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Susak umbrella. 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

Susak umbrella, Butomus umbellatus. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Susak (Butomus)

Family: Susak (Butomaceae)

Origin: Europe, Asia, North America, Africa

Area: Susak umbrella grows near water bodies, on the banks of rivers, lakes, ponds, reed beds, in wetlands.

Chemical composition: Susak contains organic acids, vitamins, minerals, flavonoids, carotenoids.

Economic value: Susak umbrella is used as an ornamental plant for decorating reservoirs and ponds, as well as in medicine as an antioxidant and a remedy for the treatment of certain diseases. Also, the plant can be used in the food industry for the production of dyes.

Legends, myths, symbolism: In ancient Greek mythology, the plant was dedicated to the goddess Hera, who was considered the patroness of marriage and family life. It was believed that umbrella susak helps to maintain fidelity in marriage and attracts happiness to family life. Also in ancient times, umbrella susak was used in magic as a remedy against the evil eye and damage. Also, umbrella susak is often associated with water and water processes, such as rain, a stream or a river. The plant is often used in the design of water features such as lakes, ponds or fountains to emphasize their beauty and harmony.

Susak umbrella, Butomus umbellatus. Description, illustrations of the plant

Susak umbrella, Butomus umbellatus. Description of the plant, area, cultivation, application

It grows along the banks of rivers, in marshy meadows, moist soils, near water bodies.

Perennial herbaceous plant up to 1,5 m high. Stems are rounded, leafless, cylindrical. The rhizome is thick, fleshy, prostrate, with long numerous root lobes.

The leaves come out of the rhizome, numerous, trihedral, linear, at the base of the stem are collected in a rosette.

Blooms in June - July. The flowers are white-pink, up to 2,5 cm in diameter, bisexual, collected at the top of the stem in an umbrella-shaped inflorescence on long pedicels.

Fruits - prefabricated leaflets.

Dried rhizomes contain starch, gum, sugar, protein, fat.

Vitamin C was found in wilted leaves. Tuberous formations on susak roots contain a lot of starch, proteins, sugar, and fat.

Good honey plant.

For household purposes, baskets, mats, mats, mats, slippers are woven from susak leaves, toys and souvenirs are made.

Gardeners breed this beautiful ornamental plant in parks, near water bodies, along the banks of artificial rivers and canals.

In nutrition, they use tasty, nutritious rhizomes in a fried, boiled, steamed form. From them, flour is obtained, suitable for baking bread, cakes, pancakes. In terms of nutritional value, it is close to rye flour. A coffee surrogate is prepared from the rhizome.

Susak flour. Cut the washed rhizomes into pieces 0,5-2 cm thick, dry first in air, then in ovens, ovens until they break easily. Grind dried rhizomes. Use for making dough, seasoning soups, sauces.

Susak root puree. Boil susak roots for 15-20 minutes, mix with sorrel, pass through a meat grinder, add browned onion, pepper, salt and cook over low heat until tender. Use as a seasoning for fried meat, fish dishes. 250 g of susak roots, 50 g of onion, 50 g of sorrel, pepper, salt to taste.

Boiled susak roots. Rinse the susak roots thoroughly with cold water, cut into pieces 2-3 cm, boil in salted water until tender, then put in a colander. When the water drains, season with butter or sour cream, sprinkle with dill and parsley. Eat as an independent dish and as a side dish for meat, fish dishes. 250 g of susak roots, 30 g of butter (or 50 g of sour cream), salt, dill and parsley.

Susak roots fried. Rinse the susak roots thoroughly with cold water, cut into pieces, boil in salted water until tender, then put in a colander. When the water drains, salt, bread in breadcrumbs and fry in vegetable or ghee. Before serving, season with butter or sour cream, sprinkle with parsley and dill. 250 g of susak roots, 50 g of breadcrumbs, 100 g of butter, 50 g of sour cream, salt, parsley and dill.

Baked roots. Bake susak roots in the oven or in the ashes of a fire, like potatoes. There is, removing the crust.

Susak coffee. Dry susak rhizomes, roast in the oven, grind in a coffee grinder. Brew the powder like coffee. Consume with milk, cream, sugar, honey. 20 g of susak powder, 250 g of boiling water, sweets to taste.

In folk medicine, rhizomes and leaves of susak are used. The plant has an antipyretic, diuretic, emollient, expectorant, laxative effect, stimulates menstruation.

A decoction of the rhizomes of susak. Boil 10 g of susak rhizomes in 200 ml of water over low heat for 30 minutes, insist in a warm place for 2 hours, then strain. Drink 50 ml 4 times a day after meals for diseases of the liver, kidneys, respiratory organs, colds, constipation.

Susak juice. Squeeze juice from fresh, well-washed susak leaves. Use to lubricate lichen, white spots on the skin (vitiligo).

Shredded rhizomes of susak are applied to inflamed places.

Contraindications have not been established.

Harvest rhizomes and leaves of susak. Rhizomes are dug up in late autumn or early spring before flowering, when they contain more biologically active substances, with shovels or special pitchforks, shaken off the ground, washed with cold water, cut into pieces of 10-15 cm and dried in dryers.

When harvesting, you can not destroy all the plants in a row. It is necessary to leave young plants at a distance of at least 1 m from each other.

Do not throw away the stems with seeds, but try to sow them here.

The leaves are collected during flowering, dried in the shade, under a canopy, on open verandas, in attics. Store in a dry place.

Shelf life of leaves - 1 year, rhizomes - up to 5 years.

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

Susak umbrella, Butomus umbellatus L. Description, habitats, nutritional value, use in cooking

Susak is a perennial herbaceous plant from the umbrella family with a high round erect stem up to 1,5 m high, with a rosette of whitish-pink flowers arranged in the form of an umbrella.

The leaves are lanceolate, long, pointed, with air cavities inside, located in the basal part of the stem. Fruits - prefabricated leaflets.

Blooms in June - July.

Grows along the banks of rivers, ponds, lakes, swamps and ditches. Good honey plant.

Susak dried rhizomes contain up to 60% starch, 14% protein and up to 4% fat. The plant is medicinal.

Susak leaves collected after flowering are used to make mats, mats, baskets.

Flour is prepared from susak, bread and unleavened cakes are baked, porridge and other dishes are cooked. Susak roots can be eaten baked and fried at the stake or in the oven. From them you can cook a good coffee substitute and cereals for cereals.

To make puree, the roots are ground in a meat grinder along with sorrel, poured with water and boiled until tender. The resulting puree can be used as a seasoning and as an independent dish. For seasoning meat and fish dishes, mashed potatoes are flavored with pepper, onion and horseradish.

Harvesting of roots is carried out in late autumn or early spring before flowering. The collected roots are thoroughly washed, cut into slices and dried. From 4 kg of roots you can get 1 kg of flour.

When harvesting susak, certain rules should be observed, in particular, not to carry away the stems with seeds, but here, at the place of collection, sow the seeds. In addition, you should not pull out all the plants in a row, you need to leave young plants at a distance of 1-2 m from one another.

Author: Koshcheev A.K.

Susak umbrella. Basic information about the plant, use in cooking

Susak umbrella is a herbaceous perennial with horizontal thick rhizomes. It grows in swampy meadows, on the banks of water bodies, enters the water to a depth of 22-30 cm. It occurs in the lowlands of the European part of Russia, in the Caucasus, in Siberia, and Central Asia. Susak is cultivated in abandoned rice fields in Japan and South China.

The scientific name comes from the Greek words "bus" - bull and "tomnein" - cut, pinch off: cattle willingly eats young tops of susak leaves.

Tuberous thickenings on the roots of this plant are edible. They contain about 30% starch, 5-10% protein, 0,5% fat, almost 3% sugar. In Japan, South Korea, and China, susaka tubers are popular vegetables. In Mongolia, cereals and flour are made from them. Flour is most often used as an impurity in baking cakes, steam cakes and pancakes.

Sometimes a mixture of cereals and flour from susak tubers is added to complex Mongolian tea.

Tuberous thickenings on the roots are used instead of potatoes, preparing boiled, fried side dishes for meat and fish dishes.

Author: Reva M.L.

Susak umbrella, Butomus umbellatus. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• Infusion from the roots of susak umbrella: Pour 1 tablespoon of crushed roots with a glass of boiling water and insist for 30-40 minutes. Take 1/3 cup 3 times daily before meals to boost immunity, improve digestion and reduce inflammation.
• A decoction of dried leaves of Susak umbrella: Pour 1 tablespoon of dried leaves with a glass of boiling water and boil over low heat for 10-15 minutes. Take 1/4 cup 3 times a day before meals to reduce bleeding (for example, bleeding gums or nosebleeds) and strengthen blood vessels.
• Alcohol tincture from the roots of susak umbrella: Pour crushed roots with alcohol (or vodka) in a ratio of 1:5 and infuse for 2-3 weeks, shaking occasionally. Take 15-20 drops 2-3 times a day before meals to strengthen immunity and improve overall health.

Cosmetology:

• Susak umbrella and honey face mask: Mix 1 tablespoon of freshly harvested umbrella susak puree and 1 tablespoon of honey. Apply the resulting mass on the face and leave for 15-20 minutes, then rinse with warm water. This mask will help soften and moisturize the skin.
• Susak umbrella face tonic: infuse 2 tablespoons of dry susak leaf in 200 ml of boiling water for 30 minutes, then strain. Add 1 tablespoon apple cider vinegar and 1 teaspoon honey. Store in refrigerator. This toner will help cleanse and refresh your skin.
• Body scrub from susak umbrella and oil: mix 1 cup of finely chopped susak leaves and 1/2 cup of oil (olive or other vegetable). Leave to infuse overnight, then add 1 cup of sugar. Use this body massage scrub to remove dead skin cells and improve blood circulation.

Attention! Before use, consult with a specialist!

Susak umbrella, Butomus umbellatus. Tips for growing, harvesting and storing

Susak umbrella (Butomus umbellatus) is a perennial aquatic plant common in Europe and Asia. It has ornamental flowers and leaves and is also used as a medicinal and culinary plant.

Tips for growing, harvesting and storing:

Cultivation:

• Susak umbrella prefers moist and sunny places, well-developed roots allow the plant to gain a foothold on the bottom of the reservoir. Can grow in both deep and shallow water.
• Reproduction is carried out in spring or autumn by dividing the bush. To do this, you need to dig a bush, divide it into several parts and transplant it into a deep container with nutrient soil. After that, the container with the bushes is placed in water to a depth of 10-15 cm. After a few weeks, the bushes should take root and begin active growth.
• During the growth period, you should regularly feed the plants with mineral fertilizers specially designed for aquatic plants.

Preparation and storage:

• The leaves and flowers of umbelliferous susak are harvested during flowering, in July-August.
• Raw materials are dried in the sun or in the shade, always with constant ventilation.
• Store dry raw materials in a dry and cool place in closed containers made of glass or plastic. Shelf life is not more than 2-3 years.

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