Recipes from Japanese quince fruits. The healing fruits of Japanese quince
Quince has long been considered a symbol of fertility and love. In ancient Athens, newlyweds always ate these juicy fruits - according to beliefs, this was supposed to bring them happiness in marriage. Beliefs are beliefs, but in everyday reality, these bright fruits bring great benefits to our health - quince is very rich in vitamins and valuable microelements. In addition, it is considered an excellent antidepressant and significantly improves the general condition of the body. Of course, any summer resident wants to preserve the quince for as long as possible. And there is nothing impossible about this - these wonderful fruits have excellent shelf life, and if stored correctly, they can easily last until spring.
Quince collection
Quinces of early varieties are usually harvested in late August or early September. And late and mid-season varieties begin to be harvested with the onset of October. By the way, early varieties can be used immediately. As for later varieties, their technological maturity usually occurs only after twenty to forty days - the physiological and biological processes occurring in the quince during this time contribute to the improvement of the aroma, taste and color of the juicy fruit.Quinces should be harvested only in dry weather, ideally in the morning, as soon as the dew has disappeared. Ripe fruits are harvested carefully, either with the help of fruit pickers or by hand. Ladders may also be needed for cleaning.
The collected quinces are placed in pre-prepared baskets and then sorted, selecting only undamaged and healthy quinces for storage. As for fruits with defects, it is recommended to process them immediately.
During storage, juicy quince finally ripens, acquiring a characteristic yellow color. Also, the fruits lose their former pubescence, and their flesh becomes less tart and dense. About two weeks after the quince is sent for storage, the largest percentage of sugars and pectins with acids will accumulate in it. And then their concentrations will begin to gradually decrease.
How to choose suitable fruits?
The most important thing is to choose a ripe quince. However, selecting ripe fruits is not difficult - they are all endowed with uniformly colored yellow skin. In addition, the fruits must be sufficiently dense, without dents, dark spots or other damage. The fact is that quince that has damage spoils very quickly.It is also important to know that quince does not tolerate moisture, so all fruits sent for storage must be dry.
If quince is purchased for immediate consumption, then it is better to prefer softer fruits - they will be much tastier and much more aromatic.
Quince storage
Quince is stored in the same way as other pome fruits. By the way, it can be stored together with apples. But it is strictly not recommended to store quinces together with harvested pears - pears will accelerate its ripening, as a result of which the keeping quality of the quince will noticeably decrease.The best temperature for storing harvested quince is considered to be in the range from zero to one degree. In any case, the storage temperature should not exceed eight degrees. As for humidity, it should be between eighty and ninety percent.
Fruits must be stored in well-ventilated and fairly cool areas, either on durable racks or in drawers. The quince is first wrapped in paper. Some summer residents also store these wonderful fruits in straw. Another great option is to store quince in boxes, sprinkled with sawdust.
Depending on storage conditions, as well as on the variety, quince can be stored from twenty to one hundred and twenty days.
Storing quince in the refrigerator
It is possible to preserve ripe quince in the refrigerator for three to four months - for this purpose it is placed in the lowest drawers. All fruits are pre-wrapped in paper or placed in polyethylene bags.In addition, you can always make amazing jam, aromatic candied fruits, delicate jelly or rich jam from quince.
Quince grows as a shrub or tree. The fruits are unusual in appearance and taste. Outwardly, they resemble a lemon, an apple and a pear at the same time. But the taste of quince is closer to the last two. But in terms of popularity, the fruit is significantly inferior to both apples and pears.
Only those who know how useful quince is will stock up on its fruits to use all year round.
How to properly collect fruits for storage
Quince is an autumn fruit. Its full ripening occurs in September-November.
When removing fruits from branches, you must not forget about simple rules. If you follow these steps, the quince can be preserved for a long time:
- Fruits should be picked carefully so that they do not leave dents or scratches.
- Fruits should not be thrown, but placed one at a time on a soft surface, for example in a basket. If the container is a bucket, then a layer of paper or fabric should be placed on its bottom.
- The best time to collect quince is in the morning, when the dew has already evaporated in the sun.
- To pick the fruit, it is better to choose a dry day so that there is not a drop of moisture on the fruit.
If the fruit has fallen to the ground, it must be sent to make jam or jam. It is not worth storing such fruits for long-term storage.
Buying fruit to store for the winter
If quince does not grow in your own garden, it does not matter. You can buy it. It is best to do this in October, when the fruits are fully ripe.
You need to choose quince carefully. In order for fruits to survive the winter and remain juicy, it is necessary to take into account the following nuances:
- Skin condition. The surface of the quince should be smooth and even. No spots, dents or scratches - all these shortcomings will contribute to the rapid spoilage of the fruit.
- Color. Ripe quince has a bright, golden-yellow skin. It’s not for nothing that the fruit is called golden apples.
- Size. There is no need to choose very small fruits. You should buy more fruits.
At home, each fruit needs to be examined further. If it meets the described requirements, it will last all winter. Properly selected fruits and compliance with storage conditions will ensure a minimum of losses.
Necessary storage conditions
In order for quince to be preserved throughout the winter, certain conditions cannot be avoided:
- Fruits should be kept at a temperature of no more than four degrees.
- Humidity should be kept within 80%.
- Quince should be stored in complete darkness.
The refrigerator is an ideal place for long-term preservation of fruits. The temperature regime of the compartment intended for fruit meets all requirements. It can maintain temperatures from 0 to +4 and an acceptable level of humidity. The refrigerator is almost always dark.
To preserve the fruits better, they should be wrapped in foil or paper. In such conditions, the quince will remain juicy and fresh for up to two months.
If you keep the temperature near zero, the shelf life of the fruit can be doubled - up to four months.
Storing quince in the freezer
You can store quince in the freezer. It tolerates freezing well. During this hibernation, the fruits become softer, and the astringent taste of the fruit goes away. It turns into a more saturated one, which is facilitated by the action of low temperatures.
Before putting the fruits in the freezer, they need to be divided in half, peel and seeds removed. Cut the remaining pulp into small pieces. Then place them on the surface of the freezer and cover with cling film.
Blast freezing is ideal. With its help you can avoid the formation of ice crystals in quince. The fruit pieces should be placed in a sealed bag, the air removed and sealed. The quince goes into the freezer for a day.
After the fruit pieces are completely frozen, they can be moved to a special container. Cover it with film and continue to store in the freezer. Frozen pieces do not stick together and can be taken in any quantity.
Quince prepared in this way can be stored in the freezer for a whole year. The taste of the fruit is not lost. But it is not recommended to store quince longer: the juicy pieces of the fruit begin to dry out.
If fruits have been defrosted, you cannot put them in the freezer again: after re-freezing, they lose both their taste and beneficial qualities.
Long-term storage of quince in the cellar
One refrigerator is not enough to store a large harvest. You can place the fruits in the cellar. Before moving the crop there, you should check the premises. The microclimate in the cellar must meet all the standards that apply to successful fruit storage:
- no temperature changes (it must be constant and stay within zero);
- stable humidity;
- availability of ventilation.
In addition, before the start of the fruit laying season for the winter, the room must be treated with a quartz lamp. The fewer microbes living in the cellar, the better for quince.
Preparing fruits for winter storage
Each quince fruit must be inspected. Those fruits that have damage, even if barely noticeable, should be set aside. Quince with defects will not last long, although its fruits contain tannins and the pulp is hard.
Fruits should be wiped with a cloth or napkin. You should not wash the fruits, as this can damage the skin and open up additional pathways for bacteria to enter.
In order to increase storage time, each quince can be rubbed with wax or vegetable oil. But they must be washed before use.
Wooden boxes, the same as for apples or pears, are suitable for storing quinces. Ideally, they are divided into separate cells or partitions.
The fruits can be sprinkled with fruit sawdust. Instead, another method is used - each fruit is wrapped in paper. You can use foil.
The fruits are laid out in one layer. Then it is covered with paper. The next layer of quince is placed on top.
Fruit should be checked periodically. If spoiled ones are found, they are removed immediately.
It is not advisable to store pears together with quince. These fruits can secrete essential substances that contribute to the rapid ripening of quince and its spoilage. The ideal neighbor for these fruits is apples.
How to store quince until ripening
Only ripe fruits should be stored for long-term storage. Unripe fruits can independently reach the desired condition. They should be left in a room at room temperature. After two weeks, the quince will turn yellow and can be hidden in the refrigerator or cellar.
If unripe fruits are stored at low temperatures, they will not ripen. The quince will either rot, or, at best, will remain the same as it was when it was stored - unripe and hard.
You can make compote, preserves, and jam from quince fruits. A piece of it is thrown into tea, and it acquires an unusual but pleasant taste.
Additional ways to store fruits are drying and drying. In addition, quince can be boiled, chopped in a blender and the resulting puree can be frozen.
Quince is a valuable aromatic autumn fruit, which is also considered a symbol of love and fertility. Many legends are associated with these fruits, because they have been known to mankind since ancient times. According to the ancient Greek legend, it was the golden apples (as quinces were called in those days) that Paris (the Trojan prince) presented to the goddess of love Aphrodite. In ancient Athens, there was a tradition of newlyweds eating quince fruit together in order to be happy in marriage and successfully overcome all the difficulties encountered in their marriage. life path. But these are just legends, and in our real life quince is a valuable fruit containing a high content of monosaccharides (fructose glucose), pectin, vitamins C and group B, organic acids, calcium, potassium, magnesium. In addition, this fruit contains a lot of iron and copper, so it is useful to use it for the prevention and treatment of anemia and cardiovascular diseases. Quince is an excellent antidepressant; it not only improves mood, but also improves the general condition of the body, gives energy and strength.
There are many varieties of quince, depending on which, it is round or pear-shaped in shape, with a yellow skin and a sweetish tart taste.
These fruits are eaten fresh, but few people consume raw quince because of its tart taste, but after heat treatment it becomes much sweeter. It is baked, stewed, many dishes and desserts are prepared with the addition of quince, which have an extraordinary taste and aroma, incomparable to anything else; it goes well with meat, poultry and other fruits. Jams, jelly, marmalade, jams, candied fruits, juices - real healthy treat not only for children, but also for adults.
When are quinces harvested?
Early quince varieties are harvested in late August - early September. Middle and late varieties are harvested in October. Early quince varieties are immediately suitable for use. In later varieties, technological ripeness occurs after 20 - 40 days, during which time biological and physiological processes occur in the fruits, as a result of which taste, color and aroma improve. During storage, the quince ripens, acquires its characteristic yellow color, the pubescence disappears, and the flesh becomes less dense and less tart. Two weeks after storage, the highest percentage of sugar accumulation is observed in the fruits, which gradually decreases during the subsequent storage period; this also occurs with acids and pectins.
How to properly harvest quince?
The fruits are harvested in dry weather, preferably in the morning when the dew has subsided. Harvest carefully, manually or with special devices (fruit pickers). Ladders are used for cleaning. The fruits are placed in baskets, then sorted, selecting healthy, undamaged fruits for storage. Quinces with defects are used for processing.
How to choose the right quince?
The main criterion when choosing quince is ripeness. This is easy to notice - ripe fruits have uniformly yellow colored skin.
Therefore, when purchasing, you should choose dense yellow fruits, without dark spots, dents or other damage, as fruits with defects may begin to deteriorate. These indicators are very important especially in cases where you are preparing quince for the winter. When buying these fruits for long-term storage, give preference to hard fruits, as they become softer over time.
If you plan to use quince right away, then give preference to soft fruits; they are more aromatic and tastier.
How to properly store quince
Quince has good shelf life and if stored properly, it can successfully last until spring.
It is stored in the same way as all pome fruits. Quince can be stored with apples, but not with pears, as they accelerate its ripening, resulting in a shorter shelf life.
These fruits are stored at temperatures from 0 - +1 degrees. C, as well as at temperatures up to + 8 degrees C at a relative humidity of 80% - 90%.
The shelf life of quince, depending on the variety and storage conditions, can range from 20 to 120 days.
Fruits are stored in cool, ventilated areas in boxes or on shelves, wrapped in paper.
You can store quinces in straw or in boxes, sprinkling the fruits with sawdust.
It can be successfully stored in the bottom drawer of the refrigerator for up to 3 months. To do this, dry fruits are placed in plastic bags, and it is best to wrap each fruit in paper.
You can also make excellent jam, jam, jelly, juice, and candied fruits from quince.
You can also make a healthy salad.
Quince and pumpkin SALAD.
Ingredients: 300g pumpkin, 200g quince, 1 tbsp. sugar, 2 tbsp. water, cloves, cinnamon to taste, walnuts for sprinkling.
Preparation: Peel the pumpkin from seeds and peel, cut into cubes.
Wash the quince, remove the seeds, cut into cubes.
Boil the quince in water until semi-soft, then add spices and sugar, bring to a boil, add pumpkin, cook over low heat until the pumpkin becomes transparent.
Cool, place in a salad bowl and sprinkle with chopped walnuts.
There are some that will develop well in difficult conditions - be it warm or cold. Understanding which group the plant belongs to, you can correctly organize the required care. The main care conditions consist of controlling the air moisture content, watering intensity and ensuring the required temperature. The sun is one of the main factors. Most known flowers are divided into species. Some can be bred exclusively on the street. Other flowers can be grown exclusively at home without unfavorable weather.
Japanese quince fruits - northern lemon with bright flowers
JAPANESE QUINCE, or CHENOMELES (Chaenomeles japonica) is a northern lemon with bright flowers of the Rosaceae family. Small golden fruits with the aroma of lemon, apple or pineapple are collected from a low, spreading shrub called Japanese quince, or Japanese chaenomeles - one of the three species most often found in Russian gardens.
The shrub is no more than a meter high, with arched shoots bearing emerald green leaves and rare spines up to 1 cm long. At the end of May, bright orange or brick-red flowers bloom in clusters on the shoots, and the bush takes on an unusually elegant appearance. It is not without reason that in many European countries Chaenomeles japonica is considered primarily an ornamental plant. About five hundred varieties with white, pink, orange and red flowers, single and double, have been created there.
Chaenomeles Maulei - low Japanese quince, was introduced to Western Europe, where it now grows almost everywhere, right up to Norway. Its flowers resemble apple trees. It is found as a wild plant on some Japanese islands. In general, in Japan, Northern China and Korea, it has long been cultivated as a fruit and ornamental plant.
On the one hand, the fruits of Japanese quince seem practically inedible - very hard, tart and so sour that you can’t put it in your mouth. On the other hand, they are so rich in vitamins that they cannot be compared with any exotic fruits. First of all, they contain a lot of vitamins C and P. To satisfy a person’s daily need for ascorbic acid (vitamin C), only 1 - 2 fruits are enough. And in addition to these vitamins, Chaenomeles contains many others, especially group B. Japanese quince contains a lot of fiber, pectins, organic acids, and minerals. In addition, the fruits have a strong and persistent aroma due to the fact that their skin contains a large amount of phytoncidal essential oils. Therefore, juice from the fruits of Japanese quince is a very good anti-inflammatory remedy, for example, for sore throat. In general, unusually aromatic preserves, jelly, jam and syrup are prepared from Japanese quince, including mixed with other fruits.
Japanese quince is easily propagated by freshly collected seeds. Inside the fruit there is an abundance of seeds in a dense shell. It is better to sow them in the garden before winter so that they go through a period of natural stratification. Then in the spring friendly shoots appear. And when sowing in spring, a three-month stratification of Chaenomeles seeds will be required, which consists of keeping the seeds in wet sand at a temperature of 0...+3 degrees. At the stage of 2 - 3 true leaves, they are thinned out, and by autumn the plants are transplanted to a permanent place. Chaenomeles propagates vegetatively by grafting, cuttings (in summer) or suckers, layering, and dividing the bush (in early spring or autumn). Plants begin to bear fruit 3 - 4 years after planting.
Japanese quince is drought- and winter-hardy and does not require much care from gardeners. Caring for them is simple, since Japanese quince is unpretentious and almost never gets sick. For good abundant flowering and fruiting, Chaenomeles seedlings should be planted in sunny, sheltered from the wind places. This plant is not picky about soil, but prefers fertile garden soil rich in humus. During periods of drought, chaenomeles is watered moderately. In frosty winters, the Chaenomeles bush may freeze, but then quickly grows back. Pruning shoots promotes strong branching. Under favorable conditions, the Japanese quince bush lives up to 80 years.
Vitamin syrup Japanese quince fruits are cut into small slices, placed in a glass or enamel container, sprinkled with sugar - the more, the thicker the syrup will be - put in a cold place for 2 - 3 days until the juice appears. This juice is drained, and a little more sugar is added to the fruits and placed in the cold again. The second portion of juice is combined with the first and put in the refrigerator. The slices are poured onto a baking sheet and dried in the air - you get candied fruits that can be eaten as is or put in tea instead of lemon, or you can make a compote from them. The syrup is used to make drinks. It preserves almost all vitamins, including vitamin C, which, as is known, is quickly destroyed when heated...Source: http://www.florets.ru
Healing fruits and berriesJapanese quince: planting, care and cultivation.
Japanese quince is a plant belonging to the Rosaceae family. Quince is native to Japan and China. It is a beautiful ornamental shrub with dark green shiny leaves. Quince branches have hard spines. The flowers of this plant are red-pink or white. They are quite large, more than 2 cm in diameter, either single or collected in brushes. Quince blooms for a long time - up to 50 days, and the leaves appear later than the flowers. In October, Japanese quince bear fruit. They are medium in size and edible. Quince will decorate any garden, room or office. And from its fruits you can make tasty and healthy jam. They are very sour, but aromatic, so they are more suitable for marshmallows, compote or jelly. Made from quince fruits and leaves medications from sclerosis and hypertension.
In our country, several types of quince are grown, among them the most popular are Japanese low and Japanese high quince. Low quince can tolerate winter well, as it has a small bush size - up to 1.5 meters. Its shape is spreading, the branches are located close to the soil, this saves the quince from severe freezing in winter.
Caring for Japanese Quince
This plant loves light and moisture, so when growing quince at home, place it in a sunny place, away from heating systems. In summer, take the quince outside, and in winter put it in a room where it is not hot, but not cold, where the temperature is at least 5 °C.
During the period from April to September, when the plant is developing intensively, it is necessary to water it regularly with lime-free water and feed it with acidic fertilizers. If the quince is younger than 5 years old, then it needs to be replanted annually; if it is much older, then replanting is required every three years. In summer it is necessary to prune and remove old branches, but only after flowering has ended.
Quince propagation
Japanese quince propagates by root shoots, layering, dividing the bush and young cuttings. It can be grown on any, even the most damp soils. During severe frosts, shoots above the snow cover can freeze, so it is necessary to plant quinces in places where a lot of snow accumulates in winter, which will protect the branches from freezing.
Planting and growing
It is best to plant Japanese quince in the spring. First, dig a hole 60x60 cm, at least 50 cm deep. Maintain a distance of 1 m between plants. Fertilizers are added to the hole. Plant the plant not deeply, and then water it and sprinkle humus on top. When propagating quince by cuttings, warm the soil to 25 °C.
If you want to grow Japanese quince from seeds, then first mix them with fresh pine sawdust scalded with boiling water. This will increase their germination rate. To grow quince, select the largest, well-ripened seeds from the fruit. It’s good to plant them in a bag with holes filled with moistened sand in early February and place it in a regular household refrigerator for 2 months. If you plant the seeds in loose, fertile, non-acidic soil, you will ensure effective seed germination, and by autumn the bushes will reach a height of about 40 cm. In the fall, transfer the plant grown in this way to a permanent place and plant it at the same depth at which they first grew year. For planting, choose areas that are well protected from the wind. In winter, install small shields, spread spruce branches, then the bulk of the branches under the snow will withstand the sharp cold weather well.
Feed quinces in the same way as gooseberries. Be sure to regularly weed, provide watering, loosen the soil and prune the bush. When pruning, dry, old branches, as well as those lying on the ground, are removed. The most productive are three-year-old branches.
Quince begins to bear fruit three years after it is planted. Then it bears fruit every year. The fruits must be collected before the onset of frost, between September and October. If the collected fruits are stored for three months at a temperature not exceeding 5 ° C, this will significantly improve the taste of the quince.
The main pests that harm Japanese quince are scale insects and spider mites. If the soil is waterlogged, it may drop its leaves. Diseases practically do not affect Japanese quince.
Initially, quince was grown in our country for landscaping. But today they use it for medicinal purposes, make compotes from it and simply enjoy the beauty of this flowering shrub.
Japanese quince – northern lemon
It is no coincidence that Japanese quince, or Japanese chaenomeles, is called the northern lemon. After all, the abundance of vitamin “C” and a complex of organic acids, as well as a characteristic smell, give the yellow fruits of this plant a sour taste and a similarity to lemon.
Wonderful fragrant fruits of Japanese quince with a diameter of about 4 cm. They are dense, covered with a protective waxy coating and therefore are perfectly stored, exuding a pleasant aroma for a long time.
Botanists included 4 species native to East Asia in the genus Chaenomeles (Chaenomele s Lindl.). These heat-loving plants are deciduous or semi-evergreen shrubs and small trees with apple- or pear-shaped fruits.
Breeders also bred several hybrid forms of Chaenomeles with elegant simple or double flowers (white, pink, orange, red-brown), with various shapes and sizes of fruits, with different periods of their ripening. Chaenomeles hybrids are very beautiful, but less winter-hardy than the original species.
The homeland of Japanese quince: Japan, China.
Lighting: photophilous.
Soil: not demanding on mechanical composition.
Watering: drought-resistant.
Average lifespan of a tree: 60 - 80 years
Planting: propagated by seeds and vegetatively.
Description of Japanese quince with photo
Japanese quince is a common name for plants from the genus Chaenomeles, a deciduous or evergreen shrub up to 1 m high, or a low tree, up to 3 m, growing wild in Japan, China, and Korea. It has inclined, arched branches and shoots, densely covered with small, dense, glossy leaves of bright green color, with a jagged or serrated edge and large coarsely serrated stipules.
Most species and hybrid varieties have thorny shoots 1-2 cm long, but there are forms with bare, non-thorny branches and shoots. It has a long, powerful, tap root, which makes the plant very drought-resistant and not demanding on the composition and fertility of the soil, but at the same time makes it much more difficult to replant, which inevitably damages the central root.
Japanese quince flowers (photo below) are 3-5 cm in diameter, have short pedicels and fused sepals, their petals are closed at the base and tightly pressed to each other. Individual flowers, collected in 2-6 pieces. into shortened brushes, placed along the entire length of the shoot.
The color is varied, most species are red-orange, but can also be pink and white. There are varieties with double flowers. Flowering is abundant, occurs in May-June and lasts about 3 weeks; at this time the bushes are very decorative and can serve as decoration for any garden.
Fruiting begins from 3-4 years of life of the bush. Japanese quince in the middle zone ripens in late September - October. The fruits, tightly packed along the entire length of the shoots, have a diameter of 3 to 5 cm, weight up to 45 g, and are pear- or apple-shaped. IN mature form their color varies from green-yellow to bright orange.
The waxy coating covering the outside of the fruit protects it from spoilage, allowing it to remain fresh for a long time. Light frosts are well tolerated on the bush, but the fruits are removed before the onset of frost. Japanese quince seeds are brown, without endosperm, occupy about half the volume of the fruit, according to appearance resemble apple seeds. They remain viable for up to 2 years.
Beneficial properties of Japanese quince and cultural use
Japanese quince (chaenomeles) is used as an ornamental and fruit crop. Its popularity among gardeners is due to its high decorativeness, both in flowering and after it, and a sufficient harvest of fruits with numerous beneficial properties.
In addition, the plant is an excellent honey plant. The bushes respond well to pruning and are suitable for planting as hedges, and also, due to their powerful root system, when grown on loose soils, they successfully prevent soil erosion.
Japanese decorative quince
Decorative Japanese quince is actively used in landscape design, grown in the border and in single plantings against the background of the lawn. There are low-growing creeping forms that look impressive in rockeries and at the foot of alpine hills. Some hybrids are used for growing bonsai.
For more than 200 years, the plant was grown in European gardens exclusively as a flowering crop. It was believed that its hard fruits were not edible, and all breeding work was carried out solely with the aim of improving its decorative properties.
Only at the beginning of the 20th century. Japanese quince was recognized as a promising fruit and berry crop, after which a number of high-yielding varieties with large fruits and smooth, thornless shoots were created. The fruits, which are very sour and hard, are not consumed fresh, but after processing, high-quality jams, preserves, and marshmallows are obtained from them, including those with the addition of sweet berries and fruits. Thanks to the gelling properties and pronounced aroma, products made from quince or with its addition are very tasty and attractive in appearance.
The nutritional value of the crop is due to its numerous beneficial properties. Japanese quince, which is often called northern or Latvian lemon, can be considered a champion among fruits and berries in terms of the amount of vitamin C. In some varieties it reaches 180 mg per 100 g of product, which is several times more than that of lemon. During storage, ascorbic acid is destroyed, but even in spring there is more of it in fruits preserved with sugar than in imported citrus fruits.
In addition, quince is rich in carotene, vitamins PP, E, B1, B2, B6, as well as microelements: potassium, magnesium, copper, zinc, and especially iodine and cobalt. The specific astringent taste of the fruit is caused by the presence of tannins; they have no equal in terms of the amount of pectin.
This composition causes the anti-sclerotic, vascular-strengthening and anti-inflammatory effect of the plant; it is used for the treatment and prevention of colds and flu, and in Asian countries it is used for atherosclerosis and hypertension. Containing a large amount of mucus, Japanese quince seeds are used in folk medicine to treat burns.
Growing Japanese Quince
Growing Japanese quince does not present any particular difficulties. The plant is unpretentious, successfully develops on soils of any mechanical composition, both wet clay and poor sandy, preferring well-drained, humus-rich and moderately moist soils, on which it blooms and bears fruit profusely.
The culture makes special demands only on acidity (it should be within the pH range of 5.0-5.5); it does not tolerate saline and excessively calcareous soils at all.
When choosing a location, it is necessary to take into account that the bushes can grow in partial shade, but bear fruit only in well-lit areas.
Species growing in the middle zone are frost-resistant and usually overwinter without shelter, but in severe winters the ends of annual shoots and flower buds may freeze, so it is better to grow them in places where a significant layer of snow forms. If bushes are regularly damaged by frost, they should be covered with spruce branches or fallen leaves for the winter.
Planting Japanese quince
Japanese quince is planted in spring or autumn. Planting holes about 50 cm deep and up to 60 cm wide are filled with compost or humus, and ash and mineral fertilizers (nitrophoska, potassium sulfate) are added there. They are buried in the soil to the level at which the seedlings grew in the nursery, watered abundantly and mulched with humus.
Japanese quince care
The plant is cross-pollinated; for successful fruiting, there must be at least 3 copies of Japanese quince in the garden. Caring for it is not labor-intensive; it consists of weeding, loosening the tree trunks (only in spring and autumn), forming the crown and fertilizing. The crop is drought-resistant; it is watered rarely, only in case of a long absence of precipitation.
They are fed with mineral fertilizers twice, in the spring before flowering - mainly with nitrogen, scattering it over the soil surface, and after the formation of fruits - with a solution of complex fertilizer.
Pruning is done in early spring; a properly formed bush should have no more than 12-15 branches. The most productive shoots are 3 years old; branches 5 years old and older are removed.
The harvest is harvested before the onset of frost, both ripe and unripe fruits are removed, which are ripened in storage. After 3 months of storage at low (3-5 °C) temperatures, their taste improves.
Methods of propagation of Japanese quince
Japanese quince is propagated vegetatively (by layering, root shoots, cuttings), and by seeds. The advantages of the vegetative method include simplicity and preservation of the varietal characteristics of the mother plant.
When propagating by layering in the spring, a side branch is dug in, and by autumn, the rooted layer is divided according to the number of vertical shoots that appear, and planted in a permanent place.
Reproduction by root shoots is also not difficult. Green cuttings, 15-25 cm long, are cut at the beginning of summer, the sections are treated with biostimulants.
The survival rate of cuttings, when planted in a mini-greenhouse and creating high humidity there, is up to 100%.
Growing Japanese quince from seeds or what kind of seeds Japanese quince actually has
When growing Japanese quince from seeds, varietal characteristics are not preserved; this method is used for obtaining rootstocks and breeding work. Mature seeds are sown in the ground before winter or spring.
In the latter case, to increase germination, cold stratification is recommended, for which the seeds are kept for 2-3 months in damp sand at a temperature of 3-5 °C. Shoots appear at the end of May - June, the seedlings are grown for 1-2 years, after which they are planted in a permanent place.
Due to the structure of the roots, the survival rate of seedlings is not very good, so it is recommended to plant them in containers and then replant them with a closed root system.
Types and popular varieties of Japanese quince
The genus Chaenomeles, or Japanese quince, includes 3 natural species and a number of interspecific hybrids. Numerous varieties have been created on their basis, both decorative ones, differing in size, shape and color of flowers, and fruit varieties, with fruits weighing up to 90 g.
In total, there are about 500 varieties of Japanese quince, however, due to insufficient frost resistance, only a small part of them is grown in Russia. Below are descriptions of natural species and interspecific hybrids, as well as some related varieties that are most common in our country.
Chaenomeles Cathayensis (C. Cathayensis) or Cathayan quince, a shrub or tree up to 3 m high, with spiny branches and large leaves elongated from above, comes from China and Korea. The flowers are pink or white, up to 4 cm in diameter, the fruits are ovoid, 5-6 cm in diameter. Not frost-hardy enough, can only be grown in the southern regions of Russia.
Japanese quince: garnet bracelet or low
Chaenomeles Maulei (C. Maulei), also called Japanese chaenomeles (C. japonica), low Japanese quince, the most common species in Russia, is characterized by frost resistance and early fruiting. It does not exceed 50-100 cm in height, has oblong-ovate, sharply serrated leaves and orange-red flowers up to 4 cm in diameter.
Fruits with very dense pulp, medium-sized, aromatic. There are white-flowered (alba) and creeping (alpina) forms. There are many varieties, including Japanese quince Garnet bracelet with large, up to 5 cm, scarlet-red flowers, light cream Rising Sun, red Sargent and Red Joy.
Japanese high quince, Falconet Scarlet and Pink Queen
Chaenomeles beautiful (C. speciosa), other names - chaenomeles tall, Japanese quince tall, beautiful, or beautiful, grows wild in China and northern Burma. Prickly bushes with dense bright green leaves up to 7 cm long reach a height of 1.5 - 3 m, bloom for about 20 days with large (up to 4.5 cm) flowers.
It is not winter-hardy enough; in Russia it can only be cultivated in the southern regions. It has many varieties of different colors. Popular forms with red flowers: Umbilicata, semi-double Simoni, Port Eliot. Pink varieties of beautiful quince: Falconet Scarlet, Diana, Phyllis Moore, Pink Queen. Beautiful quince with white flowers: Nivalis, Snow.
Japanese quince: Pink Trail and Cameo
Chaenomeles excellent or magnificent (C. superba), synonyms - magnificent quince, superb quince, a composite species that includes a number of hybrids of the beautiful and Japanese quince. It is a bush up to 1 m high with large flowers of various colors: white, pink, red, orange and even two-tone.
Among the most famous varieties of magnificent quince: Cameo with double flowers of peach-pink color, red Diamond, Vesuvius, pink Pink Lady and Pink Trail. Japanese quince superb is not widespread in Russia because it needs careful shelter for the winter.
Gardeners love this wonderful flowering plant. Japanese quince (Chaenomeles) makes a wonderful addition to a pear orchard. The plant blooms beautifully, bears fruit, and is also an excellent honey plant. It has already been written on the website about how to grow in a garden plot, today we’ll talk about the properties of its fruits.
The healing fruits of Japanese quince have an excellent taste and aroma. They have long been used in the prevention and treatment of various diseases.
Since quince has become widespread in our country and has earned well-deserved popular love, it is worth talking about it in more detail.
What is the healing power of Japanese quince fruits?
The appearance of Chaenomeles is significantly different from ordinary quince. But the chemical composition of the fruits and their healing properties are very similar. The biochemical composition contains a significant amount of organic acids and tannins. That is why the fruits have a sour, astringent taste. Because of their sour taste, they are rarely eaten fresh. Usually used as a lemon substitute.
True, the berries contain very little sugar, but they are rich in pectin, which cleanses the body of toxic substances, and their thin skin contains a large amount of essential oils.
A small amount of sugar completely compensates for the presence of monosaccharides - fructose, glucose, which help fight atherosclerosis and help get rid of hypertension.
A decoction of the seeds of the plant is used in ophthalmology to wash the eyes, gargle with it for sore throats, and is also widely used in cosmetology to soften the skin.
Also, the presence of pectins makes the plant an invaluable assistant for the prevention and treatment of cancer.
The healing properties of Japanese quince fruits are due to phenolic components, which help strengthen the walls of blood vessels and relieve inflammation. The fruits contain potassium, magnesium, phosphorus, manganese, iron, some copper, boron and sodium.
It is useful to consume dried fruits, infusions, and decoctions for chronic gastritis, peptic ulcers, and low acidity of gastric juice. In addition, 100 g of plant berries contain the daily requirement of vitamin C.
The berries, which sometimes grow to the size of an apple, are usually consumed boiled or baked. They are used to prepare sour sauces for meat and game dishes. The essential oils that the plant contains give cooked dishes a subtle aroma and exquisite taste.
An extract is made from fresh berries, which is used to treat anemia. The decoction has astringent, antiseptic qualities, and is a good effective diuretic, hemostatic, emollient, and anti-inflammatory agent.
Due to its healing properties, chaenomeles is actively used in medicine to treat the stomach and intestines, especially those accompanied by diarrhea and bleeding.
It is useful to use preparations based on the plant for diseases of the heart and blood vessels.
The peoples of the East brew tea from leaves, seeds, and crushed berries to treat acute respiratory diseases accompanied by a severe cough.
The mucilage from the seeds of Japanese quince fruits has special anti-inflammatory properties. To get it, you need to pour boiled cool water over the seeds (1 teaspoon per 1 cup of water). The healing properties of the resulting mucus are used to treat tracheitis and bronchitis. It successfully treats gastroenteritis, spastic colitis, and flatulence. Mashed boiled berries are used to treat liver diseases and are also used as an antiemetic.
Harvesting Japanese quince fruits for the winter begins in October, when the berries sitting tightly on the branches ripen. It’s good that they can easily tolerate light frosts, but they need to be collected before extreme cold.
How to use Japanese quince fruits?
Infusion of flowers
1 tbsp. l. dry chaenomeles flowers, pour 0.5 liters of boiling water, cover the dishes with a towel, wait about an hour. Strain, drink half a glass in fractional portions every 4 hours.
Quince fruit jam
Remove the seeds from the washed berries, grind in a meat grinder, mix with granulated sugar (proportion 1:1). Place the aromatic mixture into prepared glass jars, close the lids, and store on the bottom shelf of the refrigerator.
In winter, add this jam to your tea instead of lemon. The result is a wonderful aromatic healing drink - an excellent preventive measure for colds.
Quince is also good boiled, baked, in the form of compotes, jams, marmalade. Use Japanese quince fruits, cook delicious dishes. With its help, you can maintain health, get rid of ailments, increase immunity, and provide the body with vitamins.
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