Quince is a real vitamin bomb in the fall. The healthy fruit, which comes from Southeast Asia, is known for the fact that all of its parts - fruit, seeds, leaves, even the moss on the fruit, have healing properties. Quince juice and syrup have the best healing properties.
The qualities of quince as a folk remedy are due to the rich content of vitamins - C, B1, B2, B3, provitamin A, potassium, calcium, magnesium, copper, sodium, zinc, manganese, iron, chlorine and sulfur are representatives of the minerals that enrich quince.
Proteins, fiber and carbohydrates are added to its qualities. Fats and calories are low in content and therefore the fruit is dietary. Amygdalin (vitamin B17) in the seeds has a powerful anti-cancerous effect, as well as tannin, pectin, sugars and malic acid, that support the work of the intestinal tract.
The tannins and mucus in quinces work well on the small intestine and protect against infectious diseases.
Along with syrups and juice, quince teas are also prepared as a remedy for various diseases. It is known that nothing should be thrown away from the quince, because each part of it is a cure for a complaint. Here are the parts of quince that can be used to make tea and what it cures.
Tea brewed from quince seeds is an excellent remedy for insomnia, as it removes tension, it calms you down and makes you sleepy. It can be used as a remedy against bad breath and also heals burns and wounds.
This quince tea is a cure mainly for inflammation of the upper respiratory tract. It relieves cough attacks as well as more severe symptoms such as bronchitis. A good time to have this hot drink is if you have a sore throat and also works well for hoarseness. Quince leaf tea can also be used as a sedative against insomnia, along with tea from the seeds of the fruit.
Quince fruit tea
Quince fruit, brewed in tea, is also a remedy for colds in the upper respiratory tract and sore throat. This tea is the most pleasant for consumption and is made from 1 quince (cleaned from its seeds), cut into thin pieces, which is boiled for 15-20 minutes, filtered and drunk in small sips during the day.