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CULTURAL AND WILD PLANTS
Artichoke. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Artichoke, Cynara scolymus. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Artichoke (Cynara) Family: Asteraceae (Asteraceae) Origin: The artichoke originates from the Mediterranean and was one of the first cultivated plants in what is now Spain and Italy. Area: Artichoke plants are grown in many countries around the world, including the Mediterranean, USA, Australia and China. Chemical composition: The artichoke contains many beneficial substances, including flavonoids, carotenoids, phenylpropanoids, sugars, proteins, minerals and vitamins. Artichoke leaves contain chemical compounds such as cynaropicrin, which have hepatoprotective effects. Economic value: The artichoke is widely used in cooking to create various dishes such as salads, pizzas, side dishes and appetizers. Artichokes are also used to make jams and marmalades. In medicine, the artichoke is used to treat digestive disorders such as dyspepsia and to lower blood cholesterol levels. Artichoke is also used in cosmetology to improve skin condition. The artichoke is popular in landscape design as an ornamental plant due to its large, brightly colored flowers and large, green leaves. Legends, myths, symbolism: In Italian culture, the artichoke is associated with the city of Roma and the region of Lazio. It is included in many traditional Roman cuisines such as carciofi alla romana (Roman artichokes) and is also used as an ingredient in Italian salads and appetizers. In this context, the artichoke symbolizes the culture and traditions of Lazio. In addition, in some cultures, the artichoke may be associated with erotica and sexuality.
Artichoke, Cynara scolymus. Description, illustrations of the plant Artichoke. Legends, myths, history
The artichoke is a plant in which everything is beautiful: from the original outer shell with small thorns to the inner content, which is admired by chefs around the world, and doctors consider it a healthy food product. Despite the fact that the raw artichoke tastes like a walnut, its calorie content is much lower (only 53 kcal), and there are no less vitamins and minerals in the natural artichoke product. The artichoke has two names - the one that we know comes from Arabic, and the second name - cinara - comes from the Greek language and has a very interesting legend about unearthly love. Zeus, having somehow visited his brother Poseidon, fell in love with a girl named Cynar, moreover, he was carried away by her so much that he offered to turn her into an immortal goddess - so the beauty could meet Zeus on Olympus. Cynar agreed and visited the god while his wife Hera was away. However, one day Cinara wanted to descend into the mortal world, without first asking permission from the lord of the gods. Upon discovering this, Zeus became angry and turned his mistress into a thorny plant that looks like a weed. Artichokes have been widely used primarily in cooking - cooks use both young flowers and late cones. Artichokes are suitable for frying, stewing, as a side dish for meat rice dishes, and many people prefer to add the tender middle to salads - a natural product refreshes the taste of the dish. Artichoke inflorescences contain a lot of vitamins, minerals and beneficial acids. In addition, artichokes contain unique and valuable biological substances. It is believed that artichokes should be used as a substitute for starch in diabetes mellitus, decoctions of leaves and petioles normalize the functioning of the central nervous system, and also reduce cholesterol levels in the body. In addition, artichokes have a beneficial effect on the liver, reducing the toxic effects of many drugs on the body. However, as with the consumption of any product, there are some nuances. First, dishes with artichokes should be eaten on the first day of preparation - they cannot be stored in the refrigerator. Secondly, artichokes lower blood pressure, so those who suffer from low blood pressure should not eat them a lot and often. Finally, only a young vegetable can be consumed fresh - "adult" artichokes must certainly be subjected to heat treatment.
Common artichoke, Cynara scolymus L. Botanical description, distribution, chemical composition, features of use
Aster family - Asteraceae. Perennial. The leaves are pinnately dissected, with serrated lobed segments, sometimes prickly, pubescent below, green or greyish-green. The flowers are collected in large (up to 12 cm in diameter) baskets. Wrap almost spherical of multi-row, fleshy at the base, leaflets. Corolla tubular, five-parted, blue or blue-violet. The fruit is an achene, large, naked, flattened or quadrangular, with a cut top. It grows wild in Southern Europe and North Africa. Introduced into culture in the Mediterranean long before our era. Currently grown in many countries of Western Europe, especially in France and Italy. In Ukraine, it is cultivated mainly in the south. Artichoke leaves contain flavonoid glycosides - derivatives of luteolin - cynaroside, scolimoside and cynarotrizide; phenolcarboxylic acids (caffeic, chlorogenic, neochlorogenic, 4-o-cofesil-caffeyl-D-quinic acid). In addition, glycolic and glyceric acids, inulin were found in the composition of the plant. The receptacle contains protein substances, carbohydrates, carotene, inulin polysaccharide, vitamins in large quantities - thiamine, riboflavin, ascorbic acid. Artichoke is a popular spicy-tasting vegetable plant in many countries of Western Europe, especially in France, Italy, Greece. The fleshy receptacle of unopened inflorescences (baskets) and the thickened bases of the scales of the lower rows of the involucre are used for food. A salad is prepared from raw and canned artichokes, boiled and eaten with sauces. The lower part of the artichoke pulp is a valuable dietary product. Due to the presence of cynarin, the plant is useful for the elderly and patients with atherosclerosis (when eaten, there is an improvement in well-being and a decrease in cholesterol). Cynarine also has a diuretic effect, is an antidote for alkaloid poisoning. A decoction of artichoke baskets with fresh egg yolks is recommended for constipation and liver diseases. The artichoke was cultivated more than 5 thousand years ago as a food and medicinal plant. Among the ancient Greeks and Romans, it was valued above all other vegetables. It was believed that eating artichoke softens the smell of sweat, promotes pleasant breathing, and the juice squeezed from the plant before flowering strengthens thinning hair.
The ancient Roman scientist Pliny the Elder valued the artichoke as a means of stimulating the excretion of urine. In the Renaissance and the Middle Ages, the plant was used as a diuretic, antirheumatic and choleretic agent. In the XVIII-XIX centuries. artichoke leaves were widely used to treat jaundice, scurvy, edema, rheumatism, some heart diseases accompanied by edema, as a diaphoretic and an appetite enhancer. The mention of the medicinal value of the artichoke is first found in A. T. Bolotov ("On what is medical in artichokes"), it was used in those days for jaundice and chronic aches. In recent years, medicines have been obtained from artichoke leaves in many countries of the world. In animal experiments and clinical trials, their diuretic, choleretic and hypocholesterolemic effects have been confirmed. Artichoke preparations are used to treat jaundice (especially in children), gallstone disease, hepatitis, endarteritis, and atherosclerosis. There is information about the successful use of its preparations for the treatment of allergies (urticaria, serum sickness, etc.), a number of forms of psoriasis and eczema. The artichoke is indicated in the pre- and postoperative period for patients undergoing operations on the liver and kidneys. Artichoke extract and cynarin in humans and animals, when taken orally, has a pronounced choleretic effect, increasing the dry residue and cholesterol content in bile. In the treatment of syphilis with drugs from the group of arseno-benzenes, the simultaneous administration of artichoke extract to patients weakens their toxic effect on the liver. In patients with azotemia, the extract causes an increase in diuresis and the concentration ability of the kidneys, azoturia and an improvement in the general condition. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Artichoke, Cynara Scolymus L. Classification, synonyms, botanical description, nutritional value, cultivation
Synonym: C. cardunculies chat. sativa Moris. Names: Arm. kangarni; German Artischock; Goal. artisjok; dates artiskok; Swede, kronarts kocka; English artichoke; fr. artichaut; it. carciofo, articiocca; Spanish alcachofa; apr. alcaucil; port, alcadhofra; rum. anghenare; hung. articsoka; Slovenian articoka; Czech articoky; Polish karczoch. A perennial plant that grows wild in southern Europe and is widely cultivated in France and Italy. The root is long, taproot. Leaves pinnately dissected; leaf lobes are lanceolate, lobed-incised, sometimes with spines. The leaves are green or grayish-green, gray-felt on the underside. Flower stems are slightly branched, up to 1,5 m high or more. Inflorescences are large, flat-round, spherical, oval or conical in shape with a fleshy receptacle. Wrapping scales near the base are wide, fleshy, green, gray or purple in color. The flowers are bluish. The fruit is a large gray achene with a marble color, in a hard shell. Weight of 1000 seeds - 45-55 g; remain viable for up to 6 years. Propagated by both seeds and cuttings. The harvest reaches 25-30 thousand heads per hectare. Artichoke is a relatively cold-resistant plant, withstands frosts down to 2 °C; hibernates without shelter. The most sensitive to frost is the inflorescence, which is damaged at -1 °C and dies at -2-3 °C. It grows well only on fertile (garden) soils. With excess moisture and low temperatures, the roots rot. In drought conditions, growth is weakened and inflorescences are crushed, the receptacle becomes rough. The plant is cross-pollinated by wind and insects.
There are quite a few varieties of artichoke. We give descriptions of some of them. White Lansky. The plant is relatively rough, of medium height, with greyish-silvery, somewhat pigmented non-thorny foliage. The stem is erect, bearing 2 or 3 secondary branches. The heads are large, wide and with a wide receptacle. Scales at the base are very fleshy, tightly pressed to each other; pale green, entire, at the base with a slight lilac tint. The stems are not higher than 0,75-0,85 m, biennial plants have 3-4 stems. Especially common near Paris. Green Provencal. Plant of medium height with dark green leaves. The heads are green, more elongated, but less thick than those of the Lan artichoke. Scales are uniform, green, long, narrow and prickly, medium fleshy. Common in the south of France, eaten raw (in pepper sauce) at a time when the flower is still half underdeveloped. Large short-nosed Brittany. The plant is tall (1-1,3 m); leaves are wide; the heads are short, large, almost spherical, flattened at the apex; scales are green, brownish or slightly purple at the edges, short, widened, rather fleshy at the base. Common in France; convenient for cooking thanks to large heads. Real. Plant 0,7-0,8 m high; leaves greyish-green, light, very toothed, sides reddish, especially at the base. The heads are flattened-rounded, lilac at a young age, then take on a grayish-violet color. The scales are wide, short and non-spiky. The variety is very productive in the southern regions of France (Cannes, Nice), yields from early spring and almost throughout the year, if maintained by frequent watering. It is used mainly in its raw form, when its heads are still underdeveloped. Purple early. The plant is dwarf (height 0,7 m). The leaves are grayish-green, wide, striped. The heads are round, green, when ripe - dark purple. The scales are long, pointed, slightly prickly. Variety Early. Young heads are especially tasty when raw. Somewhat more sensitive to cold than others, it is not recommended to breed in early spring. Brittany copper. The plant is low; the heads are round, large, at first purple, then they take on a shade of red copper; scales are pointed. Gray (purple, long). A variety with long, thin and rather sparse heads, which are widened at the edge. It is cultivated mainly in the south of France. The variety is very early. Black English. The variety is very famous; plant with numerous round black-violet heads of medium size. From Macau. Somewhat similar to the Brittany artichoke. Cultivated in the southwest of France. Lo oblong. The heads are large, oblong, scales with a small notch, slightly compressed at the base and close together at the apex. Ghent. The plant is delicate, the heads are pale green, oblong, prickly, the flesh of the receptacle is yellow, sweet and very tender. Purple provence. The plant is very low, with swollen, short, rounded, dark purple heads when young, then turning green. The variety is productive, sensitive to cold, abundantly fructifies only in spring. Purple flattened forty days. The plant is of medium height, the heads are small; scales are round, rising, green with a purple tint. The variety is early. Purple Lo. Medium heads; loose scales are green and purple where covered by other scales. Lilac stems. Purple Tuscan. The heads are numerous, oblong, pointed, intensely purple. Widespread around Florence. Young tender heads are boiled whole. Purple Venetian. The plant is rough. The heads are medium, elongated-conical, dark purple (especially young ones); the scales are noticeably fleshy, very pleasant in taste, under the influence of light the free part has a yellow tint. The variety is not productive enough.
In the south, the artichoke overwinters in the ground. In the middle lane and to the north, it is cultivated from southern seeds as an annual vegetable. However, in such climatic conditions, seed vernalization is necessary, without which the artichoke will not bloom. Seeds are laid out in a layer one at a time on any hygroscopic substrate (felt, filter paper, etc.), covered with the same material and kept moistened for 2-3 days. The seeds swell, then they are transferred to a warm place in the same container (necessarily moistened) and wait for pecking. Usually it starts in 5-6 days and goes very unevenly. When most of the seeds germinate, they are taken out in the same felt to a glacier or to a room where the temperature is about zero, a barrel of ice is brought in, and the seeds are kept on ice for 2-3 days. If the sowing is done early (and in order to get large heads, it is advisable to sow early), in February, the seedlings are transplanted into pots and grown in a greenhouse or hotbeds. The artichoke works well only on fertile garden lands. Its seedlings are planted in the ground (in northern conditions) in May; covered in case of frost. Seedlings, depending on the variety, are planted at different distances. For early low-growing varieties, the distance between plants is sufficient at 55-60 cm; for tall - 70 - 100 cm. For overwintering, dug out plants are placed in basements, where they are dug in with sand. However, the roots are poorly preserved. Author: Ipatiev A.N.
Artichoke. reference Information
In ancient times, the artichoke was a rare plant, the food of kings and the rich. The Romans learned how to prepare the artichoke for future use with honey, vinegar, cumin - this allowed them to enjoy the delicious fruits of the artichoke all year round. The artichoke is thermophilic, loves a mild climate. But this stable plant can withstand small temperature fluctuations, even frost and small frosts (not lower than -3 degrees). In spring, a luxurious sprawling rosette of silver-green carved leaves appears from the root, seeming velvety. A branched peduncle grows from the center of the rosette, which is crowned with inflorescences of amazing beauty. They are tasty, healthy karchefs (karchofs). The base-receptacle of the inflorescence is thickened and fleshy, continuing with bracts-scales fixed in the form of a ladder. In some species of artichoke, the scales end in a thorn. The fleshy part of the artichoke inflorescence, eaten, is actually an unopened basket of the future artichoke flower, which, in fact, is a vegetable. The young inflorescence of the artichoke resembles the bud of a fabulous flower. Although the artichoke is a perennial plant, it bears fruit for no more than ten years. Up to ten large "fruits" can be harvested from one artichoke bush per season. Therefore, gardeners who grow beautiful and tasty vegetable "flowers" plant only a few artichoke bushes. They are quite enough to provide the needs of the family with this wonderful vegetable. The beginning of the natural fruiting season of the artichoke in Italy is the end of winter. Modern varieties and special agricultural techniques make it possible to harvest artichokes even at the end of autumn. Italians harvest karchefi in the spring, during the mass collection of inflorescences.
Every year in April, during the season of mass gathering of carcefo, the Artichoke Festival is held in many cities of Italy. Vegetable growers bring their grown karchefi to the central squares of cities, creating unique exhibition compositions from selected vegetables. Here, on the square, culinary specialists prepare a variety of delicious dishes from artichokes, which the townspeople regale on incendiary Italian melodies. Many housewives buy freshly picked artichokes for delicacy homemade preparations at the Holiday - they will last until next spring. After all, literally in a week, artichokes will no longer be on sale until the next season of fruiting "flower-vegetables". The amazing taste of the artichoke has made it one of the favorite vegetables of Italians. It is impossible to list all the dishes that are prepared from artichokes, using them both as an appetizer and as a side dish. They are fried, boiled and baked, added to pizza, pasta, rice, soups and salads. Fresh artichokes are a real storehouse of vital substances! They contain: macronutrients - potassium, phosphorus and calcium, as well as sodium and magnesium; trace elements - selenium, manganese, copper, zinc and iron; vitamins - A, B1, B2, C, PP; organic acids - quinic, glyceric, caffeic, glycolic and chlorogenic; some fat; vegetable proteins; carbohydrates; cynarin. The peculiarity of the artichoke is its low calorie content, the minimum amount of proteins and carbohydrates, which, in turn, getting into the body, turn into easily perceived fructose.
Artichoke. Interesting plant facts
The Mediterranean is a land known to us as the birthplace of all kinds of outlandish plants, unusual dishes and savory dishes for our taste. So the artichoke, a plant with wide leaves from the Astrov family, came to us from this wonderful land, immediately becoming a favorite product of gourmets. It is noteworthy that this plant is considered a weed in Australia and regions of South America, and many find it very similar to thistles. This vegetable is used in cooking, so many are wondering how to cook an artichoke. Its widespread use is due to the fact that the artichoke has many useful properties. The artichoke is a fairly beautiful plant with a straight stem and pinnate large leaves, generously strewn with white hairs below. A flowering artichoke is very similar in appearance to a thistle - its flowers also have a rich purple hue, and the inflorescence really looks like a field weed. The plant loves an arid climate and an abundance of sun, therefore it grows everywhere in hot countries, where frequent heavy rains are rare. Artichoke baskets are mainly used for food, which are an unopened basket of the future inflorescence. The artichoke is a perennial plant that grows on soils like a large herbaceous crop. Artichoke baskets, which are so fond of gourmets, reach about 8 cm in diameter, have a typical light green color, sometimes light green. What does an artichoke look like? Any summer resident or a person who has been in nature will consider that the artichoke is a direct relative of our Slavic field weed. They are really very similar, and to an inexperienced eye they may even seem the same. And this is not surprising, because both plants come from the same Astrov family, only the artichoke is much larger, more sprawling than its Slavic counterpart, has more leaves. Artichoke leaves, roots and stem of the plant are used in Vietnam to make tea. It is mainly the baskets of the plant, unopened buds that are used for food: they are eaten fresh, boiled, pickled.
The taste of the artichoke is unique and practically unlike anything else, however, many argue that the cooked artichoke bud most of all resembles green peas. In ancient Egypt and Greece, this plant has been known for a very long time: for more than five thousand years, local residents have been using it as a natural medicine and a natural aphrodisiac. In total, there are about ten species of this Mediterranean plant in the world, but mainly only the Spanish Artichoke is eaten. In Latin, all types of artichoke sound like "cynara", which literally translates as "dog". Obviously, ancient people considered the leaves of an unblown bud to be very similar to dog teeth, which gave this name to the plant. The Spanish artichoke was brought to Russia under Peter the Great, where it was mainly used as an ornamental plant. The cultivated species Cynara cardunculus is actively grown in the regions of Italy and France. Baskets of the Spanish Artichoke are especially large, reaching a diameter of up to 12 cm, they are very rich in carotene, vitamin C, thiamine and vitamin B2. From this type of artichoke, other large-sized cultural categories have been developed by cultivation:
From the leaves of the artichoke, scientists develop drugs, it is actively used as a dietary supplement, in order to reduce weight, etc. Due to its low calorie content (only 47 kcal per 100 grams of product), the artichoke received the title of a dietary plant, and its composition rich in vital microelements is able to compensate for the deficiency of vitamins in the body.
Artichoke, Cynara scolymus. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Artichoke, Cynara scolymus. Tips for growing, harvesting and storing
The artichoke (Cynara scolymus) is a perennial plant that can grow up to 1,5 meters tall and produces large, spiny buds. Tips for growing, harvesting and storing artichokes: Cultivation:
Workpiece:
Storage:
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