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Amur grape. 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

Amur grape, Vitis amurensis. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Vitis

Family: Grapes (Vitaceae)

Origin: Amur grapes (Vitis amurensis) come from North Asia, namely from the Amur region and Korea.

Area: The plant grows in North Asia, the Far East, China, Korea, as well as in Japan and Mongolia.

Chemical composition: The fruits of Amur grapes contain a number of useful substances, such as organic acids (citric, malic, tartaric), B vitamins, vitamin C, carotenoids, flavonoids, anthocyanins, tannins and others.

Economic value: Amur grapes are a source of material for breeding new grape varieties, as they are highly resistant to low temperatures and many diseases. In addition, its fruits are used to produce wine, juices, jams and other food products. Amur grapes also have medicinal properties and are used in traditional medicine to treat various diseases.

Legends and myths: According to one of the Japanese legends, the sun god Amaterasu offended his brother, the storm god Susano-O, and went into a cave, closing himself from the world there. The rest of the gods decided to force Amaterasu out of the cave to light up the world again. They gathered on its threshold and began to dance, and also hung Amur grapes on the trees so that its juice would drip onto the ground and attract animals that began to rush at these berries. Amaterasu could not stand her curiosity and left the cave, and then her brother locked her inside. Thus, the sun reappeared in the sky.

Amur grape, Vitis amurensis. Description, illustrations of the plant

Amur grape, Vitis amurensis. Botanical description of the plant, area, methods of application, cultivation

A woody liana with a trunk 5-10 cm in diameter and up to 15-18 m long, occasionally there are vines up to 20-25 meters long. The tendrils of grapes are able to make circular movements, thanks to which they wrap around the branches of neighboring plants (trees) and other supports. The bark is dark, scaly in longitudinal stripes on old shoots. Young shoots are green or reddish, turning red-brown by autumn.

Leaves vary greatly in shape. They can be entire, three- or five-lobed, ovoid or rounded, vaulted at the base. The size ranges from 9 to 25 cm. Edges with sharp and round-triangular serrated teeth. Glabrous above, densely covered with short setae below. In autumn, they acquire bright colors - red, yellow, orange, brownish. The beginning of leaf blooming in places of natural growth is the first decade of May, leaf fall is the first half of October. The duration of the foliage period is 163 days (from May 06 to October 15).

The flowers are small, honey-bearing. They appear in the second decade of May. Collected in not very dense inflorescences - brushes. Amur grapes, as a rule, are a dioecious plant. It should be noted that in nature, bisexual vines come across as a rare exception.

Fruit globular black or purple, sometimes dark blue berries very sour to sweet; diameter mostly up to 12 mm, with thick skin. In some forms, the sugar content in fruits reaches 22-23%. Ripens at the end of September. The pulp of berries is juicy, usually sour. Clusters can be large, comparable in number of berries (but not in weight) to clusters of cultivated grapes. In exceptional cases, the length of the bunches reaches 25 cm, and the weight is 250 g (usually 20-70 g).

Amur grapes grow wild in the forests of Manchuria, Amur and Primorye, China, Korea. It is a relic of the pre-glacial subtropical vegetation of the Far East and reaches Lake Bolshoye Kizi in the continental part of the latitude (about the fifty-first parallel). Along the coast of the Sea of ​​Japan to the north it reaches the mouth of the Muli River, and in the west of the Amur Region - to the Zeya River.

Amur grapes are divided into three ecotypes: the northern ecotype (grows at the latitude of Khabarovsk), the southern ecotype (grows at the latitude of Vladivostok) and the Chinese ecotype (common in the southern regions of China).

Amur grape is widely used as an ornamental plant, often "runs away" outside settlements, so theoretically it can be found on the outskirts of settlements and in the forest.

It occurs in the valleys of rivers and streams, on clearings, forest edges, lower and middle slopes of mountains, where it climbs trees and spreads along the soil. This is the northernmost and most stable type of grape growing in the Far Eastern taiga. It tolerates winter temperatures down to -45°C, and the root layer of the soil down to -16°C. In order to survive and bear fruit in these harsh conditions, Amur grapes have learned to produce various biologically active substances during their evolution. These are resveratrol and quercetin and vitamins, and many others.

It is under protection, because. anthropogenic factors adversely affect its abundance and condition in natural habitats, which leads to a noticeable reduction in their range.

The berries of Amur grapes are edible and have numerous medicinal properties. Young juicy shoots and leaves of grapes are suitable for salad, green cabbage soup and carbonated kvass.

The skin of Amur grapes, petioles and leaves contain much more than other grape varieties, resveratrol - the famous active substance, nicknamed by scientists "aging retarder". Resveratrol has become widely known thanks to the research of scientists who are interested in why France has the least population in Europe suffering from cardiovascular and oncological diseases. It turned out that the cause of the "French phenomenon" is resveratrol contained in wines made from dark-colored industrial grape varieties. Indeed, in the tradition of the French - the daily use of a small amount (about 100 ml) of red grape wine at dinner.

Resveratrol is one of the most powerful plant antioxidants, outperforming beta-carotene by 5 times, vitamin E by 50 times, and vitamin C by 20 times. In experimental studies, cardioprotective, antitumor, anti-inflammatory, lowering blood sugar levels, immunomodulatory, hepatoprotective and other positive effects of resveratrol have been identified. It increased the life span of experimental animals by 1,5 times.

Taiga grape pomace tincture is an effective remedy for those who have problems with the heart, pressure, diabetes, hepatitis, etc.

This tincture is also very successfully used for the prevention and treatment of liver diseases, cardiovascular diseases, and in the treatment of tumors. It lowers blood sugar levels, has anti-inflammatory, immunomodulatory effects. It contains a whole complex of natural biologically active substances, including one of the key and powerful, in terms of its therapeutic effect - resveratrol.

As a result of the use of the tincture, very impressive results were obtained: after two months of taking the drug, tinnitus disappears and pressure normalizes. After three to four months, the pain of angina pectoris (angina pectoris) disappears, memory improves. Tincture promotes recovery after heart attacks and paralyzed patients after strokes. And women note an improvement in complexion and skin elasticity.

Amur grape is used as an ornamental plant for vertical gardening. It tolerates urban conditions (soot, dust, gases). Smoke and gas resistant. When cultivating Amur grapes, it should be noted that it is moisture-loving: it needs about 700 mm of precipitation per year.

Relatively resistant to diseases, the growing season is short, resistant to phylloxera, only a few forms are resistant to mildew. The shoot-forming ability and growth rate of the liana are very high, the annual growth is about 2,5 meters. Seedlings of Amur grapes bloom at the age of about five years. The plant prefers loose and acidic soils. It suffers greatly from excess lime. It responds positively to the introduction of strongly acidic high-moor peat.

To obtain healthy berries, it is better to plant the plant in a well-lit place, since berries may be damaged by powdery mildew of grapes (mildew) during shading.

Amur grape, Vitis amurensis. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• For the treatment of upper respiratory tract infections: prepare an infusion of Amur grape leaves and drink in the form of tea. This will help reduce inflammation and alleviate coughing.
• For the treatment of heart disease: eat Amur grapes for food or prepare an infusion from its leaves and drink in the form of tea. This will help improve circulation and reduce the risk of cardiovascular disease.
• For headache treatment: apply an infusion of Amur grape leaves to the temples and the back of the head. This will help relieve headaches and reduce muscle tension.
• For the treatment of arthritis: prepare an infusion of Amur grape leaves and apply it on sore joints. This will help reduce inflammation and improve joint mobility.
• For the treatment of dermatitis: apply an infusion of Amur grape leaves to the affected areas of the skin. This will help reduce inflammation and itching, speed up healing, and prevent infection.

Cosmetology:

• Mask for the face: chop Amur grapes and mix with honey. Apply to face for 10-15 minutes, then rinse with warm water. This mask will help moisturize the skin, reduce the signs of aging and make the skin more radiant.
• Hair care product: chop Amur grapes and mix with jojoba oil. Apply to hair and leave for 30 minutes, then rinse with water and shampoo your hair. This tool will help strengthen the hair, moisturize it and give it a healthy shine.
• Body Scrub: mix finely chopped Amur grapes with sea salt and olive oil. Massage into the skin of the body and rinse thoroughly with water. This scrub will help exfoliate dead skin cells, improve skin texture and give a healthy glow.
• Hand cream: mix coconut oil and Amur oil extracted from grapes. Apply to hands and massage until completely absorbed. This cream will help moisturize and soften the skin of the hands.

Attention! Before use, consult with a specialist!

Amur grape, Vitis amurensis. Detailed advice on growing, choosing soil and lighting, planting, caring for the plant; preparation tips; storage tips

Amur grape is a type of grape that grows in the northern regions of Asia. It can also be grown in temperate climates.

Tips for growing, harvesting and storing Amur grapes:

Cultivation:

• Amur grape prefers a sunny place and well-drained soil.
• Choose a planting site taking into account the fact that the plant must have access to a sufficient amount of sunlight and air. Avoid shady places and places with stagnant water.
• It is recommended to plant plants in the spring or early autumn so that they have time to get used to the climatic conditions before winter.
• Plants should be planted 2-3 meters apart to give them enough room to grow.
• Amur grapes are resistant to frost, but young plants need shelter for the winter.
• After planting the plants, they must be regularly watered and fed.
• Amur grapes need regular watering, especially during dry periods.
• It is necessary to remove weeds and feed the plants with mineral fertilizers.
• It is recommended to prune plants in winter, removing all dry and damaged branches, as well as branches that grow inside the bush.
• During the growing season, plants are recommended to be treated against pests and diseases.

Workpiece:

• Amur grapes are usually harvested in late September - early October.
• Harvested berries should be thoroughly washed and damaged or musty berries removed.
• Berries can be used to make wine, jams, juices, or simply eaten fresh.

Storage:

• For storage of Amur grapes, it is recommended to choose mature, but dense and elastic bunches without damage.
• It can be stored in a refrigerator at a temperature of 0 to 5 °C and a relative humidity of 80-90%.
• You can also use freezing or canning to preserve the crop for a long time.

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