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Japanese Quince (Chaenomeles japonica), fam. Rosaceae.
Ornamental shrub, blooms in April-May. The fruits ripen by the beginning of autumn (tough and tart - so almost inedible while raw). The medicinal effect of japanese quince is closely related to combination of tannins and pectins, which provide hemostatic, anti-inflammatory and anti-diarrheal action. Astringency is reduced by cooking, so the fruits are used to flavor various dishes.