Cajanus (pigeon peas). Legends, myths, symbolism, description, cultivation, methods of application

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Cajanus (pigeon peas). Legends, myths, symbolism, description, cultivation, methods of application

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

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

Cajanus (pigeon pea), Cajanus indicus. Legends, myths, symbolism, Photos of the plant, basic scientific information, legends, myths, symbolism

Cajanus (pigeon peas)

Basic scientific information, legends, myths, symbolism

Sort by: Cajanus

Family: Legumes (Fabaceae)

Origin: Southeast Asia

Area: Cajanus is common in tropical and subtropical regions of Asia, Africa, Latin America and the Pacific Islands.

Chemical composition: Cajanus is a rich source of protein and also contains a significant amount of carbohydrates, vitamins and minerals such as iron, calcium, phosphorus and magnesium.

Economic value: Cajanus is an important food source in tropical and subtropical regions of the world. Its legumes are used in a variety of dishes, including dal, curries, soups, and stews. In addition, cajanus is often used as animal feed, such as cattle, sheep, and goats. Cajanus is also an important nitrogen source in tropical and subtropical soils due to its ability to fix atmospheric nitrogen.

Legends, myths, symbolism: In the culture of India, pigeonpeas were used as a food product and were important in cooking. Its beans have been used to make a variety of dishes, including soups, stews, and curries. In the culture of some peoples of Africa, pigeon peas were considered a symbol of fertility and were used in traditional medicine to treat various diseases. In the culture of some peoples, kayanus can be used as a symbol of fertility, wealth and prosperity.

Cajanus (pigeon peas). Cajanus indicus. Description, illustrations of the plant

Cajanus (pigeon pea), Cajanus indicus Sprengel. Classification, synonyms, botanical description, nutritional value, cultivation

Cajanus (pigeon peas)

Synonyms: Cajanus cajan (L.) Millisp., Cytisus cajan L., C. frutescens Plum., C. pseudocajan Jacq., Cajan indorum Medic, Cajanus bicolor D. C, C flavus DC

Names: kayanus; fr. ambrevade, pois d'Angola; pois d'angoie; English pigeon-pea, doll.

Perennial plant, pubescent with simple and glandular hairs, 1,5-3 m in height, with a deep-penetrating tap root.

Some forms of cajanus already in the first year of life bloom and bear abundant fruit, while others give a harvest only in the fifth year and bear fruit for several years in a row throughout the year (repair forms).

Stems ribbed, corky. Leaves trifoliate, 10-25 cm long; leaflets leathery, oval-lanceolate.

Peduncles emerge from the axils of the leaves, hard, erect; flowers in short racemes. Corolla yellow or orange, sometimes with purple flecks, 18-20 mm long. Legumes are bean-shaped, colored, glandular-pubescent, contain 3-6 seeds.

Seeds are rounded, somewhat truncated in the area of the hilum, differently colored; contain 17,10-22,5% protein, 56,7-62,0% nitrogen-free extractives, 1,25-1,60% fat. Cross-pollinator.

Pigeon pea is not known in the wild, but it is found wild. Cultivated mainly in tropical and less subtropical regions, it is widely distributed in East Africa, where it is bred in vegetable gardens near huts, and often occupies entire fields.

In food (boiled) are mature or semi-ripe seeds.

Mature seeds are ground into flour, which is added to various dishes or dough; boiled seeds taste like lentils.

Salad is prepared from immature seeds.

Author: Ipatiev A.N.

Cajanus (pigeon pea), Cajanus indicus. Methods of application, origin of the plant, range, botanical description, cultivation

Cajanus (pigeon peas)

Pigeon pea (Cajanus indicus Spring) is of food and fodder importance. Seeds are eaten boiled and fried, soups, cereals, and flour are prepared. The seeds contain 16-22% protein, up to 62% carbohydrates and up to 8% fat. Green mass contains up to 14% protein and serves as a good feed for dairy cattle.

Cajanus is sown on an area of more than 5 million hectares, the average seed yield is 0,8 t/ha. The main areas are concentrated in the tropics of Southeast Asia - India, Pakistan, Myanmar - 3 million hectares, which is 60% of the world area.

This culture occupies significant areas in Africa, on the Hawaiian Islands, in some countries of Central and South America, and in Australia. In the countries of the tropical zone, kayanus is used as a green manure crop. According to some studies, his homeland is India, according to others - Africa.

Pigeon peas include 2 varieties: var. flavus and var. bicolor.

Cajanus is a biologically perennial plant, capable of bearing fruit for 3 years in a hot climate, but more often cultivated as an annual crop. In the tropics, it looks like a shrub, reaches 3,5-4 m in height. Stems ribbed, corky. Trifoliate leaves, axillary peduncles.

Pods are membranous, flat or cylindrical, with a long beak, slightly pubescent. The color of the beans is brown, black or spotted. In a bean from 3 to in seeds. Seeds are small, rounded. The split scar is located at the top of the seed. The color of the seeds is gray, brown, marbled. The mass of 1000 seeds ranges from 60 to 150 g.

According to the method of pollination, kajanus is an optional self-pollinator.

The length of the growing season for Cajanus in the tropics is from 4 to 10 months. During the first growing season, the plant grows very slowly; after branching, its growth intensifies. Flowering lasts from 2 to 5 months. Up to 5 thousand flowers are formed on one plant during the growing season.

Cajanus (pigeon peas)

As a tropical plant, cajanus is demanding of heat. Its seeds begin to germinate at a temperature of 12-14 °C. At this temperature, seedlings appear on the 15-18th day. The optimum temperature during the period of generative growth is 25-27 °C. Plant growth stops when the temperature drops to 15 °C.

Cajanus is a drought-resistant plant, its culture is associated with areas of insufficient moisture, where the total annual precipitation is approximately 400 mm, while at the same time it vegetates well in areas of humid subtropics (the total annual precipitation is 2500 mm).

Cajanus is cultivated on various soils; it tolerates low salinity. It grows poorly on heavy, floating soils with a close occurrence of groundwater.

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

Cajanus (pigeon pea), Cajanus indicus. Recipes for use in traditional medicine and cosmetology

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

Ethnoscience:

For the treatment of bronchitis and cough: crushed dry leaves of cajanus (about 10 g) pour 1 liter of water and boil over low heat for about 10-15 minutes. Strain the resulting infusion and add honey to taste. Take 1 glass 2-3 times a day.
For headache treatment: grind the cajanus seeds into powder and pour boiling water over them. Drink 1-2 times a day.
For the treatment of diabetes: grind the cajanus seeds into powder and pour boiling water over them. Drink 1 glass 2 times a day.
To treat a cold: grind the cajanus seeds into powder and pour boiling water over them. Drink 1 glass throughout the day.

Cosmetology:

Cajanus oil: Cajanus oil can be applied to the skin and hair to moisturize and nourish. To do this, just apply a small amount of oil to the desired areas and massage for several minutes.
Cream with Cayanus: a cream infused with cajanus extract can help hydrate and soften the skin. The cream can be applied to the skin of the face and body after a shower or bath.
Kayanus mask: a kajanus-based mask can help hydrate and brighten the skin. To prepare the mask, you can mix puree of fresh cajanus peas with honey and apply on the face for 10-15 minutes. Then the mask should be washed off with warm water.

Attention! Before use, consult with a specialist!

Cajanus (pigeon pea), Cajanus indicus. Tips for growing, harvesting and storing

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

Cajanus, or pigeon pea (Cajanus indicus), is a perennial plant from the legume family used as a food crop.

Tips for growing, harvesting and storing cajanus:

Cultivation:

Cajanus prefers warm climates and well-lit areas. It grows in a variety of soil types but prefers fertile and well-drained soils.
Cajanus seeds should be planted in the soil to a depth of 3-4 cm in spring or summer. Cajanus plants grow quickly and can reach a height of up to 2 meters.
Cajanus plants require little maintenance, including watering during periods of dryness and regular pruning to maintain shape.

Workpiece:

Cajanus is used in cooking as a green pea, an additive to salads, soups and other dishes.
Green pods should be harvested when they are still young and tender and should not be allowed to overripe. The threads should then be removed and cut into pieces before use.
Dried cajanus pods can be used to make dishes such as curries and stews.

Storage:

Green cajanus pods should be used as soon as possible after picking as they lose their freshness quickly. You can store them in the refrigerator for up to several days.
Dry cajanus pods can be stored in a dry place in an airtight container for up to 1 year. Soak in water for a few hours before use to soften them.

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