Where in cookery the chermukha is applied?

Where in cookery the chermukha is applied?
Often happens so that the innocent bird cherry is accused that it brings with herself spring cold. Such coincidence happened for the reason that the bird cherry chose for itself this season. And fruits on it I start ripening by August – at this time they start being collected accurately, trying not to break fragile branches of a plant.

The most widespread bird cherry is an ordinary bird cherry which grows in our corner of the world, in America part the look – a virginsky bird cherry, and also a late bird cherry. The bird cherry black, small and brilliant fruits of which skillful hostesses make tasty jam fructifies, cook compote or kissel, do of fruits of this plant and jelly. Fruits of a bird cherry are good and as a pirozhny stuffing, it is used and in tea tea leaves. Often fruits of a bird cherry act as natural dye for many alcoholic beverages. Though, for example, in the territory of Siberia the bird cherry is eaten also a fresh look, and the remained berries dry then from them the fruit flour is ground. Then bake flat cakes from this cheremukhovy flour, or add to a flour for pies, cheese cakes, cookies. So-called "cheremukhovy water" is applied during an eye disease is an infusion on flowers of a plant.

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