The description of one of the most widespread plants is provided in article on the globe – a dandelion. Medicinal value is especially noted it. The biotechnical structure of this plant is also specified.
According to all available data from scientists-botanists, a dandelion – one of the most widespread plants on the globe. The set of national names indicates ability of its seeds to be carried by a wind or on existence in it dairy juice: short meeting, pukhlyanka, pustoduj, tell-tale, pleshivets, baboshar and others.
At us a dandelion consider as the most widespread weed, it grows everywhere: in the woods, along roads, on fields, kitchen gardens. In other countries – France, Austria, Germany, the USA, Holland, Japan, India cultivate it as garden culture. There grades are created and the agrotechnology of cultivation of a dandelion is developed.
In Ukraine except the most known dandelion ordinary or medicinal 12 more types it which can be used meet. Solar heads of a flower appear in April – the beginning of May. In food use inflorescences, buds, leaves, rhizomes. Leaves contain vitamins A, In, V2, With, compounds of calcium, iron, phosphorus, roots – sugar, albumens, insulin, asparagin, is well-cared, rubber, organic components, fat oils, compounds of calcium, potassium, phosphorus, iron, manganese, B2 vitamins, bitter substances. Inflorescences are also rich with carotinoids, vitamins C, V2, RR soloninami, and pollen from a flower – a source of microcells (pine forest, manganese, copper, nickel, molybdenum, cobalt).
Thanks to rich biochemical structure the dandelion medicinal is applied at treatment of many diseases to prevention of atherosclerosis and at initial stages of diabetes. In traditional medicine – at a disease of lungs, as soothing, sleeping, vitamin medicine at the general weakness, and also for appetite and digestion improvement, for strengthening of a zhelchevydeleniye and toning action on a zhyolchny bubble.
Salads from young leaves have the same curative properties. Prepare them according to the same recipes, as salad – lettuce. The young leaves collected before flowering soak 30 minutes in cold salty water to get rid of bitterness. Young buds pickle and add to salads, vinaigrettes, rassolniks. From the dried-up, roasted and ground roots cook coffee drink. And certainly the most known – this jam from a dandelion flower. And in ancient times girls washed broth of roots to get rid of freckles.
Classical English salad from a dandelion prepare not from green leaves, and from the bleached. English farmers who grow up a dandelion on sites, after growth of leaves cover in the spring sockets with boxes or flowerpots. In 10 days leaves can be collected for salad. Without light they almost lose coloring and bitterness. The bleached leaves, parsley, green onions cut and fill in with filling from rastolchenny garlic, vegetable oil and vinegar.
And one more remark concerning all plants, used in food, it is not necessary to bring together them near roads, routes as they can accumulate harmful substances – lead and other heavy metals.
(On magazine materials The house, a garden, a kitchen garden).