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Yarutka field. 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

Yarutka field, Thlaspi arvense. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Yarutka (Thlaspi)

Family: Cruciferous (Brassicaceae)

Origin: The plant yarutka field comes from Europe and northern Asia.

Area: Yarutka field is common in many regions of the world, including Europe, Asia, North America and Australia.

Chemical composition: The field yarutka contains glucosinolates, calcium, potassium, iron, magnesium, copper, manganese and selenium.

Economic value: Yarutka is an important weed in cereal crops, but can also be used as livestock feed. The plant is of medical importance, as it contains biologically active substances that can help in the treatment of diseases of the thyroid gland and liver. In addition, field yarutka is used in folk medicine as a remedy for coughs and colds.

Legends, myths, symbolism: In the cultures of some cultures, wild twig may be associated with hardiness and vitality, as it is a hardy and adaptive plant that can grow and thrive in a variety of conditions and soil types.

Yarutka field, Thlaspi arvense. Description, illustrations of the plant

Yarutka field, Thlaspi arvense. Description of the plant, area, cultivation, application

It grows everywhere like a weed along roads, in vegetable gardens, wastelands, meadows, fields.

Annual herbaceous plant 30-50 cm high. Stems erect. Stem leaves - sessile, oblong; basal - stalk-bearing, on long petioles.

Blooms from April to autumn. The flowers are small, white, collected in corymbose inflorescences. The fruits are flattened pods with oily seeds, surrounded by a winged border, similar to shields. Over the summer, one plant produces up to 70 seeds.

There is a lot of vitamin C in the plant, a vitamin of group B, synirgin glycoside were found; the seeds contain a fatty oil resembling flaxseed.

For economic purposes, a fresh plant is used in the fight against insects.

Young leaves are used for food. Salads, vinaigrettes, side dishes are prepared from them. They are put in the first and second courses, gravies, sauces. Yarutka leaves increase the content of vitamins, improve the taste of products.

Yarutka salad. Rinse the leaves thoroughly with cold water, cut, put on chopped boiled potatoes, salt, season with sour cream, or tomato sauce, or mayonnaise. Sprinkle with dill, parsley and green onions. 200 g of yarutka leaves, 150 g of potatoes, 50 g of sour cream (or tomato sauce, or mayonnaise), 25 g of green onion, salt, dill and parsley.

Salad with herring and yaruta. Peel the herring from the skin and bones, finely chop. Grate apple, boiled potatoes and beets on a coarse grater. Onion cut into half rings. Cut yarutka leaves. Place the products in a salad bowl: first, herring, yarutka leaves on it, then potatoes with apples, beets, onions. Fill with mayonnaise. Lay the second and third layers on top in the same sequence, pour over with mayonnaise. 100 g herring, 70 g potatoes, 50 g apples, 50 g beets, 25 g onions, 100 g yarutka leaves, 50 g mayonnaise.

Meat salad with yarutka. Boiled or fried meat cut into slices, potatoes, fresh cucumbers, apple, radish - into cubes, add chopped hard-boiled egg, yarutka leaves, leaf lettuce, salt, mix. Season with mayonnaise or sour cream, sprinkle with dill and parsley. 150 g of meat, 100 g of potatoes, 100 g of cucumbers, 50 g of apples, 50 g of radish, 1 egg, 150 g of yarutka leaves, 50 g of lettuce, 75 g of mayonnaise (or sour cream), salt, dill and parsley.

Vinaigrette with mushrooms and yarutka. Cut apples, boiled potatoes, beets, carrots into cubes. Salted or pickled mushrooms, pre-soaked, boneless herring, pickled cucumbers without peel and seeds, cut into small pieces. Mix everything, add yarutka leaves. Season with sour cream or mayonnaise with sour cream, sprinkle with dill, parsley and green onions. 50 g potatoes, 100 g beets, 70 g carrots, 50 g apples, 1-2 eggs, 150-200 g mushrooms, 50 g herring, 100 g pickled cucumbers, 150 g yarutka leaves, 150 g sour cream, 25 g green onions, dill and parsley.

Yarutka puree. Rinse yarutka leaves with cold water, put in a colander, chop in a meat grinder, salt. Pour puree into clean jars. Store in a cool place. Use as a seasoning for first, second courses, side dishes, sauces, gravy. 1 kg of yarutka leaves, salt to taste.

Yarutka caviar. Pass the greens of the yarutka, nettles, carrots through a meat grinder and simmer over low heat with butter or fat and sour cream. At the end of cooking, add salt, mustard, tomato sauce. 100 g of yarutka greens, 100 g of nettle, 100 g of carrots, 75 g of butter, 70 g of sour cream, 50 g of tomato sauce, salt, mustard to taste.

Grate boiled potatoes on a coarse grater. Cut fresh cucumbers into cubes. Grind green onions with salt. Grind the yolks with mustard, cut the whites into small pieces. Chop yarutka leaves. Mix everything, pour kvass, salt, add sugar, season with sour cream, dill and parsley. 1 liter of bread kvass, 100 g potatoes, 150 g cucumbers, 50 g green onions, 2 eggs, 300 g yarutka leaves, 75 g sour cream, mustard, salt, sugar to taste, dill and parsley.

Shchi green with yarutka. Finely chop carrots, parsley and celery roots, add chopped onion, sauté, put in hot water and boil for 10 minutes. Then add chopped sorrel, yarutka leaves, salt and cook over low heat for 5-6 minutes. Before serving, season with sour cream, sprinkle with dill and parsley. 1 l of water, 100 g of carrots, 20 g of parsley root, 15 g of celery root, 25 g of onion, 200 g of sorrel, 200 g of yarutka leaves, 50 g of sour cream, 20 g of vegetable oil, salt, dill and parsley.

Shchi from sauerkraut with yarutka. Boil potatoes, carrots, onions, cabbage in broth or water, add yarutka leaves, salt, bring to a boil. Season with sour cream, sprinkle with dill and parsley. 500 ml of broth, 100 g of potatoes, 50 g of carrots, 25 g of onions, 200 g of sauerkraut, 150 g of yarutka leaves, 50 g of sour cream, salt, dill and parsley.

Borscht with yarutka. Boil carrots, potatoes, beets, parsley root, onions in broth or water, add yarutka leaves, salt. Season with tomato sauce. Before serving, put sour cream in plates, sprinkle with dill and parsley. 500 ml of broth, 50 g of beets, 30 g of carrots, 50 g of potatoes, 10 g of parsley root, 20 g of onion, 150 g of yarutka leaves, 50 g of tomato sauce, 25 g of sour cream, salt, dill and parsley.

Goulash with yaruto. Cut the meat into pieces, sprinkle with lemon juice or vinegar, salt, sprinkle with black pepper and fry in a pan in vegetable oil or fat. Then put the meat in a duck bowl, add finely chopped carrots, onions, bay leaves, dill seeds, caraway seeds, pour in the broth and simmer over low heat until tender. At the end of cooking, add yarutka leaves, tomato sauce, sour cream. 500 g of meat, 50 g of fat (or vegetable oil), 50 g of onion, 100 g of carrots, 200 ml of broth, 200 g of yarutka leaves, 50 g of tomato sauce, 75 g of sour cream, 15 g of lemon juice or 20 ml of vinegar, 1 -3 bay leaves, 8 g dill and cumin seeds, salt, pepper to taste.

Boiled fish with yarutka. Cut the fish into portions, salt, keep in a cold place for 1,5-2 hours. Prepare a broth from fish heads, carrots, parsley roots, bay leaves, allspice, onions, put prepared fish, yarutka leaves into it and cook over low heat for 25 minutes. Put the fish on a plate, sprinkle with dill and parsley. 500 g of fish, 100 g of carrots, 20 g of parsley root, 500 ml of broth, 50 g of onion, 150 g of yarutka leaves, 3 bay leaves, 5 peppercorns, salt, dill and parsley.

Potatoes with herring and yartuk sauce. Boil potatoes, drizzle with oil. Serve with herring and yaruto sauce. To prepare the sauce, finely chopped boneless herring, chopped onion and yarutka season with mayonnaise, sprinkle with dill and parsley, 500 g potatoes, 300 g herring, 50 g onion, 100 g yarutka, 200 g mayonnaise, dill and parsley.

In folk medicine, grass, leaves, fruits, yarutka flowers are used.

The herb has a diuretic, expectorant, anti-inflammatory, antiscorbutic, astringent, wound-healing effect, reduces the acidity of gastric juice, improves the functions of the stomach, intestines, stimulates sexual activity in case of impotence.

Young leaves have an antiscorbutic, astringent, disinfectant effect.

Infusion of yarutka herb. Infuse 30 g of dried herb in 200 ml of boiling water in a thermos for 4 hours, strain. Take 1 teaspoon 4-5 times a day for fever, impotence, colds, dry cough, gastritis with high acidity, hypovitaminosis, poor appetite, general weakness. Infusion to wash festering, bleeding wounds, ulcers.

Powder from the leaves, fruits, take 0,25-0,3 g 4 times a day for coughing to facilitate expectoration of sputum, hypovitaminosis, gastric ulcer and duodenal ulcer, colitis.

Contraindications have not been established.

Yarutka grass is harvested in May - August. Cut off the entire above-ground part of the plant. Dry in the shade in a draft, in a well-ventilated area.

Seeds are harvested as they mature. Pods are plucked, threshed, cleaned of impurities, dried in dryers. Store in a dry place.

Shelf life of grass - 1 year, seeds - 2 years.

Yarutka is considered a weed. However, this plant has many useful properties. Breeders are trying to cultivate it, introducing it into the arsenal of oilseeds.

Authors: Alekseychik N.I., Vasanko V.A.

Yarutka field, Thlaspi arvense L. Botanical description, distribution, chemical composition, features of use

Cabbage family - Brassicaceae.

Annual plant 10-50 cm tall. Stems simple or branched. The lower leaves are oblong or oval, petiolate; stem - arrow-shaped, sessile. Petals are white.

The pods are round or round-oval, 12-15 mm in diameter.

Seeds furrowed. It blooms from spring to autumn, giving several generations. Field weed.

Grows in upland meadows, fallow lands, wastelands, along roads, on salt licks.

In nature, it grows throughout Europe, the Middle East (with the exception of the Arabian Peninsula) and Central Asia. Occurs from Western Siberia to the Far East

All parts of the plant are rich in ascorbic acid. Young leaves contain about 20% crude protein, up to 40 nitrogen-free extractives and up to 25 fiber, up to 0,1% ascorbic acid.

It has a spicy taste, eaten as a salad and a spicy flavor additive.

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

Yarutka field, Thlaspi arvense L. Description, habitats, nutritional value, use in cooking

Yarutka is a low annual herbaceous plant from the cruciferous family with white cross-flowers and oblong sessile leaves.

The fruits of the yarutka are squeezed. One plant produces up to 70 thousand seeds.

The plant is found near roads and forest edges.

Yarutka contains vitamins C and B1, a large amount of fat and several trace elements. Currently, the plant is being studied by various specialists, and data on its chemical composition will be replenished.

Yarutka leaves have a sharp smell of radish and mustard. Salads and cabbage soup are prepared from them. The plant can be cultivated to produce an edible oil (the seeds contain up to 33% oil).

Yarutka is undemanding to the soil and frost-resistant.

Author: Koshcheev A.K.

Yarutka field. Application in cooking

Field yarutka is a common weed that grows in fields, fallows, along roadsides, wastelands, gardens, etc. Plant height is 30-40 cm. The name of the plant comes from the Greek words "talo" - to squeeze, flatten and "aspis" - a shield (in the shape of the fruit).

One yarutka plant produces 60-80 thousand seeds per year, from which fatty, non-drying oil is obtained in some regions of Armenia and Azerbaijan. The yield of oil is 25-30%, depending on the timing of collection. The oil has a light yellow color and a specific garlic smell. In Armenia, it is considered the most popular oil for dressing salads and snacks.

100 g of fresh yarutka leaves contain 200 mg of vitamin C, carbohydrates, glucosides.

At the Krasnodar Agricultural Institute, field yarutka was studied and tested as a promising oilseed plant.

Young leaves are suitable for food, which are not crushed so as not to lose vitamins. In addition to salt, butter, sour cream and chopped eggs, nothing else needs to be added to the salad from yarutka leaves, since the leaves have a sharp taste and a slight garlic aroma.

Yarutka greens, both in pure form and mixed with other plants, are used to make borscht, meat soups, okroshka, sauces, vegetable purees, and spring salads.

Author: Reva M.L.

Yarutka field, Thlaspi arvense. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• For the treatment of gastritis: prepare an infusion of yarutka field. Pour 1 tablespoon of dry herb yarutka field with 1 cup of boiling water and let it brew for 30 minutes. Take 1/4 cup of infusion 3 times a day before meals. This recipe can help reduce inflammation of the stomach lining and improve digestion.
• For the treatment of a runny nose: use an infusion of yarutka field to wash your nose. Add 1 teaspoon of dry jaruto grass to 1 cup of warm water. Close one nostril and lean over the sink. Place the nasal pad in the other nostril and squeeze the infusion through the nose. Repeat the procedure with the other nostril. This recipe can help reduce nasal swelling and make breathing easier.
• To treat a cold: prepare a decoction of the field yarutka. Pour 1 tablespoon of dry jaruto grass with 1 cup of water and bring to a boil. Reduce heat and let simmer for another 10 minutes. Take 1/4 cup of decoction 3 times a day. This recipe can help relieve cold symptoms such as cough, runny nose, and headache.
• For the treatment of the liver: prepare an infusion of yarutka field. Pour 1 tablespoon of dry herb yarutka field with 1 cup of boiling water and let it brew for 30 minutes. Take 1/4 cup of infusion 3 times a day before meals. This recipe can help improve liver function and lower cholesterol levels.

Cosmetology:

• Face mask to relieve inflammation: mix the yam with honey and a little olive oil to make a smooth paste. Apply to face and leave on for 10-15 minutes, then rinse with warm water. This mask will help reduce skin inflammation and improve skin texture and color.
• Acne Treatment: prepare a decoction of field yarutka, pour 1 tablespoon of dry grass yarutka field with 1 cup of boiling water and let it brew for 30 minutes. Put a napkin in the infusion and apply on acne for 10-15 minutes. This remedy can help reduce inflammation and dry skin.
• Face tonic: prepare an infusion of field yarutka. Pour 1 tablespoon of dry herb yarutka field with 1 cup of boiling water and let it brew for 30 minutes. Mix the resulting infusion with aloe vera gel in equal proportions. Apply to face in the morning and evening before bed. This tonic will help reduce inflammation and improve skin tone.
• Hand cream: mix yarutku with avocado oil and coconut oil to make a thick paste. Apply to hands before bed and leave overnight. This cream will help moisturize and soften the skin of the hands.

Attention! Before use, consult with a specialist!

Yarutka field, Thlaspi arvense. Tips for growing, harvesting and storing

Yarutka field (Thlaspi arvense) is a plant that is often found in fields and roads, and is one of the plant species from the cruciferous family.

Tips for growing, harvesting and storing field yaruka:

Cultivation:

• Yarutka field is usually grown in the wild, and growing it at home is not practically possible.
• If you want to grow yaruka, it is best to collect seeds from the wild and plant them in the soil in the fall or early spring.

Workpiece:

• Yarutka field can be harvested at any time of the year, but it is best to do this in spring or summer, when the plant is in active growth.
• It is recommended to collect field yaruka in places where it grows abundantly, and not to take large pieces so as not to damage the plant.
• Yarutka field can be used to prepare tinctures, decoctions and other medicines.

Storage:

• Dry yarutka field can be stored in a container or bag in a cool and dry place.
• Yarutka field can also be used immediately after collection, without prior storage.

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