Cloudberry or "marsh amber" is a semi-shrub plant belonging to the pink family. It can reach a height of 30 cm. The fruit of a cloudberry resembles a raspberry, but differs from it in taste and aroma.
Cloudberry was very popular in pre-revolutionary Russia. Fresh and soaked berries were even served at the royal table. Cloudberry contains proteins, pectins, sugars, fiber, organic acids, carotenoids, phytoncides, tannins. There are a lot of trace elements, vitamins (A, C, group B) in berries. Cloudberries are used in dietary nutrition, as well as for certain diseases.
Berries have antimicrobial, antispasmodic, astringent, hemostatic, diaphoretic effect on the body. Cloudberry improves metabolism, has a positive effect on the nervous system. It is used to treat diseases of the gastrointestinal tract, cardiovascular system. Cloudberry improves appetite, has antiscorbutic properties.
In folk medicine, not only berries are used, but also the leaves and roots of the plant. Decoctions and infusions from them have a hemostatic, wound healing, anti-inflammatory and diuretic effect. They are used for vitamin deficiency, kidney stones, metabolic disorders, colds.
Cloudberry-based preparations help to normalize blood pressure, eliminate diarrhea, prevent atherosclerosis, and improve blood composition. They are used for gout and other diseases caused by metabolic disorders. Fresh or dried leaves are used to treat festering wounds. Dishes based on cloudberries are a means of preventing influenza and ARVI, strengthening the immune system. The calorie content of cloudberries is 40 kcal / 100 g. Nutritional value: proteins - 0.8 g, carbohydrates - 4, 4 g, fats - 0.9 g.
Cloudberry is currently used in cosmetology for the production of skin care products.
You can make vitamin tea, juice, preserves, jam, compote, jam from cloudberries. To make tea, take equal amounts of dried cloudberry leaves, mix with the tea leaves, and then prepare the tea as usual. You can also make a drink without tea leaves.
Try making vitamin jam from cloudberries. Products: 1 kg of fresh berries, 1 kg of sugar, 0.5 tbsp. water. Sort out the cloudberry berries, rinse them. Put sugar in a saucepan, cover with hot water, put on fire and bring to a boil. When the syrup boils, add the cloudberries and reduce heat. Simmer the jam for half an hour over low heat. Stir it occasionally.
Remove the jam from the heat, rub it through a sieve to get rid of the skins and bones. Then put it back in the saucepan and cook for another 5-10 minutes. over low heat. The jam should not be very thick. Pour it hot into sterilized jars, close and place in a cool place. The jam will harden in a few hours. The calorie content of the dish is 255 kcal.
You can not use cloudberries for gastritis with high acidity, peptic ulcer disease.
You can make a delicious compote from cloudberries. Products: 250 g of berries, 100 g of sugar, a little citric acid (on the tip of a knife), 1 liter of water. For compote, ripe, strong berries are needed. Sort through the cloudberries and rinse them. Cook the sweet syrup in a saucepan, add citric acid at the end of cooking. Put the berries in glass liter jars, fill with hot syrup, roll up. Turn upside down, wrap with a towel and a warm blanket, and leave for 12 hours. Then put it away for storage. The calorie content of cloudberry compote is 75 kcal.
