Gathering and harvesting blueberries
For medicinal purposes, as previously mentioned, both berries and leaves of blueberries are used.
The latter are not officially considered medicinal raw materials, so pharmacies do not procure them.
Blueberries are usually picked by hand or with special combs with plastic tines.
Do it in the morning, after the dew dries, picking only ripe berries without stalks.
Hand-picked fruits are more valuable, as they are much purer and free of impurities in the form of leaves and other parts of the plant.
Sick, overripe or moth-damaged blueberries should not be taken.
Raw material is dried under sheds or in the attic, ensuring continuous ventilation of the room.
The process is faster in special dryers, ovens or stoves.
To do this, blueberries for the first 3-4 hours kept at a temperature of about 40 ° C, then increase it to 55-60 ° C and, maintaining within these limits, raw materials are brought to readiness.
Bilberry leaves are collected during the flowering period, carefully cutting them with scissors from clad, but not flowering shoots, and dried in a dark, well-ventilated room, after which the leaf plates are separated from the petioles.
Properly collected and dried fruits and leaves of blueberries emit a faint pleasant odor, they taste sour-sweet, slightly astringent.
Dried blueberries should be stored in wooden boxes lined with paper, and leaves in nettle bags.
Bactericidal properties of blueberries and cranberries
Northern berries, including cranberries and blueberries, are not only valuable food products, but also effective medicinal remedies.
A rich supply of organic acids, vitamins and other biologically active substances makes these berries indispensable in a rational human diet.
They improve digestion and hematopoiesis, participate in many vital processes occurring in the body.
In addition, cranberries and blueberries have a unique bactericidal effect.
Fresh cranberries and cranberry juice increase the secretion of pancreatic and gastric juice, which helps to activate digestion.
In addition, cranberries have a suppressive effect on coccus flora, Proteus, Escherichia coli, inhibits the growth of Staphylococcus aureus and many times enhances the effect of antibacterial agents, in particular antibiotics.
This property of cranberries is especially valuable in the treatment of pyelonephritis, various gynecological diseases.
Also, this cranberry helps to maintain tone in patients with reduced appetite, as it increases the secretion of saliva and gastric juice, which is important in the treatment of gastrointestinal disorders.
Cranberry speeds up metabolism, regulates intestinal activity and removes toxins from the body.
It is widely used in hypoacid gastritis, colitis, obesity, headache, heartburn and liver disease, as a vitamin supplement to various diets.
Cranberry juice is more effective than many remedies against cholera vibrio and alleviates malaria, sore throat, influenza and other infectious diseases, providing antipyretic, antibacterial, anti-inflammatory and tonic effects.
Cranberry morsels, juice, extract, as well as fresh berries mixed with honey are used in sore throat, scurvy, malaria, chronic tonsillitis and many other infectious diseases.
In addition, in folk medicine, cranberries are considered an antidote for poisoning by borage, lily of the valley, poisonous vetch and other toxic plants.
Bilberry due to its astringent properties, it normalizes stool in diarrhea of infectious and non-infectious origin.
Blueberry preparations and fresh berries not only regulate the digestive tract, but also have a bactericidal effect, killing pathogenic microflora and, like cranberries, enhancing the effect of antibiotics.
Thus, when eating blueberries, not only stimulation of the permeability of cell membranes is noted, but also a gradual fading of inflammatory processes.
This is partly because the bioactive substances in blueberries improve the transmission of nerve impulses to other body tissues.
