CAPUDIO (serval silvestre sorbus aucuparia)

	C
	CAPUDIO
	*serval silvestre sorbus aucuparia*

Name
CAPUDIO

Scientific Name
serval silvestre sorbus aucuparia

CAPUDIO

Other Names:

Acafresna, Amargoso, Wild Azarollo, Capudio, Cervellón, Wild Ash, False Apple tree, Margojo, Sevillian, Sorbito

It emphasizes by its showy fruits, that are a delight for the birds. In some cities one stands like ornamental. It is an elegant tree and longevo: it lives more than one hundred anuses.

Habitat: dispersed in climate mountainous regions tempered of all Europe. In the Iberian Peninsula one is in the Pyrenees and the Cantabrian zone.

Description: tree or shrub of the family of the Rosaceous ones, who reaches up to 6 ms of height. The crust is smooth and of gray color, and the small flowers and of white color. The fruits are red orange berries or that hang in clusters.

Used parts: the fruits (serbas) boiled or dried.

Properties and indications: the fruits (serbas) contain diverse organic acids (sórbico, málico, citric and succínico), sugars, pectina, tannin and great amounts of vitamin C (up to 80 milligrams percent grams). In the germanic countries to serbas numerous properties are attributed to them, although really proven they are these:

Astringents: due to his tannin content they give to good results in the treatment of the diarreas and colitis, acute as as much chronic. This action astringent is compensated partially by the content in pectina of serbas, that exerts a smooth laxative effect. The result of this combined action is a regulating and normalizador effect of the intestinal transit.

Antiescorbúticas and tonificantes: by its vitamin content C and acid organic, respectively. Its use in case of vitamin deficiency is recommended G, febrile diseases, influenzas, colds, exhaustion, and in convalescent or debilitated patients.

Diuréticas smooth and emenagogas (they facilitate the menstruation).

Use: serbas is eatable solely when they are well mature, in autumn, which is recognized because they become darker and soft. If they eat when still they have not matured completely, they leave a strong rough flavor in the mouth, and are irritating. A handful of serbas to the day already exerts therapeutic action. Puré or compota can be dried or be prepared after them to have cooked. The normal dose of serbas is of 3 to 5 spoonfuls 3 times to the day.

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