Wild Fruits:The vitamin C-bombs

Now is time for collecting wild berries. They not only taste, but
often also provide more vitamin C than lemons. test presents the most
interesting.

The deep red fruit of the rose growing in forest and field edges. Its
vitamin C content is incredibly high: it is over 1000 milligrams per
100 grams - 20 times higher than that of lemons. Vitamin C is an
antioxidant and may help to keep colds subside quickly. The body needs
a day 100 milligrams of vitamin C. The marrow of the hip can be
processed into juice, jams, desserts and liqueurs. To wash the fruit,
cut flowers and stems removed, remove the seeds with hairs. Fruits of
a quarter hour in a little water boil, by seven.

Tip: tea made from freshly picked or dried rose hips prevents colds well.
Sea buckthorn

The orange berries of sea buckthorn shrub grown mainly in the North
Sea and Baltic coasts. The acidic, slightly bitter, bitter berries can
be made with sugar or honey. As juice, syrup, jam refine many dishes.
Sea buckthorn delivers a lot of vitamin C on average 450 milligrams
per 100 grams It also provides minerals, phytochemicals, B and E
vitamins.

Tip: To process the fruit by boiling in water, to drain the fruit pulp
through a cloth. This is only a little vitamin C lost.
Barberry and blackthorn

The bluish, cherry-sized black thorn berries (sloe) and the red,
oblong berberis (barberry) grow wild or are cultivated in gardens.
Both are very angry after the first frost, they gain in flavor. Ripe
sloes contain many vitamins, as well as fresh barberries. Dried
barberries, however, the vitamin C is lost.

Tip: jam from these berries with pear or apple slices cook.
Properly gather

Pick only what you can assign. Gloves protect against thorns. Process
the fruit on the same day. Just as much pluck as it takes: Wild
nesting sites for birds and shrubs are food for small animals.