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Common lentils (cultivated lentils, food lentils). 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 lentils (cultivated lentils, food lentils), Lens culinaris. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Lentils

Family: Legumes (Fabaceae)

Origin: Southeast Asia

Area: Lentils are common in temperate and tropical climates around the world.

Chemical composition: Lentils contain protein (about 25-30%), carbohydrates (about 50-60%), fiber, mineral salts (calcium, potassium, phosphorus), iron and B vitamins.

Economic value: Lentils are a valuable source of protein for humans and are used in the food industry for the production of canned food, flour products, soups and sauces. Lentils are also used as a fodder plant for animals.

Legends, myths, symbolism: In mythology, lentils are often referred to as a symbol of fertility and abundance. In the old days, lentils were a popular food item, especially among the poor, as they are high in protein and other nutrients. In religious traditions, lentils also have a symbolic meaning. For example, in Judaism, lentils are one of the main dishes of Passover, which reminds the Jews of the time of their release from Egyptian slavery. In Hinduism, lentils are a symbol of happiness, wealth and prosperity.

Common lentils (cultivated lentils, food lentils), Lens culinaris. Description, illustrations of the plant

Common lentils (cultivated lentils, food lentils), Lens culinaris Medik. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry

Annual herbaceous plant up to 75 cm high. Stem erect, furrowed. The leaves are oval, paired, ending in antennae. The flowers are small, white or purple. The fruit is a bean, usually two-seeded. Seeds flattened, lenticular, brown or black. Blooms in May-June.

Lentils are native to the mountainous regions of Southwest Asia. It was well known in ancient times in India, Egypt, Turkey as a food and fodder plant. In the XNUMXst-XNUMXth centuries AD, lentils were an important object of trade. Even then it was used for medicinal purposes. Later, lentils became known in many European states, as evidenced by the oldest excavations of piled buildings in Switzerland, Italy, southern Germany, Hungary, etc. Lentils are mentioned in Russian chronicles of the XNUMXth century.

Lentils are a frost-resistant crop, but demanding on moisture and heat. The optimum temperature for its growth and development is 25-30 °C. It is sown in early spring to a depth of 4-5 cm. It is cultivated in places with a flat terrain, since harvesting is possible only by mechanized means. Lentils are harvested when the lower fruits turn brown.

Lentil fruits have a rich chemical composition. This is a real pantry of proteins, consisting of essential amino acids. A lot of carbohydrates in lentils (up to 60% starch); there are fats, carotene, B vitamins and valuable minerals such as potassium, phosphorus.

Ancient physicians believed that the systematic use of lentils has a beneficial effect on the nervous system, makes a person calm, patient. In Russian herbalists, lentil decoction was recommended for constipation, lentil puree - as a binder, and also as a remedy for treating smallpox. And today, traditional medicine uses lentils. Burns are treated with a mixture of lentil flour and butter, and wounds with egg yolk. A decoction of lentils is recommended for kidney stones.

According to modern data, these medicinal properties of lentils are exaggerated. However, due to the large amount of beneficial nutrients, its grains do have a healing effect, especially on malnourished patients.

Lentils are a valuable food product. Lentil seeds boil better than other legumes; protein is completely digested. In terms of calories, lentils are not inferior to some varieties of meat. Soup, porridge, mashed potatoes are prepared from whole or ground seeds. Lentil flour is added to the sausage mass and bread, used in the manufacture of a coffee surrogate.

Lentils are also of nutritional value. Small dark-colored seeds are an excellent protein food for animals: 100 kg of grain contains 21 kg of digestible protein. Both straw and waste from grain processing are highly valued in terms of fodder qualities.

Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.

Lentil, Lens esculenta Moench. Classification, synonyms, botanical description, nutritional value, cultivation

Synonyms: Ervutn Lens L., L. culinaris Medic Vorles.

Names: fr. lentille, aroufle, arousse; English lentil; German Linse; Goal. linze; dates lindse; Swede, lins; it. lente, lenticchia; Spanish lenteja; port, lentilha; Polish soazewica.

A typical grain crop is also included in the category of vegetables only because in some cases its seeds are eaten unripe.

Many find that unripe lentil seeds are even tastier and resemble other legumes (beans, peas) commonly eaten unripe.

Annual plant, 15-75 cm high, pubescent; root thin, little branched; stem erect, faceted, slightly branched; leaves are alternate, short-petiolate, paired, ending in a simple or branched tendril; stipules semi-lanceolate, entire.

Leaflets 3-7-paired, on short petioles, oval, narrowly elliptical or linear, obtuse, but with a point at the end, 1-2 cm long, 3-8 mm wide.

Peduncles are thickish, usually shorter than the leaves (together with the inflorescence), ending in an awn.

The flowers are small, 5-7 mm long, collected 1-4 in the form of a brush, mostly drooping, white, pink or purple; pedicels approximately equal to half the length of the flower; calyx is short-campanulate, its teeth are almost identical, thin, filiform-subulate, much longer than the tube of the calyx, equal in length to the corolla or even exceed it; ovary almost sessile, with 2-3 ovules, pods drooping, rhombic, about 1 cm long and 8 mm wide; seeds in a pod 1-3, they are flattened, with an almost sharp edge, less often spherical.

There are many varieties of lentils. The species L. esculenta is divided into several ecological groups.

Cultivars cultivated in Europe belong to the Central European and Central Asian ecological groups.

According to the size of seeds, lentils are divided into three groups: large-seeded (6-9 mm in diameter), medium-seeded (5-6 mm) and small-seeded (2-4,5 mm). Large-seeded forms of lentils are easier to boil than small-seeded ones.

The so-called plate lentil stands out with a peculiar, very flat shape of the seeds. In vegetable gardens, lentils are rarely cultivated, but are very common in field crops.

Author: Ipatiev A.N.

Lentil, Ervum lens. Methods of application, origin of the plant, range, botanical description, cultivation

In many Asian countries, lentils make a significant contribution to providing the population with protein foods. Soups are prepared from lentil seeds, lentil flour is mixed with wheat flour and bread is baked. Young beans are used as vegetables.

The seeds contain up to 36% protein, up to 2% fat and up to 60% carbohydrates. In terms of taste, lentils are superior to many grain legumes. Hay contains about 15% protein.

In world agriculture, the sown area under lentils is more than 3 million hectares with an average yield of 0,7-0,8 t/ha. The main region of lentil cultivation is Asia, it is also cultivated in small areas in Europe, North Africa (Ethiopia, Morocco), Latin America (Chile, Argentina, Colombia).

The genus Ervum L. includes 5 species; the species Ervum lens L., common lentil, was introduced into cultivation, the center of origin of which is the Mediterranean regions, as well as Central Asia. The species is divided into 2 subspecies: macrosperma Bar. - large-seeded and microsperma Bar. - small-seeded.

Lentil is an annual leguminous plant with a height of 15 to 70 cm. The root is taproot, the stem is slightly lodging, 4-sided, strongly branching. The leaves are compound, pair-pinnate, with 2-8 pairs of oval leaflets. Peduncles 1-4-flowered, flowers small, white, violet-blue. The beans are flattened, 1-3-seed, rhombic in shape, cracking when ripe. Seeds are lenticular, of various sizes and colors. The weight of 1000 seeds, depending on the subspecies, varies from 25 to 65 g.

The pollination process takes place in the phase of a closed flower, but there are cases of cross-pollination. The duration of the growing season is from 70 to 120 days.

Lentils are a more thermophilic crop than peas. The optimum temperature during vegetative growth is 12-16 °C, during the seed filling phase - 22-25 °C. Shoots of this crop tolerate short-term frosts up to 5 ° C.

Lentil is a relatively drought-resistant plant; it withstands a lack of moisture better than peas, broad beans, but worse than chinka, chickpea, cowpea. Small-seeded lentils are more drought-resistant. During germination, its seeds absorb 75-80% of water from their mass. More demanding on moisture in the initial growing season. Lentils are a long day plant.

Compared to other leguminous crops, lentils make higher demands on soil fertility. It grows best on loamy and sandy soils with a neutral reaction of the environment; it does not work well on compacted and heavy, as well as on acidic and alkaline soils.

Lentil culture has become widespread in the countries of the subtropical zone. The best predecessors for it are winter crops fertilized with manure, as well as tilled crops. Lentils are also sown on spring fields that are free from weeds, since this crop grows slowly in the first phases of the growing season.

When cultivating this crop for seeds, it is more efficient to apply manure under the previous crop. Mineral fertilizers applied directly under lentils in areas of insufficient moisture are not very effective. Phosphorus-potassium fertilizers in this case are best used under the previous crop. If the culture is placed on a manured predecessor, nitrogen is not recommended.

In areas where the total annual precipitation is 450-500 mm, in the fall, under the main plowing, phosphorus-potassium fertilizers should be applied at a rate of 40-60 kg/ha, and in the spring, when sowing, phosphorus - 10-15 kg/ha of a. w. On poor soils and when a high programmed yield is obtained, it is advisable to apply nitrogen fertilizers at a dose of 30-40 kg/ha of nitrogen to pre-sowing cultivation.

Soil cultivation should be aimed primarily at clearing crops from weeds. This is achieved by early harvesting of the predecessor, stubble plowing and plowing of fallow land to a depth of 25-27 cm in a short time, so that 1-2 cultivations can be carried out in autumn. It is recommended to harrow the plowing in autumn and spring, pre-sowing tillage is carried out to the depth of sowing seeds.

Preparation of seeds for sowing consists in bringing them up to the conditions of the sowing standard. Lentil seeds are very hygroscopic, so they must be stored in dry rooms. Before sowing, the seeds are treated, air-thermal heating is carried out, and on the day of sowing, they are treated with nitragin.

Lentils are sown at an early date simultaneously with the sowing of early grain crops in the usual row or narrow row method to a depth of 3 to 6 cm. seeds per 2,0 ha, or 2,5-2,5 kg/ha.

Care of crops consists in rolling, which significantly improves the water regime of the soil. Harrowing of crops is used before germination and after germination. On seed crops, it is necessary to carry out weeding.

Lentil beans do not ripen at the same time, they are attached very low from the soil surface, which makes it difficult to mechanize harvesting.

The main method of cleaning is separate. Mow lentils when yellowing and ripening 50% of the beans with mowers or headers converted to a low cut. The mowed mass is dried in windrows for 2-4 days, and then threshed by a self-propelled harvester with a pick-up. Low-growing lentils are harvested by direct combining when 85-90% of the beans are browned.

Authors: Baranov V.D., Ustimenko G.V.

Lentils. Legends, the birthplace of the plant, the history of distribution

Of all legumes, lentils have the thinnest stem, shortest beans, and smallest seeds. But in terms of nutrition, it occupies an honorable place among its relatives. In addition, lentil seeds - cakes quickly boil soft - not like round peas.

As they say, small spool, yes roads.

It is no coincidence that lentils have long been valued by many peoples. Along with wheat, it is found in the Egyptian pyramids - the last refuges of the pharaohs. But the pharaohs were supposed to take to the afterlife all the best that they owned during their lifetime.

The ancient Greeks and Romans also willingly ate lentil porridge and stew. When there was not enough lentils, they had to bring them from other places and pay a lot of money.

Arab merchants, going on a long journey, invariably took fried lentils with them. She was considered a very economical food: she seemed to have eaten quite a bit and was already full. But on the way, every extra kilogram is a burden.

If it happened to get sick on the road, lentil seeds came to the rescue. A healing agent was prepared from them, helping the traveler to regain lost strength. European doctors borrowed the prescription from the Arabs. It was called so - "Arab restoring".

Farmers also made friends with lentils for a very long time. Already a thousand years ago it was mentioned in the Kyiv chronicles - the most ancient handwritten books in Rus'. Boiled lentils were a favorite food not only of ordinary smerd peasants, but also of noble princes.

Until now, lentil grain is highly valued. It goes to soups and cereals, mashed potatoes and kissels, cakes and pies. And in confectionery factories, lentil flour is added to the dough, from which the highest grades of cookies are baked.

Our lentils are readily bought abroad: they are distinguished by their excellent taste and the largest grain. Many generations of Russian peasants gained such fame for her by their labor.

Author: Osipov N.F.

Common lentils (cultivated lentils, food lentils), Lens culinaris. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• Anemia treatment: Grind the lentil seeds and add to a glass of boiling water. Steep for 30 minutes, then strain and take the infusion 2-3 times a day to treat anemia.
• Treatment of stomach problems: crush the lentil seeds and add boiling water. Steep for 30 minutes, then strain and take the infusion 2-3 times a day to reduce stomach inflammation and relieve pain.
• Vision Improvement: mix chopped lentils with honey and blackberry juice. Take the resulting mass every day to improve vision.
• Treatment of urolithiasis: crush the lentil seeds and add boiling water. Infuse for 30 minutes, then strain and take the infusion 2-3 times a day to treat urolithiasis.
• Strengthening immunity: mix lentils with honey and take every day to strengthen the immune system and protect the body from infections.

Cosmetology:

• Mask for the face: grind the lentils into a powder and mix with a little milk. Apply the resulting mass on the face and leave for 15-20 minutes. Then wash off with warm water. This mask nourishes and moisturizes the skin and also helps to reduce wrinkles.
• Body Scrub: mix lentil powder with olive oil and massage the resulting mixture all over your body. This scrub helps to remove dead skin cells and make the skin softer and smoother.
• Hair Mask: mix lentil powder with coconut oil and apply the mixture to your hair. Leave on for 30-60 minutes, then wash your hair with shampoo. This mask nourishes and moisturizes the hair, making it softer and shinier.
• Face lotion: prepare a decoction of lentils, add a small amount of rose water and use as a facial tonic. This lotion tightens pores and improves complexion.
• Aromatic oil: add a few drops of lentil oil to a diffuser or water to humidify and freshen the air in your room. It can also help relieve stress and improve mood.

Attention! Before use, consult with a specialist!

Common lentils (cultivated lentils, food lentils), Lens culinaris. Tips for growing, harvesting and storing

Common lentil is one of the oldest cultivated plants grown for food. Lentils have many health benefits and are an important source of protein, iron, folic acid, and other vitamins and minerals.

Tips for growing, harvesting and storing lentils:

Cultivation:

• Lentils grow best in a sunny location with well-drained soil.
• Spray water on crops for the first few days to help them germinate.
• Lentils grow quickly and usually mature 80-110 days after sowing. It is recommended to harvest when the bean pod begins to turn yellow and dry.
• Planting lentils should be thinned out regularly to ensure proper spacing between plants.

Workpiece:

• After collecting the lentil pods, they must be dried and cleaned of leaves and other residues.
• Lentils can be stored in dry conditions to preserve their freshness and taste.

Storage:

• Store lentils in a dry, cool and dark place. The ideal storage location is a tightly closed container in a cool, dry place such as a pantry or refrigerator.
• Lentils can be stored for up to 12 months under proper storage conditions.

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