After the first scientific description of serviceberry in 1753 by the Swedish botanist Carl von Linné, the plant has long been forgotten. After being named “Tree of the Year 2011” in Germany, many became aware of the miracle fruit wild service tree. After all, the healing and tasty fruit of the “beautiful Else” has a lot to offer.
This is what you should know about the service tree
After being named “Tree of the Year 2011” in Germany, many became aware of the miracle fruit wild service tree. After all, the healing and tasty fruit of the “beautiful Else” has a lot to offer. The wild service tree (lat. sorbus torminalis) belongs to the genus of mealberries, which belong to the rose family. The deciduous tree of the Swiss pear represents the largest rose plant in the world and probably has its roots in the Caucasus. For centuries, it has delighted carpenters with its hard, beautiful precious wood. Instrument makers in particular coveted the fine-grained wood for its excellent polishability. The deciduous tree, which can live up to three hundred years, bears maple-like, but in contrast, pointedly serrated leaves on its spherically rounded crown. From April to June, the precious woody plant adorns itself for up to 12 days with small pure white flowers that are grouped together in large umbels. In late summer, the tree, which can reach a height of 25 m, produces fruits about one and a half centimeters in size. The coloration of the roundish to pear-shaped wild service tree is olive at first. When the fruit ripens after the first frost in October, the color changes to a reddish brown dotted with light spots. The Elsbeere or Adlitzbeere, as it is called in Austria, is widespread in Central and Southern Europe, with a focus on the Balkan states and France. Offshoots of its range can be found as far away as Asia and North Africa. Usually the trees grow singly or in small groups in the midst of oak and beech forests. The preferred climate is warm and rather dry, therefore Wild Service Trees thrive particularly well on south-facing slopes. Due to its good hardiness, the Swiss pear tree is frost-resistant and grows very well even in the shade. The soil for the Wild Service Tree should be nutrient-rich and clayey, which is why it is almost impossible for it to grow in sandy or swampy soils that are oversaturated with water. The fruits of the wild sparrowberry tree are edible and have an initially tart taste that changes to sweet and sour as they ripen. The delicious aroma is reminiscent of almonds and marzipan. The consistency of the adlitz berry changes from hard to doughy to jelly-like. Since they become sweeter and softer as they ripen, it is important to catch them before the birds, which also consider the adlitz berry a tasty treat.
Importance for health
The fruits of wild service tree have always been used to cure intestinal diseases, as evidenced by its Latin name. This is because the word torminalis comes from the term tormina, which means stomach ache. The administration of a mixture of wild serviceberry against dysentery and against cholera was common practice in Europe in the Middle Ages. This is the origin of the popular name “dysentery pear” or “intestinal pear”. The stool-strengthening and diuretic effect was already appreciated by the Romans and the reformer Martin Luther, who ordered it by letter from a friend for his sick wife. This positive effect on the stomach is due to the numerous tannins present in serviceberry. Its astringent power is beneficial for all stomach and intestinal disorders caused by an imbalance of the intestinal flora. The vitamin C content and the considerable amount of secondary plant compounds support the body’s immune system, strengthening it from within. The cholesterol and uric acid lowering effect also shows a positive healing tendency in many civilization diseases. Due to the high amount of vitamin C and polyphenols, the Swiss pear with the antioxidants it contains also counteracts skin aging and can thus easily keep up with many other beauty boosters. At times, it is said to have a miraculous effect on headaches and migraines, due to its high tannin content and related astringent effect.
Ingredients and nutritional values
Wild service tree contains many tannins, including tannin.The significant amounts of flavonoids, fruit acids and vitamin C contained provide a real energy boost to the immune system.
Intolerances and allergies
Because wild serviceberry contains plant tannins, sensitive individuals with a tannin intolerance or allergy may react to eating the fruit with vascular headaches or migraines. In addition, vomiting, nasal irritation or stomach upset may occur. It should be noted that unripe fruits have a higher tannin content compared to fully ripened ones.
Shopping and kitchen tips
Since wild serviceberry does not fall off by itself like other fruits, it must be harvested individually by hand. After the painstaking fine work, the berries are stored in a cool, dry place so as not to further the ripening process. The short period in which “the truffle among the berries” is available fresh on the market usually takes place at the end of October, beginning of November. Due to the high pectin content, the unjuicy fruits can be cooked into jams and jellies without adding additional thickeners. Freezing the fresh berries allows their ingredients to be permanently preserved. Pickling in sugary syrup also preserves the vitamins it contains. Elsbeer flower syrup, on the other hand, is prepared from the white flowers in a similar way to elderflower syrup. It develops its extraordinary taste, which is reminiscent of mead, best when added to champagne or sparkling wine. Around the year, the Swiss pear can be purchased dried. Many health food stores and organic food retailers have the almost forgotten miracle berry in their regular assortment. The small chopped dried vitamin bombs are mostly mixed with flavor carriers, such as honey or chocolate or simply nibbled in between as a vitamin-rich snack.
Preparation tips
The fresh wild serviceberries can be made into delicious wild serviceberry slices, a deliciously refreshing biscuit-based dessert. Adding the fruit as a “certain extra” to pasta dishes, wild or meat sauces is also very popular. This can be used to replace cranberries or cranberries, among others, which are listed as tart and sour accents in many recipes, thereby creating a completely new flavor. As a contrast on a spicy cheese platter or in a chocolate fondue, the tart flavor of Wild Sparrowhawk is ideally accentuated. In Krems, Austria, Alitz berries are processed into chocolate together with nougat. Of course, the fruits can be processed into jam or dried to serve as a healthy addition to morning muesli. The most precious use, however, is found in the typical Lower Austrian noble brandy and in its Alsatian counterpart the “Alisier”. The fruity almond flavor adds a very special touch to the distilled liquor, which can cost up to €300 per liter.
