In article it is in detail told about a set useful both medical, and food properties of a plant of a thistle, recipes of its application in traditional medicine, in cookery are given, the technology of cultivation of this unique plant is described.
Unique plant – a thistle. Preparations from it absorb poisons and toxins which the liver should process and deduce from an organism, allow it to have a rest and restore cages.
The preparations prepared from a thistle protect a liver from harmful effects of alcohol, tobacco, other poisons and have no contra-indications. The thistle is considered the strongest natural medicine for treatment even such dreadful disease, as cirrhosis, and some other diseases.
Thistle spotty or a dairy thistle, or sharp it is motley – a grassy odnoletnik in height from 60 to 150 cm, his homeland – Southern Europe, wild plants meet in the south of Ukraine and in the Caucasus. Leaves wide, sprawling, dark green or light-lime with silvery and nacreous stains, spots and long yellow prickles along the edges. Inflorescences – baskets of lilac color to 6 cm in diameter. The whole summer blossoms. A fruit – a semyanka excellent – gray, light brown or black color, flavourless, bitterish on taste, length of 2-6 mm, with a cop from hairs on the end.
Medical properties possess both leaves, and roots. But the main value is represented by seeds which contain essential oils (0,08 %), fat oils (16-32 %), protein, slime, pitch, organic acids, vitamin K, biogene aminy (tiramin, a histamine), alkoloidy and corned beef.
In the medical purposes the thistle can start to be used, when the socket of leaves will be created. At grazes, scratches, cuts it is necessary to take the most powerful leaf, to shear prickles, to crush in a kashitsa and to put to a wound, to bandage. In 2-3 days everything will begin to live (if necessary to change a bandage).
Curative juice prepare, when the thistle will throw out a flower arrow and the first baskets will be ready to reveal. For this purpose it is necessary to remove from each plant of 3-5 largest leaves (the remained will cope with a food) and to wring out from them juice. Preserve it at the rate on 1 l of juice – 50 g of 70 %-nogo of alcohol. Store in the refrigerator. If to drink it on 1 tablespoon in the morning on an empty stomach, will pass articulate pains, work of a gastroenteric path will be adjusted, the metabolism is normalized, the integument will be cleared (spots will disappear and eels), the general condition will improve. Juice well helps and at locks, inflammations of a thick gut and a mucous membrane of a stomach.
After maturing of seeds the plant needs to be cut off at the roots, to wash under a stream of water and to dry up in a shadow (on an attic). Then if necessary it is possible to make (1 tablespoon of the crushed dry grass on 200 ml of water) and to drink on 1 tablespoon of 4-5 times a day to food. However, in a dry grass of active ingredients less also drink its infusion generally for prevention.
In September when seeds are cleaned and the elevated part of plants is cut off, dig out thistle roots, they too will come in handy. Roots carefully wash with cold water, crush and well dry up (it is possible in a drying cabinet) at temperature 40-500C, but not above 600S, store, as well as leaves, in the closed glass jars. An expiration date of such raw materials – one year. Broth from roots of a thistle helps at radiculitis, arthritis, spasms, an urination delay, at diseases of a liver, a spleen, cholelithiasis, an inflammation of zhelchevyvodyashchy ways, cholecystitis, hepatitis, colitis, hemorrhoids, at allergic diseases of skin, baldness, psoriasis, spots etc.
To prepare broth, take 1 tablespoon of roots, fill in 200 ml of gorchy water and boil in the closed enameled pan on a water bath of 30 minutes. Broth still the hot filter through three layers of a gauze and add boiled water to 200 ml. drink three times a day on 1 tablespoon in 20 minutes prior to food.
Preparations from seeds of a thistle accept at all diseases of a liver (including cirrhosis), kidneys, a thyroid gland, a spleen, inflammations of bilious channels, at cholelithiasis, colitis, cholecystitis, blood diseases, hypostases, dropsy, adjournment of salts, articulate diseases, inflammations of a mucous membrane of a stomach and a thick gut, hemorrhoids, poisonings with toxic substances, psychotropic poisons and medicines, alcohol, radioactive substances, and also at radiculitis, spasms, an urination delay, varicose expansion of veins, obesity, an allergy, baldness, eels and herpeses.
Dry seeds of a thistle in house conditions crush by means of a coffee grinder, 2 h of a spoon (30 g) powder from seeds fill in 500 ml of water and uvarivayut on slow fire twice, filter. Drink on 1 tablespoon in an hour after food for a month. It is possible to use a powder from seeds on 1 teaspoon of 4-5 times a day in 20 minutes prior to food for a month. In hard cases after a two-three-week break plan of treatment needs to be repeated.
Even to absolutely healthy person won’t damage daily reception, for the purpose of prevention of diseases of a liver, in 20 minutes prior to a breakfast of 1 teaspoon of a powder from seeds.
The powder can be added in confectionery, bread. Seeds (powder) of a thistle recommend as treatment-and-prophylactic means for inhabitants of ecologically adverse regions – on 1 teaspoon four times a day during food.
Thistle – the close relative of an artichoke. Except strong medical action, the plant has food value. In food use a receptacle, and also the bleached and green young leaves and their fleshy chereshka. Inflorescences cut off with a part (3-5 cm) cvetonosov when they half will reveal, scissors cut off prickles on baskets. At temperature 1-20S inflorescences can be stored in plastic bags in the refrigerator 2-3 months. Fleshy young flower baskets in the raw remind not ripened walnut to taste. From them prepare salad, sauces, eat the mashed potatoes boiled in salty water with oil or in egg and oil sauce, them stuff and preserve. The gentle pulp of baskets possesses high flavoring and medical properties.
Leaves can be bleached, having wrapped up a plant black paper or having highly hilled the earth. Boiled etiolirovanny chereshka fill with vinegar and oil.
Thistle – an original ornamental plant. To grow up it it is absolutely simple. At seeds very dense cover therefore before their crops it is necessary skarificirovat: to spread out a thin layer on an emery paper, from above having covered with the same paper and roundabouts several times to give a ride to seeds. The cover thus collapses and vsxozhest seeds considerably raises. Them presoak in warm water for the night, dry 2-3 hours on air and sow. Sow in open soil in the second or third decade of April or in the first or second decade of May on depth of 2-3 cm, at distance of 30 cm between plants, 50 cm between ranks. Shoots appear for the 8-10th day.
Some truck farmers recommend to sow a thistle under winter (October), but such crops are probably possible only at shelter its layer of a mulch (leaves, humus, peat etc.). It is possible to sow in a nest on 2-3 seeds, and after emergence in seyanets of the second real leaf to leave one most powerful plant, and the others to delete.
Young plants maintain frosts to – 100S. For the guaranteed receiving a crop of seeds it is better to grow up sprouts (crops in pots at the end of March). If seeds not skarificirovat and the more so not to presoak, shoots can appear only in the autumn.
The plant hygrophilous, loves a solar place. In a penumbra a crop of seeds less they also ripen later. To a smykaniye of leaves in ryadka will regularly see weeding and soil loosening. In mass flowering of a plant feed up solution of wood ashes (1 glass of ashes on 10 l of water) that considerably raises a crop. Sow seeds in the second or third decade of April. The vegetative period of a thistle lasts 4,5 months. To selective (in process of maturing of baskets) cleaning of the main crop – seeds – start in August when the first will depart parashyutiki with seeds and baskets will start to turn yellow. As a signal of maturing of seeds emergence of a white down serves in baskets also.
It is most convenient to cut off baskets secateurs. Having cut off, them stack a thin layer on a sieve, previously having spread under it paper and a fabric. A room in which baskets dry, it is necessary to air, but not to allow strong drafts that didn’t scatter parashyutiki with seeds.
After drying it is necessary to cut off scissors prickles on baskets, and then, having spread out, to shake out seeds. To dry them it is necessary, having spread a thin layer on paper. It is possible to collect baskets in a sack and to thresh a stick.
It is considered that for one plan of treatment by thistle seeds, they should be collected from 20 plants. The seeds which are storing in linen sacks, don’t lose medical properties within three years.
(On Ogorodnik magazine materials).