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Common colza (colza). 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

Common colza, Barbarea vulgaris. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: barbarea

Family: Cruciferous (Brassicaceae)

Origin: Europe and North Asia

Area: Common colza is common in temperate and cold regions of Europe, Asia and America.

Chemical composition: The leaves of the common colza contain glucosinolates, which, when hydrolyzed, release isothiocyanates, which have an anti-cancer effect. Also contains carotenoids, flavonoids, xanthophylls and ascorbic acid.

Economic value: Common bittercress is used in folk medicine for the treatment of diseases of the liver and biliary tract, and also as a tonic. Young leaves and shoots of colza are eaten fresh, in salads or boiled, stewed, fried dishes. It is also used as feed for livestock.

Legends, myths, symbolism: In some cultures, the common colza symbolizes health and healing. The plant has many medicinal properties and has been used in folk medicine to treat a number of ailments such as indigestion and coughs. In some traditions, the common colza was used as a symbol of health and healing. Common colza is also associated with magic and secrets. In some traditions, the common colza was used to create amulets and talismans that protected from evil spirits and unwanted energies. In addition, common colza can symbolize humility and simplicity. The plant has modest flowers and is not exquisite or attractive. In some traditions, the common colza was used as a symbol of humility and simplicity.

Common colza, Barbarea vulgaris. Description, illustrations of the plant

Common colza, Barbarea vulgaris. Description of the plant, area, cultivation, application

It often grows in fields, meadows, along roads, in crops, vegetable gardens, orchards.

Biennial herbaceous plant 20-60 cm high. Stem branched, slightly pubescent or glabrous. Leaves basal and lower stem - petiolate, upper - sessile, ovate.

Blooms in May - June. The flowers are five-petalled, with one pistil, golden yellow, pleasant smell. Inflorescences are collected in dense brushes.

Fruits - pods are cylindrical, tetrahedral, directed obliquely upwards. One plant produces up to 10 seeds.

The plant contains vitamins C, group B, glycosides, fatty oil.

Good honey plant.

For household purposes, a yellow dye for fabrics made from natural fibers can be obtained from flowers.

In nutrition, young leaves are used, collected in early spring or autumn, as well as from under the snow. Vitamin salads are prepared from them. Frozen leaves are suitable for puree.

Oil of turnip of yellow or dark brown color is used in bakery, confectionery production, in the canning industry.

Lettuce salad. Rinse young leaves thoroughly with cold water, blanch for 3-5 minutes, put in a colander, chop, add chopped green onions, hard-boiled egg, salt. Season with mayonnaise, or sour cream, or vegetable oil.

Sprinkle with dill and parsley. 150 g of colza, 25 g of green onion, 1 egg, 50 g of mayonnaise (or sour cream, or vegetable oil), salt, dill and parsley.

Seasoning from colza. Blanched leaves pass through a meat grinder, add chopped onion, salt. 200 g of colza leaves, 25 g of green onion, salt to taste.

Soup with colza. Boil vegetables in meat broth or water, add young blanched leaves or colza puree, bring to a boil. 500 ml of broth, 100 g of potatoes, 15 g of parsley root, 50 g of carrots, 30 g of onion, 100 g of colza leaves or 50 g of puree.

Shchi, borscht with colza. Add young colza leaves or mashed potatoes to cooked borscht or cabbage soup, boil for 1-3 minutes, sprinkle with dill or parsley. 500 ml of cabbage soup or borscht, 100 g of colza leaves, dill and parsley.

Amateur cutlets with colza. Pass the pork through a meat grinder twice, add colza puree, pieces of lard, garlic, salt, black pepper, mix thoroughly. Form cutlets from the mass, bread them in breadcrumbs and fry in ghee or vegetable oil. 300 g of pork, 75 g of bacon, 5 g of garlic, 75 g of colza, 75 g of breadcrumbs, 40 g of melted or vegetable oil, pepper, salt to taste.

Fish fried with colza. Rinse the fish fillet with cold water, dry it on a napkin, salt, sprinkle with pepper, grease with colza puree, breaded in flour and fry in vegetable oil. 400 g fish fillet, 150 g colza, 75 g flour, 150 g vegetable oil, salt, pepper to taste.

In folk medicine, colza grass is used. It has a strong diuretic effect, excites the nervous system, tones the body's activity.

Assign an infusion of dried herbs.

Infusion of herb colza. 1. Infuse 20 g of herbs in 200 ml of boiling water for 3 hours, strain. Take 400 ml 4 times a day for edema as a diuretic, for epilepsy, decreased sexual activity, insufficient sperm production, general weakness, neurasthenia. 2. Infuse 40 g of colza in 200 ml of boiling water for 3 hours, strain. Drink 50 ml 4 times a day after meals for hypovitaminosis, general weakness, paralysis, edema.

Contraindications have not been established.

Grass is harvested during flowering. Dry in the shade, in attics, open verandas, in well-ventilated areas.

Stored in paper bags, boxes.

Shelf life - 1 year.

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

Surepka. Basic information about the plant, use in cooking

Spring colza, common colza is a well-known weed growing in fields, gardens, orchards, capable of oppressing any cultivated plant and covering the entire field with a continuous cover. Even in late autumn, when snowfalls and cold winds begin, the colza turns green in the fields. A long time ago, the colza was called the grass of St. Barbara, from where the scientific name of this plant came from.

Colza sprouts appear in early spring, grow rapidly, forming a sessile rosette of bright green rough leaves. From the middle of the rosette develops a rough branched stem with numerous bright yellow flowers. Often, the seeds sprout in autumn and rather large rosettes are formed, which overwinter under the snow, and quickly start growing in early spring.

Young rosette leaves are harvested in late autumn and early spring and eaten as watercress. You can also collect colza leaves in winter from under the snow. Frozen leaves are placed for some time in cold water to thaw. Soup purees and salads are prepared from them. From boiled and pounded leaves, puree is prepared for side dishes for meat and fish dishes, dressings for various dishes.

One colza plant produces more than 10 thousand seeds. In Europe, it is considered a malicious weed. In Mongolia, Pakistan, Afghanistan, Iran, Western China, colza has been cultivated for a long time. It is usually sown in a mixture with flax or mustard. Seeds contain 29-30% fatty oil, are distinguished by high palatability and are used in the baking and confectionery industry for the preparation of pastry. The color of the oil is from light yellow to dark brown. In the same countries, oil is used in the canning industry.

In folk medicine of Hindustan, among the peoples of the Himalayas and Tibet, colza oil treated leprosy.

Even in the last century, colza as an oil plant was cultivated in Ukraine, but now it, like camelina, has been replaced by high-yielding sunflower. The bittercress is occasionally sown in Armenia. A serious disadvantage of colza is the high shedding of seeds and the associated large yield losses.

Author: Reva M.L.

Common colza, Barbarea vulgaris. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• As an antiseptic and wound healing agent: fresh colza leaves can be crushed and applied to wounds and abrasions to promote healing and prevent infection.
• As a choleretic agent: a decoction of colza can help with diseases of the biliary tract and gallbladder. To prepare a decoction, pour one teaspoon of chopped colza leaves with a glass of boiling water, let it brew for 15-20 minutes, strain and drink.
• As a tonic: colza infusion can be used to strengthen the immune system and increase the overall tone of the body. To prepare the infusion, pour two teaspoons of crushed colza leaves with two cups of boiling water, let it brew for 30-40 minutes, strain and drink throughout the day.
• As a remedy for joint pain: external use of juices or decoctions of colza can help with joint pain. To do this, the juice from the leaves of the colza can be applied to sore spots or massaged with juice, and the decoction can be used for wraps and compresses.
• As a digestive aid: Colza has choleretic and gastrointestinal properties, so it can be used to improve digestion. To do this, you can add colza leaves to salads or use as a spice for dishes.

Cosmetology:

Common colza is not used in cosmetology.

Attention! Before use, consult with a specialist!

Common colza, Barbarea vulgaris. Tips for growing, harvesting and storing

Common colza (Barbarea vulgaris) is a perennial plant in the cabbage family (Brassicaceae). It is often used in cooking and medicine, as well as livestock feed.

Tips for growing, harvesting and storing common colza:

Cultivation:

• Common colza prefers a sunny or semi-shaded place and fertile, well-drained soil.
• Reproduction occurs through seeds that are sown in the ground in spring or autumn.
• Plants need regular watering and feeding.

Workpiece:

• Common colza can be used to prepare salads, soups and other dishes.
• The best time to collect colza leaves and stems is spring and early summer.
• The collected plants should be thoroughly washed, dried and cut into pieces.

Storage:

• The turnip can be stored in the refrigerator in a bag or container with a lid for up to 1 week.
• It is best to use fresh leaves and stems as they contain the most nutrients.

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