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CULTURAL AND WILD PLANTS
Physalis. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Physalis, Physalis. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Physalis Family: Solanaceae (Solanaceae) Origin: South and Central America Area: Physalis is found in tropical and temperate regions of Central and South America, Africa, Europe and Asia. Chemical composition: Physalis contains vitamins C, A, B1, B2, B3, folic acid, iron, phosphorus and potassium, as well as anthocyanins, carotenoids and flavonoids. Economic value: Physalis fruits are used in cooking for the preparation of desserts, compotes and jams. They are also used medicinally to treat certain conditions such as arthritis, Parkinson's disease and diabetes. Legends, myths, symbolism: In Mexican culture, physalis is associated with the day of the dead. It is said that on this day the dead come to earth to taste the life-filled physalis, which becomes especially popular on this day. Physalis can also be used as decoration on graves. In some cultures, physalis is associated with protection from evil spirits and disease. It is said that this flower can help protect a person from evil forces and bring health and well-being. In modern culture, physalis is associated with exoticism and originality. It can be used as a decorative element to create unusual and vibrant compositions.
Physalis, Physalis. Description, illustrations of the plant Common physalis, Physalis alkekengi. Botanical description of the plant, area, methods of application, cultivation
The name of the genus Physalis comes from the Greek fisalic, which means "bubble", because of the characteristic shape of the fruit shell - the cap. Herbaceous perennial plant with a woody stem at the base, 40-60 cm high. Leaves are 6-12 cm long and 4-9 cm wide. The flowers are white, five-lobed, corolla 10-15 mm in diameter. The calyx grows after flowering, but remains with the fetus in the form of a swollen bladder, sometimes the size of a chicken egg. The fruit of the physalis is a brown or reddish berry, enclosed in a sheath-like sheath of fused sepals - orange or red, similar to a Chinese paper lantern. The calyx in the first time after flowering grows noticeably faster than the fruit. When the fruit is fully ripe, the calyx dries up, and its color changes to brown. The fruit outwardly and even in the cut looks like a tomato (because, like a tomato, it is a representative of the Solanaceae family). Physalis is native to Central America and southeastern North America. Later it was introduced to Southern Europe, then the species penetrated eastward up to China and Japan. Physalis vulgaris is more resistant to cold than other species of Physalis. The common physalis is the only species that can overwinter in temperate climates and regrow annually from rhizomes. Therefore, he can "run away" and landings, run wild and meet along roadsides, in landfills, in the vicinity of settlements. About 10% of the mass of physalis fruits are dry matter, and the seeds of the plant are 15% oily. There are many sugars, tannins and bitter substances, non-toxic alkaloids, pectins, carotene, vitamin C, phytoncides and proteins in the fruits of physalis. In addition, physalis fruits contain mineral and red coloring matter, citric, tartaric, malic and succinic organic acids.
Physalis fruits are rich in trace elements such as:
Physalis roots contain alkaloids such as tropine, pseudotropine, tegloidin and cusgiggrin. The leaves contain many steroids - campesterol, sitosterol cholesterol, stigmasterol and isofucosterol, as well as carotenoids - beta-carotene, alpha-carotene, physoxanthin, zeaxanthin, lutein, cryptoxanthin, zeaxanthin and lutein ether. Physalis leaves contain flavonoids and phenol carboxylic acids. The fruits of common physalis are unsuitable for human consumption because of the bitter taste. The fruits of other species of physalis are eaten: this is sticky-fruited physalis, or vegetable, or Mexican, or Mexican tomato (Physalis ixocarpa Brot.) and pubescent physalis, or strawberry (Physalis pubescens L.). Another type of physalis - Peruvian physalis (Physalis peruviana L.) is grown relatively rarely. In the southern regions of growth, the fruits of common physalis are consumed fresh. However, it should be borne in mind that they are covered with a wax-like sticky coating, therefore, before eating, the berries must be doused with boiling water. Ripe berries are a dietary product, they have a sweet taste with slight sourness and characteristic bitterness. Physalis fruits are added to salads, canned food and vegetable soups. Boiled fruits are used as a seasoning for second courses, and delicious caviar is made from baked berries. Physalis berries are dried, jam and juices are made from them. By introducing useful physalis fruits into your daily diet, you can provide the body with organic acids, which will normalize the acid-base balance, as well as get lycopene and pectin, which are excellent antioxidants, and the fiber necessary to normalize the digestive function, as well as steroids and tannins. substances. Due to the presence of quartzetin in berries, physalis is an excellent antihistamine, antioxidant and diuretic. In temperate climates, the fruits may not ripen and cause poisoning, so in more northern areas, physalis is grown only as an ornamental plant.
Physalis vulgaris. Basic information about the plant, use in medicine and cooking
Perennial plant 20-100 cm high, nightshade family. The fruit is an orange-red berry enclosed in a fiery orange, bubble-shaped, almost spherical calyx with sharply converging teeth at the top. Seeds whitish or yellowish, finely meshed. Blooms in May - August. Berries ripen in June - September. The fruits contain sugars, traces of a non-toxic alkaloid, a bitter substance, 0,1% carotene, organic acids (mainly citric, but also malic, tartaric and succinic), 45-100 mg% of vitamin C, red coloring matter fizalin; seeds - 24-35% drying fatty oil, alkaloids. Ripe fruits without a cup are used as food as a dietary product, confectionery is prepared from them. The bitterness inherent in fresh berries disappears when they are frozen. Green fruits, along with a cup, are salted and marinated. Red food coloring is obtained from the fruits for coloring butter. Essence from fresh berries is used in homeopathy. In folk medicine, the fruits were used as an analgesic for rheumatic pains, as a wound healing, for nephrolithiasis, cystitis, liver diseases, as a choleretic, for articular rheumatism, edema, and also as a hemostatic and diuretic, the juice was used externally for lichen. Authors: Dudnichenko L.G., Krivenko V.V.
Physalis strawberry (Peruvian cherry, Cape gooseberry), Physalis peruviana L. Classification, synonyms, botanical description, nutritional value, cultivation
Synonyms: Ph. Edulis Sims. Names: English. peruvian cherry, cape goosberry; fr. alkekenge du Perou, coqueret du Perou; German Gelber Alkekengi, Capische Stachelbeere, Judenkirsche; fl. iodenkers; Swede, gul judekors; it. alchechengi giallo, erba eider; Spanish alquequence; port, alkekengi; Polish garliczka, zorawinka. The plant in the tropics is a perennial, in the northern regions it is an annual, as it dies annually from the action of low temperatures in the fall; 70-100 cm tall, strongly branched. The leaves are heart-shaped or oval, slightly serrated; flowers solitary, small, with brown spots at the base of the petals. The fruit is an orange berry, from 5 to 12 g in weight, dressed in a wrapper formed by a growing cup, round-oval in shape, sweet, with a pleasant strawberry flavor and aroma. The fruits are edible fresh; suitable for confectionery. A plant with a long growing season; in the middle lane it is possible only when breeding seedlings. Seedlings are grown in the same way as tomato; it is planted in the ground after the last spring frosts have passed at a distance of 50x50 cm. Author: Ipatiev A.N.
Physalis, Rhysalis peruviana. Methods of application, origin of the plant, range, botanical description, cultivation
This is a favorite vegetable plant of Mexicans. Fruits - multi-seeded berries - are eaten raw or canned, used to make vegetable caviar, jam. They contain 8-9% dry matter, 3-4% sugars, 0,2-0,3% pectin, rich in vitamins, especially PP, have a high iron content. Despite the rather wide distribution, the vegetable physalis culture has no economic value. The center of origin of culture is tropical America. Vegetable physalis is grown in India, some countries of tropical Africa, Mexico and some other areas. Physalis - a plant from the Solanaceae family - is represented in culture by more than 20 species. The most popular among them is vegetable physalis (Physalis peruviana L. var. edulis), belonging to the Mexican group. Physalis is a bushy herbaceous plant up to 1,5 m high, with large oval leaves. Flower 5-membered, corolla yellow. It is characterized by a strong growth of the calyx, which then fits the fetus. The fruits are round, yellow, 1-2 cm in diameter, contain a large number of seeds. The plants are pruned annually after fruiting. The plant is very photophilous, however, when grown in open areas under the influence of strong winds, growth inhibition is observed. Physalis grows especially well in the tropics at an altitude of at least 800 m above sea level.
Along with vegetable physalis, in some countries they also grow berry physalis, or strawberry, which forms not so large, but sweeter fruits (the dry matter content in them reaches 13-17%, sugars - 8-10%). Strawberry physalis is more thermophilic. Planting is carried out with seedlings grown from seeds in pots or on a bed, when the plants reach a height of 10-12 cm. The row spacing is 70-90 cm, the distance between plants in a row is 40-45 cm. It should be noted that in the cold, seed germination is greatly delayed . In the tropics, Physalis plants are grown up to 3 years. They begin to bear fruit within 2-3 months after planting. Authors: Baranov V.D., Ustimenko G.V.
Physalis Mexican (Mexican tomato), Physalis aequata Jacq. The birthplace of the plant, the history of distribution and cultivation
Synonyms: Physalis ixocarpa Brot., Ph. philladelphica Lam., Ph. violacea Car. An annual plant, about 1 m high, with bare leaves of an elongated ovoid shape, almost entire or slightly serrate-toothed. The flowers are quite large, yellow, wheel-shaped, with dark purple spots at the base of the petals. Lilac stamens. Corolla cleft. The fruits are quite large (30-60 g), most often flat-round, light yellow, green and purple, dressed with an overgrown cup, corresponding to the size of the fruit or torn by an overgrown fruit. The variety is medium early, productive and cold-resistant, like all plants of this species. It is used for pickles, in fresh and baked forms, for marinades, caviar, in soups and for confectionery. Confectionery-plants with spreading bushes; fruits with high acidity, round, weighing 30-50 g, light and dark green. Yielding, maturing (like all forms of this species), mid-early variety. Valuable for making marmalade, stalemate and other confectionery. The fruits of these varieties are devoid of the unpleasant aftertaste characteristic of the fruits of Mexican physalis. The plant can be propagated both using the seedling method (for an earlier and higher yield), and by direct sowing of seeds into the ground. Its seedlings are grown, like tomato plants. You can sow outdoors in early spring, as this physalis tolerates spring frosts. Sowing is done nesting (several seeds per nest) at a distance of 50x50 cm. Usually, Mexican physalis grows on its own in those gardens where it has been sown once, and even becomes a weed. Its fruits crumble when ripe, and the crop is harvested not from plants, but from the ground. Ph. angulafa L. - a plant similar to Mexican physalis, with insipid fruits, but somewhat smaller, with serrated leaves similar in shape to those of Ph. aequata. Distinguished by its yellow flowers, the petals of which do not have dark spots at the bases. The cup is ribbed. Ph. longifolia Lam. - long-leaved physalis. It is characterized by elongated-oval non-pubescent leaves on long petioles. Flowers and fruits on long fruit (color) stalks. The berry is small, enclosed in an elongated calyx, in which brown nervousness is pronounced. Author: Ipatiev A.N.
Physalis. The history of growing a plant, economic importance, cultivation, use in cooking
A glamorous relative of the tomato. Physalis belongs to the nightshade family, like tomatoes and potatoes, its homeland is South and Central America. This is the most numerous genus of the family, it has up to 90 species. Physalis is unmistakably recognized by its fruits - berries enclosed in a shell of fused sepals. The shell resembles a paper lantern, especially in autumn when the orange or red sepals dry up (physalis is Greek for "bubble"). A smart flashlight, however, is not a flower. The plant blooms in spring, its flowers have five petals, like all nightshades. The Indians cultivated different types of physalis in the pre-Columbian era. However, some researchers do not exclude that they collected wild physalis. Then the plant was brought to North America, Africa, Australia, the Pacific Islands, Asia and Europe. Physalis are herbaceous perennials, but in Europe they are grown as annual crops. Among them are quite a few decorative, but inedible species, the most famous, perhaps, is Physalis alkekengi, common physalis, or Chinese lantern. It is found even in the wild, growing every year from a rhizome. Its fruits are bitter and therefore inedible. Vegetable. The second group of species is vegetable, and here the palm belongs to the Mexican physalis R. ixocarpa, also known as P. philadelphica, also called the Mexican tomato, jam berry, or tomatillo. This is the most productive type of edible physalis. The diameter of the fruit in varietal plants reaches 7 cm, and one plant per season can bring up to 200 berries. The ripe berry is bright orange in color, it is colored by the carotenoid pigment lycopene. The fruits are sticky on the outside from a wax coating, so another name for the plant is sticky physalis. Many culinary recipes begin with a recommendation to first remove the wax coating, for example, hold the berries in boiling water for two to three minutes. Physalis is somewhat drier than a tomato, tasting sweet and sour. The vegetable physalis was more important to the Mayans and Aztecs than the tomato, and is now an important ingredient in Mexican cuisine. Like the tomato, it is eaten raw, added to soups and salads, stewed, salted and marinated, fried and baked. Sometimes the fruits are made into garlands and dried like chili peppers. Some varieties make good jam. Salsa! In many countries, a green sauce is prepared for meat dishes from local vegetables and herbs. In Mexico, such a sauce is called "salsa verde" and is made from physalis puree flavored with chili peppers, white onions, coriander and sometimes lime. The sauce can be of different spiciness, from moderate to scalding, cold or hot. Salsa verde is served with tortillas, fried meat and even fish. How to store vegetable physalis? Physalis is best stored in its natural shell, then in a dry, cold place it does not deteriorate for several months if put in one layer. The Indians store the fruits directly on the plant, which they pluck and hang upside down in a dry place. However, before eating the shell must be removed. Sweet berry. In addition to vegetables, there are berry varieties of physalis. Their fruits are smaller than those of a vegetable, but sweeter, for which the Indians greatly appreciated them: in pre-Columbian America, sugar sources were clearly lacking. In modern varieties of berry physalis, the sugar content can exceed 8%. And there is no adhesive shell on them, which is nice. The fruits of berry varieties are relatively small, 1-2 cm in diameter, they are usually used for confectionery purposes: they are added to pastries and fruit salads, boiled jam and, of course, eaten fresh. Peru and Chile are the birthplace of the Peruvian physalis P. peruviana. This is a very thermophilic plant, so it does not take root everywhere. Unfortunately, the fruits of the Peruvian physalis are very delicate and poorly stored; they lie in an intact flashlight for a month and a half. To extend the shelf life, the berries are dried like raisins or dried apricots. However, sometimes it is useful for fresh berries to lie down if they are picked ahead of time. Ripe physalis is yellow, slightly unripe - greenish. Another species, the pubescent physalis, or strawberry, P. pubescens, is also thermophilic, but less capricious than the Peruvian, and north of Mexico it propagates by self-sowing as a weed. Its fragrant and sweet berries resemble strawberries and pineapple in taste; up to half a kilogram of fruits can be obtained from one plant.
Physalis and chocolate. Connoisseurs highly praise the berry physalis in chocolate. Let's try to make a small chocolate cake. Peel five physalis berries and cut them in half; After removing the peel from the banana, mash it with a fork to make a puree. Then you need to beat two eggs with two tablespoons of sugar, add four tablespoons of flour, half a teaspoon of baking powder and a teaspoon of cocoa powder. Carefully pour 50 g of melted butter into this mixture (it is important not to overheat it), then add the physalis and banana puree and mix everything thoroughly with a spatula. The dough should be transferred to a greased form and baked for 15-20 minutes at 180 ° C. When the cake has cooled, take it out of the mold and pour 100 g of melted chocolate, heated in a water bath or in the microwave. Decorate the finished cake with three physalis berries and put in the refrigerator for ten minutes. What is Physalis good for? Physalis fruits contain a significant amount of vitamin A, as well as riboflavin, thiamine, nicotinic and ascorbic acids; organic acids, tannins; Of the mineral elements, most of all are potassium, phosphorus, magnesium and calcium. sugars on average 3,5 - 6%, in the sweetest varieties - up to 9%. What physalis stands out from other vegetables is pectins, so it makes wonderful jelly and marmalade. Physalis fruits contain many small seeds that a person swallows along with the pulp. The seed oil contains linoleic and oleic fatty acids, phytosterols, vitamin K and beta-carotene. But in general, physalis is a dietary product, in 100 g of sweet Peruvian physalis there are only 53 kcal. Physalis officinalis. They say and write that edible physalis is also healing. It is useful, of course, like any vegetable - a source of vitamins, but it cannot be called medicinal. At one time, the well-known medicinal plant of Ayurvedic medicine, ashwagandha, or ashwagandha (Indian ginseng), was attributed to the genus Physalis, but then taxonomists changed their minds, and now ashwagandha in Latin is called not P. somnifera, but Withania somnifera. Its properties are studied in laboratories, biologically active substances are isolated and examined. The Indians used some types of physalis for medicinal purposes, but usually not the ones we eat. There is evidence that the Lakota Indians ate the fruits of P. heterophylla to improve their appetite, the Iroquois washed a decoction of the dried leaves and roots of this plant with ulcers for venereal diseases and drank for stomach pains. The Navajo tribe used the dried leaves and roots of P. pubescens, while the Meskwaki brewed whole P. virginiana for dizziness. Native Americans were also treated with other types of physalis. In some US states, P. longifolia var. is banned as a hallucinogen. subglabrata (sometimes this variant is distinguished as a special species). The accusation, however, has not been proven. And P. longifolia itself is a rather cold-resistant plant, belongs to the berry varieties of physalis, its fresh fruits taste like unripe strawberries, and when dried, they are something between raisins and dried cranberries. Dried fruits are mixed with flour, from which bread is baked. The possible therapeutic properties of P. longifolia, as well as several other species, are now being investigated in various laboratories, mainly American ones, but have not progressed beyond cell culture experiments. Is physalis poisonous? It is claimed that the immature physalis is poisonous, as well as its sepals, which form a lantern. Indeed, plants of the nightshade family contain the poisonous glycoside solanine, but in such quantities that they cannot be poisoned, unless they eat a lot of potato berries. However, the times when ignorant Europeans ate the fruits of the potato, and not the tubers, have passed. The immature fruits of physalis are not poisonous, however, no one will eat them, because they are tasteless. And even the originals, who love to chew dry physalis lanterns, do not risk anything. Physalis and the Indians. Physalis seeds are often found in archaeological excavations and in dunghills. One such find, made in New Mexico, dates back to 298. Apparently, at that time, physalis dishes were almost the same as they are now. Considering that about a tenth of the feces found in ancient Indian settlements contain physalis seeds, it can be concluded that this culture occupied a significant place in the diet of Native Americans. Author: Ruchkina N.
Physalis. Application in cooking
Physalis vulgaris is often called dog cherry among the people, it is found among shrubs in forest plantations of almost the entire territory of Ukraine. The fruit is a spherical berry enclosed in a large bell-shaped bright red calyx, swollen and flattened from below. Physalis is sometimes called the Mexican tomato. Fruits abundantly in Ukraine. On one shoot, you can simultaneously see flowers, ovaries and ripe fruits. One plant produces up to 400-500 fruits. From them you can prepare jam, marmalade, molasses, marshmallow, jams, compotes. In the Caucasus, green fruits are pickled together with a cup, salted like cabbage. Fruits on the branches are a favorite component of dry winter bouquets, as they remain attractive for a long time. Author: Reva M.L.
Common physalis, Physalis Alkekengi L. Classification, synonyms, botanical description, nutritional value, cultivation
Names: Azer. erkilas; arm. barrel; cargo, chiapera; iem. Judenkirsche; fr. alkekenge, Goqueret, Lanterne. Stem about 40 cm high; corolla off-white, green inside; the calyx is small, but over time it grows strongly and surrounds a sweet-sour, with some bitterness, bright red berry. The berry is edible. (After frosts, the bitter taste is lost). The leaves are large, oval, dark green, hairless. It grows on sunny hillocks in Kazakhstan, along the Black Sea coast, in Eastern Europe, in southern Ukraine. The plant is not cultivated; children are its main consumers. There is a variety of Physalis Alkekengi, which is sometimes isolated as an independent species - Ph. Franchetti Masters. (Japan). In addition, several wild species of physalis are known, which, like vesiculate cherries, are eaten at their place of growth: Ph. angulata L., Ph. minima L. - from tropical countries; Ph. lanceolata Michoux, Ph. obscura Michaux, Ph. viscosa L. - from North America. Author: Ipatiev A.N.
Physalis, Physalis. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Physalis, Physalis. Tips for growing, harvesting and storing
Physalis (Physalis) is a genus of plants of the nightshade family, including more than 100 species. Depending on the species, physalis can be grown to decorate the garden, as well as used in cooking and medicine. Tips for growing, harvesting and storing: Cultivation:
Workpiece:
Storage:
It is important to remember that physalis contains solanine, which can be toxic in large amounts. Therefore, it should be consumed in moderation.
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