Bonfire. Legends, myths, symbolism, description, cultivation, methods of application

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Bonfire. Legends, myths, symbolism, description, cultivation, methods of application

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Directory / Cultivated and wild plants

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Content

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

Coster, Bromus. Photos of the plant, basic scientific information, legends, myths, symbolism

Bonfire Bonfire

Basic scientific information, legends, myths, symbolism

Sort by: Bonfire (Bromus)

Family: Cereals (Poaceae)

Origin: Europe, Asia, North and South America.

Area: Plants of the genus Koster are found everywhere, with the exception of Australia, New Zealand and some tropical regions.

Chemical composition: Plants of the genus Koster contain alkaloids, flavonoids, saponins, tannins and other compounds.

Economic value: Some species of the genus Koster are used as fodder for livestock and deer. Also, some types are used for skewers.

Legends, myths, symbolism: The fire does not have a pronounced symbolic or mythological significance, but has medicinal and culinary properties that have been described in folk legends and tales.

Coster, Bromus. Description, illustrations of the plant

Bonfire. Legends, the birthplace of the plant, the history of distribution

Bonfire
Bromus secalinus

The name of the plant is very sonorous. But what is strange is that sometimes collective farmers speak of him with respect, and sometimes they scold him with their last words. Is there any confusion here?

No, not confusion. There are different types of fire. You could say they are close relatives. Only for some time now they have had different fates.

In the past, all fires were wild herbs. But about a hundred years ago, one of the farmers of the Voronezh and Oryol provinces noticed that cattle willingly eats an awnless fire. The news went for a walk in the villages. Local peasants began to collect the seeds of this weed plant and sow on pastures. Their example was followed in neighboring provinces, and then throughout the country. And soon the fire from a "savage" turned into a cultural inhabitant of our pastures.

Word of the valuable fodder grass spread throughout the world. Farmers in America and Canada, Brazil and Australia heard about it.

They brought it to themselves and also began to grow it. So the awnless bonfire gained world fame.

But his close relative - the field fire - was not lucky. Although he is called a field man, he is driven out of the fields, because he is a weed.

It is useless to "cultivate" a field fire - its leaves are densely covered with stiff hairs. Cattle do not eat such coarse hay. Even more trouble is given to collective farmers by a rye bonfire, which heavily clogs rye crops.

Why were these weeds given such a sonorous name? The fact of the matter is that in former times they did not have such a name.

They were called differently: bonfire, kostika, kostya. And these words had a completely different meaning. Bonfire (or bonfire) - so in the old days they spoke of an obstinate, quarrelsome person.

Kostya - the one who bones, that is, swears, does nasty things. The bone is a splinter.

Over time, these words disappeared from the Russian language. And the "bonfire" gradually turned into a "bonfire".

Author: Osipov N.F.

Coster, Bromus. Recipes for use in traditional medicine and cosmetology

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Ethnoscience:

For the treatment of cough: Steep 1 teaspoon of chopped dry bonfire herb in 1 cup of boiling water. Let it brew for 10-15 minutes, then strain and add 1 teaspoon of honey. Take 1 tablespoon 3-4 times a day. This folk recipe helps with coughs caused by colds or allergies.
For headache treatment: Mix 1 tablespoon of chopped dry bonfire grass with 1 cup of boiling water. Let it brew for 15 minutes, then strain and drink. This folk recipe can help with headaches caused by stress or nervous tension.
To treat indigestion: Brew 1 tablespoon of chopped dry bonfire grass in 1 cup of boiling water. Let steep for 15-20 minutes, then strain and drink before meals. This folk recipe can help with indigestion caused by excess acidity or an unbalanced diet.
To treat a cold: Mix 1 tablespoon of chopped dry bonfire grass with 1 cup of boiling water. Let it brew for 15-20 minutes, then strain and add 1 teaspoon of honey. Take 1 tablespoon 3-4 times a day. This folk recipe helps with a cold caused by a weakened immune system.

Cosmetology:

Bonfire (Bromus) is a cereal plant that is not widely used in cosmetology. There are currently no known folk recipes or scientific studies to support the effectiveness of campfire as a cosmetic or skin care ingredient. However, some research suggests that bonfire components, such as amino acids and phytochemicals, may have skin benefits such as hydration, softening, and free radical protection.

Attention! Before use, consult with a specialist!

Coster, Bromus. Tips for growing, harvesting and storing

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Bonfire is a genus of herbaceous plants from the grass family, which includes more than 100 species.

Tips for growing, harvesting and storing a fire:

Cultivation:

Bonfire prefers a sunny location. It can be grown both outdoors and in containers.
Planting should be done in autumn or spring when the soil is warm enough. The distance between plants should be approximately 20-30 cm.
Plants need to be watered and fertilized regularly. Make sure the soil always remains moist, but not oversaturated with water.

Workpiece:

The campfire is used as feed for livestock and other animals, and for the production of biofuels.
Harvested plants should be dried and stored in a dry place. You can use special equipment to dry the herb, or just hang it in the sun for a few days.
Dried grass should be packed in tight bags or containers made of moisture-proof materials to maintain forage quality throughout the year.

Storage:

Dried campfire can be stored in tightly sealed containers in a cool, dry place for up to 12 months.
During storage, moisture and sunlight should be avoided to prevent the development of mold or decay of the feed.

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