Momordica. Legends, myths, symbolism, description, cultivation, methods of application

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Momordica. 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

Momordica, Momordica charantia. Photos of the plant, basic scientific information, legends, myths, symbolism

Momordica

Basic scientific information, legends, myths, symbolism

Sort by: Momordica (Momordica)

Family: Cucurbitaceae (Cucurbitaceae)

Origin: India

Area: Momordica is widely distributed in tropical and subtropical regions of Asia, Africa and South America.

Chemical composition: Momordica contains carotenoids, vitamin C, potassium, calcium, iron, phosphorus, magnesium, sodium and zinc. It also contains various flavonoids, alkaloids, terpenoids and phenolic compounds.

Economic value: Momordica is used in cooking and medicine. Various dishes are prepared from it, including soups, salads, curries, etc. In addition, momordica is used in traditional medicine to treat a number of diseases, such as diabetes, arthritis, high cholesterol and others.

Legends, myths, symbolism: In some cultures, momordica is associated with magic and religious rituals. For example, in India, momordica was used to make amulets and talismans, which, according to legend, could protect against evil spirits and diseases. In some cultures, momordica is considered a symbol of wealth and abundance.

Momordica, Momordica charantia. Description, illustrations of the plant

Momordica, Momordica charantia L. Classification, synonyms, botanical description, nutritional value, cultivation

Momordica

Synonyms: M. senegalensis Lam., M. thyricata Willd.

Names: whale. khu qua; ind. karela; fr. margose; brother. herva, melon de San gaetano.

An annual cucurbit plant that grows in the form of a vine.

Unripe fruits are used as food like cucumbers. The fruits are spindle-shaped, 10-25 cm long, completely covered with warts, which is why their surface often looks tuberculate; placenta 3.

The unripe fruits used for food are green in color, and when ripe they become orange-yellow. When the seeds are ripe, the fruits split open to reveal a bright orange-red coloration inside the fruit, and the seeds fall out.

The fetus always bursts from the top into three parts (according to the number of placentas).

Seeds the size of watermelon, but very bizarre shape.

Momordica

Momordica reaches a height of 2 m or more, the leaves are 5-7-lobed; the flowers are dioecious, as in many gourds, the male flowers are somewhat larger than the female ones.

The plant is decorative both during flowering and when the fruits ripen, and therefore it is bred for this purpose.

You can grow momordica in greenhouses. There she needs trellises, because thanks to her antennae she clings to a wire or a stake and rises under the roof of the greenhouse.

In general, this is a heat-loving plant, therefore it grows well in open ground only in the south.

Three species of momordica grow in India: M. Charantia L. M. dioica Roxburgh and M. tuberosa Cogn. (tuberous). M. dioica is a perennial plant, with edible tubers and fruits; in M. tuberosa Cogniaux, only the fruits are edible.

Author: Ipatiev A.N.

Momordica, Momordica. Methods of application, origin of the plant, range, botanical description, cultivation

Momordica

Unripe bitterish fruits are used for food, which are pre-fried or boiled. To reduce bitterness, sliced \uXNUMXb\uXNUMXbfruits are soaked in salted water. They are used as one of the components in the manufacture of curry (spicy seasoning from a mixture of spice plants), as well as for canning.

Seeds isolated from ripe fruits are used as a seasoning. Tender young shoots and leaves are edible. Plants are also used in folk medicine.

Momordica compared with other plants of the Cucurbita family has a high nutritional value. There is especially a lot of iron (7 mg / 100 g) and vitamin C in it. The leaves are rich in proteins (5%), carbohydrates (12%) and phosphorus (600-700 mg / 100 g).

The center of origin of momordica has not been established with sufficient accuracy. It is known that in the XVII-XVIII centuries. it came to Brazil from the tropics of the Old World, possibly from Africa. Another center of species diversity is India.

The culture is common in India, Southeast Asia and the Caribbean.

Momordica is an annual cucurbit plant that grows in the form of a vine.

The fruits are spindle-shaped, 10-25 cm long, with a tuberculate surface, green, when ripe they become orange or yellow.

The seeds are oval, with an uneven surface, 1-1,5 cm in size, contain up to 32% oil. When the seeds ripen, the fruits open and the seeds fall out.

Of the 40 species included in the genus Momordica, Momordica charantia L is used as a vegetable - momordica, bitter gourd, or balsam pear; M. cochinchinensis Spreng., known as "hairy bitter cucumber", as well as M. balsamina L. and M. dioica Roxb. ex Wild.

Seeds are sown on ridges or ridges with row spacing of 60-75 cm, the distance between plants in a row is 30-40 cm. Plants are grown on supports or trellises.

The collection of unripe fruits begins already 50-70 days after sowing. The average yield is 8-10 t/ha.

Fruits can be stored up to 20-30 days at a temperature of 1-2 °C and humidity of 85-90%.

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

Momordica, Momordica charantia. 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 diabetes: Grind 3-4 bitter currants into a powder and add to a glass of water. Take every morning on an empty stomach.
For the treatment of hypertension: Cut the mushroom into pieces and fill with water. Let it brew for a few hours and then strain. Take the resulting infusion throughout the day.
For the treatment of dyspepsia: mash 2-3 bitter momordica and add to a glass of water. Take every day before meals.

Cosmetology:

Mask for the face: Mix two tablespoons of mashed momordica with two tablespoons of crushed oatmeal. Add some water to make a paste. Apply to face and leave on for 15-20 minutes, then rinse with warm water. This mask will help improve skin texture and reduce inflammation.
Face tonic: insist two tablespoons of momordica in a glass of boiling water for 10-15 minutes. Add one bag of green tea and steep for another 5-10 minutes. Cool and strain. Use this toner to hydrate and tone your skin.
Hand cream: Mix two tablespoons of momordica puree with two tablespoons of coconut oil. Add some honey for hydration and fragrance. Massage the cream onto your hands before going to bed to nourish and soften the skin.
Hair oil: Mix two tablespoons of momordica puree with two tablespoons of castor oil. Add a few drops of rosemary essential oil to strengthen hair. Massage the oil into the scalp and spread over the entire length of the hair. Leave on for 30 minutes, then wash your hair with shampoo. This oil will help moisturize and strengthen the hair.

Attention! Before use, consult with a specialist!

Momordica, Momordica charantia. Tips for growing, harvesting and storing

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

Momordica (Momordica charantia), also known as the bitter cucumber, is a useful plant that can be grown in the garden or vegetable garden.

Tips for growing, harvesting and storing momordica:

Cultivation:

Momordica prefers a warm and sunny place, as well as fertile soil.
Sowing should be carried out in spring or summer, when the danger of frost has passed and the soil has warmed up to a temperature of at least 20 ° C.
The plant needs regular watering and fertilization.
Momordica is ready for use 2-3 months after sowing.

Workpiece:

Momordica can be bitter in taste, so it must be processed before use.
It is best to use a knife or sharp scissors to cut the plant.
Momordica can be used fresh, baked, stewed or boiled.

Storage:

Fresh momordica should be stored in the refrigerator in a bag with additional moisture (such as damp kitchen towels or paper).
Momordica can also be frozen for longer storage. To do this, it should be cut and packed in a container or bag for freezing. Momordica can be stored in the freezer for up to 6 months.

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