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CULTURAL AND WILD PLANTS
Garden swan. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Garden quinoa, Atriplex hortensis. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: atriplex Family: Amaranths (Amaranthaceae) Origin: Mediterranean and Western Asia Area: The garden quinoa is found in Europe, Asia, North America and Australia. Chemical composition: The leaves and stems of the plant contain salts of calcium, potassium, magnesium, iron and other elements, vitamins C and K, carotenoids and other biologically active substances. Economic value: Orchard quinoa is grown as a fodder crop for livestock and birds, and is also used for landscaping and soil erosion control. The leaves of the plant are used as food in some cultures, as well as for the preparation of herbal decoctions and tinctures in medicine. Legends, myths, symbolism: Although there are no specific legends, myths, or symbolic meanings for the garden quinoa, it continues to play an important role in culinary and healthy eating.
Garden quinoa, Atriplex hortensis. Description, illustrations of the plant Garden quinoa, Atriplex hortensis. Description of the plant, area, cultivation, application
It is found in gardens, orchards as a cultivated plant, sometimes runs wild. Annual herbaceous plant 60-150 cm high. Stem erect, branched or simple. Leaves petiolate, lower triangular, edges notched-short-toothed, upper - oblong-triangular, entire. During flowering, a dull green color. Young leaves are light, covered with powdery coating. Blooms in July - August. Flower tubers are collected in paniculate pyramidal inflorescences. Seeds are dark, hard. Garden quinoa leaves contain ascorbic acid, rutin, carbohydrates, minerals, proteins, fiber, seeds - proteins, fats, sugar, starch. Leaves and seeds of garden quinoa are used in nutrition. Swan salad. 1. Young leaves, collected before flowering, rinse thoroughly with cold water, chop, add chopped sorrel leaves, green onions, grated horseradish, salt. Season with mayonnaise, or vegetable oil, or sour cream. 150 g of quinoa leaves, 50 g of sorrel, 25 g of green onion, 30 g of grated horseradish, 25 g of mayonnaise (vegetable oil or sour cream), salt. 2. Boil the washed quinoa leaves for 3-5 minutes, put in a colander. When the water drains, chop, add chopped green onions and salt. Season with sour cream, or vegetable oil, or mayonnaise. 200 g of quinoa leaves, 50 g of green onion, 25 g of sour cream (or vegetable oil, or mayonnaise), salt. Quinoa salad with beets. Cut the boiled beets into slices, lay the chopped quinoa on top, salt. Top with sour cream or mayonnaise. 100 g of quinoa leaves, 150 g of beets, 25 g of sour cream (or mayonnaise), salt. Soup with swan. In any vegetable soup at the end of cooking, put chopped quinoa leaves. For 1 serving of soup - 30 g of quinoa leaves. Braised swan. Cut the young leaves of the quinoa, salt and simmer in butter in a sealed container over low heat for 10-15 minutes. Season with tomato sauce, or mayonnaise, or sour cream. 200 g of quinoa, 30 g of butter, 25 g of tomato sauce (or mayonnaise, or sour cream), salt. Cutlets from quinoa. Rinse the quinoa leaves with cold water, finely chop, mix with oatmeal or other cereals, add water, salt and cook over low heat until tender. Cool, add a raw egg, mix. Form cutlets from the mass, bread them in breadcrumbs and fry in vegetable oil. Drizzle with sour cream or tomato sauce before serving. 200 g of quinoa, 30 g of cereals (oatmeal or any other), 20 g of vegetable oil, 1 egg, 10 g of breadcrumbs, 200 ml of water, salt. Swan garnish. Cut young quinoa leaves, add chopped sorrel, rabbit cabbage, green onions, pepper, salt. Top with tomato sauce or sour cream. Serve with meat and fish dishes. 150 g of quinoa, 50 g of rabbit cabbage, 50 g of sorrel, 25 g of green onion, 25 g of sour cream (or tomato sauce), pepper, salt to taste. Seasoning from quinoa. Dry the leaves of the quinoa, chop, sift. Use the powder as a vitamin seasoning for first and second courses. Flour from swan. Clean the quinoa seeds from impurities, grind. Use as an additive (not more than 5%) when baking bread.
In folk medicine, the grass of the sprawling quinoa is used, which is grown as a vegetable plant. It has a tonic, expectorant, analgesic effect. A decoction of quinoa grass. Boil 20 g of herbs in 200 ml of water for 10 minutes, leave for 30 minutes, then strain. Drink 200 ml 3 times a day after meals for gout, general weakness, dry cough, gynecological diseases. Leaves of a quinoa are applied to wounds, ulcers. Contraindications have not been established. Harvest grass quinoa during flowering. Air dry. Seeds are harvested as they mature. Shelf life of grass - 1 year, seeds - 3 years. Authors: Alekseychik N.I., Vasanko V.A.
Garden quinoa, Atriplex hortensis L. Classification, synonyms, botanical description, nutritional value, cultivation
Names: Ukrainian red loboda; Az. sirken; arm. mohrateluk; cargo, tutubo; German Gartenmelde; Goal. melde; English orahce, mountain spinach; fr. arroche; it. atreplice; Spanish armuella; port, armolas; hung. kerti maglepel, laboda; Slovenian vrtna laboda. Annual, large, pyramidal plant, up to 2 m in height, with wide, heart-shaped leaves. Young stems and leaves are covered with a wax coating. The color of the leaves and stems is different, and on this basis the following races of garden quinoa are established: f. viridis Alef. - leaves and stem are green; f. luteus Alel. - leaves and stem light yellow; f. ruber L. - red leaves and stem; f. cupreiroseus Voss. - carmine leaves, stem too, but later with a copper gloss; f. rubrimarginatus Voss. - green leaves with red borders; f. bengalensis Voss. - the stem is green, the ends of the leaves are pink. Flowers with five petals. The weight of 1000 seeds is 4-6 g. The seeds are yellow-brown, remain viable for 1-2 years. Garden quinoa is cultivated and disposed of like spinach. In the Caucasus, other types of quinoa are also eaten: A. hostata L. - serves as spinach and is used for cabbage soup, A. nitens Schkuhr. used in pickled form, and in L. tatarica L. the leaves are eaten pickled. Like spinach and pickled, small fleshy leaves of A. Halimus L. are also used. It grows on the coast of the Mediterranean Sea, the Atlantic Ocean and the English Channel. In France, it is called "sea purslane". In A. portulacoides L., growing on salt marshes, pickled young shoots are eaten. Author: Ipatiev A.N.
Garden swan. Basic information about the plant, use in cooking
Not so long ago, porridge was cooked from garden quinoa and pancakes were baked. Previously, the quinoa was cultivated in the central black earth zone of Russia - they received grain. In ancient Greece, garden quinoa was cultivated as a vegetable and ornamental plant. She was known and first described by Dioscorides, one of the most famous doctors and scientists of the ancient world. He also gave the swan a scientific name that has survived to this day. Today, in the Caucasus and Central Russia, young quinoa leaves are used instead of spinach, and in a mixture of sorrel greens - for making soups and borscht. Young juicy shoots and leaves are salted instead of cabbage. In Romania, young shoots of quinoa, leaves and sprouts of stinging nettle, garden lettuce, immature pods of hot peppers, green tomatoes that did not have time to ripen in autumn, water shoots of cultivated grapes, green trifles of watermelons - all this is fermented in barrels for future use and served in winter with meat, flour dishes , in particular to hominy. From the leaves of quinoa scalded with boiling water and passed through a meat grinder, vegetable puree is prepared, suitable for borscht and soups, vinaigrettes, for filling pies. Blue dye is obtained from quinoa seeds. In folk medicine, the plant is used in the treatment of jaundice and as an emetic. Author: Reva M.L.
Garden quinoa, Atriplex hortensis. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Garden quinoa, Atriplex hortensis. Tips for growing, harvesting and storing
Orchard quinoa (Atriplex hortensis) is an annual plant also known as vegetable asparagus spinach or garden nut. Its leaves can be eaten as greens or boiled, and also used for harvesting. Cultivation:
Workpiece:
Storage:
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