Miracle medicine: reduces blood pressure and sugar, strengthens the heart. Harvesting grapes for the winter - for everyone! A selection of vitamin preparations from grapes for the winter
Grapes pleased with the harvest?
It needs to be prepared for the winter!
Fragrant juices and compotes, sweet jams, savory pickles and thick jams will remind you of summer in winter.
Maybe cook Home wine? Why not!
Grape blanks for the winter - general principles of preparation
A lot of dust, cobwebs, and litter are collected on berries and twigs that need to be removed. The grapes are washed in several stages, separating the berries from the brushes. Then they need to be put in a colander or dried on a towel. Spoiled, soft, green and cracked berries immediately recline.
What is made from grapes:
Sweet drinks (compotes, juices);
Jam (jams, marmalade, jelly, honey);
Home wine;
Pickled, pickled blanks.
In any variant of winter harvesting, sterility must be ensured. The dishes are thoroughly washed, using baking soda for this. Then the jars are sterilized over steam or in the oven, cooled. After laying the berries, syrups and marinades are added. Jam and other sweet masses for the winter should be poured immediately after preparation, while the mass is hot. For blocking, special covers and a seaming key are used. Most blanks need to be cooled upside down under a warm blanket.
Compote - family harvesting of grapes for the winter
Compote is a variant of a sweet, fragrant and tasty harvest of grapes for the winter, which absolutely everyone loves. The recipe for a drink without sterilization, which preserves the amazing taste and aroma of fresh berries. Recipe for one three-liter jar.
Ingredients
2.2 liters of water;
700 g of grapes;
250-300 g of sugar;
1 tsp citric acid;
Optional piece of zest.
Cooking
1. The jar must be washed with baking soda, poured over with boiling water. Process the lids too, but without soda.
2. Rinse the grapes, remove the brushes, dry the berries on a napkin, then transfer to the prepared container. You can add some zest.
3. Boil the syrup from water and sugar, let it boil for at least three minutes.
4. Now pour acid into the jar, pour boiling syrup.
5. Immediately roll up, turn over, cover with a warm blanket.
6. Compote should cool down
7. Upside down, it will stand up to two days. Then the jar can be returned to its normal position, transferred to the basement.
Jam - a delicious preparation of grapes for the winter
Grape jam can be made from any variety, berries can be different color, in any version, the delicacy is very fragrant, sweet, tasty.
Ingredients
1 kg of grapes;
0.8 kg of sugar;
1 tsp citric acid;
1 glass of water.
Cooking
1. Free the berries from the branches, rinse well, leave in a colander to drain the liquid.
2. Combine sugar and water in a saucepan. Heat the syrup over low heat, let the grains dissolve. Then let it boil. Turn off the fire.
3. Add berries to the syrup, stir and leave for an hour.
4. Turn on the fire, boil the jam after boiling for 40 minutes. With a large and clean spoon, periodically remove the dense foam that will appear on top.
5. Add vanilla and citric acid, boil for another quarter of an hour.
6. During this time, you need to prepare jars: rinse, sterilize. Lids can simply be scalded.
7. With a ladle, spread the hot jam into the prepared containers, close the lids, put away for storage.
Wine - alcoholic preparation from grapes for the winter
Homemade grape wine is a great alternative to purchased drinks. The cooking process is quite long, requires attention, but the result is worth it.
Ingredients
10 kg of grapes;
3.5 kg of sugar;
A glass of raspberries or currants;
Cooking
1. Make a wild yeast starter. Mix a glass of raspberries or currants with half a kilogram of sugar, leave warm for 4 days, they should ferment.
2. Grapes for wine are harvested only in dry and sunny weather. Berries need to be removed, all debris, twigs removed, washed and dried.
3. Crush the berries, add the starter, leave to ferment for three days. Stir with a wooden spoon morning and evening.
4. Strain the resulting juice, squeeze out the cake, it will no longer be useful.
5. Mix the liquid with 1.5 kg of sugar, pour into glass jar volume of 10 liters.
6. Put on a glove, make a hole in one finger, leave it warm for fermentation.
7. After 4 days, add another kilogram of sugar, stir. Leave for another 7-8 days.
8. Add the rest of the sugar dissolved in two liters of water. Take the wine to a room with a temperature of up to 20 degrees, keep from 18 to 25 days.
9. As soon as the wine stops playing, you need to take a hose, remove the wine from the sediment into a clean jar.
10. Leave to ripen for 60 days, now the jars can be covered nylon cover Or bottle the drink. If a precipitate re-forms, it will need to be removed again.
Jam - a bright harvest of grapes for the winter
For jam it is better to use grapes dark varieties such as Isabella. Then the delicacy will turn out to be very bright and rich. Choose juicy and ripe berries.
Ingredients
1800 g of grapes;
1 kg of sugar;
Lemon term 90 ml;
1 tsp zest.
Cooking
1. Wash the grapes, each. Cut in half, transfer to a bowl. Add a glass of water, put on the stove.
2. Boil under the lid for 10-15 minutes, the grapes should steam well.
3. Remove, cool.
4. Rub through a sieve to make a gentle puree. Return it to the pan, everything else can be thrown away.
5. Add sugar, chopped zest, stir and put on the stove.
6. Boil the jam for a quarter of an hour over low heat.
7. Add lemon juice, cook jam until desired consistency. Stir regularly so that the mass does not burn.
8. While the jam is cooking, prepare the jars with lids, they should be clean and dry.
9. Lay out the hot grape treat, cork.
Bekmes - honey preparation from grapes for the winter
Grape honey is a wonderful preparation, for which you need the most ripe and juicy berries. Juice can be extracted from them in any way, for example, using an electric appliance or a juicer.
Ingredients
Grape juice;
Spices (optional)
Cooking
1. Take any amount of grape juice. Pour into a basin or wide saucepan than more area evaporation, the faster the fruit honey will cook.
2. Put on the stove, remove the foam when boiling.
3. Boil the mass 3 or 3.5 times. The thicker it becomes, the more often you will need to mix the juice.
4. For flavor, you can add zest, cinnamon, ginger, or just vanilla.
5. Check the density of the mass by cooling a few drops on a saucer.
6. Pour boiling honey into sterile jars, cork, put away for the winter.
Pickled berries - unsweetened grape harvest for the winter
For pickling, choose long, dense berries. Soft and juicy grapes are not suitable, they are best used for jam or preserves.
Ingredients
0.9-1 kg of grapes;
100 ml of wine vinegar;
700 ml of water;
1 clove;
1 cinnamon stick;
10 g of salt;
100 g sugar.
Cooking
1. Combine all the ingredients for the marinade in a saucepan, put on the stove. Boil the boiling field for a couple of minutes. Cinnamon and cloves are also added immediately, but they must be removed before pouring.
2. Grapes can be pickled with berries or small tassels. In any case, the raw materials must be thoroughly washed and dried.
3. Arrange the grapes in clean jars. The containers must be filled to the very top.
4. Fill jars with boiling marinade.
5. In an empty saucepan you need to spread a towel or any other rag, put the jars, cover with lids, but do not clog.
6. Now you need to add enough boiling water to the saucepan so that the liquid covers the jars by 2/3 of the height.
7. Turn on the stove. Sterilize 0.5 liter jars for 10 minutes, liter quarters of an hour. The countdown starts from the moment the water boils in the pan.
8. Then carefully remove from the pan, tighten with a key. The cover does not need to be removed or replaced.
Soaked grapes with mustard - vigorous harvesting for the winter
The recipe for an interesting preparation of grapes for the winter. Sour, dense berries are best for her. The recipe is designed for 10 kg of berries, but you can do less. To do this, reduce proportionally the amount of all ingredients.
Ingredients
5 liters of water;
10 kg of berries;
50 g of salt;
150 g of sugar;
50 g mustard.
Cooking
1. Berries need to be freed from twigs, washed, put in a tank, in a saucepan or in another container, on which it will be convenient to put oppression.
2. To fill in five liters of water, you need to dissolve all the ingredients according to the recipe, including mustard.
3. Cover the grapes with a wooden circle or flat plate, lid. Put oppression on top.
4. Pour the prepared marinade into the tank. Leave the grape harvest warm for 4 days.
5. Then the tank must be taken out to a cool place with a temperature of up to 15 degrees.
6. After 3-4 weeks, you can take a sample from the workpiece. Soaked berries will stand until spring, but the taste will intensify each time.
If the workpiece requires sterilization in boiling water, the countdown begins after the liquid boils in the pan.
When cooking sweet delicacies from grapes (jam, marmalade, jam), the foam must be removed from the surface. If it gets into the jar, the workpiece will not stand idle for a long time.
If it is not possible to process jars over steam, you can rinse them and put them on a wire rack in the oven. Turn on the oven and heat the dishes well.
To check the density of marmalade or grape jam, you need to drop a little delicacy on a plate and cool.
Grapes in Russia grow in many regions, but do not have time to ripen everywhere. Of course, various preparations can also be made from sour grapes, but you need to put a lot of sugar in them, which significantly reduces the usefulness of these wonderful berries.
But this does not mean at all that unripe grapes are good for nothing. It makes very tasty fragrant sauces that are suitable for almost any dish. The main advantage of grape sauce is the speed of preparation. Thanks to this, the berries retain their healing properties.
Grape juice is useful in diseases of the digestive, cardiovascular, circulatory and nervous systems. Why deprive your body of natural help?
Grape sauce can be prepared with different ingredients and in different ways.
The easiest grape sauce recipe
Place 500 grams of unripe grapes in a strong bowl, mash. Best results are achieved with a wooden spoon. Squeeze out the released juice, strain through cheesecloth, drain into a prepared container.
Crush 3-4 sprigs of cilantro with salt, pass 1 clove of garlic through a press. Put cilantro with garlic in a container with grape juice. To stir thoroughly.
if you love spicy sauces, you can add crushed hot pepper (1 pod).
Easy Sauce Recipe
Take a bunch of sour grapes (or several bunches if they are small) so that its volume is approximately the volume of a glass. Don't cut the berries.
Rinse the bunches thoroughly and place in a small saucepan or metal bowl. Sprinkle the grapes with 2-3 tablespoons of sugar. Put on low fire.
When the berries are softened, mash them with a fork. The sauce cooks for 10-15 minutes, do not cover with a lid.
The finished product must be cool. Now wipe it through a sieve, remove the twigs, seeds and peel. The sauce is ready. Pour it into a glass jar and refrigerate.
To diversify the taste of the product, you can add a clove of garlic passed through a press to it. You can also add spices, finely chopped herbs, balsamic vinegar. Do it differently each time, and your household will be surprised by your culinary talent.
If the volumes in the recipe are small for you, increase them proportionally.
spicy grape sauce recipe
Grind 2 kilograms of washed grapes in a blender. Pour the resulting mass into a container suitable for cooking and cook for 20 minutes at a low intensity of fire.
Enter 0.5 liters of wine vinegar into the grape mass. As soon as everything boils, turn off the stove and leave the future sauce to cool.
Next, wipe the mass through a sieve, remove the peel and bones.
Put on the stove again, add to the ingredients 500 grams of sugar, 1 teaspoon of ground ginger root, half a teaspoon of ground cloves, 40-50 black peppercorns,? chili peppers, 2 cloves of garlic, passed through a press.
Boil everything together, stirring occasionally, for 30 minutes.
If you want to preserve the sauce, immediately pour it into prepared jars and roll it up. The resulting product can be consumed both hot and cold.
horseradish grape sauce recipe
Remove seeds from 150 grams of grapes, chop the berries in a blender. Whip 125 grams of cream.
Add whipped cream, 100 grams of grated horseradish root and 1 tablespoon of lemon juice to the grape mass.
Season with salt to taste and sprinkle with ground cayenne pepper.
Eastrim Sauce Recipe
one pod hot pepper(preferably green) cut in half lengthwise, remove the seeds. Finely chop the pepper halves. Perform these actions with gloves so as not to burn the skin of the hands (the hands after that hurt for a long time). Chop 6-8 sprigs of cilantro.
Place 250 grams of walnut kernels, 4 large or 6 medium cloves of garlic, chopped pepper and cilantro in a mortar, salt to taste. Rub all ingredients thoroughly.
Juice from 200 grams of ripe blackberries, 200 grams of unripe blackberries and 200 grams of grapes.
Add the berry juice to the mashed ingredients and mix well.
barbecue sauce recipe
Cut one medium-sized onion into small cubes and brown in a frying pan in sesame oil. Sprinkle the onion with ground cumin and ground cinnamon (1 pinch each), pour in all 0.25 liters of broth (the broth can be taken from boiled meat, or it can be made from a bouillon cube - ? cube per 0.25 liters of boiling water).
Boil the sauce until half of the broth has evaporated.
At this time, cut 15 unripe grapes into several pieces (as many as you can), then add to the total mass. Add 1 tablespoon of mustard granulated sugar taste.
Once the sauce boils, turn off the heat and let the product cool down. If desired, finely chopped watercress can be added to the finished sauce.
Grape sauce can be served with any dish: meat, poultry, fish, pasta, vegetables. And even smear on bread as a snack. Lovers of delicious and healthy food say that this sauce never gets bored.
Bon appetit!
Angur - taj., uzum - uzb., Vitis vinifera L. This is one of the most common and well-known plants. Hundreds of grape varieties are known in Central Asia.
The plant has been cultivated since ancient times. In Central Asia, it is also found in the wild. In medical practice since time immemorial. The plant is widely used in modern folk and scientific medicine. It is taken as food in the form of jams, confectionery, compotes, etc. Dried grape raisins are also widely used. Leaves, branches are also eaten in the form of salads, cabbage rolls. From unripe fruits, a special vinegar is prepared for marinating meat and as a remedy. Hundreds of varieties of wine and grape vinegar are prepared from the grapes themselves. In the wine-vodka industry, ethyl alcohol, vodka and other drinks are produced from grapes. A very valuable oil is extracted from grape seeds, which is used as a remedy in many countries. None of the fruits has such significance in human life as grapes. In medicine, a whole direction was formed - ampelotherapy - treatment with grapes and its derivatives.
The chemical composition of the plant: More than 150 biologically active substances have been identified in grapes. The skin of the fruit contains wax; phytosterol substances - vitins; essential oil; tannins and dyes. Fruit juice, depending on maturity and varieties, contains up to 20% sugars, protein, fats, fiber, hemicellulose, pectins, pentosan. It also contains organic acids - tartaric, citric, oxalic, malic. The fruits also contain the glycosides delphinidin and didelphinidin. Grape juice contains vitamins B1, B2, B6, B12, C, P, PP, folic acid.
Grape leaves and twigs contain up to 2% sugars, a large amount of organic acids. Grape seeds contain up to 20% fatty oil; tannins - flabofen; lecithin; vanillin and acetic acid. In addition, they identified picgenols - substances with antioxidant activity.
Grape roots contain vitamin C, alkaloids, glycosides, tannins. All parts of the plant contain large amounts of Si, Na, P, Fe, Cu, Zn salts.
Basic properties: Different parts of the grape act differently. Grape fruits improve metabolism, are a source of vitamins, macro- and microelements, and contribute to the excretion of uric acid from the body. The juice has a diaphoretic, tonic, laxative, tonic effect.
In ancient medicine, the vineyard was considered cold and dry in the II degree. If you eat young branches of grapes, it will not allow harmful fumes to rise into the brain. If crushed young branches, tendrils, leaves, mixed with barley flour and applied, it will help with hot headaches, burning eyes and hot swellings. Grape branches, if hung around the neck of an epileptic patient, prevent seizures.
The condensed juice of grape leaves, when taken orally, strengthens a hot stomach, stops vomiting, treats hematemesis, intestinal ulcers, and bilious diarrhea. Grape juice acts in the same way, if it is introduced into the anus. Juice drives urine and strengthens the fetus in the womb. Grape juice, applied externally, promotes hair growth.
Grape leaves help with hemoptysis. If syrup with sugar is boiled from the juice of vineyard branches and drunk, it will cure palpitations from bile, improve appetite, cure hangovers, soothe the heat of bile, nausea. But, this syrup is bad for coughing. Grape leaves enhance potency. Gum and condensed vineyard juice strongly purify and dry nature. If you drink them with wine, they will greatly cleanse the spleen, crush the stones of the bladder and kidneys. The juice of the plant with wine, when applied externally, treats eczema. But before this procedure, you need to wipe the sore spot with soda. Gum or condensed vineyard juice mixed with olive oil, when used externally, strengthens the hair. The juice secreted by burning the branches of the vineyard, when used externally, treats warts, freckles, lichen, especially if it is rubbed with raisins.
The vine ash is cold dry. Sawdust and ash from the vine cause burning. If they are mixed with vinegar and applied, they will cure hemorrhoids, and are useful for reducing nerves. Vine ash with old oil, olive oil and honey, when applied externally, heals damaged muscles, strengthens weakened joints, softens stiff nerves. The same remedy, with alum, will remove excess meat. It, with vinegar, will help with the bite of a viper and a rabid dog. Vine ash, when warm, removes hemorrhoids when applied topically. If you drink 1.75 gr. vineyard ash, cures intestinal ulcers and breaks up kidney and bladder stones.
Vineyard ash water, when taken internally, helps with concussion and brain injuries. To prepare water, boil 3 tablespoons of ash in 1 liter of water. Then, the precipitate is allowed to settle and removed. Water, thus, is purified three times so that all substances settle, then it is only used. The dose of this water is up to 100 grams.
The flowers of grapes are cold and dry in the I degree. If eaten, they strengthen the heart, stop vomiting and belching of the brain. Root of black and white wild vine, one of the remedies for deafness. Grape root drives urine, helps with dropsy.
Unripe grapes are cold and dry in the II degree. Its condensed juice is even colder and drier. When taken internally, it soothes heat, bile pressure, breaks down mucus accumulated in the stomach, fixes, strengthens the stomach, liver and whole body, soothes thirst, cures weakening of the members. If dried, ground into a powder and applied externally, it makes sweat fragrant, treats roughness of the members, dry skin, allergies, itchy skin. But, ingestion of unripe grapes, weakens a cold stomach, reduces potency, leads to the formation of winds, the appearance of intestinal pain. In such conditions, you need to use figs, lollipops. The condensed juice of unripe grapes, when taken internally, soothes the heat of the stomach, stops bilious diarrhea, improves appetite, strengthens the fetus in the womb, the organs of the chest and abdomen, and cures nausea from the accumulation of bile in the stomach.
The juice of unripe grapes, if injected into the eyes, cures itching, inflammation of the eyelids. Its syrup helps with a hot form of the heartbeat, moderates the severity of the blood. It is useful for pulmonary tuberculosis, uterine diseases, measles, strengthens the heart. Dried in the sun, the juice of unripe grapes, when taken orally, treats the most acute sore throat, inflammation of the oral mucosa, nosebleeds, bloody vomiting. Dried juice, mixed with leek juice, when used externally, dries up hemorrhoids. If the powder of unripe grapes is introduced into the vagina, it will cleanse the uterus, improve its condition. This powder, mixed with vinegar and applied topically in the form of lozenges, cures incurable ulcers. The juice of unripe grapes, introduced into the ear, cleanses of pus and dirt. If you rinse your mouth with this juice, it will cure the swelling of the throat and dissolve it. Dried juice powder, when injected into the eyes, cures lachrymation and corrosive ulcer of the eyes. If this powder is injected into the anus, it will cure an ulcer of the intestines. But the intake of juice inside is harmful to the breast organs. In such conditions, you need to use lollipops. Dose per reception, powder of dried juice of unripe grapes up to 4.5 gr.
Wine is made from grapes. To do this, 3 parts of juice are mixed with 1 part of honey and left in the sun for 3-4 days until it ferments. Then it is filtered and placed in a jug. This wine, when taken internally, fixes, strengthens the stomach, dries out the excessive moisture of the uterus, is useful in bad digestion, and cures cholera.
The juice of unripe grapes, if placed in a glass dish, without the addition of honey, corked with a lid, grape must is formed. The must acts like grape vinegar. The must, mixed with oil, when applied externally, helps with joint pain, with pain in the muscles, nerves.
Ripe grapes are hot to degree I and moist, some sweet varieties are hot to degree II. It is one of the best berries. When taken orally, it normalizes the disturbed nature, removes black bile, improves the condition of the chest organs. Grape juice increases kidney fat. But, it is harmful to a wet stomach, leads to the formation of gases. It is also harmful to those who develop blockages in the liver and spleen, with colitis, and kidneys. In such cases, you need to use anise, coriander seeds, celery. It is very harmful to drink grapes with cold water. This leads to dropsy and stinking fevers. It is better to consume grapes on the 2nd day, after harvest and between two meals. Grape juice is useful for diseases of the chest, lungs (without peel). It is more suitable for the stomach, liver, kidneys and bladder than fresh grapes.
Oil is also made from grapes. To do this, the grape juice is boiled in olive oil until all the water has boiled away. This oil strongly warms the body, liquefies thick substances, stops the development of tumors and softens the skin. It is a substitute for violet oil.
Grape seeds are cold and dry in the II degree. If they are eaten, they form gases, fix, stop the flow of urine and menstruation. They are useful in hemoptysis. The dose for taking bones is up to 45 grams. But, they harm the kidneys and bladder.
The peel of grape berries is cold and dry in the I degree. The ash of the peel, when injected into the eyes, dries moisture, heals ulcers. Vineyard ash crushes bladder and kidney stones, treats cold tumors of the testicles, headache, migraine, hemorrhoids.
The nature of raisins depends on the grapes. The hottest is black raisins. If you eat raisins, it brings the thick matter to maturity, softens the nature. It dissolves the solid substances of the body, cleanses the stomach and intestines of foreign substances, increases the effect of laxative drugs, is suitable for the respiratory tract, strengthens the liver, in cold natures it sets the flesh in motion, makes the body plump, helps with wet coughs, diseases of the kidneys and bladder, cures intestinal ulcers. Eating raisins with borage flowers and green dates will cure palpitations. If it is drunk with vinegar, it cures jaundice. If you take out the seeds from black raisins and instead put one black peppercorn and eat it, it will help with cooling the kidneys. Boiling raisins with anise and then clearing the tea and drinking it with sweet almond oil will cure a cold and wet cough. A decoction of raisins, with boiled sorrel leaves soften the nature. Soaking raisins overnight in grape vinegar and eaten on an empty stomach in the morning will dissolve a spleen tumor. Daily use of raisins with vinegar is an amazing remedy for diseases of the spleen. If you mix raisins with black pepper and millet flour, fry and eat with honey, it will remove mucus from the body. Grind raisins, mix with animal fat and apply externally, dissolve tumors, remove improperly fused nail. Crushed raisins, with wine, when applied topically, treats gangrene, ulcers, joint stench, cancer. Pounded raisins, with soy flour and zira, when applied topically, treat testicular tumors. Raisins are a true friend of the liver and stomach. It, when taken internally, harms hot natures. It should be taken with honey vinegar or fruit juice. It harms the kidneys, while you need to take the fruits of unabi. The dose of raisins at the reception is up to 100 grams. It is better to take them without stones.
Raisin seeds are cold in degree I and dry in degree III. If eaten, they fix and strengthen the moist intestines and stomach.
Dry raisins strongly fix and strengthen the stomach, but burn the blood. In this case, you need to use purslane seeds. It strengthens the flesh. A decoction of raisins with white sugar cures cough, cleanses the chest organs of foreign substances, and improves the voice. If kishmish is rubbed with saffron and egg yolk and tied, it brings acne to maturity, dissolves seals. Pounded raisin with aloe, when applied externally, treats ringworm.
In modern folk medicine, fresh grape leaves used for constipation. A cold infusion of leaves is used to strengthen vision, with rheumatism. For the preparation of infusion, 350 gr. grape leaves are poured with 3 liters of cold water and infused for 3 days. Powder of dried grape leaves, inhaled for nosebleeds. Grape juice is used to treat neurasthenia, hysteria, and is used as a hemostatic agent. It is used for functional heart disease. Grape seeds, in the form of decoctions, are drunk as a strong diuretic. Raisins are used as a diuretic, laxative, for coughing, in the treatment of tumors, especially black raisins. An infusion of leaves and twigs of grapes (4 tablespoons per 1 glass) is taken for hypertension. The ash of the plant is used for poisoning. A decoction of the leaves is used to wash the affected areas of the skin in case of skin diseases. Unripe grapes are used for tonsillitis, stomatitis.
The plant was also popular in magical medicine. The juice of its leaves was used in the treatment of dysentery, bleeding and vomiting. Powder of dried grape leaves, in the form of poultices on the stomach, was used in the treatment of dysentery. The leaves and tendrils, crushed and applied as a poultice on the abdomen, cure indiscriminate hunger in women after childbirth.
In modern scientific medicine, grape juice is prescribed as a diaphoretic, diuretic, hypotensive, tonic, laxative, tonic. Powder of dry grape leaves, externally, is used in the treatment of purulent wounds, as an antiseptic. Grape juice promotes the excretion of uric acid, and therefore is used in the treatment of uric acid diathesis. Grape seeds have a hemostatic effect, with uterine bleeding. Juice, decoction of grape leaves alkalize urine, and therefore are prescribed in the presence of urate kidney stones, useful for gout. Grape leaves have sugar-lowering properties, and have been successfully applied in the clinic for the treatment of diabetes. Grape juice, thanks to the content a large number sugars, is prescribed in the diet of debilitated patients. From grape leaves, the pharmaceutical industry produces the drug "Vitakhol".
Special mention must be made of healing properties pikgenol contained in grape seeds. It is a substance with antioxidant properties. On the basis of grape and pine pikgenols, the New Weiss company produces the drug Revenol. Our observations on patients using this drug showed that it has pronounced anti-allergic properties.
Oil extracted from grape seeds. Firstly, due to the fact that it consists mainly of unsaturated fatty acids, the medicinal properties of which are beyond doubt. Secondly, perhaps due to the presence of picgenols and other biologically active substances, it has a strong anti-inflammatory, wound healing effect, which is not inferior to sea buckthorn oil. In our practice, very good results have been obtained, with the treatment grape oil peptic ulcer of the stomach and duodenum.
We, in our practice, widely use grape leaves, as part of fees, in the treatment of diabetes, autoimmune diseases.
Karamatov Inomjon Juraevich
Fragments from the book "Healing Remedies of Traditional Oriental Medicine"
Grapes are a well-known plant that has been used by modern, traditional medicine since ancient times. It is consumed in the form of drinks, jams, and is added in the manufacture of various pastries.
Dried grapes - raisins are also very often used. Shoots, leaves are eaten in the form of cabbage rolls and salads. Unripe fruits are used to prepare a special vinegar, which is used in the preservation of meat and as a remedy. Vinegar is made from berries, a lot different varieties wines Oil is extracted from the seeds, which is used as a medicine. There are many fruits, but none of them has such important features as grapes. In medicine, a separate trend has been formed: ampelotherapy - a cure with grapes and its parts.
Chemical content
There are over 160 effective elements in this plant. The shell of the berries is rich in essential oil, wax, tannins, vitamins. Berries have delphinidin and glycosides. Berry juice, regardless of variety and ripening, contains up to twenty percent of pentosan, sugar, fats, fiber, proteins, hemicellulose.
It contains many vitamins such as vitamin C, polyphenol, nicotinamide, thiamine, riboflavin, cyanocobalamin, pyridoxine. The roots are rich in vitamins, tannins, ascorbic acid, glycosides, alkaloids. The bones contain about twenty percent of acetic acid, tannins and vanillin. Leaves and sprouts contain about two percent of sugar and organic acids.
grape properties
All parts of grapes have different effects on the body. Ripe berries help improve metabolic processes, accumulate a lot of vitamins and trace elements, help to remove uric acid from the body. Juice exhibits diaphoretic, laxative, tonic properties, strengthens the immune system.
In the old days, people believed that if you swallow only ripe grape shoots, this helps to get rid of harmful fumes rising into your head. If crushed young branches, leaves, tendrils mixed with flour are applied, this will help get rid of swelling, headaches. The branches were hung in the neck of the patient with epilepsy, and this warns the attacks.
The condensed juice of the leaves, when taken, strengthens the stomach, stops nausea, cures bilious diarrhea, heals the wound of the intestines. When applied externally, the hair begins to grow faster.
Grape leaves stop hemoptysis. The prepared syrup from the juice of sprouts in combination with sugar, when ingested, helps to get rid of heart disease, hangovers, vomiting, and increases appetite. This cough solution should not be used. The juice that is released when the branches are burned, when used externally, heals growths, freckles, lichen. Thick juice in combination with olive oil, when used externally, improves the condition of the hair.
When eaten, flowers strengthen the heart, delay vomiting. The root has diuretic properties, cures dropsy.
Thick juice of unripe grapes in folk medicine when ingested, it destroys heat, improves the condition of the stomach, liver and the entire human body. If it is dried, crushed to the form of a powder, used externally, it cures dry, rough skin, skin itching, allergies, and eliminates the unpleasant smell of sweat. When eating unripe grapes, poisoning, weakening of the stomach and intestinal pain can occur. To get rid of these symptoms, you need to use figs and lozenges. 
They are made from grapes. For cooking, you need to take a third of the juice mixed with one part of honey, place in the sun and leave to infuse for four days, for fermentation.
After that, it is filtered and bottled. When drinking such wine inside, in extreme quantities, it strengthens the stomach, cures cholera, and improves appetite.
Oil is made from grapes. For preparation, the juice is boiled in olive oil until all the water has evaporated. This oil warms the body, delays the development of tumors and softens the skin. It replaces violet oil.
The skin of the berries, when placed on the eye, dries up sputum, helps to get rid of the ulcer.
In folk medicine, freshly picked grape leaves are used for constipation. Leaf extract is used for rheumatism and to improve vision. Raisins are used as a laxative, diuretic medicine, in the treatment of tumors. The prepared decoction of the leaves is wrapped around the damaged areas of the skin.
A very famous grape was the example of miraculous medicine. The juice from the leaves was used in the treatment of amoebiasis, nausea, hemorrhage.
In today's educational medicine, grape juice is attributed as a healing, diuretic, exploitative, laxative. A powder prepared from the leaves in folk medicine, it is used internally to heal purulent areas, as an antibacterial agent. Bones help stop blood, with uterine bleeding. Due to the content of a considerable amount of sugar in grape juice, it is attributed to patients with poor appetite.
The taste of meat, fish and seafood dishes becomes more harmonious when using the right sauce. Recipes for cooking, as well as the components that make up the composition are very diverse. Some are simpler, others more sophisticated. For example, grape sauce is the perfect accompaniment to fish and meat. Also, the product can be used for cooking some dishes as an ingredient. We offer several recipes for making grape sauce.
Recipe number 1 (spicy grape sauce)
Ingredients:
- grape- 2 kilograms;
- (light) and sugar- 2 glasses (full);
- ground ginger- 25 grams (a teaspoon without a slide);
- ground cloves- 15 grams (slightly more than half a teaspoon);
- peppercorns- 10-12 pieces;
- a quarter of hot pepper and 2 cloves of garlic.
Cooking:
We turn the grapes into a puree mass using a blender. This mass must be boiled in a thick-walled saucepan for about 20 minutes. Then bring to a boil and pour in the entire volume of vinegar. We rub the chilled grape puree through a sieve, separating the peel and seeds. Now it's time to add the remaining ingredients. Put the mass back on the fire and cook for another 30 minutes.
Recipe No. 2 (Isabella sauce)
Ingredients:
- - 500-800 grams of berries without branches;
- spices- parsley, cilantro, dill, tarragon, celery (several sprigs of the greens you love);
- garlic- 2 cloves;
- bell pepper- 1 large;
- a mixture of peppers;
- Walnut- Thursday rub a glass;
- Tabasco sauce (green)- 30 grams (teaspoon);
- salt and sugar- taste.
Cooking:
Squeeze the juice from the berries and squeeze through gauze in two layers. To squeeze the juice, you can use a wooden pestle or just crush the berries with your hands. The output should be a glass of pure natural product. Grind all herbs. Cilantro must be present, put all other herbs to your liking.
We put the grape juice in a water bath, put the herbs. The juice brought to a boil should stand under the lid for about 30 minutes. During this time, the herbs will give off all the flavors, saturating the future sauce.
While the juice with herbs is infused, we pass through a meat grinder or grind with a blender: bell pepper, nuts and garlic. Add a mixture of peppers and Tabasco sauce to the gruel. Drain the liquid and squeeze well, combine with the nut-pepper mixture.
It remains to boil the mass, cool and serve with meat or fish. Also, this sauce is good as part of various sauces and marinades for meat and poultry.
Recipe No. 3 (Unripe Grape Sauce)
Ingredients:
Cooking:
We knead unripe young grapes with a wooden pestle, squeeze the juice well. Add garlic, crushed cilantro with salt to it, and mix. Now the prepared ingredients should be boiled and cooled to room temperature. Well suited as a seasoning for sea or river fish, as well as any seafood.
