Ferula smelly (asafoetida). Legends, myths, symbolism, description, cultivation, methods of application

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Ferula smelly (asafoetida). Legends, myths, symbolism, description, cultivation, methods of application

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Content

Photos, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism
Botanical description, reference data, useful information, illustrations
Recipes for use in traditional medicine and cosmetology
Tips for growing, harvesting and storing

Ferula smelly (asafoetida), Ferula assa-foetida. Photos of the plant, basic scientific information, legends, myths, symbolism

Ferula smelly (asafoetida)

Basic scientific information, legends, myths, symbolism

Sort by: Ferula (Ferula)

Family: Umbelliferae (Apiaceae)

Origin: Ferula stink comes from Iran and Afghanistan.

Area: Ferula stink is common in Central Asia, Iran, Afghanistan, India and Pakistan.

Chemical composition: The roots of the plant contain resin, which consists of more than 40 components, including asarone, camphor, limonene, pinene and others. The plant also contains a number of useful substances, including calcium, iron, phosphorus, carotene, vitamin C and others.

Economic value: Ferula stink is widely used in cooking, in particular in Indian and Mongolian dishes. It is also used as a seasoning and flavoring agent in medicine and perfumery. In addition, the plant has many medicinal properties, including anti-inflammatory, antimicrobial, antispasmodic, choleretic and others.

Legends, myths, symbolism: In ancient Persian mythology, asafoetida was associated with the goddess of love and beauty, Angrboda. According to the myth, she used asafoetida to keep her youth and beauty. Asafoetida may be associated with protection and warding off evil spirits, as its scent is considered offensive and repulsive.

Ferula smelly (asafoetida), Ferula assa-foetida. Description, illustrations of the plant

Ferula smelly, Ferula assa-foetida L. Botanical description, distribution, chemical composition, features of use

Ferula smelly (asafoetida)

Celery family - Apiaceae.

Perennial plant 70-120 cm tall with a thickened root and a swollen, spongy stem inside, branching at the top and bearing a dense, almost spherical inflorescence.

Lower branches solitary, alternate; upper several in whorls. The leaves are large, early withering, glabrous above, softly pubescent below, with double-pinnate segments. The stem leaves are smaller than the basal ones, the upper ones are in the form of membranous sheaths.

The central umbrella is very large, spherical; the lateral umbrellas are much smaller. Petals are pale yellow. The fruit is oval.

Blooms in early spring.

Widespread in deserts.

Homeland - Iran (Khorasan), Afghanistan (Herat), Tajikistan. Occurs in Central Asia Kyzyl-Kum, Kara-Kum, Badkhyz.

Ferula smelly (asafoetida)

All parts of the plant have a strong garlic odor. The root contains 50-70% resin, 12-35 gum and 3-6% essential oil with an admixture of sulfur, which gives the plant a sharp unpleasant odor.

Young shoots are used as spicy vegetables; resinous mass from the roots, as well as dried and powdered seeds are used as a seasoning for foods and drinks.

Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.

Asafoetida. Basic information about the plant, use in cooking

Ferula smelly (asafoetida)

Asafoetida is a perennial herbaceous plant of the Apiaceae family. From the cuts on the overgrown asafoetida turnip root, a milky juice (latex) is released, which, when dried, produces a very odorous spice that can replace onions and garlic. Another name for the plant is stink ferula.

Asafoetida in dry form is a granular mass of indefinite shape (resin), soft as wax. But the most common form of the spice is asafoetida powder, which uses wheat, rice, or corn flour to prevent sticking. A mixture of the smell of garlic and onion with a more pronounced garlic component forms the basis of the spice smell. One of the most remarkable characteristics of asafoetida is the volatility of its smell and its corrosive taste.

The hardened milky juice of asafoetida consists of resin (40-65%), gum (12-25%), essential oil (5-20%). The essential oil contains mainly organic sulfides, which are responsible for the pungent smell of asafoetida.

This seasoning improves the digestive process, helps eliminate unpleasant belching, prevents flatulence, and also has an analgesic effect. Traditional Indian medicine believes that asafoetida has a strong antibacterial effect, relieves spasms, and relieves pain. The use of asafoetida is not limited to taking it inside. Those who want to get rid of joint pain and arthritis make a paste of this spice and apply it to the right place. Indians who used this spice in their daily menu believed that it rejuvenates and fights aging.

Asafoetida is now almost exclusively an Asian spice.

Place of growth: Iran, Afghanistan, Tajikistan. It also grows in Iranian and Iraqi Kurdistan, as well as in regions bordering Iran and Afghanistan.

Culinary properties. In Asian cuisine, asafoetida, in resin and powder form, is often used to replace onions and garlic. The resin is used very carefully, and it is absolutely necessary to fry it in oil. In addition to a significant improvement in taste, asafoetida also dissolves better in oil and is more evenly distributed in food. The spice is used in meat, rice, bean and vegetable dishes, often with other spices to soften the harsh flavor of asafoetida.

Author: Laptev Yu.P.

Ferula smelly (asafoetida), Ferula assa-foetida. Recipes for use in traditional medicine and cosmetology

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Ethnoscience:

Treatment of respiratory diseases: take 2-3 grams of asafoetida and pour 250 ml of boiling water. Leave for 10-15 minutes and drink 2-3 times a day to reduce the symptoms of cough, asthma and other respiratory problems.
Treatment for abdominal pain: take 2-3 grams of asafoetida and pour 250 ml of boiling water. Leave for 10-15 minutes and drink 2-3 times a day to improve digestion and reduce symptoms of dyspepsia, constipation and diarrhea.
Head pain treatment: take 2-3 grams of asafoetida and pour 250 ml of boiling water. Leave for 10-15 minutes and drink 2-3 times a day to reduce headaches.
Treatment of skin diseases: mix asafoetida powder with vegetable oil and apply on the affected area of the skin. Asafoetida can help reduce inflammation and speed up the healing of wounds and ulcers.

Cosmetology:

Mask for the face: mix 1 tbsp asafoetida powder with 1 tbsp honey and some water to make a paste. Apply to face and leave for 10-15 minutes, then rinse with warm water. This mask will help reduce inflammation, shrink pores, and improve skin texture.
Face cream: Mix 1 tablespoon of asafoetida powder with 1/2 cup coconut oil and 1 teaspoon honey. Heat in a water bath until the powder is completely dissolved, then remove from heat and cool to room temperature. Apply to face as needed to hydrate and protect.
Hair Mask: mix 1 tablespoon of asafoetida powder with 1 tablespoon of vegetable oil (such as coconut or olive) and apply to hair, leave for 20-30 minutes, then wash hair with shampoo. This mask will help improve hair health and relieve irritation and itching.

Attention! Before use, consult with a specialist!

Ferula smelly (asafoetida), Ferula assa-foetida. Tips for growing, harvesting and storing

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Ferula stink, also known as asafoetida, is a perennial plant used in cooking and medicine.

Tips for growing, harvesting and storing:

Cultivation:

Choice of location. Ferula stink prefers a sunny location and fertile, well-drained soil. It can be grown both outdoors and in pots.
Landing. Ferula stink can be planted in the ground in the spring. The distance between plants should be about 60-90 cm. Planting depth is about 2-3 cm.
Care. Plants should be regularly watered and fed with compost or mineral fertilizers. It is necessary to remove weeds and loosen the soil to ensure sufficient oxygen in the root zone. It is also necessary to prune to improve the shape and provide new growth.
Cleaning. Ferula stink can be used to prepare various dishes, both fresh and dried.

Workpiece:

Collection. Ferula stink should be harvested when it reaches maturity. Plants bloom in July-August. The roots and rhizomes are collected, they are dug up, washed from the ground and peeled.
Drying. Harvested roots and rhizomes must be dried in air or in a drying chamber at a temperature not exceeding 40 ° C. To do this, they need to be distributed in one layer on a dry surface and allowed to dry for several days.

Storage:

Storage of dry roots and rhizomes. Dry roots and rhizomes of stink ferula can be stored in a dry place at room temperature for up to 2 years.
Storage in powder form. Roots and rhizomes of stink ferula can be powdered and stored in glass jars or foil bags in a dry and cool place. Ferula stink powder can be stored for up to 6 months.
Storage in the form of pieces. Stinky ferula roots and rhizomes can be cut into pieces and stored in glass jars or foil bags in a dry and cool place. Pieces of stinky ferula can be stored for up to 1 year.

Ferula stink is a valuable plant that can be used as a seasoning in cooking and for the preparation of tinctures and decoctions.

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