh fruit, remove the seeds and place them in hot water for five minutes. Then remove the fruit, blend it, put it in a bowl and sprinkle it with sugar. The mixture needs to be boiled for three hours at a lower temperature with constant stirring. The marmalade is ready when the mixture becomes thick. The hot marmalade needs to be collected in clean, warm glass jars.