mountain ash | plant | Britannica.com Mountain ash pear Mountain ash (genus Sorbus), also known as rowan, genus of several shrubs or trees in the rose family ( Rosaceae ), native to the Northern Hemisphere. Unrelated to true ashes (genus Fraxinus, family Oleaceae ), mountain ashes are widely cultivated as ornamentals for their flower clusters and brightly coloured fruits . American mountain ash (Sorbus americana). Grant Heilman/EB Inc. Physical description Members of the genus are small deciduous trees or shrubs and usually bear alternate pinnately compound leaves , though the leaves of some species are simple. Forming dense inflorescences , the five-petaled flowers are often white and produce small astringent pome fruits that are important for a number of fruit-eating birds . The fruit of some species can be used in jellies or alcoholic beverages. Common species Among the most noteworthy mountain ashes are the American mountain ash (Sorbus americana), also called dogberry, and the European mountain ash (S. aucuparia), also called rowan-berry, or quickbeam.

Both are handsome trees, the European growing to 18 metres (60 feet), twice the height of the American species, and yielding several cultivated varieties popular in landscaping. Unrelated species The swamp gum, or Australian mountain ash ( Eucalyptus regnans, family Myrtaceae ), is an unrelated species native to southeastern Australia. The tree can reach heights over 114 metres (375 feet) and is the tallest angiosperm (flowering plant) species. Learn More in these related articles: Mountain Ash Mountain Ash Quickbeam Rowan Tree Mountain ash is a name given to a species that belongs to the genus Sorbus (sub-genus Sorbus) of the Rosacaea family. Trees and shrubs of this species are tough and are known as rowans in Europe. They form exceptional garden decoration trees and are indigenous to the Northern Hemisphere, especially most regions of Europe, barring the far south, and also the northern regions of Asia. In the southern regions of its range, the species, particularly the Mediterranean region, it is only found growing in the highlands. Mountain ash is a deciduous tree and is in no way related to the true ash.

Trees of this species are usually undersized, but some of them may be found growing up to a height of 60 feet. The trees or shrubs of this species bears alternate and pinnate (leaflets or primary divisions arranged on each side of a common stalk) leaves comprising anything between 11 to 17 leaflets that are oblong shaped. These leaflets are soft and have bristles on the downside. The mountain ash trees bear flat-topped clusters of creamy white hued blossoms during May. The fruits of the trees resemble round berries and have a vivid orange or radiant red hue. These berries grow in bunches and possess astringent properties and are used for therapeutic purposes. It is interesting to note that while the mountain ash is a very popular ornamental tree these days, there was a time when the tree was considered to bring ill luck. It is possible that the ill repute of mountain ash was owing to the fact that Celtic Druids had revered the mountain ash. During the 15th and 16th centuries, the tree became associated with witchcraft in England. Somehow, the mountain ash earned a reputation as a symbol of atheists and something that was weird or ghostlike.

There was a time when even the herbalists refused to make any mention of the mountain ash owing to its ill repute as a symbol of paganism. Nevertheless, the red berries of the tree were alluring for the birds and even the hunters used the fruits of mountain ash as baits or traps to entice the birds. This was the primary reason why the species acquired the name ï¿½aucuparia' drawn from the Latin expression denoting ï¿½to go fowling' or ï¿½to go hunting birds'. When the early European settlers arrived in the New World (the North and South Americas), they brought with them the berries of the mountain ash, or rowans, as they called it. The rounded bright berries of mountain ash were comparable to the cranberries . People not only prepared several delicious items with these berries, such as jams, jellies, pies and even a bitter-sweet flavored wine, but the fruits of mountain ash also possessed numerous therapeutic properties. Basically, the fruits or berries were used as an astringent.

Even today, herbal medicine practitioners recommend a tea prepared with the mountain ash berries to treat diarrhea as well as hemorrhoids (abnormally enlarged veins primarily owing to a constant augmentation in venous pressure, occurring inside the anal sphincter of the rectum and beneath the mucous membrane (internal hemorrhoid) or outside the anal sphincter and beneath the surface of the anal skin). In addition, owing to the rich vitamin C content, the mountain ash berries were especially prescribed to treat scurvy (a disease with symptoms of swollen and bleeding gums , livid spots on the skin, prostration, etc) - caused by shortage of vitamin C in the body. Parts used Fruit, leaves. Uses As discussed above, the acerbic or caustic berries of the mountain ash are ingested in the form of jam or infusion to cure diarrhea and hemorrhoids. Infusions prepared with these rounded red berries may also be used for rinsing the mouth to treat tender throats as well as a wash for hemorrhoids and disproportionate discharge from the vagina. The fruits or berries of the mountain ash may be consumed raw or cooked. In fact, these berries are very acidic and consuming large amounts of the raw mountain ash fruits may result in stomach disorders.

While the berries may be dried, pounded and used as flour blended with cereals, despite their acidic properties, some people prepare jams, jellies and other preserves with them. Harvesting of mountain ash berries is quite easy as each of them is approximately 7.5 mm in diameter and is produced in huge clusters. In many areas, the leaves as well as the flowers of the mountain ash are often used as a substitute for tea . Many believe that the young leaves of this species are useful as food during famines, but they enclose cyanogenic glycoside , which is considered to be toxic both for men and animals. Hence, one needs to be intensely hungry before they even contemplate of consuming this toxic leaves. According to reports available, the roasted seeds of mountain ash are also used as a substitute for coffee by people in many areas. The bark of the mountain ash trees possesses astringent properties and is widely used for treating diarrhea as well as a vaginal injection to cure leucorrhoea and other conditions. The red berry-like fruits of the trees possess anti-scorbutic (efficacious against scurvy) and astringent properties and they are used for the treatment of diarrhea and hemorrhoids.

People suffering from these conditions are given jams or infusion prepared with the mountain ash fruits. In addition, infusion prepared with the mountain ash fruits may also be used as a gargle for sore throats and a wash to heal hemorrhoids and extreme vaginal discharges. On the other hand, the seeds enclose a toxic substance known as cyanogenic glycoside which produces an extremely poisonous acid known as prussic acid when it comes in contact with or have a reaction with water . When taken in small measures, the seeds or medications prepared with the seeds encourage respiration, but when administered in large dosages, it results in breathlessness and may even result in respiratory failure and death. Hence, it is always advisable to get rid of the seeds before you use the fruits either as food or for therapeutic purposes. The flowers as well as the fruits of the mountain ash are known to be aperient (having a mild purgative or laxative effect), diuretic and emmenagogue (medication promoting menstrual discharge). Infusion prepared with the flowers and fruits of this tree is effective in treating excruciating menstruation , constipation as well as kidney diseases . The mountain ash seeds yield oil.

The fruits of the tree are used to prepare a cosmetic facial mask that is applied with a view to treat wrinkled skin . The young branches of the tree form an important ingredient in preparing a black dye. In fact, all parts of the mountain ash tree have high tannin content and, hence, they can be used to prepare black dye. The trees are hardy and wind resistant making them a useful species in shelterbelt plantings. The timber of the mountain ash is tough, fine grained, and dense as well as flexible. While the wood turners recommend the mountain ash timber highly, the wood from the tree is also used to manufacture bands or rings for barrels, cogs as well as furniture. Habitat and cultivation The mountain ash is an indigenous plant in Europe, but over the years the species has been naturalized in several places across the globe, including North America where it is found growing in the wild from Newfoundland to south-western Alaska and British Columbia. The tree is also found in abundance in the region that is south to the northern region of the United States. Mountain ash shrubs and trees thrive well in almost all practically fine soil and have a preference for full sunlight.

Although the species is able to put up with some shade, it bears better and more fruits when grown in sunny locales. The trees of this species grow best in heavy clay soils. Mountain ash has a preference for a cool and humid place where the soil condition ranges from lighter neutral to somewhat acidic. In addition, the mountain ash also thrives well on chalk or acidic peats, but has an aversion to superficial soils as well as drought conditions. The trees of this species are extremely wind resistant and can even endure maritime locations. The trees are also resistant to wind pollution. A number of specific varieties of the mountain ash have been developed especially for their superior foods that are not only larger, but also sweeter compared to fruits borne by most varieties of the species. The young plants, particularly the seedlings of mountain ash, grow very rapidly. It is interesting to note that the berry-like red fruits of mountain ash are a favorite with the birds and as many as 28 different species of pests are related to this tree. While the trees adapt well in coppices, the young plants are vulnerable to fireblight (a plant disease that blackens the leaves). The mountain ash is propagated by means of its seeds.

It is best to sow the seeds in a cold frame as soon as they are mature or ripe. In case you possess an adequate amount of seeds, you may also sow some of them in seedbeds outdoors. If you are using stored seeds for propagation, you need to give them two weeks of warm followed by around 14 to 16 weeks of cold stratification for them to germinate better. Hence, it is important that you should sow the seeds as early as possible. When the seedlings have grown sufficient enough to be handled, take them out individually and plant them in separate containers . During the first one or two years of their existence, the seedlings have very little aerial growth as they are engaged in developing an excellent root system during this period. It is advisable to keep the pots in the cold frame during the first winter and subsequently plant them in their permanent positions outdoors during the following spring. Constituents Chemical analysis of the mountain ash fruits or berries has established that they enclose tannins, sorbic acid, sorbitol , malic acid and vitamin C. The seeds of these berries contain cyanogenic glycosides that when in contact with water cause a chemical reaction producing the tremendously venomous prussic acid.

Side effects and cautions Consumption of large amounts of the raw mountain ash fruits or berries may result in vomiting , particularly if people are not habituated to taking the fruits. It is believed that the seeds of the mountain ash fruits enclose hydrogen cyanide, an element that gives the almonds their typical flavor. It is important to mention here that except for extremely bitter seeds of mountain fresh, it is safe to consume them in practical amounts. When taken in measured or small amounts, seeds containing hydrogen cyanide have demonstrated that they promote respiration as well as perk up the digestion. Some herbal medicine practitioners also assert that the seeds of mountain ash are useful in treating cancer . Nevertheless, when they are consumed in excess, the seeds may also result in breathlessness and even cause death. Mountain Ash, Rowan | Eat The Weeds and other things, too in Alcohol , Beverage , Edible Raw , Fruits/Berries , Jam/Jelly , Medicinal , Plant Uses , Plants , Trees/Shrubs American Mountain Ash in Banner Elk, N.C, at 3,739 feet. Note the red stems. Long before Henry Potter Rowanwood wands were popular ancients carried talismans of the tree to ward off evil and ate the fruit.

Well… sort of. European Mountain Ash, note the yellow stems. Rowan is another name for the European Mountain Ash. Mountain ashes around the world tend to fall into two groups. One group has berries that are usually processed into jelly or jams and are barely edible off the tree after frost if not after freezing a few times or a long stint in your freezer. Raw their quality is not great. The other group has been bred to be eaten raw and can also be made into various sweet products. So the fruit is edible but… You will read in some places that the seeds contain compounds which upon digestion release small amounts of cyanide. This is probably true. The seeds of some 1,000 plants in the greater group (Rose) do have some cyanidic compounds. Processing (the breaking down of cell structures and letting enzymes go to work) and or cooking usually take care of that issue. Small amounts of raw fruit are considered tolerable and to my knowledge there are no bad cyanide-related reports about Mountain Ash fruit.

Man probably discovered these fruit — and their necessary vitamin C — were edible in the winter time because they persist on the tree and taste better the older they get (which additionally might reduce the potential cyanide amount.) The berries also contain malic acid and parasorbic acid. Malic acid is what makes apples tart. Parasorbic acid can upset the tummy raw but cooking changes it to sorbic acid which is not a problem. While traipsing around the Blue Ridge Mountains in August I saw two mountain ashes, the American and the European. They look very similar and live to around 25 or 30. The American has red stems near the end of branches, the European yellowish stems. However they are used the same way. In fact, there are at least 10 to 18 edible members in the genus depending on the definition and who’s counting. The American Montain Ash is usually a small tree.

The American Mountain Ash, Sorbus americana, (SOR-bus ah-mare-ree-KAY-nah) is found in the wilds of eastern North America: Newfoundland and Nova Scotia south to New Jersey and Pennsylvania and in the mountains to South Carolina and Georgia, west to Minnesota and eastern North and South Dakota. Elevation is the key. In New England most American Mountain Ash are found in the White Mountains from 2,310 to 4,290 feet.) In the Adirondack Mountains of New York it rarely occurs below 3,135 feet. In the Blue Ridge Mountains I saw them between 3,000 and 4,000 feet. They like cool, humid climates. Not a true ash they are called that because while closely related to the apple their leaves resemble those of ashes (Fraxinus spp.) Unlike the true ash, however, the American Mountain Ash’s leaves are alternate, not opposite. Sorbus latifolia, the French Hales with yellow fruit Native American made much use of the related Mountain Ashes for food.

The Algonquin, Quebec, Montagnais and Ojibwa ate Sorbus americana berries, the Thompson, Sorbus sitchensis and the Heiltzuk, Sorbus sitchensis var. grayi. Usually the berries were dried then ground and added to four or soups and the like. To that North American list Lee Peterson also adds Sorbus decora, called the Northern Mountain Ash; Cornucopia II adds the Western Mountain Ash, Sorbus scopulina. Across the Atlantic the European Mountain Ash, Sorbus aucuparia, was used for food as well as the Sorbus latifolia which oddly has yellow fruit with black dots. In Eurasia there’s Sorbus domestica, Sorbus aria, which has brown berries with red spots, and Scorbus torminalis which looks similar to S. aria. There are also several cultivars of the various species: Rabina, Rosina, Edulis, Moravica, Rossica, Apple, Pear, and Devoneinsis. These tend to have larger, better tasting fruit. Rowanberry Wine The berries of the wild versions are often made into jellies or cooked with meat. When young and raw their flavor is sharp and not pleasant.

This moderates on aging. Cultivated versions are often eaten raw. The berries are full of pectin. Nutritionally they’re about 5.5 percent protein, 8 percent fiber, and high in iron and vitamin C. There’s also a good amount of vitamin A. Per pound there are some 388,000 seeds. They need to be chilled at 33 to 41 degrees F. for 60 or more days to germinate. The tart berries have been used for home remedies including a gargle for sore throats and to treat scurvy and malaria. Efficacy of the latter, however, is doubtful as it was used only because the leaves resembled the Quinine tree which was used for fevers. Rowanwood Wand The Harry Potter series borrowed ancient Celtic views towards the European Mountain Ash also called the Rowan Tree. The Celts and other people of early British Isles thought the tree had magical properties. Its powers were to protect you from witchcraft, one of two reasons why it is also called Witchwood. The other reason is a pucker at the end of the fruit reminds some of a pentagram which is associated with witchery.

Black Bear Cub eating Mountain Ash Berries, photo by Ed Book. As one might think, animals also know the mountain ashes as food. It is a favored browse of moose and white-tailed deer. Bears, fishers and martens like it as well as snowshoe hares, squirrels, small woodland rodents, the ruffed grouse, ptarmigans, sharp-tailed grouse, blue grouse, American robins, thrushes, waxwings, and jays. It’s also the preferred food for the (despised) gypsy moth larvae. Sorbus (SORE-bus) is Dead Latin for “service tree” which was actually a dogwood. Americana means of North America. The European Mountain Ash’s name is a bit more interesting, “aucuparia” ow-kew-PAH-ree-ah. It means “to catch a bird.” Fowl like the fruit and were caught at the tree. “Rowan” means “becoming red” and is from the Germanic word raudnian.

European Mountain Ash Wine, courtesy of John Wright and The Guardian 2kg rowanberries, snipped off with scissors, picked over and washed 1.2kg sugar 500ml white grape juice concentrate Juice of 2 lemons 1 tsp of wine tannin 1 tsp pectolase Sachet of white wine yeast About 4 litres of boiling water Put the berries in a food grade plastic bucket and mash them coarsely. Boil the water then stir in the sugar until dissolved, bring to the boil again and immediately pour over the berries. Cover and allow to cool. Add the grape concentrate, pectolase, lemon juice and tannin. Cover and leave for 24 hours then stir in the yeast nutrient and yeast (activated if necessary). Cover and leave for a week, stirring every day for the first five days. If your brew has separated nicely into three layers – sludge / liquid / sludge – carefully place the end of a siphon at a strategic height and siphon off the liquid into a clean demi-john – though a bit of sludge won’t hurt. Otherwise strain through clean muslin using a funnel.

Top up to the bottom of the neck with boiled and cooled water if necessary. Fit the fermentation lock and leave to ferment for a couple of months. Rack off into a fresh demi-john and leave until all fermentation has stopped for a week, then bottle. Rowanberry wine benefits from a long maturation period in the bottle – at least a year Green Deane’s Itemized Plant Profile: American Mountain Ash IDENTIFICATION: Sorbus americana: A small tree to 40 feet, usually shorter. Leaves alternate, pinnately compound, 6 to 10 inches long, 11 to 17 lance-shaped, serrated leaflets, 2 to 2 1/2 inches long, dark green on top, paler on bottom. In the top photograph the leaflets are opposite but the leaves alternate. Showy clusters of small white flowers, clusters 3 to 5 inches across. Fruit: Clusters of showy, red, small (1/4 to 3/8 inch in diameter) pomes. The bark yields a gray dye. TIME OF YEAR: Flowers late spring to early summer, fruit late summer to fall, persist through the winter.

ENVIRONMENT: Cool, moist habitats, borders of swamps, rocky hillsides, in openings or in woods, upland roadsides or under semi-open stands of birches, fir and spruce. Prefers full sun. METHOD OF PREPARATION: Berries of the wild varieties made into jams, jelly, syrups, conserves, wine, vinegar, eaten raw after frost or a freeze. Berries of cultivated versions eaten when ripe. Often cooked with meat. Can be used to thicken other jellies. Jelly goes well with sharp cheese. Dried ground berries can be added to flour to make bread. Use can vary significantly from species to species. For example, the leaves and flowers of the American Mountain Ash are not used but the leaves and flowers of the European Mountain Ash (also planted in North America) can be used for tea. If you would like to donate to Eat The Weeds please click here . { 11 comments… read them below or add one } Star August 3, 2016 at 21:34 Planning on making jelly with the rowan berries and crab apples. Sugar is 1:1 berries. Should be interesting!

Joe hirsch November 29, 2015 at 12:25 How does the American Mountain Ash fare in the mid-west, Indianapolis zone 6a? Star August 3, 2016 at 21:32 They grow all over Montana, so I suspect Indiana would have them too! Reply Chanin Bradford October 6, 2015 at 12:13 I read some where that the berries are used as an astringent for the face to get rid of age spots. Reply Reg Russell January 18, 2015 at 08:52 Very informative article. We have a great nephew named Rowan so we looked it up on line and found your site. We have 6 Dogwood/mountain ash type trees on our property here in NS at sea level. They are quite pretty in the fall with the bright berries which get consumed by all varieties of migrating birds, especially Cedar Waxwings. Reply John November 15, 2014 at 09:39 I use the 3 Mountain Ash trees in my yard as winter weather forecasting tools.

I started keeping records in 1992 as to when Cedar Waxwings came to the trees to consume the berries. My records for severe winters in MN coincide with the earlier dates in August on which the flocks of Waxwings showed up to consume the fruit. The earliest date is August 9, that winter was particularly brutal with heavy snow and prolonged below zero temps. When the CW came late in August the winters were fairly mild with no snow and not as severe below freezing temps. The CW will have me to compete with now since I intend to collect the berries for jelly in the future. Mountain Ash Trees MOUNTAIN ASH TREES Dr. Leonard Perry, Extension Professor University of Vermont Mountain ashes are small trees for cool northern landscapes, particularly attractive in fall with their orange or red berries. Some may be short-lived, due to disease or pests. Some have been crossed with other trees to produce offspring with edible fruit. There are several small trees that go by this name, the most common being the European mountain ash (Sorbus aucuparia) and its cultivars (cultivated varieties).

Most reach 25 to 30 feet tall, have leaves divided into many small leaflets, and are showy with white flower clusters in June leading to clusters of attractive orange or red berries (botanically these are “pomes”, similar to apples) in autumn. Fruit are quite attractive to wildlife and birds. Leaves turn a nice golden brown in autumn. Quite cold hardy (USDA zones 3-6, or average winter minimum of -40 to -10 degrees, F), these, like their relatives, don’t grow well in hot climates. Generally they don’t grow well if the soil is too dry or too wet, nor alkaline. Best is a moist but well-drained, acidic soil. Similar in characteristics to the European is the native American mountain ash (Sorbus americana), seldom found in nurseries. You may see this one along cold swamps in mountain areas. Another native is the Showy Mountain ash (Sorbus decora), having berries about twice the size of the European. Of the three, the European is perhaps best in landscapes and better adapted to variable conditions. None of the mountain ashes grow well with air pollution of urban areas.

The Korean mountain ash (Sorbus alnifolia) is slightly larger than its relatives, growing 25 to 40 feet high and 35 to 35 feet wide. It has a rounded shape, while the other mountain ashes are upright oval. The white flowers in late May (in the north) are followed by small, pink red fruit and golden-orange leaves in autumn. Leaves aren’t divided into many small leaflets like its relatives, but rather look more like alder leaves—hence the species name relating to the alder genus (Alnus). The good news is that mountain ashes aren’t attacked by the emerald ash borer, being in a different genus from other ash trees (Fraxinus) and even different family (rose family, while other ashes are in the olive family). The bad news is that, similar to pears and apples, they may get fireblight disease. This causes ends of branches to suddenly turn black and droop, as if burned. Canker disease on trunks, and sunscald (winter burning of trunks from sudden heating by sun on cold days), also may damage trees.

Borers are an insect pest that is common on many, but often less a problem on the Korean mountain ash. These main problems may occur more often on trees stressed by other pests such as aphids and scale insects, or diseases such as crown gall, scab and rust. You may find cultivars of mountain ash that are improvements over the species. Red Cascade is a showy, compact (30 feet high and 20 feet wide at maturity) cultivar of the American species with bright red fruits and orange-yellow fall color. Cardinal Royal is a vigorous cultivar of the European species, having bright red berries as indicated by the name, and yellow to red fall leaves. Fruit of these ornamentals is not edible fresh, being quite bitter, except for some cultivars selected from its native Europe and Asia. ’Rabina’ is a cultivar from native stands in Russia, selected for its tart but sweet, bright orange fruit. ‘Rosina’ is a cultivar from the east of Germany, selected for its reddish-orange fruit that sweeten after frosted in fall. Mountain ash fruit are high in vitamins A and C, as well as niacin.

In addition to the sweet fruit of these cultivars being eaten fresh, from their pectin content they are good for jams. “Rowan berries”, as the fruit of the species is called in Europe, make a slightly bitter jam or jelly good with venison. They contain sorbic acid, named from the genus. Europeans also use them to fortify wines and cordials. This tree is interesting in that has been crossed with other fruits to make new ones. The ‘Shipova’ (x Sorbopyrus auricularis) is one of those rare crosses between different genera, this between the mountain ash and a pear, resulting in a hardier fruit (zones 3-9). The fruit resemble a small, rounded pear with a reddish tint. It is sweet, the taste being similar to a pear. Another bigeneric cross, this one between the mountain ash and chokeberry, resulted in ‘Ivan’s Beauty’. It is a small tree, only reaching about 10 feet high, with dark green leaves larger than those of the mountain ash. Its dark purple berries are good fresh, or used to make a juice.

Ivan Michurin was a famous Russian fruit breeder in the late 1800’s and early 1900’s, known for crossing fruits of quite different geographic regions and ending up with over 300 new species. He came up with another bigeneric cross in addition to the above, this one between the mountain ash and the hawthorn and known as ‘Ivan’s Belle’. This too has large, attractive dark green leaves on a small tree. The sweet, yet tart, berries are wine red and the size of small cherries. Use them fresh, in jams, and even for wine. These less common mountain ash with edible fruits are usually found in specialty nurseries and from online sources. A Modern Herbal | Ash, Mountain ---Synonym---Rowan Tree. ---Parts Used---Bark, fruit. ---Description--- The Mountain Ash (Pyrus Aucuparia, Gaertn.) is not related to the true Ashes, but has derived its name from the similarity of the leaves. In comparison to the true Ash, it is but a small tree, rarely more than 30 feet high.

It belongs to the order Rosacece and is distinguished from its immediate relations the Pear, Crab Apple, White Beam and Wild Service Tree by its regularly pinnate, Ashlike leaves. It is generally distributed over the country in its wild state, but is also much cultivated as an ornamental tree. All parts of the tree are astringent and may be used in tanning and dyeing black. When cut, the Mountain Ash yields poles and hoops for barrels. Both the bark and fruit have medicinal properties. The fruit is rather globose, with teeth at the apex and two to three seeded cells. They are used medicinally in either the fresh or the dried state. ---Constituents--- The fruit contains tartaric acid before, citric and malic acids after ripening; two sugars, sorbin and sorbit, the latter after fermentation; parasorbic acid, which is aromatic and is converted into isomeric sorbic acid by heating under pressure with potassa; bitter, acrid and colouring matters. A crystalline saccharine principle, Sorbitol, which does not undergo the vinous fermentation, has also been found in the fruit. The seeds contain 22 per cent. of fixed oil.

It has been claimed that these seeds killed a child, apparently by prussic acid poisoning. The bark has a soft, spongy, yellowishgrey outer layer and an inner thicker portion, with many layers of a light brown colour. It has a bitterish taste, but is odourless. It is astringent and also yields amygdalin. ---Medicinal Action and Uses--- In herbal medicine, a decoction of the bark is given for diarrhoea and used as a vaginal injection in leucorrhoea, etc. The ripe berries furnish an acidulous and astringent gargle for sore throats and inflamed tonsils. For their anti-scorbutic properties, they have been used in scurvy. The astringent infusion is used as a remedy in haemorrhoids and strangury. The fruit is a favourite food of birds. A delicious jelly is made from the berries, which is excellent with cold game or wild fowl, and a wholesome kind of perry or cider can also be made from them. In Northern Europe they are dried for flour, and when fermented yield a strong spirit. The Welsh used to brew an ale from the berries, the secret of which is now lost .

Herbs-Treat and Taste: ROWAN OR MOUNTAIN ASH TREE: HEALTH BENEFITS, USES AND MYTHS OF MOUNTAIN ASH: ROWAN BERRY JELLY RECIPE Herbs-Treat and Taste Herbs-Treat and Taste is about herbs and spices and their uses in medicine and cookery.We give recipes and information which enable people to have a healthier diet which can prevent certain illnesses and alleviate symptoms such as a cough, sore throat etc.There is information on different herbs,their history ,what other people think or thought about them and what we think. IMPORTANT DISCLAIMER: We have nothing to do with any site which offers vitamin or dietary supplements! We Need Your Feedback We want you to tell us what you would like to see on our posts; more recipes, more information about the same herbs and spices, or do you want to know about different ones?If so,which? Please leave answers to these questions in the comments boxes.We have made it easier for you to do this (today). If you have any other advice or a recipe that you would like us to include, tell us (recipes will be attributed to you).

Wednesday, February 2, 2011 ROWAN OR MOUNTAIN ASH TREE: HEALTH BENEFITS, USES AND MYTHS OF MOUNTAIN ASH: ROWAN BERRY JELLY RECIPE THE ROWAN TREE OR MOUNTAIN ASH, SORBUS AUCUPARIA The Rowan tree is also called the Mountain Ash because it grows at high altitudes and varieties of it can be found in the mountains of western China and the Himalayas. It isn’t an ash tree but is so called because the shape of its leaves is similar to those of the ash . The Sorbus americana has much the same properties as the European Sorbus aucuparia, or Pyrus aucuparia as it is also called. It is a member of the rose family of plants and is closely related to the crab apple and pear trees. The berries are called pomes as the seeds are surrounded by an endocarp around which is the fleshy fruit; in this way the berries are similar to loquats and quinces .

Mountain Ash (Aberpennar) is also a town in South Wales in Rhondda Cynon, which is mountainous, and the Mountain Ash grows wild in the Welsh mountains. In earlier times the Welsh brewed beer with rowan berries and John Evelyn wrote that it was an “incomparable drink”.Unfortunately the recipe is said to be lost. The Irish flavoured their mead with the berries while the Scots made them into a spirit. It is also cultivated as an ornamental tree. Rowan berries are not poisonous and can be made into jams and a tart jelly (see recipe below) which goes well with game and wild fowl. The tree can grow to a height of 30 metres and can be 20 metres in diameter. The fresh and dried berries are used in medicine as is the bark. In times of scarcity, the berries have been dried and ground into flour. The bark and berries can be made into a black dye, and this was used by the Druids to colour the garments they wore in their lunar ceremonies. They also had staffs of rowan wood, and the tree is the symbol of the second month of the old Celtic tree calendar (January 21st – February 17th).

It was the wood from this tree which was used for runes, and in Norse mythology we are told that the first woman was made from the Rowan tree, while the first man was made from the Alder . Greek mythology tells a different tale however; Hebe the daughter of Zeus and Hera was the cup-bearer of the gods and one day the cup of her father Zeus, fell into the hands of a demon. Zeus was wrathful and sent an eagle to retrieve his cup from the demon. In the battle that followed, wherever the eagle’s feathers landed on earth, a Rowan tree grew, and the blood-red berries are from the eagle’s blood. This myth also explains its feather-like leaves. It was believed that the tree offered great protection against witchcraft and people would wear twigs or rowan tied with a red thread, to protect themselves from enchantment. There is an ancient proverb: - “Rowan tree and red thread, put the witches’ tine to speed.” (Witches would hasten away from the tree.) It could be that the five pointed star shape under each berry was believed to protect from evil, as this pentagram sign is believed to be magical.

In Wales there is an old superstition that if you cut down a rowan tree, then the faeries that were imprisoned in it would wreak their vengeance not only on the person who felled it but also on the whole community. The tree is not to be cut with a knife, but the twigs can be used to divine where metal lies in the earth. Because of its white flowers, like the elder tree and the hawthorn , it is believed to be a goddess tree and in Iceland it is thought that the bare tree when covered in frost in winter it looks as though it is covered in stars, so is a moon-tree. Moon trees were decorated with lights and fruit in mid-winter to remind people that even in those dark days there was hope of a brighter spring. Some people think that these moon trees were the forerunners of the Christmas tree tradition. In Northern Europe the ‘flying rowan trees’, those rooted in rocky clefts but not appearing to be rooted in the earth, gave a special protection against witchcraft. There is also a myth that the Rowan was the first tree and that all other trees are descended from it.

In traditional medicine, the ripe berries are made into a decoction (boiled in water and allowed to cool) and used as a gargle for sore throats. This is also supposed to be good for piles as it has astringent properties. At one time the berries were used as a treatment for scurvy because of their high vitamin C content. A decoction of the bark is said to be good for diarrhoea. The bark has astringent qualities as do all parts of the tree, and has been used in the tanning industry. Before they ripen the berries contain tartaric acid, and on ripening, citric and malic acid, they also contain carotene and also xylitol which is a sugar substitute used in diabetic diets, which is found in plums , raspberries and strawberries . It has been found to inhibit the growth of pneumococci and so is effective against some respiratory ailments. Little research has actually been carried out on the properties of rowan berries, but they are said to be good for sinusitis.

Wood from the Rowan tree is used to make poles, hoops and barrels, and the trees are useful to protect young oak saplings in plantations as they grow quickly to 10 feet and do not give too much shade, so they protect the saplings until they are strong enough to brave the elements. ROWAN BERRY JELLY

Question: The mountain ash, Sorbus aucuparia, and its berry is called what?
Answer: Rowan