|
Arabic
Bengali
Chinese
English
French
German
Hebrew
Hindi
Italian
Japanese
Korean
Malay
Polish
Portuguese
Spanish
Turkish
Ukrainian
Vietnamese|
CULTURAL AND WILD PLANTS
The tartar is prickly. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Spiny tartar, Onopordum acanthium. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Tatarnik (Onopordum) Family: Asteraceae (Asteraceae) Origin: The species is native to Europe and Southwest Asia. Area: Tartar prickly grows mainly in temperate climates. Found in Europe, Asia and North Africa. Chemical composition: Prickly tartar contains many biologically active substances, such as flavonoids, triperpenes, saponins, cardenolides, etc. Economic value: Tartar prickly is used medicinally to treat diseases of the liver and biliary tract, as well as to relieve the symptoms of arthritis and rheumatism. It is also used as an ornamental plant in landscape design. However, due to its aggressiveness and rapid spread in the environment, thorn grass is a noxious weed in agriculture and natural ecosystems. Legends, myths, symbolism: In ancient Greek mythology, thorny tartar was associated with the hero Hercules, who used the plant to create his spiked stick. Also, the prickly tartar was considered a symbol of strength and courage. In medieval Europe, prickly tartar was widely used as a medicinal plant that helped with diseases of the heart and lungs. It has also been used as an aphrodisiac and immune system stimulant. Symbolically, the prickly tartar is associated with protection and defense. It is often used as a symbol of national coats of arms and emblems, such as on the coat of arms of Scotland.
Spiny tartar, Onopordum acanthium. Description, illustrations of the plant Spiny tartar, Onopordum acanthium. Description of the plant, area, cultivation, application
It grows near houses, in wastelands, in vegetable gardens, orchards, in crops, along roads. A biennial herbaceous plant up to 2 m high. The stem is branched, strong, cobweb-woolly, branched, with prickly wings. The leaves are alternate, light green, large, up to 30 cm long, pinnately lobed, wavy, felt-pubescent, serrated along the edge, with hard, yellow, needle-like spines. Blooms in June - August. Flowers are bisexual, solitary or collected 2-3 at the ends of branches in single prickly baskets, up to 7 cm in diameter, tubular, lilac-purple, sometimes whitish. The fruits are gray or brown achenes, laterally compressed, with a reddish tuft consisting of many hairs. Ripen in September - October. The plant contains saponins, alkaloids, inulin, bitter substances, arctiopicrin lactone, during flowering there is a lot of vitamin C. There is a lot of starch in the roots, fatty oil in the seeds. Good honey plant. For economic purposes, oil suitable for technical purposes is obtained from seeds. Sometimes used as an ornamental plant. In nutrition, young leaves, shoots and roots of the tartar are used. They have dietary properties. Salads, first courses, side dishes, fillings for pies are prepared from leaves and shoots. Greens are preserved and dried for the winter. The roots of annual plants are eaten boiled and baked. They make flour, cereals, starch. From the seeds, an oil is obtained that tastes similar to sunflower oil. Tartar powder. Dry the young leaves and shoots of the tatarnik, collected before flowering, grind in a coffee grinder, sift through a sieve. Use as a seasoning for first and second courses (5 g per serving). Tartar salad. Tartar leaves, blanched for 5-10 minutes, pass through a meat grinder, add finely chopped garlic, grated horseradish, vinegar, salt. Keep in the cold for 1-2 hours. Fill with sour cream or vegetable oil. 100 g of tartar leaves, 10 g of garlic, 50 g of horseradish, 25 g of sour cream (or vegetable oil), salt, vinegar to taste. Tartar salad with meat products. Finely chop the blanched leaves of the tartar, add sausage or ham, boiled meat, garlic, grated horseradish, salt. Season with mayonnaise, or sour cream, or tomato sauce. Sprinkle with dill, parsley and green onions. 100 g of tartar leaves, 70 g of meat products, 1-2 cloves of garlic, 50 g of horseradish, 25 g of mayonnaise (or sour cream, or tomato sauce), salt, dill and parsley. Tartar salad with fish. Cut the blanched young leaves and shoots of the tartar, add pieces of fried or boiled fish, chopped green onions, salt. Season with vegetable oil or tomato sauce, sprinkle with dill and parsley. 100 g of tartar, 100 g of fish, 25 g of green onion, 25 g of tomato sauce (or 50 g of vegetable oil), salt, dill and parsley. Tatarnik salad with cheese. Blanch tatar leaves for 3-5 minutes, pass through a meat grinder, add chopped green onions, 5% table vinegar, salt, mix, put on a plate, cover with grated cheese, pour over with mayonnaise. 100 g of tartar leaves, 50 g of cheese, 25 g of mayonnaise, 25 g of green onion, 20 ml of vinegar, salt to taste. Tartar puree. Rinse the young leaves and shoots of the tartar with cold water, blanch for 5 minutes, drain the water. Pass the greens through a meat grinder, mix with sautéed onions, bring to a boil, add vegetable oil, crushed garlic with salt, pepper, mix. Use as a seasoning for meat, fish, vegetable dishes, vinaigrettes, salads, sauces. 100 g of tartar greens, 50 g of onion, 10 g of garlic, 20 g of vegetable oil, salt, pepper to taste. Refrigerator with Tatar. Boil sorrel in salted water, cool. Put chopped fresh cucumbers, a hard-boiled egg, tartar leaves, green onions into the broth. Before serving, season with sour cream, sprinkle with dill and parsley. 100 g of tartar leaves, 150 g of sorrel, 500 ml of water, 100 g of cucumbers, 1 egg, 25 g of sour cream, 20 g of green onion, salt, dill and parsley. Okroshka with a Tatar. In kvass put boiled potatoes, grated on a coarse grater, chopped fresh cucumbers, green onions, protein, yolk, mashed with mustard, blanched crushed leaves of tatarnik, salt. Season with sour cream, sprinkle with dill and parsley. 500 ml kvass, 75 g potatoes, 100 g cucumbers, 25 g green onions, 1 egg, 100 g tartar leaves, 10 g mustard, 25 g sour cream, salt, dill and parsley. Shchi with Tatar. Boil potatoes, carrots, onions, parsley roots in meat broth or water, add sorrel, tartar leaves, salt, bring to a boil. Season with sour cream, sprinkle with dill and parsley. 500 ml of broth, 100 g of tartar, 150 g of sorrel, 50 g of potatoes, 30 g of carrots, 25 g of onions, 15 g of parsley root, 25 g of sour cream, salt, dill and parsley. The roots of the Tatar are boiled. Boil the well-washed roots of the tartar in salted water, pass through a meat grinder. Put the mass on boiled beets, sprinkle with chopped parsley, green onions, dill, ground black pepper, salt. Top with sour cream or mayonnaise. 100 g of tartar roots, 200 g of beets, 50 g of sour cream (or mayonnaise), 25 g of parsley, 5 g of pepper, 25 g of green onion, 15 g of dill, salt to taste. Tatar roots with vegetables. Rinse the roots of the tartar thoroughly with cold water, boil, pass through a meat grinder, add chopped carrots, beets, potatoes, garlic, grated horseradish, salt, mix. Season with sour cream or mayonnaise, sprinkle with dill and parsley. 100 g of Tatar roots, 100 g of beets, 70 g of carrots, 100 g of potatoes, 5 cloves of garlic, 20 g of horseradish, 50 g of sour cream (or mayonnaise), salt, dill and parsley. Fried eggs with tomatoes and tartar. Sprinkle slices of peeled tomatoes with finely chopped leaves or tartar powder, fry in lard or butter, pour over eggs and fry until tender. Fill with sautéed onions. 50 g of tartar leaves, 150 g of tomatoes, 2-3 eggs, 75 g of lard, 50 g of onion, salt to taste. Carrots stewed with tartar. Add green peas, onions, a little water or broth to the carrots grated on a coarse grater and simmer for 10-15 minutes, then add finely chopped tartar leaves, dill seeds, caraway seeds, salt, ground black pepper, butter and continue to simmer over low heat 5-10 minutes. 100 g of tartar leaves, 400 g of carrots, 100 g of green peas, 50 g of onion, 25 g of butter, 150 g of sour cream, 100 g of broth, 5 g of dill and cumin seeds, salt, pepper to taste. Fish cutlets with tartar. Pass the fish fillet with onions and white bread soaked in milk through a meat grinder, add salt, pepper, tartar powder, softened butter, mix. Form cutlets or meatballs from the mass, bread them in breadcrumbs and fry in vegetable oil. 10 g of tartar powder, 400 g of fish fillet, 50 g of white bread, 100 ml of milk, 50 g of onion, 30 g of butter, 50 g of vegetable oil, 50 g of breadcrumbs or flour, 50 ml of milk, salt, pepper to taste .
In folk medicine, leaves, flower baskets and tartar roots are used. They have a diuretic, bactericidal, hemostatic, tonic, anti-inflammatory effect, improve heart activity, normalize rhythm, increase heart contractions, constrict peripheral vessels, slightly increase blood pressure, and improve well-being. In small doses, they excite the central nervous system, in large doses they depress it, reduce convulsions. Infusion of flower baskets and tartar leaves. Infuse 20 g of leaves and flower baskets of the tartar in 200 ml of boiling water for 4 hours, strain. Drink 50 ml 2-3 times a day for inflammatory diseases of the kidneys, bladder, lowering blood pressure, heart palpitations, bronchial asthma, colds, cough, depressed mood. Use externally for washing wounds, lotions on boils, carbuncles, frostbite, burns. Infusion of tartar leaves. Infuse 15 g of tartar leaves in 200 ml of boiling water for 1 hour, strain. Drink 100 ml 3-4 times a day for skin rashes, lichen, eczema. A decoction of a Tatar. Boil 20 g of dried leaves or flower baskets of tartar in 200 ml of water over low heat in a sealed container for 20 minutes, cool, strain. Take 1 tablespoon 3-4 times a day for rheumatism, hemorrhoids, inflammation of the bladder, heart palpitations, cough, cold. Wash festering, non-healing wounds, ulcers, make lotions, compresses on boils, carbuncles. Tartar powder. Powdered dried tartar leaves or flower baskets should be taken 1 teaspoon 3-4 times a day for inflammation of the bladder, colds, hemorrhoids. Sprinkle them with wounds, ulcers. Carefully washed, crushed leaves of the tartar are applied to festering wounds, ulcers. Juice from the leaves of the tartar. Rinse the young fresh leaves of the tatarnik with cold water, pass through a meat grinder, squeeze out the juice. Use for washing wounds, lotions to the affected areas of the skin. Contraindications: hypertension. The tartar plant contains poisonous substances such as alkaloids, cardioglycosides and saponins, which can cause poisoning if they come into contact with the skin or are eaten in large quantities. These substances are found in all parts of the plant, including leaves, stems and flowers. Therefore, when collecting and harvesting the tatarnik plant, it is necessary to use protective gloves to prevent contact of toxic substances with the skin of the hands. It is best to use gloves made of canvas or leather, as they have a denser structure and do not let the poisonous juices of the plant pass. You should also be very careful when using the Tatarnik plant in cooking or when preparing tinctures and decoctions. Prescriptions and dosages must be followed exactly to avoid poisoning. Tartar used in nutrition is harvested in early spring, before flowering. Cut young rosette leaves and shoots of the first year of life. For medicinal purposes, late leaves are harvested, after removing the spines. Dry first in the shade, finish drying in the oven, stove, dryers at a temperature of 45-50 ° C. The roots of the first year of life are dug up in autumn, the second year - in early spring, after the appearance of the first rosette leaves. They are washed with cold water, laid out in a thin layer on a bedding, dried in a draft, dried in an oven, dryer at a temperature of 45-50 ° C. Seeds are harvested as they ripen in September - October, dried in a draft, in a well-ventilated area. Shelf life of leaves and shoots - 1 year; roots, seeds - 3 years. Authors: Alekseychik N.I., Vasanko V.A.
Tartar prickly, Onopordon acanthium L. Description, habitats, nutritional value, use in cooking
Tatarnik is a biennial herbaceous plant from the Compositae family with a branched prickly stem 60-150 cm high. The leaves are large, felt-pubescent, prickly, serrated. Flower baskets globular, solitary, prickly, with lilac-purple (sometimes whitish) tubular flowers. Blooms from June to August. Good honey plant. It grows on wastelands, slopes, pastures, among bushes and along roads. The leaves contain a small amount of alkaloids and the lactone arccyopicrin. Tatarnik has long attracted the attention of a person with its dietary and medicinal properties. Young leaves, shoots and roots are used for food. After removing the thorns from the tartar, you can cook salads, cook soups, make fillings for pies and seasonings. The plant has a bactericidal effect. It is quite difficult to harvest and process the tartar because of the long and sharp spines. Food hygienists and nutritionists have high hopes for breeders who could develop a thornless tartar variety. In the meantime, we have to collect the leaves and shoots of the Tatar with the help of leather mittens and scissors. The rosette leaves that grow in the first year of the plant's life are most suitable for food. Tatarnik is sometimes confused with thistle. A distinctive feature of the Tatar is the presence of 2-3 wings stretching along the stem. It is rather difficult to distinguish rosette leaves of thistle and tartar, so they try to find a plant with a stem nearby and judge the type of plant from it. A person who has once seen both plants will not confuse them, since the leaves, stems and flower baskets of each have their own characteristics. For the first acquaintance, it is recommended to show the plant to specialists. Before preparing dishes from the tartar, it is necessary to remove the thorns from its leaves and stems with scissors. Author: Koshcheev A.K.
Spiny tartar, Onopordum acanthium. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Spiny tartar, Onopordum acanthium. Tips for growing, harvesting and storing
Prickly tartar (Onopordum acanthium) is a perennial plant that grows in the wild and is used in traditional medicine to treat a variety of ailments. Tips for growing, harvesting and storing prickly tartar: Cultivation:
Preparation and storage:
It has many medicinal properties and is used in folk medicine to treat many ailments, including bowel and bladder problems, arthritis, and joint pain. It can be used to make tinctures, decoctions, teas and tablets. It is not recommended to use prickly tartar without consulting a doctor, as it can cause side effects and interact with other medicines.
▪ Kumanika (Nessian blackberry) ▪ Feijoa (akka, acca cellova, acca feijoa, feijoa, pineapple grass) ▪ Play the game "Guess the plant from the picture"
Energy from space for Starship
08.05.2024 New method for creating powerful batteries
08.05.2024 Alcohol content of warm beer
07.05.2024
▪ Performed quantum teleportation ▪ pig city ▪ Cellular cleansing saves from atherosclerosis ▪ Space scavengers on ion engines ▪ Fujifilm and Panasonic develop an organic image sensor
▪ site section Measuring equipment. Article selection ▪ article A habit from above is given to us, it is a substitute for happiness. Popular expression ▪ article Who were tropical cyclones named after in the late 19th century? Detailed answer ▪ Electrician article. Job description
Home page | Library | Articles | Website map | Site Reviews
www.diagram.com.ua |
We recommend interesting articles Section 
See other articles Section 
Latest news of science and technology, new electronics:
All languages of this page