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Common reed. 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 reed, Phragmites australis. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Phragmites (Reed)

Family: Poaceae (Grains)

Origin: Common reed is widespread in Eurasia and North America

Area: The common reed grows in many parts of the world, including Europe, Asia, Africa, Australia and North America.

Chemical composition: Cane contains fiber, silicon, calcium, potassium, magnesium, manganese, zinc, iron, copper, boron, phosphorus and other minerals.

Economic value: Cane is used for livestock feed, paper making, construction, and wastewater treatment. It is also often grown as an ornamental plant.

Legends, myths, symbolism: In ancient Greek mythology, the reed was associated with the god Pan, who was often depicted with a reed pipe. Also, the reed was a symbol of victory and triumph, as can be seen from the images of the reed on coins and coats of arms. In Christian tradition, the reed has been associated with Jesus Christ and his suffering on the cross. According to legend, the Roman soldiers gave Jesus a reed instead of a staff to mock him. This moment was captured in the Gospel as one of the torments of Christ. In Chinese mythology, the reed also has a symbolic meaning. It is considered a symbol of vitality and fearlessness, as it can survive in conditions of high humidity and flooding.

Common reed, Phragmites australis Description, plant illustrations

Common reed, Phragmites australis. Description of the plant, area, cultivation, application

It grows everywhere near reservoirs, ponds, rivers, in wet wetlands, meadows, among shrubs. Propagated by rhizomes, quickly penetrating into moist soil.

Perennial herbaceous coastal aquatic plant up to 4 m high. The stem is flexible, 2 cm thick, does not break from the wind, but only bends. Rhizome creeping, up to 2 m long. Long hollow shoots depart from it.

The leaves are alternate, long, flat, lanceolate, leathery, sharp at the edges, bluish-green. They, like a weather vane, turn edge to the wind.

Blooms from July to September. The inflorescence is a panicle with many spikelets, sprawling, fluffy, up to 30 cm long, purple or silvery-brown in color.

Before heading, a young plant contains extractives, vitamin C, fiber, cellulose, protein, fat, and carotene. Sugar, starch, protein substances were found in dried rhizomes, vitamins, carotene, phytoncides were found in the leaves.

For economic purposes, cane is used quite widely. Since ancient times, musical instruments have been made from the plant - pipes, squeakers for flutes, clarinets.

The stems are used in the production of paper, cardboard, and reeds are pressed from them - a building material with sound and heat insulating properties.

Young, tender shoots, sweet rhizomes are used in nutrition. They are consumed raw, boiled, baked, marinated, soups, vinaigrettes, mashed potatoes, flour for bread products are prepared.

Cane salad. Dip the washed cane roots in salted water, cook over low heat until cooked, put in a colander, then cut into pieces 2 cm long, add chopped sorrel, grated horseradish, salt. Top with sour cream or mayonnaise. 300 g of cane roots, 50 g of sorrel, 50 g of horseradish, 50 g of sour cream (or mayonnaise), salt to taste.

Boiled cane roots. Rinse the cane roots thoroughly with cold water, cut into pieces 2-3 cm, boil in salted water over low heat until tender, then put in a colander. When the water drains, sprinkle the roots with chopped sorrel. Fill with vegetable oil or sour cream. 400 g of cane roots, 50 g of sorrel, 40 g of sour cream (or vegetable oil), salt to taste.

Cane root puree. Rinse the cane roots thoroughly with cold water, boil in salted water, pass through a meat grinder, salt. Season with fried onions with nettles and 5% vinegar. 200 g of cane roots, 60 g of nettle, 50 g of onion, 25 g of vegetable oil, vinegar, salt to taste.

Cane flour. Thoroughly rinse the reed rhizome with cold water, cut into pieces of 0,5-1 cm, dry in the oven or oven, then grind. Use as an additive in grain flour when baking bread, gingerbread, cookies, biscuits and other products.

Bread with cane flour. Mix wheat flour with cane flour (3:1), add yeast diluted in a small amount of milk, egg, warm milk with water, salt, flour, knead the dough, sprinkle with flour, cover with a napkin and put in a warm place for 40 minutes. When the dough rises, punch it down and knead it so that it easily lags behind your hands and the walls of the dish. Form the bread, cover with a napkin, let stand in a warm place for 30 minutes and bake. 1 kg of flour, 400 ml of milk (or a mixture of milk and water), 40 g of yeast, 1 egg, salt to taste.

Cookies with cane flour. Mix wheat flour with cane flour (3:1), add butter beaten with egg, grated bitter almonds, sugar, stir and put in a cold place for 8-12 hours. Then roll out the dough, cut out cookies of various shapes, put on a baking sheet, brush with egg, sprinkle with sugar and bake in the oven until golden brown. 300 g flour, 100 g butter, 1 egg, 100 g sugar, 2-3 bitter almonds, 50 g sugar.

Cane syrup. The rhizome, collected in the spring, is peeled, washed with cold water, cut and boiled in water for 1 hour. Then strain and boil in a sealed container until the consistency of syrup. Store in a glass container in a cool place.

Cane coffee. Dried rhizomes grind in a coffee grinder (can be mixed with chicory). Brew like coffee. Drink with milk, cream.

The stems and leaves are used in folk medicine. They have antipyretic, diuretic, diaphoretic, anti-inflammatory, vitamin effects.

Cane tincture. Grind 20 g of cane leaves and stalks, insist in 200 ml of boiling water in a thermos for 4 hours, then strain. Drink 50 ml 4 times a day for colds, diseases of the kidneys, bladder, edema.

Infusion of cane stalks. Infuse 50 g of fresh stems in 300 ml of boiling water for 6 hours, strain. Drink 50 ml 4 times a day before meals with general weakness, hypovitaminosis.

Sprinkle powder from dried cane leaves on festering, long-term healing wounds and ulcers.

Contraindications have not been established.

Young stems and leaves are harvested in May - June. Dry in a well-ventilated room, under a canopy, in attics, laying out a thin layer, periodically turning over.

Rhizomes are taken from the bottom of the reservoir with rakes, pitchforks, hooks, washed with cold water, cut off the aerial parts and small roots and dried for several hours in the air, then dried in dryers, ovens, ovens at a temperature of 55-60 ° C.

Well-dried raw materials break with a crunch, sweetish taste, pleasant smell.

When harvesting, you can not dig out all the plants in a row. It is necessary to leave a part of the reed for the restoration of thickets.

The shelf life of rhizomes is up to 3 years, stems and leaves - 1 year.

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

Common reed, Phragmites communis Trin. Description, habitats, nutritional value, culinary use

Reed is a perennial herbaceous plant from the cereal family, with long creeping rhizomes, a straight tall stem in the form of a bluish-green straw up to 3-4 m long.

The leaves are alternate, linear, long, flat, hard, cutting along the edges. At the top of the stem are many-flowered spikelets collected in a silvery-brown long fluffy panicle.

It grows on damp soil, along the banks of rivers, ponds and swamps, in meadows and among shrubs.

Dried cane rhizomes contain up to 15% sugars and up to 50% starch. In the stems - up to 46% cellulose.

The economic importance of reed is widely known. It has long been used for roofing, shielding and fences, as bedding for livestock, for alcohol and silage, paper and insulating material, furfural, for making adobe and fertilizer, and as a fuel; brooms and dry bouquets were made from inflorescences, vibrating parts (beeps) for wind instruments were made from stems; young plants were used to feed horses and cattle.

Tender young shoots are used for food. They are eaten raw and pickled, prepared from them salads, soups, vinaigrettes, mashed potatoes, stewed with butter. From the rhizomes collected in late autumn or spring before the flowering of the cane, flour and a coffee substitute are obtained.

Flour is used not only for baking bread, but also as a seasoning for other dishes.

Drying the rhizomes and pickling young shoots is considered to be the best way to harvest cane for nutrition. In order to preserve reed stocks, it is recommended to harvest in the same area in a year or two. This will allow to regulate its productivity and keep stocks at a certain level.

When harvesting rhizomes, the length of which reaches 2 m or more, you can leave part of the rhizomes in the soil. This will also help maintain the cane crop.

Author: Koshcheev A.K.

Common reed, Phragmites australis. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• For the treatment of kidney disease: mix equal parts of common cane, linden flowers and plantain roots. Brew 1 tablespoon of the mixture in 1 liter of boiling water, leave for 30 minutes and strain. Drink 1 glass throughout the day. This infusion may help improve kidney function.
• For the treatment of skin diseases: use young shoots of common cane as a wrap on diseased skin. It can help reduce inflammation and itching.
• For the treatment of cough: use the root of the common cane to prepare the infusion. Brew 1 tablespoon of the root in 1 liter of boiling water, leave for 30 minutes and strain. Drink 1 glass throughout the day. This infusion can help soothe coughs and soothe sore throats.
• For headache treatment: Apply an ointment prepared from the roots and leaves of the common cane and natural honey to the temples and forehead. It can help relieve headaches.
• For the treatment of hemorrhoids: use the roots of the common cane to prepare the infusion. Brew 1 tablespoon of roots in 1 liter of boiling water, leave for 30 minutes and strain. Use this infusion for sitz baths. It can help reduce the inflammation and soreness of hemorrhoids.

Cosmetology:

• Mask for the face: Mix 2 tablespoons of powdered dried cane shoots with 1 tablespoon of natural honey. Apply to face for 10-15 minutes, then rinse with warm water. This mask can help clear the skin and reduce inflammation.
• Hair care product: Mix 1 tablespoon dried cane shoot powder with 1 tablespoon natural honey and 1 tablespoon coconut oil. Apply to hair for 10-15 minutes, then rinse with warm water. This remedy can help strengthen the hair and improve its texture.
• Hand cream: use cane extract as an active ingredient in your hand cream. This will help moisturize your skin and reduce dryness.
• Massage oil: use common cane extract as the active ingredient in massage oil. It can help improve circulation and reduce skin inflammation.
• Eye care product: use cane extract as the active ingredient in your eye cream. This remedy can help reduce puffiness and dark circles under the eyes.

Attention! Before use, consult with a specialist!

Common reed, Phragmites australis. Tips for growing, harvesting and storing

Common reed, or reed, is a tall perennial plant that grows in wetlands and water bodies.

Tips for growing, harvesting and storing:

Cultivation:

• Choice of location. Cane can be grown both in open fields and in wetlands. It prefers moist soils but does not tolerate flooding.
• Landing. Cane can be planted in spring or autumn. The distance between plants should be about 1 meter. 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. Cane can be harvested in late summer or early autumn when the stems have reached their maximum height.

Workpiece:

• Cleaning. Immediately after collection, the stems must be cleaned of leaves and other impurities.
• Drying. Dry the stems in the shade at a temperature not exceeding 30 ° C. The stems can be placed on a flat surface or hung on ropes.

Storage:

• Storage in a dry place. Dry stems can be stored in a dry place at a temperature of about 15-20 °C. It is best to store the stems in a horizontal position.
• storage in water. Fresh stems can be stored in water at around 5-10°C. But in this case, they will be stored for no more than a few days.

Common cane can be used to make a variety of products such as carpets, baskets and furniture, as well as for building work and as livestock feed.

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