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Xanthosoma arrowhead (malanga). 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

  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

Xanthosoma arrowhead (malanga), Xanthosoma sagittifolium. Legends, myths, symbolism, Photos of the plant, basic scientific information, legends, myths, symbolism

Xanthosoma arrowhead (malanga) Xanthosoma arrowhead (malanga)

Basic scientific information, legends, myths, symbolism

Sort by: xanthosome

Family: Araceae (Araceae)

Origin: Central and South America

Area: Xanthosoma arrowhead is found in tropical and subtropical regions of South and Central America, as well as in the Caribbean.

Chemical composition: The tubers of the plant contain starch, proteins, fatty acids and calcium oxalate. Leaves contain about 7% proteins.

Economic value: Xanthosoma tubers are a food product and can also be used as a starch. The leaves are also used as livestock feed. In addition, the plant is used in medicine to treat various diseases such as rheumatism, arthritis and skin diseases.

Legends, myths, symbolism: In Latin America, malanga also has cultural significance and is used as an ingredient in many traditional dishes. It also plays an important role in local medicine, where it is used to treat various ailments, including improving immunity and digestion.

 


 

Xanthosoma arrowhead (malanga), Xanthosoma sagittifolium. Description, illustrations of the plant

Xanthosoma arrowhead (malanga), Xanthosoma sagittifolium. Classification, synonyms, botanical description, nutritional value, cultivation

Xanthosoma arrowhead (malanga)

Synonym: X. edule C. F. Meyer.

Names: in Guiana taye, tayove; in the Antilles malanga, chou caraibe.

herbaceous plant; everything is permeated with milkers; rhizome thick, tuberous; the stem is straight, short, ends with an inflorescence; leaves are long-leaved; inflorescence - cob with dioecious flowers.

Comes from tropical America.

The tubers are used similarly to taro tubers; although her starch grains are larger, they also have dietary significance. Propagated by tubers.

Raw tubers (weighing up to 1 kg) contain 26-27% starch.

Xanthosoma arrowhead (malanga)

Cultivated in the Antilles in open, wet places. The culture of this species is quite successful in the conditions of Sukhumi. However, there it turns out to be too late.

There are many varieties of xanthosoma, they differ in digestibility. Productivity fluctuates from 10 to 15 t/ha.

Other types of xanthosoma are also cultivated, namely: lacquini Schott. (Antilles), X. brasiliense Desfontaines (Engler) (Guadeloupe and Porto Rico), X. Sagasi C. Koch, et Bouche (Central America and Antilles), and X. belophyllum Kunth. (Guiana).

X. Mafaffa Schott is cultivated in Angola and Guinea. It comes from Brazil; distinguished by giant leaves and tubers the size of a human hand.

X. violaceus Schott. cultivated as a food plant in Brazil, the Antilles and tropical regions of Africa.

Author: Ipatiev A.N.

 


 

Xanthosoma arrowhead (malanga), Xanthosoma sagittifolium. 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 arthritis and joint pain: mix fresh or dried malanga leaves with vegetable oil and apply on sore joints.
  • To strengthen immunity: use malanga rhizomes as an ingredient in a healthy drink. Rhizomes can be cut into small pieces, pour boiling water and infuse for several hours, then add honey and lemon juice.
  • For the treatment of cough and bronchitis: use malanga rhizomes as an ingredient in tea. The rhizomes are cut into small pieces and poured with boiling water, then infused for 10-15 minutes. Tea can be drunk several times a day.
  • For headache treatment: Apply a compress of fresh malanga leaves to your forehead and temples. The leaves should be slightly stretched and applied to the painful areas for a few minutes.

Cosmetology:

  • Malanga and milk face mask: mix 1 tablespoon of grated malanga and 2 tablespoons of milk until smooth. Apply to face and leave for 20 minutes, then rinse with warm water. This mask hydrates and nourishes the skin and helps shrink pores.
  • Malanga and Sugar Body Scrub: Mix together 2 tablespoons grated malanga, 1 tablespoon sugar and enough coconut oil to make a paste. Massage onto damp body skin and massage, then rinse with warm water. This scrub helps exfoliate dead skin cells, improve circulation and even out skin tone.
  • Malanga and Coconut Oil Hand Cream: Mix 1 tbsp grated malanga and 1 tbsp coconut oil. Apply to hands and massage until completely absorbed. This cream nourishes and moisturizes the skin of the hands, making it soft and smooth.
  • Malanga Rose Water Facial Toner: mix 1 tbsp grated malanga and 2 tbsp rose water. Soak a cotton pad in the resulting solution and wipe your face with it after cleansing the skin. This tonic helps to soothe irritated skin, reduce inflammation and improve the complexion.

Attention! Before use, consult with a specialist!

 


 

Xanthosoma arrowhead (malanga), Xanthosoma sagittifolium. Tips for growing, harvesting and storing

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

Xanthosoma arrowhead, or malanga (Xanthosoma sagittifolium) is a shrub plant of edible root crops, also known as "taro".

Tips for growing, harvesting and storing malanga:

Cultivation:

  • Malanga can be grown in any soil, but it prefers fertile, moist soil.
  • The plant also needs enough sunlight.
  • Malanga can be grown both in the ground and in pots on the windowsill.
  • Malanga reproduces through tubers, which are planted in the ground to a depth of 5-7 cm.

Workpiece:

  • Malanga roots are harvested when they reach maturity.
  • Mature roots are orange or pink in color and have a smooth surface.
  • Root vegetables should be cleaned of earth and dry leaves, and then can be used to prepare various dishes such as soups, purees or fried pieces.
  • Malanga leaves can also be used as greens in salads or baked in the oven.

Storage:

  • Fresh malanga roots should be stored in a cool and dry place for up to 2 weeks.
  • If you need to keep root vegetables for a longer period, they can be frozen. To do this, root crops need to be peeled, cut into pieces and frozen in plastic bags or containers. They can be stored in the freezer for up to 6 months.

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