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CULTURAL AND WILD PLANTS
Lettuce (lettuce). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Lettuce (lettuce), Lactuca sativa. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Lettuce (Lactuca) Family: Asteraceae (Asteraceae) Origin: Probably a Mediterranean region, but the exact origin is unknown. Area: Lettuce is distributed throughout the world, grown as a cultivated plant. Chemical composition: Lettuce contains vitamins A, C, B1, B2, PP, K, trace elements (calcium, iron, copper, zinc, manganese), organic acids, phytoncides, carotenoids, lactucin and other biologically active substances. Economic value: Lettuce is widely used as a vegetable crop. It contains few calories, is rich in vitamins and minerals, and is a dietary product. The plant is also used in medicine and cosmetology as a source of biologically active substances and antioxidants. Legends, myths, symbolism: In Chinese culture, lettuce is considered a symbol of youth and beauty, and is often eaten during the Qing Ming festival, which is celebrated on the first day of the first month of the lunar calendar.
Lettuce (lettuce), Lactuca sativa. Description, illustrations of the plant Lettuce, Lactuca sativa L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
An annual herbaceous plant. The stem is erect, branched, up to 1,2 m high. The leaves are sessile, of various shapes and colors. The flowers are small, yellow, collected in an inflorescence-basket. The fruit is a silver-yellow or black achene. Blooms in May-June. The birthplace of lettuce is the Mediterranean. In culture, lettuce was known to the ancient Egyptians, Romans, Greeks. It was also grown in ancient China, as well as in Central Asia. In the middle of the XNUMXth century, it appeared in Europe, and only in the XNUMXth century did it begin to be cultivated in Eastern Europe. Now lettuce is grown everywhere in the open field, greenhouses, greenhouses. The three most common types of lettuce are leaf lettuce, cochay and romaine. Lettuce has leaves with a fan-shaped plate, light green in color; at head lettuce, they are rolled into a loose head, resembling a small head of cabbage; Romaine lettuce is a loose head of cabbage that has an elongated shape. Most often grown leaf lettuce, or lettuce. Lettuce is a cold-resistant plant (tolerates frosts down to -3 °C). The optimal temperature for growth is considered to be 13-17 ° C. In mid-latitude conditions, lettuce is sown from late March to early August. Harvested from June to October. Lettuce can be sown before winter, in the second half of November. In this case, the harvest is harvested two weeks earlier than from spring sowing. Lettuce grows well on fertile, loose, non-acidic soils. Prepare them carefully, fertilize in advance. Seeds are sown in furrows at a distance of 1-2 cm and sprinkled with a layer of earth of 1 cm. If the earth is dry, the bed is carefully watered. Seeds germinate on the sixth or twelfth day, and after two weeks the salad can be removed. To organize a "green conveyor" in the arrival of lettuce on our table, it is sown at short time intervals; The lettuce is removed until a flower arrow is formed. Lettuce can be grown as a compactor for many crops (tomato, carrot, parsley, parsnip, onion). Lettuce leaves contain proteins, which include essential amino acids, sugars, fiber. They contain quite a lot of carotene, rutin, vitamins C, B1, B2, B6, E, K, PP, potassium, calcium, phosphorus, iron, iodine. Lettuce is especially rich in iron: in terms of the content of this element, it is second only to spinach. In addition, organic acids and bitters were found, which contain substances specific to this plant: lactucerin, lactucin, etc. All parts of the plant contain milky juice.
Salad is useful for everyone, especially for debilitated patients and pregnant women. Daily use of lettuce improves metabolism and blood composition, eliminates hypo- and beriberi. In early spring, lettuce enriches the body with vitamins and plays an important role in preventing and reducing the fragility of blood vessels. In addition, medical practice has established that the use of lettuce is effective in chronic gastritis, gastric ulcer, and thyroid diseases. The low calorie content of the leaves allows them to be used for obesity, which is accompanied by diabetes. The bitter taste of lettuce is due to the presence of lactucin in it. Especially a lot of this substance accumulates in the plant with a lack of moisture and high air temperature. Experimental studies have established that lactucin has a mild hypnotic effect. Therefore, an infusion of fresh leaves is recommended to drink with increased nervous excitability, anxious sleep and insomnia. An infusion of seeds is necessary for nursing mothers to enhance lactation. Lettuce is a delicacy food plant. They use it in different ways. The leaves seasoned with sugar, vinegar and salt are eaten raw. They are added to vegetable salads, used as a spicy seasoning for meat and fish dishes. Salad is seasoned with vegetable soups. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Lettuce (lettuce), Lactuca sativa L. Classification, synonyms, botanical description, nutritional value, cultivation
Names: white. lettuce; fr. laitue cultivee; English lettuce; German Latin; Goal. latouw; Swede, vanlig-sallat; it. lattuga; Spanish lechuga; port,alface; Polish salata. It is assumed that the cultivated lettuce L. sativa L. originated from the wild L. sariola L., growing in Europe and Asia and introduced into culture in some places. Lettuce is an annual plant; stem up to 150 cm in height; cylindrical, glabrous, sometimes pubescent, brittle; thickens with age and hardens somewhat, saturated with milky juice (latex). Cultivated lettuce leaves are very diverse in shape, color and other characteristics. Basal (rosette and head) leaves are very different from the stem ones. The flowers are yellow, collected in baskets (heads) of 12-20. Seeds are black, white or brown, equipped with volutes. Lettuce belongs to the botanical species L. sativa L. L. perennis L., a weed plant, crosses with this species. Interbreeding with L. sativa from other species is unknown. Thus, a breeder intending to improve lettuce cultivars must focus almost exclusively on the varietal diversity of L. sativa L. It should be noted that the available varietal resources of L. sativa are quite rich and it is unlikely that in the near future there will be a need to attract other species for lettuce breeding. Analytical breeding can still do a lot to improve lettuce varieties, and this is the fastest and easiest way. Lettuce leaves, like any other plant, undergo changes in the process of ontogenesis. As a rule, the leaves on the branches are simpler than those on the main stem. Considering the details of the structure of the leaves, we will always keep in mind the leaves of the rosette or the leaves of the head of the varieties that form them - the head. The yield of lettuce is determined by the development of the basal rosette in leaf lettuce and the Head of cabbage in head lettuce and is largely determined! environmental factors. Lettuce along with spinach and celery is very picky about the soil. Its quantitative characteristics are modified especially strongly under the influence of moisture and fertilizer. Sowing time and the duration of lighting associated with this also have a very tangible effect on the yield of most varieties. Most lettuce varieties belong to the so-called long-day plants.
Planted in early spring or late autumn (short days), these varieties develop a large vegetative mass and do not stem for a long time. On the contrary, during summer crops (under a long day), lettuces have a weak development of vegetative parts and early stemming, it is demanding on the soil. Its quantitative characteristics are modified especially strongly under the influence of moisture and fertilizer. Sowing time and the duration of lighting associated with this also have a very tangible effect on the yield of most varieties. Most lettuce varieties belong to the so-called long-day plants. Planted in early spring or late autumn (short days), these varieties develop a large vegetative mass and do not stem for a long time. On the contrary, during summer crops (under a long day), lettuces have a weak development of vegetative parts and early stemming. The duration of the use stage in salads is determined by the beginning of the shooting. Plants that have begun to outgrow are no longer suitable for food due to their loss of tenderness. Leaf varieties usually have a short stage of use. Headed varieties retain their taste much longer; among them, a group of so-called "stubborn ones" is distinguished, that is, varieties that do not stem for a long time. All salads are bitter to some extent. Bitterness depends on the content of milky juice in the leaves and disappears even with a short wilting. The leaves of the rosette of head fimbriatum are distinguished by extreme bitterness. In lettuce, however, it is not so much the slight bitterness that is valued as the tenderness of the leaves. The most tender leaves are in heads of head lettuce, and in dense heads of late lettuce. Of leaf lettuces, red-leaved varieties and varieties with strongly corrugated leaves are distinguished by delicate leaves. Characteristics of seeds. Lettuce seeds are black, brown and white. White-seed varieties predominate. The length of the seeds in most ovatum is 3,8-4 mm, the width is 0,8-1 mm. Wider seeds - 1-1,5 mm - in Stubborn; in Australian, American red and Leibach ice, the seeds are 4 mm or more long and about 1,5 mm wide. Author: Ipatiev A.N.
Lettuce, Lactuca sativa. Methods of application, origin of the plant, range, botanical description, cultivation
Now salad in all countries of the world is one of the most common and favorite vegetables. It is mainly consumed fresh, with vinegar or olive oil, in combination with other vegetables. Salad significantly increases the digestibility of meat, fish and potato dishes. The salad contains a lot of vitamins (C, B, B2, PP, P, carotene), and also contains an alkaloid - lactucin, which calms the nervous system and improves sleep. Head lettuce is an export item. A little-known asparagus salad is in high demand in many tropical countries. Lettuce was introduced into culture before our era. Pliny the Younger is a Roman writer who lived in the XNUMXst-XNUMXnd centuries. n. e., - reported that the Romans grew several types of vegetable salad. Lettuce is one of the widely cultivated plants in the tropics and subtropics. Lettuce is an annual plant that forms a tap root. The stem is juicy, up to 10 cm tall. The lower leaves are collected in a rosette, they can form a head. The color of the leaves is light green, dark green, sometimes with red or brown anticyan. The leaves of some varieties of lettuce are corrugated, entire and serrated. Inflorescence - basket, yellow flowers. The fruit is an achene 2-5 mm long and silver-gray to black in color. The species Lactuca sativa L. is represented by 5 varieties: var. Sacalina Alef. - leaf varieties with strongly dissected leaves that do not form a head. Var. acephala Alef. - leaf varieties with whole leaves, with wavy or scalloped edges. Head variety, var. capitata, includes all varieties of head lettuce with a buttery, crispy and rough leaf texture. Head varieties of Romaine (Roman lettuce) with an elongated oval head and leaves raised in a rosette belong to var. romana. To a variety of asparagus salad - var. angustana - include varieties with a strongly thickened stem used for food, and long lanceolate leaves with whole, even edges. The most harmful lettuce diseases are as follows: downy mildew, septoria, gray and white rot, powdery mildew, leaf edge burn.
Lettuce is a very early ripening crop, and in the conditions of the tropics and subtropics it is successfully grown 3-4 times per season. Headed lettuce is placed according to the scheme 20 x 20 cm for small-headed early-ripening varieties of the Bettener type and 30x30 cm for large-headed types of Romen, Parisian green. On well-cultivated soils, organic and mineral fertilizers are applied. The growing season is 50 - 80 days. In the tropics, lettuce is often planted with 20-day-old seedlings, which are grown in pots measuring 3 x 3 x 6 cm. The yield is 6-20 t / ha. Leaf varieties of lettuce are sown with multi-row or continuous sowing. Seeding rate 3-5 kg/ha. One-time harvesting, 30-40 days after emergence, yield 10 t/ha. Lettuce is planted on fertile alluvial highly humus soils. Headed, asparagus and Romaine lettuce are grown in the tropics, subtropics in protected ground in seedlings, which helps save seeds and produce high quality products. Lettuce seeds germinate well at a temperature of 22-25 ° C, and the optimum temperature for plant growth and the formation of good dense heads is 18-20 ° C, therefore, in the tropics, head lettuce is more often grown in winter at low temperatures. Asparagus lettuce at high temperatures in the rainy season quickly forms a juicy stem (5-8 cm in diameter and up to 80 cm high) and many leaves; unlike leaf lettuce, it is less damaged by pests. Planting seedlings of head lettuce is carried out on beds with a distance between plants of 20-25 cm, depending on the variety and size of the rosette of leaves. Asparagus lettuce is planted with a row spacing of 50-60 cm, and in a row of 25-30 cm, and the leaves are harvested repeatedly. Leaf lettuce is more often planted as continuous sowing on deepened beds in the arid zones of the subtropics and tropics. Mandatory daily watering in the dry season. Authors: Baranov V.D., Ustimenko G.V.
Lettuce (lettuce), Lactuca sativa. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Lettuce (lettuce), Lactuca sativa. Tips for growing, harvesting and storing
Lettuce, or lettuce, Lactuca sativa, is one of the most common vegetables used in salads, sandwiches, and other dishes. Tips for growing, harvesting and storing lettuce: Cultivation:
Workpiece:
Storage:
Lettuce contains many beneficial vitamins and minerals such as vitamin A, K, C and potassium. To reduce the bitterness in the salad, you can soak it in cold water for 30-60 minutes before using.
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