May (urd). Legends, myths, symbolism, description, cultivation, methods of application

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May (urd). 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

Mai (Urd), Phaseolus mungo. Photos of the plant, basic scientific information, legends, myths, symbolism

May (urd)

Basic scientific information, legends, myths, symbolism

Sort by: phaseolus

Family: Legumes (Fabaceae)

Origin: India

Area: India, Pakistan, Bangladesh and other countries of South and Southeast Asia

Chemical composition: May contains proteins, carbohydrates, fiber, iron, potassium, phosphorus, magnesium, zinc, copper, manganese, vitamins (A, C, E, B1, B2, B3, B6, B9), antioxidants

Economic value: May is used in the food industry for the production of flour products, confectionery, drinks, as well as grain and animal feed. It is also a popular ingredient in the national cuisine of India and other South Asian countries.

Legends, myths, symbolism: In Hindu mythology, May is considered a sacred plant that is used in ritual ceremonies and rituals. In one of the Hindu myths, May appears as a plant that satisfied the desire of the goddess Lakshmi on earth to become a symbol of abundance and wealth. In general, May symbolizes abundance, wealth and health.

Mai (Urd), Phaseolus mungo. Description, illustrations of the plant

May (urd), Phaseolus mungo L. Classification, synonyms, botanical description, nutritional value, cultivation

May (urd)

Synonyms: Ph. hirsutus Petz., Ph. Max Willd.

This plant is close to mung bean, but differs from it in lanceolate stipules, a diamond-shaped unpaired leaf, thick and short beans sticking up when ripe.

Cultivated urd is a short, erect or pendulous, annual plant bred from its wild form, a hardy herbaceous plant with stems 2 to 4 meters long. Usually, in the cultivar Urda, the length of the stems is from 20 to 60 centimeters, in exceptional cases - up to 90 centimeters.

The hairy leaves are three-fingered, their cuttings reach 10 centimeters. Each of the 3 acutely oval parts of the leaf is 5 to 7 centimeters wide and 5 to 10 centimeters long. On each, 2-3 times branching sprout blooms from 5 to 6 flowers of radiant yellow color.

branching lasts only a few hours. As a rule, self-pollination takes place. On each branch, usually 2-3 beans sprout. The beans, covered with hard fibers, are 4-7 centimeters long and 0,6 centimeters wide.

Each bean contains 4-10 seeds. These seeds are shiny, square in shape, 4 millimeters in size. Their color is usually black, but there are also green forms. The weight of 1000 of these grains is from 15 to 40 grams.

The seeds have a convex scar.

Mash is cultivated in India; the seeds are used for food. They contain about 24% proteins.

The plant is very thermophilic.

Author: Ipatiev A.N.

Mai (Urd), Phaseolus mungo. Recipes for use in traditional medicine and cosmetology

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

Ethnoscience:

Roasted beans: To strengthen the immune system and increase energy levels, you can cook fried beans. To do this, soak the beans for several hours, then put them in a pan with hot oil and fry until golden brown. Add seasonings to taste.
Cough: mai (urd) seeds can be used to treat coughs. To prepare the infusion, brew 1 tablespoon of green beans in 1 cup of boiling water. Let it brew for 10-15 minutes, then strain and add a little honey. Drink 2-3 times a day to relieve cough.
Digestive problems: May (Urd) can be used to treat digestive problems such as constipation. To do this, soak the beans for several hours, then boil them in water until soft. Eat a few beans every day to improve digestion and relieve constipation.
Kidney diseases: May (Urd) can also be used to treat kidney disorders. To prepare the infusion, pour 1 tablespoon of dried beans into 2 cups of water and simmer over low heat until the residue is reduced to 1 cup. Strain and drink the resulting infusion 2 times a day to improve kidney function.

Cosmetology:

Mask for the face: mix 1 tbsp mai (urd) green beans in puree with 1 tbsp honey and 1 tbsp yogurt. Apply to face and keep for 15-20 minutes, then rinse with warm water. This mask helps to cleanse the skin, moisturize and make it softer.
Hair Mask: soak a few tablespoons of mai (urd) green beans overnight. In the morning, mix them with milk to make a thick paste. Apply to hair and hold for 30-40 minutes, then rinse with warm water. This mask helps to strengthen the hair and make it shinier and healthier.
Body Scrub: Mix 1 tablespoon mai (urd) green beans in a puree with 1 tablespoon olive oil and 1 tablespoon brown sugar. Massage your body with this scrub, then rinse with warm water. This scrub helps to cleanse the skin, remove dead cells and make it smoother and softer.
Hand cream: Mix 1 tablespoon mai (urd) green beans in a puree with 1 tablespoon coconut oil and 1 tablespoon honey. Massage the cream into your hands to moisturize and soften your skin.

Attention! Before use, consult with a specialist!

Mai (Urd), Phaseolus mungo. Tips for growing, harvesting and storing

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

May (Urd), Phaseolus mungo is a type of bean that is widely used in cooking in South and Southeast Asia.

Tips for growing, harvesting and storing May:

Cultivation:

May prefers a warm climate and fertile soils. Plants can be grown from seeds.
Plant the seeds in the ground at a depth of 3-4 cm and at a distance of 10-15 cm from each other in spring or summer.
May needs regular watering and feeding during periods of growth and flowering.
To increase the yield, you can trim the tops of the plants.

Workpiece:

May grains can be used in a variety of dishes, including soups, salads, cereals, and desserts.
Harvest the grains when they reach maturity (usually 3-4 months after sowing).
Grains can be used fresh or after pre-treatment.
To remove the outer shell of the grains, they can be soaked in water for several hours and then rubbed between the palms. The shells will fall off on their own, and only the white grain will remain.

Storage:

Fresh May grains are best used as soon as possible after harvest, as they quickly deteriorate.
If you want to keep May grains for a longer period, then they can be frozen for several months.
The grains can also be dried and stored in a cool, dry place throughout the year.

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