Quince (Cydonia oblonga) Quince is the autumn empress – you can eat it fresh, then cooked – as a famous quince sweet, but also as a compote. Its botanical name comes from the Greek city of Kydonia (today Chania) in the northwest of the island of Crete. This fruit is native to southwest Asia, and its medicinal parts are its fruit, leaves and seeds.
It has long been known in folk medicine, it is used primarily as a means of relieving coughs and relieving stomach problems.
Fruit juice and syrup are especially healing.
Quince juice cures cough, asthma and diarrhea, while roasted or cooked quince is recommended for anemic people, but also for the treatment of inflammation of the gastric and intestinal mucosa.
Vitamins and minerals
Quince fruit is rich in vitamins and minerals. It contains vitamin C in large quantities, then vitamin B1, B2, carotene, calcium, magnesium, potassium, copper, sodium, zinc, iron and manganese. In addition, it contains protein, dietary fiber and carbohydrates.
It also contains a lot of pectin, which has a beneficial effect on the blood system, helps lower blood pressure and provides protection against radioactive radiation. In 100 g of quince has 57 kcal.
The seeds are its most healing part, and when left in the water they release mucus which helps with cough problems. They also contain large amounts of amygdalin, or vitamin B17, which has anticancer effects. The seeds are also rich in fats, tannin, pectin, sugars, malic acid, emulsin and protide.
This tea has a beneficial effect on respiratory problems, soothes coughs, hoarseness and relieves the symptoms of bronchitis.
Preparation: Wash, clean and cut the fruit into four parts. Remove the seeds and the hard part around them, and cut the fleshy part into strips and immediately put them in a liter of water, so as not to change color. Cook gently for 15 to 20 minutes, then allow to cool. Strain it and drink in sips throughout the day.
Syrup for the treatment of bronchitis
Folk remedy for cough and inflammation of the respiratory organs can be made very easily and from just a few seeds.
Preparation: Crush five quince seeds and pour with 100 ml of water. When a thick mucous mass is formed, add 15 g of fresh buckwheat juice and 100 g of sage honey. Take one teaspoon three times daily before meals.
You can easily eliminate digestive problems with quince juice.
Preparation: Wash and finely grate a kilo of quinces, then strain them through gauze. Drink the juice immediately as it oxidizes quickly. It is best to drink it before meals.
Quince was once used as a natural room freshener. Usually, a few whole fruits are placed on the shelf in the bedroom. My grandmother still uses quinces for that purpose. The scent is wonderful and refreshes better than any artificial freshener.