Juice celandine is very widely used in folk medicine in its pure form, and as a base for the preparation of a variety of medicines. And if the alcohol or water extract of this plant can be purchased at the pharmacy, then the celandine juice is best prepared by yourself.
How to make juice celandine?
Preparation of juice from celandine at home is simple enough, the main thing is to observe a few simple rules at the stage of preparation of raw materials:
- Plants for squeezing the juice are harvested at the beginning of the flowering period. First, in this period the stems are the most juicy, and secondly, in the juice of young plants the concentration of alkaloids is lower than in the old ones, and it has a milder effect. Thus, the beginning of the flowering period is the optimal period for the assembly of raw materials, so that on the one hand it contains a sufficient number of necessary substances, and on the other, the toxicity of the plant does not exceed its useful properties.
- There are two main recipes for juice. One implies the use of only stems and leaves of celandine , and the second includes also the roots of the plant. If roots are included, the concentration of alkaloids in the harvested juice will be higher, since the content of active substances in the root of celandine is from 2 to 4%, whereas in the herbaceous part it usually does not exceed 2%.
- The collected raw materials should be thoroughly washed at least two times, sorted out so that there is no debris, other plants, as well as dry and yellowed leaves, twigs, decomposed and wait for the water to drain and the celandine will dry out a little.
- Raw materials are thoroughly ground to the state of gruel with the help of a meat grinder or a blender.
Then there are two options for preparing juice:
- The ground mass is immediately pressed through several layers of gauze or a fine sieve.
- Crushed mass is put for 2-3 days in the refrigerator, so that the cleaner can start the juice, and only then squeeze it.
In most cases, the first method is used, since it takes less time. When preparing celandine juice, it is necessary to work with gloves, as prolonged contact with skin can cause burns, reminiscent of burns from iodine. To grind the plant, it is desirable to have a separate meat grinder or thoroughly, at least 2-3 times, to wash the kitchen utensils using detergents.
How to preserve the juice of celandine?
Freshly squeezed celandine juice is suitable for use only for a very short period of time, and only for external use, so it should be fermented or canned.
Squeezed juice
For the storage of funds:
- Fresh liquid is poured into glass containers.
- Tightly close the lid and put it in a dark place, with a temperature of +20 to +30ยบ C.
- After 5-6 days, the juice begins to wander, so you should periodically open the lid to release the gas, after which the container is tightly closed again. The fermentation period can last from one to one and a half months. At this time, juice can not be used.
- After the fermentation, the juice is again filtered and stored in the refrigerator.
In pure form, juice is stored for up to 6 months.
Chistel juice with vodka
Juice celandine mixed with vodka or alcohol in a proportion of 1: 1 to extend the shelf life. So the fermented juice, mixed with vodka, can be stored up to a year and a half or two, although it is still better to use it for a year, and then to prepare fresh.
You can mix with vodka and freshly squeezed celandine juice:
- After mixing, the container is closed with a lid and insisted for three weeks in a dark, relatively cool place.
- Then remove the tincture in the refrigerator.
Thus, the prepared product can be stored for up to a year.
Canned celandine juice
To prepare this juice, you need to act like this:
- The juice is mixed with sugar in a 1: 1 ratio.
- After dissolving the sugar, add alcohol in such an amount that the degree of alcohol in the resulting mixture is 10%.
- The resulting solution is poured into glass containers, sealed and stored in a refrigerator.