Holunder Haschberg

is a globally spread elder variety that was selected from wild forms by the federal college and research institute Klosterneuburg (Bundeslehr- und Versuchsanstalt). Due to its high colourant content (Cyanidin-3-O-sambubiosid) it is also of interest for the food industry. Developed by Strauß and Novak, the method of cultivation of a meter-high stem and the thereto related simple cultivability have made the growing of elderberries the second most important species of fruit trees in terms of surface area after the apple. Haschberg produces very big hanging umbels, that ripen successively; Also the cymes blossoming at the beginning of June are often used for the production of elder juice or the further processing in the kitchen.

In the liquor production and the manufacturing industry – always appreciated by experts – rediscovered by lovers!

The fruits contain a significant amount of the sugar alcohol sorbitol, which, besides the sugar level (10-12%), also adds to the typical taste of the tangy-aromatic berry and plays a positive role for diabetics. Moreover, the fruit is valued by the processing due to its high vitamin C and pectin content. Also the steady, yellow colorant is in demand by the food industry, since chemicals colorants are forbidden. The rowanberry appreciates deep soil and cool and harsh climatic conditions. Especially in border location it represents an unrivalled fruit with high, regular yields and low maintenance.

KLOSTERNEUBURG KLON IV (clone IV)

is one of Ing. Eder’s selections of the “Sweet Moravian Rowanberry”, that is especially rich in constituents and low in bitter seed content.

TITAN

is a Russian hybrid of “Sorbus auccuparia” x “Aronia melanocarpa”, very sweet, slightly tart, but without tannic acids – for all the lovers of rowanberries especially eligible for the fresh consumption.

Since the Sorbus Domestica, one of the most precious and rarest tree species at the same time, is threatened by extinction it was chosen as tree of the year in 1993. By now, it gives many nature lovers and distillers joy again. The harvest starts in September/ October, when the first pear- or apple-shaped, 2 to 4 cm big fruits fall down. As long as they are hard, they are inedible. They taste extremely sour and astringent. As soon as the pulp gets soft, a mild, sweet and sour flavour is developed. In areas where the climate is too harsh, the high tannin content and the bitterly-tart flavour dominate. Ripe fruits serve for the enhancement of fruit wine by adding the juice of the Sorbus Domestica to the apple or pear juice. Because of its high tannin content, the juice of the Sorbus Domestica seems to be fermentation directing and can enhance the protein precipitation. Clarity, preservability and aroma of fruit juices are improved by adding the juice of the Sorbus Domestica. The fruits of the Sorbus Domestica have become valuable remedy for digestive disorders (diarrhoea) and stomach problems due to the high content of tannin and pectin. In France, a liquor of the sorb tree has become internationally known under the name of “Sorbette”. Moreover, the fruit service tree is also processed into fruit wine, must, vinegar and jelly.

The Sorbus Torminalis prefers nutrient-rich, deep, calcareous soil with good aeration but avoids shady, moist locations. Its elongated, ovate 8 to 15 mm big fruits ripen in September/ October. Initially the hard fruits, up to 10 adhering at one infructescence, change its colour into reddish-yellow and turn brown when fully ripe. Being rich in tannin they seem to be too astringent to be consumed freshly. Only frost or allowing them to chill at an airy location makes them usable. They do not taste juicy but sandy-floury and sourly-sweet. The brandy, compote, jelly and jam made out of the Sorbus Torminalis comes with a taste that reminds at marzipan.

It is also called black mountain ash or apple berry and counts, next to other species like sea buckthorn or cornelian cherry, to the medicinal plants due to its medically valuable ingredients. Its cultivation is considered to be an innovative and promising specialisation within the orcharding. The demands concerning soil and climate are rather low for the chokeberry. Its stable and dark pigment as well as its special flavour make it interesting for the industrial processing. The following varieties are currently tested and multiplied on our site:

• NERO
• ARON
• VIKING

When being harvested at the beginning of November, the 2 to 7 cm big (depending on the variety), brown, conical and hairy fruits are usually rock-hard and, due to its bitterness, completely inedible. Only after frost or after the post-maturing in a thin layer of straw or a a layer of peaches they become ripe to eat. After softening the pulp, the taste turns into being pleasantly sour – aromatic. Lovers value the raw fruit because of its unique flavour. In the Czech Republic and Italy Medlar is regarded as cash-crop. Medlar is rich in invert sugar, acidity and pectic substances. When being steamed with wine, butter, and sugar, roasted over an open fire or made into puree, compote or jam it is often praised by the connoisseur. In Styria the fruit is still used for the production of jam or added to tea (as taste improvement).

This cherry-like wild fruit has been used in the folk medicine for a long time, has always been valued by connoisseurs and is processed to products like juice, jelly, jam, liquor, brandy or fruit bars. The undemanding and hard wood prefers calcareous clay soil and can be described as frost-hard and drought-resistant. The following varieties are currently tested and multiplied on our site:

• JOLICO
• KASANLAKER
• SCHUHMENER
• FRUITFUL

SCHWARZE MAULBEERE/ Black mulberry (MORUS NIGRA)

Warmth and light are prerequisites for a good thriving and therefore it loves the winegrowing climate. But sheltered in a niche of mild alpine valleys it can also grow quite high. The black mulberry fancies fertile grounds and loose soil with good nutrient supply while impeded drainage is avoided. Amongst the old Greeks it was considered as symbol of wisdom, since it only sprouts as soon as there is no more threat of frost. Black coloration and the dropping of healthy fruits are signals for ripe berries. Besides eating the matured fruit freshly it can also be used for refreshing juices and were formerly used as common household remedy against a sore throat.

WEISSE MAULBEERE/ White mulberry (MORUS ALBA)

The white mulberry is more widely spread than the black one, but not because of its fruit quality but because of its leaves which have always been used for the silkworm breeding and as animal feed.
The emergence of synthetic fibres on the textile markets have taken away the big economic importance of the silkworm breeding- and therefore, also of the plantation of the white mulberry. The colour is in general milk-white, but also yellowish, reddish or darker varieties of the white mulberry exist. It is only frost-resistant enough for winegrowing regions and prefers lighter, sandy soils.