Uysun (asparagus salad). Legends, myths, symbolism, description, cultivation, methods of application

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Uysun (asparagus salad). Legends, myths, symbolism, description, cultivation, methods of application

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

Content

Photos, basic scientific information, legends, myths, symbolism
Genus, family, origin, range, chemical composition, economic importance
Botanical description, reference data, useful information, illustrations
Recipes for use in traditional medicine and cosmetology
Tips for growing, harvesting and storing

Uysun (asparagus lettuce), Lactuca asparagus. Photos of the plant, basic scientific information, legends, myths, symbolism

Uysun (asparagus salad)

Basic scientific information, legends, myths, symbolism

Sort by: lactuca

Family: Asteraceae (Asteraceae)

Origin: Uysun comes from China, but is common in Japan, Korea, Russia and other countries.

Area: The plant is common in the temperate zones of Asia and Europe, as well as in North America.

Chemical composition: Uysun is rich in vitamins (C, E, K, group B), minerals (calcium, iron, potassium), carotenoids and antioxidants.

Economic value: Wusun is used as a vegetable, especially in Japanese cuisine. It is also used in Chinese medicine as a means to promote health and treat certain diseases.

Legends and myths: In Chinese culture, wusong is considered a traditional medicinal plant and is used to treat various ailments such as blood problems, headaches, and fevers. In some cultures, wusun also symbolizes health and longevity. It is widely used in Asian cuisine, including Japanese, Chinese and Korean cuisines, where its young shoots are used as an ingredient in salads and side dishes. In Western countries, wusun is often used as an ornamental plant due to its bright green leaves and unusual appearance.

Uysun (asparagus lettuce), Lactuca asparagus. Description, illustrations of the plant

Uysun (asparagus lettuce), Lactuca asparagus var. Lactuca augustana Allioni. Classification, synonyms, botanical description, nutritional value, cultivation

Uysun (asparagus salad)

Synonym: L. sativa var. integrifolia Bisch. Asparagus salad.

Names: fr. laitue asprege; English asparagus lettuce; German Spargell salad.

The stem of this plant is long (70-100 cm), thick (4-5 cm in diameter), juicy; leaves are long, lanceolate. The leaves and stem are saturated with milky juice. The stem is eaten (fresh).

Freshly cut stems are bitter, but after short-term drying they become sweetish, juicy and tender, with a peculiar refreshing taste.

Uysun (asparagus salad)

Uysun leaves are also eaten like a regular salad.

It is cultivated in some regions of Central Asia. It is possible to grow in other regions.

The plant is very productive, gives a large vegetative mass, increasing it at a rapid pace.

Author: Ipatiev A.N.

Uysun (asparagus lettuce), Lactuca asparagus. Recipes for use in traditional medicine and cosmetology

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

Ethnoscience:

Remedy for insomnia: take 30 grams of dried wusun and pour 500 ml of boiling water. Infuse for 30 minutes, strain and consume 100 ml before bedtime.
Remedy for the treatment of abdominal pain: take 20 grams of dried wusun and pour 500 ml of boiling water. Infuse for 30 minutes, strain and consume 100 ml twice a day after meals.
Cold remedy: take 30 grams of dried wusun, pour 500 ml of boiling water and leave for 30 minutes. Strain and consume 100 ml three times a day before meals.
Digestion aid: take 20 grams of dried wusun, pour 500 ml of boiling water and leave for 30 minutes. Strain and consume 100 ml twice a day after meals.
Blood Pressure Remedy: take 30 grams of dried wusun, pour 500 ml of boiling water and leave for 30 minutes. Strain and consume 100 ml twice a day before meals.

Cosmetology:

Mask for the face: take 2 tablespoons of crushed wusun leaves, mix with 1 tablespoon of honey and 1 tablespoon of oatmeal. Add enough water to make a paste. Apply to face and leave for 20 minutes, then rinse with warm water. This mask helps to hydrate and brighten the skin.
Face cream: Take 2 tablespoons of crushed wusun leaves and mix with 1 tablespoon of jojoba oil and 1 tablespoon of coconut oil. Mix thoroughly and use as a face cream to hydrate and nourish the skin.
Face tonic: take 2 tablespoons of crushed uisun leaves and pour 200 ml of boiling water. Steep for 30 minutes, strain and use as a facial toner to soften and hydrate the skin.
Hair strengthener: pour 2 tablespoons of crushed uisun leaves with 500 ml of boiling water and leave for 30 minutes. Strain and use as a hair rinse to strengthen and condition your hair.

Attention! Before use, consult with a specialist!

Uysun (asparagus lettuce), Lactuca asparagus. Tips for growing, harvesting and storing

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

Uysun, also known as asparagus lettuce (Lactuca asparagoides), is an annual plant that can be grown in the garden or in the garden.

Tips for growing, harvesting and storing wusun:

Cultivation:

Uysun prefers loose, fertile soils with good drainage. Plants can be grown from seed.
Uysun seeds are sown in spring or autumn at a depth of 1-2 cm and at a distance of 20-25 cm from each other.
Uysun does not need special care, but needs regular watering during periods of drought.

Workpiece:

Uysun is used as a food product. Edible are the young shoots of the plant, which look like asparagus.
Young shoots of uisun are cut when they reach a length of 15-20 cm and have a diameter of about 1 cm. The cut shoots can be used fresh or cooked.
Young shoots of wusun have the best taste before they start to crush the color.

Storage:

Fresh shoots of usun are recommended to be used as soon as possible after harvest, as they quickly lose their qualities.
Young shoots can be stored in the refrigerator in a plastic bag or container for several days.
The shoots can be frozen for several months, or dried and stored in a cool, dry place for up to a year.

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