Cherry. Deliveries of high-quality cherry from Ukraine

It is considered that the cherry homeland - the Black Sea coast of the Caucasus and the Crimea. From there it got to Rome, and from Rome extended over all European countries.
The sort of cherry contains about 130 types. Among gardeners enjoy the greatest popularity: cherry ordinary, cherry felt, cherry sandy, cherry ferruterous and cherry Japanese.



Cherry — very valuable culture. Products of processing of cherry (jelly, jam, juice, compotes, wine, fruit liqueurs, etc.) are not less tasty, than fresh fruits. Cherry is vitamin-rich, easily acquired sugars, pectins and other valuable biologically active agents.

At red and dark red fruits of cherry pleasant sweet-sour taste. Their pulp is rich with useful substances: organic acids (lemon, apple, salicylic, amber, etc.), mineral substances and minerals (potassium, calcium, magnesium, phosphorus, iron and is a lot of copper), pectinaceous substances, sugars, enzymes, tannic, nitrogenous, dyes, folic acid, antotsiana. It contains vitamins A, C, PP. The big set of curative properties of cherry is explained by it. It is no wonder that on sale there are a lot of medicines containing cherry extract.

Stones of cherry contain: 25-35% of fat oil, essential oil and glycoside amigdalin; bark - tannins, amigdalin, benzopyrone. If you love cherry stones, be careful: their use in a large number can cause poisoning as the glycoside which is contained in them amigdalin under the influence of putrefactive bacteria decays in intestines and forms hydrocianic acid.

Cherry represents the valuable dietary product improving appetite. Fruits normalize coagulability of blood, heart attacks which are connected with a tromboobrazovaniye warn. Also cherries is a good means at an anemia, a hypertension, spasms. Have the calming effect on nervous system.

Leaves of cherry are not less useful. Their broth is accepted at thromboses, hepatitis, nasal bleedings and damages of integuments.
Juice of fruits of cherry is used for treatment of arthritises, cough, at fever, bronchitis and catarrhal diseases.

Cherries are eaten as fresh, and in dried and tinned. Also they can be frozen, and then to enjoy taste of fresh berries in the winter.

Do a tea substitute of leaves of cherry; they are put in jam and used at a pickles of vegetables.

For drying use dark fruits of cherry, without fruit stems. Berries carefully touch, eliminating spoiled, and wash. At first cherry is blanched in the boiling solution of baking soda (1-1,5%) within 30-40 seconds, then properly washed out cold flowing water. Further drying begins at a temperature of 40-45 °C. When cherries are slightly dried and will be wrinkled, increase temperature to 70-80 °C. All process of drying of cherries lasts about 10-12 hours.
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