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CULTURAL AND WILD PLANTS
Eggplant. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Eggplant, Solanum melongena. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Eggplant (Solanum) Family: Solanaceae (Solanaceae) Origin: Eggplant is native to India. In ancient times, eggplants were grown in India and China, from where they spread throughout the world. Area: Eggplants are grown in many countries around the world, especially in tropical and subtropical regions. The largest producers are China, India, Turkey, Iran, Spain and Italy. Chemical composition: Eggplant contains many vitamins and minerals such as vitamin C, vitamin K, vitamin B6, folic acid, potassium, magnesium and others. They also contain anthocyanins, which give them their characteristic purple color. Economic value: Eggplant is a popular vegetable that is used in cooking for various dishes such as moussaka, stew, grilled and others. They are also used for canning. In folk medicine, eggplants are used to treat various diseases such as diabetes, atherosclerosis, etc. Legends, myths, symbolism: According to legend, the eggplant originated on the island of Sicily as a result of a marriage between a vine and a pumpkin. In Italy, eggplant symbolizes femininity, in India - wealth and prosperity, and in China - longevity and health. Eggplant is also often associated with the sun and warmth, as it likes warm and sunny places to grow. In India, eggplant is considered a sacred plant and is not eaten.
Eggplant, Solanum melongena. Description, illustrations of the plant Eggplant, Solatium melongena L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
An annual herbaceous plant. The stem is erect, branched, pubescent, 70 cm or more high. The leaves are alternate, ovate, petiolate, large, pubescent, green with a purple tint. Flowers solitary or collected in a brush; calyx bell-shaped or spike-shaped, often with spines, corolla light or dark purple. The fruit is a large berry, most often pear-shaped, from light purple to dark purple in color; there are varieties with white fruits. Seeds are small, flat, brown-yellow. Blooms in June-July. Eggplant is native to East India and Burma, from where it spread to the north through Afghanistan and Iran. In Europe, eggplant became known as a cultivated plant only in the middle of the XNUMXth century. For a long time it was bred as an ornamental plant, and only in the XNUMXth century in most European countries was it appreciated as a vegetable crop. Currently, eggplant is cultivated in countries with a warm and temperate climate. Eggplant, as a native of the tropics, is demanding of heat, light and moisture. The minimum temperature for seed germination and plant growth is 13-15 °C, with slight frosts it dies. Eggplant grows well on black soil; does not tolerate heavy, damp, saline soils. The best predecessors are perennial herbs, cucumber, onions, cabbage, legumes. Eggplants should not be planted after tomatoes, peppers and eggplants themselves. Eggplants are grown from seeds or seedlings, propagated by seedlings. Seedlings are planted in open ground in the second half of April - early May, when the danger of frost has passed. Before planting, the soil is kept loose and free of weeds. Before planting, deep loosening and leveling of the surface are carried out. Seedlings are planted in holes spaced 20-25 cm apart from one another. The distance between rows is 40-50 cm. With a lack of moisture, flower buds fall off, so it is especially important to water the plant during budding and fruiting. Simultaneously with watering, it is useful to fertilize with fertilizers. In order to get large fruits, five or six flowers are left on one plant. The crop is harvested selectively. Ripe eggplants are cut with secateurs every six to eight days, preventing them from turning white. Picking the fruit is not recommended, as this damages the plant and reduces its productivity. Eggplants are stored for no more than ten days in a dark place (in the light they form a poisonous substance solanine, which can cause poisoning). Fruits that have finished growing, but physiologically not quite ripe fruits, the so-called "blue ones", are used for food. Their flesh is greenish or white, loose or dense, tasteless or sweetish. Eggplant is not classified as a medicinal plant, but the unique combination of carbohydrates, proteins, minerals, tannins and other substances allows us to consider it a valuable product in the diet. Calorie and vitamin content are small, but this does not reduce the merits of the fruit. They contain a fairly large amount of pectins, which, together with delicate fiber, have a beneficial effect on the intestinal microflora. Eggplant is a valuable source of minerals, especially potassium, which improves cardiac activity, enhances the excretion of fluid from the body. It is noticed that with the constant use of eggplant in food, the level of cholesterol in the blood is significantly reduced. Therefore, they are recommended to be included in the diet of the elderly. The manganese contained in fruits helps to better digest fats, which counteracts fatty liver. The combination of elements that enhance each other's action - iron, manganese, zinc, copper, cobalt - helps to reduce blood sugar, which is useful in diabetes. For food purposes, eggplants are used very widely. They are fried, baked, stuffed, pickled, salted. Eggplants are especially popular in Moldovan and Georgian cuisine. Eggplant caviar, eggplants in sauce, salted eggplants with garlic and celery, cabbage and carrots, fried with tomatoes, onions, peppers and other vegetables are preserved for consumption in winter. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Eggplant, Solanum melongena L. Classification, synonyms, botanical description, nutritional value, cultivation
Names: German Eierfrucht; Goal. eierplant, eiervrucht; dates aegplante; Swede, agg-frucktsplanta; English egg-plant, Jews apple; fr. aubergine; it. petronciana, melenzana; Spanish berengena; port, beringella; rum. patlagele vinete; hung. tojasgyihnoles; Slovenian jajceves; Serb, modripatlidzan; Czech lilek; Polish jajko krzewiste, gruszka milosna, oberzynka; jap, nasu, nasubi. An annual plant originating from India. It is cultivated on a large scale in the south, with the help of seedlings, early-ripening varieties are also grown in the north (Pear-shaped, Delicacy, Maykop, etc.). Plant 50-70 cm high (sometimes 150 cm). The root system is powerful, located superficially. Separate roots (on light soils) penetrate to a depth of more than 1 m. The stem is round, green or purple, pubescent. Leaves alternate, oblong-ovate, oval or ovate, lobed or with sinuous margins, pubescent. The leaf blade varies in size from 11 to 30 cm long and 7 to 25 cm wide; green or purple. Flowers solitary or collected in racemes of 2-7; drooping. Calyx with or without spikes; corolla white or purple, 5-7 cleavage-petaled. Anthers on short filaments, yellow, opening at the top, shorter or longer than the pistil. The fruit is a berry, ovoid, spherical, elongated or other forms, varies in weight from 20 g to 2 kg. In technical ripeness, the fruits are purple, and in the seed they turn brown. The pulp of the fruit is bitter, white or greenish. There are many seeds; they are more or less rounded, flat, bare, light yellow. The weight of 1000 seeds is 3,8-4,4 g.
The chemical composition of technically ripe fruits according to Koenig: water - 93,24%, nitrogenous substances - 1,08; fat - 0,09; nitrogen-free extractives - 3,94; fiber - 1,15; ash - 0,50%. Eggplants are used to prepare a variety of dishes in cooking and for the canning industry. Eggplant is a heat-loving, soil-demanding plant that does not tolerate a lack of moisture. Especially common in Japan, Europe and America. Solatium melongena is divided into three subspecies: subsp. orientate Haz., subsp. occidenal Haz. and subsp. indicum haz. It is convenient to classify eggplant varieties into groups according to the color of the fruit, since this is a clear sign. Purple and chokeberry are vegetable varieties; white-fruited, as well as varieties with striped and scarlet-red fruits, have a decorative value. Author: Ipatiev A.N.
Eggplant, Solanum melongena. Methods of application, origin of the plant, range, botanical description, cultivation
Eggplants: on the left - Bulgarian Eggplant; on the right - Peking Eggplant Eggplant (Solanum melongena L.) is the third most important crop from the Solanaceae family. Fresh eggplant contains 7% carbohydrates, 1% protein, 1,3 mg/100 g of iron, 0,05 mg/100 g of thiamine, 0,05 mg/100 g of riboflavin, 0,5 mg/100 g of vitamin PP, vitamin C - only 9 mg / 100 g (in this respect, eggplant is much inferior to other nightshades). Eggplant fruits, ripe and unripe, are eaten boiled, fried, baked, canned. Unripe fruits are sometimes used in spice mixtures. The birthplace of eggplant is India, where it was introduced into culture, wild forms are still found here. The secondary center, which also presents a rich variety of forms of this plant, is located on the territory of China and some other countries of Southeast Asia. Arabs around the XNUMXth century. brought eggplant to Spain. Later, with the Persians, the plant came to Africa. Today, eggplant is a common vegetable crop in most countries of the tropics and subtropics. More than 5 million tons of it are produced annually in the world. The main eggplant producers: China, Indonesia, Japan, Turkey, Philippines, Egypt, Thailand, India. Eggplant is a perennial herbaceous plant grown in culture as an annual. Branching bushes can reach a height of 0,5-1,5 m. The root system is of the rod type, well developed. The stem is pubescent, sometimes with a purple tint, in old plants it can become woody. The leaves are alternate, simple, ovate, lobed, pubescent. Flowers solitary or collected in groups of 2-5, corolla 5-membered, often with a purple color. The fruits are large, 2-celled, rounded or elongated, with a smooth shiny surface of yellow, purple (therefore, eggplants are often affectionately called "blue"), black or white. The seeds are small, have a light brown color, the weight of 1000 seeds is about 4 g.
For the growth and development of most varieties, the optimum temperature is about 25-30 ° C. Some varieties can tolerate low temperatures. The most favorable climatic conditions for eggplant culture are in coastal plain areas with relatively small temperature fluctuations. Root growth can sometimes be inhibited due to too high soil temperatures; in this case, mulching is very useful (covering the earth between rows with plant residues, straw, etc.). Eggplant is grown in both the rainy and dry seasons, but excessive rainfall retards plant growth and development. Breeders have created heterotic hybrids of eggplant, characterized by increased productivity, as well as promising varieties with a sign of male functional sterility. When breeding, varieties are selected whose fruits contain few seeds and are distinguished by tender pulp. Parthenocarpic fruit formation in eggplant can also be artificially induced by pollinating the flowers with the pollen of purple petunia (Petunia violacca Lindl). In most tropical countries, eggplant is grown throughout the year. In areas with bacterial wilt, eggplant plants are often grafted onto disease-resistant rootstocks of other Solanum species. Nematodes, as well as some leaf-eating insects, cause great harm to eggplant culture. In the humid tropics, bacterial wilt is a great danger, as for tomato. Now, however, a number of varieties resistant to this disease have been created.
Best of all, the culture succeeds on fertile light loamy soils. Pre-grown seedlings 10-12 cm high are planted on the plantation. In India, seeds are sown for seedlings in mountainous areas in April - May, and on the plain 2-3 times a year: in February - March, May - July and October - November. When growing seedlings at the end of the year, in some areas it has to be protected from the cold. Seedling plants are planted in rows about 45 cm apart, the row spacing is 60-90 cm. For taller varieties, a large feeding area is also allocated. Sometimes, in the spring, eggplant is grown in mixed crops with melon, pumpkin or onion. In some areas, cuttings are used to propagate eggplant, which are obtained from the side shoots of vegetative plants, but this method is relatively rare. Sometimes, after the planted plants have taken root, they remove the apical growth points to stimulate branching. Caring for plants on a plantation consists of weeding, watering, fertilizing with nitrogen fertilizers, and controlling pests and diseases. In the event of a threat of a decrease in temperature, watering is carried out more often. Tall varieties are grown on supports. Additional waterings are carried out mainly at the crop in the dry season. This prevents unwanted dropping of leaves and flower buds. The fruits are harvested while they are not coarsened. The average yield is 14 t/ha. Eggplants collected from the field are cooled to room temperature. In winter, they can be stored for 2-3 days. At a temperature of about 10 ° C and an air humidity of 90-95%, the fruits are stored for up to 2 weeks. Authors: Baranov V.D., Ustimenko G.V.
Eggplant. The history of growing a plant, economic importance, cultivation, use in cooking
The Arabic name for the "blue tomato" (as it was sometimes called, but more often just "blue" - it turns out that the adjective itself can turn into a gentle-sounding noun) and can now be heard in the oases of the Sahara, in Egypt - right up to Guinea - "badinjal" . Eggplants were not known to either the ancient Greeks or the Romans (however, there are other opinions). Until the beginning of the XNUMXth century, no European scientist knew about this plant - at least did not mention it. But in the Arabic literature already in the XNUMXth century it was said about the culture of eggplant in North Africa... This representative of the nightshade is cultivated for its large oblong dark purple fruits in the south of Ukraine and Russia, in the Mediterranean and North Africa, in many Asian countries. While other nightshades spread from America, eggplant was introduced to America (apparently in 1658). So, the surviving records of the Arab doctor Ibn El-Beitar indicate that the eggplant was cultivated in North Africa already in the XNUMXth century. Of the European countries, Italy was the first to follow the example of North Africa in this matter - trade sea routes made it possible to adopt the experience of African (more precisely, Arab) neighbors. And in France of the XNUMXth century, eggplants were first bred as ornamental plants! The appearance of the "blue ones", and the truth, is very peculiar. The fact that the first indications of acquaintance with eggplants were among the Arabs, who had close trade relations with the east and south of Asia (up to the island of Java) in the early Middle Ages, tells us that this plant comes from India. The fact that scientists spoke about the eggplant as easily and often running wild in the flora of Indochina (moreover, the plant, running wild, becomes strongly prickly) confirms this assumption. Most likely, the eggplant was bred by man about two thousand years ago by unconscious selection due to one of the weedy species of nightshade, which often settled in fertilized places (rich in nitrogen) near housing. Moreover, there are several species of nightshade related to eggplant that grow wild in India (and near India). Today it is generally accepted that the birthplace of this cultivated plant is India and Burma, where the history of agriculture also has millennia. Once called Solanum melongena by Linnaeus, the eggplant became known in France as "melongin" or "aubergine" (aubergine). In the books of A. Chase, there are recipes for cooking dishes from "melongin": fruits, cut into slices, along with slices of onion and sweet pepper are steamed, and then served on the table with tomatoes or cheese (it is better to exclude the last component in case of digestive problems), seasoned with oil. In Ukraine and Russia, eggplants began to be grown in the XNUMXth-XNUMXth centuries, and closer to the north they were called "demyanki". When meat stews were cooked, chopped "demyanki" were added to the boiling brew. In the XNUMXth century, for some reason, even the name "Pakistan" was encountered, and in Dahl's dictionary there are other words for this plant - "Badarzhan" and "Baglazhan". Of course, this is the Slavicized Arabic "badinjal". At home, this is a perennial plant, in the middle latitudes it is an annual, the "blue ones" do not withstand frosts. Eggplants rarely grow above half a meter (maximum - 70 cm); alternate ovoid leaves have a purple hue. Light purple (or dark purple) flowers are often solitary, less often 2-3 (sometimes 5) are collected in inflorescences - racemose curls. The fruit is a large berry, 5 to 30 cm long (5-10 cm wide), usually elongated pear-shaped, with an intense purple color. The seeds are flat and wrinkled.
It is customary to eat, like cucumbers, not quite ripe fruits - their flesh is white or greenish, loose or more dense, tasteless or sweetish, depending on the variety. The "blue" vegetable has long been widely used in cooking (steamed eggplant, eggplant stuffed with meat and rice) and in canning - eggplant in sauce and eggplant "caviar" are probably known to everyone. Thanks to mineral salts containing iron, copper and manganese, eggplant fruits stimulate hematopoiesis, having a beneficial effect on the functions of the bone marrow and spleen. With more or less regular use of "blue ones", the level of erythrocytes and hemoglobin in the blood rises, anemia is successfully cured, and the functioning of the liver and kidneys improves. The latter property is associated with a mild diuretic effect of the fruit. In addition, more or less regular consumption of fresh or canned "blue" stimulates the intestines. Getting rid of "stagnation", it becomes healthier - maybe that's why in the East "badinjal" was considered a "vegetable of longevity"? And since eggplants are low in calories, they are simply indispensable for many weight loss diets. Author: A.Ryabokon
Eggplant. reference Information
Eggplant grows wild and now grows in India, where it was introduced into cultures long before our era. This vegetable feels great in both the tropics and temperate climates. The ancestors of cultivated eggplant were so bitter that no one would eat them. Only those who had toothaches held boiled eggplant in their mouths so that its bitterness would drown out the pain. The bitter taste of eggplant is especially loved in Japan, where it is grown everywhere, collecting two crops a year. He is affectionately known as "the blue one". A more rare name for eggplant is "Indian year". Eggplants are not rich in nutrients, but are valued for their unique taste qualities, which are determined by the presence of a small amount of sugar and solanine M (melongen). Eating eggplant lowers blood cholesterol levels.
Eggplant belongs to the nightshade family. The root system of eggplants is powerful, strongly branching, most of the roots are located in the upper soil layer (30-40 cm). The plant can be from 13 to 125 cm high, and in greenhouses - up to 3 meters. The stem is erect, strongly or slightly pubescent, covered with spines; in some varieties they are absent. The stem has a very different color: green, gray-green, greenish-violet. The leaves are alternate, solitary, coloring from light green to greenish-violet. Leaves may have thorns. Eggplant is a self-pollinating plant, its fruit is a berry of various shapes and colors, weighing up to 2 kg. Author: Reva M.L.
Eggplant, Solanum melongena. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Eggplant, Solanum melongena. Tips for growing, harvesting and storing
Eggplant (Solanum melongena) is a thermophilic plant that can be grown outdoors or in a greenhouse. Tips for growing, harvesting and storing eggplant: Cultivation:
Workpiece:
Storage:
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