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CULTURAL AND WILD PLANTS
Dandelion officinalis. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Dandelion officinalis, Taraxacum officinale. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Dandelion (Taraxacum) Family: Compositae (Asteraceae) Origin: Probably Europe and Asia. Area: Dandelion officinalis grows throughout the world in temperate and tropical areas, including grasslands, fields, roads, gardens, and parks. Chemical composition: The roots, leaves and flowers of dandelion contain inulin, flavonoids, tripterpenes, taraxactin, taraxerol, carotenoids, vitamins (A, C, K), minerals (potassium, calcium, iron) and other biologically active substances. Economic value: Dandelion officinalis is used in folk medicine as a choleretic, diuretic and general tonic, as well as for the treatment of skin diseases, colds and other diseases. It is also used in cooking for salads, drinks and other dishes. In horticulture, dandelion is often viewed as a weed, but it can also be used as a honey plant and as a soil amendment. Legends, myths, symbolism: In Celtic mythology, the dandelion was associated with the sun and was a symbol of enlightenment and the birth of new life. Its yellow flowers were associated with sunlight and energy, and the fluff, which spreads with the wind, symbolized the spread of knowledge. In the Christian tradition, the dandelion was associated with Mariology and was associated with the image of the Mother of God. The fluff, which is easily spread by the wind, symbolized the grace of God, which extends to all people. In Japanese culture, the dandelion symbolizes the passage of time and the brevity of life. In Japanese art, the dandelion is depicted among the grass that is being cut and withered to emphasize the inevitability of the passing of time and the impermanence of life. In modern culture, dandelion is often associated with childhood and playfulness. Children love to collect and blow on fluff and create dandelion crowns.
Dandelion officinalis, Taraxacum officinale. Description, illustrations of the plant Dandelion. Legends, myths, history
One day the flower goddess descended to earth. She wandered for a long time through the fields and forest edges, through gardens and forests, wanting to find her favorite flower. The first thing she saw was a tulip. The goddess decided to talk to him: - What are you dreaming about, Tulip? she asked. Tulip answered without hesitation: - I would like to grow in a flower bed near an ancient castle, covered with emerald grass. The gardeners would take care of me. Some princess would love me. Every day she would come up to me and admire my beauty. From the arrogance of the tulip, the goddess grew sad. She turned and walked on. Soon on the way she came across a rose. - Could you be my favorite flower, rose? the goddess asked. - If you put me near the walls of your castle, so that I can braid them. I am very fragile and tender, I cannot grow anywhere. I need supports and very good care. The goddess did not like the answer of the rose and she went on. Soon she came to the edge of the forest, which was covered with a purple carpet of violets. - Would you be my favorite flower, violet? - asked the goddess, looking hopefully at the small graceful flowers. - No, I don't like attention. I feel good here, on the edge, where I am hidden from prying eyes. The brook waters me, the mighty trees shield from the hot sun, which can damage my deep rich color. In desperation, the goddess ran wherever her eyes looked and almost stepped on a bright yellow dandelion. - Do you like living here, dandelion? she asked. - I like to live wherever there are children. I love hearing their romps, I love watching them run to school. I could take root anywhere: along roadsides, in courtyards and city parks. Just to bring joy to people. The goddess smiled. - Here is a flower that will be my favorite. And now you will bloom everywhere from early spring to late autumn. And you will be the children's favorite flower. Since then, dandelions have been blooming for a long time and in almost any conditions. What kind of names people have not come up with for him: kulbaba, euphorbia, empty, wind blower, Jewish hat, Russian chicory, tooth root, cotton grass, podoynichek, roadside, hollow grass, bald patch. And each name has its own depth, its own unique story. And, of course, one cannot fail to mention the most famous legend about the dandelion. In ancient times, there was a small village on the banks of the Big River. On its very edge stood a tiny house, similar to a teremok. A pretty girl lived in it. She herded a goat and sold milk. In a green dress and a golden-yellow scarf, she went around the houses with a wooden pail and poured milk into a jug for everyone who wanted to. The girl looked like a good fairy. Cheerful and smiling, she found a kind word for everyone and brought good news to everyone: she wished health to the sick, reconciled quarreling spouses, and predicted a quick and happy marriage for the girls. Perhaps that is why she was eagerly awaited everywhere, for her friendly smile carried the sun and spring even to the gloomiest houses. People called her for this the Thrush-Blower, as she "puffed", drove away heavy thoughts and bad moods from them. The nickname sounded so cute that it did not offend the girl in the least. The Milkmaid-Blower has matured and passionately fell in love with the Lark for his song without words. This song moved her to the core. The whole world sounded for the girl with the song of the Lark. Will the goat shake its head, will the bell ring on its neck, and the girl is already running to see if the Lark is flying over the run. If an oriole whistles on an old linden tree, the Milkmaid-Blower immediately hurries to this call, thinking that the Lark is waiting for her. And at night she dreamed of his song and call. Happiness filled the girl's heart. But it did not last long. She herself destroyed her great love. She wanted to know the words to the Lark's song. He descended to her from the skies and sang: "My love for you is tender, like the first ray of the sun, but space beckons heaven upwards, and its call is mighty." The girl seized the desire to keep her beloved, to leave him next to her forever, and she rushed to him with a plea for this. But, a free bird, the Lark soared into the sky and flew away. It was only now that Milkmaid-Blower realized that by wanting to deprive Skylark of his freedom, she had lost his love. In desperation, she waved her kerchief, and several gold coins fell out of it. And the golden ones flew, whirled in a strong, hurricane-force wind from the Big River. The wind raged for a long time and carried gold around the world. Where they fell, many golden flowers appeared in the spring, which people have since called simply dandelions. And the Lark circles above them and sings his song without words. And one more little story. One man was very proud of his beautiful lawn. One day he saw that dandelions had grown among the grass. No matter how much he tried to get rid of them, the dandelions continued to grow rapidly. And he had a dream: he was standing on a green field among bright yellow flowers, so similar to the sun, admiring. And he hears a voice: "Remember and love this beauty!" We are all accustomed to the yellow flowers of a solar plant, but, in the Caucasus, in the mountains, purple ones come across, and in the Tien Shan - purple ones. In Christianity, dandelion as one of the "bitter herbs" has become a symbol of the passions of the Lord, and it is in this capacity that it is present on the images of the Crucifixion of the Madonna and Child. It is believed that the symbolism of the emblem of the Passion of Christ is probably associated with the bitterness of the leaves of this plant. In scenes of the Crucifixion, dandelion is sometimes found in Netherlandish painting. Dandelion is a traditional symbol of grief in general. The people also attributed protective properties to dandelions. For example, they were laid out at cribs from the evil eye. Associated with this flower and some signs. For example, it was believed that blooming dandelions in green grass, seen in a dream, predict happy unions and prosperous circumstances. In Rus', this plant was told this: it was the most beloved flower, because it gave nectar to bees, girls for wreaths their flowers, the roots healed the sick, at night golden flowers illuminated the way for the traveler. But one day the sky frowned, and evil riders appeared in the steppe, sowing death and destruction everywhere. The dandelion hid its petals, bowed its head, shrunk, not wanting to serve evil people. Time passed, the black tribe disappeared, but the dandelion did not forget anything. In clear weather, he brings joy, but as soon as a cloud appears, he closes his petals, warning of bad weather. Author: Martyanova L.M.
Dandelion officinalis, Taraxacum officinale. Botanical description of the plant, areas of growth and ecology, economic importance, applications
It grows everywhere in fields, meadows, forests, parks, vegetable gardens, near houses, along roads. Sometimes forms thickets. More than 1000 species of dandelions are known. The most common is dandelion officinalis. Perennial herbaceous plant, drought and frost resistant, hardy, does not require care, easily adapts to any conditions. The root is taproot, 20-50 cm long or more, slightly branched, thick, fleshy. The rhizome is short. One flower stem leaves the young rhizome - an arrow. Old rhizomes branch out and give several rounded, unbranched, hollow arrows, 5 to 50 cm high. At the tops of the arrows there is one basket of flowers. The leaves are numerous, 10-25 cm long, 3-5 cm wide, collected in a basal rosette, glabrous or cobweb-pubescent. In drought they are small, on a long stem. Humid summer - large, juicy. Different species of dandelion have different shapes and sizes of leaves. There are giant leaves up to 50 cm long or more, up to 20 cm wide. The leaves have grooves through which water flows to the roots, nourishes them, and protects them from drying out. It blooms from early spring all summer, especially abundantly in May. Individual flowers can be found in autumn. A flower bud begins to develop underground, at a depth of 4-5 cm, gradually rising up, penetrates the ground on an arrow tube, turns into a bright yellow flower. The inflorescence consists of many flowers collected in a large basket. The flowers close at night and before rain to conserve pollen. In good weather they are open. The fruits are achenes, light brown, with a tuft-parachute, consisting of white, soft, unbranched hairs. Achenes are located in the receptacle in the form of a ball. Thanks to the tuft-parachute, the achenes are easily carried by the wind over a long distance. Up to 200 seeds can form on one dandelion inflorescence, and the number of all fruits on one plant can reach up to 3000. Seeds ripen from spring to autumn. Dandelion roots contain protein, sugary substance inulin, organic acids (linoleic, palmitic, oleanolic, etc.), vitamin C, tannins, rubber, sterols, flavonoids, bitter substance taraxacin, triterpenes, lutein, fatty oil, mucus, carotene, very bitter milky juice, mineral salts, trace elements. Vitamins C (up to 50 mg%), B1, B2, E, carotenoids, resins, wax, rubber, alcohols, proteins, salts of iron, calcium, manganese, and phosphorus were found in inflorescences and leaves. Dandelion pollen contains salts of boron, manganese, copper, molybdenum, cobalt, nickel, and strontium. Good honey plant. Young leaves, roots, flower buds, dandelion rosettes are used in nutrition. Salads are prepared from young leaves, a delicious coffee drink is made from roots, leaves are fermented for the winter like cabbage, jam is made from flower tubes. To remove bitterness before use, the leaves are treated in several ways: soaked in salted water for 20-40 minutes, or blanched in boiling water for 3-5 minutes, or bleached (cover the leaves on the ground with stone, wood, boards for 1-2 hours, so as not to fall light), or grow a dandelion in a darkened greenhouse. The leaves grow white, but juicy, without bitterness. Dandelion roots are not soaked, it is enough to boil them in salted water for 15-20 minutes. Dandelion salad. Soak young dandelion leaves collected in spring in cold salted water for 30 minutes, then rinse well, chop, add chopped green onions, salt. Season with sour cream, or mayonnaise, or vegetable oil. Sprinkle with dill, parsley and green onions. 100 g of dandelion leaves, 25 g of green onion, 25 g of sour cream (or mayonnaise, or vegetable oil), salt, dill and parsley. Dandelion salad. Blanch dandelion and nettle leaves, chop, mix with chopped willow-herb leaves, sorrel, green onions (pre-grind the nettle leaves with salt). Season to taste with sour cream, or mayonnaise, or vegetable oil, sprinkle with dill and parsley. 100 g of dandelion, 50 g of nettle, willow-herb, sorrel and green onion, 100 g of sour cream (or mayonnaise, or vegetable oil), salt, dill and parsley. Meat salad with dandelion. Blanch dandelion leaves, cut, mix with chopped boiled meat, hard-boiled egg, canned green peas, grated carrots, green onions, salt. Season with sour cream, or mayonnaise, or tomato sauce. Sprinkle with dill and parsley. 150 g of dandelion leaves, 100 g of meat, 1 egg, 50 g of canned green peas, 25 g of carrots, 25 g of green onions, 75 g of sour cream (or mayonnaise, or tomato sauce), salt, parsley and dill. Shchi with dandelion. Boil potatoes in meat broth or water, add sorrel, blanched dandelion leaves, salt, boil for 5-7 minutes. Season with browned carrots with onions, tomato sauce, bring to a boil. Before serving, put slices of hard-boiled eggs, sour cream, sprinkle with dill and parsley on plates. 500 ml of broth, 75 g of potatoes, 100 g of dandelion leaves, 100 g of sorrel, 50 g of onions, 50 g of carrots, 1 egg, 25 g of sour cream, 25 g of tomato sauce, 15 g of vegetable oil, salt, dill and parsley. Dandelion soup. Boil potatoes, carrots, onions, parsley root in broth or water, add chopped dandelion leaves, season with browned onions, salt, bring to a boil. Sprinkle with dill and parsley before serving. 500 ml of broth, 50 g of potatoes, 50 g of carrots, 15 g of parsley root, 150 g of dandelion leaves, 50 g of onion, 15 g of vegetable oil, salt, dill and parsley. Borscht with dandelion. Boil the meat until half cooked, add potatoes, carrots, beets, cabbage, onions, boil over low heat until tender. At the end of cooking, put blanched, chopped dandelion leaves or mashed them, season with sautéed carrots with onions, tomato sauce, salt and boil for another 3-5 minutes. Before serving, put slices of hard-boiled eggs, sour cream, crushed garlic, parsley and dill into bowls. 500 ml of broth, 50 g of potatoes, 50 g of carrots, 100 g of cabbage, 50 g of beets, 15 g of parsley root, 150 g of dandelion leaves, 30 g of tomato sauce, 1 egg, 50 g of sour cream, 20 g of lard, 50 g of onion , salt, garlic to taste, dill and parsley. Dandelion leaf puree. Soak dandelion leaves in salted water for 30-40 minutes, put in a colander or sieve. When the water drains, pass them through a meat grinder or finely chop with parsley and dill, add salt, ground black pepper, you can tomato paste. Use for garnish, dressing first, second meat, fish, vegetable, cereal dishes. 500 g dandelion leaves, 15 g parsley, 20 g dill, 20 g tomato paste, salt, pepper to taste. Cutlets with dandelion roots. Boil dandelion roots in salted water for 20 minutes. Drain the water, crush the roots with a wooden pestle, mix with thick semolina, add the egg, salt, mix thoroughly. Form cutlets from the mass, moisten them in a beaten egg, bread in breadcrumbs and fry in vegetable or ghee. Brush with sour cream or butter before serving. 200 g of dandelion roots, 100 g of semolina porridge, 2 eggs, 150 g of butter, 50 g of breadcrumbs, salt to taste. Pancakes with dandelion root. Boil dandelion roots in water. Drain the water, pass the roots through a meat grinder, mix with yeast or unleavened dough, salt, mix thoroughly. Fry pancakes in vegetable or ghee. 500 g of dough, 100 g of dandelion roots, 100 g of vegetable oil, salt to taste. Dandelion leaf casserole. Blanched dandelion leaves finely chopped, mixed with rice or other porridge or boiled vermicelli, salt. Place the mass in a deep, oiled frying pan, pour over the egg-milk mixture and bake in the oven. Brush with sour cream and butter before serving. 100 g of dandelion leaves, 150 g of porridge, 2 eggs, 50 ml of milk, 50 g of butter, sour cream, salt to taste. Dandelion roots boiled. Peeled, well-washed dandelion roots in cold water, boil in water for 25-30 minutes. Drain the water: Use as a vitamin supplement to the first, second courses, side dishes, sauces. Dandelion roots fried. Peeled, well-washed dandelion roots boil for 30 minutes, drain the water. Cut the roots into pieces 2-3 cm long, dip in the egg-milk mixture, sprinkle with breadcrumbs and fry in butter. 200 g of dandelion roots, 1 egg, 25 ml of milk, 25 g of breadcrumbs, 50 g of butter. Fried dandelion rosettes. Rinse the rosettes with cold water, boil in a 5% sodium chloride solution for 10-15 minutes, drain in a colander or sieve, salt, sprinkle with breadcrumbs and fry in butter. Add pieces of fried meat, sprinkle with dill and parsley. Serve hot. 250 g of dandelion rosettes, 300 g of meat, 50 g of breadcrumbs, 75 g of butter, salt, dill and parsley. Cereal from dandelion roots. Peeled, well-washed dandelion roots boil for 20-30 minutes, drain the water. Dry the roots, grind in a coffee grinder or mortar, sift. Use for making sauces, side dishes, gravy. Store in a cool dry place. Dandelion root flour is prepared in the same way as cereals. Use as an additive in pastry dough. Dandelion powder. Rinse flower buds with cold water, dry, grind into powder. Use for dressing salads, vinaigrettes, first and second courses. Pickled dandelion buds. Sort dandelion flower buds, rinse with cold water, put in an enamel pan, pour marinade and boil over low heat for 5-10 minutes. Use for dressing appetizers, salads, vinaigrettes, saltwort, cabbage soup, borscht, etc. 500 g dandelion buds, 500 ml marinade. For the marinade: 500 ml of 6% vinegar, 50 g of sugar, 25 g of salt, a few bay leaves, 6-8 allspice peas. Dandelion greens are salty. Rinse young dandelion leaves with cold water, salt, place tightly in jars (so that the mass is covered with juice), cover with plastic lids or parchment paper. Store in a cool place. 1 kg of dandelion leaves, 150 g of salt. Dandelion Root Coffee. Rinse dandelion roots in cold water, boil, changing water 2 times. Then rinse again and dry so that they break with a crunch. Roast in the oven until a dark pink crust forms and grind in a coffee grinder or grind in a mortar, sift. The powder can be mixed with chicory, cereal coffee in equal amounts. Brew like coffee. Drink with milk or cream. Dandelion flower syrup. Collect the opened dandelion flowers in the morning in sunny weather, rinse with cold water, boil with chopped lemon or orange peels for 10 minutes, leave for 12 hours. Strain, add sugar and cook until done. Use for flavoring, improving the taste of drinks, tea. 200 dandelion flowers, 1 liter of water, 800 g of sugar, 1 lemon or 100 g of orange peels.
In folk medicine, roots, leaves, dandelion juice are used. In the old days, dandelion roots were called the elixir of life. They improve the general condition, appetite, normalize metabolism, functions of the stomach, intestines, lower blood cholesterol, improve blood composition in case of anemia. Dandelion preparations have an analgesic, choleretic, mild laxative, diuretic, milk-producing, expectorant, diaphoretic, anti-inflammatory, antihelminthic, hypnotic, anti-allergic, anti-gouty, sedative, tonic effect. Infusion of dandelion roots. Infuse 10 g of crushed dandelion roots in 200 ml of boiling water for 2 hours, strain. Drink 50 ml 4 times a day 30 minutes before meals for atherosclerosis, gastritis, anemia, diseases of the liver and gall bladder, kidneys, bladder, gout, allergies, skin rashes. Infusion of herbs and dandelion roots. Infuse 10 g of crushed roots and dandelion herb in 400 ml of chilled boiled water for 10-12 hours, strain. Drink 50 ml 4-6 times a day before meals for atherosclerosis, hypo- and avitaminosis, anemia, metabolic disorders, gastritis, colitis, liver, kidney, pancreas diseases, abdominal cramps, headaches, poor appetite, constipation , gout, allergies. A decoction of herbs and dandelion flowers. Boil 20 g of grass and dandelion flowers for 10 minutes in 400 ml of water, leave for 30 minutes, strain. Drink 50 ml 3-4 times a day after meals for inflammatory diseases of the liver, kidneys, biliary and urinary tract. A decoction of dandelion flowers. Boil 10 g of dandelion flowers in 200 ml of water for 15 minutes, leave for 20-30 minutes, strain. Drink 1 tablespoon 3-4 times a day for insomnia, hypertension, bloating, constipation, worms. A decoction of grass and dandelion roots. Boil 30 g of dried grass and crushed dandelion roots in 1 liter of water for 15 minutes, leave for 45 minutes, strain. Drink 100 ml 3 times a day for furunculosis and other skin rashes, beriberi, general weakness as a tonic, for gastritis with low acidity of gastric juice. Juice from dandelion leaves. Rinse fresh dandelion leaves thoroughly with cold water, blanch for 5 minutes. Drain the water, pass the leaves through a meat grinder or juicer. Drink 50 ml 2 times a day for worms, general weakness, jaundice, inflammation of the bladder, anemia. Lubricate corns, warts, freckles, pigment (liver) spots on the face with juice. Dandelion ointment. Infuse 5-10 g of crushed roots and dandelion herb in 50 ml of vegetable oil for 10 hours. Lubricate burns, bedsores. Dandelion powder. Grind dried dandelion roots in a coffee grinder. Take 1,5-2 g 3 times a day for atherosclerosis, metabolic disorders. Sprinkle festering wounds, ulcers, burns, frostbite, bedsores. Dandelion root is part of the appetizing, gastric, diuretic, choleretic fees. Contraindications have not been established. Dandelion preparation. Dandelion roots are harvested in autumn, in August - September, during the withering of the leaves (during this period they contain up to 40% inulin) or in spring, in April - early May. The roots are thoroughly cleaned from the ground, small roots, washed with cold water. Large roots are cut into pieces of 10-15 cm, dried in air until the milky juice ceases to stand out. Dry, laying out on bedding in one layer, in a warm, well-ventilated room or in dryers, ovens at a temperature of 40-50 ° C. Store in a dry place with good ventilation. Shelf life - up to 5 years. Leaves are harvested in early spring. They are collected after the dew dries only by healthy, growing away from roads, industrial enterprises. They are laid out on bedding in one layer, dried under a canopy, in attics, verandas. Store in boxes separately from the roots, in a dry, ventilated area. Shelf life - 1 year. Dandelion can also be used in winter. To do this, in the fall they dig up a plant with roots, store it in the sand in the basement. Large roots without leaves are planted in boxes or flowerpots. The soil should be light, with peat or sand, moist. At home, after a month, the first tender, juicy leaves appear. Authors: Alekseychik N.I., Vasanko V.A.
Dandelion officinalis, Taraxacum officinale Wigg. Botanical description, distribution, chemical composition, features of use
Aster family - Asteraceae. Perennial plant 5-50 cm high with white milky juice. The root is thick, unbranched. The leaves are lyre-pinnate or pinnate-lobed, notched-toothed along the edges, sparsely hairy or glabrous. The flowers are yellow; corolla in middle part abundantly long-haired. Inflorescence - basket. The fruit is a light brown or brownish achene with a white tuft, the expanded part at the top is covered with sharp tubercles. Blooms in May - June. The fruits ripen in July - August. Eurasian look. It grows in places with disturbed natural vegetation, on slightly soddy soils, especially often near housing. All parts of the plant with white milky juice contain the bitter glycoside taraxacin, protein compounds, salts of iron and phosphorus; in addition to taraxacin, resins, organic acids, sugars, potassium and calcium salts, inulin polysaccharide, tannins, rubber, wax, fatty oil, mucus, saponins, sterols, choline were found in the roots. The content of inulin in the roots in autumn reaches 40%, sugars - 20%. The leaves contain saponins, vitamins - thiamine, riboflavin, ascorbic acid, carotenoids, proteins, salts of potassium, iron, phosphorus. In terms of phosphorus content, dandelion leaves are superior to the greens of ordinary leafy vegetables. Roasted and crushed biennial roots are a good substitute for coffee. Roots can be a source of inulin. Young dandelion leaves are used to make vitamin spring spicy salads. Dandelion greens are an excellent source of iron, calcium and phosphorus. The leaves are high in protein, which greatly increases their nutritional value. Older leaves are used as a salad plant, they can be pickled. In France and the Caucasus, unblown young flower buds are pickled, which can be harvested for future use. Pickled buds are added to vegetable dishes, often used as substitutes for capers. In Western Europe, especially in France and Spain, dandelion is used as a salad and vegetable plant. In medicine, preparations from dandelion roots are used as bitterness to stimulate appetite and improve digestion, as a choleretic and mild laxative for chronic constipation. Dandelion leaves and roots have an anti-sclerotic effect. Dandelion root powder promotes the oxidation of cholesterol in the liver and enhances its excretion in the form of bile acids.
Dandelion root enhances the activity of the pancreas, increases the secretion of insulin and reduces the inflammatory process in pancreatitis, especially when the plant comes out of dormancy. Dandelion has long been used in folk medicine in various countries for gastric diseases to improve digestion, as an appetite enhancer, for anacid gastritis, flatulence, hemorrhoids, as a mild laxative and antihelminthic, for anemia, diabetes mellitus, thyroid diseases, for cholelithiasis, jaundice, with hypertension, pulmonary tuberculosis, insomnia, as an analgesic, with urolithiasis, with poisonous snake bites, with rheumatism, gout, edema, as a good expectorant, with atherosclerosis, avitaminosis C, with inflammation of the lymph nodes, as a sedative, choleretic and a lactogenic remedy for skin diseases (rashes, furunculosis, dry eczema), for removing warts, calluses, removing acne, freckles, spots on the skin. Since the Middle Ages, dandelion has been used for eye diseases (in particular, for trachoma), it was considered a very effective tool that regulates the metabolism in the body. A good early spring honey plant, it gives nectar, as well as a large amount of pollen, which is characterized by a significant protein content. Dandelion honey is thick and viscous, bright yellow to amber in color and crystallizes quickly. An aqueous infusion of the leaves can be used to control aphids and other garden pests. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Dandelion officinalis, Taraxacum officinale Wigg. Botanical description, habitat and habitats, chemical composition, use in medicine and industry
Perennial herbaceous plant 5-50 cm tall with a thick taproot, Compositae family. Leaves lanceolate or oblong-lanceolate, serrated, 10-25 cm long and 1,5-5 cm wide, collected in a basal rosette. Flower arrows - 5-30 cm in height, with cobweb felt under the baskets. Inflorescence - a single basket with a diameter of 3-5 cm, reed flowers with a golden yellow corolla. The fruit is a grayish-brown achene 3-4 cm long, with a long thin nose. Range and habitats. Dandelion officinalis is widely found throughout Eurasia. It grows in meadows, clearings, near roads, pastures and housing, often as a weed in fields, gardens, orchards and parks. Chemical composition. The milky juice of the plant contains taraxacin and taraxacerin, 2-3% rubber substances, and dandelion inflorescences and leaves contain taraxanthin, flavoxanthin, vitamins C, A, B2, E, PP, choline, saponins, resins, salts of manganese, iron, calcium, phosphorus , up to 5% protein, which makes them nutritious foods. Dandelion roots contain triterpene compounds: taraxasterol, taraxerol, pseudotaraxasterol, beta-amirin; sterols: beta-sitosterol, stigmasterol, taraxol; carbohydrates: up to 40% inulin; fatty oil, which includes glycerides of palmitic, lemon balm, linoleic, oleic, cerotinic acids; rubber, proteins, mucus, resins, etc. Taraxanthin, flavoxanthin, lutein, triterpene alcohols, arnidiol, faradiol were found in flower baskets and leaves. Application in medicine. Dandelion roots and grass are used as bitterness to stimulate appetite in anorexia of various etiologies and in anacid gastritis to increase the secretion of the digestive glands. It is also recommended to use as a choleretic agent. The decoction is prepared as follows: 3 tablespoons of crushed root are poured with two cups of boiling water, boiled for 15 minutes, filtered, prescribed 1 cup 2 times a day for half an hour before meals. Dandelion roots are used in pharmaceutical practice for the preparation of a pill mass. Other uses. Dandelion has long been used as food by various peoples, it was consumed by both the ancient Chinese and the first settlers in the Americas. Its young leaves are often used to make salad, known commercially in Europe under the French name "pisli" (the leaves are immersed for 30-40 minutes in a salt solution to significantly reduce their bitterness), and borscht, jam is cooked from dandelion flowers and they make wine, "dandelion honey" is prepared from the opened buds, and a coffee surrogate is made from roasted roots. The boiled leaves are used like spinach. In the British Isles, a very popular wine in England has been made from dandelion flowers for a long time. In some countries, the leaves are fermented like cabbage, spring leaves are pickled. Dandelion is also widely popular in folk cosmetics: a mask made from its fresh leaves nourishes, moisturizes and rejuvenates the skin, and the infusion of flowers whitens freckles and age spots. Authors: Turova A.D., Sapozhnikova E.N.
Dandelion, Taraxacum officinale Weber. Classification, synonyms, botanical description, nutritional value, cultivation
Names: az. ajigovuk; arm. hatutik; cargo, zaglis-satatsuri; German Lowenzahn, Kuhblume, Kettenblume, Butterblume, Maiblume, Franzosensalat, Milchbusch, Hundeblume, Lowenzahn-salat; Goal. molsayad; dates moelkebtte; Swede, smortistle; English dandelion, milk-gorwan; fr. pissenlit, barabant, bedane, chiroux; it. tarasacco, virasole dei prati, dente di leone; Spanish amargon, diente de leon; port, taraxaco; hung. gyermeklanefu, pitypang; words. return; Serb. maslacak; Polish mniszek pospolity; Japanese tampopo. Dandelion culture is especially developed in France (near Paris). Its seeds are sown in early spring directly in open ground or in a nursery using a tape method, with distances of 25-30 cm between lines and plants and 40-50 cm between tapes. Dandelion is a perennial plant, so the same crop is used for several years in a row. Dandelion overwinters well in the ground; regrown in early spring, its young leaves are cut and eaten (fresh, boiled and salted). Dandelion requires well fertilized soil. The application rate of organic fertilizers is more than 60 t/ha. In early spring, the plantation is cleared of dry parts of the plant and debris and loosened. Under the spring loosening, mineral fertilizers and fast-acting dressings are applied, since at this time the plants intensively grow leaves. In addition, for the winter it is useful to cover the rows with humus, which helps overwintering and at the same time is a fertilizer. In addition to cultivated dandelion, wild species such as Taraxacum padulosum Schl. and T. glaucanthum D. C. They are inferior to cultivated varieties both in general foliage and in the beauty of the leaves. In general, in order to have more dense plants in both wild and cultivated forms, it is necessary to pluck the emerging flower shoots during the summer. Author: Ipatiev A.N.
Dandelion. Botanical description, plant history, legends and folk traditions, cultivation and use
Dandelion is a very interesting flower. Waking up in the spring, he carefully looked around him and saw the sun, which noticed a dandelion and illuminated it with a yellow ray. The dandelion turned yellow and fell in love with the luminary so much that it does not take its enthusiastic gaze away from it. The sun will rise in the east - the dandelion looks to the east, rises to the zenith - the dandelion raises its head up, approaches the sunset - the dandelion does not take his eyes off the sunset. And so her life, until she grows old and becomes gray-haired. And it will turn gray, fluff up and let fly parachutes into the wind and hang a seed under each. Parachutes with seeds will fly, they will see a good clearing, they will descend, the grain will hide in some hollow and lie until spring ... And in the spring it will open, take root in the ground, raise up a stalk with a yellow cap, which, like a mirror, reflects the sun. As soon as the sun hides, the dandelions will also go out. The dandelion has a great ability to resettle. One basket of its flowers gives up to two hundred seeds, and the whole plant - up to three thousand. The scientific name of the plant is sedative medicinal. In ancient folk medicine, it was considered a remedy for insomnia and a vital elixir, good for digestion, cleansing the lungs, lowering blood pressure and helping with jaundice. Common dandelion roots can replace coffee, roasted, they are sweetish, and you can drink tea with them. Flowers grow in all meadows and fields near dwellings. They bloom from May to July, and sometimes until autumn. Bradbury has a fantastic piece called Dandelion Wine. Dandelion drink is really prepared by the inhabitants of the British Isles. Almost the entire plant is eaten there, explaining the usefulness of its chemical composition. For food purposes, it is bred on plantations in France, Austria, Germany, Holland, Japan, India and the United States of America. The benefits of dandelion have been proven by centuries of practice and many scientific studies. There are several versions of the origin of the Latin name for dandelion tarahakum. According to one of them, it originated from the Greek words "heal" and "eye disease. According to another, it came from the phrase "wild lettuce", since the young leaves of the plant are eaten like a salad. And the third version connects the origin of the Latin name with the Greek word "calm down". Author: Krasikov S.
Dandelion officinalis, Taraxacum officinale Wigg. Description, habitats, nutritional value, culinary use
Dandelion is a perennial herbaceous plant from the Compositae family, with rosette-shaped basal excavation-pinnate leaves. The flowers are bright yellow in the form of baskets. The fruits are achenes with a fluff on a long stalk. It grows everywhere in meadows, fields, gardens, near roads and housing. In France, Austria, Germany, Holland, Japan, India and the USA, dandelion is cultivated as a garden crop. On fertilized soils gives large yields. The chemical composition of dandelion is very diverse. Its roots contain up to 40% inulin, up to 20% sugars, up to 15% proteins; about 10% bitter substance tarxacin, alcohol, choline, asparagine, sterols, saponins, organic acids, resinous substances, vitamin B2, iron, potassium, manganese, phosphorus. Dandelion pollen contains a lot of boron, manganese, strontium, copper, nickel, molybdenum and cobalt; in leaves - up to 50 mg% of vitamin C. Almost the entire plant is used as food. Salads and seasonings for meat and fish dishes are made from young leaves, soups and cabbage soup are cooked. Flower buds are pickled and used to dress saltworts, vinaigrettes and game dishes. Roasted roots are used to make a coffee substitute, and roasted root rosettes can compete with many gourmet dishes in taste. To destroy the bitterness, the leaves are preliminarily kept for 30 minutes in cold salted water. For the same purpose, the roots are boiled in salted water for 6-8 minutes. Collecting dandelions in the city is not recommended, as they absorb and accumulate lead from car exhaust and other harmful substances. It is quite abundant in meadows, near rivers and in fields. Here it not only does not contain harmful substances, but also gives more powerful plants. It is even better to grow dandelion in the beds. Fresh greens can be obtained as needed and without significant time spent on collection and harvesting. Author: Koshcheev A.K.
Dandelion officinalis. reference Information
Dandelion officinalis, like sunflower, can be called a solar flower. Look closely at the clearing where dandelions grow. They change their colors several times a day. Before sunrise, the glade is completely green. But as soon as the first rays of the sun touch its surface, it will shine with golden colors. The higher the sun rises, the brighter the glade glows. And in the evening twilight it is already green again, monophonic. At night, dandelions roll up their petals and cover themselves with green fluffy bracts. Plants seem to fall asleep to wake up the next morning with the sun. Dandelion is one of the spring plants. It grows everywhere: in gardens, fields, meadows, forest edges, along roads and in wastelands. Do not disdain and garbage dumps. It has long been famous among the people as a valuable and useful plant. Its scientific name comes from the Greek word "tarassein" - to heal, soothe. There are many fairy tales and songs about the dandelion. Nowadays, dandelion, of course, is not considered a miracle drug, but its beneficial qualities are not ignored either. In folk medicine, dandelion officinalis is used to treat many diseases, in particular diabetes and goiter. It is well known as a laxative, expectorant, blood purifier and digestive aid. Fresh dandelion juice removes spots on the skin. In scientific medicine, dandelion is recognized as a medicinal plant. The food and taste properties of dandelion are less known to us, although it is even cultivated in Western Europe, especially in France and Spain, as a salad plant. 100 g of green dandelion leaves contain 55-60 mg of vitamin C, 7-8 mg of vitamin E, 6-7 mg of carotene, many compounds of phosphorus, iron, calcium, aluminum, manganese, protein and carbohydrates that are quickly and easily absorbed by the body. Dandelion greens taste somewhat bitter, which is why they are most often used in spicy salads. In spring, young leaves, still covered with last year's grass, are distinguished by their light color and tenderness. They are not as bitter as old leaves, are soft to the touch and are most suitable for salads. To reduce bitterness, after thorough washing, the leaves are squeezed and immersed in salt water for half an hour, and then dried on a towel or napkin and crushed. Salad willow leaves dandelion, dressed with mayonnaise, oil (Provencal or sunflower), salt, mustard, is called in France "Pisli" and is considered a real delicacy. To prepare more complex salads, boiled potatoes, carrots, table beets, green peas, sour cream or cream, hard-boiled chopped eggs, vinegar or table wine are added to dandelion leaves to taste. A mixture of greens and vegetables and a separate seasoning are served on the table separately, so that everyone prepares a salad for themselves according to their taste and desire. Ripe dandelion leaves are used like spinach, they can be pickled in vinegar. In France and the Caucasus, after some boiling, young unblown flower buds are pickled, which remain for a long time. Pickled buds prepared for the future are used for vinaigrettes, saltworts, salads, sometimes capers are replaced with them. In spring and early summer, during travels and excursions, dandelion salad can be prepared right in the field. The roots of biennial dandelion plants are used to make a drink like coffee. They are dug up in the second half of summer, cleaned of soil and coarse bark, cut into small pieces, dried in an oven or a Russian oven. Dried roots are dark brown in color. Before use, they are crushed and poured with boiling water or boiled in water. It turns out a sweetish drink with a pleasant aroma and color of strong tea. Dandelion roots can be dug up in the fall and stored in the cellar, and used for forcing salad greens in the winter. In France, several cultivars of dandelion have been bred, distinguished by large leaves and bud density. In the 30s, according to the French Department of Agriculture, in the western regions of France, dandelion plantations occupied more than 150 hectares. Dandelions are used to make refreshing and tonic drinks from the roots. The roots are cut into small pieces, dried and roasted. Frozen juice from dandelion leaves has a healing effect in removing coarse wrinkles on aging and withering skin. Half-blown buds and young leaves are passed through a juicer. The juice is preserved by adding 500 g of alcohol to 30 g of fresh juice, and placed in a tray in the refrigerator for freezing. Well-washed skin is warmed with a hot water compress, and then massaged with a cube of frozen juice for 5 minutes. After massage with a cotton swab, the skin is blotted and lubricated with a nourishing cream or sour cream, cream. Author: Reva M.L.
Dandelion. The value of the plant, the procurement of raw materials, the use in traditional medicine and cooking
Golden days of spring; warm, bright, resonant. Already the nightingale in the bushes tries its voice and the white-breasted swallows chirp along the village streets, and silk grasses braid stitches-tracks during the night. It is in this May grace that the dandelion turns golden. It shines with precious placers wherever you look: in meadows, roadsides, in groves and gardens. The ubiquitous yellow flower is so common that adults rarely admire it - not a godsend! But children love dandelion sprinklings: who picks up a bouquet, who makes a magnificent wreath or admires the bees and bumblebees rummaging in odorous baskets. Dandelion opens early, at six o'clock in the morning, when the dew is still on the grass, and stands, preening, until noon, until the sun is tired. By three o'clock in the afternoon, the flower folds into a dense bud and remains so until morning. In rain and cold, it does not bloom even in the morning: it protects pollen. The flower will show off for a month, and then it will begin to fail, fade. The dandelion goes out somehow immediately. You go out to the pasture after a thunderstorm, and it is all strewn with gray heads: instead of bright flowers, fluffy balls of seeds. A fresh wind came up, blew dry balls and carried parachutes of achenes with it. In the fall, the dandelion blooms a second time. The wind scatters a lot of its small faceted seeds, equipped with tufted parachutes, but not all of them are destined to grow. Yes, it is for the best, because the dandelion is so prolific that if all the seeds took root and gave plants, then the green kingdom would have had a bad time. In entertaining botanists, the following calculation is often given: one dandelion plant produces three thousand seeds a year. If something happened, his offspring would survive entirely: in ten generations, he would cover an area fifteen times the size of the earth's land. But the harmony of the interaction of species prevails, and the universal dominance of any one plant is excluded. The total proportion of the dandelion in the green cover of the earth is quite small, although its genus includes over 1000 species. Their diversity is especially great in countries with a cold and temperate climate and in the mountain ranges of Eurasia. More than 200 species of dandelion are known, but in fact, its species set is much richer. The most famous is the medicinal dandelion (Taraxacum officinale). It is he who sprinkles the May meadow with golden sprays, it is from him that the children weave the first spring wreath. A perennial with a taproot fleshy root and basal carved leaves that look like chipped plows, the dandelion, at the very first real warmth, hastily kicks out a tall tubular arrow crowned with a single basket of bright yellow reed flowers (at the marginal corollas, the bottom of the reeds is in dark marks). The medicinal dandelion, like many of its counterparts, has lost the ability to cross-pollinate: bisexual flowers are inseminated without fertilization. All parts of the plant secrete milky juice - very bitter, but not harmful even to the human body. Dandelion is rich in protein, sugars, calcium, cobalt and vitamins. There is very little fiber in it. Milky, nutritious, healing food is appetizingly eaten by cattle on grazing. Dandelion is irreplaceable in spring for bees: it gives pollen and nectar.
Dandelion can be quite attributed to vegetable plants. Yes, yes, its young leaves are edible in salads. Bitterness is easily eliminated if the leaves are kept for half an hour in salt water or boiled. In some countries, for example, in France, it is introduced into culture (grown in vegetable gardens). A cultivated dandelion is well leafy, and the more often the flower-bearing stems are cut off, the leaves become larger and more tender. The plantation of dandelions is perennial, so the seeds are sown every few years. No green vegetables can compare with dandelion in terms of the content of iron, phosphorus and calcium salts. The dandelion did not shame its species name - medicinal. Modern medicine uses its roots mainly. They are dug up in the spring, before the flowering of the baskets, or in the fall, after the leaves have withered. Dandelion as a medicinal plant is included in all pharmacopoeias of the world. Dandelion roots are popularly known as a coffee substitute. To do this, they are washed, dried in an oven, and then ground. From such a substitute, the decoction is almost indistinguishable from coffee, and its aroma is quite pleasant. This, perhaps, ends the list of economic properties of medicinal dandelion. As a well-known plant, dandelion in folk dialects received well-aimed and poetic nicknames. In many places in Rus', it was called a podoynichek (a basket with a stalk resembles a funnel for filtering milk), roadside and hollow grass. But where does the "baldhead" come from? It turns out that from a bare, pitted receptacle; blow off the flyers - and suddenly it will seem like baldness. So they said; "clothe-babble". The word "dandelion" is of Moscow origin, from the verb stem to blow or blow. It took root as the main one, although very similar forms were also known, dandelion, blowers, empty, wind blowers. Interestingly, dandelions are not only yellow but with shades. In the Caucasus, purple is found in the mountains, and purple in the Tien Shan. And yet, in the vast majority of species, the flower cap is yellow. Author: Strizhev A.N.
Dandelion officinalis, Taraxacum officinale. Recipes for use in traditional medicine and cosmetology
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Dandelion officinalis, Taraxacum officinale. Tips for growing, harvesting and storing
Dandelion officinalis (Taraxacum officinale) is a common plant that is used in folk medicine and cooking. Cultivation:
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