Eastern Sverbiga is a fodder honey culture with unique characteristics and properties.
This perennial, rarely two-year-old, plant of the cabbage family, many of its popular names are known: jaundice, chicken sleep, wild radish, radish, field horseradish or mustard, fierce. It has a bitter taste.
It can be distinguished by the appearance of a straight, not branched at the beginning, juicy, tender, with soft short warts, which further pass into coarse nodules, coarse, rough, branchy and rather strong stem, reaching one and a half meters in height. The upper leaves of the sverbigi are lanceolate, the base of the middle one looks like a spear, and the lower leaves are strugo-shaped. Its flowers have a strong attractive smell and a bright yellow color, attract bees, are honey-bearing.
Sberbig is characterized by winter hardiness, it begins to grow early, and bloom in May, continues the flowering process in June and July, increasing its productivity every year.
- 26% protein,
- 16% fiber,
- 10% fatty oil,
- extractive substances that do not contain nitrogen,
- essential oils.
Salbigi salty paste, which can be stored for six months, contains 16% of vitamin C, and its freshly harvested greens - all 58%. Eastern sverbigi seeds contain from 10 to 30% fatty oil, which consists of various acids: 52% linolenic, almost 24% linoleic, 13% oleic, 4% palmitic, almost 4% arachidic, 2% stearic, 1 % - palmitoleic. In its aerial parts, sverbig has rutin, glucosinolates, flavonoids.
Scientists involved in the study of this culture, found in one kilogram in dry form a significant part of iron (214 mg), copper (8 mg), manganese (27 mg), titanium (50 mg), molybdenum (almost 6 mg), boron ( 20 mg), as well as nickel. Naturally, all-round trace elements of these microelements contain much more. All this composition says only one thing: the Eastern sverbig is extremely useful and valuable for living organisms.
What is useful
Eastern Sverbiga is an extremely useful plant not only for people, but also animals.
It is very much appreciated in medicine and is used for the purpose of general strengthening the body, relieving inflammatory processes, destroying worms and preventing scurvy. This is an excellent culinary tool as a dressing for first courses, an important component of salads, seasoning for fish and meat. In many countries, it is grown as a special valuable animal feed, because it is a rather unpretentious early-growing culture, which can be started up due to the high capacity of sugar in the field for excellent and high-quality silage.
Also, livestock may graze on fresh water. Birds and other animals with great pleasure eat this plant, significantly saving their hosts on buying vitamin baits that complement the basic diet, because sherbig has almost all the necessary nutrients, minerals. And although this culture is so rich in nutrients, it is still inferior as cattle food to legumes and cereals. In Germany, it has long been cultivated as the best animal feed.
In agriculture, cultivating eastern sverbigi is a very profitable business, because it breeds in huge quantities on completely different soils, without being affected by any pests and diseases. And even better harvest can be achieved if you bring in a little mineral fertilizer to the land where the crop will grow, for example, one kilogram of nitrogen fertilizer will give you the opportunity to get up to 18 kg of dry sverbigi, which is up to about 120 kg of green mass. Many years of not quite traditional Eastern sverbigu, containing a high level of proteins, just need to be grown along with more familiar cultures, because introducing it into the diet of an animal makes it possible to enrich its body, and, accordingly, the human body with the necessary microelements.
The content of useful fiber and the necessary protein in it is close to alfalfa, and the content of units intended as well as possible for raising livestock is the highest among all the plants used for this purpose.
Also, Eastern Sverbig is a wonderful honey plant. Thanks to beautiful bright flowers, attractive smell and long flowering time of up to fifty days, bees always flock to sherbiga with pleasure. This is most active in the early morning, but also throughout the day, regardless of the weather. Honey turns out tasty and very healthy.
Very light-requiring sverbiga east grows in fields, valleys, meadows, open forest areas, in steppe zones, near roads. It spread in Ukraine, Siberia, today its distribution area has covered almost all of Europe (France, England, Germany and other countries), part of Northeast China, some eastern regions of Canada (discovered in 1944) and the USA (identified in 1958)
It has grown considerably in the territory of the Urals, growing there in many places as weeds, as well as in the Caucasus and Central Asia. Scientists assume that the initial location of the eastern sverbigi is the Armenian Highland. Her bright yellow blossoms beautifully and attractively look on any background.
Growing Eastern Sverbigi
It is possible to sow seeds of a sverbigi in the spring, in the summer, and also before winter. In the first year of life, the plant forms a rosette of leaves and only in the following years produces shoots up to 150 cm high. The seed sowing rate of sverbigi is 10-12 kg / ha, embedment depth is 1.5-2 cm. With a total life expectancy of 8-10 years high yields of sverbig gives for 5-7 years. Her herbage does not grow weeds - the aisles are covered with rosettes of basal leaves.
Recipes of traditional medicine
Sverbiga Oriental has excellent medicinal properties. The possibilities of using it for medical purposes are quite wide.
First of all, it is used as an antihelminthic and anti-scintillation agent. It also has an anti-inflammatory and tonic effect. Remedies based on sverbigi are recommended when anemia is formed, scurvy, vitamin deficiency, weakness, decreased immunity, elevated sugar, metabolic disorders, polyneuritis, atherosclerosis, worsening appetite, melanoma, periodontal disease and other diseases. They help even with radiation damage.
General recipe infusion: Pour 250 g of boiling water into a bowl with 20 g of Sverbigi, leaving it for about two hours to infuse, and then filter.
Reception to carry out on one tablespoon three-four times a day. The tool is especially recommended for those who suffer from gastritis, while having a low acidity. Also, the infusion is very useful for weakness and hypovitaminosis.
50 g of freshly harvested and cleaned green stems, taken three times a day, will help replenish the body with vitamins, while taking 100 g three times a day will help treat melanoma and bleeding gums.
Cooking juice: rinse young green shoots and leaves with warm boiled water, scroll using a meat grinder, squeeze juice from the resulting mass. It is useful in the treatment of periodontal disease (you need to make an aqueous solution in a ratio of one to one), is also effective in washing and treating wounds.
You can also cook decoction: Pour one tablespoon of minced sverbigi with hot water, let it boil for 5-7 minutes. Remove it from heat and let it brew for 20-30 minutes. This broth should be taken before meals for a third cup three times a day. It contributes to a significant reduction in sugar in diabetes and a qualitative improvement in the composition of the blood.
Sverbig eastern has long been known as a plant that a person can eat. In Estonia, for example, when used as food, it was given the name “Russian cabbage”, it enjoys great popularity among the peoples living in Transcaucasia, in England they made a cult of the plant for salads.
To taste sverbig someone reminds radishes, and someone - horseradish. In early spring, the fresh roots of first-year fresh plants are eaten with pleasure, it is quite possible to rub them, pickle them and even use them instead of horseradish.
Eat fresh and stalks of sverbigi, of them, instead of radish, and cooked leaves are preparing salads. Also prepared from stems are zrazy, soups, caviar and more.
Boiled stems perfectly replace asparagus. But it must be remembered that the above-ground part of the sverbigi should be used before flowering, because then they, like roots older than one year, are not fit for human consumption.
Sverbigu even harvested for the winter, it can be pickled, pickled, sour, dried. All dishes from this plant are delicious and, thanks to its microelements and vitamins, it is also extremely useful.
Contraindications and harm
Eastern Sverbig is indeed a very useful plant, but with all this, it is necessary to begin the application and treatment with its help only after consulting a doctor.
If, after all, sverbigoy treatment is recommended, then the dosages must also be monitored, and it cannot be exceeded. Even the most useful and unique in its properties product, used in large quantities, can lead to very negative consequences. This also applies to Eastern swings.
This plant from the cabbage family, like all others from this family, can cause increased gas formation, nausea, belching, bloating. And these are rather unpleasant and problematic moments that are easy to avoid, if you do not overdo it and not be sober-headed. After all, the very name sverbigi, if you believe knowledgeable people, means a sequel inside, as if warning every connoisseur and lover of this plant about the consequences of overeating. Everything is always relevant in moderation.
In the pursuit of expensive and scarce drugs and products, we often do not notice beside ourselves modest, absolutely free, but no less valuable, plant helpers. Eastern Sverbig is just that. This plant is unique in all its characteristics and properties. The scope of its application is striking in its diversity, and the fact that it can grow anywhere, as if it offers its own services, deserves worthy of attention. The plant is very unpretentious and equally useful, and in a difficult moment it can even save a human life.
Eastern Sverbiga is not a pharmacopoeial plant, it is not listed in the Register of Medicinal Products of the Russian Federation and is not used in official medicine. However, scientists do not deny the medicinal properties of Eastern Sverbigi. It has a tonic, vitamin, anti-inflammatory effect and is used in traditional medicine.
Contraindications and side effects
There are no contrabits for sverbigi east. However, pregnant and lactating women should not take this plant in any form. Definitely should refrain from treatment with this tool in childhood.
The use of Eastern Sverbigi was found not only for medicinal purposes, but also in the preparation of various dishes: its slightly burning taste resembles horseradish. Leaves, flowers, roots and seeds of sverbigi are used in food. They are mainly used for the preparation of marinades and sauces. For this purpose, young leaves are collected sverbigi together with flower buds, dried in the shade, crushed and stored in tightly closed jars.
The young shoots of the eastern sverbigi are eaten raw, after they have cleared the stalks from the skin, they are added to salads and snacks instead of horseradish. Young leaves and stems are filled with soups, of which they prepare aromatic seasoning for meat and fish dishes. In addition to fresh use, it is harvested for the winter: dried, pickled, salted, pickled.
An annual, biennial or perennial plant, herbaceous, branched, with lyre-shaped, pinnate-lobed or notched-toothed leaves, pubescent with simple or branched hairs with an admixture of glandular. Sverbig - honey plant, which brings a huge amount of honey.
The flowers are yellow or white, gathered in a short (1-2 cm long) corymboid brush, with fruits extending to 10-20 cm. The sepals are straight or deflected, slightly sacculate at the base. Petals with a long nail equal to half the limb. Stamens free, filaments without teeth and appendages at base. At the base of short stamens, one ring each, the outside is a short-bladed honey gland, the glands are connected to the median in an annular nectar spike. Ovary sessile. Pestle with a conical column and a short bilobed stigma. Formula of the Eastern Sverbigi flower - CH4L4T2 + 4P1.
The fruit is an oval-shaped pod, slightly heterogeneous, bare, bilocular, with single-seeded or double-seeded nests, one above the other. The partition is solid. The cotyledons are spirally coiled, the spine-bit embryo.
Preparation of raw materials
For blanks use green mass before flowering (if collected later, the product loses its taste and beneficial properties), roots, and seeds of sverbigi. Raw materials are procured from July to September; it is at this time of the year that the benefits of sverbigi are maximum. Cut off at the beginning of flowering, while green twigs are not yet stiff. Dry them in the shade in a dry place. Dried raw material is intended for therapeutic purposes.
Despite the fact that the plant is not pharmacopoeial and is not used in official medicine, it nevertheless has some healing properties. The beneficial properties of sverbigi are due to the presence of vitamin C, iron, manganese, copper, protein, fiber and essential oils. Due to the presence of iron in the composition of this plant, it contributes to an increase in hemoglobin in the blood, which is important for anemia. Often, healers use sverbigu with loss of appetite, with atherosclerosis, with inflammatory diseases of the upper respiratory tract, as well as to improve immunity.
Use in traditional medicine
In folk medicine, the properties of Eastern sverbigi are used for diseases of the stomach and intestines, especially for diarrhea, as well as for diseases of the liver, jaundice, rheumatism, and lung diseases, as a diuretic. Traditional healers for the treatment of various ailments make decoctions and infusions.
What else is useful sverbig? Often, sverbigi juice is used by herbalists for the treatment of benign and malignant tumors, and dried branches are used by healers to treat joints. In folk medicine, decoction and infusions are made from this plant, which are effective in scurvy, childhood cramps and in diseases of the upper respiratory tract. In Armenia, with the help of sverbigi, they get rid of worms, ascaris and other parasites.
1. Vasilchenko I. T. Genus 605. Sverbig - Bunias L. // Flora of the USSR: in 30 t. / Ch. ed. V.L. Komarov. - M. —L. : Publishing House of the Academy of Sciences of the USSR, 1939. - Vol. VIII / ed. Tom N. A. Bush. - pp. 235–236. - 696, XXX with. - 5200 copies
2. Kotov MI Genus 31. Sverbig - Bunias L. // Flora of the European Part of the USSR / Ed. ed. An. A. Fedorov, ed. Tom Yu. D. Gusev. - L .: Science, 1979. - T. 4. Angiosperms. Dicate Monocots. - pp. 75-76. - 355 s. - 3950 copies
3. Pisyaukov V.V. Genus 167. Sverbig - Bunias L. // Flora of the Murmansk region / Ed. ed. A.I. Poyarkova. - M. —L .: Publishing House of the Academy of Sciences of the USSR, 1956. - T. vyp.3. - pp. 328–329. - 449 s. - 1500 copies
Collection and preparation of raw materials
For medical purposes, the Eastern Swedish is used completely. In the spring, the leaves are collected when it blooms - flowers and grass, autumn is the best time to dig the roots, seeds are collected as they form. Only the roots of first-year plants are suitable for gathering; they, like seeds, can be stored for three years, leaves and grass save no more than one year.
Value for agriculture
Culture was grown in Ukraine, Belarus and Russia as a food plant. Young grass stalks along with leaves were used to prepare various salads, added to soups, meat and fish dishes. Hence the popular name - wild radish.
Nowadays, these culinary traditions are revived by cooks. Sverbigu salted, pickled or harvested for the future and dried. Crushed rhizomes lose bitterness during storage - they are added to seasonings, sauces.
Green mass can be used as feed for livestock. This herb has delicate stems and a pleasant taste without bitterness.
Medonos has a well-developed root and a rather high stem with a height from 40 to 100-150 centimeters. At the top of the stem strongly branched. The leaves have a lanceolate form with dissected edges. At the top of the plant they are smaller in size than at the bottom. Leaves, stem and lateral branches covered with hairs and warty glands.
The flowers are collected in corymbose panicles, inflorescences. The petals are saturated yellow in color, when flowering are arranged in a horizontal plane. The fruit resembles a small pod that can hold from one to three seeds. For germination they need to move one or two winterings - the pericarp is dense and woody in the grass. Germination lasts 5-6 years.
In one place, the grass grows on average 8-10 years. It tolerates frosty winters.
Культура нетребовательна к предшественникам. Подготовленный участок возле пасеки необходимо обработать дисками, а затем вспахать на небольшую глубину в 20-25 сантиметров.
Сев рекомендуется проводить после озимых зерновых культур. The distance between the rows of 60-70 centimeters. The seeding depth is up to 2 cm. After sowing, the area must be rolled-in with water-filled rollers. If sowing is done in spring, the culture requires a long term stratification of seeds - from 90 to 120 days.
Depending on the purpose of planting, the seed consumption per hectare is 15–20 kg (when sowing for seeds) or 40–50 kg (when sowing for animal feed and for obtaining honey).
In the first year, the honey plant produces only one or two shoots, but after the second wintering, a solid green carpet forms and the first inflorescences appear. When mowing for livestock feed, the yield of green mass is up to 60 tons per hectare.
It should be noted that sverbig - an annoying weed, easily spreading in the wild and occupying self-sown wasteland, wet meadows.
Sverbigi flowering begins early - in the middle or third decade of May, which provides the apiary with a good spring bribe.
Honey productivity depends on the region and weather in the current year. In warm and rather humid summers from a hectare of dense crops, you can get from 500 to 600 kg of nectar. There is information that in the meadows near Oka the honey plant brings only 150-250 kilograms of honey.
Sverbiga Oriental Honey with a pronounced odor. Bees are always actively working on this culture during the flowering period (provided that there are no more attractive honey plants in the region).
The taste of honey is gentle and pleasant, but it crystallizes quickly. This variety, like any other honey obtained from cruciferous crops, is not suitable for wintering! However, sverbigovy honey collected in May and early June will not be stored in hives until the fall of autumn for obvious reasons. The risk of it falling into wintering nests is minimal.
The plant is a rich source of trace elements and vitamins. Eating young leaves with shoots helps saturate the body with vitamin C (in 100 grams of green mass is 58 milligrams of ascorbic acid).
Honey obtained from sverbigi flowers is useful as a fortifying agent:
- with colds,
- with a lack of vitamins and trace elements in the body,
- for the prevention of scurvy.
Also, honey is used as a nutritional supplement to homemade cosmetic masks.
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On the meadows, edges, clearings, steppes, fields, glades you can see its small bright yellow flowers. The stem of the sverbigi is strong and rough, reaching a height of 80-150 cm, the lower leaves are strugate, the middle ones have a spear-shaped base, the upper leaves are lanceolate. The aroma of flowers is pleasant, attracting insects.
Eastern Sverbig - honey plant. Including due to the long (up to 50 days) flowering. Inflorescences 10-15 cm long with 30-40 flowers attract bees. These insects work most actively in the morning, but the eastern sverbig is ready to give pollen and nectar during the day, regardless of weather conditions. This plant is found not only in the wild. It is specially sown in the fields.
Dinner is served
Eastern Sverbig is a healing plant. It consists of iron, copper, nickel and other chemical elements, as well as protein, vitamin C, fatty oil with a rich composition of acids. Therefore, its consumption can enrich the diet. It is recommended to eat its stems in fresh, boiled and pickled form.
The cabbage family, which includes sverbig, includes other edible plants. Many of them have a characteristic bitter tart flavor. Possesses them and eastern sverbig. To get rid of it, you can dry the plant, and then use it in sauces and seasonings.
Prepare all kinds of dishes from sverbigi. Soups, salads with the addition of potatoes, eggs seasoned with sour cream or mayonnaise. And they eat not only the stems, but also the roots. Such dishes will be not only tasty, but also healthy. No wonder that a verbigu is called a wild radish. It tastes like a radish or radish.
Eating sverbigi helps from scurvy, enriches the body with vitamins and protein, restores the intestinal flora, normalizes the activity of the gastrointestinal tract. From her cook broths, infusions, crush the juice. Juice washed wounds or rinse your mouth with periodontal disease. Broths by ingestion reduce blood sugar.
Be sure to remember it, you suddenly have to stay in the forest without supplies. This grass will save from hunger and thirst, will give strength. During the years of the Patriotic War, people ate sverbigu and thus survived during the famine.
Not only good
But we must not forget that excessive consumption of any products in food can lead to sad consequences. The same is true of the sherbig. We must not forget that it belongs to the cabbage family, and therefore can cause increased gas formation, and as a result - bloating, belching, nausea. Even the name of it, according to ancient sources, is reminiscent of the disease interior sverbezh. So we are warned about the danger when overeating this plant.
The cabbage family includes plants that become animal feed. Eastern Sverbig is no exception. It is unpretentious, grows early. You can make silage from sverbigi, or you can graze cattle on a fresh pasture. It is remarkable also that its taste is pleasant to pets and birds, they with pleasure eat it. In this case, you can save on additional vitamin bait, because sherbig has almost all the necessary substances.
Growing eastern sverbigi for agricultural needs is attractive because this plant grows in large quantities, it can be planted on any soil, it is not susceptible to diseases and pests. But a greater harvest can be obtained if fertilizer is applied to the soil.
An interesting fact is that the Eastern sverbig happened to be in France back in 1813. This happened after the Russian invasion of Paris. After this happened, the locals were surprised to see an unknown early plant. Therefore, we must be more attentive to the inconspicuous plants in our forests, steppes and fields. It so happens that the little stranger is useful, nutritious, and even a courageous traveler, able to assist in difficult times.
Composition and scope
Eastern Sverbig is rich in: vitamin C, iron, manganese, copper, protein, fiber, essential oil.
Medicines prepared from Eastern Sverbigi are recommended for:
- hypovitaminosis, scurvy,
- reduced immunity,
- general weakness
- poor appetite
- metabolic disorders, diabetes,
- periodontal disease diabetic,
- radiation damage
Infusion (general recipe):
- 20 g sverbigi grass,
- 250 ml of boiling water.
Fill the chopped grass with boiling water and leave to infuse for two hours, then strain. Take 1 tablespoon 3-4 times a day. Infusion is recommended for gastritis with low acidity, weakness, vitamin deficiencies.
Also, to replenish the supply of vitamins in the body, you can eat fresh, peeled, plant stems 50 g three times a day.
Sverbigi stems can be eaten for the treatment of melanoma - 100 g three times a day. Fresh sverbig and from bleeding gums will help.
Eastern sverbigi juice is prepared as follows: young leaves and sverbigi sprouts are collected and washed, rinsed with warm boiled water, then scrolled through a meat grinder and squeezed out of the resulting mass.
Sverbigi juice is used to wash wounds and treat periodontal disease (rinses), diluting it with water in a 1: 1 ratio.
- 1 tbsp. sverbigi herbs,
- 1 tbsp. hot water.
Crush the herb, cover with water and boil for 5-7 minutes. Then remove the broth from the stove and let it brew for 20-25 minutes. Ready broth take 1/3 cup three times a day before meals. This tool will help with diabetes, improve blood composition and reduce blood sugar levels.
Sverbiga is a light-loving plant, it can be found on the sun-open flattering meadows, meadows, fields, mezhakh, fallow lands, near roads like a weed. At the beginning of summer, Sverbigi panicled inflorescences are very attractive and stand out against the surrounding background with their bright yellow color. In England, sverbigu is cultivated as a vegetable salad plant, it is in great demand among the peoples of the Transcaucasus, in Estonia it is called Russian cabbage.
By chemical composition, sverbigu can be attributed to biologically valuable plants. Fresh greens contain 58 mg% of vitamin C trace elements - iron, copper, boron, manganese, molybdenum, titanium, as well as proteins, nitrogen-free extractives, essential oils.
Application and properties
In folk medicine, sverbigu is used as an anti-scintillation and antihelminthic.
Many dishes are prepared from sverbigi, it is harvested for the winter: dried, pickled, salted, pickled. Slightly burning taste resembles radishes. Young spring shoots are eaten raw, peeling the stems, added to salads and vinaigrettes instead of radish. Young leaves and stems are filled with soups, of which they prepare aromatic seasoning for meat and fish dishes.