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CULTURAL AND WILD PLANTS
Sowing rye. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Sowing rye, Secale cereale. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Secale Family: Cereals (Poaceae) Origin: Southwest Asia Area: Rye is widely distributed in temperate and cold regions of the world, especially in Europe, North America and Siberia. Chemical composition: Rye contains proteins, carbohydrates, fiber, B vitamins, vitamin E, macro- and microelements. Economic value: Rye is used for the production of bread, porridge, confectionery, as well as in the feed industry for the production of animal feed. Rye is also used to produce alcohol, biofuels, paper and textiles. Legends, myths, symbolism: One of the most famous rye myths is that of Demeter and her daughter Kore (Persephone). This myth tells how Persephone was kidnapped by the god Hades and taken to the underworld. Demeter, the goddess of agriculture and the harvest, was so upset by the loss of her daughter that she stopped giving people the harvest. The land turned into a desert, and people began to die of hunger. As a result, the gods decided to return Persephone to Demeter, but she agreed that Persephone should spend part of the year on earth with her to give people a harvest, and part of the time in the underworld with her husband Hades. Symbolically, rye is associated with the goddess Demeter, who was the patroness of agriculture and harvest. Rye was one of the most important food sources in ancient Greece and Rome, and its image was often found on coins and sculptures. In medieval Europe, rye became a symbol of well-being and prosperity, and its image can be found on many coats of arms and heraldic signs. The symbolic meaning of rye is also associated with the Christian religion. In the Christian tradition, rye is associated with the body of Christ and is used in church ceremonies. For example, rye flour bread is used for confession and communion. Rye is also associated with folk rituals and traditions. In many cultures, rye is considered a symbol of life and fertility, and was also used in various rituals and rituals.
Sowing rye, Secale cereale. Description, illustrations of the plant Sowing rye, Secale cereale L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Annual herbaceous plant over 1 m high. Stem erect, glabrous. The leaves are broadly linear, bluish-green. The flowers are collected in a complex spike-inflorescence, dense, drooping. The fruit is a bare elongated grain. The whole plant is covered with a wax coating, therefore it has a bluish tint. Blooms in June - July. The birthplace of rye is considered Transcaucasia. It was discovered by archaeologists in the piled buildings of the most ancient settlements of the 1-2 millennium BC. Unlike barley and wheat, rye entered the culture later. Its ancestors were weeds on crops of barley and wheat, which died under adverse conditions. Resistant rye survived, and its grain was used to replace dead plants. Due to its hardiness, cultivated rye has spread far to the north. Rye was known to the Slavic peoples as early as the XNUMXth-XNUMXth centuries. In the XNUMXth century, the plant was also brought to Siberia. Currently, it is cultivated in the forest and forest-steppe zones, in the Volga region, Siberia and the high mountain regions of the Caucasus. Numerous varieties are zoned, but mostly winter ones. Rye is cultivated as a bread, technical and fodder plant. Rye grain contains a large amount of carbohydrates, proteins, fats; there are minerals, various enzymes. For baking bread, the grain is completely ground into flour, so that the bran also gets into the bread. Only peeled (peeled) bread is baked without bran. Meanwhile, substances such as vitamins B1, B2, C, E, D, PP, carotene, calcium, magnesium, phosphorus and iron are found in wholemeal flour. In folk medicine, flowers and ears of rye are used to prepare infusions and decoctions used for respiratory diseases. Another folk remedy is also known: rye bread, soaked in hot milk, applied to abscesses, accelerates their maturation. In obstetric and gynecological practice, preparations from ergot (a poisonous fungus that settles on a spikelet of rye in the form of a black horn) are used as stimulants for the muscles of the uterus and painkillers. And more should be said about the negative effect of rye. During its flowering, a mass of poisonous pollen is formed, which causes allergies in some people (the so-called hay fever), which is expressed in general malaise, high fever, shortness of breath, swelling of the eyes. Often, doctors recommend eating not wheat bread, but rye bread. Due to its mild laxative effect, it is useful for people suffering from prolonged constipation. Some scientists believe that the use of rye bread is of some importance for the prevention of heart disease. This is explained by the fact that rye flour contains linoleic and other fatty acids necessary for the activity of the heart muscle. Meanwhile, rye bread is not good for everyone. The composition of carbohydrates, along with easily digestible starch, includes raffinose trisaccharide and stachyose tetrasaccharide. Many people (it is reported that one in ten) in the gastrointestinal tract do not have enzymes that can break down these sugars. Therefore, after eating black bread, they suffer from increased gas formation. In terms of nutritional value, rye bread is inferior to wheat bread, but it has a pleasant taste and unique aroma. He does not stale for a long time. In culinary production, rye flour is widely used as an additive in the manufacture of various products: crispbread, dry rye cakes, scrambled eggs, pancakes, etc. Green mass of rye is an early high-quality feed for livestock. In addition, flour, bran and grain waste are used as feed additives. A small part of the grain of rye is used to distill alcohol, to obtain chemically pure starch, malt in brewing. Rye straw in its strength and elasticity surpasses the straw of other cereals. Mats, baskets, hats are made from it; it goes into the production of paper and cardboard. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Rye. The history of growing a plant, economic importance, cultivation, use in cooking
Why is rye better than wheat? Sowing rye was introduced into the culture relatively recently. Experts believe that it was once a weed in wheat and barley fields. But in severe years, wheat and barley perished, and weedy rye grew as if nothing had happened. The farmers were forced to be content with what had grown, and it turned out that rye was not only quite edible, but even tasty, and also unpretentious. It grows on less fertile soils than wheat and tolerates cold and drought better. So rye began to be sown on purpose. (This happened even before the beginning of the new era.) However, in the second half of the XNUMXth century, wheat varieties appeared that ripened in the harsh conditions of the Non-Black Earth Region and occupied areas that were previously sown with rye: wheat is still a more valuable food crop. But sometimes rye, as of old, clogs wheat crops and produces excellent ripe grains. When threshing a crop from such fields, a grain mixture of wheat and rye is obtained - surzhik. There is an industrial hybrid of wheat and rye, triticale, fruitful and rich in protein, but bread from its flour is still of poor quality. So triticale grain is used mainly as a feed grain. Why is rye called "high"? Rye is a very tall cereal, its stem reaches 2,5 meters. It is not surprising that the rye field has long been a place of rendezvous. Rye straw can be used to make paper and pulp, building boards, mats and mats, earlier in the villages roofs were covered with rye straw. However, the height of the stem is a significant drawback of this culture. Under the weight of a heavy ear, a long straw breaks easily, and the rye falls, so breeders who want to get a more productive variety have to work on reducing the height of the cereal at the same time. Why is rye useful? Rye grain contains more than 60% starch, up to 17% protein and about 1,5% fat. In addition, rye is exceptionally rich in vitamins B1, B2, PP and E. Rye flour has 30% more iron than wheat flour, and 1,5-2 times more magnesium and potassium; there is also phosphorus, manganese, calcium, copper, zinc and selenium. The harmonious balance of chromium, vitamin E and selenium, a powerful antioxidant necessary for the absorption of vitamin E, protects a person from cancer and premature aging. Rye proteins are rich in the essential amino acid lysine. This amino acid has an antiviral effect, especially against herpes viruses and pathogens of acute respiratory diseases; participates in the formation of collagen and the restoration of damaged tissues; lowers the level of triglycerides in the blood serum; promotes the absorption of calcium and its transport to bone tissue; serves as a precursor to carnitine, which transports fatty acids needed for energy production to the muscles. Lysine-rich foods are recommended for those who do not eat enough protein foods. Another characteristic feature of rye products is their high fiber content, including hemicellulose. Fiber accelerates the movement of food through the intestines, normalizes its work and helps to cleanse the body. (And hemicellulose absorbs water, making it easier for the colon to function.) A person who consumes a lot of fiber does not suffer from constipation and dysbiosis and is protected from more serious diseases, such as hemorrhoids, varicose veins, and colon cancer. What is rye flour? In what form can we consume this utility? First of all, in the form of products made from rye flour. Flour, depending on the type of grinding, is divided into seeded, peeled and wholemeal. Wallpaper flour - large, coarse, gray or brownish in color. It is obtained from whole, unrefined grains, so it is the most useful. Peeled flour is also coarse, but from refined grains. However, grain shells still get into it. To completely get rid of them, the flour is sifted, and it turns out thin, clean and white. From flour, including rye, porridge has long been cooked. One of them is straw, a liquid porridge made from fried flour, brewed with boiling water and steamed in an oven, sometimes with the addition of fat. There was also kulaga - a sweet dish made from rye malt steamed in the oven and rye flour. If you pour flour into boiling water and stir continuously at the same time, you get a brew. Thicker porridge, and only from rye, and not from any other flour, was called gustikha. Why is rye bread black? Rye bread is usually baked from peeled flour. It takes longer to bake than wheat. With prolonged baking, dark-colored substances melanoidins are formed - reaction products between amino acids and sugars. Rye flour is denser than wheat flour, and it contains less gluten, so the dough from it rises poorly, and the bread turns out to be "heavy". It is also sour, because real black bread is made on sourdough - the remnants of the old dough. This starter consisted of lactic acid bacteria and yeast cells. Due to the high acidity of black bread, it does not mold for a long time. Bread made from pure rye flour almost completely satisfies the body's needs for vitamins Br B2, PP, phosphorus and iron. It is less caloric than wheat and contains a lot of dietary fiber, so you don’t have to worry about the figure. However, it is not recommended for people with high acidity and peptic ulcer.
Modern black bread is baked on dough, and 15-25% wheat flour is added to rye flour. The product turns out to be more magnificent and not as sour as pure rye bread, alas, not as healthy, but more suitable for daily use. From rye flour, you can bake not only simple bread, but also sweet cookies, donuts and gingerbread. For gingerbread, for example, nuts, sugar or honey, lemon juice and mint are added to the dough. What is black and green porridge? Rye groats, light beige or brownish in color, were obtained from peeled and polished grains, and black porridge was cooked from it. There was also green rye porridge - it was prepared from grains in the stage of wax ripeness. Moreover, by the beginning of the XNUMXth century, green porridge was available only to wealthy people. For some reason, it was not supposed to cut off ears of corn for her in the field, for this purpose a special plot was set aside near the house, and the poor peasants could not afford it. What drinks are made from rye? The most famous drink is rye kvass, made from bread or malt. This is the most useful drink, the best remedy for beriberi. Less well known is rye beer, more commonly brewed in the US. This beer has a rather intense bready taste and slight sourness. Whiskey is a drink that can hardly be called healthy, but there are also rye varieties. In their production, 51% of rye is taken, the rest of the raw materials are cereals of other types. How to be treated with rye? Sprouted rye grains contain 2-4 times more nutrients than seeds. Rye malt (sprouted and dried grains) ensures the normal functioning of the heart and brain, relieves the effects of stress, significantly improves the condition of hair and skin. Rye malt is useful for children and the elderly, pregnant women and nursing mothers, those who are engaged in intense mental and physical labor. Among traditional medicine, a decoction of rye bran is very popular. It is drunk for indigestion. (Rye bread, on the other hand, is a mild laxative.) It is a good expectorant and emollient and helps to cope with prolonged coughs and bronchitis. In inflammatory diseases of the respiratory organs, an infusion of rye flowers and ears is also used. In addition, a decoction of bran helps with pulmonary tuberculosis, atherosclerosis, hypertension, anemia, and also improves cardiac activity. Rye bran and green mass of plants are useful for diabetes and thyroid dysfunction. Warm rye dough compresses and poultices relieve pain in chronic sciatica and help with solid painful tumors, and boils, trophic ulcers and long-term non-healing wounds are treated with rye bread soaked in milk. An infusion of rye breadcrumbs or rye bread is used to wash your hair for dandruff and hair loss, but you need to do this for a long time and hard. Author: Ruchkina N.
Long straw of rye. Featured article
Rye has always enjoyed special attention among the poets of Europe. When they had to hide lovers from prying eyes, they sent them to a rye field. Let's listen to the classic of English poetry by Robert Burns: "If someone called someone through thick rye // And someone hugged someone, what can you take from him? // And what do we care if at the boundary // Kissed someone someone in the evening in the rye!" Doesn't it seem strange to you that they kissed in rye, and not in other crops - not in wheat and not in oats? This is not a coincidence. Berne is a subtle observer. He knew well that rye reliably protects from the eyes of others, because it is high! This is confirmed by N. Nekrasov: "Straighten up you, tall rye, keep the secret holy!" It's also about lovers. And again it is emphasized: "high rye". And here the question arises: why did the peasant in Russia and the British Isles need to grow high rye? After all, a tall plant lodges more easily, which, from the point of view of a farmer, is an undesirable sign. And if the peasants, a practical people, kept the long-stemmed rye and did not try to select short-stemmed varieties, then they had good reasons for this. These grounds are weed control. The peasants knew well that in the thick and tall rye it was dark, like in a forest thicket, and weeds could not take root there. Rye was even specially sown where it was necessary to crush the weeds. There were no herbicides then, and they got out of the situation by simpler and safer means. Growing rye, however, is only half the battle. Skillfully using it is also not an easy task. Even baking rye bread is a whole science. Another hostess will start a yeast dough and nothing will come of it. There is little gluten in rye flour, and the dough will not rise. He doesn't need yeast, he needs sourdough. But, even having a starter, you still need to know a lot of all sorts of subtleties, to have experience and intuition. Previously, they did not know how to bake good rye bread in St. Petersburg. Therefore, he was taken to the royal court from Moscow. There was a famous baker A. Filippov. He knew many bread secrets. And he said jokingly that rye bread is not obtained in St. Petersburg because the Neva water is not suitable for it! This product is also difficult for the British. And that's why it's so expensive there. Here is what our biochemist Academician A. Oparin said about this. He came to the congress in London. The assembled scientists were promised to be treated with "bread for the rich." They turned out to be ordinary rye.
True, people's tastes differ. The Roman classic Pliny the Elder spoke disapprovingly of black bread: "This is a real grief for the stomach!" I don't know why he said that. Maybe in those ancient times, at the beginning of our era, they ate too much black bread in Rome? Or maybe there was a bad starter or it was not there at all? However, even today, rye does not benefit all living beings. Poultry farmers, for example, treat such grain very carefully. Rye starch swells greatly in the stomach. If you give it to chickens in plenty, troubles cannot be avoided. They tell such a case. One farmer's chickens were constantly sick and dying. A year has come when rye has failed. Enough only for themselves, and the chickens did not get a single grain. The poor fellow went to a neighboring monastery and begged for a bag of rye on loan. He distributed the grain so that every day he gave his charges only a few handfuls. To his surprise, the peasant saw that on a half-starved ration, the hens felt better and not one of them died. The next year was also unsuccessful, and he again went to the monastery. The monks this time also loaned him products. And again, the chickens were healthy. Then came a year with a plentiful harvest, but this time the peasant borrowed the traditional bag. Out of curiosity. When he came to return the debt, he asked the monks what kind of grain they gave him; - The same one that you returned to us, - they answered. The answer to this story is simple. Chickens get sick if they are fed fresh, freshly harvested rye grain. Or they give too much. Livestock specialists are now well aware that grain can be used in feed only three months after harvesting. It's even better if it lasts longer. But even an old, aged one should not be given more than one-twentieth of the whole meal. All these wisdoms Pliny the Elder, probably, were not known. We know them, and when we eat rye bread, we observe the measure. And we don't feel bad. On the contrary, the fragrant black slice is very useful. The London Medical News recently reported that coronary heart disease is much less common in people who eat brown bread. And this is explained by the fact that it contains twice as much potassium as white, three times more magnesium and 30 percent more iron. Author: Smirnov A.
Rye. Legends, the birthplace of the plant, the history of distribution
Of all cereal plants, rye is the most frost-resistant, the most undemanding to the soil. Its roots have such an amazing ability to assimilate nutrients that it gives good yields even on the poorest lands. Rye ripens early. And in Russia the winter is severe, the summer is short, the soil is poor. So the Russian peasants fell in love with this unpretentious plant. In addition, rye has many other advantages. Its ear and leaves are almost not affected by harmful fungi. It is not demanding on tillage. Wheat and other grains are severely damaged by weeds. And rye grows rapidly and by itself, without human help, copes with many weeds. Even the malicious robber sow thistle is suppressed by rye and in its crops almost does not bloom and does not produce seeds. Therefore, rye can be called the orderly of our fields. All these qualities and, most importantly, the good taste and nutritional value of rye bread made the plant indispensable where more capricious wheat cannot grow. Yes, a very useful plant is rye. And suddenly it turns out that in ancient times it was considered an annoying weed in wheat crops! The ancient Persians even called rye the word "choudar", which means "a plant that torments wheat." Rye was appreciated only when wheat began to be sown in colder regions. It was then that they noticed: the further north, the worse the wheat grows, but the rye becomes more tall and productive. The peasants suffered for a long time with this weed, until someone tried rye grains and tried to bake bread from them. Surprisingly, it turned out to be delicious. Since then, they began to sow rye in our northern places. Over time, the Russian peasants became so accustomed to black bread that they could no longer do without it. And more and more often the word "rye" was associated with the concept of "zhito" (bread), from which the word "granary" comes from, which means "bread land". Author: Osipov N.F.
Rye. Basic information about the plant, use in cooking
Sown farther north, wheat was replaced by rye at low temperatures and under poor growing conditions. In the early years, a few rye plants appeared on the field, then more rye, and finally, instead of wheat, rye grew. Rye was considered a weed of wheat, which froze in the north, while rye remained. The Persians called it "choudar", that is, "a plant that torments wheat." Man did not select grains of rye for sowing: rye itself appeared in the fields instead of wheat. Rye is a relatively young cultivated plant. Its grains are not found either in ancient tombs or in the caves of the dwellings of people of the Stone Age. There are no ancient legends about rye, no rituals are associated with it. Only the Roman scientist of the XNUMXst century, Pliny, wrote that rye is cultivated in the north, "but rye bread is of poor quality and can only serve to satisfy hunger. Rye flour is dark, heavy ... extremely disgusting for the stomach." However, rye bread is very nutritious. Nowadays, many people prefer to dine with rye rather than wheat bread. Author: Verzilin N.
Rye wild. Interesting plant facts
Wild rye is an annual herbaceous plant. At the top of the stem there is a dense two-row spike, which, after ripening, easily breaks up into separate spikelets. It grows on loose sandy and sandy loamy places, distributed from the Hungarian Plain in the west to Central Asia in the east. It occurs in separate massifs in the steppe and forest-steppe zones of Ukraine. In the foothills of Central Asia, the local population has long been collecting ears of wild rye, the grains of which contain about 11% protein and 60% starch. Free the grain from the chaff in wooden mortars. Bread is baked from wild rye flour, added to wheat flour. Bread has high nutritional value, taste, as it contains a lot of B and E vitamins, protein and gluten. A long time ago, not only bread was baked from wild rye in the Dnieper region, but wine was expelled, starch and coarse cereals were obtained. In Egypt, the fertility of the earth was embodied in the image of the goddess Isis, whose obligatory symbol was a bunch or a wreath of ears of rye. In ancient times, the liberators of the besieged cities were put on their heads with an honorary crown made of ears of rye. Many fairy tales and legends, legends and songs are composed by different peoples about rye and wheat. Author: Reva M.L.
Sowing rye, Secale cereale. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Sowing rye, Secale cereale. Tips for growing, harvesting and storing
Common rye is an annual cereal plant that is widely used for the production of bread, livestock feed and other products. Tips for growing, harvesting and storing erysipelas: Cultivation:
Workpiece:
Storage:
Common rye is an important cereal plant that is widely used in agriculture. Growing rye requires little care, and the grain can be used to produce bread, fodder, and other products. Harvested grain must be properly handled and stored so that it does not spoil.
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