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CULTURAL AND WILD PLANTS
Burdock large (burdock). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Burdock (burdock), Arctium lappa. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Burdock (Arctium) Family: Asteraceae (Asteraceae) Origin: Europe and Siberia Area: Burdock is common in the temperate zones of Eurasia and North America, and is also cultivated in other regions of the world. Chemical composition: Burdock roots contain inulin, essential oil, resins, alkaloids, phytosterols, flavonoids and other biologically active substances. Economic value: Burdock is used in cooking (roots and leaves), as well as in medicine, cosmetology and other industries. Burdock roots are widely used in traditional medicine as a diuretic, choleretic, anti-inflammatory and blood purifier. Burdock roots are also a popular ingredient in shampoos and other hair care products. Burdock leaves can be used as a green fodder crop for livestock and poultry. Legends, myths, symbolism: In ancient Chinese medicine, burdock has been used to treat many ailments such as headaches, nervous system, skin conditions, and more. Its roots have also been used as an aphrodisiac and tonic. Symbolically, burdock is associated with the concept of protection and defense. Its thorny leaves and thick rind serve to protect the plant from predators, while its powerful root helps the plant withstand various difficulties and obstacles. Burdock is also associated with the concept of survival and adaptation, as it can grow in a wide variety of environments, including dry and desert regions, swamps and forests.
Burdock (burdock), Arctium lappa. Description, illustrations of the plant Great burdock, Arctium lappa. Description of the plant, area, cultivation, application
It is found everywhere near houses, sheds, along roads, along ravines, in waste places, wastelands. Biennial herbaceous plant up to 1,5-2 m in height. Grows unusually. In the first year, a rosette of basal leaves appears, large, up to 50-70 cm long, 30-50 cm wide, on long petioles, cordate-ovate, with small teeth along the edges. Leaves are green above, with sparse hairs, gray-felt below, pubescent. The upper leaves are smaller than the basal ones. In the second year, a stem appears - straight, powerful, reddish, ribbed, multi-branched in the upper part, cobweb-fluffy. Flowers bloom on it, seeds ripen, after which the plant dies. Blooms in July - August. The flowers are located at the ends of the branches, bisexual, lilac-purple, tubular, with a tuft, collected in spherical baskets 3-3,5 cm in diameter, form a corymbose brush. The leaflets of basket wrappers are hard, sticky, up to 30-40 mm in diameter, at the end with yellowish hooks, easily cling to clothes. The fruits are large achenes, oblong, wrinkled, grayish-brown, with a short tuft consisting of easily falling, hard yellowish bristles. Ripen in August - September. The roots of the first year are fleshy, long, vertical, deep into the ground, juicy, thick on good soil. The roots contain proteins, inulin polysaccharide, essential oil, organic acids, mucus, fatty oil, tannic, bitter, resinous, fatty substances, B vitamins, a lot of vitamin C, alkaloids, sugar, proteins, sterols. The fruits contain arctin glycoside, glycosides, a lot of fatty oil, the leaves contain essential oil, mucus, tannins, vitamin C, carotene. Good honey plant. For economic purposes, an infusion is prepared from burdock leaves, which is sprayed with garden trees and shrubs from caterpillars, cabbage whites, moths, scoops. Infusion of burdock leaves. Pour half a bucket of finely chopped leaves to the top with water, leave for three days, strain. Cows and horses are washed with a decoction of burdock roots in a ratio of 1:10 for lichen, itching of the skin, hair loss. Fatty oil of burdock is used in soap making, in the paint and varnish industry, for the preparation of drying oil. Leaves and roots of burdock are used in food. Burdock roots reach the size of large carrots, they can replace parsley, carrots, parsnips in early spring. Roots are used only from plants of the first year of life - raw, boiled, fried, baked. They are put in soups, borscht instead of potatoes, parsley, carrots. Cutlets, cereals, mashed potatoes are prepared from them. Jam, marmalade is boiled from burdock roots, roasted is used to make a coffee drink. Flour from dried roots is added to the dough for cakes, gingerbread, biscuits, pancakes, bread. Young shoots and leaves, peeled, are used for salads, cabbage soup, borscht. Burdock salad. Wash young shoots, petioles, leaves with cold water. Peel the stems, blanch for 2 minutes, chop, add chopped onion, pieces of boiled meat, hard-boiled egg, salt, season with sour cream or mayonnaise, sprinkle with dill and parsley. 150 g of burdock leaves and stems, 50 g of meat, 1 egg, 25 g of green onion, 25 g of sour cream (or mayonnaise), salt, dill and parsley. Combined burdock salad. Leaves of burdock, oxalis, dandelion, plantain, nettle, lungwort, sorrel mix in equal amounts, blanch for 2-3 minutes, chop, add chopped green onions, salt. Season with sour cream, or mayonnaise, or vegetable oil. 200 g of a mixture of plants, 25 g of green onion, 25-50 g of sour cream (or mayonnaise, or vegetable oil), salt. Soup with burdock. Boil carrots, onions, potatoes, rice in salted water or meat broth, add chopped burdock leaves and boil them for 5-8 minutes. Season with sour cream, sprinkle with dill and parsley. 500 ml of broth, 25 g of carrots, 15 g of onions, 15 g of rice, 150-200 g of burdock leaves, 150 g of potatoes, 25 g of sour cream, salt, dill and parsley. Shchi with burdock. Boil potatoes, carrots, onions in salted meat broth or water, add chopped burdock leaves, boil sorrel over low heat for 5 minutes. Before serving, put slices of hard-boiled eggs, sour cream, sprinkle with dill and parsley on plates. 500 ml of broth, 50 g of carrots, 25 g of onion, 50 g of potatoes 150 g of burdock leaves, 50 g of sorrel, 1 egg, 25 g of sour cream, salt, dill and parsley. Shchi from sauerkraut with burdock in Belarusian. Boil sauerkraut until tender, add chopped burdock leaves, season with onion sauteed in lard, bring to a boil. Before serving, put sour cream in bowls. 500 ml of broth, 100-150 g of sauerkraut, 150 g of burdock leaves, 20 g of lard, 25 g of sour cream, 25 g of onion, salt. Burdock leaf puree. Rinse young leaves of burdock, sorrel, nettle (only burdock leaves) with cold water, blanch for 1-3 minutes, pass through a meat grinder, salt, add dill, pepper, mix well. Season with tomato sauce, or sour cream, or mayonnaise, or vegetable oil. Serve as an independent dish or as a side dish for meat, fish. Puree can be prepared for the winter. Store in a glass container in a cool place. 1 kg of burdock leaves, 200 g of sorrel, 200 g of nettle, dill, pepper to taste, 100-150 g of salt (200 g for long-term storage). Burdock porridge. Peel young roots, pass through a meat grinder, pour milk, salt and cook over low heat until tender. Drizzle with oil before serving. 500 g of burdock roots, 300-400 ml of milk, 25 g of butter, salt to taste. Burdock porridge with mushrooms. Mix the crushed burdock roots and mushrooms, add water, salt and cook over low heat in a sealed container until tender. Fill with butter or milk. 200 g of burdock roots, 100 g of mushrooms, milk, butter, salt to taste. Burdock casserole. Rinse burdock roots with cold water, peel, chop, boil, fold in a colander. When the water drains, salt, add sugar, mix, put on a preheated, oiled pan, pour the egg-milk mixture and bake in the oven. Before serving, season with butter or sour cream. 500 g of burdock roots, 3 eggs, 200 ml of milk, 25 g of sour cream, 20 g of butter, salt and sugar to taste. Boiled burdock roots. Wash the young roots thoroughly from the ground with cold water, cut into pieces 2-3 cm, cook in salted water for 20-25 minutes (peel the peel before or after cooking). Roasted burdock roots. 1. Boil young roots in salt water for 15-20 minutes. Drain the water, put the roots on a preheated, oiled frying pan, sprinkle with flour or breadcrumbs and fry in the oven until a pink crust forms. 500 g of burdock roots, 50 g of vegetable oil, 10 g of flour or breadcrumbs, salt to taste. 2. Grease a baking sheet with oil or sprinkle with salt only, put fresh roots on it and fry in the oven until a pink crust forms. Roasted burdock roots. Rinse the roots well in cold water, put in the ashes for 30 minutes. Then peel and eat hot or cold with salt. Burdock flour. Rinse young roots, peel, cut into pieces 5-10 cm long and air dry in a well-ventilated area, dry in an oven or oven at a temperature of 45-50 ° C. Grind dried roots. Add burdock flour to the dough for baking bread, cakes, gingerbread. Burdock jam. Rinse young burdock roots with cold water, peel, mince. Pour vinegar into the water, bring to a boil, put the chopped roots and cook on low heat for 2 hours until the smell of vinegar disappears. 1 kg of burdock roots, 50 ml of table vinegar, 1 liter of water. Burdock stalks are sweet. Young stems, collected before flowering, washed with cold water, peeled and boiled over low heat in 20% sugar syrup until tender. Remove the stems, air dry or in a warm oven, sprinkle with powdered sugar (possible with vanilla). Serve with tea. 1 kg of burdock stalks, 200 g of sugar, 800 ml of water, 50 g of powdered sugar. Burdock and carrot juice. Peel young stems, pass through a meat grinder, mix with grated carrots, squeeze out the juice, add honey and keep in a cool place for 10 hours. Drink chilled. 500 g burdock stalks, 500 g carrots, honey to taste. Burdock root coffee. Roast the dried roots in the oven until brown, grind in a coffee grinder, brew with boiling water or boiling milk and cook for 2-3 minutes. Add sugar or honey, cream or milk to taste. 200 ml of water, 10-15 g of burdock root coffee, sweets and cream to taste. Burdock coffee with other cereals. Mix burdock root coffee with barley, acorn or other coffee in a 1:1 ratio, brew with boiling water or boiling milk and cook for 3-5 minutes over low heat. Add sugar or honey, cream or milk to taste. 20 g coffee mixture, 200 ml water, sugar, milk to taste. Burdock compote. Peel young stems, cut into pieces of 1,5-2 cm and cook until tender in 10% sugar syrup. At the end of cooking, add citric acid or lemon juice. 300 g of burdock stalks, 100 g of sugar, 900 ml of water, 1 g of citric acid. Burdock root drink. Burdock roots, peeled, finely chopped, boiled in water over low heat for 1 hour. Strain, add jam from burdock, leave for 10-12 hours, strain again into a glass dish and store in a cool place. 5 l of water, 500 g of burdock roots, 500 g of jam from burdock roots. Roots, leaves, seeds of burdock are used in folk medicine. They have a diuretic, choleretic, anti-inflammatory, antibacterial, wound healing, antidiabetic effect. Preparations from burdock normalize metabolism, blood composition, functions of the stomach, intestines, enhance hair growth, are a preventive and therapeutic agent for stone formation, salt deposits. Infusion of burdock roots. Infuse 10-25 g of crushed roots in 400 ml of boiling water for 1 hour in a thermos. Drink warm 100 ml 3-4 times a day after meals with kidney and gallstone disease, rheumatism, gout, lubricate wounds, ulcers, warts, rinse the mouth and throat with sore throat, wash and wipe the scalp with hair loss. Infusion of burdock roots. 40 g of crushed dried roots insist in 300 ml of boiling water in a thermos for 2 hours. Strain. Drink 100 ml 3 times a day after meals for urinary and cholelithiasis, diabetes mellitus, gastric and duodenal ulcers, gastritis, hemorrhoids, rheumatism, gout, eczema, exudative diathesis, furunculosis, rickets.
Infusion of burdock leaves. Infuse 60 g of leaves in 600 ml of boiling water for 4 hours, strain. Drink 200 ml 3 times a day for peptic ulcer of the stomach and duodenum, kidney stones, liver. Infusion of burdock seeds. 20 g of seeds insist in 200 ml of boiling water, strain. Take 25-50 ml 3-4 times a day for chronic constipation. A decoction of burdock roots. Boil 15-20 g of crushed roots in 200 ml of water over low heat for 20 minutes, leave for 30 minutes, strain. Take 1 tablespoon 3-4 times a day after meals for 20-30 days with urinary and gallstone disease, inflammation of the bladder, colds as a diaphoretic, rheumatism, gout, osteochondrosis. A decoction of burdock roots. Boil 100 g of crushed roots in 1 liter of water until half of the original volume remains. Strain, add honey to taste. Take 50-75 ml 3-4 times a day for urolithiasis, rheumatism, gout, eczema, lubricate skin rashes. A decoction from the collection. Boil 20 g of burdock root, blueberry leaves, bean pods in 500 ml of water for 30 minutes, leave for 2 hours, strain. Drink 50 ml 3-4 times a day for diabetes, rheumatism, gout, hemorrhoids, exudative diathesis. A decoction of burdock and calendula. Boil 20 g of burdock roots, 10 g of calendula inflorescences in 1 liter of water for 10-15 minutes, strain and cool. Rub into the scalp or wash your hair 2 times a week for hair loss. A decoction of the leaves and inflorescences of burdock. Boil 20 g of leaves and inflorescences of burdock in 200 ml of water for 5 minutes. Moisten gauze and apply to sore joints, do baths for gout, rheumatism. Juice from burdock leaves. Squeeze juice from fresh young leaves, mix with crushed leaves. Apply to wounds, ulcers, burns, bedsores. Burdock ointment. Grind 25 g of leaves and roots of burdock, boil in 100 ml of water for 20 minutes, grind thoroughly in 100 g of butter. Lubricate the head for the prevention and treatment of baldness, burns, frostbite. Burdock ointment. 40 g of fresh roots insist in 100 ml of sunflower oil for 24 hours, then boil on low heat for 15 minutes. Lubricate wounds, ulcers, burns, bedsores. Burdock ointment. Grate 50 g of roots, mix with 50 g of fresh pork fat. Lubricate the skin with eczema, acne, urticaria, furunculosis, lichen, sunburn, snake bites, bees. Burr oil. Crushed burdock roots insist on almond or olive oil for several days. Lubricate burns, wounds, frostbite, head with hair loss. Soak dried burdock leaves or apply fresh leaves to festering, long-term healing wounds and ulcers. Fresh leaves of burdock, smeared with sour cream, apply to erysipelas of the skin. Contraindications have not been established. Harvested roots, leaves, seeds of burdock. The roots are harvested only in the first year of life. The roots of the second year are flabby, woody, not suitable for consumption. They dig up the roots with shovels in September - October or in the spring, before the leaves appear, shake them off the ground, cut off the aerial part at the root neck, thin roots. Large roots are cut into pieces 10-15 cm long, 1-1,5 cm wide. Dry in dryers, ovens, but not in the air, where the fermentation process can occur. After drying with a brush, thoroughly clean the remnants of the soil. You can wash the roots with cold water, peel, cut into pieces and air dry in well-ventilated areas, dry in dryers, ovens at a temperature of 45-50 ° C. Dried roots are grayish-brown on the outside, pale gray at the break, have a slight peculiar smell, a sweetish taste with a feeling of sliminess. Burdock leaves are harvested in July - August, dried in the shade, in a draft, in a well-ventilated area. Seeds are harvested as they mature. Shelf life of roots - 5 years, seeds - 3 years, leaves - 1 year. Authors: Alekseychik N.I., Vasanko V.A.
Great burdock (burdock), Arctium lappa L. Botanical description, habitat and habitats, chemical composition, use in medicine and industry
Synonyms: burdock, burdock. A large biennial herbaceous plant with a large taproot, of the Asteraceae family (Compositae). The stem is erect, ribbed, reddish, strongly branching in the upper part. The leaves are petiolate, large, up to 50 cm long and about the same width. In shape, the leaves are broadly heart-shaped, serrated, green above, grayish-felt below. The flowers are lilac in color, collected in spherical baskets, 3-3,5 cm in diameter. The fruits are achenes 5-6 mm long. Range and habitats. It is found in the temperate climates of the Old World, from Scandinavia to the Mediterranean, and from the British Isles through Russia and the Middle East to China and Japan, including India. Introduced to North and South America. Chemical composition. The chemical composition of burdock roots contains proteins, tannins and bitter substances, fatty and essential oils, mucus, palmitic and stearic acids, inulin polysaccharide, sitosterol and stigmasterol. Infusions and decoctions of burdock root are used internally as a diuretic, diaphoretic and choleretic agent. Burdock root is often included in complex collections for patients with gout and metabolic arthritis, it is effective for stomach ulcers, liver diseases, hemorrhoids, urolithiasis, and has an antipyretic effect. In addition, tannins, mucus and essential oil are present in the leaves of burdock. In the seeds - arctin glycoside, fatty oil. Application in medicine. Burdock is one of the plants widely used in folk medicine. Roots are used to a greater extent, less often leaves and fruits. The roots contain essential oil, inulin, fatty acids, sitosterol and stigmasterol. Lignan glycosides (arktiin) were found in the seeds. Leaf infusions are used for diseases of the kidneys and gallbladder, joint pain, intestinal disorders (constipation), diabetes mellitus. Fresh leaves are used as an antipyretic, for rheumatism, mastopathy and for wound healing. The roots are used in folk medicine in the form of infusions, decoctions, tinctures for rheumatism, gout as a diuretic and diaphoretic, externally - for eczema, furunculosis. In folk medicine, burdock is used for sciatica and sciatica. For the treatment of radiculitis, fresh leaves are washed with water, dry ones are scalded with boiling water and applied to the sore spot in the form of a layer of 5-6 sheets, covered with compress paper, and a warm bandage is applied. In folk medicine, burdock root was used in the form of a decoction as a diuretic and diaphoretic, as well as for gout and rheumatism. In folk medicine, burdock is used for sciatica and sciatica. For the treatment of radiculitis, fresh leaves are washed with water, dry ones are scalded with boiling water and applied to the sore spot in the form of a layer of 5-6 sheets, covered with compress paper, and a warm bandage is applied. In folk medicine, burdock root was used in the form of a decoction as a diuretic and diaphoretic, as well as for gout and rheumatism. Of the complications with the use of burdock, acute psychotic reactions have been described. Other uses. Since ancient times, burdock has been used as a vegetable. The roots are primarily used for food, for which the plant is cultivated. The roots have a delicate, sweet taste due to the presence of inulin in them, as well as a mild earthy flavor, highly valued in Japanese cuisine for its good combination with the thick and fatty pork tonjiru broth, which is popular in it. In the UK, a decoction of burdock root (along with a similar decoction of dandelion root) is used as the base for the traditional Dandelion and burdock soft drink. Dried root flour mixed with double the amount of rye or wheat flour can be used to bake bread. Also, shoots and stems are used for food before flowering, resembling an artichoke in taste, of which burdock is a relative. Annual roots make a good coffee substitute. Authors: Turova A.D., Sapozhnikova E.N.
Burdock (burdock), Arcticum lappa L. Description, habitats, nutritional value, use in cooking
Burdock, burdock is a biennial or perennial herbaceous plant from the Compositae family with a high branched ribbed stem up to 1,5 m high, with wide rough ovate leaves. It grows along the banks of rivers, in gardens and orchards, in garbage places, near housing, loves moist soil, produces seeds in the second year. Good honey plant. Burdock leaves contain essential oil, mucus, tannins, ascorbic acid (up to 350 mg%), roots contain inulin polysaccharide (up to 45%), protein (up to 12%), fat-like substances, palmitic and stearic acids, tannins, sitosterol, resinous substances. As a vegetable plant, burdock is cultivated in France, Belgium, the USA, and China. It enjoys special honor in Japan, where it is grown not only in household plots, but also on industrial plantations. Planted in the spring with small seedlings, like cabbage, or directly sown with seeds. Burdock seeds are obtained in special plots, where its roots are grown during the second year. By the fall of the first year, the plantations produce dense white root crops resembling sugar beets, juicy, palatable and slightly sweet. Burdock gives an excellent root crop that can replace carrots, parsley, parsnips. Young burdock roots are especially tasty baked and fried when they form a golden brown sweet crust. Author: Koshcheev A.K.
Burdock. Interesting plant facts
Burdock is often called the giant of wastelands. A perennial herbaceous plant found throughout Russia, with the exception of the Far North. The scientific name comes from the Greek "arktos" - bear. There are four species in Ukraine: real cobweb, small and oak. All types of burdock are widely used for food. Salads are prepared from young leaves in early spring or put in borscht and soups. For salads and vinaigrettes, peeled and boiled leaf petioles are also used. Other dishes are prepared from roots and seeds. Leaves should be taken only young, medium-sized. You can use young fleshy stems, previously peeled from rough skin. Collect only one-two-day seedlings. In older stems, fibrous bundles form just under the skin. Burdock greens are suitable mainly for soups and borscht, vegetable broths. Burdock seeds contain about 25% protein. Seeds are collected in late autumn or winter, freed from the husk and ground in a mortar, getting a fatty mass that can be used as a seasoning for various dishes. Young burdock roots eaten baked or fried can replace potatoes. They taste like sweet potatoes - sweet potatoes. Burdock and dandelion are used to make refreshing and tonic drinks from the roots. The roots are cut into small pieces, dried and roasted. Burdock grass, birch leaves, butterbur and St. John's wort are crushed separately in a meat grinder and the juice is squeezed out. In equal proportions, the juices are mixed and poured into a freezing bath. This frozen mixture of juices is rubbed morning and evening on acne-prone and wrinkled skin of the face and neck. Preparations from burdock have been known since ancient times as a means of strengthening and growing hair. Especially famous is burdock oil, which is obtained by infusing burdock roots with almond, olive or sunflower oil. 70-80 g of fresh crushed roots are infused in 200 g of oil. The dishes are placed in a warm place for a day. Then the infusion is boiled over low heat for 20-25 minutes. After cooling, the oil is squeezed out. 2-3 hours before washing the head with the obtained oil extract from the roots of burdock, lubricate the hair roots and the surface of the skin with soft movements, pressing the oil into the skin with your fingertips. After washing, the hair is rinsed with infusion of nettle or calendula, Good oil extract helps with dandruff, itching. After several procedures, the hair becomes soft, silky, blood circulation and metabolism of the skin improves, helping to nourish the hair and strengthen it. If the separation of dandruff is too strong, oil massage is done every two days for 10-12 days before going to bed and always before washing your hair. Promotes the growth and strengthening of hair washing the head in a decoction of burdock roots or steam. Peeled roots are poured with boiling water and allowed to cool, filtered and used as needed. In order for the decoction or vapor to last longer, a few grams of cologne or alcohol are added to them for conservation. A decoction of burdock roots (200 g) and calendula flowers (10 g) in 1 liter of water is very popular in folk cosmetics. Hop cones (15 g) are often added. With a decoction once a week, they wash their hair not only for hair loss, but also for various skin diseases. In the south of Ukraine, there is another recipe for making a medicinal ointment from burdock roots used for hair growth. Take 15 g of dry roots, steam in 200 g of boiling water and leave for a day in a tightly closed container. The strained broth is boiled down by half, mixed hot in half with pork fat and stored in a glass container with a tight lid. Often, the fatty extract is simmered for 2-3 hours in the oven. After cooling, the mass thickens. The resulting ointment lubricates the skin on the head 2-3 hours before washing. It is better to prepare an ointment from fresh roots harvested in the fall. In the Baltic countries, fresh burdock roots are infused with sour milk or whey, which are considered the best way to enhance growth and strengthen hair. They can be used without any restrictions, as they are only useful for the hair and the body, do not cause any harm to the skin. Hair always retains shine and silkiness, does not fall out. The way to use the infusion is quite simple. Hair to the roots is thickly smeared with infusion, lightly rubbing into the skin, and after 10-30 minutes, rinse with warm water. It is unnecessary to use soap even with oily skin. To get rid of the smell of sour milk, the hair is rinsed either in an infusion of chamomile or an infusion of lime-colored mustard. Author: Reva M.L.
Burdock. The value of the plant, the procurement of raw materials, the use in traditional medicine and cooking
Is there anything more common among our herbs than burdock? Waste land, a hollow, a wasteland, a ditch - wherever this green hulk comes across! Even botanists call burdock a vulgar plant, it seems that it can’t be easier. A sinewy, fleshy trunk with a reddish tint, set straight and thoroughly you can’t push even with a cart wheel; dark green leaves, flattened baking sheets: heavy petioles. The whole appearance of burdock is a force, as the bear, the nursery of nature, shows it. By the way, the scientific name of burdock Arctium comes from the Greek word arctos - bear; so named the plant in ancient times. The green bear quietly dozes behind the fences of the estates, hiding hens with chickens, frogs, ground beetles and all other living creatures from the heat. Burdock awakens in the earliest early spring. The sun will warm the bald mounds, and now wide leaves have already risen along their pits, hollows, ditches. Crumpled, wrinkled, but immediately large in comparison with the green tendrils of cereals, with whitish swirls of wormwood. What secret power feeds this burdock bear cub? After all, the soil is still so meager and prudent for nutritious juices that it is not possible to start growing by leaps and bounds right off the bat. And the vulgar settler grows, despite the cold and return frosts. During the winter, the bear stores fat under the skin, and the entire long period of half-hibernation is added to it; burdock stores everything it needs in the thick spindle of the root. Try to dig it out in the fall and admire it, this rod brownish storage organ. Note that burdock, plo-. those who denounced last year - stuck out all winter from under the snow with burrs on the top of their heads - finally disappear in the spring. Their roots are dead, if they withered long ago. Burdock in nature behaves like a typical biennial; in the first year it develops a rosette of leaves, gaining nutrients that drain into the root pantries in the fall; the next summer, a one-year-old "bear" throws out a powerful trunk, blooms, acquires baskets of seeds - burdocks and, having fructified, dies. From the burdocks and the nickname - burdock, is used along with "burdock" - another name for the herb. So, our old friend is a large burdock (A. lappa). Forewoods, bushy slopes to the rivers, fortress ditches, neglected estates, wherever you go, you will encounter this proud and stubborn one. Through the fence he leans out of the backyard, and strives to get into the garden; from the forest thickets goes to the edges of the fields, frozen at this line as a silent guard. Where they plow and sow, there is no place for him; I would like to find an old deposit, but where can you find it? Under favorable conditions, a large burdock reaches human height, but three-meter giants also came across.
All the strength of the roots, the entire powerful machine of photosynthesis, is mobilized in the second year by the bear bushes, so that the furrowed stems grow stronger, reach for the light, so that the heads scattered over the thickets with burning coals bloom fervently. In an annual large burdock, the root is long, up to 60 centimeters, the lobe of branched roots pierces the soil horizon both deep and wide. There is nowhere to stick a shovel in mugs, the earth is so full of roots and roots. Arshin-length leaves are rough, as their faceted petioles are rough. The front side is like green oilcloth, the wrong side is gray felt. This big man blooms in June - August, gives up to a thousand seeds per bush. If you calculate how many lands in the burdock of the fingers on your hand are not enough. First, burdock is livestock feed. No, quadrupeds do not take it from the root, as they take pasture grass, but they eat it in silage, like sunflower or cow parsnip. Burdock is ensiled along with straw cutting, quinoa and sedge; cows noticeably increase their milk yield from such feed. Second, the green bear is holding bird food in its paws. Chickens peck seeds of burdock better than many others - just pour it in. The third, very important land in the burdock is food. Be surprised: burdock is edible! In Siberia and the Caucasus, burdock has long been considered a vegetable plant. In Japan, it is cultivated in the beds, and it is called "dovo" there. What parts of burdock are edible? In the spring, when the vegetable table is poor, this plant will put young leaves and petioles in the kitchen. At a tender age they are delicious. Boil in soups and broths - and with butter, also not without benefit. In autumn, burdock will give the cook fleshy roots. They have considerable wealth - they are rich in inulin, sugars, essential oils. Young burdock roots are consumed like carrots. And if they are dried and ground into flour - why not an additive to bread? In case of crop shortages, such flour was previously mixed with rye flour, at the rate of 1:2, and the baked bread was worthily called bread. The fourth land in burdock is oilseed. The oil pressed from its seeds, however, is not suitable for food - it is bitter but as an illuminator, as well as for soap making and for replacing glycerin -. excellent. Drying oil from this oil is of the highest quality. Burdock has integral properties, and the fifth area in it is medicinal. It is located at the root, in the very one that is fleshy and edible. In ancient pharmacopoeias, it was called Burdana root: a diuretic and diaphoretic. The seeds and leaves of burdock did not go unnoticed by folk healers. The seeds were prescribed as a diuretic and laxative, and the leaves were applied for tumors and scrofula. The sixth, perhaps not the last land of burdock, is cosmetic. The tested elixirs for hair growth and strengthening were most often made on burdock oil. This oil is extracted not from seeds, but from the roots, which contain essential substances. The genus of burdocks is not large, represented by 11 species. It owes its origin to the Mediterranean, it is widely distributed, some species are even brought to the American continent. Felt burdock (A. tonientosum) is not uncommon. Its stem is also tall, 60-150 centimeters, covered with felt on top. The petioles, like those of a large one, are protruding, straight, but in shaded places they can be bent in arcs. Baskets on ripening seeds easily disintegrate. All the useful properties inherent in the large burdock equally apply to its felt counterpart. Some flower growers find this burdock decorative, offering to grow it near flower beds. But the prejudice about the "vulgar" appearance of grass is still stronger than the desire to acquire an original savage. Large and cobwebbed burdocks easily interbreed with each other, releasing numerous hybrid forms into the world. Let's look at the smallest burdock. He has a name - small burdock (A. minus). Growth with arshin, but the article is portly and branchy, green. The lower leaves are large, the higher ones are smaller. And the difference in the size of the leaves is striking: a sign common to burdocks. “It will cling like a burdock,” people say about an obsessive person. Yes, the burdock is addictive. His round baskets, equipped with hooks, stick to both clothing and animal hair. Closer to autumn, there is really no passage from them. This is how burdock settles, and travels on other people's legs. Well adjusted... Author: Strizhev A.N.
Burdock (burdock), Arctium lappa. Recipes for use in traditional medicine and cosmetology
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Burdock (burdock), Arctium lappa. Tips for growing, harvesting and storing
Burdock, or burdock, is a perennial plant from the Compositae family. It is distributed throughout Europe and Asia, as well as on the North American continent. The plant has a number of useful properties, is used in cooking and medicine. Tips for growing, harvesting and storing burdock: Cultivation:
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