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CULTURAL AND WILD PLANTS
Saxifrage femur. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Saxifrage femur, Pimpinella saxifraga. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Thigh (Saxifraga) Family: Saxifragaceae (Saxifragaceae) Origin: The saxifrage femur is a perennial plant that grows in the mountainous regions of Europe and Asia. Area: The saxifrage femur is found in the Alps, Carpathians, Urals, Sayans and other mountain systems of Europe and Asia. Chemical composition: The saxifrage femur contains flavonoids, tannins, essential oils, as well as ascorbic acid and other biologically active substances. Economic value: Saxifrage femur is used medicinally to treat urinary tract disorders, skin disorders, and hemorrhoids. Also, this type of hip is popular in landscape design for decorating gardens, parks and alpine slides. Legends, myths, symbolism: In Greek mythology, the saxifrage was associated with the goddess of love, Aphrodite. It was believed that this plant was created from drops of the goddess's blood when she was wounded in battle. In medieval Europe, saxifrage was used as an aphrodisiac and a medicine to improve digestion. Symbolically, the saxifrage hip is associated with love and passion, due to its connection with the Greek goddess Aphrodite. Its aroma can also symbolize the warmth of the hearth and comfort.
Saxifrage femur, Pimpinella saxifraga. Description, illustrations of the plant Saxifrage femur, Pimpinella saxifraga. Description of the plant, area, cultivation, application
It grows along roads, in wastelands, forest edges, clearings, in fresh forests, among shrubs on loamy, sandy loamy soils. A perennial herbaceous plant up to 1 m high. The rhizome is short, simple or many-headed, turning into a fusiform, red-brown fleshy root up to 20 cm or more long, simple or slightly branched. Several erect stems grow annually from the rhizome, branched at the top, finely ribbed, hollow inside, pubescent outside. Leaves basal and lower stem, on long petioles, with 3-5 pairs of incised or separate leaflets. The stem leaves are smaller, dissected, the upper ones are small, consist of several segments. Blooms all summer, from May to September. The flowers are white, collected in multi-beam complex umbrellas. Fruits are bare, ovoid, brown two-seeded seeds up to 2,5 mm long. The seed is protein, fills the entire fruit, fuses with it. The rhizomes and roots of the femur contain saponins, tannins, bitterness, resins, organic acids (benzoic and acetic), essential and fatty oils, furocoumarins, and sugars. The leaves contain protein, fiber, ash, essential oil, vitamin C. For economic purposes, essential oil is extracted from the roots, which is used in the perfume industry for tooth powders, pastes, and creams.
Young fresh leaves, rhizomes, roots and fruits of the thigh are suitable for nutrition. Vitamin salads, vinaigrettes, soups, borscht, side dishes for meat and fish are prepared from fresh young basal leaves. Crushed fruits and roots are used as a spicy seasoning for meat, fish, vegetable, cereal dishes. The flowers are put in salting, pickling cucumbers, tomatoes, in tinctures, wines. The seeds are added to baked goods. Seasoning from the rhizomes of the thigh. Grind the dried rhizomes into powder in a coffee grinder or in a mortar, sift. Use to give a spicy taste to second courses, gravies, sauces. Seasoning spicy from the rhizomes and leaves of the thigh. Rinse fresh rhizomes and leaves well, pass through a meat grinder, salt, mix well. Store in a glass container in a cool place. Apply as a seasoning to the first, second courses, appetizers, 1 kg of a mixture of rhizomes and leaves of the thigh, 50 g of salt. Fenugreek seed powder. Clean the dried seeds from impurities, grind in a coffee grinder. Use for seasonings, appetizers, first and second courses, gravy, sauces. Salad with thigh. Rinse young leaves with cold water, blanch for 2-3 minutes, chop finely, add chopped radishes, green onions, hard-boiled eggs, salt, season with sour cream (you can use mayonnaise or vegetable oil). 40 g of femur leaves, 30-50 g of radish, 1 egg, 40 g of sour cream, salt to taste. Salad with thigh. Grind the peeled pumpkin on a coarse grater, add grated horseradish, chopped onion and thigh leaves, pepper, mustard, salt. Mix the salad thoroughly, season with sour cream or mayonnaise, sprinkle with dill and parsley. 150 g pumpkin, 25 g green onion, 40 g thigh, 15 g horseradish, 50 g mayonnaise (or sour cream), pepper, mustard, salt to taste, dill and parsley. Salad with thigh. Cut boiled or fried meat into small pieces, add green peas, chopped boiled potatoes, pickled cucumber, leaves or powder of thigh, hard-boiled egg, green onion, salt. Dress the salad with mayonnaise or sour cream, sprinkle with dill and parsley. 150 g of meat, 50 g of green peas, 50 g of potatoes, 50 g of pickled cucumbers, 60 g of leaves or 15 g of thigh powder, 1 egg, 25 g of green onions, 50 g of mayonnaise, salt, dill and parsley. Soup with thigh. Boil chopped carrots, parsley root, potatoes, onions in meat broth or water. A few minutes before the readiness, add chopped leaves or seasoning from the thigh. Before serving, put sour cream, parsley and dill on the table. 500 ml of broth, 50 g of carrots, 50 g of potatoes, 15 g of onion, 15 g of parsley root, 25 g of leaves or 15 g of seasoning from the thigh, 25 g of sour cream, dill and parsley. Shchi with thigh. Peeled, chopped parsley roots, celery, onions, carrots, sauté, pour boiling water, cook for 5-7 minutes, add chopped leaves of femur, sorrel, salt and boil over low heat in a sealed container for another 5-7 minutes. Before serving, put slices of hard-boiled eggs, sour cream, sprinkle with dill and parsley on a plate. 500 ml of broth, 15 g of parsley and celery roots, 50 g of carrots. 100 g of femur leaves, 100 g of sorrel, 30 g of onion, 40 g of vegetable oil, 1 egg, 25 g of sour cream, salt, dill and parsley. Okroshka with thigh. In kvass put boiled potatoes grated on a coarse grater, slices of fresh cucumber, hard-boiled egg whites, chopped green onions mashed with salt, yolks mashed with mustard, finely chopped femur leaves, sugar, salt. Before serving, season with sour cream, sprinkle with dill and parsley, 500 ml of kvass, 150 g of potatoes, 100 g of fresh cucumbers, 2 eggs, 25 g of onions, 100 g of thigh leaves, 50 g of sour cream, mustard, sugar, salt to taste, dill and parsley. Fish cutlets with thigh. Pass the fish fillet with onion, fenugreek leaves, white bread soaked in milk through a meat grinder, add salt, pepper, raw egg, softened butter, mix thoroughly. Form cutlets from the mass, bread them in breadcrumbs and fry in vegetable oil (can be steamed). 400-500 g fish fillet, 100 g white bread, 100 ml milk, 50-75 g breadcrumbs, 1 egg, 25 g butter, 100 g vegetable oil, 150 g thigh leaves, 100-150 g onion, pepper, salt to taste. Meat stew with thigh. Cut the meat into pieces, fry in oil until golden brown, then add water, chopped onions, carrots, parsley root and simmer. 5-10 minutes before readiness, put chopped leaves, or spicy seasoning, or thigh powder, garlic, bay leaf, dill seeds, caraway seeds, salt, pepper. 500 g of meat, 50 g of fat or oil, 100 g of carrots, 100 g of onions, 20 g of garlic, 30 g of parsley root, 150 g of leaves or 30 g of thigh powder, 3 cloves of garlic, 3-4 bay leaves, dill, cumin , pepper, salt to taste. Vegetable stew with thigh. In vegetable oil, stew grated beets and carrots until half cooked, add chopped cabbage, coarsely chopped onions and potatoes and simmer. 10 minutes before the vegetables are ready, put the chopped leaves or spicy seasoning of the thigh, bay leaf, dill seeds, caraway seeds, salt. Sprinkle with dill and parsley before serving. 100 g of beets, 150 g of carrots, 100 g of cabbage, 150 g of potatoes, 80 g of onions, 75 g of vegetable oil, 100 g of leaves or 50 g of thigh powder, 3 bay leaves, dill seeds, caraway seeds, salt to taste, dill greens and parsley. Fenugreek seeds are used in confectionery, bakery production for flavoring pastry. When pickling cucumbers, tomatoes put umbrellas with femur flowers.
In folk medicine, the rhizome and roots of the femur are used. Infusions and decoctions of them soothe cough, reduce hoarseness, have an expectorant, diaphoretic, anti-inflammatory, analgesic, diuretic effect. Infusion of roots and rhizomes of the thigh. Infuse 10 g of rhizomes and roots of the thigh in 200 ml of chilled boiled water for 8 hours and strain. Pour the remaining mass with 200 ml of boiling water for 15 minutes, strain, mix with infusion, add sugar or honey to taste. Drink 100 ml 4 times a day before meals for bronchitis, pneumonia, tracheitis, laryngitis, acute respiratory diseases, bronchial asthma, inflammatory diseases of the kidneys, bladder, urolithiasis, gastritis. A decoction of rhizomes and roots of the thigh. Boil 15-20 g of rhizomes and roots of the thigh in 500 ml of water over low heat for 15 minutes, leave for 6 hours, strain, add sugar or honey to taste. Drink 100 ml 3-4 times a day before meals for bronchial asthma, hoarseness, bronchitis, fever, gout, rheumatism, diseases of the kidneys, bladder, acute and chronic gastritis. With fresh juice from the rhizomes and roots of the thigh, make lotions and lubricate the skin to remove age spots. The saxifrage femur is part of the pulmonary and gastric collections. Contraindications have not been established. You can harvest the saxifrage femur in moderation. Rhizomes and roots are dug up in September - October, after flowering or in early spring, shaken off the soil, washed with cold water, cut into pieces. Dry in the shade, in a well-ventilated area, under a canopy, in dryers. After drying, the raw material has a strong, pungent, pleasant smell, sharp sweetish taste. The leaves are harvested before flowering, dried in the shade, on the verandas. When harvesting saxifrage femur, at least 10-15% of plants should be left for seed maturation, natural seeding and vegetative propagation by roots. The saxifrage femur is easy to cultivate, which should be used to create plantations. Stored in boxes lined with paper. Shelf life 3 years. Authors: Alekseychik N.I., Vasanko V.A.
Saxifrage femur, Pimpinella saxifraga L. Botanical description, distribution, chemical composition, features of use
Celery family - Apiaceae. Perennial herbaceous plant 25-60 cm high, glabrous or short-haired. The root is fusiform. Stem erect, thinly ribbed. The lower leaves are pinnate, on petioles, their lobes are ovate or round-ovate, serrated along the edges, including 3-5 pairs, middle leaves with leaflets more deeply dissected into narrow lobes, in the lower part of the stem - with sheaths. The upper leaves are reduced, with a linearly cut blade. The flowers are white, rarely pink, with a small calyx, five-petaled corolla and five stamens. Inflorescences are complex umbrellas with 6-15 rays. The fruits are naked, short-ovate. Blooms in July - August. The fruits ripen in August - September. It grows in glades, hills, dry meadows, open grassy slopes, in light forests. It is found throughout Europe, in the temperate climate of Russia and Asia. The roots contain essential oil, coumarins, pimpinellin, umbelliferone, isobergapten, tannins, resin, sugars, saponins, pectins, furocoumarins, and gum. Essential oil of golden-yellow color with an unpleasant odor, the presence of saxazulene was found in its composition; the oil content in the roots is 0,02-0,7%, in the fruits - 1,6-3,0%. Carotene and ascorbic acid (up to 0,07%) were found in the leaves during flowering. The aerial part of the plant contains up to 11% protein, 2,6% fat, 32% fiber, 8,5% ash, a significant amount of potassium and calcium salts. The smell is weak, inexpressive, the taste is tart, slightly astringent and refreshing. Salads, vinaigrettes, soups are prepared from young leaves and roots; they are used as a seasoning in sausage production. The taste of the plant in the salad resembles cucumbers, at first it is slightly spicy, then it becomes more pronounced. The thigh is used for cooking eggs and cheese, pilaf, boiled and baked fish, added to potato and vegetable soups, salads, sauces, tomatoes and kohlrabi. The flavor of the thigh is enhanced and becomes more subtle after adding a few drops of lemon juice. It is also used to make spicy vinegar. The aerial part, seeds and flowers of the femur are added to flavor drinks that acquire a golden color and a pleasant smell. The thigh is considered a full-fledged substitute for anise and cumin. Seeds are most often used in confectionery and bakery production. Umbrellas with flowers are placed in brine when pickling cucumbers, capers, tomatoes, squash. The leaves are used as a substitute for tea (the so-called Chigir tea). In the Caucasus, the seeds are used instead of anise, the leaves are used for spicy salads, and the root is used as a spicy seasoning for dishes. The use of the thigh promotes a better separation of sputum, is a diuretic, improves digestion. The plant is readily eaten by animals in the pasture and in hay. Its admixture with grass or hay excites the appetite, increases the milk yield of farm animals. The saxifrage femur is mentioned in all herbalists of the XNUMXth century. as a remedy for epidemics of plague and cholera. The use of roots is described in the pharmacopoeias of Norway, Switzerland and other countries of Western Europe. The presence of saponins, essential oils and tannins is an indication for the use of thigh preparations as an expectorant, astringent, diaphoretic for colds, catarrh of the upper respiratory tract, bronchitis, intestinal catarrh. The roots in the form of a tincture or decoction were used in folk medicine - for gout, bronchial asthma, constipation (in the form of an alcohol tincture), kidney stones, as a rinse - for sore throat, laryngitis and scarlet fever. Lotions from the fresh juice of the roots were used to remove age spots on the skin. Good honey plant. Seeds can be used instead of anise in cooking, in confectionery and liquor production, leaves - for spicy salads. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Saxifraga femur, Pimpinella saxifraga L. Description, habitats, nutritional value, culinary use
The saxifrage femur is a perennial herbaceous plant from the umbrella family. The stems are straight, branched, finely ribbed, 30-60 cm high, hollow inside, covered with a short fluff outside. The root is fusiform. Basal leaves are pinnate, round-ovate, serrated, stem leaves are pinnatipartite. The flowers are small, white, with five petals, collected in complex multi-beam umbrellas. The fruits are small ovoid two-seedlings. It grows everywhere in dry meadows, hillsides, forest clearings, among shrubs, along roads. Blooms from July to August. Resins, sugars, benzoic and acetic acids, saponins, tannins and essential oils (0,3%) were found in the roots. The aerial part of the plant contains up to 11% protein, 2,6% fat, 32% fiber, 8,5% ash. In medicine, roots and rhizomes are used. The plant is included in the pharmacopoeias of various countries of the world. Salads, vinaigrettes, soups are prepared from young fresh leaves. The rhizome and roots, which have aromatic properties, are used to prepare seasonings for meat and fish dishes. Fresh leaves of the plant are used to make salads, vinaigrettes and soups. Seasonings for various meat and vegetable dishes are prepared from aromatic and pungent roots and rhizomes, as well as from fruits. The long period of growth of saxifrage allows it to be used in nutrition from early spring to late autumn. Leaves and roots are harvested for future use by drying. In order to preserve natural resources, it is recommended to leave 10-15% of plants for seed propagation. Author: Koshcheev A.K.
Saxifrage femur. reference Information
Saxifrage femur is considered a full-fledged substitute for cumin and anise. Most often used in confectionery, bakery for flavoring products. Umbrellas with flowers are placed in brine when pickling cucumbers and tomatoes, capers. A number of vodka products and tinctures on the flowers of the thigh are known. Tinctures are distinguished by golden color, velvety taste and pleasant smell. Occasionally, the seeds and flowers are used to flavor homemade beer. Author: Reva M.L.
Saxifrage femur, Pimpinella saxifraga. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Saxifrage femur, Pimpinella saxifraga. Tips for growing, harvesting and storing
Saxifrage femur, or saxifrage, Pimpinella saxifraga is a perennial herb that can be used as a medicinal raw material. Tips for growing, harvesting and storing saxifrage femur: Cultivation:
Workpiece:
Please note that before using saxifrage femur as a medicinal raw material, it is necessary to consult a doctor or pharmacist.
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