Quince: benefits and harm to child health

Useful and medicinal properties of quince fruits

Quince is famous for its rich vitamin composition, thanks to which consumption of the fruit has a positive effect on the health of people of all ages.
The benefits of quince fruits for the human body are:

• reducing the likelihood of developing cancer cells;
• activation of metabolic processes;
• normalization of the cardiovascular system.

In addition, eating the fruit can help get rid of indigestion. And quince juice can be used as a lotion, which reduces pain caused by hemorrhoids.

For women

Multivitamin fruit is useful for women to eat during pregnancy, since moderate consumption (no more than 3 pieces per week) will have a beneficial effect on well-being, namely:

• swelling will decrease;
• the functioning of the nervous system is normalized, mood improves, nervousness decreases and sudden mood swings disappear;
• the body will be cleansed of toxins and salts;
• the level of hemoglobin in the blood will increase;
• The body’s defense against acute respiratory viral infections and acute respiratory infections will increase.

In addition, consumption of quince by pregnant women reduces the likelihood of developing pathologies in the fetus.

For men

The consumption of quince affects the male body as follows:

• inflammatory processes in the genitourinary system are reduced;
• relieves nervous fatigue;
• Lactic acid production decreases after exercise;
• endurance increases;
• potency increases;
• The production of male hormones is normalized.

However, excessive consumption of fruit reduces the body's ability to absorb beneficial minerals. The consumption rate for fruits is 3-4 medium-sized pieces (up to 250 g) per week.

For children

Quince can be introduced into a child's diet no earlier than the baby turns 10 months old. The pulp should be baked or boiled. After your child turns one year old, you can give him a piece of raw fruit. Eating ripe fruits by children helps strengthen the immune system.

For the elderly

Eating fruits for older people will help:

• improve the functioning of the digestive system;
• reduce bad cholesterol levels;
• normalize the functioning of the heart muscle;
• improve digestion;
• speed up metabolism;
• reduce the risk of developing anemia.

The fruit contains many substances necessary for the body. The fruits contain many antioxidants that help overcome stress, prevent the aging process, and have an antitumor effect. Thanks to the pectin and dietary fiber they contain, they perfectly cleanse the body of heavy metals and harmful substances, remove excess cholesterol and toxins, and help normalize digestion. Beneficial features:

• bactericidal;
• antiviral;
• restorative;
• sedative;
• anti-inflammatory;
• hemostatic;
• antitumor;
• astringent;
• antitussive;
• adsorbent;
• laxative;
• expectorant;
• diuretic.

Medicinal properties

The plant belongs to the category of medicinal. Knowing the beneficial properties of quince and contraindications, it can be used to treat many diseases. What beneficial substances do quince fruits contain? Both the pulp and the seeds are valuable. The latter contain a lot of iron, mucous and tannins, and glycerin. A decoction is made from the seeds.

The fruit reduces the manifestations of periodontal disease. Lotions and compresses from the juice of the plant help relieve pain from hemorrhoids. It is recommended to eat fresh fruits for anemia and cardiovascular diseases. They have a choleretic effect. The plant is rich in zinc, phosphorus, copper, pectin, calcium, vitamins B, PP, C, A, E. It has antiviral and antioxidant effects.

The juice of the plant also has medicinal properties. It has a diuretic and general strengthening effect. In the old days they were used to treat infertility in women. Helps stop diarrhea, bleeding, vomiting. Due to the presence of fructose, ascorbic acid, gum, amygdalin glycoside fatty oil and starch, the fruit is considered a very valuable food product. There are many ways to consume and use it for medicinal purposes.

Along with a large amount of potassium necessary for the heart and blood vessels, quince contains minerals and trace elements: sodium, zinc, iron, copper, manganese and fluorine, which are responsible, among other things, for intracellular metabolism and oxygen transport in the body.

The amount of vitamins A, C and folic acid (B9), which is important for pregnant women, is also impressive. 100 g of fruit contains only 38 calories, which is much less than apples. As a moderately alkaline-forming product, quince is well suited for an alkaline diet.

What are the benefits of quince?

Already in ancient times, yellow fruits were used as medicine. The Greek physician Hippocrates, for example, advised eating them for problems with the gastrointestinal tract and high fever. The benefits and harms of quince fruits have been well studied. The substances that are present in them are attributed various beneficial properties:

• Ballast, tannins and mucous substances have a positive effect on digestion.
• For cracked or inflamed skin and burns, plant mucilages reduce irritation and relieve inflammation, which is why they are used to make cosmetics.
• The polysaccharide pectin lowers cholesterol levels, binds harmful substances, thus helping the body get rid of poisons.
• Quercetin and pectin have an antioxidant effect and destroy free radicals that harm the body's cells.
• Tannic acids and vitamin A relieve symptoms of gout and arteriosclerosis.
• Mucous substances relieve inflammation, dissolve mucus in colds, sore throat and bronchitis.
• Sitz baths with leaf tea are recommended for hemorrhoids, uterine and rectal prolapse.
• Pectin lowers cholesterol, prevents the development of diabetes, and even removes radioactive cesium-137 from the body.
• Quercetin slows down the proliferation of the bacterium Helicobacter pylori, inhibits the development of gout, and prevents the occurrence of cardiovascular diseases and cancer.

The ancient Greeks, who considered quince a symbol of happiness, love and fertility, made marmalade from it and honey (Greek: Melimelon). It was believed that the sweet product helped restore strength to the sick. Travelers took melimelon with them on the road.

Help with cough

The seeds also contain many mucous substances. If you soak them in a small amount of water and boil, the so-called quince mucus is formed. They drink it to reduce the urge to cough and soothe a sore throat.

The dried seeds can be sucked like cough drops. However, you should not bite into them, as they taste bitter and contain poisonous hydrocyanic acid. Just in case, it is better to discuss the possibility of such treatment with your doctor.

Help with inflammation

Quince mucus not only soothes an irritated throat, but also has a general anti-inflammatory effect and accelerates the healing of wounds. It is used in the form of compresses for burns, inflammatory skin diseases, wounds on the nipples of the breasts and hemorrhoids. A mask will help stressed skin.

Ingestion of mucus is recommended for inflammation of the intestines and gastric mucosa. For constipation, it has a laxative effect. Quince tea brewed from seeds is effective against bad breath.

Contraindications It is recommended to consume yellow fruits with caution if you are allergic to Rosaceae. Plant mucus interacts with medications, reducing their absorption. For this reason, you should enjoy quince at least an hour after taking medications.

Harm and contraindications

The list of contraindications for including quince in the diet of a nursing mother includes:

• high blood clotting, tendency to form blood clots;
• tendency to constipation.

The fruits contain a high concentration of tannins. This makes the fruit medicinal for diarrhea and harmful for constipation, which is not uncommon in women after childbirth. Tannins penetrate into breast milk and can cause constipation, bloating, and pain in the abdominal cavity in the baby.

It should also be noted that quince seeds contain the substance amygdalin. A nursing mother should never eat them. When in contact with the acidic environment of the stomach, amygdalin forms toxic compounds. Harmful substances can pass into breast milk and then into the baby’s gastrointestinal tract. Toxic compounds will cause serious harm to the baby, negatively affecting internal organs and systems.

Many breastfeeding experts classify quince as a product contraindicated for nursing mothers.

a brief description of

This plant has been known to mankind for more than 4000 years. Initially, quince appeared in the Caucasus, and then slowly spread throughout Asia, Europe, and America.

Where and how does it grow?

The fruit tree prefers to grow in fertile and loose soil. In the wild, it can be found on the edge of forests or plains, along the banks of reservoirs and on mountain slopes, as well as in clearings and clearings. It can grow in both wet and dry soil, and is often associated with rose hips and oak.

Quince can grow as a miniature tree or large shrub. It has a thick, spreading crown and stretches up to 7 m.

How does it bloom?

Quince blooms from May to June, the flowering time is approximately 21 days. The flowers are pale pink or milky, with yellowish stamens, large in size, growing up to 5.5 cm in diameter, growing singly. The pedicels are small in size, slightly drooping down.

The fruit tree harvest season begins in the fall. Early quince varieties ripen in September, later ones in November. If the weather is warm and early frosts are not predicted, then the fruits should be left on the trees until the end of the last month of autumn.

How to choose?

Ripe quince is not suitable for long-term storage, therefore, having purchased fully ripe fruits, you need to process them immediately. Ripe fruits should be slightly soft to the touch, and their skin should be a rich yellow color. Not fully ripened fruits are distinguished by their hardness and light lemon color of the skin.

It is not recommended to purchase fruits that have mechanical damage, as they will not last long and the taste may be spoiled. In addition, you should discard quinces that have an uneven peel color or spots of different diameters that have formed on the surface. A quality fruit should have a characteristic pleasant aroma.

When buying fruits, you need to pay attention to their appearance. The fruits should not have spots or other damage. The color of the skin is bright yellow. The fruit should be evenly colored, this is a sign that it is fully ripe. It is better to take large fruits, because small ones are stored for much less time. A good quince fruit should be firm to the touch and emit a pleasant, strong aroma.

Precautionary measures

Due to the high tannin content, quince fruits have an astringent effect. This is one of the reasons why it is better to give it to children boiled or baked. Other features:

• even after heat treatment, quince skin can cause constipation - this is due to the strengthening effect, it is easy to avoid - you can add a small piece to tea;
• the skin of the fruit is covered with barely noticeable lint, which can cause irritation of the larynx and dry cough;
• Although quince is not classified as an allergenic product, the possibility of individual intolerance still remains - be especially careful when introducing it into your diet.

Problems with quince consumption in children are extremely rare. Prepare it with love, and then this fruit will definitely bring only benefits to your child.

Types and varieties

Among the many varieties of quince, there are five main types:

1. Apple-shaped. It is distinguished by a spherical shape, more like an apple, juicy pulp and a sweetish taste with a slight sourness.
2. Marble is a decorative type of fruit tree, which is distinguished by the presence of milky or sand-colored spots on the surface of the leaves.
3. Pear-shaped. Refers to a garden variety of fruit tree. The fruit has an elongated shape with a massive base, similar to a pear.
4. Pyramidal. Refers to a decorative variety of fruit tree. The shape of the crown is similar to an expanded pyramid.
5. Portuguese. Another garden variety of tree. It has sweetish pear-shaped fruits with a slightly rough skin.

There are more than 400 officially known varieties, of which approximately 40 are grown in Russia. The most popular among them are:

1. Aurora. The fruits are used to make juices, sweet jams or sour compotes. They ripen in about 3 months, the harvest period is at the end of September.
2. Zubutlinskaya. A productive variety with large fruits (up to 0.8 kg). The shape of the fruit is round. The taste is poorly expressed, so the fruits are used to make juices or homemade jam.
3. Flirty. The fruits are medium-sized (up to 270 g), ripen around mid-autumn. They are distinguished by a pleasant aroma and sweet and sour taste with an almost imperceptible astringency. The pulp is juicy, yellowish.
4. Kubanskaya. The fruits are round in shape, medium in size (up to 250 g), sweet with noticeable sourness. The structure of the fruit is hard, with compacted particles. Mainly grown for processing for making juices.
5. Nutmeg. It has a delicate aroma and a sweetish-sour taste; the fruit pulp is hard. Medium-sized fruits (up to 225 g). The shape is round, but sometimes slightly elongated.
6. Solar. It is distinguished by large fruits, which are mainly grown for technical processing. The taste is rich, sour, the flesh is not very juicy, and the structure is firm. The smell is rich.
7. Amber Krasnodar. It has juicy fruits, sweetish in taste, with subtle notes of sourness. The pulp is juicy and soft. The aroma is rich and pleasant. The shape is round and slightly elongated.

https://www.youtube.com/watch?v=1lSsbuJbXpo

In addition, varieties such as “teplovskaya”, “early ripening”, “rumo”, “podarochnaya”, “collective”, etc. are often grown in our latitudes.

Quince: recipes

Quince jam

• Wash 2 limes thoroughly and wipe dry. Cut 1 in half and squeeze the juice into a large bowl. Place the second lime cut into slices there. Scrape out the contents of one vanilla pod and divide the pod itself into 4 parts. Mix with 350 ml water, 250 g sugar, 75 ml apple juice, 250 g honey. Bring the mixture to a boil.
• Wash 1 kg of quince, remove hard skin, divide into 4 parts, cut out the core from each. Cut the fruit into slices and mix with the limes. Pour into syrup, cook for about 10 minutes, remove from heat.
• Remove the fruit slices with a slotted spoon, and boil the rest for another 5 minutes. Place in 4 sterilized glass jars (volume approx. 300 ml), adding a piece of vanilla stick and lime to each. Pour in hot syrup and seal.

Quince compote

• Take 3 kg of quince, remove the fluff from it, and wash it well. Peel, core, and cut each fruit into 8 pieces. Before putting into jars, place in water acidified with lemon juice to prevent the pulp from darkening.
• Boil 1.5 liters of water with the seeds of one vanilla pod, the juice of one lemon and 400 g of sugar in a saucepan. The sugar should completely dissolve.
• Place the sliced ​​fruits in layers in sterilized jars with screw-on lids and pour in sweet syrup (it’s more convenient through a marmalade funnel). Add crushed vanilla stick. Close the lids tightly, first checking that the necks of the jars are clean and dry.
• Place the closed jars in a large saucepan so that they do not touch. There should be a clean kitchen towel on the bottom.
• Fill the jars completely with cold water and bring to a boil. Boil for 30-40 minutes, then leave them in the pan until they cool completely and only then remove them.

• 4 fruits are washed well and divided in half. Using a knife, remove the core with seeds. Sprinkle with lemon juice to prevent the flesh from darkening.
• Pour 250 g of sugar into a wide saucepan, add 4 cloves, 2 cinnamon sticks, 2 teaspoons of cinnamon powder. All this is poured with 250 ml of water, 150 ml of cognac and 50 ml of red wine. Then the halves of the fruit are placed next to each other. The water should reach half their height.
• Boil the fruit for about 30 minutes, piercing it with a fork from time to time and pouring a spoonful of water over it.
• Place the halves into a deep baking tray, fill with walnuts and raisins (approx. 50 g), sprinkle with cinnamon and add a little wine or cognac to taste. Then pour the syrup from the pan into the pan. Bake in the oven at 180 C for about 30 minutes, again basting with water from time to time. When the syrup thickens, the dish is ready.
• Place the fruit on a plate, pour over the syrup and serve warm. You don’t have to pre-cook them, but just put them in the oven right away. However, in this case it will take much longer to prepare.

The fruits can be used to make many delicious dishes, especially desserts. It is used to prepare jellies and marmalades, candies and marshmallows, compotes and juices. The fruits contain an essential oil that gives them a specific taste. Thanks to it, quince pulp makes excellent side dishes for meat: fruit pilaf, puree. In Caucasian and Central Asian cuisines, canned quince is added to many national dishes. The fruits can also be dried and dried. Below are recipes for several of the most popular dishes.

With honey

• Time: 50 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 385 kcal (100 g).
• Purpose: dessert.
• Cuisine: Asian.
• Difficulty: easy.

If you like to make desserts that have health benefits, then you're going to love the following. Quince pulp is baked with walnuts and honey. The dish turns out surprisingly tasty and satisfying. This delicacy will appeal to both adults and children. Cooking takes little time, the process itself is extremely simple.

Ingredients:

• quince – 6 pcs.;
• butter – 60 g;
• walnuts – 140 g;
• honey – 180 g.

Description of preparation:

1. Mix honey with chopped nuts. They can be crushed using a mortar.
2. Wash the fruits thoroughly and dry. Cut into halves. Cut out the seed chambers and some of the pulp, preparing a hole for the filling. Some people blanch and peel the fruit, but this is not necessary.
3. Place an equal piece of butter in each half. Distribute the filling evenly.
4. Pour a glass of water into a baking tray. Arrange the quince halves.
5. Place the baking sheet in the oven preheated to 180 degrees. Bake for 35-40 minutes. The dessert will be covered with a golden crust, and the inside will become tender and soft. Serve the dish garnishing each half with a mint leaf.

Candied fruit

• Time: 65 minutes and 5 days of waiting.
• Number of servings: 12 persons.
• Calorie content of the dish: 673 kcal (100 g).
• Purpose: dessert.
• Cuisine: oriental.
• Difficulty: medium.

This dessert is very tasty and healthy, reminiscent of marmalade or Turkish delight. Candied fruits are very aromatic and fragrant. When you eat them, you immediately remember the summer warmth and sun, and the blues disappear. This is because quince fruits are an excellent and completely natural remedy for depression. Candied fruits take a long time to prepare, but there is nothing difficult in the process. The benefits of quince in this form do not decrease at all.

Ingredients:

• quince – 2 kg;
• powdered sugar – 10-12 tbsp. l.;
• sugar – 2 kg;
• citric acid – 2 g;
• water – 1 l.

Cooking method:

1. Wash the fruits, dry them, cut into quarters. Remove the cores. Peel the peel, but do not throw it away. This is useful for giving the sugar syrup the correct consistency.
2. Pour a liter of water into an enamel pan with thick walls (not aluminum). Stainless steel cookware will also work.
3. Place the peel in water. Bring to a boil and simmer covered over low heat for 20 minutes. The liquid should not evaporate.
4. Remove the peel with a slotted spoon. You won't need it anymore, so you can throw it away.
5. Place fruit quarters into the broth. Stir them.
6. Boil the pieces for a quarter of an hour.
7. Remove with a slotted spoon and place in a colander to cool.
8. Add half the sugar to the broth. Cook until all the grains are dissolved.
9. Cut the cooled fruit slices into pieces or identical cubes approximately 1.5 x 1.5 cm.
10. Place the slices in the syrup and bring to a boil.
11. Stir gently. Cook over low heat for 5 minutes. Turn off the stove. Leave the fruit in the syrup for several hours, or better yet, overnight.
12. In the morning, pour the second part of the sugar into the pan. Place on low heat. Bring to a boil, simmer for 5 minutes, turn off. Leave again for several hours. Repeat the boiling procedure 4 times.
13. In the last session, add citric acid.
14. Use a slotted spoon to scoop out the quince cubes. Leave on a plate for several hours to allow the syrup to drain. Transfer the pieces to a new dish several times. All the syrup that you have left after cooking can be rolled into sterilized jars. You will get wonderful sweet jam.
15. When the candied fruits are almost no longer wet, but still sticky, roll them in powdered sugar. Place on parchment paper in one layer. Dry and try. The longer they dry, the tastier they will be.

Quince jam

• Time: 3 hours.
• Number of servings: 12 persons.
• Calorie content of the dish: 750 kcal (100 g).
• Purpose: dessert.
• Cuisine: Asian.
• Difficulty: medium.

Quince jam turns out to be very beautiful in color, amber. The syrup comes out thick, and the pulp is very tender, juicy and sweet. The fruits are subjected to long-term heat treatment. For jam, it is advisable to choose soft and ripe fruits. The delicacy can be eaten on its own and used to decorate desserts. Jam is ideal as a filling for pies. It is very easy to cook.

Ingredients:

• quince – 2 kg;
• vanillin - on the tip of a knife;
• granulated sugar – 1.8 kg;
• lemons – 2 pcs.;
• water – 6 glasses.

1. Wash, dry and peel the false apples. You can use a brush to remove all dirt completely. Remove the seeds and cut into slices.
2. Mix water and sugar and place on the stove. Bring to a boil over low heat, stirring constantly. Wait until all the sugar has dissolved.
3. Place the pulp into the syrup. Bring to a boil again. Remove the pan from the stove. Leave for several hours to release the juice from the fruit pulp.
4. Place the pan on low heat again. Cook until the pieces are completely softened.
5. 5-10 minutes before turning off, add vanillin and juice squeezed from two lemons to the dish.
6. Place the jam in sterilized jars and seal.

• Time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 218 kcal (100 g).
• Purpose: drink.
• Kitchen: homemade.
• Difficulty: medium.

Quince compote is a very aromatic drink and an excellent source of vitamins. It strengthens the immune system and is beneficial in the treatment of colds. It is easy to cook compote; you should select the ripest fruits without damage for it. Its rich taste will definitely appeal not only to adults, but also to children. The recipe can be modified by adding other dried fruits to the drink.

Ingredients:

• peeled and chopped fruit pulp - 2 kg;
• sugar – 0.7-0.8 kg;
• water – 4 liters.

1. Wash and dry the fruit. Carefully peel and cut the fruits into neat slices to obtain 2 kg of pulp. Do not remove the peel.
2. Boil four liters of water in a saucepan. Add sugar, stir until all the grains dissolve.
3. Place quince slices in syrup. Simmer over low heat for about 10 minutes.
4. While the pulp and syrup are boiling, sterilize the containers and lids.
5. Divide the pulp into jars. Fill to the top with syrup.
6. Seal the jars with sterilized lids. Turn it upside down.
7. Cover with a blanket and leave until completely cool. Store the compote in a cool place.

Quince history

In ancient Greek manuscripts, an unusual round-shaped fruit with a tart but piquant taste was first mentioned in the 1st century BC. Some scientists believe that the apple with the inscription: “The most beautiful”, which caused the contention of the goddesses and the Trojan War, was precisely the quince.

In Ancient Greece and Rome, quince was used in marriage rituals to keep the family fertile and happy. These fruits were also eaten to freshen breath before the wedding night. In addition, the ancient Greeks had a curious belief that if during pregnancy a woman regularly eats ripe quince fruits, the child will be born strong, healthy and hardworking.

The fruit is mentioned in Romeo and Juliet, where quince was used to stuff pies for a wedding ceremony.

Quince propagation

How to propagate quince.

Quince is propagated by seeds, cuttings, layering, root suckers and grafting. Moreover, unlike other crops, the simplest method of propagation is by seed.

Propagation of quince by seeds.

From ripe quince fruits, collected no more than a month ago, remove the brown seeds, rinse them in warm water, place them indoors on a dry cloth or paper and dry. These seeds are suitable for sowing for six months. You can sow them before winter, or you can do it next spring, but then during the winter they must undergo stratification - store them until spring, mixed with sand in a ratio of 1:3, in the vegetable drawer of the refrigerator, after soaking them for 5- 6 hours in water.

If you decide not to delay sowing until spring, in October, sow the seeds in open ground to a depth of 2-3 cm, and mulch the crop with peat or humus on top. The distance between the rows should be 20-25 cm, and the density of sowing seeds per 1 linear meter of land should be no more than 100 seeds. In the spring, wait for the seedlings to emerge and thin them out twice: the first time, leaving 10 cm between seedlings, and the second time – 15-20 cm.

If you put the seeds in the refrigerator in February, then in April you can sow them directly into open ground using the method we have already described. But if you placed the seeds for stratification in December, then at the end of February or beginning of March you need to sow them 2-3 pieces in peat pots to a depth of 2-4 cm and grow them like any seedlings. With the onset of warm weather, the seedlings are gradually hardened and then planted together with the pots in pre-dug to the depth of a shovel and moistened soil at a distance of 10-15 cm from each other. After planting, the area is watered and then mulched. In the development phase of two true leaves, the seedlings are thinned out; after three weeks, thinning is repeated.

In the fall, seedlings that have reached a height of 40 cm are transplanted to a permanent place.

Reproduction of quince by root suckers.

Root shoots are root shoots that you are constantly being told to fight. It is worth knowing that quince grown from root suckers usually produces small fruits and has a less developed root system. To grow good seedlings from offspring, take into account our advice: if you have formed basal shoots at least 5 mm thick and 15-20 cm high, hill them higher so that the soil fits tightly to the shoot. After three weeks, repeat the hilling. In the fall, separate the shoots from the mother bush and plant them. For the winter, mulch the soil around them with wood chips or humus.

Reproduction of quince by layering.

Quince is also propagated by arcuate or horizontal layering. The difference between these types of layering is that when propagated horizontally, the entire shoot, except for the tip, is buried in a furrow 10 cm deep, and it is fixed in this position in the furrow every 15 cm, and the arcuate layer is immersed in the furrow only with the middle part. You can grow vertical shoots from lateral buds, and when they reach a height of 15-20 cm, they are hilled up to half their height, watered all summer, protected from weeds, and after leaf fall they are separated from the mother plant and planted in a permanent place.

Quince propagation by cuttings.

In June, in the morning, before the heat sets in, green cuttings are cut so that each has 1-2 internodes with a heel up to 1 cm long. The lower cut of the segments is treated with Kornevin, after which the cuttings are planted at an angle in a mixture of sand and peat in ratio 3:1 at a distance of 5-7 cm from each other. It may take 30 to 40 days for cuttings to root at a temperature of 20-25 ºC. As soon as rooting occurs, the cuttings can be planted in a permanent place.

You can also use lignified cuttings 25 cm long for propagation, in which the lower cut passes immediately under the bud, but they need to be rooted in the same sand-peat mixture in a greenhouse.

Quince propagation by grafting.

As a rootstock for grafting cultivated quince cuttings, seedlings or hawthorn rootstocks grown from quince seeds are used. Provencal and Angers quince are considered the best varieties for growing rootstocks. Quince budding is carried out on a one-year-old rootstock in the first two weeks of August. However, more often quince is used as a rootstock for other crops, and not vice versa, so it is better to propagate quince not by grafting, but by other methods described by us. If you still decide to try budding a quince, find a section on the website about how to graft an apple tree.

The use of quince in folk medicine

There are many uses for the plant. Products prepared from it prevent the negative effects of viruses and infections on the body. They help in the treatment and prevention of influenza and acute respiratory diseases. Juice with pulp is recommended to be consumed regularly in case of high cholesterol levels in the blood, to treat diseases of the gastrointestinal tract, and to stop vomiting.

Use has a positive effect in the treatment of diseases of the nervous system. They contain a lot of antioxidants that help recover from nervous strain and stress. Drinking juice helps improve the condition of patients with bronchial asthma. The plant helps in the treatment of ear diseases.

Decoction of fruit seeds

The drug is actively used to treat anemia and anemia. Decoctions help with eye diseases, the effects of sunstroke, swelling, and dyspepsia. These drugs can be used to treat inflammatory processes in the stomach, diarrhea, and dysentery. Several recipes:

1. For gastrointestinal diseases. Pour 10 g of crushed quince seeds into a glass of boiling water. Cook in a steam bath for 15 minutes. Cool, rub through a sieve. Take 100 ml three times a day before eating.
2. For colitis. Pour 10 g of seeds with a liter of cold water. Leave for 10 hours. Strain. Take 0.5 cups 3 times a day.
3. To stop uterine bleeding. Boil 10 g of seeds in 100 ml of water until the liquid becomes slimy. Take 3-4 times a day, 1 tbsp. l. spoon of decoction.

Remedies from certain parts of the plant are good for fevers and diabetes to reduce glucose levels. Effective tincture recipes:

1. For asthmatic attacks, intestinal inflammation. Pour 5 g of quince leaves with a glass of boiling water. Cook in a water bath for a quarter of an hour. Strain and add water to replace the evaporated water. Take the product 3-4 times a day before meals, 2 tbsp. l.
2. Against excessive sweating of the feet. 1 tbsp. l. pour a glass of boiling water over the leaves. Cook for 5-10 minutes. Insist for an hour. Use a foot rub.
3. To lower blood pressure and sugar levels. Pour 100 g of leaves with 125 ml of vodka. Insist for a week. Take 1 tsp. twice a day.

The product is excellent for helping with sore throat and other symptoms of colds. Recipes:

1. Cut one fruit into small pieces. Pour a glass of boiling water. Insist for an hour. Take 3-4 times a day, 1 tbsp. l.
2. Boil 10 g of seeds in 100 ml of water until the contents of the pan become slimy in consistency. Strain the resulting “jelly”. Take 1 tbsp. l. mass three times a day.
3. Pour boiling water over 5 g of seeds and drink like tea. This remedy helps very well to get rid of dry cough, including allergic cough.

Quince, benefits and harm: how to eat for treatment purposes

Despite the fact that quince is a very useful product, in some cases it can cause serious harm. This may happen if you have diseases for which this fruit is contraindicated.

Almost every product has some contraindications. So before you try a new food during pregnancy, make sure it's safe for you to eat.

There are not many contraindications to the use of quince. Basically, they are related to its astringent properties.

Zucchini, caviar and zucchini seeds - benefits and harm

Contraindications for consuming quince:

1. Quince contains a large amount of tannins. That is why it is not recommended to eat it if you are constipated.
2. If your work activity involves frequent ligament strain, then you should not consume quince before work. The large amount of tannins in quince can have a short-term negative effect on the ligaments.
3. Fresh quince can irritate the mucous membrane of the gastrointestinal tract. That is why it is not recommended to use it for gastritis with high acidity.

You should also know that in recipes that use quince seeds, you can only use seeds with a whole shell. Otherwise, harmful hydrocyanic acid may be released from them. Quince can be consumed not only for its taste, but also for medicinal purposes. We invite you to familiarize yourself with several ways to use it for treatment.

Quince treatment:

1. If you suffer from insufficient gastric juice, which is accompanied by flatulence, belching and a constant feeling of heaviness, then boiled quince puree will help you. At the same time, such a product should be included in the daily diet.
2. Compote of quince slices will help you with swelling. You can get rid of this problem thanks to the diuretic effect of the product.
3. Quince will also help you get rid of hemorrhoids. To do this, apply compresses from freshly squeezed juice of this fruit to the affected area.

Such recipes will help you cope with many diseases during pregnancy. There are other ways to use this fruit for medicinal purposes; we have described the most popular ones.

How to store?

Quince is not fussy, so this fruit can be stored in the refrigerator or basement for a long time.

After harvest

Only those fruits that are not fully ripe and have retained the integrity of the cover can be stored for a long time. Such fruits can last all winter. Therefore, after the harvest has been harvested from the tree, first of all you need to sort out the fruits so that large and whole specimens without damage or dents remain on one side, and on the other - all the fruits with mechanical damage or fully ripe ones.

For the quince to ripen

It is best to bring the quince to full ripening directly on the tree. When the green spots disappear and the skin color turns deep yellow, the fruits are ripe. If leaving the fruit on the branch is not possible, then you need to remove the quince from the tree, put it in a box lined with straw or put it on a blanket and leave it at room temperature (but not in direct sunlight) for 20-30 days (until ripening).

For the winter

For long-term storage, each fruit should be wrapped in paper or foil and placed in a wooden box with a straw-lined bottom. Between the layers of quince you also need to lay out a layer of straw.

The box should be stored in a dark room at a temperature of 0 to 4 degrees Celsius and with an air humidity of no more than 80%. The air must circulate, so if you don’t have a box, you can use boxes, but you need to make holes in them.

You can also store fruits in winter in the lower compartment of the refrigerator intended for fruits and berries. There is no need to cover the bottom of the compartment with anything, but the quince also needs to be wrapped in paper.

Quince care

Caring for quince in spring.

In early spring, before the sap begins to flow, quinces are sanitized, removing dry branches broken under the weight of snow and diseased branches. After this, you can carry out formative pruning of young trees or rejuvenating pruning of old ones. At the beginning of bud bloom, carry out a “blue” spraying of the quince - treatment with a three percent solution of Bordeaux mixture. Just don’t be late - if the buds have already opened, the Bordeaux mixture can damage them. At about the same time, the trunks and base of the quince skeletal branches should be whitened with lime and a complete mineral fertilizer should be added to the soil.

For a pink bud, quince is treated against aphids, sawflies, moths, moths, leaf rollers, as well as against powdery mildew with a solution of 3 ml of Fastak or a similar preparation in 10 liters of water.

Before flowering and immediately after it, it is necessary to water the quince abundantly, adding complex mineral fertilizers to the water.

Ten days after flowering, in May, preventive treatment of quince against sawflies, leaf-eating pests, scab and fruit rot should be carried out with Topaz or its analogues.

Caring for quince in summer.

In June, quince are treated against codling moths, lacewings, aphids, moths and leaf rollers with a solution of 6-8 ml of Sonnet in 10 liters of water. In the future, throughout the summer period, in order not to abuse pesticides, quince treatments are carried out selectively and only as necessary.

Quince in the summer, just like in the spring, needs weeding and loosening of the soil in the tree trunk circle and between the rows. If the tree trunk circle is mulched, then you will have less work. In July, quinces are fertilized with complete mineral fertilizer.

Quince ripens in August and September, so treatments against diseases and pests should be stopped a month before harvest.

Caring for quince in the fall.

At the end of September, in October or November, the fruits are removed from the quince, and after harvesting, the trees are treated with a five percent urea solution against scab. In autumn, water-recharging watering of quinces is carried out. After leaf fall, when the trees enter a dormant period, thinning, rejuvenating and sanitary pruning of trees is carried out. In November, quinces are prepared for winter.

Quince processing.

Even if the quince in the garden is completely healthy, annual preventative treatments against pests and diseases will help it maintain health and strengthen its immunity. The first treatment is carried out on still dormant buds with preparation No. 30 in order to destroy insects that have overwintered in the bark and in the soil. The second and third preventive treatments are carried out before and after flowering: the green cone of the quince is sprayed against fungi with Abiga Peak or one percent Bordeaux mixture, and in May, on the buds, the tree is treated against leaf rollers with Kemifos, and against fungi with Horus. After flowering, quince are treated together against codling moths and fungi with Strobi and Inta Vir.

In June, during fruit growth, the trees are sprayed with Skor and Lepidotsid, and in July quinces are treated against fungi and the second generation of codling moths with Kemifos and Strobi.

A month and a half before harvest, it is advisable to stop all treatments, and only late varieties of quince are sprayed with Kemifos, if necessary.

In the fight against insects, drugs such as Karbofos, Metafos, Actellik, Aktara, Decis, Zolon, Arrivo, Fufanon, Confidor have proven themselves well. And fungicides such as Bayleton, Quadris, Maxim, Oxychom, Ridomil, Strobi, Topaz, Tiovit Jet, Topsin, Falcon, Fundazol, Fitosporin and others are effective against fungal diseases.

Watering quince.

Growing quince requires regular moisture - 4-5 waterings per season. Young seedlings are watered frequently, but mature, fruit-bearing quinces require the first watering only before flowering, especially if there is no rain in spring. The second watering is carried out during flowering, the third - after the ovaries fall off, the fourth - when the shoots begin to grow, and the fifth - when the fruits are formed and begin to grow.

Young quince stop watering at the end of August, and mature trees - at the beginning of September. The soil in the area with quince is moistened to the depth of the roots - 80-100 cm. Water consumption for young trees is 400 liters per watering, and for adults - 800 liters. Quince can tolerate both drought and flood, but both have a bad effect on the quality of its fruit, so regular and sufficient watering of quince is the key to a successful harvest.

After watering, it is very convenient to weed out the grass and loosen the soil in the tree trunk and in the rows to a depth of 8 cm.

Feeding quince.

The fertilizers placed in the soil during planting should be enough for the seedling to last a year. If you added organic matter to the soil in the form of humus or compost, then the next time organic fertilizers will need to be applied in two years, and mineral fertilizers are applied three times annually - in spring, summer and autumn.

In the spring, nitrogen fertilizers are scattered around the tree, after flowering, the soil around the quince is watered with a solution of potassium-phosphorus fertilizers at the rate of 200-300 g per 10 liters of water, and in August the quince is fed at the rate of 30-40 g of potassium and phosphorus fertilizer per m². In addition, every spring and every autumn the tree trunk circle is mulched with a layer of peat or compost at least 5 cm thick.

Wintering quince.

The danger of winter cold for quince is that its root system is located horizontally at a very small depth and can be damaged by frost. Therefore, it is advisable to cover the area of ​​land around the tree and the lower part of the trunk with humus or dry leaves for the winter. When the snow falls, try to throw a snowdrift under the tree, and then you won’t have to worry about the quince until spring. In areas with very cold winters, quinces are additionally insulated by wrapping them in lutrasil or spunbond, and then tied with spruce branches.