Henomeles, or Japanese quince, comes from the highlands of Japan. He came to Europe at the end of the eighteenth century, and firmly conquered the hearts of nature lovers.
In the spring, this small, spreading shrub, densely covered with coral-red flowers, gives people vivacity and joy of life. Its flowering, unlike the usual fruit plants, is long-lasting - up to two or three weeks you can enjoy the riot of warm colors.
In autumn, golden yellow, with purple spots, fragrant fruits ripen on chhenomeles. They decorate the bushes until late autumn.
The undoubted advantage of these lovely newcomers is their extraordinary unpretentiousness: they are drought-resistant, not afraid of frost, they bloom and bear fruit every year. Japanese quince perfectly strengthens the slopes, can decorate the most unsuitable for farming areas of the garden.
Chhenomeles propagates by seeds, basal processes, grafting. The easiest way of reproduction - seeds, germination is almost one hundred percent. Plants grown from seed, bloom in the third or fourth year. In the next years of life, plants can be formed at their discretion - they tolerate a haircut perfectly, and it is also necessary to remove dried and old branches.
The fruits of Japanese quince are rich in vitamins and other beneficial substances; they have a lot of citric acid, which allows the use of blanks to extinguish soda when baking. Compote, jam, jam, jam, candied fruits and marshmallow can be prepared from the henomeles fruit.
One of the recipes of cooking jam: cut the fruit in half, remove the core, cut into thin slices, until soft, in a small amount of water. Add sugar (one and a half kilograms per kilogram of peeled fruit), cook until thick. Jam thickens quickly due to the presence of pectin in the fruit.
The wonderful pickle blowing is made from pumpkin and Japanese quince - the pumpkin will dilute the acidity, and the quince will thicken this delicious dish.
Recipe: put quince slices and rub through a fine sieve, also process the pumpkin, combine both blanks. Boil until cooked, gradually adding sugar.
Pumpkins for jam take two to three times more than quince; sugar - kilogram per kilogram of mashed potatoes.
Recipe for quiche with quince jam. Take two or three eggs, one teaspoon of soda, half a cup of jam, three quarters of a cup of sugar, one third of a cup of kefir or water. Knead these products thoroughly, add flour so much that the dough turns out like thick sour cream. You can add raisins, walnuts. Bake at a temperature of one hundred and fifty degrees until tender.
These undeniable merits of henomeles will attract the attention of romantic contemplators, and beginner gardeners, and practical owners - in lean years, the fruits of quince will be a wonderful magic wand.