Buten bloomer — description with a photo of grass; beneficial properties of the plant and contraindications; use in cooking and medicine
Calories: 20 kcal.
The energy value of the product Buteni tuberiferous
Fat: 0.4 g
Carbohydrates: 0 g.
Butter tuberiferous — a perennial herbaceous plant, a representative of the umbrella family. Buteni is a coarse hairy stalk with triangular leaves and white small flowers (see photo). The Latin name for the grass sounds like Chaerophyllum bullbosum, and people call it the beaver butene, oreshnitsa, morkvitsy, wild parsley, fly agaric and pig.
Homeland plants, scientists believe the Caucasus and Western Asia. Buten is distributed throughout Russia, it can be found on forest edges, in groves, between shrubs. Buten often grown in the garden as a vegetable plant. The tubular buten is sometimes grown under the name «Kervel turnip». In the wild form of the plant is distributed in southern Europe, Asia, the Caucasus. This herb was known in ancient Greece and Rome. It has a delicious aroma that combines the scent of anise and parsley. Morkwitz is considered grass for true gourmets, since only they can appreciate the unusual taste of the plant. The ancient Greeks loved to eat ostrich meat in combination with unparalleled green butnia.
It is easy to grow a tubular buten if it creates all the necessary conditions for growth. The plant is unpretentious, grows on almost any soil. Well-hydrated, shady places are considered the most suitable places for growing butnia. The plant propagates with seeds that germinate at a temperature of 20-30 degrees.
The buten is a cold-resistant plant, the seeds can be sown starting from March to mid-June. The first shoots appear 20 days after planting. Harvesting greens accounts for 4-6 weeks after sowing, before flowering.
Care consists of regular watering. Since the plant is moisture-loving, with insufficient watering its leaves become hard.
The flower bloom from May to June, small white flowers, is considered a good honey plant.
It is enough to plant a bottle once, in the future its seeds will fall to the ground, giving fertile self-seeding. The roots of this plant are small and tuberous, about the size of a nut.
The beneficial properties of the tubers of tubers are due to the presence of the volatile herophylline in all its parts. The maximum content of this substance (20%) is in the roots. In addition, buten contains essential oils, other biologically active substances. The plant is rich in starch (19.81%), nitrogenous substances (up to 4.6%), also contains 0.4% fat, 66% water and 1.5% ash.
Flavonoids, the content of which in the aerial part of butnia is 0.7%, prevent the development of varicose veins, have a positive effect on blood circulation, help strengthen the walls of blood vessels. Products rich in these substances prevent the disease such as atherosclerosis. Flavonoids do not allow cholesterol molecules to be deposited on the vascular walls. Scientists have found that flavonoids do not allow cancer cells to grow, are powerful antioxidants.
The leaves of the plant contain 7 mg of ascorbic acid, which makes the bottle useful for treatment and prevention of colds. Vitamin C is involved in the synthesis of collagen, thanks to which the skin looks longer young and attractive. The body is not able to synthesize this vitamin, which means that a sufficient amount of it must come from the food consumed. Lack of vitamin C in the first place negatively affects the condition of the blood vessels. Vitamin C is responsible for blood clotting and capillary permeability.
In addition, the leaves are rich in carotene, rutin, mineral salts, protein substances.
In cooking, buten is used as a seasoning, it is added to salads, sauces, and vinaigrettes. The plant has a pungent taste and strong odor, which is lost during heat treatment and drying. Eat fresh greens of a plant as food, it is perfectly combined with salads, meat dishes. The leaves and stems perfectly complement the salads, go well with other salad plants. Romanians and Moldavians from the young shoots of the plant are preparing delicious green borscht and soups.
Butnya roots are consumed both raw and cooked and fried. They taste like roasted chestnuts. The root of this perennial is very fragrant, in shape it resembles carrot root. In the Caucasus, butnya roots are cooked like potatoes: they are boiled, baked, and fried. Butnye roots have a pleasant flesh, it is powdery and fragrant.
Before cooking, the roots and leaves of the plant are thoroughly washed, the roots are cleaned.
Butnet roots cut into slices and baked in the oven, getting a tasty and satisfying dish. If you chop the tubers with a meat grinder, then the plant can be added to various casseroles. Buteni goes well with potatoes, fried meat, can be used as an addition to minced pies. The nodule pulp is white, very tender, slightly spicy. The taste of the plant is a bit like celery or regular turnip, it is often compared to the taste of parsnip.
The leaves of the plant give an unusual flavor to mushroom soups and pickles. Greens go well with cucumbers, cottage cheese, mayonnaise and other popular products. Openwork leaves of Morkwitz are able to decorate with themselves any festive dish.
It is better to serve this spice just before the arrival of the guests, since the delicate aroma of the plant evaporates almost immediately. Morkwitz goes well with thyme, lovage, savory.
It is customary to use grass only fresh, with any heat treatment or long-term storage, it loses its taste. Shredded leaves of the plant can be used to make omelets. Buteni is perfect for a sauce that is served with grilled meat. The sauce is made from vegetable oil, plant leaves, eggs, sour cream and mustard.
Benefit butnya has long been known folk medicine. The juice of this plant has long been used to treat jaundice, airway inflammation, tuberculosis. The juice is squeezed from the fresh green of the plant, and taken in certain dosages, it effective in dizziness, fevers, it can be taken as a tonic.
The diuretic property of buton allows it to be used to get rid of edema.
The plant activates the work of internal organs. Butterfly root tincture is used in folk medicine as an effective remedy. for the treatment of gastric diseases. To improve digestion, leaves are carefully crushed and brewed in a thermos for an hour. The broth is diluted with boiled water and taken up to 4 times a day.
Russian peasants used to drink wine from butnia and also made medicinal liqueurs from it.
Plant possesses tonic and tonic effect. As an expectorant, it can be used when coughing. Traditional medicine recommends using the plant for the treatment of diseases of the kidneys and bladder. In children’s practice, sometimes used butnie juice with enlarged lymph nodes. For this purpose, apply fresh juice of the plant.
Outwardly perennial used to treat boils, skin lesions. Bruises and wounds are sufficiently regularly lubricated with the juice of the plant for a speedy recovery.
Buten is effective for vitamin deficiency, diabetes mellitus, hypertension. A decoction of this plant has soothing properties, helps with problems with memory.
Harm to the plant body can cause with individual intolerance, and, accordingly, it is contraindicated in individual allergic reactions.
It is necessary to harvest the buten very carefully, since it can be easily confused with the poisonous representatives of the Umbrella family. These plants are poisonous milestones, hemlock spotted, studeny buten. The plant should not be collected from the side of the road, as such raw materials will not benefit.