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CULTURAL AND WILD PLANTS
Hops ordinary. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Common hop, Humulus lupulus. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Hops (Humulus) Family: Cannabis (Cannabaceae) Origin: Eurasia Area: Hops are common throughout the world in temperate climates, and are used to make beer in Europe, Asia, and North America. Chemical composition: Common hop contains bitter acids, essential oils, cannabinoids, flavonoids, tannins and other biologically active substances. Economic value: Common hop is one of the main ingredients in the production of beer, and is also used as a medicinal plant for insomnia, anxiety, nervous disorders, diseases of the gastrointestinal tract, as well as to improve appetite and milk production in lactating women. In addition, hops are used in cooking for flavoring dishes and in the cosmetic industry for the production of shampoos and soaps. Legends, myths, symbolism: In medieval Europe, hops were used as a cure for various diseases. It was said that hops help fight insomnia, stomach diseases and depression. Also, hops have been used as an aphrodisiac and a means to increase sexual activity. In Egyptian mythology, hops were associated with the beer goddess Hathor, who was the patroness of female beauty and fertility. It was said that Hathor invented beer to console the sun god Ra, who was saddened by his old age. In some cultures, hops are associated with masculine energy and strength. Hops are said to help men increase their stamina and improve their sex life. In addition, hops can be used as an amulet to bring good luck and wealth. In Western culture, hops are associated with the production of beer and are one of the main ingredients of this drink. Hops are used to give the beer its characteristic flavor and aroma, and to keep the beer fresh and stable.
Common hop, Humulus lupulus. Description, illustrations of the plant Common hop, Humulus lupulus L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Perennial herbaceous liana with a well-developed rhizome, from which stems up to 5 m long, with hooked thorns extend. The leaves are hard, ovate, three-five-lobed, large-serrated, long-petiolate. The flowers are small, greenish-white; female ones form short spikes. The fruit is nuts, collected in brown infructescences (cones). Blooms in July. Hops originate from Asia. In the wild, it is distributed in all parts of the world with a temperate and humid climate. It grows among shrubs, in ravines, on river cliffs, along roadsides, forming fences, tangled thickets. Hops were consumed by the ancient Romans. In culture, he became known from the VIII century in Western Europe, and from the X - in Rus'. Currently, hops are cultivated on industrial plantations in many countries in order to obtain cones. They are harvested when they begin to ripen, that is, they acquire a greenish-yellow color, and spring when compressed. It is not recommended to collect cones with strongly protruding scales: they contain many seeds and few lupulin glands. The cones are plucked by hand and immediately dried in the open air, spreading out in a thin layer in the shade. After drying, they are knocked out in sieves to isolate the lupulin glands. Dried cones at a temperature not exceeding 40 ° C are fumigated with sulfur to protect them from pests, and then pressed. The presence of nuts in hop cones reduces the quality of hops, so only female specimens are planted on plantations, and in order to prevent pollination and the formation of nuts, male specimens of wild-growing hops are destroyed within a radius of 2 km. Hop cones are rich in lupulin, a bitter resinous aromatic substance. Lupulin contains bitter hop acid, resinous and tannins, vitamins P, C, and B1, a special kind of camphor, essential oil, some valeric acid, and a number of other compounds. Hops is used as a medicinal and food plant. In folk medicine, hop infusion is known as a sedative and anticonvulsant for diseases of the nervous system and as an analgesic for gastritis, peptic ulcer, cholecystitis. As a means of improving appetite, hops are recommended for people weakened by severe chronic diseases. A decoction of unripe fruits is taken for thrombophlebitis and as a diuretic, infusion - for malaria, pulmonary tuberculosis, for diseases of the joints, as an antihelminthic and antiscorbutic agent. A decoction of hop roots is used for jaundice and migraine, externally - for neuralgia, sciatica, skin diseases. Hop leaves are used to strengthen hair roots in case of early baldness, acne. Hop cones are part of the soothing tea. The essential oil is used to prepare the drug valocordin, and the dry extract of hop cones is used to prepare the drug valosedan. Since hops contain toxic substances, treatment with its preparations is carried out under the supervision of a physician. Hops are not bred specifically as a vegetable plant. But in the spring, before the leaves open, its young shoots can be used raw, like a salad, or cooked, like asparagus or cauliflower. Shchi is cooked from young leaves. The main use of hop cones is in the brewing industry. They give beer bitterness, aroma and the ability to persist for a long time without sour. The cones collected at the beginning of maturation have long been used in bakery for the preparation of liquid yeast. Hops are a good honey plant. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Common hop, Humulus lupulus. Description of the plant, area, cultivation, application
A perennial plant from the hemp family with curly ribbed stems that die off for the winter (grows in spring from rhizome buds), over 10 m long. The stem is tetrahedral, covered with short hooked spines along the ribs. Leaves on long, thin, tenaciously rough petioles with large lanceolate, mostly fused stipules; they are dark green above, lighter below, rough, seated with golden yellow glands, palmately incised into 3-5 large-sharply serrate lobes pointed at the edges. Only the upper leaves are sometimes entire. The root system consists of a main rhizome (uterus) thickened up to 12 cm, from which 8-10 thick main roots extend (deep into the soil up to 5 m), branched into thinner roots and a dense network of thin roots. Flowers small, dioecious. Staminate (male) flowers are greenish-yellowish, on short pedicels, collected in rare axillary paniculate inflorescences. Pistillate (female) flowers in single heads with large covering scales, in the axils of which 2 flowers sit. Covering scales increase greatly when ripe and give the inflorescence a resemblance to a cone. The scales are covered with golden yellow glands. The fruit is a whitish-gray, rounded, slightly compressed one-seeded nutlet from the sides. The glands contain lupulin - a powder of light yellow color. It consists of: essential oil, organic acids, yellow pigment, resinous and bitter, fatty and tannins, wax, etc. The leaves contain ascorbic acid. Blooms from June to mid-August. Hop culture is distributed mainly in European countries, Japan, USA, Australia. Only pistil (female) plants are bred. If a male appears near the hop plant, then it is destroyed in order to prevent pollination and the development of the seed-fruit, which would lead to the depreciation of the hop. The plant is cultivated in specially equipped fields with a system of poles with stretched cables and wire, along which this vine rises up, reaching a height of ten meters. Hop is a perennial crop, but only its root system hibernates, from which new shoots develop every year. Their segments can propagate the plant vegetatively. In late summer, the hop cone ripens, covered with greenish-yellow glossy glands full of resinous yellow lupulin. In addition to lupulin, the cones also contain hop resins, which are a mixture of phenols, resin acids and neutral resins. The quantitative content of phenols and resin acids determines the quality of hop cones. The content of these substances varies depending on the hop variety and cultivation conditions, both climatic and soil, as well as the timing of harvesting. The greatest amount of bitter substances is observed at the beginning of the browning of the cones. Cones are harvested by hand or mechanically at the beginning of ripening, when they acquire a yellowish color. They are torn off with their stalks so that when dried they crumble less into separate scales. Dry using an artificial heat source on grids. When dried, the buds should retain their greenish-yellow color. After drying, they are carefully placed in bags or boxes. Initially, hops were classified only as medicinal plants. The first beer flavored with hops was brewed by the peoples who lived in Mesopotamia, between the Tigris and Euphrates. Currently, hop cones are used exclusively for brewing beer, they give it a bitter taste and protect it from spoilage. The resins contained in the cones inhibit the development of bacteria that cause lactic acid fermentation. In addition to brewing, hops are also used in baking. Hop cones are used as a sedative, anti-inflammatory, diuretic. It is prescribed as a decoction for neurosis, insomnia, gastritis, and as a remedy that reduces painful irritation of the bladder with cystitis.
Cultivation. Hop cuttings are cut from the rhizomes of 3-8-year-old plants, planted in the spring in well-fertilized and cultivated soil, in pits filled with humus, at a distance of 1 m from one another, between rows - 2,5 m. In the autumn, manure (40 t/ha) and mineral fertilizers (up to 120 kg/ha) are applied on old hop stands and plowed between rows. In the spring, the underground parts of the stems, diseased and damaged roots are removed. With a length of plants 1-1,5 m, they are attached to wire trellises. During the summer, they loosen, feed, pinch the tops of the shoots, and remove stepchildren. Hops are harvested in late August - early September. The cones are dried, fumigated with sulfur dioxide and pressed into bags. The durability of hop plants is 20-30 years. Authors: Yurchenko L.A., Vasilkevich S.I. Hops ordinary. Description of the plant, area, cultivation, application
It grows everywhere in forests, in damp places, between shrubs, along river banks. Perennial herbaceous climbing plant. Stems 5-6 m long (sometimes up to 18 m), 4-b-sided, hollow, rough along the edges of the ribs, densely planted with hooked spikes, which are attached to the trunks of trees, shrubs or spread along the ground. They die for the winter. The leaves are large, on long, thin, rough petioles, rounded or ovate, heart-shaped at the base of the stems, green above, lighter below, rough, seated with golden yellow glands. Blooms in June - July. Flowers female and male are located on different plants. Male flowers are small, on thin pedicels, collected in paniculate, drooping, hard-hairy inflorescences, 2-3 cm long, light green, odorless, located at the tops of branches and stems. Female flowers on short petioles, yellowish-green, each with a small membranous bract, sitting 2 in the axils of larger bracts, collected in ovoid apical or axillary, stalked spikelets. After flowering, the bracts grow strongly, turn into seedlings - cones. On the inside of the bracts there are many sticky, yellow, shiny glands containing fragrant lupulin powder. Essential oil was found in it, which gives the plant a peculiar aroma, resinous, bitter, coloring substances, choline, etc. The root is perennial, fleshy, deeply (up to 3 m) penetrates the soil, white inside, light brownish outside. Under the ground, perennial, long, horizontal shoots depart from it, in the nodes of which buds and adventitious roots develop. Aerial stems grow from the buds every spring. The fruit is a round, flattened, one-seeded nutlet, whitish-gray in color, ripens in August - September. For economic purposes, various baskets are woven from flexible, durable hop stalks, low grades of paper are made, and they are used in gardening as a garter material. From the stems, a light brown strong fiber is obtained for coarse yarn, suitable for the production of ropes, burlap. Cones are used in the brewing and perfume industries. Hops are bred as an ornamental plant around arbors, balconies, porches, fences. Cones, young shoots and leaves are used in nutrition. Young underground shoots are used instead of cauliflower, asparagus. Since ancient times, hops have been used in bakery production for baking bread and various confectionery products. Sauces, gravies for meat and fish dishes are prepared from it. Salads, cabbage soup are made from young leaves rich in vitamins, soups, side dishes are made from shoots, they are stewed with vegetables. Hop salad. Rinse young tender hop leaves with cold water, blanch for 2-3 minutes, then chop finely, add chopped green onions, salt. Season with mayonnaise or sour cream, sprinkle with dill and parsley. 100 g of hop leaves, 25 g of green onion, 25 g of mayonnaise (or sour cream), salt, dill and parsley. Soup with hops. Rinse young underground shoots of hops with cold water, cut into pieces and boil in milk. Season with browned flour, add butter to taste and salt. 500 ml of milk, 150 g of hop shoots, 15 g of flour, 25 g of butter, salt to taste. Cereal soup with hops. Cook oatmeal for 10 minutes, add chopped hop roots, sorrel greens, salt and cook for another 20 minutes. Season with sour cream, sprinkle with dill. 150 g of hop roots, 50 g of sorrel, 25 g of sour cream, 40 g of oatmeal, 500 ml of water, salt, dill. Shchi with hops. Boil potatoes, onions in meat or vegetable broth, add sorrel, young hop leaves, bring to a boil. Season with tomatoes or tomato sauce, salt. Before serving, put slices of hard-boiled eggs, sour cream, sprinkle with dill and parsley on a plate. 500 ml of broth, 200 g of hop leaves, 25 g of tomato sauce, 70 g of potatoes, 100 g of sorrel, 25 g of onion, 1 egg, 25 g of sour cream, salt, dill and parsley. Boiled hop shoots. Rinse young underground shoots of hops with cold water, boil in salted water until tender, then drain in a colander. When the water drains, cut into pieces, season with butter, or mayonnaise, or tomato sauce. 400 g of hop shoots, vegetable oil, salt to taste. Stewed hop shoots. Rinse young shoots of hops with cold water, cut into pieces, add vegetable or melted butter, salt and simmer over low heat until tender. Before serving, season with sour cream, or tomato sauce, or mayonnaise. Sprinkle with parsley and dill. 300 g of hop shoots, 30 g of vegetable oil, 25 g of sour cream (or tomato sauce, or mayonnaise), salt, parsley and dill. Roasted hop shoots. Rinse young underground shoots of hops thoroughly with cold water and cook over low heat until tender. Drain the water, bread the shoots in breadcrumbs, salt, fry in vegetable or ghee, add the browned onion and continue to fry for another 3-5 minutes. Top with sour cream before serving. 400 g of hop shoots, 50 g of vegetable oil, 40 g of breadcrumbs, 50 g of onion, 25 g of sour cream, salt to taste. Hops porridge. Rinse young hop shoots, chop, cook on low heat for 30 minutes, salt, pour in milk and boil for another 10 minutes. 150 g hop shoots, 200 ml milk, 100 ml water, salt to taste. Hop root porridge. Rinse the hop roots thoroughly with cold water, chop, cook on low heat for 30 minutes, salt, pour in milk and boil for another 10 minutes. Drizzle with butter before serving. 150 g of hop roots, 200 ml of milk, 100 ml of water, oil and salt to taste. Mushroom sauce with hops. Rinse fresh mushrooms thoroughly, chop, fry with browned onions, add tomato sauce, boil for 15 minutes. Then pour in a decoction of hop cones, season with butter. Serve with meat and fish dishes. 150 g mushrooms, 15 g hop cones, 20 g vegetable oil, 50 g onion, 10 g butter, 250 g tomato sauce, salt to taste.
Hop cones are used in folk medicine. They have a calming, anti-inflammatory, diuretic, choleretic, analgesic, wound healing effect, improve metabolism. Hop preparations are used only as directed and under the supervision of a physician. In case of an overdose, abdominal pain, general weakness, fatigue, nausea, and vomiting may occur. Hop infusion. Infuse 20 g of crushed dried cones in 250 ml of boiling water for 30 minutes, strain. Drink up to 50 ml 2-3 times a day before meals for gastritis, colitis, diseases of the liver, kidneys, bladder, scurvy, scrofula, metabolic disorders. Wash wounds, ulcers, make compresses on bruises, on sore, swollen joints, wash your hair with dandruff, hair loss. Hop decoction. Boil 10 g of cones in 250 ml of water for 20 minutes, cool, strain. Drink 50 ml 3-4 times a day for the same diseases as the infusion. A decoction of hops and calamus. Boil 25 g of a mixture of hop cones and calamus rhizomes, taken equally, in 1 liter of water for 30 minutes, insist in a warm place for 1 hour, then strain. Wash your hair for hair loss. Hop ointment. Grind 1 tablespoon of hop cone powder with 1 tablespoon of lard or lanolin. Lubricate bruises, abscesses, carbuncles, joints with pain. Hop powder take 1/2 teaspoon 3 times a day to improve appetite, with cystitis, nervous excitement, insomnia, pain in the joints and muscles. Contraindications: pregnancy. Cones are harvested along with the stalks, when the bracts still tightly close the cone, have a greenish color. Overripe cones are yellow-brown in color, unripe - bright green for medicinal purposes are unsuitable. Rip off with hands, dry immediately in a well-ventilated area. Slow drying leads to loss of natural color. Properly dried raw materials are elastic, natural color, strong aromatic smell, astringent, bitter, spicy-spicy taste. The dried cones are shaken, sifted through a sieve that passes the glands. A yellow or golden powder is showered from the glands - lupulin (hop flour), a little sticky, very fragrant, bitter. Shelf life - 1 year. Authors: Alekseychik N.I., Vasanko V.A. Common hop, Humulus lupulus L. Botanical description, distribution, chemical composition, features of use
Hemp family - Cannabinaceae Perennial dioecious plant. Leaves three-five-lobed; male flowers are collected in brushes, female inflorescences in the form of capitate cones. Blooms in July - August. The fruits ripen in August - September. It grows in damp forests, along river valleys, among bushes, in ravines. The plant is widespread in the temperate climates of Eurasia and North America; also found in northern Africa (in Morocco). The origin of the plant is unknown. Hop fruit contains up to 3% essential oil, hop resins, wax, gum, bitter substances (16-26%), valeric, n-aminobenzoic and hops acids, lupulin glycoside, carotene, ascorbic acid, choline, thiamine, nicotinic acid, yellow coloring matter, tannins (3%), flavonoids. The essential oil of hops is fragrant, light or dark yellow in color, its main constituents are myrcene (30-50%) and myrcenol. The composition of the oil also includes linalool, geraniol, farnesene, caryophyllene, luparol, luparenol, esters of formic, acetic, butyric and other acids. Young shoots and leaves contain 0,095-0,19% ascorbic acid. Hop resins are a complex complex of substances (a mixture of phenols, resin acids and neutral resins). The quantitative content of phenols and resin acids determines the brewing value of a particular hop variety. The content of bitter substances varies depending on the hop variety and cultivation conditions (climatic and soil), as well as the timing of harvesting. The greatest amount of bitter substances is observed at the beginning of the browning of the fruit. Hop seedlings, the so-called "cones", collected at the beginning of ripening, have long been used in brewing and baking (for the manufacture of liquid yeast), when baking some types of bread. Hop tannins regulate wort fermentation and prevent beer from souring. Essential oils, resins, lupulin give the beer a peculiar aroma and bitter taste. Young shoots of hops are eaten in spring in vegetable dishes like asparagus or cauliflower. Essential oil of hops is included in preparations for the treatment of cardiovascular neuroses, angina pectoris, and intestinal spasms. Hop cones are part of a soothing tea, their decoction is used for insomnia, as a sedative, for neurasthenia, as well as for cystitis and frequent urination, sometimes as an antiscorbutic. From the dry extract of hop cones, sedatives are produced. The extract from hop cones has extragenic activity and is being studied for the purpose of hormone therapy. Substances with an antibacterial effect have been isolated from the cones, they are used in the manufacture of cosmetics. Extracts from hop cones are an integral part (often the basis) of a number of therapeutic creams for acne, dandruff, and for the treatment of dermatitis.
In folk medicine, hop cones are used as an appetizing bitterness and lactogenic agent, for diseases of the spleen, liver and gallbladder, gastritis, pulmonary tuberculosis, cystitis, edema, malaria, eczema, metabolic disorders, with excessive sexual arousal; roots - with migraine, jaundice. The plant was used externally as an analgesic for neuralgia, sciatica, gout, bruises, for aromatic baths, for the treatment of furunculosis, ulcers, lichen and eczema; with a decoction of hop cones, they wash their hair from dandruff and to strengthen hair in case of early baldness. In folk veterinary medicine, hops were used for edema, to improve digestion and as an anti-inflammatory. Due to the toxicity of the plant for internal use, it must be strictly dosed. Cases of poisoning of cows that have eaten a large amount of hops are known. Cones in the past were used for dyeing fabrics. Bees collect pollen from hops. The plant is decorative, climbing, cultivated to obtain cones and landscaping slopes, arbors, fences, balconies. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Common hop, Humulus lupulus L. Botanical description, habitat and habitats, chemical composition, use in medicine and industry
Perennial herbaceous plant with a long creeping rhizome, of the mulberry family (Mogaseae). The stems are herbaceous, faceted, curly, bearing long-petiolate, deep-heart-shaped whole or 3-5-lobed, serrated leaves along the edge with round lanceolate stipules. Flowers unisexual, dioecious in axillary inflorescences. Male flowers on thin pedicels, drooping, arranged in axillary, terminal pendulous panicles; female flowers on very short pedicels, 2 in the axils of larger bracts, collected in heads, growing during fruiting into cones, located singly or in clusters. The fruit is rounded - one-seeded nutlet. Blooms in July - August. Range and habitats. The plant is widespread in the temperate climates of Eurasia and North America; also found in northern Africa (in Morocco). The origin of the plant is unknown. It grows on rich soils along river valleys, ravines, in riverine and ravine damp broad-leaved forests, in shrubs, in willow and alder forests. It has long been bred on special plantations. Chemical composition. The hop seed contains essential oil (up to 3%, according to other sources, 0,3-1,8%), hop resins, wax, gum, bitter substances (16-26%, according to other sources, 11-21%), valeric, n-aminobenzoic and hops acids, lupulin glycoside, carotene, ascorbic acid, choline, thiamine, nicotinic acid, yellow dye, tannins (3%), flavonoids. Young shoots and leaves contain 0,095-0,19% ascorbic acid. The essential oil of hops is fragrant, light or dark yellow in color, its main constituents are myrcene (30-50%) and myrcenol. The composition of the oil also includes linalool, geraniol, farnesene, caryophyllene, luparol, luparenol, esters of formic, acetic, butyric and other acids. Hop resins are a complex complex of substances (a mixture of phenols, resin acids and neutral resins). The quantitative content of phenols and resin acids determines the brewing value of a particular hop variety. The content of bitter substances varies depending on the hop variety and cultivation conditions (climatic and soil), as well as the timing of harvesting. The greatest amount of bitter substances is observed at the beginning of the browning of the infructescences. Application in medicine. Common hop seedlings (lat. Strobilus Lupuli) or female "cones" of common hop (Amenta Lupuli) are used as medicinal raw materials. Fruit stems with stalks are harvested in July - August, when they have a yellowish-green color. Dry quickly in the shade or in well-ventilated areas. Essential oil and extract are used as part of complex preparations for cardiovascular action and for kidney diseases. The extract is included in the preparation "Urolesan". Humulin and essential oil have a calming (sedative) effect, are part of the drug "Valocordin", which is recommended for cardiovascular neuroses, angina pectoris, intestinal spasms. Hop cones are part of a soothing tea, their decoction is used as an analgesic for nephrolithiasis and inflammation of the bladder and for the treatment of pyelonephritis, for insomnia, as a sedative, for neurasthenia, as well as for cystitis and frequent urge to urinate, sometimes as an antiscorbutic. Hop cone extract has estrogenic activity and is being studied for the purpose of hormone therapy. Substances with an antibacterial effect have been isolated from the cones, they are used in the manufacture of cosmetics. Extracts from hop cones are an integral part (often the basis) of a number of therapeutic creams for acne, dandruff, and for the treatment of dermatitis. In folk medicine, hop cones were used as an appetizing bitterness and lactogenic remedy (infusion), for diseases of the spleen, liver and gallbladder, gastritis, pulmonary tuberculosis, cystitis, edema, malaria, eczema, metabolic disorders, with excessive sexual arousal; roots - with migraine, jaundice. The plant was used externally as an analgesic for neuralgia, sciatica, gout, bruises, for aromatic baths, for the treatment of furunculosis, ulcers, lichen and eczema; with a decoction of hop cones, they wash their hair from dandruff and to strengthen hair in case of early baldness. In folk veterinary medicine, hops were used for edema, to improve digestion and as an anti-inflammatory. Due to the toxicity of the plant for internal use, it must be strictly dosed.
Other uses. Hop seedlings, collected at the beginning of maturation, have long been used in brewing and baking (for the manufacture of liquid yeast), when baking some types of bread. Hop tannins regulate wort fermentation and prevent beer from souring. Essential oils, resins, lupulin give the beer a peculiar aroma and bitter taste. Young underground hop shoots that have just come to the surface are eaten in spring in vegetable dishes like asparagus or cauliflower and for green cabbage soup like nettles. Hop seedlings, the so-called "cones", were used in the past for dyeing fabrics. Bees collect pollen from hops. The plant is decorative, climbing, cultivated to obtain cones and landscaping slopes, arbors, fences, balconies. Long stems can be used to produce fiber suitable for making coarse burlap and ropes. Authors: Turova A.D., Sapozhnikova E.N. Curly hop, Humulus lupulus L. Description, habitats, nutritional value, use in cooking
Hops is a perennial herbaceous plant from the mulberry family. The stems are tetrahedral, curly or clinging with spikes to the trunks and branches of trees and shrubs. The length of the stem reaches 5-6 m. The leaves are three- or five-finger-lobed, with a heart-shaped base, strongly rough, especially below, oppositely located on the stem, serrate along the edge. Flowers are unisexual and dioecious. Male flowers - on thin pedicels, drooping, arranged in hanging panicles. Female flowers - on very short pedicels, collected in heads, growing into cones, arranged singly or in clusters. The fruit is round, in the form of a nut. Blooms in July and August. Prefers wet places, shrubs along the banks of rivers and ravines. The hop seedlings, called cones, contain the bitter substance lupulin, resins, wax, humulic and valeric acids, essential oil (up to 2%), choline, yellow pigment, and the leaves contain up to 170 mg% of ascorbic acid. Hop cones are used to make beer, liqueurs and baked goods. Sauces prepared with hops stimulate appetite, improve digestion, and have a calming effect. Young fleshy rhizomes are used in spring as asparagus, boiled and fried, and also as seasonings. Essential oil is used for the perfume industry, for flavoring liquors and beer. Author: Koshcheev A.K. Hop. Application in cooking
Young underground shoots of hops are used in early spring instead of asparagus and cauliflower. They are boiled a little in salt water, fried, adding various seasonings to taste. Author: Reva M.L.
Common hop, Humulus lupulus. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Common hop, Humulus lupulus. Tips for growing, harvesting and storing
Common hop is a perennial plant that is used to make beer and other beverages. Tips for growing, harvesting and storing hops: Cultivation:
Workpiece:
Storage:
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