Chistyak spring. Legends, myths, symbolism, description, cultivation, methods of application

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Chistyak spring. Legends, myths, symbolism, description, cultivation, methods of application

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

Directory / Cultivated and wild plants

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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

Chistyak spring, Ficaria verna. Photos of the plant, basic scientific information, legends, myths, symbolism

Chistyak spring

Basic scientific information, legends, myths, symbolism

Sort by: Chistyak (Ficaria)

Family: Poppy (Papaveraceae)

Origin: Europe Asia

Area: The spring chistyak is common in Europe and Asia, as well as in North America, where it was introduced by man.

Chemical composition: Spring Chistyak contains organic acids, flavonoids, carotenoids and other biologically active compounds.

Economic value: Chistyak spring is used in folk medicine as an anti-inflammatory, wound healing, choleretic, diuretic and tonic. Also used in cooking, added to salads and other dishes.

Legends, myths, symbolism: Chistyak spring is associated with spring holidays and renewal. In ancient Greek mythology, the spring chistyak was associated with the goddess of transition and renewal, Persephone, who was abducted by the god of the dead, Hades, and forced to spend part of the year in the underworld, which caused winter cold and the death of nature. When Persephone returned to earth, nature awakened to life, and the first spring flowers appeared, including spring chistyak. In modern culture, spring chistyak can be a symbol of renewal, awakening and rebirth. It can be used in magical practices to alleviate diseases related to the stomach and reproductive system, as well as to attract the energy of renewal and restoration.

Chistyak spring, Ficaria verna. Description, illustrations of the plant

Spring chistyak, Ficaria verna Huds. Description, habitats, nutritional value, culinary use

Chistyak spring

Chistyak is a perennial herbaceous plant from the buttercup family.

In early spring, its shiny lacquered round-heart-shaped leaves and bright yellow flowers are still visible from afar in damp meadows.

Leaf petioles are long, reach 10-12 cm, i.e. 2-3 times longer than the leaf itself. Chistyak flowers are solitary, consist of 6-12 petals. The height of the flower stem is 10-30 cm. The root part is highly branched, the root can be compared with a brush of thick threads sticking out in all directions.

Between individual filaments-roots there are a large number of white or slightly grayish nodules. In different plants, there are from 10 to 30 pieces. The length of the nodules is different, ranging from 1 to 2,5 cm. The shape of the nodules is club-shaped.

Chistyak grows in damp places, meadows, forest edges, along river banks, in ravines and among shrubs.

The amount of vitamin C ranges from 180-190 mg%. This allows us to consider chistyak a very useful vitamin plant, which appears immediately after the snow melts along with lungwort, snowdrops and goose onions.

There are six known species of chistyak. In food, mainly spring chistyak is used as the most common.

Chistyak greens and tubers have long been used as a medicine. Good remedy for scurvy.

The spring floods of the rivers washed the tubers out of the soil and carried them to one place where they could be harvested like potatoes. The plant saved people from hunger and disease.

You can make salads from chistyak, store it in dried, salted and pickled form.

Author: Koshcheev A.K.

Spring chistyak, Ficaria verna Huds. Botanical description, distribution, chemical composition, features of use

Chistyak spring

Buttercup family - Ranunculaceae.

Perennial herbaceous plant 10-30 cm high with branched ascending stems and often with brood nodules in leaf axils.

Basal leaves are long-petiolate, round-heart-shaped, a few stem leaves are short-petiolate, triangular-heart-shaped. The leaf blade is shiny above, notched along the edge.

Flowers 2-3 cm in diameter. Petals oblong-elliptical, golden yellow, 4-6 mm wide. Fruits are fluffy with a fleshy appendage.

Blooms early in spring; soon after fruit ripening, the aerial part of the plant dies off.

Grows in ravines, damp meadows, edges, lawns, deciduous forests.

It is found in Eurasia: from the Atlantic coast in the west to Western Siberia in the east. The range of the species includes the entire Mediterranean, including the countries of the Middle East and North Africa.

Medicinal, ornamental, poisonous plant.

In Western Europe, flower buds are pickled with vinegar and eaten as capers. Young shoots are used as a salad and condiment.

In the Transcaucasus and Central Asia, there is a puffy chistyak (millet - F. falcicularis C. Koch.). Its juicy leaves have a burning taste, and are used by the local population as a spicy seasoning.

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

Chistyak spring. Basic information about the plant, use in medicine and cooking

Chistyak spring

Chistyak spring is a low perennial herbaceous plant with creeping or ascending stems. Chistyak roots are fleshy, collected in bundles in the form of small tubers. This led to the scientific name of the plant. The Latin word "ficus" means "vine berry" (fig). The thickened tubers of the chistyak resemble the fruits of a fig.

Chistyak - one of the earliest spring plants, blooms before the leaves begin to bloom on the trees. Bright green leaves and golden flowers stand out far from last year's dry foliage. Chistyak is common in the forests of Europe, Western Siberia, and the Caucasus. Prefers damp places on the edges of oak forests, often found in gardens and parks, in kitchen gardens. Serves as a favorite object for collecting flowers in the spring, when nothing else blooms.

During a rainy or cloudy day, the flowers of the chistyak close. The plant reproduces vegetatively, with the help of brood buds developing in the axils of leaf petioles.

It must be remembered that the leaves and stems of the chistyak are somewhat poisonous after flowering and excessive consumption can lead to diseases. Young leaves and spring root tubers are not poisonous and are a tasty and nutritious product suitable for making soups and borscht, okroshka and cold soups.

In the North of Russia, a decoction of young chistyak leaves is drunk for scurvy. The Russian name of the plant is due to the fact that not so long ago, the root nodules of the chistyak removed warts, cleansed the skin of freckles and spots.

Author: Reva M.L.

Chistyak spring, Ficaria verna. Recipes for use in traditional medicine and cosmetology

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

Ethnoscience:

Treatment of skin diseases: mix the crushed leaves and stems of spring chimney with enough water to make a paste. Apply this paste on the affected skin, leave on for 20-30 minutes, then rinse with warm water. This recipe helps reduce inflammation and heal wounds.
Joint pain treatment: prepare a decoction of spring chistyak roots by adding 1 tablespoon of crushed roots to 1 liter of water and boil over low heat for 20-30 minutes. Cool and strain, then drink the resulting infusion 2-3 times a day to relieve joint pain.
Treatment of kidney disease: prepare an infusion of spring chistyak roots by adding 1 tablespoon of crushed roots to 1 liter of boiling water and simmer over low heat for 20-30 minutes. Cool and strain, then drink the resulting infusion 2-3 times a day to improve kidney function and remove toxins from the body.
Cold treatment: prepare an infusion of spring chistyak leaves by adding 1 tablespoon of crushed leaves to 1 liter of boiling water and simmer on low heat for 20-30 minutes. Cool and strain, then drink the resulting infusion several times a day to reduce the symptoms of a cold.
Treatment for indigestion: prepare an infusion of spring chistyak roots by adding 1 tablespoon of crushed roots to 1 liter of water and boil over low heat for 20-30 minutes. Cool and strain, then drink the resulting infusion 2-3 times a day to improve digestion.

Cosmetology:

Face tonic: prepare an infusion of fresh spring chistyak leaves by adding 2-3 tablespoons of crushed leaves to 1 liter of boiling water and simmer on low heat for 20-30 minutes. Cool and strain, then use the resulting infusion as a facial tonic. Apply to the face with a cotton pad and leave for a few minutes, then rinse with warm water. This tonic helps to improve the complexion and make the skin look fresher.
Mask for the face: Mix the crushed leaves and stems of the spring chickweed with honey and enough water to make a thick paste. Apply the resulting mass on the face and leave for 10-15 minutes, then rinse with warm water. This mask helps to moisturize the skin and make it softer and smoother.
Body cream: Add a few drops of spring chist oil to your regular body cream. Use daily to improve skin condition and make it firmer and smoother.
Body Scrub: mix the crushed leaves and stems of spring chistyak with olive oil and sea salt. Massage the resulting mixture all over your body, then rinse with warm water. This scrub helps to remove dead skin cells and make the skin softer and smoother.

Attention! Before use, consult with a specialist!

Chistyak spring, Ficaria verna. Tips for growing, harvesting and storing

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

Spring grasshopper (Ficaria verna), also known as spring grasshopper, is a perennial plant that can be grown in the garden or vegetable garden.

Tips for growing, harvesting and storing spring chistyak:

Cultivation:

Chistyak spring prefers moist and sunny places. Therefore, it is best to plant it on the banks of water bodies or in areas with a good drainage system.
Planting is done in spring or autumn, at a distance of 15-20 cm from each other.
Plants need regular watering during dry weather.
Chistyak spring can spread quickly, so to control it, you should grow it in a separate bed.

Workpiece:

Chistyak spring can be eaten fresh or used to prepare tinctures and decoctions.
The leaves and stems of the spring chistyak should be collected during the flowering period of the plant, when it contains the maximum amount of nutrients.
Collected leaves and stems should be thoroughly washed and dried on paper towels or in the shade in a ventilated place.
For the preparation of tinctures and decoctions of spring chistyak, you can use both fresh and dried leaves and stems of the plant.

Storage:

Fresh leaves and stems of spring chistyak can be stored in the refrigerator in vegetable bags for up to several days.
Dried leaves and stems can be stored in glass jars or bags in a cool, dry place for up to a year.
Infusion and decoction of spring chistyak can be stored in the refrigerator for up to several days.

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