Kinkan (kumquat). Legends, myths, symbolism, description, cultivation, methods of application

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Kinkan (kumquat). 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
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

Kinkan (kumquat), Fortunella. Photos of the plant, basic scientific information, legends, myths, symbolism

Kinkan (kumquat)

Basic scientific information, legends, myths, symbolism

Sort by: Fortunella

Family: Rutaceae (Rutaceae)

Origin: China

Area: Kinkan is widely distributed in tropical and subtropical regions of the world such as China, Japan, India, Indonesia and South Africa.

Chemical composition: Kinkan contains vitamin C, as well as carotenoids and flavonoids. It also contains a number of other nutrients such as calcium, potassium and beta-carotene.

Economic value: Kinkan is used in the food industry to make jams, sweets, juices, marmalade and other products. It is also used in cooking as a flavoring and for decorating dishes. In addition, kinkan is prescribed in medicine as a source of vitamin C and other nutrients, as well as for the treatment of certain diseases.

Legends and myths: In culture, the kumquat is considered a symbol of good luck and prosperity. It is widely used in the Chinese New Year tradition as a symbol of wealth and prosperity. Kumquat is also used in yogic practice and Ayurvedic medicine as a medicinal plant. In Chinese culture and medicine, the kumquat is also used as a treatment for colds, stomach ailments, and arthritis.

Kinkan (kumquat), Fortunella. Description, illustrations of the plant

Kinkan (kumquat), Fortunella. Methods of application, origin of the plant, range, botanical description, cultivation

Kinkan (kumquat)

The genus Kinkan, or kumquat (Fortunella) has 2 subgenera and 4 species.

It comes from Southeast China (Guangzhou), but is known only in culture.

This is a dwarf evergreen tree.

The fruits are small, ovoid or oval, 3,0-4,5 cm long and 2,0-2,5 cm wide, golden yellow, with a smooth, fragrant, sweet skin. Ripens in February-March. The view is winter-hardy.

Kinkan Japanese round - cultivated in Japan; comes from Southeast China; unknown in the wild. Small tree. The fruits are round, bright orange, 2,5-3,0 cm in diameter, the juice is sour, the peel is sweet, edible. The view is winter-hardy.

Kinkan is polygamous - comes from the Malay Peninsula.

Kinkan Hong Kong, wild - lives in the wild near Guangzhou (PRC), in the hills and mountains, as well as in the mountains of Jiuzong (PRC).

Kinkan (kumquat)

Among the hybrids with kinkan, capamondin (tangerine x kumquat) is known - it arose spontaneously in China; fruits are round-depressed, with a thin skin, lagging behind the pulp when ripe, and very sour juice, lobules 7-10. Widely used as a rootstock in the Philippines.

The tetraploid calamondin shikinari mikan was found on the island of Taiwan; its fruits are sweeter. Among the hybrids, lime quats, orangequats, citrumquats, citranjquats, citranjins, etc. are also known.

The fruits of kinkans are eaten fresh together with the peel and are used in canning for jams, jams, candied fruits and candied fruits.

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

Kinkan (kumquat), Fortunella. Recipes for use in traditional medicine and cosmetology

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

Ethnoscience:

Cough and cold treatment: you can use kinkan to treat coughs and colds. To do this, you must squeeze the juice from several kinkans and mix it with honey and hot water. Drink this remedy 2-3 times a day to get relief from cough and cold symptoms.
Cholesterol lowering: Kinkan can also help in lowering blood cholesterol levels. You can add kinkan to your daily diet, kinkan juice can be added to salads or drunk as a decoction.
Strengthening the immune system: kinkan is rich in vitamin C, which helps to strengthen the immune system. To do this, you can use kinkan in your diet daily, adding it to salads or drinking juice.
Treatment of skin problems: Kinkan can help treat various skin problems such as eczema or acne. To do this, apply kinkan oil or juice to the affected skin to reduce inflammation and improve healing.

Cosmetology:

Cleansing scrub: mix equal proportions of kinkan juice and sugar. Apply the mixture on the face and massage the skin in circular motions, then rinse with warm water. This scrub helps to cleanse the skin of dead cells and excess sebum.
Mask for the face: mix equal proportions of kinkan juice and honey. Apply to face and leave on for 10-15 minutes, then rinse with warm water. This mask helps to moisturize and brighten the skin, while also fighting inflammation and irritation.
Hair conditioner: mix equal proportions of kinkan juice and apple cider vinegar. Apply to hair after washing and rinse with water. This conditioner helps strengthen hair and make it shinier.
Face tonic: mix equal proportions of kinkan juice and rose petal water. Apply to face with a cotton pad before bed. This tonic helps tighten pores and refreshes the skin.

Attention! Before use, consult with a specialist!

Kinkan (kumquat), Fortunella. Tips for growing, harvesting and storing

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

Kinkan, or kumquat, is a small tree of edible citrus fruits that can be eaten fresh or used in cooking.

Tips for growing, harvesting and storing kinkan:

Cultivation:

Kinkan can be grown both outdoors and in pots on a balcony or rooftop.
It prefers a sunny location and fertile, well-drained soil.
Kinkan seeds should be planted in the ground in spring or autumn, to a depth of about 2 cm.
Plants should be planted at a distance of about 1 meter from each other.
During the season, you should regularly water the plants and feed them with fertilizers.

Workpiece:

Kinkan is harvested when the fruits on the tree turn orange and are soft to the touch.
Fruit should be washed thoroughly before use.
The skin of the kinkan can be edible, but it should be thoroughly washed and peeled before consumption.

Storage:

Fresh kinkan fruits can be stored at room temperature for up to 5 days.
If you have collected a large number of fruits, you can freeze them. To do this, the fruits should be placed in the freezer whole or cut into pieces.
Kinkan can also be used to make jams, syrups or preserves.

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