Is it possible to dry viburnum and how to do it at home

Natural products are undoubtedly better than synthetic vitamins. To provide the body with elements important for functioning and maintaining activity, traditional medicine suggests regularly consuming viburnum.

Since the period of its ripening in nature is limited, the berries are stored for future use. There are different ways to preserve the taste and benefits of viburnum. One of the most popular is drying.

Is it possible to dry viburnum?

Viburnum is undemanding to storage conditions; fresh it can be stored in the refrigerator for 5-6 months at a constant temperature of +5...+8°C. Then the berries fade, lose their characteristic taste and aroma, and become unsuitable for use. The new harvest will ripen only at the end of September - beginning of October.

To preserve viburnum longer, and so that the berries do not lose their beneficial properties over time, it is dried. This is the optimal option for procuring raw materials, in which the content of biologically active components will change slightly, without loss of healing qualities.

Advantages of drying viburnum:

• vitamins, micro- and macroelements in the composition of the fruit are lost minimally;
• no chemicals are used;
• preparation does not require a lot of time, additional financial expenses, or special culinary skills;
• with a large harvest, the quantity of harvested products is not limited, for example, by the volume of the freezer, as is the case with freezing.

Natural drying has the most disadvantages: it is a long production cycle, which depends on weather conditions.

What are the benefits of dried viburnum?

Viburnum berries are used as a vitamin and anti-inflammatory agent, a stabilizer of the immune system.

Tea made from dried berries tones, replenishes the lack of nutrients (fruits contain vitamins C, K, P, E, B3, B9, selenium, zinc, manganese, magnesium, iron, etc.). For existing diseases of the respiratory system, tea acts as an antipyretic, diaphoretic, relieves the severity and intensity of cough, and soothes irritated oral mucosa.

Berries enhance contraction of the heart muscle; they are used for the treatment and prevention of diseases of the cardiovascular system (atherosclerosis, ischemia, myocardial infarction, arterial hypertension). Flavonoids in fruits strengthen the walls of capillaries and blood vessels and stabilize blood pressure.

The product has a diuretic effect, removes excess fluid from the body, eliminating edema of cardiac and renal origin. Berries stimulate digestion and have choleretic properties.

Viburnum is good for the digestive system. Fiber cleanses of toxins, helps restore the balance of microflora, stimulates intestinal motility, and activates metabolism. Pectins help cleanse the gastrointestinal tract.

Due to B vitamins, berries have a beneficial effect on the nervous system:

• stimulate brain activity;
• reduce the degree of psycho-emotional stress;
• increase endurance and performance;
• improve memory and concentration.

Viburnum, a powerful natural antioxidant, neutralizes the harmful effects of free radicals on body cells and minimizes the risk of developing cancer.

Viburnum berries are a popular cosmetic product in home skin and hair care. They tone, protect against the negative effects of external factors, stimulate collagen production, regulate the functioning of the sebaceous glands, and inhibit inflammatory processes.

Reference. A decoction and infusion of dried berries help stop hair loss, stimulate hair growth, and restore structure. Hair becomes soft and silky, dandruff does not form.

Viburnum is well accepted by the body, and adverse reactions occur extremely rarely. Berries can cause harm to the body if there is an allergy to the product, severe renal/liver failure, or thrombophlebitis. Individuals with hypotension, increased red blood cell volume, high hemoglobin levels, and increased concentrations of formed elements and plasma (hematocrit) should use the fruits with caution.

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How to properly collect viburnum for drying

The fruits ripen from August to October, but it is better to collect them after the first frost, since under the influence of low temperatures the bitterness disappears or becomes less pronounced. The berries are collected at full ripeness, cutting off with pruning shears along with the stalk to preserve most of the juice.

Preparing the berries

If you intend to dry whole bunches, just rinse them thoroughly with running water, place them in a colander to drain off excess water, place them on a cotton towel or hang them to dry.

To dry viburnum in the oven, electric dryer and other methods of harvesting, the berries are removed from the branches, damaged and soft specimens are removed, and the stalks are removed.

How to dry viburnum

Drying is the removal of liquid from berries by evaporation.. There are many ways to dry viburnum at home. The specific method is chosen depending on the degree of ripeness of the berries, their density, the economy of the process, and the required state of the final product.

If weather conditions permit, the berries are dried outdoors in natural light. An electric dryer, microwave or oven facilitates and speeds up the preparation of raw materials by changing temperature, humidity, and pressure.

On air

Drying in the open air is the most affordable way to prepare berries. It does not require special devices or technically complex equipment and takes place in natural light, air temperature and humidity.

How to air dry viburnum:

1. Rinse the prepared berries thoroughly until clear water, remove the stems, and place in a colander to drain the liquid.
2. Spread the fruits in an even layer on a cotton towel to absorb moisture. Wet raw materials take longer to dry and are stored less.
3. Place the viburnum in a shallow container and leave it in a well-ventilated place, avoiding direct sunlight.
4. Turn the berries over with your hands every day to prevent them from scorching.
5. At night, dry it indoors or under a canopy.

On average, the process takes 5–7 days depending on weather conditions. The optimal air temperature is +25…+30°C.

Viburnum is dried in the open air and in bunches. Small bunches are formed from the branches, tied with thread, tied down with berries in a well-ventilated place where there is no sunlight.To protect the fruits from dust, precipitation, and bacteria, the bunches are first placed in paper bags.

In the oven

The oven is ideal for preparing viburnum for the winter and allows drying at any convenient time, regardless of weather conditions.

How to dry fruits in the oven:

1. Rinse the prepared berries and dry them on a cotton towel.
2. Cover a baking sheet with parchment paper, transfer the viburnum, and place in a preheated oven to +60...+80°C.
3. Dry the viburnum with the door ajar, periodically stirring the berries with your hands.

In an electric dryer

An electric dryer significantly speeds up the preparation of berries, shortens the production cycle to several hours, while natural drying takes at least 5 days. This technology for processing raw materials makes it possible to fully preserve the organoleptic properties of fruits (taste, color, aroma).

A significant drawback of the method is that when high temperatures are used, the chemical composition of the product changes and the amount of elements beneficial to the body decreases.

How to dry viburnum in an electric dryer:

1. Pre-prepare the berries, remove spoiled and soft ones, rinse several times until the water is clear. Remove any remaining moisture with a paper towel or place the raw material on a cotton cloth folded in several layers and allow to dry naturally.
2. Place the fruits evenly on trays, set the appropriate temperature (optimally +60…+80°C). Due to the thick skin, slow drying is possible. The preparation is accelerated by pre-blanching the berries in boiling water for 10–20 seconds.

How to check readiness

The readiness of the fruit is determined by its appearance.Properly dried berries have a round shape, wrinkled and slightly flattened, firm to the touch, a weak aroma, a sweet taste with a slight bitterness.

Terms and conditions of storage

Dried berries are packaged in sealed glass containers or plastic containers. The workpiece is stored in a dry, well-ventilated area, out of direct sunlight.

Reference. In fabric bags, the shelf life of raw materials is reduced by 2 times.

Under optimal conditions, the berries retain their taste and benefits throughout the year.

How and where to apply

In cooking, the fruits are consumed fresh or frozen, ground with sugar or honey, brewed into tea, and processed into juice. Jellies, jams, compotes, syrups and jelly are prepared from the juice of viburnum fruits. The berries are used as an ingredient in sauces for meat and fish dishes, added to fruit salads, baked goods, confectionery, honey, marshmallows, and jam are made.

Interesting! The fruits go especially well with rowan: viburnum softens the bitterness of rowan, and it gives the dish a pleasant taste and aroma.

Viburnum is a popular product of diets and fasting days. The berries have a low calorie content (26 kcal per 100 g), provide a balance of nutrients when losing weight, and remove excess fluid from the body, relieving it of edema. Fiber removes toxins from the intestines and enhances peristalsis.

Dried, fresh and frozen berries are used as medicinal raw materials. Based on them, a decoction and infusion are prepared for external and internal use. Fresh berries are consumed as a diaphoretic and choleretic agent, used for respiratory diseases, diarrhea, cholecystitis, cholelithiasis, and as a general tonic for colds.

For the treatment and prevention of dermatitis, wound healing and burns, freshly squeezed viburnum juice is used.

Other harvesting methods

At home, in addition to drying, other methods of preparing viburnum for the winter are practiced.

Fresh in the refrigerator

Viburnum brushes are washed until the water is clear, dried, packaged in food storage bags and placed in the refrigerator, in the vegetable/fruit compartment.

Freezing

To increase shelf life, viburnum is frozen in whole bunches, but it is also possible to pre-separate the berries. The fruits are not washed first, as this is done immediately after defrosting. To remove excess moisture, the berries are placed on gauze folded in several layers and left for 4-5 hours. Then they are transferred to plastic containers or special bags for freezing. In this form, the raw materials are stored for 12–24 months.

Drying

Clean berries without stems are dipped in hot water and blanched for 3-4 minutes to remove bitterness. After this, it is dried a little, sprinkled with sugar (250 g per 1 kg of raw materials) and left for a day at room temperature. The next day, the resulting juice is drained, the fruits are again covered with 250 g of sugar and kept for a day at room temperature. The juice is removed again, and the viburnum is poured with hot syrup made from sugar and water. After 5 minutes, the syrup is drained.

The fruits are laid out in an even layer on a baking sheet covered with parchment paper and placed in an oven preheated to +85°C for half an hour. When the berries have cooled completely, they are transferred to an airtight glass or plastic container.

Grated viburnum with sugar

The berries are separated from the branches, the stalks and spoiled specimens are removed, washed under running water, and dried on a paper towel.Mix the fruits with sugar in a 1:2 ratio and turn them into a homogeneous mass using a blender, food processor or meat grinder. The puree is stored in sterile glass jars with an airtight lid in a cool place. Shelf life: 12 months.

Juice

Clean and dry berries are processed into juice using a juicer. The resulting liquid is mixed with sugar in a 1:1 ratio. The drink is poured into a sterile plastic container with a tight-fitting lid. Store in the refrigerator.

Tincture

The tincture is used exclusively as a medicine for the treatment and prevention of seizures, respiratory infections, liver diseases, stomach and duodenal ulcers, cholecystitis.

Important! Before using the tincture for therapeutic purposes, consult your doctor first.

To prepare the tincture, combine 50 g of viburnum berries with 500 ml of vodka (the proportion should be 1:10) and mix. Infuse in a dark glass bottle for 1 month. Store in a clean, dry container with an airtight lid, avoiding direct exposure to sunlight. Shelf life - up to 5 years.

Jam

Boil syrup from 1.5 kg of sugar and 500 ml of purified water. Add 1–1.2 kg of viburnum berries, mix, bring to a boil and remove from heat. Leave indoors at room temperature for 12 hours. Then boil again, cook for 20–30 minutes, stirring constantly and removing foam. Pour the jam into sterilized jars and close with metal lids. Keep in the refrigerator for 1-2 years.

Jam

1 kg of pre-prepared berries is poured with 0.5 liters of water. Cook over low heat, stirring constantly, for 30 minutes. Add 1.5 kg of sugar, mix and cook for another 40 minutes.Hot jam is poured into sterilized glass jars and rolled up.

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Conclusion

There are many ways to prepare viburnum for the winter. Depending on their purpose, the berries are dried, dried, frozen, stored fresh, processed into fruit drinks, juice, and prepared into jelly, jam, and marshmallows. For the treatment and prevention of various painful conditions, infusions and decoctions are made from the fruits. If the harvesting technology is followed, dried viburnum is not inferior to fresh in terms of usefulness, and is available for year-round use, and not only during the period of ripening in nature.