Effect:
Anti-inflammatory, astringent, hemostatic, disinfectant, digestive, appetite stimulating
Areas of application:
Inflammation of the mucous membranes, inflammation, catarrh, sore throat, bronchitis, stomach or intestinal inflammation, wounds, burns, torn skin, eyelid inflammation, diarrheal diseases
Plant parts used:
Fruits and their seeds
Collection time:
September, October
To find:
Garden tree
Ingredients:
Tannins (tannin), mucilage, fruit acids, amygdalin, pectin, vitamins, minerals
Other:
☕ Tea: Pour 1 teaspoon of whole seeds over 1 cup of lukewarm water and let stand. When the water has become slimy (may take more than 1 hour), strain and drink. 2 to 3 cups daily are common for acute sore throats, bronchitis or stomach or intestinal inflammation.
The quince belongs to the rose family. The tree grows to a maximum height of 3 meters. The flowers are reddish white. The golden-colored fruits, reminiscent of apples, then emerge from them. Quince fruits have a strong lemon-like smell. The fruits should not be eaten raw, but rather cooked, then they lose their bitter substances. They contain lots of vitamin C, potassium and copper.
Back then, quince was used as an aphrodisiac and in perfumery.
In the kitchen, the fruits are used for jellies, jams, juices and compotes.
Hildegard von Bingen: The quince tree is clever. When cooked, its fruit is beneficial to both the sick and the healthy. It suppresses gout and if a person has ulcers or something evil-smelling in him, let him boil and fry the fruit and eat it often and put it on the ulcers and he will be cured.