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CULTURAL AND WILD PLANTS
Sleeping ordinary. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Common gout, Aegopodium podagraria. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Aegopodium Family: Apiaceae (Umbelliferae) Origin: Europe and Asia Area: Common gout is widespread in the temperate zones of Europe and Asia, as well as in some regions of North America. Chemical composition: The roots and leaves of the plant contain essential oil, coumarins, flavonoids, alkaloids, vitamin C. Economic value: Common goatweed as a medicinal plant is used as a diuretic and choleretic agent. Goutweed is also used in cooking as a spice, and the leaves can be added to salads. The plant can be an aggressive garden weed. Legends, myths, symbolism: In symbolism, the common gout is associated with protection and holy patronage. In ancient cultures, the plant was considered sacred, and its leaves were used in rites of protection from evil spirits. In medieval Europe, common gout was used as an amulet to protect against illness and misfortune. Snyt ordinary also symbolizes peace and harmony. In some cultures, her images are used in art as a symbol of peace and balance. The plant is also associated with the earth and nature, and images of it may be used in rituals related to farming and agriculture. In addition, common gout can symbolize modesty and simplicity. In general, the common dream symbolizes protection and holy patronage, peace and harmony, modesty and simplicity.
Common gout, Aegopodium podagraria. Description, illustrations of the plant Common gout, Aegopodium podagraria. Description of the plant, area, cultivation, application
It grows in open places and in the shade, in forests, in clearings, in gardens, orchards. Perennial herb up to 100 cm high. Stem erect, thick, hollow, smooth, branched above. The rhizome is branched, deeply penetrating into the ground. It is difficult to destroy it, it is a malicious weed in gardens and parks. The leaves are compound, the lower ones are twice trifoliate, consist of 9 lobules, with a hole at the top. Upper trifoliate with ovate dusty leaves on short petioles. Blooms in May - June. The flowers are white, small, collected in multi-beam umbrella inflorescences, pleasant smell. The fruits are oblong, small two-seedlings up to 3 mm in length. On one plant there are up to 500-800 seeds. The plant contains a lot of vitamin C, trace elements. The fruits contain nitrogen-free extractives, fats, proteins, protein, fiber, essential oil. In nutrition, young shoots, leaves, leaf petioles are used. Salads are prepared from them, cabbage soup, borscht, soups are cooked, side dishes, sauces, seasonings for meat, fatty, fish dishes are prepared. The leaves are fermented for the winter, like cabbage, the petioles are pickled. Leaves are laid over vegetables to give a peculiar smell. Snyt put in any snacks, first and second courses. It enriches products with vitamins, microelements and other biologically active useful substances, improves taste. Sleepweed salad. Blanch young leaves of goutweed for 5 minutes, chop, add grated horseradish, chopped green onions, salt. Season with mayonnaise or sour cream, sprinkle with dill and parsley. 150 g of goutweed, 25 g of horseradish, 25 g of mayonnaise (or sour cream), 20 g of green onion, salt, dill and parsley. Combined salad with sleepweed. Leaves of goutweed, hogweed, borage, sorrel blanch for 2-3 minutes, chop, add a hard-boiled egg, grated cheese, sausage, green onions, salt. Season with mayonnaise, sprinkle with dill and parsley. 100 g of goutweed, 50 g of borage, hogweed and sorrel, 1 egg, 40 g of cheese, 50 g of mayonnaise, salt, dill and parsley. Vinaigrette with sleepiness. Cut boiled beets, carrots, potatoes into cubes, add chopped fresh cucumbers, green onions, gout, salt. Season with vegetable oil or tomato sauce. Sprinkle with dill and parsley. 70 g carrots, 50 g beets, 70 g potatoes, 100 g goutweed, 80 g cucumbers, 50 g green onions, 30 g vegetable oil (or tomato sauce), salt, dill and parsley. Sandwich mass with sleepiness. Blanched petioles and goutweed leaves through a meat grinder, add grated horseradish, mustard, ground dill seeds, cumin, salt. Top with spicy tomato sauce. 150 g of goutweed, 25 g of horseradish, 20 g of mustard, 1-2 g of dill and caraway seed powder, 15 g of tomato sauce, salt to taste. Caviar with dreaminess. Pour dried herb goutweed, plantain, borage with hot water for 1 hour. Then add the chopped parsnip rhizome, garlic, browned onion, pepper, salt, mix thoroughly and boil over low heat for 5 minutes. Use for sandwiches, garnish. 100 g of a mixture of herbs, 100 g of parsnip root, 2 cloves of garlic, 50 g of onion, salt, pepper to taste. Dream powder. Dried leaves and young stems of goutweed are crushed into powder (can be mixed with plantain powder -1: 1 or red pepper - 2: 1). Use for dressing the first, second courses, sauces, gravy. Pasta from goutweed and sverbiga. Blanch goutweed and sverbigi leaves, chop in a meat grinder, keep at room temperature for 1 hour. Then add grated horseradish, cheese, salt and mix. Use for sandwiches, seasonings in the first, second courses, sauces. 100 g of goutweed and sverbiga leaves, 25 g of horseradish, 50 g of cheese, salt to taste. Seasoning with sleep. Leaves goutweed, dandelion, parsley, celery blanch for 3 minutes, put in a colander. When the water drains, chop, add chopped carrots with onions. Pour the mass into glass jars, pour 10% chilled salt brine, cover with lids and pasteurize: half-liter jars -20, liter - 30 minutes. Seal banks. 1 kg of goutweed, 300 g of carrots, 100 g of onion, 500 g of dandelion leaves, 100 g of celery and parsley. For brine: 1 liter of water, 100 g of salt, a few peppercorns, bay leaf. Sleepy soup. Boil potatoes, carrots, parsley roots in salted meat broth or water, add blanched, chopped goutweed and nettle leaves, browned burdock roots, Ivan tea, onions and cook over low heat until tender. Before serving, season with sour cream, sprinkle with dill and parsley. 500 ml of broth, 100 g of goutweed, 20 g of burdock roots and Ivan-tea, 50 g of nettle, 50 g of carrots, 80 g of potatoes, 25 g of onions, 15 g of parsley root, 25 g of sour cream, salt, dill and parsley . Refrigerator with sleepiness. Boil sorrel with goutweed in salted water, cool. Then add chopped fresh cucumbers, hard-boiled egg, green onions, sausage pieces. Season with sour cream, sprinkle with dill and parsley. 500 ml of water, 200 g of sorrel, 100 g of goutweed, 100 g of cucumbers, 25 g of green onions, 1 egg, 100 g of sausage, 25 g of sour cream, salt, dill and parsley. Shchi from sauerkraut with goutweed. Stew sauerkraut in a small amount of water, add tomato sauce, fat, pour broth, season with sautéed onions, flour, carrots, parsley, goutweed, 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, 300 g of cabbage, 25 g of carrots, 20 g of parsley root, 25 g of onion, 100 g of goutweed, 20 g of flour, 25 g of fat, 1 egg, 25 g of sour cream, dill and parsley. Caviar with dreaminess. Mix young leaves of goutweed with chopped carrots, cook for 30 minutes, then add pieces of peeled zucchini and continue to cook over low heat until tender. Pass the mass through a meat grinder, season with browned onions, salt and simmer until the desired consistency. Cool the caviar, add chopped and pre-boiled sweet pepper, 5% vinegar, mix thoroughly. Sprinkle with dill and parsley. 100 g of goutweed, 100 g of zucchini, 50 g of sweet pepper, 25 g of carrots, 50 g of onion, 15 g of vegetable oil, 20 ml of vinegar, salt, dill and parsley. Meat stewed with gout. Fry the pieces of beef meat until golden brown, put chopped carrots, onions, pour a small amount of broth and simmer over low heat until tender. At the end of cooking, add goutweed, bay leaf, sorrel, pepper, dill seeds, cumin, salt, season with tomato sauce. Sprinkle with dill and parsley before serving. 400 g of meat, 100 g of goutweed, 50 g of sorrel, 50 g of onion, 20 g of vegetable oil, 80 g of carrots, 25 g of tomato sauce, 2-3 bay leaves, salt, spices to taste, dill and parsley. Snyt boiled. Rinse the gout greens well with cold water, boil for 10 minutes, drain in a colander. When the water drains, season with salt, grease with butter, put on a preheated, oiled pan, sprinkle with breadcrumbs and bake in the oven. Before serving, grease with sour cream, sprinkle with dill and parsley. 500 g of goutweed, 20 g of crackers, 50 g of butter, 50 g of sour cream, salt, dill and parsley. Snyt stewed with vegetables. Rinse the gout greens with cold water, blanch for 3 minutes, drain the water, add chopped carrots, cabbage, onions, parsley root, salt and simmer in milk or sour cream. Season with dill and parsley. Use as an independent dish or as a side dish for meat and fish dishes. 500 g of goutweed, 200 g of cabbage, 100 g of carrots, 50 g of onion, 20 g of parsley root, 100 ml of milk (or sour cream), salt, parsley and dill. Sleep is salty. Rinse the goutweed greens (possible with cow parsnip, dandelion leaves), pour water for 20 minutes, then put in a colander, salt, and stand at room temperature for 2 days. Spread out in jars, cover with lids. Store in a cold place. Use as a side dish for second courses. 1 kg of goutweed or a mixture of herbs, 150 g of salt. Snyt marinated. Dip the blanched goutweed leaves into the boiling marinade and cook over low heat for 10 minutes. Pour the mixture into glass jars and seal. 1 kg of goutweed, 500 ml of marinade. For the marinade: 500 ml of water, 100 ml of vinegar, 5%, 50 g of salt, 30 g of sugar, 1-2 bay leaves, 5 g of cinnamon, a few peas of allspice.
In folk medicine, grass, leaves, gout juice are used. They have a diuretic, anti-inflammatory, analgesic, vitamin effect, improve digestion. Infusion of herbs dreamweed. Infuse 15 g of goutweed herb in 400 ml of boiling water for 2 hours, strain. Drink 100 ml 4 times a day before meals for gastritis, urolithiasis, hypovitaminosis. Rub juice from gout grass into the area of \uXNUMXb\uXNUMXbdiseased joints with rheumatism, gout. Apply fresh leaves to sore, inflamed places. Contraindications have not been established. Harvest the grass and leaves of goutweed should be during flowering. Dry in the shade, in a draft, periodically turning over. Store in a well ventilated area. Shelf life - 1 year. Authors: Alekseychik N.I., Vasanko V.A.
Common goatweed, Aegopodium podagraria L. Botanical description, distribution, chemical composition, features of use
Celery family - Apiaceae. Perennial naked plant. The rhizome is long. Stem 50-100 cm high, smooth, hollow, ribbed, branched above. Lower leaflets with long petioles, broadly triangular in outline, double-triangular with oblong-ovate, acutely serrated lobes. The flowers are white. The inflorescence is a complex umbel; wrappers and no wrappers. The fruit is oblong, squeezed laterally. Blooms in May - July. The fruits ripen in August. Eurasian boreal-nemoral species. The aerial part of the plant contains ascorbic acid. In July - August, its content reaches 0,065-0,1%. Young leaves are used to prepare vitamin salads, soups and cabbage soups, as an island-flavored food supplement. They were used to prevent and treat scurvy.
In folk medicine, gout was used for various joint disorders, especially for gout, rheumatism, as well as for gastrointestinal diseases (with symptoms of both constipation and diarrhea), some diseases of the kidneys and bladder. The plant is used in homeopathy. The plant is well eaten by livestock, suitable for fodder silage. Valuable honey plant, gives a large amount of nectar, honey-bearing is equivalent to fireweed. Once on cultivated lands, it becomes a malicious weed. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Common goatweed, Aegopodium podagraria L. Description, habitats, nutritional value, culinary use
Snot is a perennial herbaceous plant from the umbrella family. Trifoliate ovate leaves with teeth. White flowers are collected in multi-beam complex umbrellas. The stem is tubular, grooved, 60-100 cm high. It occurs among forest shrubs, in clearings, near dwellings, in gardens and parks. Dishes from fresh goutweed are suppliers of vitamins and microelements. The green leaves of goutweed contain about 65 mg% of vitamin C. 100 g of fresh goutweed contains 16,6 mg of iron, 1,99 mg of copper, 2,13 mg of manganese, 1,68 mg of titanium, 3,9 mg of boron. This makes it possible to place the goutweed among the most useful wild food plants. It is also used as a medicine. Young leaves and stems have a pleasant taste, good in soups, borscht and as seasonings for second courses. Leaf petioles can be pickled for the winter, and caviar obtained from minced leaves can be salted and used in soups and seasonings in winter. Leaves can be fermented like cabbage. Collecting and harvesting gout is not difficult. It can always be found in deciduous, mixed and spruce forests in large numbers. In addition to salting, pickling and pickling, gout can be dried, and powders can be prepared from it for soups, sauces, and also for seasonings mixed with other plants. You can cook dishes from goutweed not only at home, but also in a field setting, fishing, hunting. From a large number of recipes, you can always choose the most suitable for these cases. Sometimes it is enough to add young leaves of goutweed to the soup from concentrates so that its taste changes. Author: Koshcheev A.K.
Goatweed, Aegopodium podagraria L. Classification, synonyms, botanical description, nutritional value, cultivation
Synonyms: Ae. ternatum Gilib., Ae. angelicaefollum Salisb., Ae. tribradeolatuin Schmalh., Ligursticum Podagraria Crantz., Seseli Aegopodium Scop., Sium Podograria Weber et Wigg., S. vulgare Bernh., Pimpinella angelicaefolia Lam., P. podograria Lestib., Tragoselinum Angelica Lam., Podograria aegopodium Moench., P. erratica Bubani, Apium biternatum Stokes, A. podograria Caruel, Sison podograria Speng. etc. Names: Arm. chim; cargo, mariammshala; German Zipperleinkraut; fr. la podagraire. Perennial plant with glabrous or shortly rough-pubescent, somewhat furrowed, slightly branching at the top of the stem, 50-100 cm in height. Lower leaves on long (up to 40 cm) petioles, broadly triangular; the leaf blade is bare above, and below, especially along the veins, pubescent, double-trifoliate. Upper leaves on short petioles. Apical umbel with 20-25 short and rigidly pubescent rays, fruiting; the lateral umbels are smaller and usually sterile. Petals are white, broadly obovate, deeply notched at the apex, about 1,5 mm long. The fruits are oblong, somewhat laterally compressed, about 3 mm long. It occurs in Europe, Siberia, Central Asia, in the wild in forests, clearings, among shrubs, in gardens. The young leaves are eaten as a salad; cabbage soup, soups, etc. are prepared from leaves, petioles and tender stems. The plant contains 10,5% crude protein, 7,9% protein, 3% fat, 48% nitrogen-free substances, 28,4% fiber, 10,1% ash; The green parts of it contain vitamin C. Author: Ipatiev A.N.
Sleeping ordinary. Interesting plant facts
A leaf of common goutweed resembles the imprint of a goat's hoof, hence the name "calamus" in Latin - a goat, "pous" - a leg. The specific name "gout" indicates that gout and rheumatism were previously treated with gout. Snot is a perennial herbaceous plant growing everywhere in oak forests. In the north of the forest-steppe zone, it often enters cultivated soils as a weed, which is difficult to fight because of the numerous underground rhizomes. The leaves of the goutweed in the forest are a favorite food for wild animals and livestock. Spring leaves and petioles, young shoots and stems are exceptionally delicate in taste and fragrant. They contain 100 g fresh weight more than 90 mg vitamin C, sugars, organic acids, essential oils and are consumed as gourmet vegetables. In the central regions of Russia in spring, young leaves of goutweed replace cabbage in the preparation of borscht and soups. In the Caucasus, goutweed petioles are harvested for future use by pickling and salting. In spring and summer, goutweed leaves are used, as a rule, to prepare aromatic fresh salads. Young leaves and leaf petioles replace cabbage in soups and borscht, salads and okroshka. Most often, mashed soups are prepared from sleepweed. To do this, take the usual meat broth. Slightly fried young leaves and leaf petioles of goutweed, onions, chopped meat are placed in a saucepan and poured with broth. All cook for 20-25 minutes. 10 minutes before the end of cooking add salt, pepper, bay leaf, fresh tomatoes. In Podolia, young leaves, petioles and shoots are boiled, rubbed through a large sieve. The resulting mass is diluted with bread kvass, finely chopped onions, fresh cucumbers and pieces of hot or cold smoked fish are added. The resulting mixture is seasoned with sunflower oil or sour cream, salted and a delicious and appetizing dish is obtained. Goutweed greens have a pleasant smell and are often used as a seasoning for many dishes. Leaf petioles are marinated in vinegar, caviar is prepared from them like eggplant. Stewed petioles are used as garnishes for various dishes. Snot is a favorite wild vegetable plant in Bashkiria, Tatarstan and Mordovia, in the Southern Urals. Author: Reva M.L.
Common gout, Aegopodium podagraria. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Common gout, Aegopodium podagraria. Tips for growing, harvesting and storing
The common goatweed (Aegopodium podagraria) is a perennial plant that can be used as an ornamental plant and as a condiment for dishes. Tips for growing, harvesting and storing common goutweed: Cultivation:
Workpiece:
Storage:
Before using the plant in cooking, be sure to check its quality and freshness, as goutweed may contain toxins that cause allergic reactions in some people.
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