Tuberous nasturtium (anyu, tuberous capuchin). Legends, myths, symbolism, description, cultivation, methods of application

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Tuberous nasturtium (anyu, tuberous capuchin). 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

Tuberous nasturtium (anyu, tuberous capuchin), Tropaeolum tuberosum. Photos of the plant, basic scientific information, legends, myths, symbolism

Tuberous nasturtium (anu, tuberous capuchin)

Basic scientific information, legends, myths, symbolism

Sort by: Tropaeolum

Family: Tropaeolaceae (Tropaeolaceae)

Origin: South America (Andes)

Area: South America, currently grown in various regions of the world

Chemical composition: The plant contains capere (capuccinic) acid, ascorbic acid (vitamin C), carotenoids, anthocyanins, flavonoids and other biologically active substances.

Economic value: Tuberous nasturtium is grown for use in the food industry. Its tubers are edible and rich in starch. The plant is also used in medicine and cosmetics as a source of active ingredients such as antioxidants and antibacterial agents.

Legends, myths, symbolism: In ancient Rome, nasturtium was used as an aphrodisiac, and in ancient Peru it was used medicinally to treat wounds and other ailments. In Inca culture, tuberous nasturtium had a special meaning and was used as a symbol of strength and energy. During ceremonies, tuberous nasturtium was used to make special drinks that were considered sacred. The Capuchins, a Catholic order, got its name from nasturtium, which was widespread in Europe in the XNUMXth century when the order was founded.

Tuberous nasturtium (anyu, tuberous capuchin), Tropaeolum tuberosum. Description, illustrations of the plant

Tuberous nasturtium (tuberous capuchin), Tropaeolum tuberosum Ruiz et Pavon. Classification, synonyms, botanical description, nutritional value, cultivation

Tuberous nasturtium (anu, tuberous capuchin)

Names: fr. capucine tubereuse; English tuberous nasturtium; German Peruanische Knollen-Kresse; Swede, knolig indisk krasse; fl. knollcapucien; Spanish capuchina tuberculosa; in Peru mayna; Polish rzezucha puklowa; in Bolivia ysano.

Stem 50 cm high; leaves 5-7-lobed; dark red flowers; pear-shaped tubers, pale yellow. They are eaten, preserved, in France they are included in "piculi". At the beginning of the growing season (April-May), the tubers are planted at a distance of 50 cm from each other and cultivated like potatoes.

Species Tropaeolum edule Paxton, T. polyphyllum Cavan. u T. sessilifolium Poeppig et Endlicher are native to the Chilean Andes and have edible tubers, like T. tuberosum. In Chile, another species of T. patagonicum Spagazzini grows with tubers of a cylindrical shape, fleshy, whitish in color, 5-10 cm long, 5-8 mm wide.

Author: Ipatiev A.N.

Anu (tuberous nasturtium), Tropaeolum tuberosum. Methods of application, origin of the plant, range, botanical description, cultivation

Tuberous nasturtium (anu, tuberous capuchin)

Anu or tuberous nasturtium (Tropaeolum tuberosum R.) is an annual herbaceous plant of the Nasturtium or Capuchin family (Tropaeolaceae).

The stem of tuberous nasturtium is creeping, succulent, the leaves are lobed, the flowers are solitary, large, funnel-shaped, yellow, orange or bright red in color. The flowers have a specific smell due to the content of the alkaloid myrosin.

Leaves, flowers, fruits, seeds are used for food, and in some species, like tuberous nasturtium, and rhizomatous tubers. Vinegar, marinades are prepared from flowers, and are also used in folk medicine. Green leaves are suitable for salads.

Tuberous nasturtium (anu, tuberous capuchin)

Rhizome tubers are elongated oval or spindle-shaped with yellow flesh. Eat only after cooking.

More than 80 species of the family are widely distributed in the American tropics from Mexico to Central Chile and Argentina. Among them are ornamental, medicinal and food plants.

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

Tuberous nasturtium (anyu, tuberous capuchin), Tropaeolum tuberosum. Recipes for use in traditional medicine and cosmetology

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

Ethnoscience:

Cough treatment: mix fresh nasturtium tuberous juice with honey and take 1 tablespoon several times a day.
Treatment of gastrointestinal disorders: prepare an infusion of tuberous nasturtium roots and take 1 tablespoon several times a day.
Treatment of diabetes: take an infusion of tuberous nasturtium roots 1 tablespoon 2 times a day.

Cosmetology:

Mask for the face: mix crushed nasturtium tuberous root with honey and apply on face. Leave on for 15-20 minutes, then rinse with warm water.
Hand cream: Mix nasturtium tuberous oil with rosehip oil and apply to your hands before bed. This cream nourishes and moisturizes the skin of the hands.
Shampoo: infuse tuberous nasturtium flowers in boiling water and use the resulting liquid as a shampoo. This shampoo helps to strengthen hair and reduce hair fall.

Attention! Before use, consult with a specialist!

Tuberous nasturtium (anyu, tuberous capuchin), Tropaeolum tuberosum. Tips for growing, harvesting and storing

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

Tuberous nasturtium (anu, tuberous capuchin) is a plant grown for edible tubers that can be used in cooking.

Tips for growing, harvesting and storing tuberous nasturtium:

Cultivation:

Tuberous nasturtium prefers a sunny place with fertile soil.
The plant needs regular watering, especially in hot weather.
Seeds can be planted in the ground in spring, when the last frosts pass, or in early summer.
Planting should be carried out at a distance of 30-40 cm from each other.
Plant care includes removing weeds, loosening the soil and regular watering.
The tubers are ready for use 4-6 months after sowing.

Workpiece:

Tuberous nasturtium tubers should be harvested at the end of the season, when the leaves of the plant begin to turn yellow and wither.
The dug up tubers should be thoroughly cleaned of soil and left in the sun to dry for several days.
The tubers can then be stored in a cool and dry place for up to 6 months.

Storage:

Fresh nasturtium tubers should be stored in the refrigerator in a bag with additional moisture (such as damp kitchen towels or paper).
To keep the tubers for a longer period, they can be steamed for 10-15 minutes, then cooled and dried for 2-3 days. After that, the tubers can be stored in a dry and cool place for several months.

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