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Schisandra is also known as Magnolia vine with its ability to grow upwards in a creeping fashion. An ornamental plant found in many fine gardens throughout the world, but native to Asian countries with the largest exporting country being China. Its Chinese name is wu-wei-zi, which means five taste fruit. Schisandra has an usually sour, sweet, bitter, warm, and salty taste, hence the name "five taste".
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Constituents
Up to 19% of the fruits weight consists of lignans.
Parts Used
The whole berry or powdered berry.
Precautions
Botanical safety research in China, Russia, and the U.S. showed that Schisandra might cause gastrointestinal upset in some individuals.
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One recipe for schisandra tea is:
5 grams of dried schisandra berries
1 liter hot water
3 tablespoons honey
Roast and crush the schisandra berries and infuse with hot water. Wait for 3-5 minutes and then add honey to taste and serve.
Juices and Teas
A traditional Korean beverage that uses schisandra for flavor and color is omija hwache, offered as a cooling welcome to guests or dining companions. One recipe is:
2 liters of water, plain or carbonated
1/4 cup of dried schisandra berries
2 cups mixed fruits (apples, nectarines, strawberries, kiwi, melons)
4 tablespoons honey
Add schisandra berries to the water. Cover or seal and let sit overnight in the refrigerator. Stir or shake several times while the berries are steeping. When ready to serve, slice or cube fruit and mix with the schisandra water. Stir in the honey and let sit before serving cold.
Rice Cakes
Schisandra berries are also commonly used in traditional, sweet, pan-fried Korean rice cakes called juak as stuffing along with other fruits such as jujubes, wolfberries and nuts such as ginko or chestnuts or sesame seeds. One recipe for pan-fried rice cakes is:
2 cups glutinous rice powder
Water to moisten
2 cups jujubes
1/2 cup schisandra berries (fresh or dried and soaked in water)
1/2 cup chestnuts, roasted and grated or finely diced
4 tablespoons light sesame oil or other nut-oil for cooking
1/2 cup honey
Pound and roll jujubes until they form a sheet of fruit. Add water to rice powder to make a sticky dough. Knead dough for 3-5 minutes, then break off pieces and flatten into discs about 2-3 inches in diameter. Place a piece of the jujube roll onto one of the rice disks. Then add 2 schisandra berries and top with grated chestnuts. Top with a second rice disk and seal tightly with your fingers.
Schizandra tea
Heat oil in a saute pan and sauté rice cake for 3 minutes per side. When done, remove from pan and drain on paper towels. Top with a dollop of honey and more nuts or seeds if desired. Let drain and rest before serving at room temperature.
If you venture into making your own Schisandra foods or beverages, respect it, and – don’t cook it too long or at too high a heat.
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