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CULTURAL AND WILD PLANTS
Creeping wheatgrass. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Creeping couch grass, Elytrigia repens. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Elytrigia Family: Cereals (Poaceae) Origin: Northern Hemisphere, Europe, Asia, North America Area: Creeping wheatgrass is common in temperate and subarctic climates. It is found in various types of soils, from dry to wet, as well as in salt marshes. Chemical composition: Couch grass contains vitamins C and E, carotenoids, flavonoids, silicon, iron, copper, calcium, potassium, manganese and other trace elements. Economic value: Couch grass is one of the most widespread and dangerous weeds in the world. At the same time, its roots have medicinal properties and are used in folk medicine as an anti-inflammatory and diuretic. Legends, myths, symbolism: In some cultures, couch grass is considered a symbol of hardiness, because it is able to survive in different conditions and spread quickly. In other cultures, it is associated with jaundice or other diseases and harmful plants. In traditional Chinese medicine, wheatgrass is used as an herb that improves digestion and helps eliminate toxins from the body. Also, couch grass can be associated with water and aquatic ecosystems, as it often grows on the banks of rivers and lakes, and its roots are able to hold soil and prevent erosion.
Creeping couch grass, Elytrigia repens. Description, illustrations of the plant Creeping couch grass, Elytrigia repens. Description of the plant, area, cultivation, application
It occurs as a weed in vegetable gardens, gardens, fields, meadows, forest edges near roads. Perennial herbaceous, difficult to eradicate weed plant up to 60-100 cm high. The rhizome is long, reaches several meters, creeping, cylindrical, knotty, straw-yellow. It is located at a depth of 10-15 cm, gives a lot of thin, long adventitious roots. The total length of the rhizomes of one plant is up to 15 m. When digging with a plow or a shovel, part of the roots is cut, but does not die, germinates, gives new multiple shoots. The fight against him is extremely difficult, sometimes unsuccessful. The stems of wheatgrass are annuals, several pieces from the rhizome, erect, simple, cylindrical, hollow inside, thin, with thickenings. The leaves are alternate, two-row, linear, rough, flat, bluish-green or grayish, about 2 cm wide. Blooms in June - July. The flowers are small, green with a purple or reddish tint, forming a thick, long spikelet at the end of the peduncle. The fruits are grains one-seeded, one-celled, hairy. One plant gives up to 10 seeds, germinating in 000-10 days from a depth of 15-6 cm. Ungerminated seeds do not die, they can persist for several years. The rhizome of wheatgrass contains carbohydrates, glucovanillin, fatty and essential oils, carotene, vitamin C, salts of malic and other acids, mineral salts, proteins, ash, saponins, starch, gum, sugar, mannitol, some fat, mucus. Dried rhizomes contain starch (up to 20%), sugars (30-40%), proteins (5-6%), etc. The rhizomes of wheatgrass are used in nutrition. Soups, borscht, salads, side dishes for fatty meat, fish and vegetable dishes are prepared from fresh roots. Flour is ground from the dried rhizomes, porridges, kissels are boiled, it is added to wheat, rye flour and baked bread, cakes, pancakes, used to make beer. Coffee is made from roasted rhizomes. Wheatgrass flour. Peel the couch grass rhizomes, rinse thoroughly with cold water, air dry, in ovens, ovens until they break with a bang, then grind into flour. Use as an additive in grain flour for baking bakery products. Grain wheatgrass. Dig underground branching white rhizomes in early spring, rinse with cold water, air dry, grind to remove brown scales located in the nodes of rhizomes, grind into groats. Wheatgrass salad. Thoroughly rinse the couch grass rhizome with cold water, peel, boil in salted water until soft, drain the water. Grind the rhizomes with a knife or pass through a meat grinder, mix with leaves or sorrel puree, boiled beetroot puree, salt. Season with mayonnaise, or sour cream, or sunflower oil, sprinkle with dill, parsley and green onions. 200 g of wheatgrass rhizomes, 100 g of sorrel, 100 g of beets, 50 g of mayonnaise (or sour cream, or sunflower oil), 15 g of green onions, salt, dill and parsley. Wheatgrass salad with other plants. Boiled rhizomes of couch grass mixed with blanched leaves of nettle, dandelion, goutweed, plantain, salt, mix thoroughly. Season with mayonnaise, or sour cream, or tomato sauce, or vegetable oil. Sprinkle with dill, parsley and green onions. 210 g of couch grass rhizomes, 100 g of nettle, 50 g of dandelion, gout and plantain, 30 g of green onion, 15 g of mayonnaise (or sour cream, or tomato sauce, or sunflower oil), salt, dill and parsley. To prepare porridge, mix wheatgrass with other cereals (barley, buckwheat, oatmeal, millet, etc.) in a ratio of 100:1 or 2:1. Cook over low heat until done. Salt at the end of cooking. Fill with butter, melted butter, vegetable or milk. Barley porridge with wheatgrass. Sort pearl barley, rinse, pour cold water for 8-10 hours so that it swells. Then add wheatgrass, pour water and cook over low heat or a water bath until cooked, salt, keep in a warm place for 1-3 hours. Before serving, pour in hot milk or stir with butter. 50 g of pearl barley, 25 g of wheatgrass, 300 ml of water, 400 ml of milk or 25 g of butter, salt to taste. Millet porridge with wheatgrass. Sort millet groats, rinse, mix with wheatgrass groats, pour water or milk, salt, add sugar and cook over low heat until tender. Fill with butter or hot milk. 50 g of millet groats, 25-50 g of wheatgrass groats, 300 ml of water, 400 ml of milk or 25 g of butter, salt, sugar to taste. Wheatgrass casserole. Rinse wheatgrass roots thoroughly, boil in salted water, cut into pieces, pass through a meat grinder. Put the mass in a pan, pour the egg-milk mixture (you can add sausages) and bake in the oven. 150 g of wheatgrass roots, 1 egg, 50 ml of milk, 25 g of butter, salt to taste. Casserole made from wheatgrass flour. Fry the flour from the rhizomes of wheatgrass until golden brown, dilute with salted boiling water until a thick viscous porridge, season with finely chopped pieces of fresh lard, salt and bake on a baking sheet in the oven over medium heat. Before serving, sprinkle with grated cheese, grease with sour cream. Consume hot. 300 g wheatgrass flour, 100 g bacon, 80 g cheese, 25 g sour cream, salt to taste. Wheatgrass puree. Thoroughly rinse the couch grass rhizome with cold water, boil in salted water until softened, drain the water. Pass the rhizomes through a meat grinder, add browned onion, ground black pepper, salt. Fill with butter or sour cream. 250 g of wheatgrass rhizomes, 30 g of butter (or 25 g of sour cream), 50 g of onion, 2 g of ground black pepper, 15 g of vegetable oil, salt to taste. Wheatgrass cutlets. Rinse the wheatgrass roots with cold water, peel the skin, boil in salted water until softened, drain the water. Pass the roots through a meat grinder, add a raw egg, white bread soaked in milk or water, grated carrots on a fine grater, chopped onions, salt, ground black, pepper, mix thoroughly (you can add minced meat). Form cutlets or meatballs from the mass, bread in breadcrumbs and fry in oil or bake in the oven. Brush with sour cream before serving. 400 g of wheatgrass roots, 1 egg, 50 g of white bread, 50 ml of milk, 30 g of carrots, 50 g of onion, 25 g of breadcrumbs, 40 g of vegetable oil, 25 g of sour cream, pepper, salt to taste. Wheatgrass stuffing. Rinse the wheatgrass roots thoroughly with cold water, peel the skin, boil in salted water until softened, drain the water. Pass the roots through a meat grinder, add boiled rice, hard-boiled egg, browned onion, mix thoroughly. Use for fillings in pies, potato cutlets, cooking casseroles. 400 g of wheatgrass roots, 100 g of boiled rice, 50 g of onion, 1 egg, 15 g of vegetable oil, salt to taste. Wheat cakes. Pour crushed boiled wheatgrass roots with milk, add yeast diluted with milk, keep in a warm place for 4-6 hours. Then beat in the egg, mixed with milk, salt, knead the dough. Shape into cakes, place on a greased baking sheet and bake in the oven. Serve with butter, milk or sour cream. 400 g of wheatgrass roots, 20 g of yeast, 100 ml of milk, 1 egg, 15 g of butter, salt to taste. Boiled chopped wheatgrass roots are used as a side dish for fish, meat, cereals, vegetable dishes.
In folk medicine, wheatgrass rhizomes are used. They normalize metabolism, have an enveloping, softening, diuretic, diaphoretic expectorant, antiseptic, hemostatic effect. A decoction of wheatgrass roots. Boil 25 g of wheatgrass roots over low heat in 250 ml of water for 10 minutes, leave for 1 hour, strain. Drink 1 tablespoon 3 times a day before meals for urolithiasis and cholelithiasis, colds, rheumatism, gout, bronchitis, pneumonia, cystitis, nephritis, colitis, gastritis, exudative diathesis, furunculosis, rickets, diabetes mellitus, hypertension. Infusion of wheatgrass. Infuse 10 g of rhizomes in 400 ml of chilled boiled water for 12 hours, strain. Rhizomes again pour 200 ml of boiling water for 1 hour, strain. Infusion mix. Take 100 ml 2-4 times a day after meals for cholelithiasis, furunculosis, gout, rheumatism, colds, coughs. The course of treatment is 3-4 weeks. Use for baths, lotions, washings, compresses for eczema, diathesis, furunculosis, skin rashes. The rhizome of wheatgrass is included in diuretic, pectoral, sedative fees. Contraindications have not been established. Harvest the rhizome in autumn. Dig up with shovels or collect in the fields after harrowing. They are cleaned from the ground, washed with cold water, dried for 1-2 days in the wind, under a canopy, then dried in the attic, veranda, in a well-ventilated room. Dried rhizomes are thin, shiny, yellowish in color, sweetish in taste, odorless. Store in boxes, bags in a dry ventilated area. Shelf life - 3 years. Authors: Alekseychik N.I., Vasanko V.A.
Creeping couch grass, Elytrigia repens (L.) Newski. Description, habitats, nutritional value, culinary use
Creeping couch grass - a herbaceous plant from the cereal family 30-120 cm high with a long creeping rhizome, with an erect stem, with linear flat, rough leaves on top. Inflorescences in the form of a complex spikelet. Vicious field weed. Each plant produces up to 10 thousand seeds. It can reproduce by buds formed on the rhizome. The length of the rhizome is more than 1 m, but the plant has many of them, and thus the total length of all rhizomes of one plant reaches 15 m. The rhizome, cut with a shovel or plow, does not die, but gives a new plant. And the more you chop it, the better the wheatgrass will grow and multiply. Wheatgrass does not get sick and pests do not eat it. There are cases when farmers, having exhausted themselves and not having defeated the wheatgrass, left their plots and went to new lands. If wheatgrass does not occupy arable land, then it is used as a good fodder plant for making hay. Horses were fed with its roots so that they would have a smooth and shiny coat and be more hardy. A study of the chemical composition showed that wheatgrass roots contain up to 40% of the carbohydrate tricine, up to 11% of protein, a small amount of fat, mucus, organic acids, essential oil, vitamin C and carotene. Flour is obtained from dried and ground roots, beer is brewed, bakery products are baked, porridges and jelly are cooked. Soups, salads, side dishes for fish, vegetable and meat dishes are cooked from fresh roots. Roasted roots are used to make coffee. Wheatgrass as a food plant has more than once rescued people in the most difficult times - partisans and old hunters are well aware of this. The taste of wheatgrass roots is quite high, you do not need to get used to their taste. Wheatgrass root dishes seem familiar and delicious. As for the methods of preparing dishes from it, there is still work to be done. Author: Koshcheev A.K.
Wheatgrass. Legends, the birthplace of the plant, the history of distribution Once upon a time in Russian the word "pyryat" - "shove" was in use. From him came the name of the plant.
And what can it shove? He has no arms or legs. Wheatgrass "shoves" mighty rhizomes. They crowd the roots of cultivated plants, deprive them of land, moisture, food. No wonder the Russian peasants called the formidable weed creeping root and sucking grass, and botanists - the fire of the fields. He really, like a fire burns everything in the fields. If the couch grass is given free rein, it will survive both rye and wheat. Yes, there is bread! When planting forests in the steppe regions, wheatgrass crowds even young trees! Farmers have marveled at the wild power of the weed for centuries. The young agronomist, later Academician Nikolai Vasilyevich Tsitsin, also marveled at her. He wondered, marveled, and suddenly thought: “Is it possible to turn the power of the weed to the benefit of wheat? After all, although they are distant, they are still relatives.” Tsitsin's idea was so bold that many famous scientists of that time called it absurd. And the young agronomist set to work. Failure. Again failure. And again experiments ... Hopes were replaced by disturbing thoughts. But the spirit of the scientist was firm. He believed in his dream. And success finally came. Tsitsin created an amazing wheat-wheatgrass hybrid. From wheat, the new plant received a full-weight and tasty grain, and from wheatgrass - a high yield, a strong stem, resistance to weeds, diseases and harmful insects. From wheatgrass, the new plant inherited longevity. Such hybrids do not need to be sown every year. Sow a field once and harvest for several years in a row! Author: Osipov N.F.
Wheatgrass. Basic information about the plant, use in cooking
On the sides of dirt roads, on the right of way of railways, in forest protection belts and along beams, meadow places, pastures, continuous thickets of wheatgrass are formed. In agriculture, it is considered a malicious weed, the fight against which is very difficult and expensive. Couch grass litters gardens for crops, vegetable gardens and cultivated herbs. And he doesn’t care about anything - neither pests, nor diseases. The weed gives excellent and nutritious hay, if the green mass is mowed in a timely manner. At the same time, high-quality, albeit somewhat coarse, flour can be obtained from the rhizomes of wheatgrass. In terms of quality, it is not much inferior to wheat and is quite suitable for baking bread. Collect white branching rhizomes in early spring. They are washed, dried, then ground to get rid of the brownish scales in the knots. The rhizomes are chopped into small pieces, dried to brittleness and flour is prepared. In some areas wheatgrass flour is widely used for animal feed. Dry rhizomes contain 20% starch, 5-6% proteins, 30-40% sugars, triticin polysaccharide, mucus, saponins, vitamin C, carotene. Enveloping, diuretic, diaphoretic and expectorant medicines are prepared from the rhizomes. From the rhizomes of wheatgrass, dried and ground into flour, they make mash and drive special vodka, and also flavor beer. Vodka from wheatgrass rhizomes in the Caucasus is considered more delicious than fruit vodka, as it contains few fusel oils and does not cause a painful hangover. Author: Reva M.L.
Creeping couch grass, Elytrigia repens. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Creeping couch grass, Elytrigia repens. Tips for growing, harvesting and storing
Creeping couch grass, or strong couch grass, is a perennial plant that can reach a height of up to 1 meter. It is common in the northern hemisphere and is often found as a weed in gardens and fields. Tips for growing, harvesting and combating creeping wheatgrass: Cultivation:
Workpiece:
Storage:
Couch grass can be a problematic weed in the garden or field, so controlling its growth is important. Growing and harvesting couch grass can be beneficial for use as herbal medicines or for making tea. However, if the plant is used for food purposes, you must be sure of its safety and the absence of toxic substances.
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