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CULTURAL AND WILD PLANTS
City gravel (clove root). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Gravilat city (clove root), Geum urbanum. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Geum Family: Rosaceae (pink) Origin: Europe and Asia Area: Distributed in forests and thickets in humid temperate and subarctic regions of Eurasia and North America. Chemical composition: The root contains eugenin, methyl salicylate, tannins, ascorbic acid, carotenoids, fatty oils and other compounds. Economic value: Used in folk medicine to treat various ailments such as colds, gastrointestinal disorders, rheumatism and headaches. In addition, urban gravilate root is used in cooking to flavor wine, beer and other drinks. Legends, myths, symbolism: The symbolic meaning of urban gravilat is associated with its clove root, which resembles the shape of a carnation. In some cultures, the plant was considered a symbol of strength, stability and endurance. In ancient Greek mythology, the city gravilat was associated with the goddess Heroine, who was a symbol of wealth and prosperity.
Gravilat city (clove root), Geum urbanum. Description, illustrations of the plant City gravel (clove root). Description of the plant, area, cultivation, application
It grows everywhere in glades, forest edges, in broad-leaved forests, among shrubs, along roads, in vegetable gardens. Perennial herbaceous plant 25-75 cm high. Stem erect, branched in the upper part, covered with soft hairs. Radical leaves - on long petioles, lyre-pinnate; stem - sessile or on short petioles, three separate Blossoms from May to August. The flowers are large, solitary, light yellow, located at the top of the branches on thin long pedicels. The fruits are prefabricated achenes, bent at the top, ripen in June - September. The rhizome is thick, creeping, many-headed, astringent taste, clove smell. The leaves of urban gravilate contain flavone glycosides, vitamin C; roots and rhizomes - tannins, bitter substances, glycosides, flavones, vitamin C, provitamin A, aromatic essential oil with a clove odor. For economic purposes, the rhizome of gravilate is used for tanning leather. It is added to beer, kvass and other drinks to give a special taste, smell, and protection from souring. In nutrition, young leaves, stems, and roots of urban gravilate are used. Vitamin salads, soups, mashed potatoes, side dishes are prepared from leaves, stems. Seasonings for meat, fish, vegetable, cereal dishes are made from the roots. Spicy seasoning is put into the dough for flavoring, brewed like tea. Seasoning from the rhizomes of gravilat. Grind the dried rhizomes of the gravel. Use the powder as a spicy seasoning (10-15 g per serving) for first and second courses, sauces, gravy. Store in a dark glass container in a dry place. Gravity salad. Rinse the young leaves and stalks of gravilata thoroughly, blanch for 5 minutes, drain in a colander, then chop together with green onions, add chopped hard-boiled egg, salt. Season the salad with sour cream, or mayonnaise, or tomato sauce, sprinkle with dill and parsley. 50 g of gravilata leaves, 50 g of green onion, 1 egg, 25 g of sour cream (or mayonnaise, or tomato sauce), salt to taste, dill and parsley. Meat salad with gravel. Dice boiled or fried meat, boiled potatoes, fresh and pickled cucumbers, hard-boiled egg, add canned peas, chopped gravilata leaves and green onions. Mix everything, season with sour cream or mayonnaise, sprinkle with dill and parsley. 50 g of meat, 30 g of potatoes, 30 g of fresh and pickled cucumbers, 20 g of green peas, 20 g of green onions, 50 g of gravel, 25 g of sour cream (or mayonnaise), dill and parsley. Gravilat salad with onions. Finely chop the young leaves of gravilata and green onions, salt, season with sour cream or mayonnaise, decorate with circles of hard-boiled eggs. 50 g of gravilate leaves, 50 g of green onion, 1 egg, 25 g of sour cream (or mayonnaise), salt to taste. Salad of vegetables with gravel. Chop fresh tomatoes and cucumbers, add chopped gravilata leaves, green onions, salt and mix. Season the salad with sour cream, or mayonnaise, or vegetable oil, decorate with slices of hard-boiled eggs, dill and parsley. 40 g of gravilate leaves, 60 g of tomatoes and cucumbers, 30 g of green onions, 1 egg, 40-50 g of sour cream (or mayonnaise, or vegetable oil), salt to taste, dill and parsley. Vinaigrette with gravel. Cut boiled beets, carrots, potatoes and pickles into cubes, add chopped green onions and gravilata leaves, salt and mix. Fill with vegetable oil. 50 g of beets, carrots and potatoes, 40 g of pickled cucumbers, 25 g of green onions, 50 g of gravilate leaves, 50 g of vegetable oil, salt to taste. Soup with gravilata root. Boil potatoes, onions, carrots, parsley root in salted meat broth or water. 5 minutes before readiness, put the chopped gravilate root. Sprinkle with dill and parsley before serving. 500 ml of broth, 150 g of potatoes, 30 g of carrots, 20 g of onion, 10 g of gravilata root, 20 g of parsley root, salt, dill and parsley. Shchi green in Belarusian with gravel. Cut celery roots, parsley, carrots, onions, sauté until soft, put in salted broth and cook for 10 minutes. Then add the sorrel, blanched gravilata greens and cook until tender. Before serving, put hard-boiled egg slices, sour cream and sprinkle with dill on a plate. 500 ml of broth, 40 g of gravilate greens, 100 g of sorrel, 10 g of celery and parsley roots, 50 g of carrots, 50 g of onion, 50 - 70 g of vegetable oil, 25 g of sour cream, 1 egg, salt, dill. Refrigerator in Minsk with gravel. Boil the sorrel in salted water, add pieces of pickled beets, a little marinade, chopped gravilata greens and bring to a boil. Cool down. Grind the onion with the yolk of a hard-boiled egg, salt, add chopped protein, kefir, pieces of fresh cucumber, sugar. Combine everything, put in a cold place. Before serving, season with sour cream, sprinkle with dill and parsley. 500 ml of water, 200 ml of kefir, 100 g of sorrel, 40 g of gravilate greens, 100 g of pickled beets, 25 g of onions, 2 eggs, 25 g of sour cream, 150 g of cucumbers, salt, dill and parsley. Meatballs in Belarusian with gravel. Thoroughly mix ground beef and chopped gravilata greens, add finely chopped onion, raw egg, salt, pepper. Form meatballs from the mass, breaded in flour and fry in ghee or vegetable oil. 400 g of minced meat, 150 g of gravilate greens, 1 egg, 50 g of onion, spices to taste, 75 g of vegetable oil. Fish stewed with gravel. Cut the fish fillet into portions, sprinkle with salt, pepper, breaded in flour and fry in vegetable oil. Sprinkle fish with gravilata greens, pour white sauce, simmer until tender. To prepare white sauce, lightly spasser the flour, dilute with broth and boil over low heat for 5 minutes, stirring constantly. Cool the sauce a little, add oil, salt, citric acid, egg yolk mashed with a small amount of sauce and mix thoroughly. 250 g fish fillet, 50 g flour, 50-75 g vegetable oil, 50 g gravilata greens, 150 g white sauce. For sauce: 2 tbsp. tablespoons of flour, 200 ml of broth, 1 egg yolk, 50 g of butter, 1 g of citric acid, salt to taste. Potatoes with gravel and mushrooms. Boil or fry potatoes. Boil fresh mushrooms in salted water until half cooked, drain, chop and simmer over low heat. A few minutes before readiness, add gravilate, sautéed onions, potatoes. Sprinkle with dill and parsley before serving. 200 g of potatoes, 150 g of fresh mushrooms, 50 g of onion, 50 g of gravel, 100 g of vegetable oil, salt, dill and parsley. Drink from the roots of gravilate. Purely washed roots of gravilata pass through a meat grinder, pour water, bring to a boil, add sugar and leave for 3-4 hours, drink cold. 50 g of fresh gravilate roots, 50 g of sugar, 1 liter of water.
In folk medicine, the rhizome and grass of the urban gravilate are used. They have a strong expectorant, astringent, choleretic, anti-inflammatory, antiseptic, tonic effect. Infusion of herbs and rhizomes of gravilata. Infuse 10 g of chopped herbs and rhizomes of gravilate in 200 ml of boiling water in a thermos for 2 hours. Drink 50 ml 3-4 times a day for gastritis, colitis, cholecystitis, liver and kidney diseases, dry cough. A decoction of the herb gravilata. Boil 20 g of herbs in 250 ml of water for 30 minutes over low heat. Drink 1 tablespoon 3-4 times a day for coughs, gastritis, colitis, cholecystitis. A decoction of the rhizomes of the gravel. Boil 15 g of rhizomes in 200 ml of water for 30 minutes, then cool and strain. Take 1 tablespoon 4 times a day before meals for gastritis, colitis, cholecystitis, bronchitis. Rinse the mouth and throat, take baths for rickets, scrofula, diathesis. Contraindications have not been established. Grass is harvested at the beginning of flowering, in May - June. Dry in the shade, under a canopy. The rhizome with roots is dug up in late autumn or early spring before flowering, cleaned from the ground, dried in the sun, in dryers, ovens at a temperature of 35 C. Stored in a tightly sealed container, since the smell disappears if stored improperly. Shelf life of grass - 1 year, rhizomes and roots - up to 3 years. Authors: Alekseychik N.I., Vasanko V.A.
City gravilate, Geum urbanum. Botanical description of the plant, areas of growth and ecology, economic importance, applications
Perennial herbaceous plant of the Rosaceae family with a thick creeping rhizome. Distributed in Western Europe, Asia Minor, North America, Australia, Central Asia, the Caucasus, Western Siberia. It occurs in thinned forests, on the edges and roadsides. The stem is straight, up to 40-70 cm high, pubescent, strongly branched in the upper part. The leaves are hairy, gray-green, arranged alternately. Basal leaves are lyre-pinnate, stem leaves are tripartite, on short petioles. The flowers are light yellow, solitary, on long stalks. The fruit is a nut, the rhizome is red-brown, long (up to 22 cm), conical. Perennial specimens begin to grow early, in March, and only in very cold periods - from the beginning of April. Blooms in May-June. Seeds ripen in late July - early August. The plant is winter-hardy, drought-resistant and unpretentious to soils, however, it does not grow in swampy and saline areas. A high yield of rhizomes gives gravilate on cultivated and sufficiently moist soils. The content of essential oil in the roots of urban gravilate is the highest during the period of regrowth and is 0,81% on dry weight. Subsequently, it decreases and in the flowering phase is almost half as much. The essential oil of gravilata is viscous, spicy and bitter in taste with the smell of cloves. Its main component is eugenol (up to 80%). The content of ascorbic acid and tannins in the roots is also the highest during their growth. During the growing season, the content of ascorbic acid is reduced by 35%, and tannins - by more than 7 times. In addition to these substances, the rhizomes contain starch and resin. The green parts of the plant contain tannins and up to 123 mg% of ascorbic acid. In seeds - up to 19% fatty oil. The fresh young leaves of the city beetle can be eaten as a salad. The rhizomes, which have a fragrant smell of cloves, are used as a spice for vegetable dishes. Thin roots are added to apple cakes, pies and other products instead of cinnamon and cloves. As a possible substitute for imported cloves, gravilate can be used in the canning industry. Since ancient times, gravilate has also been known as a medicinal plant. It has a choleretic, expectorant, antiemetic, hemostatic, analgesic, tonic and antiseptic effect. Externally used for articular and muscular rheumatism, dislocations, for gargling. Crushed fresh rhizomes of gravilate are applied to calluses.
Cultivation. Gravilat city in suitable soil and climatic conditions grows well, blooms and bears fruit. Propagated by seeds and division of the bush. The best soils for gravel are those used for vegetable crops. After harvesting the predecessor, a shallow loosening of the mail is carried out, after the germination of weeds, they dig it up to a depth of 27-30 cm. The soil should be well crushed, without large clods. To retain moisture, in the spring it is harrowed to a depth of 10-12 cm. The part of the gravel used is the root system, so the land for its cultivation must be loose and well aerated. Sowing is carried out in April - early May. Gravity seeds are very small. For better distribution, they are mixed with sand. Seeds germinate in 20-25 days. After the mass emergence of seedlings, the aisles are loosened to a depth of 6-8 cm, preventing the plants from being covered with soil. Then the plants are carefully weeded and thinned, leaving 25-30 cm between them. Row spacing should be at least 76 cm. In the first year of life, the gravilat forms a rosette of leaves with a diameter of about 20 cm. Flowering and fruiting does not occur in the second year of life. In the first period of life, gravel is especially sensitive to the conditions of tillage and other agricultural practices. Further care of the plant comes down to keeping the soil in a loose and weed-free state. If organic fertilizers were applied under the predecessors, then during the growing season of gravilate, it is enough to add mineral top dressing: 20-30 g of superphosphate, 10-15 g of potassium salt and 10-15 g of ammonium nitrate per 1 m2. Reproduction by dividing the bush and planting can be done in spring - early May or autumn - early September. In both cases, the plants take root well. Harvesting of rhizomes is carried out after seed maturation. They are dug up in late autumn or early spring, long before flowering. Wash in water and air dry in the shade. Store in a closed container. Authors: Yurchenko L.A., Vasilkevich S.I.
Urban gravel, Geum urbanum L. Botanical description, distribution, chemical composition, features of use
The rose family is Rosaceae. Perennial herb 30-80 cm tall with erect, softly pubescent stem. Basal leaves are petiolate, intermittently pinnatipartite, with 1-3 pairs of obovate sharp and often serrated lobes; the final unpaired lobe is rhombic-ovate, usually three to five lobed. Stem - almost sessile, tripartite to the base, with elliptical or rhombic acute lobes. Flowers 1-1,5 cm in diameter, widely open, solitary, at the ends of stems and branches. The sepals are bent down and shorter than the petals; petals are yellow, cuneate at the base. Blooms from late spring to late summer. The fruit is a polynutlet; fruitlets with a long, hook-shaped nose bent at the end, sessile, hairy. Blooms in May - September. The fruits ripen in August - September. Grows in alder, spruce, forest edges, roadsides, gardens and parks, wastelands. In nature, the plant is found throughout Europe, in the Caucasus, in northern Africa (Algeria, Morocco, Tunisia), in Asia Minor and Central Asia. Naturalized everywhere. In the roots and rhizome, tannins of the pyrogallol series (up to 40%), an essential oil with a high content of eugenol, glycosideine, starch, resins, and bitter substances were found. The yield of oil from the dry rhizome is 0,02% and 0,1-0,2% after fermentation; it has a brown-red color and smells of cloves, which is why it is called clove root. Young leaves contain more than 0,1% ascorbic acid and more than 0,05 carotene, up to 4 tannins; in seeds up to 20% fatty oil. Fresh young leaves are suitable for making vitamin salads. The rhizome and roots, which have a pleasant smell and a bitter astringent taste, are used as a spicy seasoning for vegetable dishes, as a substitute for aromatic plants, cloves and cinnamon in the confectionery, canning, alcoholic beverage industry and brewing. In Sweden, urban gravilate is added to beer to protect it from oxidation and to give it a pleasant taste and smell. An infusion of dry rhizomes together with orange peel gives white wine a vermouth taste. As a medicinal plant, urban gravilate was used in ancient times. Hippocrates mentions it in his writings. Until recently, the plant was widely used in medicine and even bred for this purpose. The root and rhizome called clove root is used as an astringent for gastrointestinal diseases. In folk medicine, mainly the root was used inside, less often - the whole flowering plant as an astringent, analgesic, for malaria, flatulence, diseases of the liver, gallbladder and kidneys, as an antitussive for bronchitis with profuse sputum, for tuberculosis and pneumonia, bronchial asthma, and migraine , allergies in children, scurvy, as a tonic, with uterine and hemorrhoidal bleeding, as an antihelminthic; externally - with dermatitis, for baths and rinses with inflammation of the mouth and throat, with allergies and rickets in children, with bleeding gums, articular and muscular rheumatism. In folk veterinary medicine, the roots were given to cows when blood appeared in the urine. It is well eaten by farm animals. The roots are suitable for tanning leather, giving it a peculiar clove smell. From them you can get black and red-brown paint. Insecticide. Honey plant. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Urban gravel, Geum urbanum L. Description, habitats, nutritional value, culinary use
Gravilat is a perennial herbaceous plant from the Rosaceae family with erect stems from 30 to 60 cm high. The leaves are alternate, tripartite, serrated, soft-haired, with stipules adhering to the petiole. The flowers are small, light yellow (in the city beetle) or pink (in the river beetle), with numerous stamens. Fruits - prefabricated tenacious achenes. The rhizomes have an astringent taste and a clove-like smell. The stem is covered with soft hairs. Blooms in May-June. Found in forest edges, shrubs and gardens. The roots and the green part of the gravilat contain hein glycoside, bitter and tannins, resin and essential oil. In food, first of all, the roots collected long before the flowering of gravel are used. At this time, they acquire a subtle fragrant smell, reminiscent of the smell of cloves. The collected roots are air dried and, if possible, used soon after preparation or placed in glass jars, tightly closing them. With prolonged storage, the smell weakens. Sometimes, for long-term and repeated use of the fragrant root, “clove” water is distilled off, for which the gravilate roots are poured with water and water is distilled off with the help of a distillation apparatus, which is later used to flavor dishes, seasonings, and drinks. To flavor the beer and keep its properties stable, gravilate roots are placed in it for the entire storage period. Kvass, Braga and other drinks are flavored in the same way. Fresh roots of gravilate well complement the taste of hops, and sometimes completely replace it. Young, fresh gravilata leaves are used for salads. Author: Koshcheev A.K.
Avens. Application in cooking
City gravel and river gravel - both species are found quite often in Europe, the Caucasus, Central Asia .. From the names it is clear that they grow near water bodies, in damp meadows, forest glades, in shrubs, along fences, etc. Young lower leaves are suitable for eating. Gravilat salad has a pleasant aroma and good taste. Even the Latin name of the plant "geum" comes from the Greek words "pleasant, tasty". Gravilat roots have a pleasant smell. The roots of the plant contain essential oil, which gives them a pleasant aromatic bitterness. If the roots are dug up in early spring, they have a subtle scent reminiscent of cloves. The roots are dried only in air, dried very carefully in the oven at a temperature of no more than 50-60 ° C, so that the oil does not evaporate. Store the resulting raw material in tightly closed glass vessels. Gravilat roots, powder and tincture of them are used as a spicy seasoning for a wide variety of dishes, products, for flavoring wines, liquors, tinctures, beer. It has a rather distinct smell of cloves. In Sweden, with the help of gravilate roots, homemade beer and mash are flavored. An infusion of dry roots and pieces of dry orange peel gives the table wine a unique smell and taste close to vermouth. The so-called "clove water" is expelled from the root with water. Complementing the hops, the roots of the gravel are put into kvass or mash. Author: Reva M.L.
Gravilat city (clove root), Geum urbanum. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Gravilat city (clove root), Geum urbanum. Tips for growing, harvesting and storing
Gravilate urban, also known as clove root, is a perennial plant in the rose family. It grows on forest edges, along abandoned roads and on damp lands. Gravilat urban has fragrant yellow flowers and a strong rhizome, which is used in medicine and cooking. Tips for growing urban gravilate:
Preparation and storage tips:
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