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Jerusalem artichoke (ground pear). 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

Jerusalem artichoke (earth pear), Helianthus tuberosus. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Helianthus

Family: Asteraceae (Asteraceae)

Origin: North America

Area: Jerusalem artichoke is common in North America, South America, Europe and Asia. Currently grown in different regions of the world.

Chemical composition: Root crops contain inulin, fructose, glucose, sucrose, pectin, proteins, amino acids, fats, B, C, PP vitamins, carotene, minerals.

Economic value: Jerusalem artichoke roots are used in the food industry for the production of sugar, alcohol, jams, canning, and also as livestock feed. Jerusalem artichoke is also used in medicine as an antioxidant, immunomodulator, anti-inflammatory and anticancer agent.

Legends, myths, symbolism: In some cultures, Jerusalem artichoke symbolizes longevity and health due to its nutritional and medicinal properties. In modern American culture, Jerusalem artichoke is called the "solar root crop", referring to its association with solar energy. Jerusalem artichoke is also associated with environmental sustainability and the transition to a more sustainable lifestyle, since its cultivation requires less land, water and fertilizer than potatoes or other crops.

Jerusalem artichoke (earth pear), Helianthus tuberosus. Description, illustrations of the plant

Ground pear (Jerusalem artichoke), Helianthus tuberosus L. Classification, synonyms, botanical description, nutritional value, cultivation

Synonyms: N. doronicoides Torr. et Gray, H. vicetinus Tur., H. Alexandri Cock.

Names: fr. topinambour, crompire; German Erdbirne; Goal. aardpeer; it. pero di terra; Polish bulwa, Jerusalem artichoke.

Perennial tuberous plant. Tubers of various shapes and colors. Stem erect, up to 2 m in height, branching at the top.

Stem cuttings easily form roots. The leaves are petiolate, large, ovate in outline, pointed at the narrowed end, with a serrated edge. Baskets with yellow false-lingual flowers, the bed of flowers is small, 1-1,5 cm in diameter.

Pollination is xeno-, geiteno- and autogamous. Blooms late (September-October), seeds (even in the south) are poorly formed.

Propagated by tubers; refers to plants of a short day.

In the wild, the earth pear is distributed along the banks of rivers and along the roads of North America. Its tubers are eaten as varied as potatoes (on this basis, it is classified as a vegetable).

At present, it is mainly an industrial crop (obtaining alcohol and fructose from tubers).

The varietal diversity of the ground pear is great, Cockerell divides the species H. tuberosus into seven varieties, namely:

1. V. typicus Cock. Strongly branched stem, numerous small baskets on lateral branches.

2. V. nebrascensis Cock. The stolons are long; less branchy, early maturing variety; the leaves are glossy, the leaflets of the involucre are erect. It grows wild in North America.

3. V. Alexandri Cock. Tubers are club-shaped. It grows wild in North America.

4. V. purpurellus Cock. The tubers are small, the petioles of the leaves are narrow-winged, the leaves are dull.

5. V. fusiformis Cock. Tubers are large, pink in color, somewhat fusiform; leaves with a wedge-shaped base, turn yellow in autumn.

6. V. albus Cock. The tubers are very large, spherical, with strongly protruding eyes, on short stolons, so that the tubers are crowded at the base of the stem; white skin; stem thin, slightly branched; upper leaves turn red in autumn; leaf petiole broadly winged. This variety produced the oldest earthen pear varieties that the American Indians still had. This also includes a new variety of Vilmorena - White.

7. V. purpureas Cock. The tubers are large, pinkish-purple in color. This variety is the most widespread in culture.

In the North Caucasus, there are a lot of feral earthen pears.

Hybrids were obtained from crossing earth pear and sunflower.

In addition to those indicated, there is another earthen pear - N. strumosus L. - with oblong, thin tubers.

In Martinique and Guadeloupe, the tubers of Calathea Allouia Lindley (white Jerusalem artichoke) are eaten.

This is a perennial plant that produces oval or spherical tubers covered with small spines. They taste like Stachys affinis tubers and are eaten like potato tubers.

Author: Ipatiev A.N.

Jerusalem artichoke (ground pear). Botanical description of the plant, areas of growth and ecology, economic importance, applications

Jerusalem artichoke, or ground pear, is one of the most interesting and versatile crops. She experienced ups and downs, but scientists are confident in her future.

The advantages of Jerusalem artichoke are innumerable. This is a good food plant, capable of replacing even potatoes if necessary. It grows well in any soil and climatic conditions, is almost not susceptible to diseases, and is not afraid of any pests. In one place, Jerusalem artichoke can live up to 40 years, even without any care. From each square meter, you can get up to 5-6 kg of tubers, which are superior to potatoes in terms of the content of vitamins and nutrients.

Jerusalem artichoke is thought to be one of the oldest cultivated plants in North America. The Indians used it in all areas of their lives: they ate, treated, fed animals, used it as fuel and for building dwellings.

The Iroquois tribe living near the Great Lakes called the earthen pear "Jerusalem artichoke", which means "solar root". According to local residents, the fruits of Jerusalem artichoke contained incredible strength, thanks to which the men of the tribe were strong not only in body, but also in spirit, and women remained young, beautiful for a long time and gave birth to healthy and strong children. Using special healing infusions from Jerusalem artichoke on the instructions of local healers, soldiers wounded in battle could not help but notice how their wounds heal much faster. Therefore, they considered it a "gift of the sun god" and saw confirmation of this in its bright yellow inflorescences - "suns".

One of the first Europeans who paid attention to Jerusalem artichoke was the French explorer Samuel de Champlain, who at the beginning of the XNUMXth century explored the Northeast coast of the current territory of the United States and Canada. During one of his expeditions, he visited the village of the Iroquois tribe in the Great Lakes region and tasted outlandish tubers with an unusual and pleasant taste. It was he who brought the ground pear to Europe.

In the XNUMXth century, Jerusalem artichoke began to spread rapidly to new places. He was especially fond of the inhabitants of England, France, Holland and Belgium. This product was in demand both at royal dinners and at the table of ordinary peasants. However, the triumph did not last long: already in the XNUMXth century, due to the massive distribution of potatoes brought by the conquistadors from South America, Jerusalem artichoke was relegated to secondary roles.

There are several versions of how Jerusalem artichoke entered Russia. Some authors claim that it came to us in the second half of the XNUMXth century, during the reign of Alexei Mikhailovich Romanov, from France through Germany and the Baltic states. In those days, the earthen pear was known among a small circle of people involved in healing, and was used as an exclusively healing product. Even then, healers discovered many recipes and methods for using Jerusalem artichoke as a cure for many diseases. For culinary purposes, it began to be used only at the end of the XNUMXth century, when the fashion for it had already passed in Europe. The emergence of such a rival as the potato slowed down this process.

A distinctive feature of Jerusalem artichoke is a unique carbohydrate complex (fructooligosaccharides and inulin), as well as a balanced macro- and microelement composition. Jerusalem artichoke contains iron, silicon, zinc, magnesium, potassium, manganese, phosphorus, calcium, vitamins A, E, C, B1, B2.

The taste of fresh Jerusalem artichoke tubers can be compared with the taste of a cabbage stalk.

Jerusalem artichoke is a solution to the problem associated with diabetes. Jerusalem artichoke tubers contain the best that nature can give us for healthy digestion. Thanks to its unique composition, Jerusalem artichoke has a great effect on metabolism, activates the secretion of bile and pancreatic enzymes.

Eating it will help lower blood sugar levels, relieve inflammation in the stomach, intestines and joints, and improve skin condition. We recommend a decoction or kvass from Jerusalem artichoke tubers - an indispensable tool for cleansing the body, as well as a decoction of dried Jerusalem artichoke tubers is indicated for diabetes, gastritis, weakened peristalsis. It is even better to use fresh juice from Jerusalem artichoke tubers for these diseases.

The use of Jerusalem artichoke promotes the synthesis of glycogen, bile acids, protein. Water-soluble fiber and dietary fiber, which are part of it, help cleanse the inner surface of the intestine, prevent constipation, lower cholesterol, reduce the risk of developing cholelithiasis, and prevent the formation of atherosclerotic plaques.

In addition, Jerusalem artichoke improves the condition of blood vessels and skin, blood immunological parameters, lowers blood pressure, helps normalize blood sugar levels, and prevents the development of oncological diseases, primarily colorectal cancer.

Jerusalem artichoke is able to reduce the severity of nausea, stop vomiting, relieve heartburn, and remove the bitter taste in the mouth.

It is recommended to consume about 100 grams of raw pear tubers daily, for example, in the form of a salad. Jerusalem artichoke can be used as an alternative to potatoes, adding it to soups or main dishes. Eating more can provoke increased gas formation in the intestines.

With daily use of the root crop, the number of bifidobacteria in the colon increases, suppressing pathogenic microflora (Shigella, Salmonella, Staphylococcus, Enterococcus.

How to store Jerusalem artichoke? Jerusalem artichoke tubers are covered with thin, delicate skin, which can be easily damaged and therefore need special storage conditions that can prevent the tubers from drying out or rotting.

At home, it is optimal to store Jerusalem artichoke after purchase in the refrigerator, after placing the tubers in a paper food bag, preferably no more than 30 days. In peeled or chopped form - no more than three days.

How to choose Jerusalem artichoke? Choose tubers with firm texture, without softness, with intact and not wrinkled skin without blemishes. Roughness and outgrowths on the surface of the tuber are acceptable.

From mid-September, the short season of Jerusalem artichoke begins, take the opportunity to enrich your diet with fresh tubers of this unique plant.

Jerusalem artichoke (ground pear). The birthplace of the plant, the history of distribution and cultivation

Jerusalem artichoke is native to North America, where it grows along the east coast from the lakes of Canada south to the state of Georgia as a wild plant. The indigenous people called it "solar roots".

With names in other languages, the plant was not very lucky. The word "Jerusalem artichoke" began to be used by French market traders selling roots on the streets of Paris, who took it from the name of the Brazilian tribe Tupinamba, some of whom arrived in France in 1613. Tupinamba did not know anything about Jerusalem artichoke, but were at that time the most famous Indian tribe. This is such a strange story.

There was also confusion with the name in English. Jelusalem artichoke has nothing to do with Jerusalem, probably just an erroneous perception of the word girasole (which means "sunflower" in Italian, as the Italian settlers called Jerusalem artichoke, since it belongs to the genus Sunflowers). And it was called "artichoke" because the researcher, the Frenchman who first tried it, decided that Jerusalem artichoke tasted like an artichoke. How could such a thing come to mind? Especially the French!

What is useful Jerusalem artichoke? Jerusalem artichoke is a good source of minerals such as iron (!), copper, potassium, molybdenum, magnesium. They also contain a set of B vitamins (especially B1, B5, B3).

There is a lot of inulin in the roots. Inulin is a polysaccharide or starch that is handled differently by the body than other sugars and is not used for energy metabolism. This makes Jerusalem artichoke especially useful for diabetics. Inulin serves as food for bifidobacteria - beneficial bacteria in the digestive tract, and helps to increase their number.

Scientists also talk about the positive effect of Jerusalem artichoke on the immune system, its use is associated with increased body resistance to infections, through the effect on complement (the system of proteins that are constantly present in the blood, which are responsible for neutralizing viruses, resolving bacteria, and increasing the flow of leukocytes to the area of ​​​​infection ).

You can cook many tasty and healthy dishes from Jerusalem artichoke.

Jerusalem artichoke puree can be used as a substitute for potato puree or to thicken soups or gravies.

From it you can make soup-puree on vegetable or chicken broth. It is good to add green onions, basil or dill there.

From grated Jerusalem artichoke, you can bake pancakes / tertiks / potato pancakes.

Along with other vegetables, it can be used in vegetable stew.

Raw Jerusalem artichoke is also suitable for a winter salad, for example, along with grated carrots.

Organic Jerusalem artichoke does not need to be cleaned, it is washed with a brush before cooking. Many nutrients are found right under the skin, and when you scrub, you will also cut them off.

Jerusalem artichoke can cause bloating in some people, so it is best to start with small amounts, freezing before cooking and using fennel along with Jerusalem artichoke as a fresh root or seed can also help.

Ready Jerusalem artichoke is eaten within two days after preparation and is not frozen.

Jerusalem artichoke quickly darkens in the air, so that this does not happen, you can put it in water with a little lemon juice or vinegar if you are not going to cook it right away.

During cooking, the skin may darken due to the high iron content. And even after cooking, iron can give a gray tint to the roots. A small amount of lemon juice or vinegar added to the water during cooking will help to avoid this (about 1 tablespoon per liter of water). If you plan to make puree from Jerusalem artichoke, then add them 5 minutes before the end of cooking, as they make the texture of Jerusalem artichoke more dense.

It is undesirable to cook in cast iron or aluminum pans, because Jerusalem artichoke darkens.

Jerusalem artichoke. Solar Root Adventures

The earthen pear came to England in the reign of King James 1 in 1617. Here, some botanist, or gardener J. Goodeys, took up his breeding, who received from London two tubers the size of a chicken egg. He planted one at home, and gave the other tuber to his friend. The ground pear turned out to be very fruitful and in four years Goodeys was able to supply the whole of Hampshire with its tubers, as it became fashionable and was served at the tables of wealthy people.

By 1629, Jerusalem artichoke had spread so much that it was sold in huge quantities in the markets. The British boiled it, baked it, fried it, steamed it, baked it in pies with raisins, meat, etc. However, its rapid mass distribution played a cruel joke on the ground pear. Even the poor have stopped eating it. But as strange as it may seem, it remained on the tables of exquisite gourmets, as it was boiled in a special way in wine and butter, and tasted like artichokes. It is said that this similarity was the reason for calling it the "Jerusalem Artichoke".

The ground pear was especially popular in Belgium and Holland. Where she, under the name of an underground artichoke, got in 1613. In the Dutch province of Zeeland, the ground pear was especially popular. There, the local population ate from November to April, digging as needed. Here, a boiled earthen pear was eaten with pepper, vinegar and sunflower oil, or peeled, sprinkled with flour and fried in oil. The leaves and stems were fed to livestock.

But Jerusalem artichoke enjoyed such popularity in Belgium and Holland until 1740, when potatoes appeared, brought to Bruges by the merchant Vergult. Potatoes had one significant advantage. Unlike Jerusalem artichoke, potato tubers could be preserved for almost a whole year, while tubers of dug Jerusalem artichoke deteriorated very quickly.

A similar picture was observed in France. But unlike Belgium and Holland, in France the Jerusalem artichoke continued to be bred, although not in such quantities as at the turn of the 18th and 19th centuries. A significant merit in this was the pharmacist Parmentier, already known to you, who described him in a brochure on potatoes. As well as articles published in 1844 by the famous French scientist Busengo. But, as in England, the Jerusalem artichoke has become only a regular on the dining tables in expensive cafes and restaurants.

Jerusalem artichoke was brought to Russia and Ukraine in the XNUMXth century, under Tsar Alexei Mikhailovich the Quietest. But he came to us not as a garden vegetable, but as a medicinal plant. He got to Russia through Arkhangelsk. Tsar Alexei Mikhailovich ordered to interview all the healers about the methods of healing known to them and the healing herbs that they had ever used. And some reported that they were treating patients with pears infused with wine or vinegar for melancholy and heart disease.

Now Jerusalem artichoke occupies 2,5 million hectares all over the world, it is common in many countries, especially in France, where its area reaches 250 thousand hectares, and the harvest is 7,5 million tons. In France, the area under Jerusalem artichoke cultivation is almost equal to the area under potato plantings. In the United States, the area under Jerusalem artichoke from 1981 to 1990 increased from 400 hectares to 700 thousand hectares, the harvest is 28 million tons. And in Canada, farmers harvest 13 million tons of Jerusalem artichoke.

In Germany, Poland, Hungary, Jerusalem artichoke is grown mainly as a fodder crop for grazing and fattening pigs. Significant areas are occupied by Jerusalem artichoke in the Scandinavian countries, England, Japan, China, countries of Asia Minor. In little Austria, this crop covers an area of ​​​​130 thousand hectares. But in the country, the area under plantings of Jerusalem artichoke is insignificant: less than 1 thousand hectares.

Author: Rechushkin A.

Jerusalem artichoke (earth pear), Helianthus tuberosus. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• For the treatment of diabetes: use as an alternative to sugar. Jerusalem artichoke contains inulin, which does not increase blood glucose levels, so it can be used to prepare sweet dishes, such as desserts.
• For the treatment of gastrointestinal diseases: soak 2-3 Jerusalem artichokes overnight, then grind and add to a glass of water. Drink 1 glass a day before meals. Such an infusion can help improve digestion and reduce inflammation in the intestines.
• For the treatment of hemorrhoids: Apply fresh Jerusalem artichoke leaves to the affected area of ​​external hemorrhoids. This will help reduce inflammation and reduce pain.
• For the treatment of arthritis: use Jerusalem artichoke as an additional source of calcium, which will help strengthen bones and joints.
• For the treatment of kidney disease: use an infusion of Jerusalem artichoke roots. Brew 1 tablespoon of roots in 1 liter of boiling water, leave for 30 minutes and strain. Drink 1 glass throughout the day. This infusion can help improve kidney function and reduce inflammation.

Cosmetology:

• Mask for the face: Grind a small amount of fresh Jerusalem artichoke in a blender or meat grinder, add 1 tablespoon of natural yogurt and 1 teaspoon of honey. Apply to face for 15-20 minutes, then rinse with warm water. This mask can help hydrate the skin and make it softer and smoother.
• Hair care product: Grind 2-3 fresh Jerusalem artichokes in a blender or meat grinder, add 1 tablespoon of olive oil and a small amount of water to get the consistency of a paste. Apply to hair for 15-20 minutes, then rinse with warm water and shampoo. This remedy can help strengthen hair and make it shinier and healthier.
• Body cream: use Jerusalem artichoke extract as an active ingredient in your body cream. It can help hydrate the skin and improve its texture.
• Eye care product: use Jerusalem artichoke extract as an active ingredient in an eye cream. It can help reduce puffiness and dark circles under the eyes.
• Hand care product: use Jerusalem artichoke extract as an active ingredient in hand care cream. It can help moisturize the skin of the hands and make it softer and smoother.

Attention! Before use, consult with a specialist!

Jerusalem artichoke (earth pear), Helianthus tuberosus. Tips for growing, harvesting and storing

Jerusalem artichoke, also known as ground pear or sunflower, is a perennial plant native to North America and parts of Europe and Asia.

Tips for growing, harvesting and storing:

Cultivation:

• Choice of location. Jerusalem artichoke can be grown both in the sun and in partial shade. It prefers fertile soils and does not tolerate flooding.
• Landing. Jerusalem artichoke can be planted in spring or autumn. The distance between plants should be about 60 cm. Planting depth is about 10-15 cm.
• Care. Plants need to be watered regularly, especially during periods of dryness. After the first shoots appear, all side shoots should be removed to focus energy on the main stem. You also need to regularly weed the rows to avoid competition between plants.
• Cleaning. Jerusalem artichoke can be harvested from September to November, when the stems dry and fall off. The roots are dug up with a shovel, being careful not to damage them.

Preparation and storage:

• Cleaning. Immediately after collection, the roots must be cleaned of dirt and earth. Do not wash the roots with water, so as not to damage their surface.
• Storage. Roots can be stored in a cool place at around 5-10°C. Cellars or refrigerators work well.
• Storage of Jerusalem artichoke in the ground:
• Cleaning. Before winter, you need to remove all the stems and leaves, leaving only the roots.
• Protection. To protect the roots from freezing, you can cover them with a layer of straw or sawdust.
• Cleaning. Roots can be harvested throughout the winter when they are needed.

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