Who doesn't love fragrant, sweet and juicy pears? But few people know that the leaves, and even twigs, of this plant are very useful. This is a true natural antibiotic, so they are used to treat various inflammations. What is contained in pear leaves, tea for health, from which herbalists recommend drinking? Let's figure it out.

It is believed that wild pear is healthier than garden pear. Its fruits are small, quite hard, and unattractive in appearance. But the twigs and leaves of wild plants contain more useful substances and microelements. You can brew delicious tea from them, useful for inflammatory processes and cardiovascular diseases.

Pear branches contain:

  • Tannins
  • B vitamins
  • Ascorbic acid
  • Chlorogenic acid
  • Arbutin
  • Vitamin P
  • Microelements

Tea from pear twigs: benefits and harms

The fruits of the pear tree, as well as tea from the twigs, are recommended for use for the following health problems:

  • For frequent colds
  • For chronic fatigue syndrome
  • If you are overweight
  • For metabolic disorders
  • For severe cough
  • With reduced immunity
  • For disturbances in the gastrointestinal tract
  • For pyelonephritis
  • For prolonged depression
  • To increase appetite
  • For mental fatigue

Possible harm to the pear

There are very few contraindications in the pear.

  • Fresh fruits should not be eaten in large quantities by people who have stomach problems.
  • For chronic constipation, pear tea can aggravate the situation. After all, it has astringent properties.
  • Pears also affect blood pressure. Elderly people should not get carried away with pear tea and fruits.

How to prepare pear twigs and leaves

You need to think about pear branches for making tea in advance. It is better to cut them in the summer from wild pears. But some gardeners harvest twigs from varietal fruit trees, taking unnecessary shoots, which are cut off in the spring anyway.

The soft upper part of the branches is cut off. They are cut into small pieces and dried thoroughly. You can store the twigs in a linen bag or in a glass jar. In summer, pear leaves are also harvested. Take clean, undamaged leaves, and after drying, put them in paper bags or cloth bags.

How to make tea from pear branches

To make tea from pear branches you will need:

  • 500 ml boiling water
  • 20 g dry twigs

It is necessary to pour boiling water over the raw materials and then put them on fire. Boil the mixture for 15 minutes. Then leave to infuse for several hours. You can start preparing it in the evening so that the tea is ready in the morning. It should turn out a rich ruby ​​color. It is filtered, slightly heated and drunk.

How much pear tea to drink? To prevent the development of a cold and boost your immunity, it is enough to drink a third of a glass before meals. The tea is drunk, and the pear branches are again brewed with boiling water. They retain their healing properties for 2-3 brewings.

The Ussuri pear is ideal for making tea. Its branches make an amazing drink. It is pink in color and tastes like pear compote. The Ussuri pear grows in the central part of the country; its fruits are sweet and sour. The tea has a pronounced pear aroma.

How to make tea from pear leaves

Making fermented tea

You can make fermented tea from pear leaves at home. To do this, you first need to prepare the leaves. This is done in spring or summer, trying not to expose the tree too much. Leaf cuttings can be left. Tea made from spring leaves is fresh, with a light aroma. Autumn leaves are coarser, the tea made from them differs in aroma and color.

First, the leaves are laid out to wither. They are scattered in an even layer and left for 8 hours so that the leaves stop crunching. The leaves need to be tossed to ensure even wilting. Then the leaves are passed through a meat grinder, the resulting mass is transferred to a container.

Cover the top with a damp cloth. The mass must undergo fermentation at a temperature of about 26 degrees. You need to make sure that the napkin remains damp. In a too dry room, it is better to cover the napkin with a lid, allowing air access.

Fermentation lasts about 8 hours. In the process, the smell of the leaves intensifies. Once it has reached its peak, you need to stop fermentation. You need to dry the tea in the oven at a temperature of about 100 degrees for about an hour. Then the temperature is reduced to 50 degrees, the tea is brought to readiness, stirring occasionally.

Brewing tea

Tea made from pear leaves has a mild taste but a deep aroma. It leaves a sweet aftertaste. Making tea is no different from brewing regular tea. You need to take a tablespoon of fermented leaves for the teapot. Pour boiling water over. Leave for 15 minutes.

Pear leaves tea for prostatitis

Dry wild pear leaves are poured with boiled water. Leave for five hours. The resulting drink is drunk daily as regular tea.

For 3 liters of water (25°) take 500 g of dried wild fruits. Infuse the mixture for about 10 hours in a cool place. Then you need to boil the infusion. Then cool it and drink it three times a day.

Pear tea for osteochondrosis

Some herbalists believe that tea made from pear branches helps in the treatment of osteochondrosis.

  1. Pieces of wild pear branches are poured with 2 liters of water. First, the mixture is brought to a boil, then left on low heat for 20 minutes. Then remove from heat and leave for two hours.
  2. This decoction is drunk every day for a month. Then you need a break of 20 days. Repeat the monthly course again. Reviews about this method are only positive. Some patients observed an improvement in their well-being after just a week of treatment.

Even more recipes in the video:

Many people love tea made from fresh currant, strawberry, and cherry leaves and stock up on them for the winter. But tea from dried plants is not as rich in color, taste and aroma as from fresh, and even more so from fermented leaves. Alexander and Alena Khloptsev from the family estate settlement “Zvon-Gora” near Vitebsk are absolutely sure of this.

Fermentation is a mandatory attribute of the tea tradition, allowing you to obtain black, yellow or red teas. When we simply brew dried herbs, we use no more than 10 - 15% of the nutrients accumulated in them. Fermentation is the initial process of self-digestion of any product. From a biochemical point of view, this is oxidation without oxygen due to its own enzymes, that is, juices. Complex starches and proteins are converted into simpler and, very importantly, water-soluble and easily digestible substances.

Common examples of fermentation of foods in their own juice include sauerkraut, mushrooms and cucumbers, pickled apples, and sourdough for bread. If we talk about their benefits, then, for example, there is 20 times more vitamin C in sauerkraut than in fresh cabbage.

It turns out that it is easy to prepare fermented tea at home. The children experimented with leaves of various crops, collected at different times - in spring, summer, and autumn. But to make the tea tasty and aromatic, it is important to choose the right plants: their leaves must contain tannins. Without them, the tea will not taste good. You can safely prepare tea from plants whose fruits we enjoy eating: apple trees, strawberries, cherries, chokeberries, blackberries, raspberries, black currants, pears, plums, sloe, dogwood, oleaster, grapes, quince... In these leaves tannin crops are abundant.

And Alexander and Alena began their tea experiments with Ivan-chai, an original Russian tea. It was fireweed that was supplied to Europe before the October Revolution. Tea made from it is very beneficial for the immune system and has a great effect on the gastrointestinal tract. And for men's health, Ivan tea is a helper no matter where. A weak infusion acts as a sleeping pill, while a strong infusion is as invigorating as coffee.

Very aromatic fermented tea made from apple leaves with a mild sweet taste. If you are hoarse or have a sore throat, then this drink will come in handy: your voice will return. It is best to harvest apple tree leaves (as well as other fruit and berry crops) not in early spring, but in autumn, when the trees have already bear fruit. Then the benefits and aroma of tea are enhanced significantly.

Tea made from strawberry leaves (or garden strawberries) produces a very rich color, sweetish taste and aroma. Tea made from wild strawberry leaves is no less tasty. Tea made from cherry leaves has a slightly tart, but very pleasant taste, and the smell is like “drunk cherry.” Tart, bright, somewhat similar to cherry, but more concentrated, with a slight sourness, is the taste of chokeberry or chokeberry tea. It is best to collect chokeberry leaves when they begin to turn red. Chokeberry tea is good for lowering blood pressure. And the leaf of ordinary red rowan is an excellent diuretic.

Tea made from pear leaves is very mild in both taste and aroma. And so deep and thick! A sweetish aftertaste remains. Tea made from fermented young leaves of Norway maple is also tasty. In the old days, such a drink was given to women in labor to quickly expel the baby's place and restore strength. Very aromatic tea made from young and sticky birch leaves. But it is very difficult to ferment them: the reason for this is a waxy coating.

Tea made from bird cherry leaves has the aroma of Amaretto liqueur, and tea from grape leaves has a pleasant sourness. Leaves of hazel, oregano, mantle, and blueberry ferment well. But blueberry and lingonberry leaves are not suitable for fermentation - they are too dry. You should not ferment the leaves of herbs: mint, lemon balm and others. Essential oils give them their aroma. During fermentation, the smell of essential oils is transformed, and when dried, it evaporates.

At the master class that the guys held for SB readers, we fermented raspberry leaves. It is better to pick them without rough cuttings. And one more nuance: the reverse side of the raspberry leaves is silver in color and even after drying it remains that way. The top side of the sheet changes its color, so you need to focus on it. Raspberry leaf, as Alena assures, is very useful for women. And all thanks to folic acid, which stimulates the uterus.

The cultures must be fermented separately from each other, and only then (if desired) mixed. We collect leaves in dry weather, preferably in the morning. And it is advisable to choose plants that are in the shade: they have more succulent leaves, and therefore the fermentation process will proceed better. The leaves should not be washed: they contain bacteria directly involved in the fermentation process. And the oxidation itself should only occur in its own juice. Dirty leaves should not be collected! After this, they need to be sorted out in order to discard those that have been damaged or infested with pests, and withered to make it easier to process later. In addition, excess moisture in the leaves will not allow high-quality fermentation. And this procedure cannot be skipped. Indeed, during withering, reactions begin to occur that partially destroy chlorophyll and other compounds that give the leaf taste and smell, essential oils accumulate and other aromatic substances are formed, providing tea with a unique bouquet.

To wilt the leaves, lay them out indoors on cotton or linen cloth in a layer of 3-5 cm and turn them periodically. The sun's rays should not fall on the plants, otherwise they will dry out and not wither. This will not only complicate their processing, but will also worsen the quality of future tea. On average, the withering process (depending on humidity and air temperature, the harvested crop and the condition of the leaf) takes up to 12 hours. The best temperature is plus 20 - 24 degrees with a relative air humidity of 70%.

You can also wilt in thick cotton or linen fabric. Bedspreads, towels, tablecloths, and sheets are perfect. Spread the leaves evenly over the fabric in a thin layer, fold it and twist it as tightly as possible, as if you were twisting laundry. The fabric will absorb excess moisture, the leaves will not dry out and will become more pliable for further processing. If after 5 - 6 hours the leaves have not yet wilted, then they can be transferred to another dry cloth and wrapped again. The fact that the withering process is complete can be determined by folding the leaf in half. If you hear a “crunch” of the central vein, then you need to continue the process. If most of the leaves do not have a “crunch”, move on to the next stage. Another test you can do is to squeeze a handful of wilted leaves tightly. If the lump does not open, it means the leaves have withered. They make stronger granules.

Now we need to destroy the structure of the leaf to release the juice. This will allow you to extract the maximum amount of useful substances from the plant and carry out fermentation more efficiently, which begins from the moment the cells are destroyed and the juice is released onto the surface of the leaf.

There are several ways to do this. First, by hand. Take 7 - 10 leaves and roll them with force several times between your palms until they darken from the juice that has come out. The second option is kneading and crushing the leaves. It's like kneading dough. Using vigorous squeezing movements, “knead” the leaves in a deep and wide bowl or directly on the table for 15 to 20 minutes. It’s simpler and easier to twist the leaves in a meat grinder (even better, an electric one) through a grid with large holes.

Alena places the crushed leaves very tightly in an enamel, porcelain or glass container. Cover it with a lid so that there is as little air access as possible, and place it in a warm place for fermentation.

You can tightly pack the resulting oozing mass (600 - 700 grams) into bags made of thin (almost gauze) natural fabric, twisting and squeezing them to form a dense ball. Instead of fabric, they use craft paper, and the resulting “grass burner” is hung in a warm, dark place.

Fermentation time depends on temperature. The higher it is, the faster the fermentation goes. But both too high a temperature and too low a temperature, at which fermentation takes much longer than usual, are dangerous. The optimal temperature is plus 22 - 26 degrees. At temperatures below plus 15, the process stops; at temperatures above plus 30 degrees, some of the soluble products that give the infusion strength become insoluble, thereby deteriorating the quality of the tea.

Towards the end of fermentation, the smell of the mass intensifies and acquires interesting notes - each plant has its own. It's important to seize this time. If we want to get yellow tea, we ferment it for 2 hours, if we want red tea, from 6 to 24 hours. If you leave it for more than a day, you will get black tea. Usually after three days the fermented mass begins to mold, so this should not be allowed. Also, do not allow the mass to sour or ferment.

After fermentation, granules of any shape can be formed from the plastic green mass - balls, cubes, pyramids, tablets, tiles. You can also roll up whole flowers in them, which will bloom when brewed. Or you can leave everything as is.

Then the resulting granules must be spread in a thin layer (0.5 - 0.7 cm) on kraft paper and dried in a cool, ventilated place. Or in an electric dryer at a temperature no higher than plus 45 degrees. It is important not to overdry the tea, otherwise it will lose its taste and aroma.

After drying, let the tea cool to room temperature (otherwise condensation will form and the leaf will become moldy) and only then pour it into storage containers. These can be linen bags, glass jars, plastic containers, birch bark or metal boxes. Store tea in a dark, dry place.

Alexander and Alena noticed that fermented and dried tea becomes truly aromatic only after 1 - 1.5 months. Therefore, it would be good to give it time for the so-called already dry fermentation. Freshly prepared tea may not impress, but properly fermented tea does not lose its quality for up to 2 years.

You can also prepare “multi-component” tea. To do this, grind the leaves of, for example, apple and chokeberry separately until juice is obtained. Then we unfold them and wrap them again, but folded into each other, and with a flower inside. The prepared tea can be decorated with petals, berries and peels of a wide variety of crops - from flowers of garden plants (apple trees, plums, pears, etc.) to flower petals (roses, marigolds, phlox, chrysanthemums, daisies, nasturtiums, zinnias, asters, Jerusalem artichokes, sunflowers) , peonies and others). You can also add dried raspberries, lingonberries, rowan berries, chokeberries, blueberries, strawberries or thinly sliced ​​apple and pear peels to the finished tea... Dried lingonberry leaves that remain green also look good in tea.

Fantasize, and enjoy your tea!

Attention

When choosing plants for tea, consult your doctor. You shouldn't drink only one drink for a long time.

Help "SB"

To make tea, you should not ferment medicinal plants. For example, chamomile, St. John's wort, yarrow, Rhodiola rosea, Echinacea. Firstly, the tea will turn out tasteless. Secondly, the properties of medicinal plants may weaken, disappear or change during fermentation.

Council "SB"

The coarse leaves are difficult to curl, and they yield little juice. That's why fermentation goes worse. You can correct the situation if you first freeze the dried leaves. The longer they sit in the freezer, the easier they ferment later.

In the spring, when strength is running out, and vegetables and fruits have lost their usefulness, it is so important to find additional, complete and natural sources of vitamins and microelements. A discovery for many are the young shoots of bushes and fruit trees, among which pear branches occupy one of the leading positions in terms of healing properties.

Medicinal composition

Pear fruits are distinguished by their sweet taste, juicy oiliness and delicate aroma. But this is not their only advantage - it has long been known how beneficial they are for human health. This is due to the composition - the pear contains:

  • trace elements: potassium, calcium, sodium, iron, magnesium, manganese, cadmium, copper, zinc;
  • vitamins A, D, C, groups B, E, P, K;
  • fatty acids: saturated, mono- and polyunsaturated;
  • alimentary fiber;
  • sugar;
  • 57 kcal per 100 grams of fruit.

Such unique content helps strengthen all organ systems and fight against completely different diseases. Pear will help with weakened immunity, bad mood and depression. The fruit has a beneficial effect on the cardiovascular system and relieves tachycardia, helps stimulate digestion and has a diuretic effect.

Despite the sometimes excessive sweetness, there is little sugar in the pear, and this is a reason to recommend it to people with diabetes and those losing weight. The fruit also alleviates the patient’s condition during infectious diseases, fighting pathogenic microbes, fever and inflammation.

Not only the fruits and leaves of the pear, but also the twigs are a treasure trove of useful things. The main thing is to know how to use them correctly so that they do not lose their medicinal properties.

To prepare a fortified drink, twigs of any fruit trees and berry bushes are suitable. So if you have plums, cherries, raspberries, and serviceberries growing in your garden, but not a pear, this is not a reason for frustration.

How to prepare tea?

Vitamin from the winter garden - pear branches can be cut at any time of the year. Although thrifty gardeners who care about their health and that of their loved ones usually collect material in the spring and summer. Young shoots are broken off not from the varietal fruit tree that is grown with such care, but from wild specimens. Or from unnecessary growth that is pruned in the spring.

For health tea, the upper soft part, 20-30 cm long, is cut off from tree branches. The branches are cut into small pieces for easy storage, dried and stored in a glass jar or linen bag.

To brew fragrant pear tea, 20 grams of dried twigs is enough. They are poured with 0.5 liters of boiling water and put on fire for 15 minutes. To infuse the tea, wrap the container and leave it overnight. In the morning, the beautiful ruby-colored infusion should be strained, heated and drunk. If desired, you can add honey. To prevent colds, drink a third of a glass half an hour before meals.

Brewed twigs can be used several times until the plant gives up all its healing properties. But until the tea loses its deep color.

Experienced lovers of herbal teas made from fruit tree branches share their secrets: it turns out that the most aromatic tea is made from the Ussuri pear. This is a small tree with sweet and sour fruits, which can increasingly be found in gardens in the central part of the country. The tea brewed from the branches of this particular tree is pink in color and smells like real... pears. The infusion turns out so rich that it looks more like fruit compote.

Healing properties of tea

If you learn how to properly brew tea from pear branches and drink it in six-month courses, you will prolong your youth. Herbal tea not only rejuvenates, but also cleanses the blood, relieves inflammation in the joints, helping to fight osteochondrosis, improves digestion, and normalizes blood pressure. Doctors recommend drinking as much of this healing drink as possible during fever and infection. Pathological microorganisms will leave the patient’s body faster.

Tea made from pear branches is simply magical - aromatic, rich, healthy and natural. Much tastier than store bought.

The juicy and aromatic pear is very tasty and is liked by many people. It is eaten fresh, made into compotes, jams and pastilles, and prepared as a dessert with wine and vanilla cream. Pear goes well with spicy cheeses, but few people know that not only the fruits of this tree, but also its branches and leaves can serve as raw materials for medicinal tea.

Pear tea recipes

Dried wild pears are an excellent remedy for indigestion. Pour a tablespoon of fruit into a glass of boiling water, close tightly and leave for 10-15 minutes. You need to drink on an empty stomach, in small portions, without going overboard with the quantity, so as not to get the opposite effect.

Tea from the leaves is used as a diuretic and removes kidney stones. To do this, collect 100 intact young pear leaves and brew them like ordinary tea. Drink instead of water throughout the day.

To remove urine and get rid of swelling, use a decoction: 100 grams of leaves are poured into 1.2 liters of boiling water and simmered over low heat for 10 minutes. Infuse, strain and drink warm the day before.

Tea made from pear twigs is considered an effective natural analogue of antibiotics, therefore it is widely used for various diseases. The twigs are crushed, poured with boiling water and infused. Take 20 grams of branches per 500 ml of boiling water, pour in, keep on fire for 3 minutes. Leave overnight, then strain and drink instead of tea. This drink helps even with cardiac arrhythmia.

Benefits of pear twig tea

Wild pear is considered especially beneficial for health. Its small and hard fruits, as well as small branches, are suitable for making a healthy drink, which is good for high blood pressure, a tendency to thrombosis, cardiovascular diseases, inflammation in the joints, severe fatigue, prostatitis, kidney and pancreas diseases. This action is due to the composition. It includes:

  • Vitamin C.
  • B vitamins.
  • Vitamin P
  • Arbutin.
  • Chlorogenic acid.
  • Tannins.

The rich composition determines the widespread use of plant raw materials.

Benefits of pear leaf tea

Pear leaves contain several times more vitamins than the fruits themselves. They contain substances with an antiseptic effect that accelerate the process of tissue regeneration, reduce inflammation and fight infection.

Fresh young leaves contain natural fungicides and are therefore used to combat fungal diseases. They also help to gently remove sand and stones from the kidneys. To do this, they are brewed in equal parts with apple tree leaves.

The use of pear tea can only be harmful if used excessively. Do not drink it to pregnant women, give it to small children or people suffering from allergic reactions to pear.

In the presence of acute diseases of the kidneys and other organs, as well as in the stage of exacerbation of urolithiasis, a decoction of pears can be used only after the permission of the attending physician.

Pear is a very useful plant, but in everything you need a sense of proportion, as well as careful attention to the reactions of your own body.

What are the benefits of wild pear?

Pectin substances;

Organic acids;

Tannins;

Alimentary fiber;

Flavonoids;

Phytoncides;

Vitamins;

Minerals;

Nitrogen compounds.

Useful properties of pear

Anti-inflammatory;

Diuretics;

Knitting;

Antisclerotic;

Vascular strengthening;

Antibacterial;

Cleansing.

Prostatitis;

Cold;

Atherosclerosis;

Obesity.

Leaves and twigs of wild pear

Decoction for diabetes

Wild pear leaves for eczema

Wild pear contraindications

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Pear: benefits and harm

Pear trees belong to the genus of ornamental and fruit trees, as well as to the genus of shrubs of the Rosaceae family. Pears are one of the healthiest fruits. In Ancient China, they were considered a symbol of longevity, since pear trees can grow for a very long time, unlike other trees.

Composition of pears: calorie content, chemical composition, vitamins

Big benefits of pear is that it is rich in bioactive substances. Its fruits contain a lot of sugar, especially fructose, sucrose, glucose. There are also a lot of vitamins: A, E, C, PP, P and group B (especially vitamins B1 and B2).

Besides, in pear there are many:

Pears are rich in all kinds minerals, macroelements and microelements, especially: salts of iron, potassium, cobalt, manganese, cobalt, iodine, copper, calcium, molybdenum.

They have a lot fructose, much more than glucose. Fructose “does not need” insulin for absorption, therefore, pears are indicated for people who have impaired pancreatic function. For the same reason, fresh and dried pear fruits (as well as drinks prepared from them) should be consumed for diabetes mellitus, and also included in the diet for obesity.

In addition, these fruits are very healthy because they contain a lot of nutritious fiber. Ascorbic acid not as much as folic acid, but pears contain more of it than black currants.

In addition, the fruits of these amazing fruits contain a lot biologically active substances and essential oils that help:

  • improve the body's defenses
  • prevent infectious diseases
  • fight depression
  • have an anti-inflammatory effect.

Pears are low calorie and dietary product. 100 grams contain only 57 kilocalories. Due to such a low energy value, experts advise women who are on diets to use them. If you need to lose a couple of kilograms, there is nothing better than enjoying low-calorie pears.

General beneficial properties of pear

Pears help remove toxins and heavy metals from the body. Their fruits have many beneficial properties, for example, they render great:

  • antipyretic effect;
  • fixing effect
  • disinfectant effect;
  • diuretic effect;
  • antitussive effect.

Pear juice It is very useful for the immune system, since it not only perfectly vitaminizes the body, but also tones and strengthens it well. Therefore, if a person has diseases of the gastrointestinal tract, he is advised to eat pears.

Pear decoction and juice contain such a natural antibiotic as arbutin. Therefore, consuming these fruits helps in antibacterial activity. Pear juice also helps strengthen the walls of capillaries, arteries and veins.

If you regularly consume these fruits, you can guarantee yourself excellent prevention against constipation and diseases of the genitourinary system.

Pear fruit

Pear fruit good for the digestive system. Juicy and tasty pears help digest food better. They have a fixing property, therefore, they help with sudden intestinal disorders. Pear pulp is very easily tolerated by the body, even easier than apple pulp.

The healthiest fruits to eat are:

pear leaves

Fresh and young leaves of the pear tree contain a lot of useful antifungal substances, therefore, if you make an infusion or decoction from pear leaves, you can effectively cure fungus and dermatitis. Dried leaves can be used to make an excellent powder for severe sweating. Decoctions from the leaves are also good to drink to relieve inflammation.

Why is it good to eat pears?

Pears are great prevention against cancer. Due to the high content of ascorbic acid and copper, pear provides an excellent effect of natural antioxidants, which perform protective functions - “protect” cells from damage by free radicals.

That is why these fruits are so important for women over forty to eat.

Pears are also very useful for men's health.

For the male half of humanity, it is simply the “queen of fruits,” because it has long been considered an excellent remedy for the treatment of prostatitis.

Pregnant

Pears are "storehouse" of folic acid Therefore, these fruits are so beneficial for pregnant women and young children to eat.

Folic acid prevents defects of the central nervous system in newly born babies. This is why it is so important for women to eat pears during pregnancy.

Also, these fruits should definitely “settle” in the diet of a person who is concerned about problems with the hematopoietic system.

These fruits are also useful for pregnant women because during the period of bearing a baby, a woman often experiences a lack of iron, and it is pears that help compensate for its deficiency, because they contain a lot of iron. Especially It is useful for expectant mothers to eat pears, who get tired quickly, suffer from loss of appetite, dizziness, and rapid heartbeat.

Nursing mothers

If pregnant women consume pears not only well, but also very much necessary, then for mothers who are breastfeeding for a month and a half after the birth of the baby, the fruit can “disturb” the digestion process in the newborn. If there is a strong desire to eat pears, mothers are allowed to eat heat-treated fruits, for example, baked pears, in small quantities.

Pear leaf tea

It is good to dry wild pear leaves for the winter. Then it’s good to drink tea from them and make uzvar.

It is useful to drink tea from pear leaves starting in autumn and up until May.

Dried pears

Helps very well dried pear– as a medicine for diseases of the pancreas. Dried pears are useful because they are good removes both toxins and heavy metals from the human body.

From dried fruits you can cook an excellent compote, decoction or make uzvar. These drinks have an astringent effect because they are rich in tannins.

Pear compote It is useful to drink if your intestines are upset. This is also an opportunity to get an antibacterial effect, therefore, you should drink such decoctions for sore throats and colds.

Dried fruits are indicated for diseases of the cardiovascular system.

Wild pears

For urolithiasis, you need to eat small wild pears.

They are useful fresh, but it is also useful to enjoy boiled fruits with sugar.

Use of pear in medicine

  • Pear juice, like nothing else, helps with diseases of the gastrointestinal tract. The body tolerates pear pulp much easier compared to apple pulp.
  • Tart and sour varieties strengthens the liver and stomach, help increase appetite, although they are more difficult for the body to absorb.
  • For intestinal disorders It is useful to drink compotes and herbal decoctions from dried fruits, which are rich in tannins, which have an astringent effect.
  • Fresh fruits have very coarse dietary fiber, which only enhances intestinal motility. That is why fresh fruits are not recommended for intestinal disorders. But, when a person has severe constipation, you need to drink pear compote and eat the pears themselves, cooked in the same compote.
  • Because in these fruits contains many microelements and macroelements, they are very beneficial for human health. For example, pears contain a lot of iron, which is necessary for the synthesis of healthy blood cells. Therefore, doctors always recommend pears for severe fatigue, fatigue, especially rapid fatigue. They are indicated for palpitations that occur after physical exertion.
  • Doctors especially recommend consuming more of these fruits for people over forty years of age.
  • It is very useful to switch to fasting, purely “pear” days twice a week. On such a day you need to eat from one and a half to two kilograms of fresh, green pears. If the fruits are very hard, it is better to lightly boil them.
  • Baked fruits and pear jam will help get rid of cough.
  • If you look through the works of ancient Arab masters, you will find interesting notes: it turns out that pears help treat lung diseases. In addition, decoctions of pear fruits and pear juice itself are characterized by high antibacterial activity, since the fruits contain a natural antibiotic such as arbutin.
  • Also pear decoction and juice It is useful to drink to strengthen the walls of blood vessels.
  • Pear pulp is rich in potassium ions. If they are deficient in the body, the heart and cardiac muscles will not function normally, because it is potassium ions that are responsible for the process of cellular regeneration. If you eat a couple of ripe pears, you can quickly and without much difficulty relieve pain in strained muscles.

Pear is a real “storehouse” of vitamins and nutrients for the heart. This fruit is very useful for normal heart function. It is especially recommended to enjoy fresh pears for people with heart rhythm disturbances.

If the body does not have enough potassium, then a person immediately:

  • the heartbeat begins to quicken as cardiac activity is greatly weakened;
  • insomnia appears;
  • severe nervousness appears;
  • The level of cholesterol in the blood increases.

Therefore, pear treatment is very useful for heart problems. By the way, the more aromatic and stronger the smell of a sweet pear, the more beneficial it is, especially for the heart.

Also, special attention should be paid to these fruits by people who have diseased kidneys and diseases of the circulatory system.

The use of pear in cosmetology

The components of these fruits are widely used in industrial cosmetology for the manufacture of all kinds of face and body care products.

You can make good homemade creams and masks from pears.

  • Although tart and sour varieties of pears indeed help strengthen the liver and stomach and increase appetite, they are very difficult for the body to digest. That's why these varieties not recommended for elderly people, as well as those who have severely disrupted functioning of the central nervous system.
  • When you bite into a pear, you hear a pleasant crunch, since its pulp contains many stony cells - their shells are “built” from lignified fiber. But precisely because of this fiber the mucous membrane of the small intestine is severely irritated. In case of a sharp exacerbation of intestinal and stomach diseases, it is better not to eat these fruits temporarily.
  • It is not healthy to combine pears with meat dishes in one meal.
  • It is also harmful to immediately snack on these fruits after a hearty and satisfying lunch. You need to wait at least half an hour for the food to settle. Only then can you savor the pears.

As you can see, the benefits of these fruits are great for both health and appearance. Therefore, during the season you need to try to enjoy more fresh tart fruits and “stock up” on its useful components.

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Wild pear medicinal properties

In folk medicine, both the fruits of wild pears and leaves and young twigs are used. The fruits are used for medicinal purposes in fresh and dried form. Wild pears are rich in many important vitamins and minerals, have diuretic, astringent and many other medicinal properties, which you will learn about in detail in this article.

Wild pear or wild pear, as it is most often called by people, is a common pear, which belongs to the genus of stone fruit trees of the rose family.

Wild pear grows in many countries. It can be found both in America and Asian countries. The Himalayan wild pear is widely known, which grows at an altitude of 700 to 2000 meters above sea level from India, Pakistan to Vietnam.

Our wild pear grows in mixed deciduous forests; it is planted as protective strips along roads and fields. This is a tall tree (its height can reach 17-20 meters) with a smooth trunk, which may have a bluish coating. Since the wild pear has thorns, it can be planted as a hedge. For many cultivated varieties, the common pear serves as a rootstock.

Wild pear is a fairly cold-resistant plant. Prefers drained, moist soils. But it tolerates drought, sandy and heavy loamy soils well.

It begins to bloom in April-May. Small in size, cylindrical in shape, the fruits begin to ripen at the end of August and September and have a tart-sour astringent taste.

What are the benefits of wild pear?

Wild pear fruits contain many elements beneficial to human health. They found:

In addition, they contain about 6.8 percent sugars, 3.7 percent protein, and about 1 percent ash.

The fruits contain the greatest amounts of: citric, malic, caffeic, and ascorbic acid. Lactic and acetic acid were found in ripe fruits.

Vitamins are represented mainly by ascorbic acid (vitamin C) and vitamin B1. A small amount of carotene was found. The seeds contain fatty oils, which can range from 12 to 21 percent.

Among the mineral compounds, it is necessary to highlight potassium, cobalt, copper, iron, molybdenum, manganese, fluorine, nickel, zinc, vanadium and others.

Useful properties of pear

Preparations from branches and leaves, as well as the fruits themselves, have the following properties:

They have a beneficial effect on hematopoiesis and have a slight alkalizing effect.

The presence of potassium provides a mild diuretic effect, removes fluid from the body, which affects the functioning of the heart and blood vessels, and helps lower blood pressure.

The tannins that were found in it give the fruits and twigs of the wild game pronounced astringent properties.

Arbutin glycoside has an antibacterial effect on intestinal microflora, relieves inflammation in the kidneys and bladder.

Due to the presence of flavonoids, the fruits have antioxidant properties and relieve inflammation caused by free radicals. Carotenoids help strengthen blood vessels.

The presence of soluble and insoluble fibers, pectin, helps cleanse the body of toxins and waste. Wild pear branches are used to cleanse the skeletal system from radiation.

Medicinal properties of wild pear

Due to its rich chemical composition, wildflower is widely used in treatment. In folk medicine, wild pear fruits are used for:

Diseases of the kidneys and genitourinary system;

To reduce fever and cough during colds, it is recommended to drink decoction and juice from wild pear fruits.

This decoction is a good diuretic and is used for inflammation of the urinary tract and kidney stones.

Wild game decoction is a proven remedy for prostatitis. As traditional healers say, with long-term use of this decoction, you can completely recover from this disease and recommend drinking it to all men after 50 years.

Its astringent properties are used as an excellent natural and safe remedy for diarrhea. It is enough to brew a few pears or make a compote from them.

Game juice is useful for diabetes. It should be consumed at first in small quantities, starting with 50-70 grams and gradually increasing to one glass per day. Drink juice no earlier than half an hour before meals.

Pears are often included in salt-free diets for nephritis, diseases of the heart, and blood vessels.

Since pears contain a lot of insoluble fiber, it is recommended to use them as a supplement for intestinal disorders and poisoning, eating half the fruit every hour.

This property of pears is useful for obesity. Having a diuretic effect and the ability to cleanse the body of waste and toxins, it will help you get rid of excess weight and serves as a prevention of colon cancer and intestinal polyps.

The presence of iron allows them to be used for anemia. Pear puree with honey is an excellent way to increase hemoglobin.

The pulp of pears, which is applied to the affected areas, will help clear the skin of eczema.

For headaches, make compresses from a decoction of pears.

The presence of fiber and pectin helps reduce the level of bad cholesterol in the blood, which binds bile acids and is removed from the body.

Pear for the treatment of constipation and diarrhea

Pears are rich in dietary fiber, most of which is insoluble polysaccharides. Stable intestinal function is ensured precisely by the presence of such fibers. Eating pears with the skin helps improve the functioning of the digestive tract, ensures good movement of digested food along the intestines, preventing constipation.

In addition, the fruits contain a small amount of pectin compounds, which also have a positive effect on the digestive tract, providing a mild laxative effect.

Dried pears have a higher concentration of tannins due to the removal of water during drying. In addition to the fruits, a decoction of twigs of the first and second years is used for intestinal disorders. To prepare the decoction, take 100 grams of chopped branches and pour a liter of boiling water. Wrap the container well and leave for several hours. Can be brewed in a thermos.

Take the decoction half an hour before meals several times a day.

Collection and preparation of wild pear fruits

Wild pear leaves are collected in the spring and dried in the shade in a well-ventilated area.

The branches are harvested in late summer or early autumn. Dry them in the sun. Before drying, you need to cut it into smaller pieces with scissors.

Pear fruits are harvested as they ripen. The collected pears are washed. Cut in half or into four parts and immediately soak in a 1% citric acid solution for about an hour.

Then they are blanched for one or two minutes and quickly cooled in cold water. Dry in an oven with a fan or an electric dryer at a temperature of 85 degrees, which then needs to be reduced to 65 degrees. Dried fruits can be stored for two years.

You can dry whole fruits. This increases the drying time.

The fruits are ready when they have lost at least 2/3 of their original weight.

Leaves and twigs of wild pear

In folk medicine, twigs and leaves of wild pear are used for medicinal purposes. Decoctions and infusions of them help with diabetes, remove salts, and have diuretic, bactericidal, and astringent properties.

When using branches for treatment, it is better to brew them in a thermos or boil them over low heat for better extraction of beneficial substances.

Decoction for diabetes

To prepare the decoction, pour boiling water (500 ml) into 20 grams of wild game branches and leave to brew for at least 8-10 hours in a thermos. You can boil at low boil for two or three minutes, wrap the container well and leave for several hours. Strain and drink as tea.

Game sprigs for osteochondrosis

Take two or three branches (dried). Cut into small pieces and pour 3 liters of boiling water. Boil over low heat for 15 minutes. Remove from heat and leave until the broth cools slightly.

Strain and drink several times a day as tea. Duration of treatment – ​​1 month. Then take a break for 7-14 days and repeat the course of treatment.

Wild leaves for diseases of the urinary system and kidneys

To prepare the decoction, brew 20 grams of dried leaves in 300 ml of boiling water. Leave for 20 minutes. This infusion is drunk several times throughout the day, divided into equal portions.

Wild pear leaves for removing stones

A decoction is prepared from 20 grams of dried leaves and 300 ml of boiling water. Place the hot leaves in a water bath or low heat and boil for about five minutes.

Leave for another hour, cover the broth with a lid, strain and take during the day before meals no later than half an hour.

You can add wild apple leaves to the pear leaves, taking them in equal proportions.

The decoction gently dissolves the stones and removes them.

A decoction of young branches also has a diuretic effect.

Wild pear leaves for eczema

For eczema or dermatitis, lotions are made from an infusion of wild pear leaves. To prepare the infusion, brew a handful of dried leaves with a liter of boiling water and leave for 30 minutes. Filter and moisten a napkin in it. Apply to affected areas several times a day.

Such lotions are especially helpful for dry eczema.

Wild pear contraindications

Wild pear is a natural remedy for healing. It is used to make jam, compotes and many other delicious dishes. But you should always remember that its fruits have astringent properties. Especially not ripe ones. Therefore, people who suffer from chronic diseases of the stomach and intestines should refrain from eating fresh fruits. They must be cooked before use.

You can't eat wild meat on an empty stomach. Elderly people should always cook pears.

In general, wild pear is a tasty, nutritious product that also has medicinal properties.

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The invaluable benefits of pears and possible harm to the body

Pear is a favorite seasonal fruit for many people. Juicy and tasty pear fruits were inspired by the Indians, used for medicinal purposes by the inhabitants of Europe and glorified in the famous “Odyssey” by Homer himself. Why are these fruits one of the most favorite delicacies of many people, what are the benefits and harms of pear fruits for human health? This article will tell you about this.

Useful properties of pear

People often call the pear the queen of fruits. Its fruits are not only tasty, but also have numerous beneficial properties. If you compare the composition of pears, for example, with apples, then they contain less sugar and more sweetness. The benefits of pears for the body are simply enormous. It strengthens the immune system, lowers the amount of cholesterol in the blood, and helps burn excess fat (and therefore is useful for losing weight). The low amount of sugar in these fruits makes pears healthy for people with diabetes. They are recommended to be eaten by women during pregnancy, children, people with weakened immune systems, and those with intestinal and stomach diseases. The varieties that exist today (and there are more than 5 thousand species) allow each person to choose fruits to suit their taste. Each variety of fruit differs in its shape, size, color, and taste. Only the valuable components and beneficial properties of the pear remain unchanged.

Many doctors and adherents of a healthy lifestyle speak about the healing properties and invaluable benefits of pear fruits for the human body. But not everyone knows that not only the fruits themselves, but also the leaves and twigs of the pear tree can be beneficial. For example, the leaves can be dried and made into tea in winter. This drink activates the body’s defenses and prevents colds and pathogenic viruses from weakening the immune system. Tea made from pear leaves helps remove sand from the kidneys.

To achieve a therapeutic effect, this drink should be consumed regularly. Young leaves of the pear tree have pronounced anti-inflammatory and antifungal properties. A decoction of pear leaves is effective in treating various diseases (including rheumatism), and dried leaves of this fruit tree help cope with the problem of excessive sweating.

Pear contains “magical” substances called flavonoids. They are acids of plant origin and, in fact, are a powerful natural antioxidant, which, after entering the human body, acquires a whole set of useful qualities:

  • helps strengthen blood vessels;
  • relieves swelling;
  • strengthens the immune system, enhances the body's immune functions;
  • suppresses any inflammation;
  • normalizes hematopoietic processes.

The beneficial effects of flavonoids on physiological processes in the human body are truly impressive. But pears also contain other substances, microelements and vitamins, thanks to which many functions are improved and stabilized.

Vitamins and microelements, fetal calorie content

The composition of pear fruits is represented by the following components:

Pears break all records in terms of the amount of folic acid. They contain even more of this substance than black currants. Interestingly, in ripe pear fruits, about 97% is pulp, and the skin and seeds account for only 3%. These fruits are called natural antibiotics. Their tender pulp contains many organic acids, carbohydrates, tannins, enzymes, phytoncides, and some starch.

Pears are widely used in official and folk medicine. But in order for the fruit to truly benefit the body, it must be consumed correctly. Below are 5 simple rules that will help you get the maximum benefit from pear fruits.

  1. Don't eat pears on an empty stomach in the morning.
  2. Do not eat fruit immediately after meals (especially after meat and other “heavy” protein foods). The pear should be eaten some time after eating (no earlier than 30 minutes).
  3. Do not drink them with water, this will provoke fermentation processes in the intestines.
  4. Do not eat pears if you have aggravated diseases of the digestive system.
  5. Give preference to ripe, but not overripe fruits.

Pear is an excellent product for those who are on a weight loss diet. This fruit is known for its low calorie content. 100 g of aromatic fruit contains only 10.7 g of carbohydrates, 0.3 g of fat, 0.4 g of protein and 45-50 kilocalories, 85 g of water, 9.8 monosaccharides and disaccharides.

The fruits have one amazing property - they completely retain all the beneficial substances after heat treatment. That is why you can make various preparations for the winter from them (cook, dry, make preserves, jams, compotes from them).

Pear trees are divided into 2 categories - garden and forest (wild). Wild pears contain a special component, arbutin, which is often called a natural antioxidant.

Forest pears are used to prepare decoctions that help well at high temperatures. In folk medicine, “wild” is considered an excellent remedy for prostatitis. In order to prevent this pathology, men who have crossed the 50-year mark of life are recommended to drink compote from pears growing in the forest. To prepare it, dried fruits are taken from dried pears, prepared in advance during the harvest period. The same drink helps cope with colds, has an analgesic and diuretic effect, is considered an excellent antitussive and expectorant, and has a powerful healing effect for pulmonary tuberculosis and bronchitis. When considering the question of what the benefits and harms of pears are, special attention should be paid to the effect of the fruit on the body of men, women and children.

How does pear affect the male body?

Pear fruits demonstrate high effectiveness in the fight against premature baldness in men (alopecia). To prepare a healing composition from them, take pear pulp (3 tablespoons), mix with honey and burdock oil (1 tablespoon of each component), add 3 drops of essential juniper oil. The prepared composition is rubbed into the epithelium and hair follicles, left for 30 minutes, and then washed off with warm water.

Fragrant and ruddy fruits are often called “male” fruits, because their regular consumption increases potency in males. To achieve a therapeutic effect, a man needs to eat 2-3 ripe fruits a day. Athletes and people doing heavy physical work should include the same amount of fruit in their daily diet.

Benefits of pear for women

The fruits contain folic acid, which is incredibly beneficial for pregnant women. It prevents the development of pathologies of the nervous system in newborn babies, promotes normal cell renewal and division. Pears contain plant fibers that normalize intestinal function and help eliminate constipation (a problem that often occurs in women during the prenatal period).

This fruit contains copper and a large amount of vitamin C. Thanks to these components, pear fruits become an excellent preventative against cancer in females over 40 years of age. The trace elements and vitamins that pears are rich in protect the cells of the female body from damage by free radicals (they are the ones that lead to the development of malignant tumors). Pears also contain vitamin E, which is also called the vitamin of female beauty. It slows down skin aging, has a beneficial effect on the condition of women's nails and hair, strengthens them and activates growth.

This same useful component is directly involved in the formation of female hormonal levels, improves ovulation and, of course, promotes weight loss. Pear extract is included in cosmetic masks and creams. The ingredient has a good effect on the skin of the face, restores its healthy color, increases elasticity and firmness, and in the long term helps to cope with large wrinkles.

The juicy fruit helps women eliminate the unpleasant consequences of menopause, improves their mood, and gives a boost of energy. Eating pears along with rowan and cranberries helps with cystitis. This combination of components gives a powerful diuretic effect.

Pear pulp is an excellent tool for making masks.

  1. To restore your face to a fresh and healthy look, make a mask of pear pulp with the addition of cinnamon (1 pinch) and honey (1 tsp). Apply it to your skin 1 or 2 times a week.
  2. A mask made from pear pulp (2 tsp) mixed with 3-4 drops of hydrogen peroxide will help remove acne on the face.

Pear face masks provide an excellent lifting effect, relieve inflammation and swelling of the skin, and help cope with acne. If you grind boiled pears together with their seeds into a puree, they will also give a scrub effect and help remove dead skin cells. Pear masks should not be applied to sensitive skin that has abrasions and scratches.

The effect of pear fruits on the children's body

Pear is a favorite and healthy fruit not only for adults, but also for children. The aromatic and sweet fruit does not contain allergic components, so it can be introduced into the diet of babies up to one year old.

Pear juice is approved for consumption by children from 4 months, and healthy pear puree is included in the diet of infants from 6 months. An abundance of vitamins and microelements will definitely benefit a growing child's body. In addition, pears are much easier to digest compared to apples. If the baby’s body is prone to allergic manifestations, pear should be introduced into the diet carefully, even despite the hypoallergenic nature of the fruit. It may contain some allergic enzymes, so initially it is recommended to give the baby a minimum amount of pear juice or puree, gradually increasing the portions. First, use baked pears as complementary food. Heat treatment in the oven will destroy allergic enzymes if the fruit pulp contains them.

Dried pears can be used to prepare a decoction that will help with digestive disorders, colds and fever in a child. A pear drink will bring more benefits to a child’s body if it is alternated with drinking an oat-based decoction. Pear seeds are an excellent anthelmintic for children and help with children's diarrhea. Healing pear fruits increase the protective functions of a small organism against viral infections and strengthen the immune system.

The healing power of pears, what diseases will these fruits help you cope with?

Pear is one of those foods that can and should be included in the diet of people with diabetes. Its sweetness is provided by a large amount of plant sugar - fructose. To process this component, a diabetic's body will not need too much insulin. Freshly squeezed pear juice, diluted 1:1 with boiled cool water, helps lower high blood sugar levels to normal levels.

Pears are also useful for prostatitis. It is recommended that men with this problem consume fruits regularly, and it is advisable that the fruits be of different varieties. An improvement in the condition is noted within a few days after starting the pear diet. If prostatitis is chronic, during exacerbation of the disease, doctors advise men to drink compote made from dried pears. The drink has a diuretic effect on the body and increases blood circulation in the pelvic organs.

If a person suffers from urolithiasis, wild pears must be present in his daily menu. You need to eat 2 wild pears a day. You can also prepare a healing compote without sugar from them.

An infusion of pears steamed with boiling water in a thermos is an excellent remedy for the treatment and prevention of adenoma. The infusion is usually prepared overnight, and in the morning take a quarter glass four times a day.

If you suffer from stomach pain or heartburn in the morning, you need to eat 2 pears to eliminate the unpleasant symptoms. Drug treatment of cystitis can be supplemented by eating fruits baked in the oven.

Decoctions of dried pears are good for coughs and high fevers. Dry pear, from which a decoction is prepared, will help get rid of diarrhea as quickly as possible. To make a medicinal decoction, take 100 g of dried fruit from a garden pear, add 1 liter of water and boil over medium heat. The decoction is made for 30 minutes, then infused for about 2 hours. Throughout the day, you need to drink this composition three times, 0.5 cups each.

Areas of application of pear fruits

The healing properties of pears are used in a variety of areas of human life. Fruits retain their beneficial properties in any form and even after heat treatment, so they are widely used in medicine, dietetics, cooking and cosmetology.

Pear as a cosmetic product is included in masks, lotions, scrubs, and creams. Manufacturers of anti-aging cosmetics include this component in their products.

Pear extracts help restore skin elasticity, restore its elasticity and healthy color, make it incredibly smooth and velvety, and tighten pores well. Pear-based masks help get rid of inflammation and acne, and the crushed fruits act as a scrub, whiten the skin, tone and refresh it. Pear juice can be rubbed into the hair follicles of the head to eliminate the problem of dandruff.

Low calorie content and a large amount of plant fiber make the pear a popular and healthy product in dietetics. The fruit nourishes the body well, helps eliminate waste, toxins and cholesterol. Sweet fruits are recommended to be consumed during the diet, as they are rich in vitamins and minerals and help compensate for the lack of these components in the body.

Sweet fruits also find their use in the field of medicine. Pear fruits create a powerful counteraction to infectious, chronic and inflammatory diseases, help the body get rid of waste, heavy metals, toxins, and increase and strengthen the immune system. Such characteristics of the fruit allow it to be used for therapeutic purposes, for the treatment of diseases of the intestines, stomach, kidneys, liver, and pancreas. Pears will help get rid of colds and normalize diabetes. Regular consumption of this fruit will be beneficial for people constantly exposed to stress and depression, suffering from chronic fatigue. Those who subject their bodies to heavy physical activity or suffer from loss of appetite should add pears to their menu.

In cooking, fresh fruits are used to make juices, jams, compotes, marmalade, desserts, salads and snacks. The fruit is popular in many world cuisines and goes well with fish. Pears can be dried, boiled, canned, baked, or used raw.

10 interesting facts about pears

Pear fruits have some characteristics and features that you may not have realized.

  1. Helper in the fight against colon cancer. Pears in combination with ginger are an excellent preventative against cancer pathologies in the intestines.
  2. Hangover eliminater. If you drink just 1 glass of pear juice before the holiday with alcoholic libations, you will not be tormented by a hangover the next morning.
  3. Source of vitamins. One pear contains 10% of the daily value of vitamin C, and 14% of the daily value of vitamins K.
  4. Febrifuge. It is recommended to consume fresh fruits and products made from them (jam, juices) when you have a cold to bring down a high fever.
  5. Fights cholesterol and toxins. Pears contain pectins, which block harmful substances in the intestines and remove them during bowel movements.
  6. The best remedy for wound healing. To speed up the healing process, you need to drink a decoction made from dried pear fruits.
  7. A good remedy for relieving swelling and normalizing thyroid function. An important trace element of pear pulp is cobalt, which has a positive effect on the human nervous system and its activity. Cobalt regulates hematopoietic processes, helps eliminate edema, and normalizes the functioning of the liver and thyroid gland. 100 g of raw material contains the daily requirement of this substance.
  8. An excellent medicine against dermatitis and fungal skin diseases. In the fight against dermatological pathologies of the skin, not only the fruits, but also the leaves and branches of the pear tree help well. A healthy decoction or tea from pear branches, as well as an infusion of young leaves, will help eliminate skin problems.
  9. One of the best fruits to fight colds and coughs. Pear jam, as well as baked fruits, cope well with coughs and colds, and effectively eliminate asthma attacks.
  10. Pear is a healthy and suitable fruit for women. Regular consumption of its fruits normalizes the menstrual cycle, slows down the onset of menopause, and eliminates menstrual pain.

Healthy pear recipes

Food products made from pears amaze with their variety and unsurpassed taste. We offer our readers several good recipes with the addition of aromatic fruit.

Pears in their own juice

For the winter, you can make a preparation of pears in their own juice. To prepare the canned treat, prepare the following set of ingredients:

Select ripe and fairly hard pear fruits, wash them well, peel them and cut into large slices. Place the prepared fruit slices in sterilized jars up to the shoulders. Pour citric acid and sugar into each jar (the dosage of these ingredients per 1-liter jar is shown above). Next, place the jars in boiling water and sterilize them. Sterilization time depends on the volume of the jar:

At the end of sterilization, roll up jars of pears in their own juice with metal lids. Turn them upside down, wrap them well and leave them like that until they cool completely.

Preparing pear juice

Prepare vitamin and healthy juice according to the following recipe.

  1. Prepare the necessary ingredients: pears (2-3 kg) and sugar (1 kg) (you can replace sugar with honey in the amount of 300 g).
  2. Wash and dry the fruits.
  3. Cut into small cubes.
  4. Squeeze them through a juicer or boil the raw materials in a juicer.
  5. Strain the vitamin drink through gauze folded in several layers.
  6. If the juice is unsweetened, add a little sugar or honey to it to taste.
  7. Pour the prepared juice into jars and heat in a water bath for 15-20 minutes.
  8. Roll up the jars and place them in a cool, dry place for storage.

If it is not possible to pass the crushed fruits through a juicer, use a meat grinder.

Pie with pears

To make pear pie, prepare the following set of ingredients:

  • corn and wheat flour (1 tbsp each);
  • 1 cup cream 35% fat;
  • wheat flour for making dough (175 g);
  • 2 pears;
  • 2 eggs;
  • cold water;
  • 100 g margarine;
  • 100 g sugar.

Cut the margarine into cubes, mix it with egg yolk, flour (175 g), water and sugar (50 g). Roll out the finished dough into a thin layer and bake it in the oven for 20 minutes at 180 degrees. Peel the fruits, remove seeds and cores, then cut them into slices. Place the fruit on the baked crust, sprinkle with cornmeal, and top it all with a well-beaten mixture of sugar, eggs, cream and wheat flour.

Bake the pear pie for 25 minutes, setting the oven temperature at 200 degrees.

Pear dessert with cottage cheese

To prepare this dish, prepare the following ingredients:

  • 3-4 pears;
  • 3 tablespoons of sour cream;
  • 100 g cottage cheese;
  • 0.5 cups of pear juice;
  • 3 tablespoons of sugar.

Cut the fruit into 4 slices and place them on a plate. Thoroughly mix sour cream with cottage cheese and sugar to form a homogeneous mass. Spread the curd mixture onto each pear slice. The dish is ready.

Salad with pear and cheese

To prepare a salad with pear and cheese, you need the following set of products:

  • 100 g bacon;
  • 50 g cheese;
  • 1 pear;
  • 1 salad onion;
  • 1 tablespoon cream;
  • 1 bunch of lettuce leaves;
  • 1 tablespoon of vegetable oil.

Chop the lettuce leaves and place them on a wide dish. Place bacon, onion and pear slices fried on both sides on top. Prepare the sauce by mixing cream with finely chopped cheese and heating the mixture over a fire until the pieces of cheese are completely melted. Pour this mixture over the salad, adding pepper and salt to taste.

Winter preparations are made from fruits, young twigs and shoots, and leaves. Each type of raw material is harvested during a certain period of the growing season of pear trees, as they ripen.

  1. Young shoots are collected from April to May, when the time of budding comes and the leaves bloom.
  2. In May - June, leaves and flowers are collected.
  3. June - August is the time to collect fruits of summer varieties.
  4. The autumn varieties are harvested in September.
  5. At the beginning of October, winter pear varieties are removed from the branches. They can be stored fresh for up to eight months.

Summer and autumn varieties are ideal for creating dried fruits and preserving. You can use them to cook compotes, make jam, make juices, jams, and jelly. The most useful are dried pears, which are collected at the moment when the ripening period is just beginning. Before drying, fruits are washed, but not peeled. It is recommended to cut large fruits into slices or halves.

Before drying pears, they should be treated with heat (immerse in boiling water for a few minutes). You can add lemon juice, sugar and cinnamon to the water. Drying is carried out in the shade, under the sun, for 2-3 days. Then the fruits are placed in a room with good ventilation and dried there. Before drying, the fruits are strung on a strong thread. You can dry sun-dried fruits in the oven at a temperature of 55-60 C. In the future, it is recommended to steam the dried pears before consuming them in winter. This treatment will make them tastier and softer.

This is interesting! The beneficial properties and taste qualities of winter pear varieties are practically in no way inferior to the similar characteristics of summer and autumn varieties. During storage, the stony fibers inside the fruit ripen, the pulp becomes sweeter, the taste of the fruit improves, and tannin components disappear from the pulp.

Long-term storage is better tolerated by dried and undamaged fruits. It is recommended to store fruits in wooden boxes with slots. The fruits are placed in them in such a way that the stalk is at the top, and the pears themselves do not touch each other.

To fulfill the last requirement, the fruits are separated using parchment paper or sawdust. Special requirements apply to the premises in which dried pears are stored. It should not be too hot, the room should be dry and well ventilated.

Harm and contraindications

Eating fresh pears has some contraindications. In some cases, this fruit can be harmful to the human body. Pears should not be eaten in the following cases:

  • ulcer or gastritis (with such diseases you should not eat fresh pears; it is better to give preference to boiled or baked fruits);
  • in old age (fresh fruits are too “heavy” for the digestive system of older people);
  • for pathologies of the central nervous system (patients with such a problem should not eat sour and tart varieties of pears);
  • in case of individual intolerance to the components of the aromatic fruit;
  • exacerbation of diseases of the stomach, intestines and central nervous system.

Remember that excessive consumption of fresh pears can be harmful to the body.

It is enough to eat 2-3 pears a day. These fruits have a pronounced diuretic effect, so eating them on an empty stomach, along with water or fatty meat, often provokes the development of water-salt imbalance. Harm to the human body can be caused by both unripe and overripe fruits. Overripe ones are filled with high concentrations of lactic acid, to which acetaldehydes are mixed. Components in this combination, after entering the human body, lead to digestive disorders. Unripe fruits contain a lot of wood cellulose, which leads to heaviness in the stomach. Unripe pear fruits must undergo heat treatment before consumption.

Fermented tea made from cherry, apple, pear, strawberry, chokeberry, maple, hazelnut. In general, from everything that grows in your garden. Making this tea is quite simple, and its taste is not inferior to regular black tea. It's worth a try and maybe this will become your favorite drink, natural and homemade...

Many people in the summer like to make tea from freshly picked currant, nika, and cherry leaves... And they stock up on them for the winter... But tea from dried leaves is not as tasty and aromatic as from fresh ones. Fermentation of the leaves allows not only to preserve the taste, aroma and color of tea, but also to make it richer than from fresh leaves.


Fermentation of leaves involves converting insoluble substances from leaf tissue into soluble and easily digestible substances. In order for the fermentation process to begin, you must first destroy the leaf structure before releasing the juice (by rolling the leaves between your palms, twisting them in a meat grinder, or freezing them). As a result, the leaves oxidize and a fermentation process begins, similar to the fermentation of dough for our bread. Bacteria, found in abundance on the surface of the leaf and in the air, actively contribute to the fermentation process. After a certain time, the color and smell of the fermented mass changes. Having “caught” the strongest smell, we send the tea to dry.

I ferment leaves of cherry, apple, pear, garden strawberry, raspberry, black currant, chokeberry, maple, hazelnut, pine shoots, mint and lemon balm. These teas are very tasty, aromatic and beautiful*. And also useful.

I divided all the plants into groups, each of which contains plants that behave approximately the same in the process of making tea.

1. I combined the leaves of cherry, apple, pear, strawberry, chokeberry, maple, and hazelnut into one group because they are well processed in a meat grinder when preparing the leaves for fermentation.


The principle of collecting leaves for these plants (except strawberries) is as follows. With one hand we hold the tree branch at the base, and with the other we pull the leaves towards us. As a result, we end up with a bunch of leaves in our hand. We try not to expose the tree.

I make tea from strawberry leaves after harvesting, when I cultivate the beds. I remove the cuttings from all cut leaves, as they are very rough. And I leave cuttings on the leaves of other plants - they don’t really interfere.

You can collect leaves for tea throughout the season. In spring they are very tender, easier to curl and ferment. The tea turns out delicate, with a subtle aroma. In autumn, the leaves are coarser, harder to curl and take longer to ferment. You can make the rolling process easier by pre-freezing the leaves. Tea made from autumn leaves is brighter in all respects - color, taste and aroma. But it is more difficult to collect high-quality leaves in the fall - they can be damaged by garden pests and diseases.

I wither the collected leaves before fermentation. To do this, I scatter them in the shade on cotton or linen fabric in a layer of 3–5 cm. I continue withering for 4–8 hours until the “crunch” of the main vein disappears in most of the leaves. The duration of withering depends on the weather. If it is dry and warm, then this process occurs faster, and vice versa, in damp weather it takes longer. To ensure even wilting, I periodically stir the leaves.

For further fermentation, I grind the leaves of all these plants in a meat grinder, as they granulate well. As a result, I get granulated tea.

I crush the resulting mass a little.


I cover the container with granules with a damp cotton or linen napkin so that the granules do not dry out and set it for fermentation at a temperature of 25 - 27 * C. I periodically check to see if the fabric is dry. If it's dry, I wet it again.

If the room is dry, then I cover the container not only with a cloth, but also with a lid, creating a small gap to allow air to access the granules.

I ferment the leaves for an average of 6-8 hours, depending on the temperature (maybe more or less). The smell of the mass does not change dramatically during fermentation (like fireweed), it simply intensifies and acquires interesting notes - each plant has its own. It is important to “catch” the strongest smell (with experience this will be easy). This moment will be a signal for the end of fermentation. With further fermentation, the aroma will weaken and the tea may end up with a less strong aroma.


I dry these teas in the oven at a temperature of 100 * C for 1 - 1.5 hours, and then at 50 - 60 * until ready. Stir occasionally with a wooden spatula. It is important not to miss the moment of drying, otherwise the finished tea will lose its aroma.

And now a little more about tea from each plant.

Tea made from cherry leaves has a very strong aroma and a slightly tart, very pleasant taste. During fermentation, the leaf acquires a “drunk cherry” smell. I really love this tea. And my son says that he is a “fan” of him. But I rarely brew this tea alone (although it turns out very tasty). More often I mix it with other teas - it complements the taste of the main tea very well and gives it a deeper color and aroma.


A couple of times I prepared this tea using the freezing method. Having collected the cherry leaves, I put them in the freezer overnight without pre-withering. In the morning I took out the leaves, defrosted them and warmed them at room temperature. Then she placed it in an enamel pan 10 cm thick, pressed it down with pressure, and covered it with a damp cloth. Fermented for 5 hours at a temperature of 27*C. I dried it with constant stirring in the oven for 1 hour at 80*C, and then dried it until ready at 50*C. It turned out to be a wonderful tea with a whole leaf, very dark. And with a very rich taste. This occurs due to the uniform destruction of the leaf and, as a result, better fermentation. One drawback of this tea is that when prepared, it turns out to be very voluminous and takes up a lot of space. In general, a very simple way to prepare wonderful and beautiful tea. This way you can make tea from any leaves.

I consider chokeberry tea to be the most delicious (I don’t compare fireweed tea to anything else). This tea is simply magical! The color is very rich and dark. The taste is tart, bright, with a slight sourness. The aroma is incomparable, very similar to cherry, but more concentrated. I drink this tea as if it were a delicacy. And more often I add it to tea mixes. I’m being greedy to myself - I just don’t cook it very much, because in our village there is only one chokeberry bush, and that one is from the neighbor. If you don’t tear it all off, it will be lost. But when the leaves begin to fall in the fall, I don’t stand on ceremony - I tear everything off. The leaves are already red-yellow and rough. The meat grinder groans when I twist the leaves, but the tea still turns out delicious. I’ll quote my friend from St. Petersburg, to whom I present various teas. When I gave him the opportunity to have chokeberry tea, he said: “Listen, I thought there was no tastier tea than cherry tea. It turns out that there is such a tea - it’s chokeberry tea.”

Pear leaf tea is also one of my favorites. It is very soft and unobtrusive - both in taste and aroma. But somehow deep, thick! Drinking this tea is very pleasant - it leaves a sweetish aftertaste. Its usefulness for the pancreas really warms the soul. The color of tea made from pear leaves will save any light tea, because the pear gives such a dark color that it is interesting to look at. If you make a tea mixture, then pear tea does not interrupt the taste and aroma of the main tea. I take the leaves for this tea from a wild pear tree, but you can also use an ordinary garden one - it also works well.

Once I prepared pear tea, just like cherry tea, by freezing the leaves before fermentation. The result is wonderful!

Tea made from apple tree leaves is unusual! The granules are light brown. And the tea has a very beautiful color and a soft, sweetish taste and aroma. I also love this tea.

Tea made from strawberry leaves has a very rich color, sweetish taste and aroma. If you wait until autumn and the leaves turn red, the taste and aroma of the tea intensify. I love mixing this tea with pear and apple tree tea. It turns out delicious! I once tried to make tea from wild strawberry leaves. It is recommended to collect them in the fall, when they turn red. But by autumn all our strawberries were covered with half a meter of grass, so by the time I collected half a bag of leaves, winter had almost arrived. The tea, of course, turned out great. But I was no longer worthy of such feats.

I made teas from hazelnut (hazel) and maple leaves because I read laudatory reviews about them. I personally didn't like them. Tea made from walnut is bitter, but tea from maple turned out just bad! True, you need to make tea from narrow-leaved maple, but we don’t grow that kind. If you decide to make teas from these plants, the leaves should be collected in early spring, when they are still tender. I plan to add walnut tea to tea mixes for bitterness. I think he will do very well there.