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CULTURAL AND WILD PLANTS
Medicinal walker. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Medicinal gulyavnik, Medicinal gulyavnik. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Sisymbrium Family: Cabbage (Brassicaceae) Origin: Eurasia Area: The fungus officinalis grows in many countries around the world, including Europe, Asia, Africa, Australia and America. In Russia it is found everywhere. Chemical composition: As part of the drug gulyavnik there is an essential oil, ascorbic acid, calcium, carotene, magnesium, iron, flavonoids, coumarins and other biologically active substances. Economic value: The drug is used in medicine as an anti-inflammatory, choleretic and diuretic, as well as for the treatment of coughs and bronchitis. In folk medicine, decoctions from the plant are used to treat headaches and toothaches. It is also used as a food additive and spice. Legends, myths, symbolism: In ancient Roman mythology, the herb was associated with the goddess Juno, who was believed to take refuge under its leaves to escape her husband, the god Jupiter. According to another legend, the walker was created by Asclepius, the god of medicine, to treat heroes and gods. In folk traditions, the plant is associated with various magical and healing properties. In some cultures, the drug was used to protect against evil spirits and witchcraft. In others it has been considered a symbol of spiritual awakening and growth.
Medicinal walker, Sisymbrium officinale. Description, illustrations of the plant Medicinal walker, Sisymbrium officinale. Description of the plant, area, cultivation, application
It grows along roads, in vegetable gardens, in fields, near houses, fences. An annual or biennial plant 25-50 cm high. The stems are branched, covered with long and short dense hairs. Upper leaves are sessile, toothed, lower ones are dissected into lobes. Blooms from May to autumn. The flowers are yellow, small, create spike-shaped brushes. The fruits are pods pressed against the stem, pubescent. One plant produces up to 700-750 thousand seeds per season. The aerial part of the plant contains ascorbic acid, glycosides. The seeds contain up to 35% yellow fat with a sharp taste. Good honey plant. For household purposes, a yellow dye for fabrics is obtained from the walker.
The young rosette leaves of the gulyavnik are suitable for nutrition. Vitamin salads, vinaigrettes, soups, cabbage soup, main meat dishes are prepared from them. The seeds and fat from them are put into food as a spicy seasoning instead of mustard. The gulyavnik gives the dish a special taste, increases nutritional value. Seasoning from a walker. Pass the clean dried leaves of the gulyavnik through a meat grinder, add ground red pepper, salt. Store in a glass container in a cool place. Use as a seasoning for meat, vegetable, cereal dishes. 1 kg gulyavnik, 100 g salt, pepper to taste. Walker salad. Rinse the young leaves of the gulyavnik thoroughly with cold water, blanch for 2-3 minutes, then chop, add chopped hard-boiled egg and green onions, salt, season with sour cream or mayonnaise, sprinkle with dill and parsley. 50 g of golavnik leaves, 100 g of green onion, 1 egg, 25 g of sour cream (or mayonnaise), salt to taste, dill and parsley. Lettuce salad with vegetables. Young leaves of the gulyavnik, fresh tomatoes and cucumbers, green onions, cut green lettuce, add chopped hard-boiled egg, salt, season with sour cream, or mayonnaise, or vegetable oil. Sprinkle with dill and parsley. 50 g of gulyavnik leaves, 100 g of cucumbers, 25 g of green onions, 100 g of tomatoes, 100 g of green lettuce, 1 egg, 50 g of sour cream (or mayonnaise, or vegetable oil), salt, dill and parsley. Lettuce salad with green onions. Finely chop fresh leaves and green onions, mix, salt, add chopped hard-boiled egg, season with sour cream or mayonnaise. 25 g of golavnik leaves, 150 g of green onion, 1 egg, 25 g of sour cream (or mayonnaise), salt to taste. Salad with boiled potatoes and golavnik. Cut boiled potatoes into small cubes. Blanch the young leaves of the goulyavnik for 3 minutes, put them in a colander. When the water drains, chop them, add chopped green onions, potatoes, salt, season with vegetable oil, sprinkle with dill and parsley. 200 g potatoes, 25 g leaves, 25 g green onions, 30 g vegetable oil, salt, dill and parsley. Soup with a walker. Boil potatoes, parsley root and onions in salted meat broth or water. Then add the crushed leaves of the goulyavnik, season with onion fried with lard and bring to a boil. Sprinkle with dill and parsley. 500 g of broth, 100 g of potatoes, 30 g of carrots, 15 g of parsley root, 30 g of onion, 25 g of bacon, 30 g of golavnik leaves, salt, dill and parsley. Shchi with a walker. Put potatoes, carrots, onions in salted meat broth or water and cook until half cooked. Then add sauerkraut and cook over low heat until tender. At the end of cooking, add the crushed leaves of the goulyavnik, season with sautéed onions and bring to a boil. Before serving, spread sour cream into plates, sprinkle with dill and parsley. 500 g of broth, 50 g of potatoes, 20 g of carrots, 100 g of cabbage, 25 g of onions, 20 g of golavnik leaves, 25 g of sour cream, salt, dill and parsley. Fish meatballs with a walker. Pass fish fillet without skin and bones with soaked white bread, onions through a meat grinder, add salt, pepper, seasoning, mix, form meatballs, fry in vegetable oil, pour sour cream or tomato sauce and simmer over low heat for 10-15 minutes. 200 g of fish fillet, 50 g of white bread, 50 g of onion, 20 g of golavnik powder per serving, spices to taste. Goulash with a walker. Fry the pieces of meat until golden brown, add coarsely chopped onion, leaves or seasoning of the goulyavnik, salt, cover and simmer over low heat until tender, adding water or broth. Sprinkle with dill and parsley. 200 g of meat, 50 g of onion, 20 g of leaves per serving, seasoning to taste, 70 g of vegetable oil, salt, dill and parsley. In folk medicine, stems, flowers, young pods, and leaves are used. They have an expectorant, diuretic, antiseptic, fixing, anthelmintic effect, improve the general condition. Infusion of the grass of the walker. Infuse 25 g of golavnik grass in 250 ml of boiling water for 1-2 hours in a thermos, then strain, add honey or jam to taste. Take warm 1 tablespoon 3-5 times a day for acute respiratory diseases, bronchitis, pneumonia, inflammation of the kidneys, bladder, diarrhea, general weakness, pulmonary tuberculosis, hoarseness, scurvy, inflammation of the kidneys with urinary retention, colds. Wash festering wounds, ulcers, frostbite, bedsores. Juice from the leaves of the goulyavnik. Grind fresh leaves of the golavnik, pour in chilled boiled water in a ratio of 1: 1, leave for 1 hour, then squeeze out the juice. Take 1 tablespoon 4 times a day as an expectorant for various lung diseases, colds, scurvy, inflammatory diseases of the kidneys, bladder. Lubricate festering wounds, ulcers. The therapeutic effect is expressed to a greater extent in a fresh flowering plant. Contraindications have not been established. Harvest the grass of the gulyavnik officinalis during flowering, the seeds when ripe in August. The grass is cut with a knife, a sickle, torn off by hand so as not to damage the roots of the plant, laid out on a litter in a thin layer and dried in the shade under a canopy, in attics, verandas, in a well-ventilated room, periodically turning over. When collecting seeds, the pods are cut off and dried in air, in dryers, ovens, ovens at a temperature of 45 ° C. Shelf life of grass - 1 year, seeds - 3 years. Authors: Alekseychik N.I., Vasanko V.A.
Medicinal walker, Sisymbrium officinale (L.) Scop. Description, habitats, nutritional value, culinary use
The gulyavnik is an annual or biennial stiffly pubescent herbaceous plant from the cruciferous family with a branched stem 30-60 cm high and small yellow flowers consisting of four petals. The leaves are pinnately dissected with oblong, serrated lateral lobes and with an elongated lanceolate upper lobe. The flowers are collected in inflorescences in the form of brushes at the ends of the stem. The fruits are cylindrical, subulate pods 2-4 cm long. It blooms from May to October. The gulyavnik officinalis is found as a weed plant along roadsides, in gardens, in fields and vegetable gardens, near buildings. The chemical composition is little studied. There is data on the content of vitamin C, glycoside. Used in medicine as a drug. Young leaves are used for food, from which soups, seasonings, and salads are prepared. Before use, the leaves of the gulyavnik are poured with boiling water and kept in it for 3-5 minutes. Author: Koshcheev A.K.
Medicinal walker. Botanical description of the plant, areas of growth and ecology, economic importance, applications
In Ukraine, there are nine species of gulyavnik, of which three species are used as oilseeds by the population: high, Lezel and pharmacy. It is considered a malicious weed, in sparse crops it often develops very violently. One plant of the gulyavnika forms 700-750 thousand seeds, which contain 25-30% odorless yellow fatty oil with a sharp bitter aftertaste. The use of buttercream in salads eliminates the need for mustard dressing. Crushed seeds are used in the Caucasus, Iran, and Afghanistan to prepare a spicy seasoning for meat, especially lamb, dishes. Pharmacy walker - a plant up to 60 cm high. The permanent residence of this species is wastelands, clogged "places, landfills, roadside strips, edges. The plant was well known to the doctors of Ancient Greece under the name "sisimbrion". Theophrastus, Dioscorides and others give recipes for the use of a walker for various diseases. Until now, in Greece, young leaves of the walker are used to make salads, boiled and eaten instead of spinach, and also as a seasoning for soups, for making vegetable purees, meatballs, etc. In the Caucasus, young leaves of the golavnik are widely used for salads, vinaigrettes, soups and green borscht, as a fragrant herb for wine, fish, and meat. Another name for the plant - broad-leaved marshmallow - quite accurately indicates the habitats of this coastal plant - the banks of rivers, streams, reservoirs, swamps. The scientific name comes from the Celtic word "siv" - water. Some people consider the leaves of the walker to be poisonous. From one plant, 10-15 fleshy roots up to 20 cm long are obtained, which in Western Europe are considered exquisite vegetables on a par with asparagus. Marshmallow inflorescences contain a fragrant essential oil that is used in perfumery. In the Caucasus, young leaves with olive oil, wine vinegar, hard-boiled eggs mixed with sorrel leaves and chopped green onions are used to make salads. The washed roots are boiled in salt water, rolled in flour, and even better in breadcrumbs, and cooked like asparagus. In Russia in 1930, attempts were made to use the thickets of the wild walker for industrial purposes. 4000 centners of seeds were even collected, the yield of oil from which was 21%. When crushed, the fresh leaves give off a strong aroma. The taste of the leaves is somewhat cool, sharp, rather pleasant. Dry leaves do not smell. Used to improve the taste of fresh salads. The leaves are often boiled in vinegar to flavor fatty meats. An infusion of fresh leaves is considered the best antiscorbutic. Author: Reva M.L.
Medicinal walker, Sisymbrium officinale. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Medicinal walker, Sisymbrium officinale. Tips for growing, harvesting and storing
Medicinal gulyavnik (Sisymbrium officinale) is a perennial plant from the Cabbage family (Brassicaceae). In folk medicine, the roots, leaves, flowers and fruits of the plant are used. Tips for growing, harvesting and storing the gulyavnik officinalis: Cultivation:
Preparation and storage:
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