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CULTURAL AND WILD PLANTS
Watercress officinalis (common watercress, watercress). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Watercress (common watercress), Nasturtium officinale. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: nasturtium Family: Cabbage (Brassicaceae) Origin: Europe and western Asia Area: Watercress is found naturally in Europe, Siberia, Central Asia, North America and Australia. Chemical composition: Watercress contains a large amount of vitamins (C, A, B), mineral salts (potassium, iron, calcium, magnesium), mustard oils and flavonoids. Economic value: Watercress is used in cooking as a spice, as well as in medicine to improve digestion and as a natural antibiotic. Also, watercress is used in cosmetology to improve blood circulation in the skin and eliminate acne. Legends, myths, symbolism: Watercress can be used as a symbol of health and healing, as its leaves and stems are a rich source of vitamins and minerals. It also has antibacterial properties and can be used to treat a number of conditions, including colds, coughs, and bronchitis. It can also be used as a symbol of freshness and vitality, as it grows in water, which is associated with life and fertility. In some cultures, watercress can be used as a symbol of purity and cleansing, as it can help detoxify the body and boost immunity. In general, watercress can be used as a symbol of health, healing, freshness, vitality, purity and purification.
Watercress (common watercress), Nasturtium officinale. Description, illustrations of the plant Watercress officinalis (common watercress, watercress). Description of the plant, area, cultivation, application
It grows near swamps, ditches, ponds with stagnant water, along streams. Perennial herbaceous plant up to 60 cm high. The stem is semi-recumbent, furrowed, hollow, rooting at the base, simple or branched. Roots 10-60-100 cm long. The leaves are pinnately dissected with 3-7 pairs of oblong dentate lobes arranged in pairs on the stem. Blooms in June - August. The flowers are white, four-petalled, collected in short racemes at the top of the stems. Fruits - pods with seeds, oblong-linear, with 2-lobed stigmas. The plant has a pleasant smell, contains up to 210 mg% of ascorbic acid, vitamins of groups B, E, O, provitamin A, mineral salts, iodine, mustard, essential oil. Fatty oil was found in the seeds. The juice contains a lot of iodine, iron, phosphorus, potassium, etc. In nutrition, young fresh shoots and leaves are used - watercress. Salads are prepared from them, side dishes for the first and second courses, put in soups, borscht, seasonings, gravy. Boiled young shoots are used as a spicy seasoning for meat dishes and soups. Watercress salad. Blanch young stems and leaves of watercress for 5 minutes, drain in a colander. After the water drains, chop, add chopped green onions, hard-boiled egg, salt and mix. Season with sour cream or mayonnaise, sprinkle with dill and parsley. 100 g of watercress, 25 g of green onion, 1 egg, 25 g of sour cream (or mayonnaise), salt, dill and parsley. Watercress soup. Boil chopped potatoes and carrots in the broth until half cooked, omit the meatballs, chopped watercress and bring to readiness. To prepare meatballs, mix the minced meat thoroughly with chopped watercress, egg, browned onions, salt, black pepper. Form meatballs from the mass. 500 ml of broth, 200 g of potatoes, 50 g of onions, 50 g of carrots, 100 g of minced meat, 1 egg, 20 g of watercress, 15 g of vegetable oil, salt, pepper to taste. Borscht with watercress. In meat broth or water, boil chopped beets, carrots until half cooked, add cabbage, potatoes. A few minutes before readiness, put chopped watercress, browned onions with tomato sauce, salt. Before serving, arrange on plates circles of hard-boiled eggs, sour cream, sprinkle with dill, parsley. 500 ml of broth, 150 g of beets, 50 g of carrots, 50 g of potatoes, 50 g of onions, 50 g of watercress, 100 g of cabbage, 50 g of tomato sauce, 1 egg, 25 g of sour cream, salt, dill and parsley. Vegetables stewed with watercress. Shredded beets, stew carrots until half cooked, add chopped cabbage, potatoes, parsley root, onions, young watercress leaves, bay leaf, dill seeds, caraway seeds, salt and simmer until tender. Season with tomato sauce. 150 g of beets, 150 g of carrots, 50 g of onions, 100 g of watercress, 20 g of parsley root, 100 g of tomato sauce, 150 g of vegetable oil, 150 g of cabbage, 200 g of potatoes, spices to taste. Meat cutlets with watercress. Add a raw egg, chopped watercress leaves, white bread soaked in milk, chopped onion, salt, pepper to the homemade minced meat and mix thoroughly. Form cutlets or meatballs from the mass, bread in breadcrumbs and fry in oil, fat or steam. 400 g of minced meat, 1 egg, 30 g of onion, 50 g of white bread, 50 ml of milk, 25 g of breadcrumbs, 50 g of vegetable oil, 80 g of watercress leaves, pepper, salt. Watercress puree. Pass the young stems and leaves of watercress through a meat grinder, add salt, pepper, mustard, vegetable oil, vinegar. Use for garnish and dressing first and second courses. 1 kg green watercress, 20 g vegetable oil, salt, vinegar, pepper to taste.
In folk medicine, young leaves and watercress juice are used. They have anti-inflammatory, vitamin, diuretic, antiseptic, mild laxative effect, improve blood composition. Infusion of watercress leaves. 30 g of fresh leaves insist in 1 liter of boiling water for 6 hours. Strain and drink 200 ml 3 times a day to normalize metabolism, with various skin diseases. Watercress juice. Grind young leaves and stems of watercress, squeeze out the juice. Take 1 teaspoon 3 times a day for urolithiasis, inflammatory diseases of the kidneys, bladder, liver, gallbladder, jaundice, gastritis, anemia, scurvy. Ointment from watercress. Grind 50 g of fresh juice thoroughly with 50 g of fresh butter. Lubricate the skin with burns, frostbite. No contraindications were found. Watercress is not harvested for long-term storage, since the herb loses its medicinal qualities when dried. The fresh plant is harvested before and during flowering. Authors: Alekseychik N.I., Vasanko V.A.
Watercress, Nasturtium officinale R. Br. Botanical description, distribution, chemical composition, features of use
Cabbage family - Brassicaceae. Perennial aquatic plant 10-60 cm high. The stems are thick, hollow, the leaves are pinnatisect, with wide petioles and 2-7 pairs of oblong or oval leaflets with a larger and rounded ovoid apical leaflet. Sepals identical, lagging behind. Petals with marigolds, oblong-obovate, white. Short stamens have one large horseshoe-shaped honey gland open outwards; there are no middle glands. The fruit is a pod, short, swollen, with convex valves, without veins. Seeds are located in each nest in two rows, flat. Blooms in May - August. It grows in swamps, ponds and near water. In the wild, the plant is found from Africa (Algeria, Egypt, Libya, Tunisia, Morocco, the Azores and Canary Islands) and Europe to Central Asia and Pakistan. The aerial part contains tlikozid gluconasturcin, saponins, alkaloids, 3-4% carbohydrates. The plant is distinguished by a high content of vitamins (ascorbic acid, tocopherol, phylloquinone, carotene), minerals - iron, iodine, etc. The seeds contain 22-24% fatty oil, it contains oleic, linoleic, erucic, palmitic, stearic, linolenic acids. As a vegetable plant, it was cultivated and consumed by the ancient Romans. The taste is somewhat bitter and tart, the salad from it has a sharp, horseradish-like taste reminiscent of a radish. It is used as a spicy-flavoring plant similar to common cress and bitter core as a seasoning for soups, vegetables, fish soup. Leaves, stem tops and seeds are used as a spice. Seeds as a spice can replace mustard, they are used to produce edible oil, close in quality to mustard. Crushed fresh basal leaves are used to make spicy salads, vinaigrettes and sauces, giving them a peppery flavor. In Armenia, the leaves are used as an additive to flour dishes, and young shoots and leaves are pickled and salted. Leaf salad was especially recommended for eczema and scurvy. The leaves are included in the pharmacopoeias of France, Paraguay, Venezuela as a diuretic, antiscorbutic and appetite-inducing agent. In folk medicine, it was used as an anti-febrile and sedative for nervous diseases. The juice of the plant was applied externally for burns, lipomas, warts, polyps; decoction - inside with diseases of the thyroid gland, liver, gallstone and urolithiasis, anemia, skin diseases, rheumatism, gout, diabetes mellitus. Honey plant and pergakos. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Watercress (watercress), Nasturtium officinale (L.) R. Br. Description, habitats, nutritional value, culinary use
Watercress is a perennial herbaceous plant from the cruciferous family. The stem is hollow, furrowed, 50-70 cm high. The leaves are pinnately dissected, have from 2 to 7 lobes. The upper lobe is larger and rounded. The flowers are white, of four petals, collected in a short brush at the top of the stem. Fruits - in the form of linear, drop-down pods. Not to be confused with watercress. It grows along the banks of rivers, streams, near ditches and marshes, in water meadows. In many countries it is cultivated as a salad plant - bitter, spicy, reminiscent of a radish in taste. When grown on fertilized soils, the leaves are more juicy and tender. The green parts of the plant contain a significant amount of iodine, phosphorus, iron, potassium, essential oil and vitamins - C (up to 210 mg%), B1, B2, E, as well as provitamins A and D. Vitamin salads, seasonings for meat and fish dishes are prepared from fresh young leaves, they are also added to soups. Oil obtained from watercress seeds can replace mustard oil. Watercress greens are also dried, pickled, salted, but many of its beneficial properties are lost. This plant, unfortunately, has not yet found its place in household plots. Probably, few people know about the beneficial properties of watercress. Given that our diets are poor in vegetables and spices, it becomes clear what role the cultivation of watercress can play. Author: Koshcheev A.K.
Watercress, Nasturtium officinale L. Classification, synonyms, botanical description, nutritional value, cultivation
Synonyms: Dictyosperma Olgae Rgl. f Schmalh., Sisymbrium Nasturtium L. Bruncress, key cress, watercress. Names: German Brunnenkresse; Goal. watercres; dates brondkarsen; Swede, vattenkarse; English water cress; fr. creson de fontaine, bailie; it. crescione acquatico, crescione di fontana; Spanish berre de aqua; port, agriao daqua; hung. vizizazza; Slovenian vodna penusa, studencnica; Serb, grabak; Polish rzefusha wodna, rukiew wodna. Fast growing perennial (interesting as an early vegetable), glabrous, with a thick hollow ascending and rooting stem, 10-60 cm high; leaves are pinnately dissected, on wide petioles, with 2-7 pairs of oblong or oval, more or less notched-crenate, with asymmetric lateral lobes at the base and a larger rounded or ovate, wavy-toothed apical lobes along the edge. Sepals 2-3 mm long; petals are white, 4-6 mm long, filaments are purple; fruits are linear, often slightly bent and compressed, about 15-20 mm long, about 1,8-2,5 mm wide, at the top with a short fleshy style and a capitate, slightly bilobed stigma, on stalk 10-20 mm long, protruding horizontally ; seeds two-row, small, fine-meshed, reddish-brown. It grows in swamps, in puddles with stagnant water, along the banks of springs, ponds, etc.
There are different varieties of watercress: Erfurt, flowerless, cultivated, etc. Propagated by seeds and cuttings. It is cultivated in vegetable gardens in damp places, as well as in greenhouses and greenhouses. For early forcing, watercress is more profitable to plant seedlings, and best of all, seedlings grown from stem cuttings. The leaves grow gradually, and therefore it can be used throughout the summer. Especially widespread in Germany and England; cultivated in the USA. Leaves and tops of young shoots are used as food. Author: Ipatiev A.N.
Watercress officinalis. Basic information about the plant, use in medicine
The watercress officinalis is a close relative of the amphibian jerushka. Also loves wet places, swampy banks of rivers and lakes. Watercress is often referred to as water crap. Due to its high taste and medicinal properties, it has been valued since ancient times. Fresh leaves have long been considered in Europe an indispensable remedy for neuralgia, fevers and scurvy. Watercress leaves contain gluconasturcin glucoside, iodine, mustard type essential oil, vitamins A, C, E. The seeds contain 24% non-drying oil. The leaves are suitable not only for spicy salads, but also for seasonings in the form of mashed potatoes that replace mustard. Author: Reva M.L.
Watercress (common watercress), Nasturtium officinale. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Watercress (common watercress), Nasturtium officinale. Tips for growing, harvesting and storing
Watercress officinalis, also known as watercress or common watercress (Nasturtium officinale), is a perennial plant in the cabbage family that grows in fresh water. Tips for growing, harvesting and storing watercress officinalis: Cultivation:
Workpiece:
Storage:
Watercress officinalis is a plant with many beneficial properties. It is rich in vitamins and minerals such as vitamin C, calcium, iron and magnesium and can be used in cooking and medicine.
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