Burdock - a hardy, fast-growing biennial. Its bitter taste, but tender spring leaves is used as a vitamin-rich greens. In height and 2.5 m, a giant herb with large oval leaves and numerous globular baskets of purple flowers immediately attracts look.
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Burdock and has high nutritional value, and prominent healing qualities. But residents of the northern hemisphere, where burdock grows in vacant lots, roadsides and landfills, it is usually considered a weed.
Other names:
- bur
- burdock
Used parts:
- leaves
- roots
- seed
species
Some noodle varieties (eg, received in Japan Takinogawa Long and «Watanabe Early») are bred as vegetable plants for powerful crisp roots in the ground to a depth of tastes like a cross between a parsnip and Jerusalem artichoke up to 1.3 m. The roots of both varieties (Jerusalem artichoke).
location
Burdock requires moist rich soil and a sunny position, although tolerates light shade. In the autumn of the aerial parts of the plant hardiness die.
reproduction
Seeds can be sown in spring or autumn. They usually germinate easily, but before sowing them better soak overnight in warm water. Crops thinned, so that the distance between plants was about 15 cm. it is recommended to dig up the ground to a depth of 60 cm before sowing and to make it good rotted compost: in this case, the plant will provide long, straight roots with good taste qualities.
Tiny hooks on the ball-shaped stems of burdock (repyah) that help them cling to your clothing and animal fur, in 1945 prompted the Swiss inventor George de Mestral to create Velcro "Vel-Cros" (from the French words velours - velvet and crochet - hook). Over time, the tape was used for the production of a wide variety of products - from fasteners on clothing, shoes and bags to the mounting apparatus cars.
Care
Do not let the soil dry out. Regularly weed seedlings (especially in the early development). To stimulate the growth of roots and remove inflorescence stems (repi).
Pests and diseases
Diseases and pests mug affected very rarely.
Harvesting and storage
Young shoots and leaves are harvested for culinary purposes in the spring. The roots dug in the autumn, after about 100 days after sowing, when they reach a length of at least 30 cm. For medical use dried gray-brown roots (in the context they are white).
Herbal Medicine
In western herbal medicine burdock roots are used as a tonic and cleanser: they contribute to the preparations neutralization and elimination of toxic substances from the body by stimulating the lymphatic, digestive and urinary tracts systems. Burdock roots are also shown in inflammatory diseases of the skin and joints, whose development healers associated with the accumulation of toxins in the body. Long term use of drugs of roots sometimes completely eliminates the cutaneous manifestations of eczema and psoriasis and significantly improves the condition of patients with rheumatic joint diseases.
Before taking burdock products, consult your physician. During pregnancy and breastfeeding, they are contraindicated.
cookery
As a food plant burdock is rarely used. In Japan and Korea eat the roots of cultivars burdock (gobo); in addition, they are part of different marinades and seasonings. Peeled stalks of young leaves can be cooked like celery. Raw roots are added to salads or stewed like carrots
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Read more: Creeping herbaceous plants in your garden: tips to gardeners