Chistets (stakhsis, Chinese artichoke). Legends, myths, symbolism, description, cultivation, methods of application

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Chistets (stakhsis, Chinese artichoke). 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

Chistets (Stakhsis, Chinese artichoke), Stachys affinis. Photos of the plant, basic scientific information, legends, myths, symbolism

Chistets (stakhsis, Chinese artichoke)

Basic scientific information, legends, myths, symbolism

Sort by: Chistets (Stachys)

Family: Lamiaceae (Lamiaceae)

Origin: Southeast Asia (China, Japan, Korea)

Area: Chistetsa is widely distributed in Asia, and is also cultivated in other regions of the world.

Chemical composition: Chistetsa root crops contain inulin, polysaccharides, proteins, fatty acids, minerals and vitamins. The leaves and stems contain flavonoids, tannins and essential oils.

Economic value: Chistetsa root vegetables are eaten as a vegetable, and are also used in Chinese and Korean medicine as a tonic and immunomodulatory agent. The plant is also used in landscape design and as a honey plant for bees.

Legends and myths: In ancient Roman religion, the chist was associated with the god Mars and was used in sacred rites associated with the martial aspects of this god. Chistets can symbolize longevity due to its use in traditional medicine to promote health and prolong life. Chistets can symbolize moderation through its use as a food that can help balance the diet and improve digestion. In general, a chiste can be a symbol of health, resilience, longevity, abundance, and moderation.

Chistets (Stakhsis, Chinese artichoke), Stachys affinis. Description, illustrations of the plant

Chistets (stachys, Chinese artichoke), Stachys affinis Bunge. Classification, synonyms, botanical description, nutritional value, cultivation

Chistets (stakhsis, Chinese artichoke)

Synonym: S. tuberifera Ndn. Khorogi.

Names: fr. stachys tubereux, crosne du Japon, epiaire achapelets; English Chinese or Japanese, artischoke; German Knollenziest, Japanesische Artisdhoke; Swede. Japansk jordartskocha; Japanese choro-gi.

This tuber is common in cultivation in China and Japan.

The plant is perennial, with branched rectangular in cross section and pubescent stem, 25-40 cm in height.

The leaves are opposite, long-petiolate, pubescent, heart-shaped at the base. Flowers sessile, branching from one node in the amount of 4-6. (The plant produces many ivory beaded tubers.) Chistets is cultivated and consumed in a similar way to potatoes.

Propagated by tubers. According to Vilmorin, a yield of 5 kg was obtained from 6-450 kg of tubers.

In England and Northern Europe, sometimes they eat thickened rhizomes of the marsh chisel - S. palustris L. This is a perennial plant, 60-110 cm in height, with a creeping tuberous rhizome thickened at the end; stems simple, rarely branched, densely pubescent, rough.

Chistets (stakhsis, Chinese artichoke)

The lower leaves are lanceolate or oblong, sharp, rounded or shallowly heart-shaped at the base, finely serrate-toothed, 8-12 cm long and 1,5-3,5 cm wide. The upper bracts are ovate-lanceolate, entire, long-pointed. The lower leaves are short-petiolate, the upper ones are stalked. The calyx is distinctly two-lipped, protruding glandular-hairy. Corolla purple or purple-lilac. Seeds are naked nuts.

It grows wild in humid places in Europe, Siberia, the Caucasus, and Central Asia.

Edible tuberous formations are used as vegetables. They are eaten boiled, fried and pickled. The plant is widely cultivated in Southeast Asia, China, Japan, Belgium and France.

In the United States, S. floridana Shuttleworth is found, with tuberous rhizomes resembling those of the marsh weed. Used similarly to S. palustris.

Author: Ipatiev A.N.

Chistets (Stakhsis, Chinese artichoke), Stachys affinis. Recipes for use in traditional medicine and cosmetology

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

Ethnoscience:

Cough: take 20 g of dried roots and infuse in 500 ml of boiling water for 20-30 minutes. Strain the infusion and drink 50 ml 3-4 times a day before meals.
Stomach upset: take 20 g of dried roots and infuse in 500 ml of boiling water for 20-30 minutes. Strain the infusion and drink 50 ml 3-4 times a day before meals.
Jaundice: take 30 g of roots, cut into pieces, and infuse in 500 ml of boiling water for 20-30 minutes. Strain the infusion and drink 100 ml 3-4 times a day before meals.
Painful menstruation: take 20 g of dried roots and infuse in 500 ml of boiling water for 20-30 minutes. Strain the infusion and drink 50 ml 3-4 times a day before meals.
Wounds and ulcers: take 20 g of dried roots and infuse in 500 ml of boiling water for 20-30 minutes. Strain the infusion and use to wash wounds and ulcers several times a day.

Cosmetology:

Mask for the face: Mix 1 tablespoon of powdered chives with 1 tablespoon of honey and enough water to make a thick paste. Apply the mask on your face and leave for 10-15 minutes, then rinse with warm water. This mask will help moisturize and soften the skin, as well as improve its tone and color.
Face cream: Mix 1 tablespoon of powdered cleaner with 2 tablespoons of jojoba oil. Apply the cream to the face in the morning and/or evening after cleansing the skin. This cream will help moisturize and nourish the skin, as well as reduce inflammation and irritation.
Hair Mask: mix 1 tablespoon of powdered chives with 1 egg and a little water to make a thick paste. Apply the mask to your hair, leave for 20-30 minutes, then rinse with warm water and shampoo. This mask will help strengthen the hair, improve its texture and shine, and reduce inflammation and irritation on the scalp.

Attention! Before use, consult with a specialist!

Chistets (Stakhsis, Chinese artichoke), Stachys affinis. Tips for growing, harvesting and storing

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

Chistets, also known as stachys, Chinese artichoke, or Japanese artichoke (Stachys affinis), is a perennial plant native to Asia. Its tubers have a sweet taste and can be used in cooking.

Tips for growing, harvesting and storing a cleaner:

Cultivation:

Chistets is best grown in full sun and well-drained soil.
It is recommended to sow chistcha seeds in early spring or late autumn.
The plant needs regular watering and can be fertilized with organic and mineral fertilizers.

Workpiece:

Chiste tubers can be harvested when they reach maturity, usually in early autumn.
Tubers should be peeled and washed before consumption. They can be used in cooking, added to salads, grilled and boiled.

Storage:

Fresh tubers should be stored in a cool and dry place where they can last up to several months.
Tubers can be frozen for long-term storage. To do this, first clean them, then wash and dry. Then the tubers can be placed in a container or bag and placed in the freezer.

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