Oat root (goatbeard, white root, white oat root). Legends, myths, symbolism, description, cultivation, methods of application

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Oat root (goatbeard, white root, white oat root). 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

Oat root (goatbeard, white root, white oat root), Tragopogon porrifolius. Photos of the plant, basic scientific information, legends, myths, symbolism

Oat root (goatbeard, white root, white oat root)

Basic scientific information, legends, myths, symbolism

Sort by: Tragopogon

Family: Asteraceae (Asteraceae)

Origin: Europe, Asia, Africa

Area: Oat root is widely distributed throughout Europe, North Africa and Western Asia.

Chemical composition: Oat root contains inulin, sugars, flavonoids, carotenoids, calcium, potassium, iron, magnesium, manganese, copper, phosphorus and other substances.

Economic value: Oat root is a food product and is used in cooking as a coffee substitute. The plant is also used in folk medicine as a diuretic, choleretic and anti-inflammatory agent. Oat root is a popular component in cosmetology for improving the condition of the skin and hair.

Legends, myths, symbolism: In the mythology of the Germanic peoples, oats were a symbol of wealth and abundance, as well as good luck and prosperity. In ancient Roman mythology, the goddess Ceres, the patroness of agriculture, crowned her head with an oat wreath. In Celtic mythology, oats were considered the plant of wisdom and skill. He was associated with the god of knowledge and magic, Merlin, who, according to legend, performed his rites in fields sown with oats. The symbolism of the oat root is the earth, motherhood, femininity and caring for children.

Oat root (goatbeard, white root, white oat root), Tragopogon porrifolius. Description, illustrations of the plant

Oat root (goatbeard, white root, white oat root), Tragopogon porrifolius L. Classification, synonyms, botanical description, nutritional value, cultivation

Oat root (goatbeard, white root, white oat root)

Names: German Haferwurzel, Weisswurzel, Bockbart; Goal. haverwortel, Wite schorsonelen; dates havrerod; Swede, haferrot; English salisify, vegetable oyster; fr. Salsify, cercifix, barberon; it. salsefica, scorzonera bianca, barba di becco; Spanish salsifi bianco; port, cercifi; brother. cercefin; hung. kecskedin, bakszakal; Slovenian vrtni turovec; Serb. vrtni turovec; Polish salsefja, korzonki owsine, kozibrod ogrodowy.

The plant is biennial; as a vegetable was known in antiquity; common in southern Europe. Stem 60-125 cm in height; leaves linear-lanceolate; flowers are collected in inflorescences - baskets; purple-blue petals.

It blooms in the second year of life, and in the first year it forms a yellowish-white root crop 15-30 cm long and 2-3,5 cm wide.

Seeds are long, rod-shaped, light brown, 12-14 mm long and 1-2 mm wide. Weight of 1000 seeds - 10 g; their germination lasts from 2 to 4 years.

In culture, the most common variety is Mammoth (Mammut). Works well on loose, fertile soils. Seeds of white oat root are sown in early spring in a tape method with a distance between rows in tapes of 13-18 cm, between tapes 40-50 cm, and between plants in rows - 9 cm.

In the south, the roots of the white oat root overwinter well in the open field, in the north they are stored in cellars.

Root vegetables and spring leaves are eaten.

White oat root is a very tasty and nutritious product.

Its roots contain 3,44% nitrogenous substances, 1,06% fat, 12-15% carbohydrates.

In the wild in the Caucasus, there are two more species of white oat root - T. major Iacq. and T. orientalis L.

The roots of these plants, dug out in autumn, are boiled in salt water and used as food as a cultural species.

Spring leaves collected from wintering plants and roots are also eaten in the species T. pratensis L., T. australis Jordan, T. crocifolius L.

Author: Ipatiev A.N.

Oat root, Tragopogon porrifolius L. Description, habitats, nutritional value, culinary use

Oat root (goatbeard, white root, white oat root)

Oat root is a biennial plant from the genus Goatbeard of the Compositae family.

The leaves are linear-lanceolate, widened at the base, 60-70 cm long, about 2 cm wide, coming from the root crop, arranged in the form of a rosette. The number of leaves in the outlet is up to 25-30 pcs. In the second year, an upright stem up to 120-150 cm high is formed.

The flowers are reed purple or violet, collected in inflorescences-baskets, located singly on hollow peduncles, expanded at the base of the basket. The fruits are rough, beak-shaped achenes, brown in color with a dirty-white tuft, easily carried by the wind. Cylindrical root crop, up to 4 cm in diameter.

The plant has good taste and dietary properties.

Root crops are rich in proteins, mineral salts, contain up to 8% inulin carbohydrate, have a pleasant taste, reminiscent of the taste of oysters. The leaves give the dishes a peculiar freshness, enrich their flavor range.

Salads, soups, seasonings for meat and fish dishes are prepared from leaves and root crops, pies are baked and roasts with mushrooms are prepared. Coffee drinks are prepared from dried and roasted root crops.

In recent years, the oat root has been successfully introduced into culture in Western Europe, the USA, Canada, and the Baltic countries.

Seeds sown in early spring or late autumn have good germination and are not demanding on the soil.

For winter use, root crops are dug up in the fall and stored in cool pantries or vegetable stores packed in boxes and covered with wet sand. If part of the root crops is supposed to be used in early spring, then they can be left to winter in the soil under the snow.

Author: Koshcheev A.K.

Oat root (goatbeard, white root, white oat root), Tragopogon porrifolius. Recipes for use in traditional medicine and cosmetology

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

Ethnoscience:

Oatmeal to improve digestion: chop dry root and pour boiling water. Let steep for 30 minutes, then strain and drink the infusion before meals to improve digestion and relieve indigestion.
Oatmeal to strengthen immunity: crush dry root and pour water. Bring to a boil and simmer for 15-20 minutes over low heat. Strain and drink a decoction to strengthen immunity.
Oatmeal for cough: crush dry root and pour water. Bring to a boil and simmer for 15-20 minutes over low heat. Strain and add honey to improve the taste. Take 1/2 cup 3 times daily to treat cough.
Oatmeal for the treatment of joint pain: crush dry root and pour water. Bring to a boil and simmer for 15-20 minutes over low heat. Strain and use the decoction to prepare compresses on sore spots on the skin. This remedy helps reduce pain and inflammation in the joints.
Oatmeal to improve sleep: chop dry root and pour boiling water. Let it brew for 30 minutes, then strain and drink the infusion before going to bed to improve sleep and fight insomnia.

Cosmetology:

Oatmeal Skin Scrub: crush dry root and mix with fine sea salt. Apply to skin and massage in circular motions, then rinse with water. This remedy helps to clear the skin and improve its texture.
Oatmeal gel to reduce inflammation on the skin: grind dry root and mix with aloe vera gel. Apply to the skin and leave on for 10-15 minutes, then rinse with water. This remedy helps reduce inflammation and soothe the skin.
Oatmeal Moisturizing Mask: crush dry root and mix with honey and olive oil. Apply to the skin and leave on for 10-15 minutes, then rinse with water. This product helps to moisturize and soften the skin.
Oatmeal Anti-Wrinkle Cream: crush the dry root and mix with rosehip oil and vitamin E. Apply to the skin and massage in circular motions, then rinse with water. This remedy helps reduce wrinkles and improve skin texture.
Oatmeal toner for soothing skin: crush dry root and pour water. Bring to a boil and simmer for 15-20 minutes over low heat. Strain and refrigerate. Apply to skin with a cotton pad to soothe and moisturize.

Attention! Before use, consult with a specialist!

Oat root (goatbeard, white root, white oat root), Tragopogon porrifolius. Tips for growing, harvesting and storing

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

Oat root, also known as buckthorn, white root, or white oat root, is a perennial plant that is a valuable source of nutrients. Here are some tips for growing, harvesting and storing oatmeal:

Cultivation:

Lighting: Oat root prefers sunny places, but can grow in partial shade.
Soil: Oat root can grow in a variety of soil types, but prefers fertile, well-drained soils. It is recommended to add compost or humus to the soil before planting.
Temperature: Oat root can survive in a variety of climates, but grows best at temperatures around 15-25°C.
Planting: Oat root should be planted in spring at a depth of about 2,5-5 cm and at a distance of about 15-30 cm from each other so that the plants have enough room to grow.
Care: Oat root needs regular watering and loosening the soil around the plants. It is recommended to fertilize the plants every month in spring and summer. You should also remove weeds and other plants that compete with the oat root for nutrition and moisture.

Workpiece:

Oat root can be used both fresh and dried.
It is best to collect the root in the autumn, when it contains the maximum amount of nutrients.
To harvest a fresh root, it is necessary to thoroughly rinse and disinfect.
You can dry the root in the shade for several days, placing it in a thin layer on paper sheets or on a special dryer at a temperature not exceeding 40 ° C.

Storage:

Fresh oat root can be stored in the refrigerator in polyethylene bags, after wetting them in cold water.
Can also be stored in linen or cotton bags in a cool and dry place.
Dried root can be stored in sealed containers or glass jars in a cool, dry place.

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