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CULTURAL AND WILD PLANTS
Swede. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Rutabaga, Brassica napus. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Brassica Family: Brassicaceae (cabbage) Origin: The exact origin of the rutabaga is not known, but it is believed that it originated from a natural cross between different plant species in southern and central Europe. Area: Rutabagas are grown all over the world, mostly in temperate climates, including Europe, North America, Asia, and Africa. Chemical composition: Rutabaga is rich in vitamin C, carotenoids, B vitamins, calcium, iron and other minerals. In addition, it contains glucosinolates, which have antioxidant properties and help protect against cancer. Economic value: Rutabaga is an important food source for humans and animals. Its leaves and stems are used in cooking for salads, soups, stews and other dishes. Rutabaga roots are also used in the food industry for the production of juice and canned foods. In addition, the swede is a valuable feed for animals such as cattle, pigs and chickens. Legends, myths, symbolism: In ancient religions and mythologies, swede was associated with the goddess of fertility and harvest. It was said that its leaves and root have magical properties that help to attract wealth and good luck in life. In folk medicine, swede has been used to treat many ailments such as colds, coughs, bronchitis, and other respiratory ailments. It is also said that swede can help in the fight against diseases of the liver and biliary tract. Symbolically, swede can serve as a symbol of wealth, harvest and fertility. It can also serve as a symbol of healing and restoration of health, as its root and leaves can be used to create medicines. Some legends say that swede helps to attract wealth and good fortune in life, and its leaves can be used to create amulets and talismans that bring good luck in business and finance. Also in some cultures, swede is used to create decorative items such as jewelry and dolls, which symbolize wealth and prosperity.
Rutabaga, Brassica napus. Description, illustrations of the plant Rutabaga, Brassica napus L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Biennial plant. In the first year of life, it forms a thickened upper part of the root and a rosette of leaves, in the second - a flowering stem. The leaves are large, fleshy, entire, petiolate. The flowers are small, lemon-yellow, collected in a brush. The fruit is a multi-seeded pod with a spout. Seeds are small, black-brown, spherical. Blooms in May-June. Rutabaga has been known in culture since ancient times. It first appeared in the Mediterranean, apparently as a result of spontaneous crossing of kale with one of the forms of turnips. Maybe that's why the swede is considered the sister of the turnip. The swede entered Europe from England, where it was very popular, and soon spread quite widely. In the northern regions, it replaced potatoes. Two main varieties are cultivated: fodder - rapeseed and table - with a thick edible yellow or white root. Rutabaga roots are rich in sugars (mainly glucose), proteins and pectins, minerals (magnesium, phosphorus, sulfur, calcium, iron), vitamin C. Moreover, it is found in swede in a form that is little destroyed during heat treatment and storage. In addition to vitamin C, it contains a lot of carotene, vitamins B1, B6, P, mustard and essential oils, which give the plant a specific taste, fiber. The seeds contain a large amount of fatty oil. In folk medicine, a decoction of root vegetables is used as an expectorant, diuretic, antiscorbutic and wound healing agent. In clinical nutrition swede is prescribed for obesity, chronic constipation. But with diseases of the gastrointestinal tract, it should not be consumed, as it contains a lot of fiber. The taste of rutabagas is similar to turnips. Salads are prepared from swede with the addition of celery, apples, carrots and other vegetables. It is stewed with sour cream, in milk, previously fried in oil, stuffed with meat and vegetables, mashed with it, cutlets, used in soups. Baked rutabaga is served with boiled ham. The oil, which is rich in swede seeds, is used in the food and textile industries, for processing wool, leather, etc. The cake that remains after the oil is obtained is a concentrated feed for livestock, second only to flaxseed and soybean cake in its nutritional value. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Swede. Botanical description of the plant, areas of growth and ecology, economic importance, applications
Rutabaga is a biennial plant of the Cabbage family. In some regions of Russia, it is known under the names of bruchka, bukhva, bushma, galanka, pruhva, jaundice, earthling, kalega, kalyva, kalivka, kalyga and kalyka. Outwardly, the root crop of the plant, which is eaten, resembles beets, but is painted in a light lilac color. The taste of the vegetable is similar to a turnip, with a slight bitterness. The homeland of the swede is Siberia, where it appeared as a result of an accidental crossing of turnips and kale. From there, it gradually spread throughout Russia and Northern Europe. In 1620, the swede was described by the botanist Kasper Bauhin from Sweden, as a result of which the plant was nicknamed the "Swedish turnip". Starting from the XVII-XVIII centuries. it was actively cultivated in Sweden, Finland, Norway, Germany, England, Ireland and France. By the way, the court preacher of Queen Margaret of France, Montaigne's disciple, moralist and philosopher Pierre Charron considered the turnip a symbol of philosophical fertility, so he depicted it on his coat of arms. In one of his scientific works, Pierre Charron argued that a real Frenchman would prefer turnips and turnips to all vegetables, and the rest is harmful to the Gallic stomach. At the same time, Pierre Charron was not the only one who captured the swede on the coat of arms. So, in particular, in the Austrian Salzburg, in the princely chambers and the princely chapel of the Hohensalzburg castle, there are more than forty images of rutabaga on coats of arms made in various techniques. This emblem is the family emblem of Archbishop Leonhard von Keutschach, who made a significant contribution to the construction and technical re-equipment of the fortress. The legend says that allegedly the father of the future archbishop, trying to reason with the naughty descendant, launched a peeled swede into his head, with words of moralizing addressed to him. A more prosaic version of the origin of the coat of arms suggests that Carinthia, the region of Austria where the archbishop came from, was famous for its swede. Especially favorite rutabaga has become in Sweden, Finland and Germany. The Germans even have a fairy tale, the plot of which is reminiscent of the well-known "Turnip", where it is turnips that are pulled out of the ground. But their neighbors - the Swiss - in the city of Richterswil, on the shores of Lake Zurich, every year on the second Saturday of November, for more than a hundred years, a holiday has been held called Raben-Chilbi, the main character of which is swede. By the beginning of the XNUMXth century, swede was the main vegetable crop in many regions of Russia, but after the appearance of potatoes, its popularity fell sharply, and today swede in Russia has moved into the category of "exotic" rather than everyday vegetables. Today, swede is grown mainly in the Siberian region of Russia. The plant belongs to the category of cold-resistant and gives a good harvest in a temperate climate. Rutabaga is also able to survive drought and heat, but this, unfortunately, has an extremely negative effect on the taste of this root crop.
Rutabaga has a high calcium content, so it is recommended for people suffering from bone diseases. In addition, swede contains beta-carotene, vitamins A, E, C, H, group B, PP, potassium, magnesium, sodium, phosphorus and iron. According to the content of ascorbic acid, swede is a champion among root crops. Due to the mustard oil contained in the vegetable, swede has a pronounced anti-inflammatory effect, which makes it possible to use swede juice for the treatment of many diseases. In cooking, swede is consumed raw, boiled, stewed and fried. It is added to stews and other compound dishes as one of the main ingredients. In some national cuisines, swede stuffing is put into pies, and its greens are used in salads. Dried leaves are added to sauces and soups. When choosing a root crop, you should pay attention to its appearance. It should be smooth and firm when pressed. To keep rutabaga as long as possible, it should be harvested in late autumn, before the onset of cold weather. At the root crop, the tops should be cut off, shake off the ground and dry. The ideal place to store rutabagas is in a cool cellar, where they can be placed in wooden crates or on an earthen floor. Under such conditions, the vegetable can be stored for 5 months. If you keep the swede in the refrigerator, the shelf life is significantly reduced - up to a maximum of 1-1,5 months. Before cooking, the root crop should be washed and cleaned. To get rid of the characteristic "earthy" smell, you should cut the swede into large bars or slices, pour cold water over it and leave for several hours (or overnight). Drain water before cooking.
Swede. reference Information
The rutabaga has rows of variability of signs similar to turnips (root crops from cone-shaped to oval and flat-round, the flesh is white and yellow, the leaves are dissected and whole, pubescent and naked, the head of the root crop is from green to purple and red). The differences are reduced to the unequal color of the rosette leaves, the presence or absence of a wax coating on them, the nature of the surface and pubescence, the type of surface of the root crop, the degree of coverage of the stem by the upper leaves, the characteristics of the inflorescence, the color of the corolla, the length of the nose of the pod, the mass of seeds, the type of reticulation of their surface, the number chromosomes. Rapeseed (an oil-bearing and forage plant) is closely related to rutabaga, which has no differences with it in the structure of the fruit, flower, inflorescence, number of chromosomes and leaves. They differ only in the presence or absence of a fleshy thickening of the root (root crop). Rapeseed is identical to the one-year flowering forms of rutabaga. Unlike rutabaga, rapeseed occurs naturally as a weed in field crops in Algeria, Libya, Egypt, Turkey, the Caucasus, and some Asian countries. It easily crosses with rutabaga and produces fertile offspring. They have the same amphidiploid genome - LASS (2n = 38), which arose from the combination of the genome of turnip or colza - AA (2n = 20) and wild Mediterranean cabbage - CC (2n = 18). Evidence suggests that swede and rapeseed are the same species but represent different crops. Rutabaga and rapeseed originated from the same ancestral form with a thin root, close to modern weed-field biotypes common in the Mediterranean. Apparently, differentiation of the primary complex of forms was observed according to the duration of the life cycle (into one- and two-year types). According to the assumption of E. N. Sinskaya (1928), swede most likely originated from a wintering winter form, more adapted to existence in "wild" conditions, and rapeseed - from an annual (spring) one that has become a weed of crops. The weakly thickened root of the swede ancestor could subsequently be mutated into a root crop. As a result of adaptive radiation, swede gradually lost its connection with the wild ancestor and became a typical cultivated plant, while rapeseed still has close weedy forms. The ancestral form for swede with a well-pronounced rosette stage has either not yet been discovered or has died out. In the Mediterranean, wild-growing species close to the two parental forms of the ancestor of the swede and rapeseed still live. This is a widespread weed of fields and gardens - colza - B. campestris L. and the most likely ancestor - wild cabbage - B. sylvestris (L.) Mill., which grows along the coast of the North, Mediterranean seas and the Atlantic Ocean. The ancestor of rapeseed most likely arose in the Mediterranean region - the center of the formation of annual forms of many genera, and the rutabaga - in Western Europe, in a colder and more humid climate, necessary for the formation of root crops. It is quite possible that one of the parental forms of rutabaga was not weed rapeseed, like rapeseed, but turnip cultivated in Europe since ancient times. The close relationship of rutabaga with turnips is evidenced by the presence of yellow-meat varieties endemic to Northern Europe. Turnips have been cultivated in southern Europe since time immemorial, long before the arrival of the Romans. It was grown by the Pelasgians, Etruscans and Iberians. Rutabaga originated in Europe much later, apparently between the XNUMXth century BC. BC e. and I c. n. e. Obviously, the most ancient form, close to the parent, is the modern white green-headed rutabaga. Among this type, woody roots with transverse banding are most common. The evolution of the rutabaga seems to have been similar to that of the turnip: white-fleshed and green-headed appeared before yellow-fleshed and red-headed ones. Relatively recently, almost simultaneously, as a result of crossing, red-headed varieties were bred - turnip Petrovskaya and rutabaga Krasnoselskaya. Rutabaga easily crosses with rapeseed (intraspecific hybrids) and colza (backcrossing with one of the parents). In the first case, completely fertile hybrid offspring are obtained, and in the second, all kinds of disturbances in meiosis are observed, and hybrids are usually sterile. In the experiment, turnip and cultivated cabbage interbreed with great difficulty, but nevertheless, German scientists H. Koch and R. Peters (1953) managed to get rapeseed by crossing fodder turnip (turnip) with cabbage (B. oleraceae L.). Japanese researchers T. Morinaga (1934), N. U (1935) and U. Mizushima (1950) more successfully synthesized rapeseed by crossing rapeseed with cabbage - B. campestris. These works show that rapeseed could have arisen more than once from different parental forms (species of the genus Brassica). The synthesis of swede was carried out by German and Swedish geneticists - W. Rudorf (1950) and G. Olsson (1955), crossing the tetraploid turnip with cultivated cabbage species (kohlrabi, Brussels sprouts, leaf, etc.). Thus, swede is closely related in its origin to turnips and cabbages, being an interspecific hybrid supported in culture. At the beginning of our era, when agriculture was not so highly developed in Western Europe, the wild ancestors of the swede, turnips and cabbage hybrids were much more common than now, so that the swede could well have arisen in natural conditions. Wild cabbage - V. sylvestris (L.) Mill, met in great abundance in Europe and in the Middle Ages, as noted by ancient authors. Under the name Rapum silvestre, a plant is depicted that is very similar to the modern wild Mediterranean cabbage with a characteristic perennial woody root (P. Matthiolus, 1565). C. Bauhini (1651) most likely gives a hybrid plant of the same species with a round primitive root, called Napus silvestris. Perhaps this is a hybrid of cabbage and turnips. Another plant is shown, with bare leaves, reminiscent of modern rapeseed, but with a thickened fusiform root. This form can be mistaken for a primitive swede.
Along with wild-growing species and primitive hybrid plants (ancestors of swede), ancient botanists also described real cultural forms of swede, which they called Napus sativus (P. Morison, 1715). K. Linnaeus (1753) classified the wild cabbage described before him as a variety of garden cabbage - B. oleraceae var. sylvestris L. Thus, the most correct scientific name for swede is B. napus subsp. rapifera Metzg., and not B. napobrassica (L.) Mill., indicated in the works of EH Sinskaya (1960) and M. A. Shebalina (1974). The second name was given by Linnaeus to one of the varieties of garden cabbage, capable of forming a root crop under certain conditions, but not rutabaga. In all likelihood, Linnaeus did not distinguish turnips from turnips, like all his predecessors, for the reason that at that time there were no particularly sharp differences between turnips and rutabaga, which appeared in the XNUMXth-XNUMXth centuries. as a result of intensive selection. Linguistic data on rutabaga to some extent reflect its relationship with turnips, rapeseed and wild cabbage. The German, Norwegian, Danish, Dutch and Hungarian names of rutabaga in translation mean "cabbage turnip" (kohlrube, unter-erdkohlrabi, kolrapen, kaporepa), and Italian, Spanish, Portuguese, French and Belgian mean "cabbage rapeseed" (koul nabo, nabi kohl, roeraps, shunave, navono). The Swedes and the British call swede differently - "rutabaga", and among the Central Asian peoples and in India, the name of swede is the same as that of turnips - "shalgam". The Russian name "rutabaga" comes, apparently, from the German "rube" (turnip) in contrast to the Greek "rapa" (real turnip). Author: Laptev Yu.P.
Rutabaga, Brassica napus. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Rutabaga, Brassica napus. Tips for growing, harvesting and storing
Rutabaga (Brassica napus) is a vegetable plant in the cabbage family, which is grown as a forage crop and for oil production. Tips for growing, harvesting and storing swede: Cultivation:
Workpiece:
Storage:
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