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Prickly pear. Legends, myths, symbolism, description, cultivation, methods of application

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Content

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

Opuntia, Opuntia. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Genus and family: The genus Opuntia (Opuntia) includes more than 300 species of plants from the Cactus family (Cactaceae).

Origin and range: Most of the species originate from the Americas, including Mexico, the United States, Canada, and South America. However, many species have been introduced into cultivation in other regions of the world.

Chemical composition: The chemical composition of prickly pear depends on its type and may include vitamins, minerals, antioxidants and other biologically active substances. Prickly pear fruits, called Indian figs, contain vitamin C, calcium, potassium and other useful elements.

Economic value: Prickly pear is used in the food industry for the production of juices, jams and other food products. In addition, some types of prickly pear are used in medicine and cosmetology due to their beneficial properties. In some countries prickly pear is also used as livestock feed.

Legends and myths: Among the ancient Indians of Central America prickly pear was a symbol of life and spirituality. It was often used for medicinal purposes and its fruits were taken as food. Among the Maya, prickly pear was associated with the sun god, who was represented as a man with prickly pear in his hands. It was also a symbol of wealth and prosperity as prickly pear was used as a trading currency. In other cultures, prickly pear has been associated with cruelty and protection, thanks to its sharp spines and ability to defend itself from predators. In some religious traditions, prickly pear is associated with martyrdom and suffering.

Opuntia, Opuntia. Description, illustrations of the plant

Opuntia, Opuntia. Methods of application, origin of the plant, range, botanical description, cultivation

Prickly pear (Opuntia) belongs to the Cactaceae family. The most widespread of this group of crops are fig prickly pear, or Indian prickly pear, or fig tree (Opuntia ficus indica Mill.) and large-spined prickly pear (Opuntia megacantha SD). In Chile it is called tuna, in Mexico it is called nopol, in Spain it is chomberi, in the USA it is called prickly pear, in France and North America it is barbaric fig tree.

Fruit cacti are a kind of fruit crop of the tropics and southern subtropics. Opuntia is cultivated in Italy, on the island of Sicily, where industrial plantations of prickly pear occupy 10 thousand hectares of land, and the annual production of fruits reaches 100 thousand tons. It is also grown in Chile (about 790 hectares), where the annual production of fruits is 4500 tons, in Brazil, Madagascar, Mexico, Algeria, Tunisia, India and other countries.

Prickly pear came from Mexico.

The plant has succulent flattened oval-shaped shoots that branch and form a bush 2-4 m high. Prickly pear has no leaves. The flattened stems are sometimes mistaken for leaves. The stems are covered with thorns.

The root system is superficial. The flowers form at the top of the stems and have yellow petals.

The fruit is pear-shaped, up to 5,0-7,5 cm long, weighing 70-300 g, green, yellow or dark chestnut in color, with thorns, the flesh is sweet, whitish, translucent, with numerous large strong seeds, contains 13-14 % sugar.

Prickly pear fruits are consumed mainly fresh, and are also used for the preparation of confectionery.

The seeds contain 20% edible fat, similar in taste and properties to pork fat. It is used to flavor vegetable oils.

Young flat juicy stems of smooth prickly pear are used as vegetables and livestock feed.

Plants serve as raw materials for the production of pectins, glue, anti-corrosion agents, dyes for food. In North Africa, prickly pear is often planted as a hedge and also to protect soil from erosion on slopes.

Plants are photophilous, drought-resistant, but for the formation of a good harvest, the presence of a sufficient amount of soil moisture is necessary. Optimum temperatures are within 25-30 °C; prickly pear can successfully grow at lower temperatures, but not below 6 ° C, it does not tolerate frost.

Grows in all types of soil, but prefers light stony soils, not very deep, with good drainage. The optimal soil pH is neutral or slightly alkaline.

To propagate prickly pear from 5-8-year-old healthy plants, biennial stems are cut off and kept in the sun for 20-30 days to heal the wound. The stems should have a typical shape and color for the variety, be of medium size - about 30 cm long and 20 cm wide, with good turgor. The stems are cut from the mother plant with a sharp knife in late spring - early summer (in Chile - November-December). Plantations are established at the beginning of summer, plant nutrition area is 4 x 4 m (625 plants per 1 ha).

Each plant - 4 stems in one nest, therefore, 1 stems are placed per 2500 ha. The stems are planted to a depth of 20 cm, so a stem about 10 cm high rises above the ground. To speed up the fruiting period, in some cases, planting material is used, consisting of 2 or 3 fused stems. Stems in a nest or in a hedge are planted at a distance of no closer than 30 cm between them.

In Mexico and other countries, prickly pears are planted with stems immediately after they are cut from the mother plant, due to the fact that drying in the sun for up to 30 days leads to the formation of a large number of male plants that do not produce fruits. The number of stems when planting in the nest is reduced to 2.

Opuntia is responsive to the use of organic and mineral (saltpeter, urea, superphosphate) fertilizers. They are introduced before planting and periodically fertilize the plants.

In areas with precipitation over 500 mm per year, irrigation is usually not used. However, after planting the plants, they are watered 3-4 times for better rooting. Irrigation is also necessary during the period of fruit formation.

Plants are pruned annually to maintain their height within 1,6-1,8 m, in addition, poorly placed, outdated, infertile shoots are removed. Bushes are annually rejuvenated, as shoots older than 2 years of age do not bear fruit well. So that the stems do not touch and do not interfere with each other's growth, they are cut off. Extra shoots are removed in a young state.

To regulate the load of plants, thinning (removal of part) of flowers and fruits is used, 8-10 ovaries are left on the stem, in this case the fruits are formed quite large (150-200 g). This technique is used in extensive culture, when plant care is insufficient. Due to the multiple flowering of prickly pear during the year (usually twice), load regulation also leads to a large yield with simultaneous fruit ripening.

With good care (irrigation, fertilizer, etc.), prickly pear does not show the periodicity of flowering and fruiting, the fruits are harvested many times throughout the summer, the yield reaches 20 t / ha.

In Sicily, prickly pear blossoms in May-June, the fruits ripen in August-September. Due to the hot and dry summer, the fruits are formed small (70-100 g) and of poorer quality. Sicilian gardeners are forced to remove flowers with mittens or sticks. Almost 2 months after this operation, prickly pear blooms a second time, the fruiting period falls on October-November. The fruits are formed large (250-300 g), there are fewer seeds in them, the pulp is more juicy and tasty.

When collecting and commercial processing of prickly pear fruits, care must be taken. The stems and fruits are covered with small and thin (thinner than a hair) spines. They can fly in the air, get into the eyes and nose.

Harvesting is carried out early in the morning in mittens, when there is dew on the surface of the plants and there is still no wind. The fruits are placed on a flat, clean area, the thorns are swept over with branches or panicles. The fruits are packed in 20 kg boxes lined with straw or leaves. They are sent for sale or stored at low temperatures for 4-5 months. The fruits are consumed fresh, they are used to prepare jams and other products with sugar.

Edible fruits give some types of cacti Cereus, Hylocereus, Lemaireocereus. Their fruits are larger than those of prickly pear and better in taste. On the surface of the fruit there are bunches of small spines that are easily removed from mature fruits.

Better quality fruits are produced by other types of cacti Hylocereus undatus Brit, et Rose, Lemaireocereus griceus Brit, et Rose, Lemaireocereus queretarensis Brit, et Rose, growing wild and in cultivation in Mexico. These species are propagated and cultivated in much the same way as prickly pear.

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

Opuntia, Opuntia. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• For the treatment of skin lesions: Apply fresh prickly pear juice to cuts, scrapes, and burns, or wrap the injured area in prickly pear leaves. It will help reduce inflammation, reduce the risk of infection, and speed up healing.
• To treat high blood pressure: prepare an infusion of dried leaves and fruits of prickly pear. To do this, pour 2-3 grams of dry leaves and fruits of prickly pear 200 ml of boiling water and leave to infuse for 10-15 minutes. Refrigerate and drink 1-2 times a day. Prickly pear can help lower blood pressure and reduce the risk of cardiovascular disease.
• For the treatment of diabetes: prepare an infusion of dried prickly pear leaves and fruits as described above. Refrigerate and drink 1-2 times a day. Prickly pear can help lower blood sugar levels and improve carbohydrate metabolism.
• For the treatment of stomach disorders: prepare an infusion of fresh or dried prickly pear leaves. To do this, pour 2-3 grams of prickly pear leaves in 200 ml of boiling water and leave to infuse for 10-15 minutes. Refrigerate and drink as a tea 2-3 times a day. It will help improve digestion, reduce inflammation and symptoms of indigestion.
• For the treatment of joint pain: apply prickly pear juice to sore joints or massage an ointment made from prickly pear and other medicinal herbs, such as ephedra and bay leaf, onto the skin with massage movements.

Cosmetology:

• Face mask with prickly pear: Grind fresh prickly pear leaves in a blender and mix with honey and aloe vera gel. Apply to face for 10-15 minutes, then rinse with warm water. This mask will help moisturize and brighten the skin, reduce inflammation and give it a healthy glow.
• Prickly Pear Facial Toner: prepare an infusion of fresh prickly pear leaves in boiling water for 10-15 minutes. Cool and apply to face with a cotton pad. This toner will help reduce inflammation, hydrate the skin, and improve skin tone and texture.
• Face cream with prickly pear: mix prickly pear oil with jojoba oil or other natural oil. Apply to the face in the morning and evening after cleansing the skin. This cream will help reduce inflammation and improve skin quality.
• Body massage oil with prickly pear: Mix prickly pear oil with jojoba oil and a few drops of lavender or rosemary essential oil. Apply to the body with massage movements. This massage oil will help improve skin quality, reduce inflammation and reduce the risk of stretch marks.

Attention! Before use, consult with a specialist!

Opuntia, Opuntia. Tips for growing, harvesting and storing

Prickly pear (Opuntia) is a genus of cacti, including several dozen species, common in tropical and subtropical regions.

Tips for growing, harvesting and storing prickly pear:

Cultivation:

• Prickly pear prefers a sunny location and well-drained soil.
• The best time to sow seeds is spring or early summer.
• Seeds should be sown at a depth of about 1-2 cm and at a distance of about 30 cm from each other.
• Plants need to be watered regularly and weeds removed.

Workpiece:

• The prickly pear has an edible fruit known as the fig prickly pear.
• Ripe fruit should be harvested with a sharp knife or tongs.
• After harvesting, the fruits must be cleaned of thorns and cut off the upper part.
• The edible part of the fruit can be used fresh or used in various dishes such as salads, jams, desserts, and more.

Storage:

• Edible parts of prickly pear should be stored in the refrigerator at a temperature of +2 to +4 °C.
• Fruits should be stored separately from other products to avoid overripe.
• Storage of prickly pear can last several days.

Prickly pear is a valuable source of nutrients such as vitamins, minerals and antioxidants.

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