|
Arabic
Bengali
Chinese
English
French
German
Hebrew
Hindi
Italian
Japanese
Korean
Malay
Polish
Portuguese
Spanish
Turkish
Ukrainian
Vietnamese|
CULTURAL AND WILD PLANTS
The cuff is ordinary. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Common cuff, Alchemilla vulgaris. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Cuff (Alchemilla) Family: Rosaceae (Rosaceae) Origin: Europe, North Asia Area: The plant is common in Europe, Asia and North America. In Russia, it grows everywhere, except for the North Caucasus and Kamchatka. Chemical composition: The plant contains organic acids, flavonoids, tannins, vitamin C, carotenoids, as well as trace elements (iron, copper, manganese, zinc). Economic value: The cuff has medicinal properties and is widely used in medicine for the treatment of various diseases. Also popular in cosmetics for the production of creams, lotions and face masks, due to its antioxidant properties. In the food industry, the cuff has found application as a flavoring agent and an additive in various drinks and confectionery. In folk medicine, the cuff is used in the form of tea and tinctures to improve metabolism, treat skin diseases, and also as an anti-inflammatory and hemostatic agent. Legends, myths, symbolism: In ancient times, the cuff was considered a plant that could cure all diseases, and it was even prescribed to be used as a prophylactic. In Greek mythology, the cuff was associated with the hero Achilles, who, according to legend, used it to heal his wounds at the Battle of Troy. In medieval Europe, the cuff was used as a talisman for protection from evil spirits and poisoning, as well as for creating amulets of love and attracting good luck. In folk medicine, the cuff is used as a remedy for bleeding, diseases of the stomach and intestines, headaches, rheumatism, colds and other diseases. Symbolically, the cuff is associated with the concepts of purity, integrity and protection. It also symbolizes masculine energy and strength, as well as patronage of heroes and warriors. In esoteric teachings, the cuff is associated with the concepts of higher knowledge and understanding, as well as with the development of intuition and spiritual insight.
Common cuff, Alchemilla vulgaris. Description, illustrations of the plant The cuff is ordinary. Description of the plant, area, cultivation, application
It grows in sparse forests, on swampy moist soils, in dry meadows, along river banks, clearings, near houses. Perennial herbaceous plant. Stems up to 30 cm high, branched, creeping, arched upwards, especially during flowering, covered with hairs. The rhizome is horizontal, thick. The leaves are basal, long-petiolate, dissected into 7-10 lobes, the edges are serrated, pubescent with hairs on both sides. Stem leaves, sessile or short-petiolate, 5-6-lobed, serrated along the edge, pubescent. Blooms in June - August. The flowers are small, yellowish-greenish, collected in false umbrellas, forming a paniculate inflorescence. Often blooms a second time in the fall. Fruits - nuts, ripen in July - September. Tannins, bitter substances, flavonoids, glycosides were found in the grass. The leaves contain a lot of ascorbic acid. The taste of grass is bitter, tart, astringent, the smell is slightly balsamic. Good honey plant. In nutrition, young shoots and cuff leaves are used. Salads, soups, cabbage soup, seasonings for meat, fish, gravy are prepared from them. Cuff salad. Blanch young leaves and shoots of the cuff with leaves of nettle, plantain, chop, add chopped green onions, salt. Season with sour cream, or mayonnaise, or vegetable oil. 150 g cuff, 50 g nettle, 50 g plantain, 25 g green onion, 25 g sour cream (or mayonnaise, or vegetable oil), salt. Cuff salad with cabbage and radish. Finely chop the cuff greens after blanching, add chopped cabbage, grated radish, chopped green onions, salt. Season with sour cream or mayonnaise, sprinkle with dill. 200 g cuff, 100 g cabbage, 50 g radish, 30 g green onion, 10 g dill, 50 g sour cream (or mayonnaise), salt. Cuff salad with carrots and apples. Cut blanched cuff greens, add grated carrots, apples, garlic, green onions, salt. Season with sour cream, or mayonnaise, or vegetable oil. Sprinkle with parsley and dill. 150 g cuffs, 150 g carrots, 50-75 g apples, 30 g green onions, 1 clove of garlic, 100 g sour cream (or mayonnaise, or vegetable oil), salt, parsley and dill. Soup with cuff. Boil potatoes, carrots, onions, parsley root in salted broth or water, add chopped cuff leaves, season with browned onions and carrots and boil for 5 minutes. Sprinkle with dill. 500 ml of broth, 200 g of cuff, 50 g of potatoes, 50 g of onions, 100 g of carrots, 30 g of parsley root, salt, dill. Shchi with a cuff. Boil potatoes, carrots, parsley roots in salted broth or water, add chopped cuff greens, sorrel, nettle. Season with browned onions and boil for 3-5 minutes. Before serving, put hard-boiled egg slices and sour cream in bowls. 500 ml of broth, 100 g of cuff, 50 g of sorrel, 50 g of nettle, 25 g of onion, 20 g of carrots, 50 g of potatoes, 10 g of parsley root, 1 egg, 25 g of sour cream. Refrigerator in Minsk. Boil chopped greens of the cuff and sorrel in salted water. Separately, boil the beets, strain the broth, chop the beets. Combine chilled broths with a cuff and beetroot, add fresh cucumbers, beets, sugar, whipped kefir, egg yolk, mashed with salt and green onions. Before serving, put chopped hard-boiled egg white, sour cream, sprinkle with dill and parsley on the plates. 500 ml of broth, 250 g of cuff, 100 g of sorrel, 150 g of beets, 150 g of fresh cucumbers, 1 egg, 50 g of green onions, 150 g of kefir, 25-50 g of sour cream, sugar, salt to taste, dill and parsley. Meat stew with cuff. Fry the pieces of meat until a pink crust is formed, transfer to a duck bowl, add chopped onions, carrots, spices, a little broth and simmer over low heat. 5-10 minutes before readiness, put the chopped leaves of the cuff, salt. Sprinkle with dill and parsley before serving. 400 g meat, 200 g cuffs, 100 g carrots, 60 g onions, 35 g vegetable oil, salt, spices to taste, dill and parsley. Pork stewed in Borisov style with cuff. Put the pieces of pork, chopped onion, cuff leaves, potatoes, carrots, garlic, lecho, spices, salt into a clay pot and simmer in the oven until done. 400 g pork, 150 g cuffs, 300-400 g potatoes, 50 g carrots, 50 g onions, 30 g pork fat, 50 g lecho, 3 cloves of garlic, salt and spices to taste. Machanka with cuff. Fry pork ribs with meat until a pink crust forms, put in a saucepan, pour broth or water and simmer until tender. At the end of cooking, add chopped cuff leaves, bay leaf, pepper, sour cream sauce with onions and keep in the oven for 10-15 minutes. Serve with pancakes or boiled potatoes. For sour cream sauce with onions, lightly fry wheat flour, dilute with hot broth, strain, add browned onions, sour cream, butter, salt, mix and cook over low heat for 5-10 minutes. 400 g of pork, 200 ml of water or broth, 50 g of pork fat, 200 ml of sour cream sauce, spices, salt to taste. For sauce: 2 tbsp. tablespoons flour, 50 g butter, 400 g sour cream, 300 ml broth, salt to taste.
In folk medicine, grass, cuff leaves are used. They have a hemostatic, astringent, fixing, diuretic, anti-inflammatory, expectorant, antiseptic, wound-healing effect, improve metabolism. Infusion of the cuff. Infuse 50 g of chopped herbs or leaves in 400 ml of boiling water for 4 hours, strain, add sugar or honey to taste. Drink 50-100 ml 3-4 times a day before meals for diseases of the kidneys, bladder, colitis with diarrhea, gastritis, peptic ulcer of the stomach and duodenum, bronchitis, colds, atherosclerosis. Infusion of the cuff. 100 g of crushed leaves insist in 500 ml of boiling water for 4 hours, strain. Apply for douching with whites, bleeding, do washing, lotions on festering wounds, ulcers. Rinse the nose with a runny nose with blood, eyes with scrofula, face skin with boils. Make compresses for dislocations, swelling. Crushed leaves applied to wounds, ulcers. Contraindications have not been established. Grass is harvested during flowering, dried in the shade. Shelf life - 1 year. Authors: Alekseychik N.I., Vasanko V.A.
Common cuff, Alchemilla vulgaris L. Description, habitats, nutritional value, use in cooking
Manzhetka is a perennial herbaceous plant from the Rosaceae family with a thick woody horizontal rhizome and a rosette of leaves. The plant is recognized by its characteristic folded leaves with small cutouts. The lower leaves are long-petiolate, the upper ones are sessile, five- or six-lobed. The lobes are rounded, crenate-serrate. The flowers are very small, yellow-green, twisted into balls. Plant height 20-40 cm. It grows almost in forests, meadows and forest edges. In forest clearings and forest edges, the cuff can form large thickets. In total, there are more than 200 types of cuffs. The plant is valued as a honey plant, medicinal and food. The rhizomes and leaves contain dyes. The chemical composition of the common cuff is not well understood. It is known that it is rich in tannins and especially vitamin C, which in young plants contains up to 210 mg%. Leaves are used for food, less often young shoots. In early spring, soups, cabbage soup and salads can be cooked from the cuff. For the winter, the cuff is usually dried and dressing powder is prepared for the first and second courses. With proper drying (at 100-120 ° C), vitamins and other valuable substances are well preserved, so cuff powder can be a good supplier of vitamin C in winter. In addition, cuff leaves can be salted along with other vegetables or herbs and used for cooking first courses. Author: Koshcheev A.K.
Cuff. Interesting plant facts
The cuff got its name from the look of the leaves - folded into a crease, they really look like vintage scalloped cuffs. The Latin name "Alchemilla" in translation means "grass of the alchemists", because of the miraculous properties attributed to the cuff. Ancient legends say that alchemists included dew drops that accumulate on the leaves of the cuff, among the ingredients for obtaining the philosopher's stone and the elixir of life. For these dew droplets, the cuff is sometimes called dew grass. In England it is called Lady's Mantle, in Germany - Frauenmantel, which in both cases translates as "women's mantle". And in Latvian the name will sound like "armchair for dew." The Greeks also did not ignore this wonderful flower and left us the legend of the cuff. Once the goddess Flora got tired and sat down on a stone near which a cuff grew. Seeing the accumulated moisture at the bottom of the leaves folded into a funnel, she drank the dew with pleasure and asked the cuff to always collect water for her from now on. Since then, the plant has been called God's tear, dew grass or dew grass, noting this ability to accumulate moisture and even release excess along the edges of the leaf during guttation. The cuff is also a natural first aid kit - decoctions of the cuff are used in folk medicine as an astringent, anti-inflammatory, antiseptic, soothing, etc. The cuff can be eaten - young leaves and shoots are used as food in salads, soups, they can be fermented like cabbage. Inflorescences are also often eaten - crushed, they are added to sandwich pastes, salads, curd dishes, okroshka. But this is all seasoning, bonuses, so to speak, we are interested in the cuff, first of all, as a garden crop. And here she has a lot of advantages. The cuff is extremely unpretentious and, with proper care, practically does not get sick, hibernates without problems. Growing, it displaces weeds, which greatly facilitates the care of the flower garden. The cuff is used in mixborders, in borders, at the base of stairs, retaining walls, when creating forest edges and gravel gardens. It grows well in the sun, tolerates partial shade and looks great mass planting. Another bonus is the cuff flowers. As mentioned above, it has loose buds that can be used in summer bouquets - they create volume in the composition, and the yellow-lemon color is a good companion for brighter flowers. Inflorescences can also be dried and used to create winter compositions.
Common cuff, Alchemilla vulgaris. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Common cuff, Alchemilla vulgaris. Tips for growing, harvesting and storing
Common cuff (Alchemilla vulgaris) is a perennial plant that is often used in folk medicine and cosmetology. Tips for growing, harvesting and storing common cuff: Cultivation:
Workpiece:
Storage:
The common cuff contains many biologically active substances, such as tannins, flavonoids, acids and others, which give it medicinal properties. Follow these tips to grow, harvest, and store your common mantle and use it as food and medicine. However, before using the ordinary cuff for medicinal purposes, it is necessary to consult a doctor.
▪ Tatar onion (batun onion, sandy onion, pimento onion) ▪ Cucumber ▪ Play the game "Guess the plant from the picture"
The existence of an entropy rule for quantum entanglement has been proven
09.05.2024 Mini air conditioner Sony Reon Pocket 5
09.05.2024 Energy from space for Starship
08.05.2024
▪ Powerful semiconductor one atom thick ▪ Portable projector LG PF1000U ▪ New low-level API will reduce the power consumption of ARM chips
▪ section of the site Riddles for adults and children. Article selection ▪ article Dreams, dreams, where is your sweetness? Popular expression ▪ article What is the largest animal in the world? Detailed answer ▪ article Laboratory engineer. Job description ▪ article Phase wire indicator. Encyclopedia of radio electronics and electrical engineering
Home page | Library | Articles | Website map | Site Reviews
www.diagram.com.ua |
We recommend interesting articles Section 
See other articles Section 
Latest news of science and technology, new electronics:
All languages of this page