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CULTURAL AND WILD PLANTS
Sowing carrots. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Common carrot, Daucus carota subsp. sativus. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: daucus Family: Apiaceae (Umbelliferae family) Origin: Common carrot (Daucus carota subsp. sativus) originated in Central Asia, where it was bred from wild carrot (Daucus carota). Area: Carrots are grown throughout the world, especially in temperate climates. Chemical composition: Carrot roots contain water, carbohydrates, proteins, fats, fiber, mineral salts, carotenoids (especially beta-carotene, which gives carrots their orange color), vitamins (especially vitamin A and vitamin K), and other biologically active compounds such as flavonoids and phenolic compounds. Economic value: Carrot is one of the most popular vegetable crops in the world. It is used as a food product for humans and animals, as well as for the production of juice and starch. The plant is used in the cosmetic industry for the production of cosmetic products for skin and hair care. Carrots contain many nutrients and have many health benefits, such as improving eyesight, boosting the immune system, and reducing the risk of cancer. Legends, myths, symbolism: Symbolically, carrots can be associated with the idea of a healthy diet and healthy lifestyle, as well as the concept of beauty and skin health. Carrots contain carotenoids, which help keep skin healthy and prevent skin aging. In some cultures, carrots may be associated with the concept of fertility and a bountiful harvest. In traditional Chinese medicine, for example, carrots are considered beneficial for women's health and fertility.
Common carrot, Daucus carota subsp. sativus. Description, illustrations of the plant Carrot, Daucus carota L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
A biennial herbaceous plant up to 1 m high. In the first year it forms a rosette of leaves and a root crop, in the second year it forms a flower-bearing erect branched stem. Leaves are pinnate, petiolate. The flowers are very small, bisexual, whitish, collected in a complex umbrella. The fruit is an oblong two-seed. Blooms in June-August. The homeland of carrots is the Mediterranean. Carrot cultural originated from the wild. In culture, it was known to the ancient Greeks and Romans. In ancient Rome, carrots were so popular that poets even composed odes in their honor. In European countries, the culture of carrots has spread since the XNUMXth century. At the same time, she appeared in Rus', first in the south, and then in more northern regions. It was highly valued as a food and medicinal plant. Table varieties are bred - orange, with a high content of vitamins and sugars, with delicate pulp and fodder varieties - large, white or yellow in color. Table varieties are distinguished by a wide variety of root forms: from short, almost spherical, to long, spindle-shaped. In culture, to obtain root crops, carrots are grown as an annual. Sow it simultaneously with early grain plants. Carrots are quite cold-resistant (shoots withstand frosts down to -4 ° C), moisture-loving. Soils prefer fertile, loose, sandy or loamy. To obtain the so-called "beam products" on a personal plot for carrots, an open sunny place is allocated. Fertilizers are applied a year before growing carrots (usually under the predecessors: cucumber, early cabbage, tomato, onion, potato). Seeds are planted no deeper than 2 cm. Plant care consists in systematic watering, loosening, thinning and removing weeds. Loosening and thinning is carried out in the evening, so as not to attract the carrot fly with the smell of damaged roots. For the same purpose, damaged plants are immediately removed, and then the garden is watered. Root crops are ready for use in 10-13 weeks. In mid-latitude conditions, carrots are sown at several times: in early spring (late March - early April) - for consumption in summer and autumn, in the last decade of June - for use in winter. To get the earliest harvest, it is sown before winter (around the end of November). Among table root crops, carrots deserve special attention due to their nutritional value. It is called a real piggy bank of vitamins and other useful substances. As a source of carotene, it is one of the most valuable food plants. In addition, vitamins B1, B2, B3, B9, C, H, K, PP and other minerals are concentrated in carrots, of which most are calcium, phosphorus, and iron; there is boron, copper, iodine. The main thing that determines the caloric value of carrots is a complete set of essential amino acids and sugars. Due to the high content of vitamins, carrots are recommended for the prevention and treatment of beriberi. Daily consumption of carrots helps to improve digestion, vision, increase the amount of milk in nursing mothers, increase the body's resistance to infectious diseases. Carrots are especially useful for children prone to colds and skin diseases. It is recommended for anemia, various diseases of the gastrointestinal tract, kidneys, liver. Carrot juice, due to its antiseptic properties, gives a good therapeutic effect when gargling, treating wounds. Carrots are highly valued as a food plant. Carrot root is consumed fresh, boiled, dried and canned. A very tasty vitamin salad, cutlets, mashed potatoes are prepared from it. It is put in soups, borscht, added when dyeing cabbage, used as a seasoning for various vegetable mixtures. Carrots are a constant component in canning vegetables, fish, and meat. The canning industry produces mashed potatoes, paste, juice for baby food from carrots; it is found in various fruit and vegetable mixtures and seasonings. Jam is made from carrots. From the seeds of carrots, an essential oil is obtained, which is used in the perfume industry. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Common carrot, Daucus sativus (Hoffm.) Roehl. Botanical description, habitat and habitats, chemical composition, use in medicine and industry
A biennial well-known vegetable plant of the umbrella family (Umbellifegae) with an edible fleshy root crop of various shapes. The root crop is usually flattened-spherical, cylindrical or conical in shape, red-orange, rarely yellow or white. Stem 30-100 cm high, with alternate, triangular in outline, ovate or oblong, many-pinnately dissected leaves up to 20 cm long. Flowers - with small but noticeable teeth of the calyx and white, reddish, rarely yellowish petals. The fruits are small elliptical two-seeded seeds 3-4 mm long. Blooms in June-July for the second year. Range and habitats. Presumably, carrots were first introduced into cultivation in Afghanistan. Chemical composition. Carrot roots contain carotenoids: carotenes, phytoene, phytofluene and lycopene. Small amounts contain vitamins B1, B2, pantothenic and ascorbic acids, flavonoids, anticyanidins, fatty and essential oils, umbreliferon, 3-methyl-6-methoxy-8-hydroxy-3, 4-dihydroisocoumarin. 17 substances have been isolated from carrots: terpene-linalool, a-pinene, C-pinene, sabinene, limonene; sesquiterpenes - p-bizabolene, bergamoten, doutzen, unipercamphor, caratol, daucol; aromatic - arkurkumen, azaron, elimycin, etc. Moisture - 85,5%, dry matter - 14,5%, including extractives - 9,1%, water-soluble 5,4%. Total sugar - 7%, nitrogen - 0,9%, fiber - 1,6%, ash - 1%, fat - 0,3%, starch - 0,2-0,9%, pectin - 0,62- 2,9%, pentosans - 1%. Composition of carrot ash. K2O - 37%, N20 - 21%, CaO2 - 11%, MgO2 - 4%, Fe - 1%, P2O5 - 13%, SO - 3-6%, SiO2 - 2%, Cl - 5%. Amino acids: lysine, ornithine, histidine, cysteine, asparagine, series, threonine, proline, methionine, tyrosine, leucine, as well as B vitamins - choline, betaine. Seeds contain up to 1,6% essential oil, the components of which are: a-pinene, 1-limonene, cineol, geraniol, citral, caratol, daucol, azaron and some others. Also contains flavone derivatives and fatty oil, the main ingredients of the latter are glycerides of petrozelidic, palmitic, oleic and linoleic acids. The flowers contain flavonoids - quercetin and kaempferol; anthocyanin compounds. The content of Ca is 233 mg/100 g, Mg is 0,64 mg/100 g, phosphorus is 2,17 mg/100 g.
Application in medicine. In terms of carotene content, carrots are second only to sweet peppers among vegetables. Carrots and carrot juice are prescribed for patients with hypo- and avitaminosis A. It has been experimentally established that carrots activate intracellular redox processes, regulate carbohydrate metabolism, and have antiseptic, anti-inflammatory, analgesic and wound-healing properties. Treatment with carrot juice is recommended for diseases associated with impaired mineral metabolism (cholelithiasis, metabolic polyarthritis), carrot juice is indicated in the first days after myocardial infarction, as well as for pregnant women, nursing mothers, and children. Fresh carrot juice is also used for anemia, hypoacid gastritis. However, fresh carrots and carrot juice are contraindicated in exacerbation of peptic ulcer and enteritis. Carrots are indicated for diseases of the conjunctiva and cornea of the eye, mineral metabolism disorders, polyarthritis, osteochondrosis, urolithiasis and cholelithiasis. Carrots have mild laxative and diuretic properties, so they are used for diseases of the gastrointestinal tract and kidneys. From the seeds of carrots, the drug "Daukarin" was obtained, which was a sum of flavonoids, which had an antispasmodic, vasodilating effect on the coronary and peripheral vessels, relaxed smooth muscles, and had a calming effect on the central nervous system. Daukarin was used in chronic coronary insufficiency, manifested by pain in the region of the heart and behind the sternum at rest or after physical exertion. In folk medicine, wild carrots are used as an antihelminthic and laxative, as well as to remove radioactive substances from the body. Other uses. The roots and fruits of wild and cultivated carrots can be used as a spice. The fruits, which have a burning spicy taste, are used as a seasoning for dishes, used in marinades, alcoholic beverage production. Tested and approved as a spice in fish processing. The fruits can be used in the canning industry. Root crops of cultivated carrots are used as food in raw and boiled form for the preparation of first and second courses, pies, candied fruits, marinades, canned food, baby purees, etc. Carrot juice and carotene are obtained from carrots. Authors: Turova A.D., Sapozhnikova E.N.
Carrot. Methods of application, origin of the plant, range, botanical description, cultivation
It is a valuable vegetable crop. Its roots contain sugar (7-9%), carotene (5,4-19,8 mg / 100 g), vitamins B, B2, PP, C and other mineral salts, which include calcium, iron and phosphorus. Carrots are consumed fresh and boiled, widely used in sauerkraut, for preparing minced vegetables, carrot cutlets, etc. Carrots are also used to make highly fortified juice. Dried and powdered carrots are one of the important components of vegetable dry mixes. In some countries, the production of vitamin A from carrots has been established. Carrot is a biennial plant. In the 1st year, a rosette of leaves is formed and a root crop is formed. The color of the root crop, depending on the pigment that determines it, can be red-orange (carotene), yellow (anthochlor), purple (anthocyanin) and blood red (lycopinoid). The root system of carrots penetrates the soil to a depth of 2 m and spreads to the sides up to 60 cm. In the 2nd year, branched seed shoots 0,5-1,8 m high grow from the planted uterine roots. Flowering begins 45-50 days after planting. The inflorescence is a complex umbrella. The fruit is a two-seed. The seeds have spines. The plant is cross-pollinated (by insects). The species of carrot Daucus carota L. according to the classification of B. N. Sechkarev includes 2 subspecies: western - ssp. occidental (Bubasch.) Setch. - and eastern - ssp. orientalis (Bubasch.) Setch. The most widely grown varieties of carrots in the southern regions belong to 5 varieties: mediterraneus, asiaticus, japonicus, sijriacus, afganicus. In recent years, several more varieties of the eastern subspecies have been identified based on the color of root crops. In the conditions of the tropics and subtropics, varieties of carrots such as caroteli with a shortened root crop and a short growing season are cultivated, such as the Paris carotele, Nantes, etc. Carrots make moderate demands on moisture. Increased moisture supply should be during the period of seed germination and increased formation of root crops. A sharp increase in soil moisture after a dry period leads to cracking of root crops. For carrots, it is necessary to allocate loose soils rich in organic matter, with a neutral or slightly acidic reaction of the soil solution (pH from 6 to 7). Carrots do not tolerate soil salinity with a high concentration of soil solution. The best predecessors for carrots are early green crops, cucumbers, tomatoes, onions, winter cereals. They are harvested early, which allows no later than the end of summer - the beginning of autumn to begin tillage. Late cabbage and root vegetables are poor precursors for carrots. The soil is loosened to a great depth (25-30 cm). Carrot seeds close up finely, their seedlings appear slowly and suffer greatly from weeds. Therefore, the preparation of the topsoil is of particular importance. The surface of the field is leveled with a shovel or loop harrow. On loose soils, rolling is carried out before sowing. Depending on the cultivation of soils, 20-40 tons of rotted organic fertilizers are applied for carrots. Mineral fertilizers also give a high effect. The main fertilizer is embedded in the soil under the main plowing or under the secondary plowing. Soil preparation before sowing is generally accepted for vegetable crops, but most often with the arrangement of ridges with a different surface (smooth or furrowed) depending on the irrigation method and climate. In monsoonal climates, furrows are made deep and wide to drain excess water.
The seed coat contains a lot of essential oils, so after sowing they swell for a long time and germinate slowly (10-15 days). Its seeds begin to germinate at a temperature of A-5 ° C, seedlings appear on the 15-20th day. As the temperature rises, the germination process accelerates. At 20-25 ° C shoots appear on the 8-10th day. The optimum temperature for leaf photosynthesis is 23-25 °C, for root formation 20-22 °C. Seed placement is small - by 0,5-1 cm. Sowing rows should be sprinkled with humus or peat (3-4 cm). The seeding rate is increased up to 25%. Sowing of carrots is carried out by seeders in a wide-row way (with row spacing of 45 cm), 2-row (according to the scheme 20 + 50 cm) or a belt method according to the schemes: 20 + 45 cm, 39 + 39 + 56, 26 + 26 + 26 + 56, 20 +38+ +20+56 cm. Multi-row crops allow placing more plants per 1 ha, but make mechanized care more difficult. Simultaneously with sowing, row-by-row application of mineral fertilizers is carried out. When sowing with conventional seeders, the seed placement depth ranges from 2 to 3 cm, depending on the mechanical composition and soil moisture. Carrots withstand short-term weak frosts (up to minus 2-3 °C when shoots appear, in autumn down to minus 3-4 °C). Carrots in the tropics are grown during the winter temperature drop, which allows you to get a standard root crop in 45-60 days. As a rule, little rain falls during this period, so 5-6 irrigations are carried out with an interval of 5-6 days. In the tropics, early bunch carrots are harvested 50-60 days after germination. Root crops with a diameter of 1,5 cm or more, without cutting the leaves, are washed, tied in bunches of 10-20 pieces and immediately sold. Marketable root crops must have a standard size (at least 3 cm in the largest transverse diameter). Authors: Baranov V.D., Ustimenko G.V.
Carrot. Interesting plant facts
Carrots did not immediately become juicy, red, sweet. Wild carrots with skinny, hard, tasteless roots grow along the banks of the Volga and on the coast of the Mediterranean Sea. For four thousand years, carrots have been eaten. But for a long time it was necessary to cultivate carrots on good soil in order to get tasty juicy root crops of various varieties and sizes, from a long "valeria" to a round "carotelia". Juicy carrot root contains up to 10 percent starch and sugar, and, in addition, iron and vitamins. The peculiarity of carrots is that this plant is biennial. In the first year, nutrients accumulate in the root, and if the root is left in the ground for the winter or planted in the ground in the spring, then a tall stem will grow from it. At the top of the stem, white caps of inflorescences will appear, consisting of small flowers. The flowers sit on long pedicels, diverging from the top of the stem in all directions, like the spokes of an umbrella. Plants with such flowers, including carrots, belong to the umbrella family. Carrots have not always been a biennial plant. Wild carrot - an annual plant that blooms in the first summer - has a thin and hard root. In the 30s of the last century, the famous French vegetable grower Vilmorin decided to prove the origin of two-year-old cultivated carrots from wild one-year-olds. Experiments on the re-education of a wild plant did not succeed for a long time at first. Only when the seeds of carrots were sown by him in June and the plants did not have time to bloom before winter, the roots of some plants became somewhat thicker. The following summer stems grew from these roots, they bloomed and produced seeds. From the seeds sown (again in June) on well-fertilized soil, more plants with thick roots have already grown. After 8 years, Vilmorin, selecting seeds from plants with thicker and succulent roots and sowing them in favorable conditions, received a two-year-old carrot similar to a cultivated one. Cultural carrots have been created over many centuries through selection and education. To our time, many varieties of carrots have been obtained that are different in taste, shape and color. Carrot roots are not only pink, but also white, yellow and purple. Many people know the variety of the smallest carrot, called carotel. But there are carrots up to 1 meter long and as wide as large beets. Such carrots are cultivated in China and Japan. For it, the soil is cultivated to a depth of 1,5 meters. About every plant used by man, many stories, fables, legends, fairy tales have come down to us. In the Middle Ages, carrots were considered a delicacy of gnomes, fabulous little forest men. There was a belief: if in the evening you take a bowl of steamed carrots to the forest, then in the morning you will find a bar of gold instead of carrots. At night, the gnomes will eat carrots and pay generously for their favorite food. Trusting people carried bowls of carrots into the forest, but, alas, they did not find gold. Author: Verzilin N.
Carrot - marsh root. Featured Article
At the very beginning of the last century, the citizens of St. Petersburg were extremely surprised by the changes in the vegetable assortment. It was about carrots. Residents of the capital are accustomed to buying a short, round cartel in the market. This variety was not very refined. He did not differ in the special tenderness of the root crop and outstanding taste. But he kept up early, for which he was valued. And then, quite unexpectedly, instead of the Parisian caroteli, something completely different from the usual radish-shaped root crop appeared on the market. Something cylindrical appeared, like orange sausages. No one has ever seen such root crops. To many, they seemed disgusting, because they resembled the fingers of a human hand. The market unanimously christened the newly appeared carrot "half-carrot". The blame for everything was the mistake of a foreign seed company, which sent seeds of the Nantes variety to St. Petersburg instead of the usual familiar caroteli. The gardener who bought the seeds was shocked when he began to harvest. The townspeople were no less puzzled afterwards. However, the gardener had the courage to taste it. The tasting calmed me down a bit. "Half-carrot" was quite edible. It was even more tender, juicier and sweeter than caroteli. Encouraged by this turn of affairs, the gardener handed over the harvest to the merchants. They grumbled and took the goods on the condition that it would go at the lowest price of two kopecks per bundle. Carotel at that time went for ten and even twelve kopecks. The buyer at first did not take even two kopecks. And it took quite a long time to get used to the "half-carrot". And when it was appreciated, the former glory of karoteli faded. Now she began to be sold for pennies, and the Nantes went for twelve! Bribed in Nantes is also the fact that the core in it was small. And since the core is always coarser than the layers surrounding it, gardeners sought to cut this small core part as well. In addition, it was often painted in a pale yellow color, which spoiled the appearance of the product. Some buyers did not take the product at all if they noticed a yellow center. It seemed to them that it was a fodder variety, or at least an echo from a primitive progenitor that once existed. In our time, breeders have again taken up the malicious core, deciding to do away with it once and for all. Year after year, step by step, selection was made, narrowing and narrowing its boundaries. And, probably, they would have ousted the middle completely, if not for one very important circumstance. They noticed that in unison with their success, the development of the leaves is getting weaker. And since the yield depends on the leaves, the crops rolled down. The breeders could not allow this and left the core alone for a while. And then a curious fact came to light. It turned out that the rough, ugly, yellow core contains a substance that enhances the work of the heart muscle. Who would have thought!
When you think about the yellow core, another fact, no less interesting, involuntarily comes to mind. We are so accustomed to orange, carotene carrots that we don’t even think about the fact that it appeared not so long ago. And earlier, in the Middle Ages and even later, carrots were eaten differently. In Europe - white and yellow, in Asia - yellow and purple. In Central Asia, they still eat yellow. Experts explain it this way. It's all about swimming. If you put an orange, carotene carrot in pilaf, it will lose its bright color and become dirty. And plov is unappetizing. Another impression of yellow. It does not change the color in pilaf. And eating such a pilaf is much more pleasant. So, we conclude: did the inhabitants of Central Asia choose yellow carrots for pilaf? Or maybe it's just a tradition that has been preserved from time immemorial? Or is there the same substance in yellow carrots as in the yellow core, and pilaf lovers instinctively understood its usefulness? But why then in Afghanistan they eat not orange and not yellow, but purple carrots (sometimes called black)? Let's not, however, decry our usual, carotene carrots. It also has many useful qualities. At least the British consider it an indispensable food for horses. It seems to them that the orange dish "purifies the blood" of their horses and relieves them of stomach cramps. Therefore, they developed a whole feeding system for their four-legged friends. They gave them fresh carrots three times a week. The bucket was divided into four portions and offered to the pets for dessert after hay. It was noticed that they prefer whole root crops. Chopped fir with displeasure. And they generally refused grated on a grater. Apparently, they had their own thoughts on this matter. The fashion for carrot dishes for horses has also spread to other countries. At the beginning of the century there was a rumor that the new type of food makes the horse strong, like a tractor, cures worms and glanders. Given such information, many owners transferred their wards to one carrot in general, believing that the more the better, and that now their horses would not get tired and would work like machines. Alas, the more the four-legged were pumped with orange food, the weaker they became. As soon as they worked a little, they were covered with sweat and began to stagger. The editorial offices of agricultural journals were filled with complaints. Veterinarians examined several horses and diagnosed: anemia, brittle bones. That's what the wrong diet led to. Carrots are good and healthy, but everything in moderation! If in moderation, it is good for people. Doctors have always praised carrots. Root carotene is converted into vitamin A. Vitamin A improves vision. This has long been known. But the luminaries of medical science expressed even bolder judgments about our garden companion. "Grated carrots," wrote surgeon Pirogov in 1875, "a home remedy for cancer." A similar article was made by a no less famous doctor A. Inozemtsev. Modern medicine so far only confirms the benefits of carrots for vision. However, we will not strictly judge the physicians of the past. It is possible that they had reason to write so. It's worth thinking about ... And here's something else that's interesting. Recently, more and more insistently recommended to drink vegetable juices. Suggest mixing different vegetables. Drink a mixture of different juices. A kind of raw vegetable compote. Vegetables are different: cucumber, parsley, celery... But note: all these cocktails are based on carrot juice. They even developed recipes: for ten parts of juice - seven parts of carrot and three cucumber. Or seven parts carrot, two parts parsley and one part celery. Carrot is always at the head. Perhaps this is not accidental? However, with all the advantages of an orange vegetable, it also has a big drawback. Laborious hurt! Yes, and the land must be chosen appropriate. On dense clay, the root crop grows clumsy, branched. Peeling such a carrot is difficult. In the middle of the last century, they tried to plant carrots on a drained peat bog. She grew stronger than ever before. Since then, they began to call the orange creature a swamp root. Everyone can be convinced of the justice of the name. One has only to come to Tver and go to the market or shop. Carrots here are exemplary, large, even, as if turned on a machine tool. It could not have been otherwise. Kalinin region - the edge of swamps. Some of them are drained peatlands. So that they do not disappear without use, carrots are sown there. However, by itself and on peat bogs, the marsh root will not grow well. You still need to break your head a little and think. Once a resident of St. Petersburg S. Polyakova heard about the unusual properties of carrots in swamps and decided to grow giant roots, at least 30 centimeters long and 8 centimeters thick! She put in a lot of work, but nothing came of it. She turned for advice to the editors of Progressive Horticulture. V. Gomilevsky, an employee of the magazine, asked how she worked with the marsh root. - Fertilized the soil with manure. And then I watered every day - in the morning and in the evening! - You need to do everything just the opposite, - Gomilevsky grabbed his head. - Your soil is crumbly. She does not need manure, but clay to bind at least a little. And in the spring you need to add lime to make it warmer. Yes, to moderate the acidity. And water not twice a day, but once a week or even less often. Petersburg is already damp. But if it is difficult to grow carrots in places that have been inhabited for a long time, then what about them where they have never been bred, say, in Kolyma? Sometimes there are such surprises waiting for vegetable growers that are difficult to foresee. Once, at the Tenkinsky state farm, a swamp root was sown. How happy the local kids were when pink juicy ponytails appeared. The first carrot in Kolyma! But the joy was premature. Red Kolyma ground squirrels got wind of the new vegetable. And everyone, how many of them were in the district, rushed to the carrot plantations ... But the dish was completely unfamiliar to them! Author: Smirnov A.
Carrot. Application in cosmetology
There are several recipes for making nourishing and hygienic carrot masks. With sluggish and dry skin, make a mask of carrot juice. Peel two medium-sized carrots, rub on a fine grater and squeeze the juice through gauze. Doubled gauze is moistened in juice and applied for 15-20 minutes. It is allowed to apply a thin layer of carrot mass mixed with egg yolk and a few drops of vegetable oil, preferably walnut or olive. The mixture is removed from the skin with a cotton swab dipped in warm soft water. With oily skin, a mask of carrot pulp is made without yolk. Sometimes two tablespoons of potato starch and one egg yolk are added to the carrot mass. A mask is applied to thoroughly cleansed and fat-free skin for 20 minutes, which is washed off with cold water. This mask is suitable for any skin, refreshes and smoothes, tones and paints in a pleasant matte color. You can take three pale yellow carrots, grate to get a mushy mass, which is mixed with a spoonful of unsalted freshly cooked mashed potatoes and half an egg yolk. The mask is kept for 15-20 minutes, washed off with warm water, the face is lubricated with a non-greasy nourishing usual cream. Carrot juice ice is recommended for those who love tanned skin. Massage is done twice a day - in the morning and in the evening for 5 minutes, after the massage they wash themselves with room water and lubricate the skin with sour cream or cream. Carrot pulp masks are indispensable for oily and porous skin with acne and rashes. Carrots, like none of the vegetable plants, are rich in beauty vitamin - vitamin A. Hygienists and cosmetologists around the world recommend drinking a glass of fresh carrot juice regularly in the morning and evening. There will always be a healthy and fresh complexion, a blooming look. Carrot juice, to which a few drops of lemon juice are added, removes freckles, bleaches hair, masks age spots on the face. To get rid of the somewhat unpleasant smell of stale ghee and give it an attractive appearance, several peeled carrots cut into slices are placed in a bowl with butter. Carrots not only color butter and other foods, but also saturate them with vitamins. Carrot roots contain a lot of carotene, which colors fats in a pleasant golden yellow color. Often, creamy margarine used for sandwiches is tinted with carrot juice to give a pleasant amber color and aroma, freshness. Author: Reva M.L.
Common carrot, Daucus carota subsp. sativus. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
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Common carrot, Daucus carota subsp. sativus. Tips for growing, harvesting and storing
Carrot (Daucus carota subsp. sativus) is an annual plant that produces root vegetables used for food. Tips for growing, harvesting and storing carrots: Cultivation:
Workpiece:
Storage:
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