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Siberian hogweed. Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Basic scientific information, legends, myths, symbolism
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Siberian hogweed, Heracleum sibiricum. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Hogweed (Heracleum)

Family: Umbelliferae (Apiaceae)

Origin: Siberian hogweed is a perennial plant that grows in the northern regions of Eurasia, including Siberia, Kazakhstan and Mongolia.

Area: Distributed in Siberia, the Far East, Japan, Korea and China.

Chemical composition: Siberian hogweed contains essential oil, furocoumarins, carotenoids and flavonoids. The roots of the plant also contain polysaccharides, which are used in medicine and cosmetology.

Economic value: Siberian hogweed roots are widely used in traditional medicine to treat various ailments such as rheumatism, joint pain, arthritis, and others. Also, the roots of the plant are used in the food industry, cooking and the production of alcoholic beverages. Siberian hogweed leaves can also be used as an aromatic spice.

Legends, myths, symbolism: According to legend, Siberian hogweed was a gift from the gods to humanity to help people maintain health and strength. There is also a legend that Siberian hogweed helps to get rid of evil spirits and attract good luck. In ancient times, its leaves were used to make amulets and amulets, as well as to cleanse the house of negative energy. In Siberian folk beliefs, Siberian hogweed is considered a sacred plant that is associated with the sun god and the earth goddess. Its flowers and leaves are used in rituals associated with the worship of nature and deities. According to legend, Siberian hogweed was a favorite plant of Siberian magicians and healers. They used it to prepare infusions and decoctions that helped get rid of diseases and attract well-being.

Siberian hogweed, Heracleum sibiricum. Description, illustrations of the plant

Siberian hogweed, Heracleum sibiricum. Description of the plant, area, cultivation, application

It grows everywhere in wastelands, along the edges of broad-leaved forests, along roads, among shrubs, in damp meadows, in waste places.

Perennial (one of the largest) herbaceous plant up to 1,5-2 m high.

The stem is thick, powerful, ribbed, hollow, branched in the upper part, strong, pubescent with stiff hairs. The leaves are large, consist of 3-7 lobes, rough, lower on long petioles.

Roots are thick and powerful.

Blooms in June - August. The flowers are collected in large complex umbrellas of greenish-yellow or white. Fruits are glabrous, oval two-seeded, 8-10 mm long, 6 mm wide, peculiar smell.

The fruits and roots of hogweed contain essential oil, coumarins, furocoumarins, vitamin C, carotene, tannins; stems and rhizomes - sugars, arginine, glutamine; fresh leaves - vitamin C, macro- and microelements. Nitrogen-free extractive substances, protein, sugars, carotene, vitamins C, P, folic acid, calcium, phosphorus, fat, microelements were found in the dried green mass. There are up to 17 amino acids in cow parsnip proteins (arginine, lysine, methionine, tryptophan, etc.), which give the decoction of cow parsnip the taste of chicken broth.

For economic purposes, a young hogweed plant is used as a nutritious, vitamin feed for livestock.

Young stems, leaves, rhizomes of hogweed are used in nutrition. The stems taste like cucumbers, they are used raw in salads, as well as boiled, fried in oil with onions, salted, pickled.

A decoction of peeled stems tastes like chicken broth. Shchi, borscht, soups, salads, mashed potatoes are prepared from stems and leaves. Young leaves resemble carrots in taste, salads, mashed potatoes, side dishes, fillings in pies are prepared from them.

The rhizome is sweet, in terms of calories and taste it can replace garden vegetables. Mashed potatoes, side dishes are prepared from it, it is salted, marinated, dried for the winter.

Hogweed powder. Rinse young leaves, stems thoroughly with cold water, dry, grind in a coffee grinder or mortar, mix in equal proportions with powder from cumin seeds, celery, coriander. Store in a glass container in a cool place. Use as a seasoning for the first, second courses, sauces, gravy, side dishes.

Hogweed salad. Rinse young green stems and petioles of leaves with cold water, peel, chop, mix with grated horseradish, chopped parsley root and onion, salt, mix. Season the salad with sour cream, or mayonnaise, or vegetable oil, or tomato sauce. 100 g of hogweed, 10 g of parsley root, 25 g of onion, 20 g of horseradish, 25 g of sour cream (or mayonnaise, or vegetable oil, or tomato sauce), salt to taste.

Salad of hogweed leaves. Rinse young leaves with cold water, blanch for 5 minutes, put in a colander, then chop, add chopped green onions, sorrel and dandelion leaves, salt. Dress the salad with vegetable oil, or sour cream, or mayonnaise, sprinkle with dill and parsley. 100 g of hogweed, 50 g of sorrel, 30 g of dandelion, 25 g of green onion, 50 g of vegetable oil (sour cream or mayonnaise), dill and parsley.

Salted cow parsnip. Cut young leaves, stems, petioles and pickle in barrels, enameled containers, like cabbage. Store in a cool place at 0-10°C. Should not be frozen. Eat like cucumbers for snacks, side dishes. 5 kg of hogweed, 150 g of salt.

Pickled hogweed. Blanch young leaves, stems, petioles for 5 minutes, peel, put in sterilized jars, pour boiling marinade, cover with lids and pasteurize at a temperature of 90 ° C: half-liter jars for 10 minutes, liter 15, three-liter 25 minutes, then cork. Use for appetizers, salads, side dishes. For 1 liter of marinade: 50 g of salt, 50 g of sugar, 100 ml of table vinegar, bay leaf, allspice, bitter, red, cloves - to taste.

Soup with hogweed. Boil chopped potatoes, carrots, parsley root in meat broth or water. 5 minutes before readiness, put chopped hogweed leaves, season with browned onions, salt. 500 ml of broth, 100 g of hogweed leaves, 100 g of potatoes, 50 g of carrots, 50 g of onion, 20 g of parsley root, 20 g of vegetable oil, salt to taste.

Soup in Belarusian with cow parsnip. Put chopped hogweed leaves into the broth with boiled potatoes and carrots, cook for 2-3 minutes, season with onion sautéed in oil, tomato paste, pepper and salt. Before serving, add sour cream and circles of hard-boiled eggs. 500 ml of broth, 100 g of hogweed leaves, 100 g of potatoes, 50 g of onion, 50 g of carrots, 25 g of oil, 25 g of tomato paste, 1 egg, 25 g of sour cream, pepper, salt to taste.

Shchi with cow parsnip. Boil carrots, potatoes, celery roots, parsnips and sorrel in meat broth or water. 5 minutes before readiness, put chopped hogweed leaves, season with onion sautéed in oil, tomato sauce, salt. Before serving, arrange the circles of hard-boiled eggs, sour cream, sprinkle with dill and parsley on plates. 500 ml of broth, 100 g of hogweed, 100 g of sorrel, 25 g of potatoes, 30 g of carrots, 20 g of celery and parsnip roots, 1 egg, 50 g of tomato sauce, 25 g of sour cream, 25 g of onion, salt, dill and parsley.

Borscht with hogweed. Boil beets, carrots, potatoes, cabbage, onions in broth or water. 5-7 minutes before readiness, add chopped hogweed greens, season with browned onions and tomato sauce, salt. Before serving, arrange the circles of hard-boiled eggs, sour cream, dill and parsley on plates. 500 ml of broth, 100 g of beets, 50 g of carrots, 70 g of potatoes, 100 g of cabbage, 100 g of hogweed, 50 g of onion, 20 g of vegetable oil, 1 egg, 50 g of tomato sauce, 25 g of sour cream, dill and parsley .

Hogweed puree. Peeled young stems, petioles, leaves boil over low heat until softened, then drain the water, pass the greens through a meat grinder, add fried flour without fat, spices, vegetable oil, dilute with broth or milk to the consistency of non-liquid puree. You can add the greens of acid, quinoa, mallow, plantain, gout, sorrel. Eat as an independent dish or as a side dish for meat, fish. 1 kg of cow parsnip, 100 g of flour, 50 g of vegetable oil, pepper, salt to taste.

Hogweed with stewed vegetables. Stew beets and carrots grated on a coarse grater in vegetable oil or fat until half cooked, add chopped cabbage, potatoes, onions, parsley roots, celery, hogweed, tomato sauce, salt and simmer until tender. 100 g of beets, 100 g of carrots, 200 g of cabbage, 150 g of potatoes, 50 g of onion, 150 g of hogweed, 150 g of vegetable oil, 20 g of parsley and celery roots each, 100 g of tomato sauce, salt to taste.

Pies with hogweed. From flour, yeast diluted in warm (30 ° C) milk or water, salt, sugar, eggs, knead a soft dough, add warmed margarine or butter, knead again and put in a warm place. After 2-2,5 hours, knead the dough, after 40-50 minutes, knead again, put on a floured table, cut into small cakes, put a hogweed filling on each, form pies. Fry them in butter or bake them in the oven. To prepare the filling, boil the hogweed leaves for 3-5 minutes, drain the water, pass the greens through a meat grinder, add chopped fried onions, hard-boiled egg, boiled rice, grated cheese, mix thoroughly. For the filling: 500 g of hogweed, 50 g of onion, 2 eggs, 100 g of boiled rice, 50 g of cheese, 40 g of butter. For the dough: 1 kg of flour, 500 ml of milk, 2 tbsp. spoons of sugar, 50 g of yeast, 100 g of margarine or butter, 3 eggs, salt.

Candied hogweed. Pieces of stems 1-3 cm long, peeled, boil in sugar syrup for 10 minutes, then drain the syrup, spread the hogweed into small plates, let dry, sprinkle with powdered sugar. Serve with tea or coffee. 1 kg of hogweed, 400 g of sugar, 200 ml of water, powdered sugar to taste.

Roasted hogweed. Unblown buds and peeled young stems cut into pieces 2-3 cm long, boil them in salted water for 7-10 minutes and put in a colander. When the water drains, sprinkle with breadcrumbs or flour, fry in butter or vegetable oil. Serve with tea or coffee. 500 g of hogweed, 50 g of crackers or flour, 75-100 g of butter or vegetable oil.

Leaves and roots are used in folk medicine. Decoctions and infusions of them have a choleretic, anti-inflammatory, antispasmodic, antiseptic, calming effect, increase appetite, and improve digestion. Fresh hogweed has a phytoncidal effect.

Infusion of hogweed leaves. Infuse 15-30 g of leaves in 200 ml of boiling water for 15 minutes, strain. Drink 1 tablespoon every 2-3 hours for gastritis, colitis, pancreatic diseases, diseases of the nervous system, convulsions, epilepsy.

Infusion of hogweed roots. 20 g of crushed roots insist in 200 ml of boiled chilled water for 6-8 hours, then strain. Drink 50 ml 20 minutes before meals 2-3 times a day for gastritis and colitis.

Infusion of hogweed seeds. Seeds insist in a ratio of 1:10 in boiling water for 1 hour, then strain. Drink 1 tablespoon 3-4 times a day for spastic pain in the abdomen.

Decoction of hogweed roots. Boil 20 g of crushed roots in 3 liters of water over low heat until half of the initial volume of the solution has evaporated, then leave for 2 hours, strain. Drink 1-2 tablespoons every 2 hours for liver diseases, gastritis, skin diseases.

A decoction of the leaves and roots of hogweed. Crushed leaves and roots in a ratio of 1:10 boil in water for 30 minutes, then strain. Use for lotions, washing with pain in the muscles, joints, itching of the skin.

Leaves scalded with boiling water, wrapped in gauze and applied to painful places with arthritis, pain in muscles, joints.

Contraindications have not been established.

Hogweed leaves are harvested during flowering, dried in the shade, in well-ventilated areas. The roots are dug up in the autumn, thoroughly shaken off the soil and dried without washing in dryers at a temperature of 30-35 ° C.

The shelf life of the leaves is 1 year, the roots - 3 years.

Siberian hogweed is well cultivated. It grows for several years in a row without repeated crops, without requiring care, weeding, plowing.

Authors: Alekseychik N.I., Vasanko V.A.

Siberian hogweed, Heracleum sibiricum L. Botanical description, distribution, chemical composition, features of use

Celery family - Apiaceae

Perennial plant 50-180 cm high.

The stem is ribbed, pubescent with bristly hairs below, branched in the upper part. Leaves are pinnately dissected, with large pinnately lobed or pinnately divided segments, less often tripartite, sometimes twice or nearly three times pinnate; the lower leaves are petiolate, the upper ones with a strongly reduced plate, sitting on an enlarged sheath.

The inflorescence is a complex umbrella. Umbrellas are large, with 15-30 pubescent rays, without involucre. Petals yellowish green or greenish yellow. The fruit is glabrous, broadly oval or obovate.

Touching the plant may cause burns.

Blooms in June - August. The fruits ripen in August - October.

It grows on forest edges and among shrubs, in meadows, along roadsides and as a weed.

A species with a Eurasian type of range. It grows in the temperate zone throughout Europe, in the Ciscaucasia and in Western Siberia.

All parts of the plant contain 0,5-9,9% resinous, almost colorless essential oil, its maximum amount was found in the seeds. About 80% of its composition are octyl acetate and octyl butyrate.

The plant is rich in ascorbic acid (up to 0,215%) and carotene. The aerial part of the plant contains sugars, tannins, coumarin compounds, 12,6 mg% iron, 0,58 nickel, 1,2 copper, 2,6 manganese, 1,9 titanium, 2,8 mg% boron.

Seed samples from different regions differ in the set of coumarins (from 9 to 16, including imperatorin, fellopterin, isobergapten, pimpinella, and angellicin). The latter is absent in populations from Siberia, Altai, and the northwestern part of the Non-Chernozem region. Up to 20% fatty oil was found in the seeds, and a large amount of sugars was found in the roots. There is evidence of fruit toxicity.

Shchi is prepared from young leaves and stems. Rhizomes are put into soups and borscht. From young juicy shoots with flowers that have not yet blossomed, they prepare stuffing for pies, decoctions that taste like chicken broth. Pickled or pickled young shoots or leaf stalks are used to make salads, roots (dry and fresh) to give dishes and drinks a spicy taste and smell.

From seeds isolated n-octyl alcohol used in the perfume industry. It is also the active ingredient of the drug "Oktilin", used for the local treatment of trichomonas colpitis. There is evidence of the detrimental effect of volatile fractions of the essential oil of seeds on fungi.

The root and leaves have long been used in folk medicine as an astringent for gastrointestinal disorders, as a sedative and analgesic for convulsions of various origins, epilepsy.

Animals eat young fresh plants well, as well as silage and hay from them. There have been attempts to introduce Siberian hogweed into cultivation as a fodder plant. However, compared to other forage grasses that are not inferior to it in terms of yield, it turned out to be much more demanding on soil fertility.

Good honey plant. Produces nectar and light gray pollen. Nectar lies openly on the surface of the flower in a thin layer. Honey is fragrant, but with a special flavor, its color is from dull gray to dull yellow.

Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.

Hogweed, Heracleum L. Description, habitats, nutritional value, use in cooking

Hogweed is a large perennial herbaceous plant from the umbrella family up to 2 m high.

The whole plant is covered with stiff hairs. The barrel looks like an empty finely ribbed tube.

The flowers are white-greenish, sometimes pink in the form of large multi-beam umbrellas. Blooms from July to September.

It grows along the edges of forests, among shrubs, along the banks of rivers and streams.

Up to 70 species of hogweed are known, but Siberian hogweed and narrow-leaved hogweed are of greatest interest for use in food.

Hogweed contains up to 10% sugar, up to 16% protein, up to 212 mg% vitamin C, as well as carotene, tannins, essential oil, arginine, galaton, aroban, glutamine, and coumarin compounds. 100 g of fresh leaves and shoots contains 12,6 mg of iron, 0,58 mg of nickel, 1,2 mg of copper, 2,6 mg of manganese, 1,9 mg of titanium, 2,8 mg of boron.

From young and tender leaves and stems of hogweed, salads, stuffing for pies, decoctions that taste like chicken broth are prepared. For the winter period, as a rule, only leaves are harvested - they are salted, fermented and dried. Hogweed roots are used fresh and dried to give dishes and drinks a spicy taste and smell.

The most delicious and healthy plants are harvested before flowering.

Hogweed is easily introduced into culture. When specially planted, cow parsnip yields up to 2 thousand centners per hectare, or 20 kg per 1 m2. However, it does not need to be sown the next year. It will grow for several years in a row, without reducing the yield, without requiring weeding and plowing.

Author: Koshcheev A.K.

Siberian hogweed, Heracleum sibiricum. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• Treatment of diseases of the gastrointestinal tract: An infusion of Siberian hogweed roots helps improve digestion, reduce inflammation and soreness in the stomach. To prepare the infusion, pour 2 tablespoons of dry roots with 1 liter of boiling water, insist for 3-4 hours and strain. Take 1/2 cup of infusion before meals.
• Treatment of joint and muscle pain: Siberian hogweed root ointment can help relieve joint and muscle pain. To prepare the ointment, you need to grind the roots of Siberian hogweed, mix them with vegetable oil and apply to sore spots.
• Treatment of wounds and burns: An infusion of Siberian hogweed roots can be used to treat wounds and burns. To do this, insist 2 tablespoons of dry roots in 1 cup of boiling water for 30 minutes, strain and use to wash wounds.
• Improvement of blood circulation: Siberian hogweed roots can help improve circulation and prevent blood clots. To prepare an infusion, pour 1 tablespoon of dried roots into 1 cup of boiling water, leave for 2 hours and strain. Take 1/4 cup of infusion 3 times a day.

Cosmetology:

• There are no known recipes for using Siberian hogweed in cosmetology. Some types of hogweed can be poisonous and cause skin burns, so cosmetic use of hogweed can be dangerous and is not recommended.

Attention! Before use, consult with a specialist!

Siberian hogweed, Heracleum sibiricum. Tips for growing, harvesting and storing

Siberian hogweed (Heracleum sibiricum) is an ornamental and medicinal plant that can be grown in the garden.

Tips for growing, harvesting and storing Siberian hogweed:

Cultivation:

• Siberian hogweed prefers sunny places or light partial shade, fertile, moist soil. It can grow both in pots and outdoors.
• Reproduction is carried out by seeds or by dividing the bush in spring or autumn.
• Seeds should be sown in early spring in the soil with a depth of no more than 1-2 cm, with an interval between them of about 30-40 cm.
• When growing in the ground, it is necessary to feed the plant with organic fertilizers and water regularly.
• During dry periods, the plant should be watered frequently and abundantly, as it does not tolerate drought.

Preparation and storage:

• The leaves and stems of Siberian hogweed are used to make an infusion or tincture.
• The leaves should be collected at the beginning of the flowering of the plant, and the stems - at the beginning of the fruiting.
• Harvested parts of the plant can be dried in the shade or in the air in a well-ventilated place.
• Store dry leaves and stems in airtight containers or bags in a dry and cool place.

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