Mash (mung beans). Legends, myths, symbolism, description, cultivation, methods of application

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Mash (mung beans). 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

Mash (mung bean), Phaseolus aureus. Photos of the plant, basic scientific information, legends, myths, symbolism

Mash (mung beans)

Basic scientific information, legends, myths, symbolism

Sort by: phaseolus

Family: Legumes (Fabaceae)

Origin: South and Southeast Asia

Area: The prevalence of mung bean covers tropical and subtropical regions of Asia, Africa and America.

Chemical composition: Mung contains proteins, carbohydrates, fiber, B vitamins, potassium, iron and magnesium.

Economic value: Mash is used in the food industry for the production of canned foods, milk substitutes, soups, salads and other dishes. It is also used in medicine due to its anti-inflammatory and antioxidant properties. In addition, mung bean is a source of dietary fiber, which is beneficial for intestinal health.

Legends, myths, symbolism: In some cultures, mung bean is associated with longevity and a healthy lifestyle. Its use may be associated with the desire to maintain health and live a long and happy life. In general, mung bean can be a symbol of wealth, gratitude, love, longevity, and the fight against disease.

Mash (mung bean), Phaseolus aureus. Description, illustrations of the plant

Mash (mung bean), Phaseolus aureus (Roxb.) Piper. Classification, synonyms, botanical description, nutritional value, cultivation

Mash (mung beans)

Synonyms: Ph. radiatus Dillen, Ph. mungo Roxb., Ph. Max Roxb.

Mash is an annual herbaceous plant. The root system is powerful, consists of a developed taproot with many lateral branches.

The stem is erect, slightly branched, stiff-haired, ribbed, 20–150 cm high. Stipules glabrous, ovate or broadly ovate, 10 to 18 mm long, unpaired leaf nearly triangular.

The leaves are large, the first ones are simple, the subsequent ones are trifoliate, pubescent, yellowish-green or dark green in color. The flowers are bisexual, large, golden, yellow, yellow-green in color. The corolla consists of five petals of a moth-like structure, the flowers are collected in inflorescences of 2-12 flowers each, the peduncles are short, located in the axils of the leaves.

Fruit - beans thin, cylindrical, with appressed pubescence, without a beak at the end, 6-18 cm long, with 6-15 seeds. Seeds are small, barrel-shaped, tuberculate, smooth, dull, shiny, 3-6 mm long. The color of the seeds is usually dark green, olive or yellow, less often varieties with brown, black or dark green with black speckles are found.

Flowering begins from the lower branches. Mung bean blossoms in July-August, the seeds ripen in August-September (the growing season is 80-100 days; in late-ripening varieties, the ripening period is delayed until October). The fruit is a multi-seeded, pubescent, narrow bean, 5-20 cm long, cylindrical, brown (light brown) or black in color. The seeds are smooth, with a glossy sheen of the shell, oval in shape, small, yellow, brown or green in color (sometimes speckled).

Mung beans are usually harvested when the beans begin to darken. They are usually harvested by hand at weekly intervals. In newer cultivars where the plants mature evenly, all plants are harvested and dried in the sun before threshing. After the beans have dried, the seeds are removed by beating or trampling.

Seeds are small, angular, rarely rounded, yellow or green, often glossy, sometimes speckled, with a slightly depressed rib.

Mash (mung beans)

It is divided into three subspecies:

1.s. sp. indicus G. Pop. - beans are very thin, up to 7 cm long, 0,3-0,5 cm thick; the seeds are small, the weight of 1000 seeds is 15-30 g.

Forms are late and mid-ripening.

Widespread in India. Plants of this subspecies have an upright shape, convenient for mechanized harvesting;

2. s. sp. chinensis Q. Pop. - beans are large, 9-17 cm long, thick (up to 10 mm); seeds are large.

Forms are early.

Distributed in China and the Far East. The most valuable subspecies;

3.s. sp. iranicus G. Pop. - beans of medium size, 7-8 cm long; seeds of medium size, weight of 1000 seeds 35-38 g. Forms are mid-ripening. Distributed in Central Asia, Afghanistan and Iran. Creeping plants.

Mash is a mesophyte; the plant is self-pollinating. Requires relatively high soil moisture. Seeds germinate at + 10-11 °C and most at +27 °C. Mash does not tolerate frosts. It is grown like other legumes.

It is cultivated as a grain crop in Central Asia, Azerbaijan, Georgia and the Far East. Widely cultivated in India, Afghanistan, Iran, Burma, Indonesia, Japan, China, Korea.

Masha grain is used for making cereals and soups; in addition, various food concentrates are made from flour. Seeds contain an average of 24,76% protein, 50,41% carbohydrates, 1,5% oil.

Author: Ipatiev A.N.

Mash (mung bean), Phaseolus aureus. Recipes for use in traditional medicine and cosmetology

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

Ethnoscience:

From diseases of the kidneys and urinary tract: mung bean seeds are crushed, then turned into powder. Then 1 teaspoon of the powder is diluted in a glass of warm water and drunk before bedtime.
For asthma and cough: 1 cup of green mung beans is boiled in 1 liter of water until the water is reduced by half. Then the broth is filtered and drunk 1/2 cup in the morning and evening.
For diarrhea: green mung beans are boiled until soft and eaten.
To improve digestion: mung bean seeds are ground into a powder, then added to food.
To strengthen teeth and gums: teeth and gums are massaged with a paste made from ground green mung bean powder and water.

Cosmetology:

Masha and honey face mask: mix 1 tablespoon of mung bean puree with 1 teaspoon of honey. Apply to face for 10-15 minutes, then rinse with water.
Purifying face mask with masha and oatmeal: mix 1 tablespoon mung bean puree with 1 tablespoon oatmeal and some water. Apply to face for 10-15 minutes, then rinse with water.
Toning lotion for the face from the machine: take 2 tablespoons of mung bean puree and mix with 1 cup of water. Apply to face with a cotton pad.
Facial peeling from mung bean and rice flour: mix 1 tbsp mung bean puree with 1 tbsp rice flour and some water. Apply to face and massage in circular motions, then rinse with water.

Attention! Before use, consult with a specialist!

Mash (mung bean), Phaseolus aureus. Tips for growing, harvesting and storing

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

Mung bean (Phaseolus aureus), also known as mung bean, is a tasty and nutritious plant that can be grown in the garden or vegetable garden.

Tips for growing, harvesting and storing mung bean:

Cultivation:

Mash can be grown both outdoors and in containers.
The plant prefers a warm and sunny place. It can also survive in partial shade.
Loose, fertile soil is well suited for growing mung beans. However, the plant can survive in different types of soil.
Mung bean seeds should be sown in the ground after the danger of frost has passed and the soil has warmed up to a temperature of at least 15 ° C.
The plant needs regular watering, especially in hot weather.
Mash grows quickly and is ready to eat 2-3 months after sowing.

Workpiece:

Mung beans should be harvested when they reach full maturity. This usually happens 2-3 months after sowing.
Use a knife or sharp scissors to harvest the beans. Do not use brute force to avoid damaging the plant.
Mung beans can be used fresh, boiled, or frozen for longer shelf life.

Storage:

Fresh mung beans should be stored in the refrigerator in a bag with additional moisture (such as damp kitchen towels or paper).
To freeze mung beans, they must first be washed and dried. They should then be placed in a freezer container or bag.
Mung beans can be stored in the freezer for up to 6 months.

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