There are 100-200 varieties of rowans (Sorbus) in the world. It is difficult to determine the exact number of species, as rowans hybridise very easily and have many subspecies. Rowans grow everywhere in Europe and Asia, as well as in North America. Rowanberries can be eaten raw (although not very palatable) or used to make jam, jelly, tea and more. They can also be pickled. Powder made from its dried berries is used in pies. Many rowanberries do not fall off the trees in autumn, but remain there for the winter, being an important food source for many birds during snowy winters.
What do rowanberries contain?
Rowanberries are rich in pectin compounds and amygdalin. They also contain a lot of minerals and vitamin C.
What are the benefits of rowanberries?
In popular medicine rowanberries are used to prevent scurvy and bleeding, as a diuretic and laxative, and to induce sweating. Pectin compounds, that are also found in rowanberries, form a protective layer on the mucous membranes of the digestive tract and bind and remove toxic compounds from the body. Amygdalin increases the body’s resistance to radioactive (and x-ray) radiation. Drinking tea made of rowan flowers and dried rowanberries is recommended in the case of liver, kidney and digestive tract disorders and to alleviate coughing and bleeding. Scientific research has proven that rowanberry tea reduces the accumulation of lipids in the liver and blood cholesterol levels, and has an antibacterial effect.