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Sverbiga eastern. Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Basic scientific information, legends, myths, symbolism
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Eastern Sverbiga, Bunias orientalis. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Sisymbrium

Family: Cabbage (Brassicaceae)

Origin: Eastern Europe, Western Asia

Area: Europe, Asia, North Africa, implemented in North and South America, Australia and New Zealand

Chemical composition: Sverbiga orientalis contains glucosinolates, flavonoids, carotenoids, vitamin C.

Economic value: Sverbiga orientalis is used as a fodder and honey plant, as well as a source of dietary fiber. In folk medicine, it is used as a diuretic and anti-inflammatory agent.

Legends, myths, symbolism: Sverbiga eastern also has a rich symbolic history. In traditional Chinese medicine, it is considered one of the five flavors to include in your daily diet to maintain health. In addition, in Chinese culture, the oriental sverbiga symbolizes female beauty and youth, and it is often mentioned in poems and songs. In the Slavic culture, the eastern Sverbiga also has its own symbolic significance. Some believe that its fruits resemble human skin, and in Chinese medicine Sverbiga is used to improve the skin and protect it from aging. In addition, Sverbiga orientalis is considered an adaptogen that can help the body adapt to stress and improve overall health.

Eastern Sverbiga, Bunias orientalis. Description, illustrations of the plant

Eastern Sverbiga, Bunias orientalis. Description of the plant, area, cultivation, application

Grows in meadows, fallow fields, along roads, sometimes in crops.

Perennial herbaceous plant up to 100-150 cm high. Stem erect, branched in the upper part, covered with hairs and blackish warts.

Leaves on petioles reach a length of up to 30 cm.

Blooms in May - July. The flowers are bright yellow, fragrant, collected at the top of the stem in a multi-flowered paniculate inflorescence.

The fruits are two-seeded pods 3-5 mm long.

The plant contains protein substances, fats, vitamin C (up to 58 mg per 100 g of fresh herbs), phosphorus, potassium, iron, boron, manganese, copper, molybdenum, titanium, crude protein.

Good honey plant.

Sverbigu has been used in nutrition since ancient times. It improves the taste of foods, makes them more nutritious. Snacks, salads, vinaigrettes, seasonings for first and second courses, gravies are prepared from leaves and stems. Leaves and shoots are salted and pickled.

Sverbigi root powder. Rinse the sverbigi roots thoroughly with cold water, drain in a colander. When the water drains, pass the roots through a meat grinder, dry in the oven at a temperature of 40-50 ° C, then crush in a mortar or grind in a coffee grinder, sift. Store in a dry place. Use as a seasoning for meat, fish dishes (for 1 serving - 25 g of powder, pre-soaked for 2-3 hours).

Sverbigi leaf powder. Grind dried leaves of sverbigi, sift. Use for dressing the first and second courses (2 g per 1 serving).

Appetizer from Sverbiga roots. Rinse the Sverbigi roots thoroughly with cold water, pass through a meat grinder, add sugar, vinegar, salt, mix thoroughly. Keep in refrigerator for 3 days.

Use it with mayonnaise or sour cream as an appetizer or fill the first, second courses. 500 g of Sverbigi roots, 10 g of sugar, 5 g of salt, 50 g of vinegar, 50 g of sour cream (or mayonnaise).

Appetizer of sverbigi stalks. Stems sverbigi blanch for 2-3 minutes, salt, pour over with vegetable oil, sprinkle with dill, parsley and green onions. 200 g of sverbigi stalks, 25 g of vegetable oil, 15 g of green onion, salt, dill and parsley.

Sverbiga salad. Rinse young leaves and stems with cold water (peel the stems), chop, put on slices of boiled potatoes, salt, pour with vegetable oil, or mayonnaise, or sour cream. Sprinkle with dill and parsley. 150 g of sverbigi, 150 g of potatoes, 25 g of mayonnaise (or vegetable oil, or sour cream), salt, dill and parsley.

Sverbiga salad. Cut young leaves and stems, add chopped green onions, chopped hard-boiled egg, salt. Season with mayonnaise or sour cream, sprinkle with dill and parsley. 150 g of sverbigi, 25 g of green onion, 1 egg, 25 g of mayonnaise (or sour cream), salt, dill and parsley.

Sandwiches with sverbiga. Add butter to the appetizer from sverbigi roots, mix thoroughly. Spread the mass on slices of white bread. 100 g Sverbigi appetizers, 100 g butter.

Seasoning from Sverbigi roots. Rinse fresh Sverbigi roots well with cold water, pass through a meat grinder, add salt, sugar, vinegar, mix well. 500 g of Sverbigi roots, 20 g of table vinegar, salt, sugar to taste.

Seasoning from the leaves and stems of sverbigi. Rinse the leaves and stems of the sverbiga with cold water, drain in a colander. When the water drains, pass through a meat grinder, salt, add vinegar, allspice, mix. Store in a glass container in a cool place.

Use as a seasoning for the second meat, fish, vegetable dishes. 1 kg of sverbigi stems and leaves, 15 ml of table vinegar, salt, allspice to taste.

Sverbiga pasta. Rinse sverbigi leaves thoroughly with cold water, drain in a colander. When the water drains, pass through a meat grinder, pour in the bay leaf ground in a coffee grinder, salt, add allspice, mustard. Mix the mass thoroughly, heat to a temperature of 80 ° C, decompose into sterilized glass jars, cover with lids and pasteurize at a temperature of 80 ° C: half-liter jars - 20, liter - 25 minutes. Seal banks. Use for side dishes, dressings for first and second courses, sauces. 1 kg of sverbigi leaves, 50 g of salt, 10 g of bay leaf, 5 g of mustard powder, 5 g of allspice.

Soup with sverbiga. Boil potatoes, carrots, parsley root, onions in boiling broth or water, add chopped stalks and leaves of sverbiga, browned onions, salt and cook over low heat until tender. Before serving, put slices of hard-boiled eggs, sour cream, sprinkle with dill and parsley in plates. 500 ml of broth, 150 g of potatoes, 20 g of carrots, 15 g of parsley root, 80 g of sverbigi, 20 g of butter, 25 g of sour cream, 50 g of onion, 1 egg, salt, dill and parsley.

Soup with meatballs and sverbiga. Boil potatoes, carrots, onions, parsley root in water, put meatballs and sverbiga (leaves, or powder, or paste), salt and cook over low heat until tender. Sprinkle with dill and parsley. To prepare meatballs, salt the minced meat, add ground black pepper, chopped onion, and a raw egg. Form small meatballs from the mass. 500 ml of water, 70 g of potatoes, 20 g of carrots, 25 g of onions, 15 g of parsley root, 80 g of leaves, or 15 g of pasta, or 2,5 g of sverbiga powder, dill and parsley salt. For meatballs: 100 g minced meat, 30 g onion, 1 egg, salt, pepper to taste.

Borscht with sverbiga. Boil carrots, chopped beets, potatoes, onions, parsley root in meat broth or water, add sverbiga leaves, sorrel, season with browned onions, salt, bring to a boil. Before serving, put circles of hard-boiled eggs, sour cream, sprinkle with dill on the plates. 500 ml of broth, 30 g of potatoes, 70 g of beets, 50 g of carrots, 70 g of beets, 50 g of carrots, 50 g of onions, 80 g of sverbigi, 50 g of sorrel, 1 egg, 25 g of sour cream, 15 g of parsley root, salt, dill.

Sverbiga caviar. Rinse the leaves and stems of the sverbigi thoroughly in cold water, pass through a meat grinder together with the beets, salt and simmer over low heat in a sealed container for 20 minutes. Then add sorrel, season with browned onions, tomato sauce, vegetable oil, boil. At the end of cooking, add chopped garlic. Sprinkle with dill before serving. Use as an independent dish and as a seasoning for appetizers, first and second courses. 200 g of sverbigi, 20 g of sorrel, 20 g of onion, 50 g of beets, 20 g of tomato sauce, 20 g of vegetable oil, 3 cloves of garlic, salt, dill.

Potato cutlets with sverbiga. Add a raw egg, sautéed onion, sverbigi paste, pepper, salt to the mashed potatoes, mix thoroughly. Form cutlets from the mass, bread them in breadcrumbs or flour and fry in vegetable oil or fat until golden brown. Brush with sour cream or butter before serving. 500 g mashed potatoes, 25 g sverbiga paste, 70 g onion, 50 g breadcrumbs or flour, 1 egg, 75 g vegetable oil, 30 g butter, 25 g sour cream, salt, pepper to taste.

Cutlets with sverbiga. Add sverbigi powder, chopped onion, raw egg, ground black pepper, salt, and mix thoroughly into minced meat. Form cutlets from the mass, bread them in breadcrumbs or flour and fry in vegetable or ghee. 400 g minced meat, 5 g sverbigi powder, 50 g flour, 25 g onion, 50-75 g vegetable oil, salt, pepper to taste.

Pork stewed with sverbiga. Fry the pork pieces in fat until golden brown, put in a duck bowl, add chopped onions, carrots, sverbiga (greens, paste or powder), bay leaf, cumin, dill, garlic, salt and simmer over low heat until tender. Sprinkle with parsley and dill before serving. 400 g of pork, 50 g of onion, 50 g of carrots, 80 g of sverbigi greens (or 30 g of paste, or 10 g of powder), 3 bay leaves, 15 g of cumin and dill, salt, 3-5 cloves of garlic, dill and parsley.

In folk medicine, leaves, grass, roots of sverbigi are used. They have a tonic, vitamin, anti-inflammatory effect, improve appetite, digestion.

Sverbigi herb infusion. Infuse 20 g of herbs in 250 ml of boiling water for 2 hours, strain. Take 1 tablespoon 3-4 times a day for hypovitaminosis, gastritis with low acidity of gastric juice, general weakness.

Peeled stems are eaten raw, 25-50 g 3 times a day for hypovitaminosis, general weakness, poor appetite.

Contraindications have not been established.

Leaves, stems, seeds, roots are harvested. In the first year, dark green bushes of shoots appear, a rosette of numerous large leaves is formed. Leaves should be collected in spring, seeds when ripe, grass during flowering, roots in autumn. Dry in the shade, in a well-ventilated area.

Shelf life of leaves, herbs - 1 year, seeds, roots - up to 3 years.

Authors: Alekseychik N.I., Vasanko V.A.

Eastern Sverbiga, Bunias orientalis L. Description, habitats, nutritional value, use in cooking

Sverbiga is a plant from the cruciferous family.

Sverbigu orientalis during flowering and fruiting is distinguished by a highly branched rough stem up to 100 cm high.

In early spring, young shoots of Sverbiga rise in dense bushes of dark greenery. At this time, the stem is not very branched, tender, covered with short soft hairs. Then the stem coarsens, longitudinal strands, ribs and small nodules in the form of warts appear on it.

Basal leaves on long petioles, strugoid-pinnately divided, stem - lanceolate, notched-toothed.

The flowers are yellow, inflorescence in the form of a brush. The calyx consists of 4 free sepals. Corolla separate-petal of 4 petals.

Stamens 6, 2 shorter than others. Fruits in the form of elongated nuts, pear-shaped, unequal-sided, non-opening, pointed at the top in the form of a blunt, slightly bent beak. The color of the fruit is greenish-gray, length 3-5 mm, width 2-3 mm.

The plant is rich in trace elements. 100 g of dry product contains 21,4 mg of iron, 0,84 mg of copper, 2,73 mg of manganese, 5 mg of titanium, 0,56 mg of molybdenum, 2 mg of boron. Sverbiga is a good supplier of vitamin C; 100 g of fresh herbs contain 58 mg of ascorbic acid.

Sverbiga is mainly eaten fresh. From it you can cook salads, vinaigrettes, soups, seasonings for meat and fish dishes.

Sverbiga is prepared for the future - dried, pickled, salted. This applies mainly to leaves, shoots and young stems. You can marinate grated sverbigi roots, use them as seasonings, like horseradish.

Powdered dried roots lose their bitterness and can be used to make sauces and condiments.

Author: Koshcheev A.K.

Sverbiga, Bunias Erucago L. Classification, synonyms, botanical description, nutritional value, cultivation

In Italy, sverbigi leaves are used as spinach or salad.

Author: Ipatiev A.N.

Eastern Sverbiga, Bunias orientalis. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• Treatment of diseases of the gastrointestinal tract: to prepare an infusion from eastern sverbiga, you need to take 2 tablespoons of the dry roots of the plant, pour 500 ml of boiling water and insist for 2-3 hours. Drink 100 ml of infusion 3 times a day before meals.
• Treatment of colds: to prepare an infusion from eastern swerbiga, you need to take 2 tablespoons of the dry herb of the plant, pour 500 ml of boiling water and insist for 30 minutes. Drink 100 ml of infusion 3 times a day.
• Treatment of diseases of the urinary system: to prepare a decoction of eastern Sverbiga, you need to take 2 tablespoons of the dry roots of the plant, pour 500 ml of water and boil over low heat for 20 minutes. Drink 100 ml of decoction 3 times a day.
• Treatment of neuralgia: to prepare an ointment from sverbiga orientalis, you need to mix 1 tablespoon of the dry herb of the plant with 2 tablespoons of pork fat. Apply ointment to sore spots 2 times a day.

Cosmetology:

• Mask for the face: to prepare the mask, you need to take 2 tablespoons of fresh sverbiga oriental, chop and mix with 1 tablespoon of kefir. Apply to face and leave for 15-20 minutes, then rinse with warm water.
• Skin lotion: to prepare the lotion, you need to take 2 tablespoons of fresh sverbiga orientalis, pour 500 ml of boiling water and insist for 30 minutes. Then strain the infusion and use as a face or body lotion.
• Acne Treatment: to prepare the remedy, you need to take 2 tablespoons of fresh sverbiga oriental and 1 tablespoon of honey. Mix and apply on pimples for 10-15 minutes, then rinse with warm water.
• Hair strengthener: to prepare the product, you need to take 2 tablespoons of fresh sverbiga oriental, pour 500 ml of boiling water and insist for 1 hour. Then strain the infusion and use as a hair rinse after washing.

Attention! Before use, consult with a specialist!

Eastern Sverbiga, Bunias orientalis. Tips for growing, harvesting and storing

Sverbiga orientalis (Bunias orientalis) is a fast growing perennial plant with yellow flowers that can be used as a decorative element in the garden or on the lawn.

Tips for growing, harvesting and storing Eastern Sverbiga:

Cultivation:

• Sverbiga orientalis prefers sunny places and fertile, well-drained soils.
• Plants can tolerate light shade, but flower yields may be lower.
• It is recommended to plant Sverbigu in spring or autumn.
• The distance between plants should be approximately 30-60 cm.
• Plants do not require special care, but regular watering and weeding should be ensured to avoid competition for nutrients.

Workpiece:

• Sverbiga orientalis flowers can be used as a decorative element in vases or to create bouquets.
• A pruner or knife can be used carefully to pick the flowers.
• Choose flowers that have just begun to open and are in the best condition.

Storage:

• Sverbiga orientalis flowers should be used fresh, so storage is not required.
• If you want to keep Sverbiga orientalis flowers as a dry decorative element, then they can be dried in the air or in the sun.
• Flowers can be stored in airtight containers in a cool, dry place for up to several months.

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