Austrian goat plant medicinal properties. Scorzonera - the beneficial properties of this medicinal plant and its photo. Indications for use

This is one of the valuable root crops. Scorzonera contains a large set of vitamins, proteins, biologically active substances, enzymes.

Its roots are used as cauliflower, added to vegetable soups and sauces, salad is prepared from young leaves. Peeled and chopped roots can be preserved like asparagus.

The healing properties of scorzonera have been known for a long time. It was believed that it acts as an antidote and is able to remove toxic substances from the body. It is used for diabetes, rheumatism, gastrointestinal diseases, general malaise.

Scorzonera (lat. Scorzonera hispanica L.) is also called black root, sweet root, serpentine, black carrot or winter asparagus.

It is a perennial plant belonging to the Asteraceae family. Comes from Central and Southern Europe. The black root was especially popular in the Middle Ages. Since the 16th century, scorzonera has been cultivated as a vegetable in Italy, France, the Netherlands and Belgium. In our country, it is grown mainly by lovers of rare plants and herbalists.

FEATURES OF GROWING SCORZONERA

It is a perennial plant cultivated as an annual for food or as a biennial for seed. In the first year it forms a rosette of basal leaves and a thickened root, in the second year it blooms. Scorzonera root is taproot, 3-4 cm thick and 35-40 cm long. Outside - black; the pulp is white, dense, milky juice appears on the sections, which gives it a peculiar pleasant taste.

The plant is frost- (can overwinter in the soil) and drought-resistant, undemanding to the soil, however, to obtain good root crops, the soil must be deeply dug up. The best soils are loose chernozems or fertile loams.

It grows well on deeply cultivated and fertilized soils. Before sowing, it is useful to add 6-8 kg per 1 sq. m humus. Fresh manure is not recommended, as it promotes branching of root crops.

Of the varieties worth noting such as Russian giant and Vulkan. But often it is sold without a varietal name.

LANDING SCORZONERA AND CARING FOR IT

Seeds are sown in early spring (simultaneously with carrots) in grooves, to a depth of 1-1.5 cm with row spacing of 30-45 cm and the distance between plants in a row is 10-15 cm. After 2-3 rows, a wider passage should be made up to 60 cm to make it easier to approach the plants.

It is also promising to plant scorzonera in early August (before winter) to a depth of 2.5-3 cm. August sowing scorzonera remains in the ground for the winter (does not require shelter), and by the next autumn grown plants form especially large and long roots. You can sow its seeds in late autumn and even in winter - during thaws.

When spring sowing, seedlings appear on the 8-20th day. They must be thinned out: first at a distance of 3-5 cm, and after the formation of 2-3 leaves - by 8-10 or 10-15 cm. After thinning, they are fed from a solution of mullein or mineral fertilizers: 10-12 g per 1 sq. m of ammonium nitrate, 10-15 g - superphosphate, 5-7 g of potassium salt per 1 sq. m.

During the summer, good watering is needed. Then the plants form fleshy and juicy roots. Mulching inhibits the growth of weeds and helps retain soil moisture, and in dry and hot weather reduces the likelihood of plants shooting.

Scorzonera can be attributed to perennial plants that can grow in one place for 5-6 years, but at the same time it is necessary to dig up its roots every year, leaving a small part of them for plant renewal. Also forms self-seeding

For direct consumption, the roots can be harvested from the beginning of October, and for winter storage - just before frost. Root crops are dug up, prying them with a pitchfork. If long and fragile roots are damaged, milky juice flows out of them and they become fibrous, poorly stored, and lose their taste. After digging the root crops on them, carefully, so as not to damage the skin and prevent the milky juice from flowing out, cut the tops 4 cm from the root crop. The roots are stored in the cellar, usually sprinkled with sand.

MEDICINAL PROPERTIES OF SCORZONERA

There is an opinion that scorzonera can replace an entire pharmacy and compete even with ginseng!

The black root contains a lot of potassium, magnesium, iron, phosphorus. The plant contains inulin, fructose. Therefore, scorzonera is recognized as useful for diabetics. The main vitamins that are in the root and leaves: - C, E, B, Br. PP, beta-carotene, amino acids, minerals, calcium, iron, phosphorus salts. Lots of protein and micronutrients. In general, more than 100 biologically active substances were found in scorzonera.

The black root is used to normalize metabolism and dietary nutrition in diseases of the digestive system, strengthen the immune system and quickly recuperate after illnesses and operations. There is evidence that scorzonera improves the well-being of cancer patients, has anti-radiation activity.

USE OF BLACK ROOT IN COOKING

Due to its high calorie content and high content of nutrients, scorzonera is a valuable vegetable product for winter consumption. In its raw form, the black root is tasteless and resembles a cabbage stalk. Boiled scorzonera is an exquisite delicacy, reminiscent of asparagus in taste, for which it is called “winter asparagus”.

To remove the peel, root crops are poured over with boiling water. It is enough to soak in water for about 2 hours so that the milky juice ceases to stand out. Suitable fresh in salads, added to soups, marinades for vinaigrettes, second courses, as well as pickling cucumbers, from which they become stronger and crispier. They can be cooked in the same way as asparagus, or baked in dough.

Scorzonera is also added instead of chicory in coffee, and young leaves are used for salads - from autumn to spring. Roots are very good after frost has taken them.

Scorzonera among the people has extraordinary names: Spanish goat, black carrot, sweet root. By such nicknames, it is clear that the plant is a root vegetable. Many years ago, this product was very popular, and especially this culture grew actively in St. Petersburg. However, today the useful qualities of scorzonera are of interest only to nutritionists and doctors.

Scorzonera flowers

Components

Today, there are more than 170 species of scorzonera, which are cultivated mainly in Spain. The plant is almost always edible, but its medicinal properties lead to the use of the product in medicine. And perhaps this is due to the diverse biochemical composition of the vegetable.

For diabetics and patients with rheumatism, such a root is a faithful assistant on the path to recovery due to the presence of inulin, glutamine and a special enzyme - inulase. The last component, by the way, belongs to the category of substances that can break down sucrose into fructose and glucose. In turn, inulin is considered as a natural prebiotic. This component helps with gout, liver disease and hypertension.
Scorzonera also contains an important substance - asparagine. It is an amino acid of natural origin that controls the activity of the nervous system, kidneys and heart. The product also contains levulin, and preparations based on it are prescribed not only for diabetics, but also for patients with hyperglycemia.
The black root contains a lot of vitamins. Substances from group B, ascorbic acid, vitamins A, E, PP are presented. For this reason, scorzonera is often prescribed as a preventive measure for many diseases and to boost immunity. The vegetable is often used as a sedative and pain reliever.
Some properties of the product are due to the presence of various mineral salts. The root contains copper, potassium, phosphorus, iron, manganese, calcium and zinc. Therefore, a stable intake of scorzonera normalizes all metabolic processes, and also improves the condition of blood vessels and tissues. It is no coincidence that the vegetable is used in folk medicine to relieve convulsions.
The black root can be used in dietary nutrition and in case of minor digestive problems. The fact is that pectin substances in the composition of scorzonera have a good cleansing effect, stabilize intestinal motility and even lower cholesterol. Natural fiber, which is so rich in the product, ensures easy and quick absorption of all components. At the same time, the root crop is also delicate in taste, due to the presence of aldehydes, glucosides and tannins in the milky juice.

Efficiency

As part of complex therapy, scorzonera is most often recommended by doctors. This product will protect against many gastrointestinal diseases and heart problems. In addition, the vegetable acts as an excellent pain reliever on a natural basis. The root crop shows medicinal properties in relation to polyarthritis, atherosclerosis. Due to its low calorie content, the product helps to cope with obesity, and it can also be used for anemia. In winter, the black root is an excellent remedy for beriberi.

To maximize the benefits of the vegetable, it is better to turn to the ancient folk tips that have long proven themselves and have been tested by several generations.

On the basis of the leaves of the black root, you can make a strong decoction. Its beneficial qualities are used during colds, epidemics and lung problems, when it is necessary to get rid of coughs, speed up sputum production and alleviate the general condition. Today, a decoction is also used to heal abscesses, relieve itching after an insect bite.
The root crop also allows you to prepare an alcohol tincture. It can heal wounds, burns and even trophic ulcers in a short time. Lotions can be applied to relieve attacks of sciatica and rheumatism, as well as if a snake has bitten or a boil has appeared.
Scorzonera is used as part of the treatment of various allergies, especially since the product itself does not cause such side effects. The vegetable treats thyroid problems, and if you are worried about diathesis, you can take a bath from a decoction of the leaves. If you make a liquid from the leaves and root system of scorzonera, you can treat epilepsy, because the product reduces the strength of convulsions and reduces the number of seizures.
If an infusion is made on vodka, it must be kept in a dark place for a week. Such a preparation is suitable for rubbing the body, and if you combine the black root with kerosene and white lilac, you can make compresses to relieve pain.
More simple compresses are obtained when the leaves are scalded in boiling water and wrapped in gauze. Just 30 minutes of application to problem areas is enough, and the beneficial properties of the plant will make themselves felt: the activity of the joints is restored even with arthritis and improves the condition of broken bones.
Root powder can relieve aches in the joints and speed up the departure of abscesses from the skin. To do this, the vegetable is crushed and combined with pork fat to make a viscous sticky mass.

Scorzonera - black radish

Peculiarities

The homeland of the black root is Southern Europe and South-West Asia. Today, the plant is found in most steppes and on the territory of Georgia and Azerbaijan. As a vegetable crop, scorzonera herds were considered only in the 16th century. Prior to this, the product was part of the preparations of folk healers. Due to its main purpose in this area, the black root has received the nickname "snake".
This vegetable is grown in gardens under the same conditions as ordinary carrots. Sowing can be done in the middle of summer, then next spring the finished crop is harvested. The black root is also called winter asparagus, because in winter this root crop is always available, while its taste quality does not suffer at all.
The product can be consumed both raw and boiled, the main thing is not to forget to remove the upper dark layer. Sometimes novice housewives have a problem: the root quickly turned black after cleaning. To prevent this from happening, lower the product before cooking in a liquid with vinegar. In such water, a vegetable can even be put on fire.
During the time of Alexander the Great, scorzonera was considered a delicacy. Today, the popularity of the product has decreased, and besides, not everyone likes it raw, because it resembles a cabbage stalk. Therefore, a fresh root crop must be soaked in salted water and finely grated. Fried, stewed and boiled vegetables do not require such processing, so they are immediately added to salads. Dried fruits should be put in soups.
The black root goes very well with carrots, mayonnaise, lemon juice and vegetable oil, so the choice of second courses and side dishes is varied. You can even make sauces based on scorzonera. There is an opinion that boiled roots with breadcrumbs and butter are very tasty. The vegetable is added to omelettes, soufflés and dough. Sweet dishes with scorzonera acquire a pleasant vanilla flavor, so dry fruits are often used as a component of coffee surrogates and confectionery products.
The beneficial properties of the root crop are fully preserved if the vegetable is properly frozen and canned. Young scorzonera leaves can be used for pickles to add extra crunch to cucumbers.
Scorzonera has no serious contraindications, because its harm to human health is minimal. It is worth remembering only about cases of individual intolerance to the product. Also, the plant contains a poisonous alkaloid - cynoglossin. Because of it, black root leaves should be used with great care.
Some gardeners confuse the black root with a similar black root. This is a very dangerous mistake, because the second plant, although it looks beautiful because of the blue and purple flowers, is very poisonous. It can be used for medicinal purposes, but only for external use. You can’t eat black root, so be careful not to get poisoned.

Black carrot, Spanish goat, serpentine, sweet root - these are all names of the same plant - scorzonera or scorzonera. In European countries and the USA, this member of the aster family is grown and used as a vegetable. Traditional medicine especially appreciates the healing properties of scorzonera. The serpentine root looks like a carrot root, but is covered with a black peel, and its core is juicy and white.

Did you know? The birthplace of scorzonera is the Balkan Peninsula, Greece, the peninsula of Asia Minor, Transcaucasia. The ancient Greeks noticed its usefulness. Already under Alexander the Great, they actively used serpentine in the bites of poisonous snakes as an antidote. In the XYI-XYII centuries. Spanish kozelets was to the taste and took root in Holland, Germany, France (Louis XIV adored the taste of this root crop).

Calorie content and chemical composition of scorzonera

Scorzonera is low-calorie - 100 g contains 17 kcal (which, combined with healthy fiber and excellent taste, is attractive for those who want to lose weight). What is a black root, you can understand by familiarizing yourself with its chemical composition. He's impressive. No wonder black carrots are called "pharmacy in one plant":

vitamins (B1, B2, B6, C, PP, E);

saccharides (20% by weight of the root);

pectins (2%);

micro and macro elements (phosphorus, copper, iron, calcium, manganese, potassium, calcium, zinc, etc.);

inulin (10%);

asparagine;

levulin.

It is the last three components that scorzonera contains, in combination with minerals and vitamins, that have the same healing effect, because of which this plant is compared with ginseng.

Medicinal and beneficial properties of scorzonera

The unique properties of scorzonera are used in the treatment of diabetic patients, heart patients suffering from gastrointestinal diseases, anemia, atherosclerosis, cirrhosis, prostatitis and rheumatism, and oncological diseases. Scorzonera has the following properties:

stimulating the activity of the heart and kidneys;

natural anesthetic effect;

calming effect;

regulation of sugar levels;

removal of stones from the gallbladder and kidneys;

cleansing the body of radionuclides;

restoration of liver cells;

strengthening of male potency;

freedom from alcohol addiction.

Important! It is advisable for older people to eat Spanish goat more often. Regular use of scorzonera slows down and even prevents the development of many "age-related diseases" (rheumatism, hypertension, gout, diabetes, heart disease, etc.).

The use of scorzonera in traditional medicine

Scorzonera has found wide application in folk medicine - fresh juice, decoctions and tinctures from the plant are used here:

scorzonera juice. To prepare the juice, you need to wash the roots, peel and pour boiling water over them. Twist them through a meat grinder, squeeze the juice from the resulting mass. It helps to heal wounds, ulcers on the skin. Lotions with scorzonera juice help with periodontal disease. In case of urolithiasis, you need to mix the juice with honey (1x1). Drink a tablespoon before each meal for 2-3 weeks;

leaf decoction. 20 g of crushed dry scorzonera leaves should be boiled in 250 ml of water, boiled for 15 minutes, insisted for 30 minutes. Strain before use. They are used for colds, they wipe the places of insect bites, they wash the abscessing wounds. Add to baths in the treatment of diathesis, gout and polyarthritis;

root decoction. To prepare the decoction, it is necessary to clean the rhizomes, rinse them and grind them (1 tablespoon), pour boiling water (200 ml) and boil. Boil for 10 minutes on minimum heat, then wrap in heat and leave for 30 minutes. Decoction drink 30 ml 3-4 times a day. They take medicine for bronchitis, in the treatment of the liver, joints, radiation exposure;

water infusion of the root. For 2 st. tablespoons of crushed root need a liter of boiling water. Place the raw materials in a thermos and fill with water. Insist during the night. It is prescribed to take a teaspoon half an hour before meals for three weeks, after a break (a week), repeat the treatment again. Helps with diseases of the gallbladder and liver;

alcohol tincture (infuse for 7 days in the dark). It is used to heal wounds, relieve attacks of radiculitis, rheumatism, treat furunculosis;

leaf compresses (leaves boiled in boiling water are wrapped in gauze). For arthritis, apply to a sore spot for 30 minutes;

tea for toxicosis. Mix a teaspoon each of dry brewed tea and crushed scorzonera root and brew like regular tea;

ointment with scorzonera (pork fat mixed with dry root powder). Apply for the treatment of pain in the joints, pustular skin diseases.

Important! Scorzonera should be cleaned before use. Freshly peeled scorzonera roots darken instantly, so they should be immediately placed in cold water (you can add a little lemon juice or vinegar).

The use of scorzonera in cooking: how to cook

Spanish kozelets has a pleasant sweetish taste. In its raw form, it resembles a white cabbage stalk to some, and a young walnut to others.

Did you know? In the 18th-19th centuries, scorzonera was often called "asparagus for the poor" - when boiled, its taste strongly resembled the taste of asparagus, while the price was ten times lower. Dried ground scorzonera roots were also used in the manufacture of coffee surrogate. The juice of the plant, which is abundantly released when cleaning the scorzonera, stains the skin of the fingers brown, so it is better to use rubber gloves. Vegetable oil also helps against staining fingers (hands should be lubricated beforehand).
In cooking, scorzonera is used raw, it is also boiled, fried, baked, and the recipes are original and simple.

To use raw scorzonera, the peeled root must first be soaked in salted water (eliminates the juice). For salads, it is better to use young root vegetables - they are more tender and juicy. Black carrots are best grated on a fine grater. Kozelets Spanish is combined with other vegetables and any dressings. For spring salads, young scorzonera leaves are also used. The recipes are simple:

ingredients - 150 g of peeled scorzonera roots, 10 lettuce leaves, onions, parsley and dill. Rub the root vegetables, chop the onion and herbs, tear the salad into pieces and mix everything. Salt. Sometimes they put feta cheese in such a salad (then you can not salt it). Seasoned with olive oil, sour cream, etc.;

carrot-scorzonera salad. Wash, peel and chop ordinary carrots and Spanish goats (1x1). Here also add greens (dill, parsley, lettuce), lemon juice, salt, mix. Salad is ready. If desired, it can be seasoned with sour cream, mustard, etc.

After hot processing, scorzonera acquires a slight smell of vanilla (which will add some piquancy to the dishes in which it will be included - this should be taken into account) and the taste of boiled potatoes. Important! Boil the scorzonera correctly as follows: add salt, lemon juice and flour (half a teaspoon per liter of water) to cold water. Boil the mixture and place the peeled and cut into pieces scorzonera in boiling water. This method of cooking will preserve the juiciness and prevent it from overcooking.
The easiest way to prepare a scorzonera side dish is to fry boiled root vegetables in butter.

Baked scorzonera roots have a delicate taste. Pieces of the root crop, having been cleaned and boiled in advance, should be laid out in one layer in a heat-resistant form, poured with cream, placed in the oven and kept for 20 minutes at medium temperature. After this time, sprinkle with grated cheese (Parmesan) and place in the oven again (until a golden crust forms).

A very pleasant taste is obtained by combining Spanish goat and eggs, chicken meat, fish. Black carrots are often included in dietary dishes, here is a description of a few of them:

omelette. Peel the root of the "black carrot", lightly stew with butter and wipe. Beat eggs with milk, add grated root. The omelet is steamed;

meatballs. Pass the chicken pulp, fish fillet and scorzonera root through a meat grinder. Add melted butter and stir. Molded meatballs are steamed;

soup. Boil Spanish kozelets until soft in meat (chicken) broth. After softening, take out part of the root crops, rub through a sieve and put it back into the pan. Before the end of cooking, add the egg yolk, sour cream and parsley. In a bowl, soup should be seasoned with butter.

Dried root (it can be easily ground into powder in a coffee grinder) is used as a seasoning for soups, stews, gives a pleasant taste and smell. Pieces of chopped leaves of scorzonera are used when blocking cucumbers for the winter (together with currant leaves, cherries, horseradish, etc.). They give cucumbers elasticity and "crunchiness".

Scorzonera storage rules

Harvesting takes place in November, before the first frosts - after frosts, the earth will harden, and if you try to extract the root, its skin will be damaged. Such a root is no longer subject to storage. There are several ways in which you can save the crop of scorzonera and use it throughout the year:

storage in sandboxes. Harvested root crops are vertically placed in wet sand (humidity should be maintained throughout the entire storage period);

compost storage. Root crops are dried, the leaves are cut, tied into bundles and sprinkled with compost;

wintering in the ground. Scorzonera is a cold-resistant plant, and the black root will easily overwinter in the ground (should be covered with straw on top). The taste of such scorzonera will even improve. In the spring, the roots, if they are not removed, will sprout young shoots (suitable for salads), but the taste of root crops will deteriorate;

freezing. The kozelets does not lose its nutritional and medicinal properties when frozen;

drying. The roots are washed, peeled, chopped or grated, laid out in a thin layer on paper, a baking sheet and dried in a warm and ventilated place (you can in the oven, drying, etc.) until all moisture disappears. Store in an airtight container. Can be ground into powder in a coffee grinder. It should be borne in mind that the sweetish taste of the root crop will gradually disappear during storage.

Contraindications

For many years of using scorzonera, harm from this root has not been recorded and no contraindications have been noted for either adults or children. There is always the possibility of individual intolerance, therefore, in the process of the first use of the root crop, one should be careful. Scorzonera may have a slight laxative effect. Did you know? Among the most popular varieties of Spanish goat in European countries is Giant Black. This variety was bred in the century before last in the Russian Empire and safely forgotten here.

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Scorzonera useful properties

Medical directory / Food / C

Scorzonera is a plant of the Asteraceae family. This name is generic for plant species. Other names of this plant: black root, Spanish goat, sweet root. It is grown in many countries of the world as a vegetable.

This plant was first found in southern Europe and southwest Asia. Now it has spread to almost all of Europe, it can also be found on the territory of Georgia and Azerbaijan.

Scorzonera properties

As a vegetable, this plant began to be perceived and grown in the period from the 16th to the 17th century. Prior to that, it was used in folk medicine. scorzonera was believed to be effective against viper snake bites.

The pulp of this vegetable has a white color, it tastes juicy and pleasant. It is not uncommon for the vegetable to be referred to as winter asparagus, as scorzonera is identical in taste and is also more readily available to consumers at this time of year.

The calorie content of scorzonera is very low: only 17 kcal per 100 g.

The benefits of scorzonera

The composition of this vegetable includes various useful substances. Among them are saccharides (1/5 of the total composition), pectins (about 2%), micro and macro elements, vitamins of group B, PP, C and E.

In addition to these substances, scorzonera also has useful properties. So, this plant contains 1/10 of inulin and other substances that are simply indispensable for people with diabetes.

Vegetables also contain a substance that has a beneficial effect on the work of the heart muscle, stimulates the work of the kidneys, forcing them to work more actively.

In folk medicine, the vegetable is used to treat various serious diseases. This treatment is effective only if there is an integrated approach. It is effective in heart diseases, diseases of the gastrointestinal tract. It is also useful as a natural pain reliever.

Scorzonera is used for anemia, atherosclerosis, obesity, and beriberi. It is also important that frequent use inhibits the development of rheumatism and gout. The product is perfectly digestible, and due to its extremely low calorie content, it is ideal for dietary nutrition.

Application of scorzonera

This product is used for culinary purposes, as well as in folk medicine.

In cooking, scorzonera can be used as an ingredient in salads, soups, and various main courses. If you throw this vegetable into food in its raw form, it will not be very tasty, because the taste of raw scorzonera can resemble a cabbage stalk. Therefore, it is better to pre-treat it slightly.

You can do this like this: take the required amount of vegetable, put it in salt water, soak, and then grate. It is better to use a fine grater.

Do not be afraid to combine this root crop with others - often this turns out to be a rather harmonious composition. If scorzonera is added to a salad, then it can be seasoned in different ways, because it is combined with any dressing.

Also, the root crop can be boiled. This procedure is identical to cooking asparagus or cauliflower. The water should be slightly salty. After that, it can be added to the soup. Scorzonera can be stewed or fried or made into a sauce.

Fans of making homemade canned food will definitely like this vegetable, because even canned it does not lose its beneficial and nutritional properties at all. It can also be frozen.

The leaves of this plant are also edible. They can be added to salads or to preserve cucumbers - this will make them crunchy.

Harm scorzonera

Scorzonera is absolutely harmless to humans, so anyone can safely use it. However, there is a small chance of individual intolerance, so the first time it is recommended to try this root crop with caution, in small quantities.

Scorzonera

A fleshy, juicy root rich in vitamins (A, B1, B2, C) is used for food, there are salts of potassium and magnesium, phosphorus and iron, carbohydrates (inulin), asparagine and levulin, and other valuable substances.

Scorzoner is delicious both as a seasoning for soups, and as a side dish in stews, and as an independent dish. Its taste qualities can be successfully used for making sauces, when pickling cucumbers. And skorzoner stewed in oil may well replace asparagus. Scorzoner boiled and then fried is a good seasoning. Dried scorzonera will certainly enrich broths and soups. You can make a delicious salad from young bleached leaves.

Scorzonera varieties

Ordinary, Russian gigantic and Volcano.

Plants form fairly large roots already in the first year of cultivation with a mass of up to 2 kg per 1 m2.

Growing scorzonera is not difficult. In the first year, leaves and roots 30-35 cm dark brown or black are formed. The roots can overwinter in the soil, but they can be dug up and stored in the basement, storage.

If the roots hibernate in the ground, then the plant grows earlier, and the seeds ripen well. Flowering continues during July - August.

When peat is applied to the bed (30-40 cm in height on the bed), you will get long and large roots of excellent quality in diameter.

Soil requirements: the reaction of the environment must be neutral, and the level of groundwater occurrence is quite low, manure is brought in a year and under the previous crop, and the garden bed must be prepared in the autumn. To do this, dig the soil to a great depth. Otherwise, root crops can be bent, branched, while their taste itself changes for the worse.

Scorzonera is demanding on fertility: you need soil rich in organic matter, soil that has a deep arable layer. It is good when the predecessors are vegetables such as cucumbers and tomatoes, as well as potatoes and onions.

Scorzoner is sown in early spring or late summer - in July, according to the scheme 5 × 45 cm. 5 cm distance between plants, 45 - between rows. The seed sowing depth will be from 2.5 to 3 cm.

The seedlings that appeared after a week are thinned out for the first time after 3-5 cm. The second time thinning occurs when two or three leaves develop already at a distance of 10-12 cm between the shoots.

Care consists in weeding, loosening the aisle, sufficient watering, it is better to mulch the soil between thinned plants with peat, humus.

Scorzonera is harvested before frost, in dry sunny weather. The roots are dug out carefully, otherwise, if they are carelessly dug out, they quickly break, the skin is damaged - therefore, their storage is difficult.

Scorzonera leaves are cut at the base or twisted. The dug out root crops are first dried, then they are added dropwise, placed in a vertical position in containers with wet sand. You can not dig up some of the roots until early spring and take it after the onset of warm weather.

cooking

Scorzoner stew

Root crops are peeled, kept a little in water, and then boiled in salted water until tender. To keep the white color of the scorzonera pulp, it is slightly acidified with citric acid or table vinegar. Boiled root vegetables are fried with butter and breadcrumbs.

Scorzonera salad

Scorzonera is a herbaceous plant of the genus Kozelets, Asteraceae family. This vegetable is also called "Spanish goat", "black carrot", "sweet root". A rough, cylindrical root crop is usually painted black or brown (see photo). The stem of the plant reaches a height of up to 65 cm. The weight of the root crop is usually about 150 g. The flesh of the scorzonera is white and quite juicy. Very often this vegetable is compared with asparagus, as the taste of these plants is very similar.

Scorzonera appeared in Southwest Asia and Europe. Today, this plant grows in many countries. In ancient times, scorzonera was used as an antidote for snake bites. Gloves should be worn when peeling root crops, as the plant's sap has the ability to color everything red.

Beneficial features

The main beneficial properties of scorzonera include the fact that it contains a lot of inulin, which is the main medicine for people with diabetes. This plant also contains asparagine, a substance that has a positive effect on the functioning of the heart and kidneys.

It is worth noting the rather low calorie content of these root crops, which makes it possible to use them during diets and in the diet of sick people. In addition, it is recommended to add this vegetable to your diet for people with obesity. In addition, scorzonera is quite easily absorbed by the body. In addition, root crops are useful for beriberi and atherosclerosis. It is recommended to regularly eat this vegetable for people with anemia. These root crops have the ability to resist the development of rheumatism, gout and polyarthritis.

Use in cooking

In its raw form, scorzonera is practically not used, since its taste is similar to a cabbage stalk. But sometimes it is still part of some summer salads. Only for this, the vegetable must be soaked in salted water and chopped on a grater. In addition, root crops lend themselves to various heat treatments: boiled, stewed, fried and steamed. This vegetable is used to prepare a huge variety of salads, soups, vinaigrettes and side dishes. Scorzonera pairs perfectly with other root vegetables and vegetables. I also make delicious and original sauces from this vegetable, which complement both vegetable and meat dishes. Dishes that contain this root crop have a pleasant vanilla smell. In addition, scorzonera is excellent for canning and freezing, so you can get the benefits of these root crops all year round.

In addition to the root crops themselves, young leaves of the plant can be used as food, which perfectly complement the taste of various salads and pickles. You can dry the scorzonera, grind it and use it as a condiment.

Scorzonera benefits and treatment

The benefits of scorzonera are due to the large number of biologically active substances. Root crops are widely used in folk medicine. For example, this plant is an excellent pain reliever, and it is also recommended to use it for diseases of the gastrointestinal tract. Scorzonera has the ability to stop the growth of tumors, and it also resists the occurrence of metastases. Recent experiments have shown that root crops have the ability to remove radioactive elements from the body.

Harm of scorzonera and contraindications

Scorzonera can harm people with individual intolerance. No other contraindications were found for this vegetable.

How useful is scorzonera? Useful properties of scorzonera

What is a scorzonera?

Scorzonera (black root, sweet root, black carrot, goat) is a two-year-old culture known since the time of Alexander the Great - it used to be bred to treat snake bites. It grows wild in southern Europe and Siberia. Now scorzonera is cultivated as a vegetable plant in Europe and America. It is highly valued for the taste of root vegetables and is considered a delicacy.

In the first year, the scorzonera forms a rosette of leaves and a spindle-shaped or cylindrical root crop 3-4 cm in diameter and up to 30 cm long. The outer color is dark brown, the flesh is white. In the second year, the plants produce flowering shoots up to 120 cm high and bloom in late May-June. The flowers are yellow.

Why is scorzonera valued?

Scorzonera root vegetables are sweetish, tender, well absorbed by the body, contain on average about 20% of dry matter, including 3% sugar, up to 2% protein, inulin, asparagine, vitamin C, phosphorus, calcium, potassium, lithium salts. Scorzonera due to the high content of inulin is a good remedy for the treatment of people suffering from diabetes, rheumatism, hypertension, gout, liver diseases. The presence of asparagine in root crops has a positive effect on the functioning of the heart and enhances the activity of the kidneys.

Root crops are boiled in salted water and fried with breadcrumbs in butter, they are added to soup as a seasoning, they are used to prepare vegetable sauces for meat dishes, side dishes. Young leaves are used for salads. From dried and ground root crops, scorzoners prepare a coffee surrogate.

Scorzonera Spanish refers to a species of herbaceous plants from the genus Kozelets (Scorzonera). This plant is also known as Spanish kozelets, Black Carrot and Black or Sweet Root. Due to its beneficial properties, scorzonera is cultivated in many countries as a root vegetable.

The birthplace of scorzonera is Southwest Asia and Southern Europe. The plant grows on the steppe and rocky slopes of Europe, and is also found in Georgia and Azerbaijan.

As a vegetable crop, scorzonera began to be cultivated at the end of the 16th and beginning of the 17th centuries in the Netherlands, Italy, Belgium and France. Prior to that, it was used as a medicine - an antidote for viper bites. Because of this, the people sometimes call the scorzonera "snake". During the time of Alexander the Great, Spanish goats were served at the royal table as a delicacy.

The height of the stem of scorzonera usually varies from 25 to 70 cm. Scorzonera blooms in May with a few baskets. The fruits are marginal achene, ripen in early summer.

Scorzonera is a biennial plant, which in the first year of life forms a cylindrical rough root crop of black or dark brown color and basal leaves. Root crops, as a rule, are harvested at the end of September, when their mass reaches 100-150 g. Since scorzonera is a cold-resistant plant, sometimes root crops are left to winter in the soil.

The pulp of the root crops of Spanish goat is white and juicy and has high taste qualities. Scorzonera is called winter asparagus, because in winter it is more accessible, and when cooked, it is practically not inferior to it in taste.

Composition and useful properties of scorzonera

Useful properties of scorzonera are due to its biologically active substances. So, the roots of the plant contain:

Saccharides (about 20%);
Vitamins C, B1, B2, E and PP;
Salts of copper, potassium, iron, manganese, phosphorus, zinc, calcium.

However, the main medicinal properties of scorzonera include a high content (about 10%) of inulin, as well as asparagine and levulin in them, which makes this root crop a medicine for diabetics.

Asparagine, contained in root crops, has a positive effect on the functioning of the heart, and also enhances the activity of the kidneys.

The calorie content of scorzonera is 17 kcal per 100 g of root crops.

Application of scorzonera

In folk medicine, scorzonera is widely used:

In the treatment of heart diseases;
As an anesthetic;
With diseases of the gastrointestinal tract.

Spanish goat roots are very useful for beriberi, obesity, atherosclerosis, anemia, and they also inhibit the development of rheumatism, gout and polyarthritis. Scorzonera is well absorbed by the body, and therefore is often recommended by nutritionists for dietary nutrition. Also, this root crop will be useful in the diet of the elderly, with diabetes, hypertension and liver diseases.

In cooking, scorzonera is used to make soups, vinaigrettes, salads and second courses.

When raw, scorzonera root vegetables are not very tasty and resemble a cabbage stalk. Before eating raw, it is recommended to soak them in salt water, then grate them on a fine grater. Scorzonera goes well with other root crops. So, it can be used raw for making salads with carrots, seasoned with lemon juice, vegetable oil or mayonnaise.

Scorzonera is boiled like asparagus or cauliflower in salted water and then added to soups. It can also be eaten fried and stewed. Sauces for vegetable and meat dishes made from scorzonera are considered delicious.

Scorzonera root crops are ideal for freezing and canning, because in both forms they fully retain their nutritional properties. The young leaves of the plant can be used to make salads, as well as in pickling and pickling cucumbers, which gives them a crunch.

Contraindications

There are no contraindications for the use of scorzonera root crops, except for individual intolerance.

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Scorzonera - black root. Beneficial features. Growing. Usage

Other names for scorzonera are black root, black carrot, sweet root. Despite the fact that this plant has been known for a long time, it has not received wide distribution. And once St. Petersburg gardeners supplied it in significant quantities to the markets of the city (even the harsh northern climate was not an obstacle to the cultivation of this crop). Now, scorzonera is remembered only in connection with medical and dietary nutrition.

Beneficial features

This root vegetable contains inulin, a special enzyme inulase, asparagine and glutamine. And all these substances play an important role in diet therapy and are very useful for patients with diabetes and rheumatism.

Scorzonera belongs to the Compositae family. In the first year a rosette of leaves is formed, in the second year the plant blooms. The yellow flowers are quite decorative and smell pleasantly of vanilla. The plant is self-pollinating and capable of producing its own seeds. The root crop has a slightly conical, but rather cylindrical shape. Its skin is brown, and the flesh is white, tender, rich in milky juice. A root crop with a diameter of 3-4 cm and a length of 30-40 cm is considered standard. But in order to get such root crops, some rules must be observed. Firstly, seeds should be sown in early spring (although summer and winter sowing is possible), and secondly, the soil must be fertile and deeply cultivated. Thirdly, with the formation of 2-3 true leaves, the crops must be thinned out. And the rest is undemanding to the growing conditions of the plant. It is very cold hardy and also drought tolerant.

cultivation

The agricultural technique of its cultivation is very similar to the agricultural technique of growing carrots. And those gardeners who make good carrots may not be afraid for the scorzonera crop.

If you sow seeds in July, then by the end of summer small roots are formed, which are better not to be dug up, but left to winter in the soil. They will be perfectly preserved and even grow up and will be ready for use next spring.

Usage

Scorzonera roots can be boiled, stewed and eaten raw. Can also be dried - a good addition to soups. The roots boiled in salted water, poured with butter and sprinkled with breadcrumbs are especially tasty (the skin must be peeled). I had to hear the opinion that the raw root crop is tasteless, because it resembles a cabbage stalk. As they say - there are no comrades for the taste and color. My family has a different opinion - a raw, peeled and washed root tastes like young walnuts (when they have not yet freed themselves from green pericarp). And in general, how pleasant it is to eat a tender, fragrant, sweet product right from the garden in early spring, when nothing has yet begun to be sown in the garden. It is for early spring consumption that I grow this plant. There is another way to consume scorzonera. When young shoots begin to grow from the roots left for the winter in the spring, they can be spudded. Without access to light, they will turn white (etiolated) and when they reach a height of 10-15 cm, they can be used for making salads.

You should not confuse the BLACK ROOT (SKORNOTSERA) with the BLACK ROOT. It belongs to the borage family, it has dark blue or purple flowers, collected in a "panicle". this plant is very poisonous, and although it is medicinal (it is used only for external use), it is strictly forbidden to eat it.

Our ancestors actively used this plant in the treatment of many diseases. The medicinal properties of scorzonera roots are due to the presence of a large amount of inulin, which is useful for patients with diabetes mellitus and rheumatism. In addition, they contain over 2% nitrogenous substances, about 3% sugar, levulin, vitamins C, K, B1, B2, B6, mineral salts of phosphorus, potassium, which contributes to the dissolution of kidney stones and gall bladder. And the presence of asparagine has a positive effect on the work of the heart and stimulates the activity of the kidneys. There is an assumption that in terms of biological activity, scorzonera is 2 times superior to ginseng. Therefore, this root can be used for the treatment of the cardiovascular system, kidneys, liver, pancreas, and for oncological diseases. The active substances of scorzonera remove radionuclides well, are effective in the treatment of alcohol dependence, prostatitis and sexual weakness in men.

If you decide to be treated with this amazing plant, you should eat a fresh root every morning 10-15 minutes before meals for three weeks. This course is enough for a year. Cancer patients and those suffering from diabetes are advised to use scorzonera constantly and unlimitedly. No side effects were observed.

Scorzonera root crops have high taste qualities. They are sweet in taste, with a slight vanilla smell, are well absorbed by the body and are recommended for dietary nutrition and strengthening the immune system.

A delicious spring salad with sour cream or mayonnaise is prepared from the leaves and grated root. The roots are boiled, fried in breadcrumbs, with potatoes, added to soups, coffee is made from dried roots. All dishes from scorzonera are medicinal, since the plant does not lose its medicinal properties during heat treatment.

The scorzonera root crop is an exact copy of the common carrot, only the color of its peel resembles a black radish.
But the taste is unusual and unique.

Scorzonera is a rare guest in our beds.
Meanwhile, she deserves attention, firstly, for her unpretentiousness, secondly, rich in medicinal properties.
It is good first of all in spring , good for what we lack so much at this time of the year : proteins , vitamins , mineral salts .
And she also has antitumor activity, and the effect of radiation weakens.

Scorzonera growing from seeds

Scorzonera is sown in spring or late summer.
When you open a bag of seeds, you will be surprised to find short white sticks, straight and crescent-shaped.
That's what they need to sow. Distance between rows 25-30 cm, between lines 60 cm.
After thinning, 5 cm will remain in the row between plants. The depth of seed placement is 2.5-3 cm.
From spring planting, root crops grow larger.
The plant is biennial, in the first year it produces roots, in the second - seeds.
Likes loose soil, 15-20 cm deep.
Best predecessors- cucumbers, tomatoes, potatoes and onions.

Medicinal scorzonera root

The crushed root is insisted on vodka in the dark for a week (for half a glass of root - 1 bottle of vodka 0.5 l).
Then rub the sore spots.
For arthritis and arthrosis, rheumatism, leaves scalded with boiling water should be wrapped in gauze and applied as compresses to sore spots.
The pain disappears in 25-30 minutes. Do not bring manure under the scorzonera.

How to store scorzonera

You can store root crops like carrots in wet sand.
An infusion of scorzonera roots is used for arthrosis and arthritis.

Scorzoner how to use

Scorzonera stewed in oil resembles asparagus and may well replace this curiosity.
Root vegetables boiled and fried in butter are a pleasant side dish for second courses.
A delicious salad is prepared from young leaves.
The indispensability of the plant for diabetics is due to the presence of insulin, asparagine and levulin in scorzonera, as well as a large amount of ascorbic acid.

Scorzonera is decorative with greenery, the black root is juicy and weighty.
This crop is entitled to a place on your plots.
Decoction of roots and leaves of scorzonera : 5 g of root and 10 g of leaves cut , pour a glass of boiling water , cook for 15 minutes . Drink 0.5 hours. l . 3 times a day .

Healing properties of scorzonera

In epilepsy, a decoction of the roots in combination with other herbs prevents the development of seizures, reduces the intensity of seizures.
A decoction of scorzonera leaves is used in baths for:

diathesis
gout
trophic changes in the skin of the body.

An infusion of the root on kerosene has an analgesic effect.
Prepare it like this: for half a glass of root take two glasses of kerosene and two tablespoons of white lilac flowers.
The compress is placed for 1 hour.
Root powder mixed with unsalted lard is also used as a painkiller remedies for the articular form of rheumatism, as well as for boils.
Poultices from the leaves of the black root dull pains in the joints and in places of bone fractures.

Dietary Scorzonera Root

Medical directory / Food / C

Scorzonera

This plant was first found in southern Europe and southwest Asia. Now it has spread to almost all of Europe, it can also be found on the territory of Georgia and Azerbaijan.

Scorzonera properties

The calorie content of scorzonera is very low: only 17 kcal per 100 g.

The benefits of scorzonera

In addition to these substances, scorzonera also has useful properties. So, this plant contains 1/10 of inulin and other substances that are simply indispensable for people with diabetes.

Vegetables also contain a substance that has a beneficial effect on the work of the heart muscle, stimulates the work of the kidneys, forcing them to work more actively.

Application of scorzonera

This product is used for culinary purposes, as well as in folk medicine.

You can do this like this: take the required amount of vegetable, put it in salt water, soak, and then grate. It is better to use a fine grater.

Fans of making homemade canned food will definitely like this vegetable, because even canned it does not lose its beneficial and nutritional properties at all. It can also be frozen.

The leaves of this plant are also edible. They can be added to salads or to preserve cucumbers - this will make them crunchy.

Harm scorzonera

Scorzonera

Scorzonera varieties

Ordinary, Russian gigantic and Volcano.

Plants form fairly large roots already in the first year of cultivation with a mass of up to 2 kg per 1 m2.

If the roots hibernate in the ground, then the plant grows earlier, and the seeds ripen well. Flowering continues during July - August.

When peat is applied to the bed (30-40 cm in height on the bed), you will get long and large roots of excellent quality in diameter.

Scorzoner is sown in early spring or late summer - in July, according to the scheme 5 × 45 cm. 5 cm distance between plants, 45 - between rows. The seed sowing depth will be from 2.5 to 3 cm.

Care consists in weeding, loosening the aisle, sufficient watering, it is better to mulch the soil between thinned plants with peat, humus.

cooking

Scorzoner stew

Scorzonera salad

Minerals

Description

Scorzonera- herbaceous plant of the genus Kozelets, family Astrovye. This vegetable is also called "Spanish goat", "black carrot", "sweet root". A rough, cylindrical root crop is usually painted black or brown (see photo). The stem of the plant reaches a height of up to 65 cm. The weight of the root crop is usually about 150 g. The flesh of the scorzonera is white and quite juicy. Very often this vegetable is compared with asparagus, as the taste of these plants is very similar.

Scorzonera appeared in Southwest Asia and Europe. Today, this plant grows in many countries. In ancient times, scorzonera was used as an antidote for snake bites. Gloves should be worn when peeling root crops, as the plant's sap has the ability to color everything red.

Beneficial features

Use in cooking

Scorzonera benefits and treatment

The benefits of scorzonera are due to the large number of biologically active substances. Root crops are widely used in folk medicine. For example, this plant is an excellent pain reliever, and it is also recommended to use it for diseases of the gastrointestinal tract. Scorzonera has the ability to stop the growth of tumors, and also it resists the occurrence of metastases. Recent experiments have shown that root crops have the ability to remove radioactive elements from the body.

Harm of scorzonera and contraindications

Scorzonera can harm people with individual intolerance. No other contraindications were found for this vegetable.

How useful is scorzonera? Useful properties of scorzonera

What is a scorzonera?

Why is scorzonera valued?

The birthplace of scorzonera is Southwest Asia and Southern Europe. The plant grows on the steppe and rocky slopes of Europe, and is also found in Georgia and Azerbaijan.

The height of the stem of scorzonera usually varies from 25 to 70 cm. Scorzonera blooms in May with a few baskets. The fruits are marginal achene, ripen in early summer.

Composition and useful properties of scorzonera

Useful properties of scorzonera are due to its biologically active substances. So, the roots of the plant contain:

Saccharides (about 20%);
Vitamins C, B1, B2, E and PP;
Salts of copper, potassium, iron, manganese, phosphorus, zinc, calcium.

However, the main medicinal properties of scorzonera include a high content (about 10%) of inulin, as well as asparagine and levulin in them, which makes this root crop a medicine for diabetics.

Asparagine, contained in root crops, has a positive effect on the functioning of the heart, and also enhances the activity of the kidneys.

The calorie content of scorzonera is 17 kcal per 100 g of root crops.

Application of scorzonera

In folk medicine, scorzonera is widely used:

In the treatment of heart diseases;
As an anesthetic;
With diseases of the gastrointestinal tract.

In cooking, scorzonera is used to make soups, vinaigrettes, salads and second courses.

Contraindications

There are no contraindications for the use of scorzonera root crops, except for individual intolerance.

Found a mistake in the text? Select it and press Ctrl + Enter.

Leave your comment:

Author Sergey

Scorzonera

Scorzonera - black root. Beneficial features. Growing. Usage

Beneficial features

cultivation

The agricultural technique of its cultivation is very similar to the agricultural technique of growing carrots. And those gardeners who make good carrots may not be afraid for the scorzonera crop.

Usage

Our ancestors actively used this plant in the treatment of many diseases. Medicinal properties of root crops scorzoners are due to the presence of a large amount of inulin, which is useful for patients with diabetes mellitus and rheumatism. In addition, they contain over 2% nitrogenous substances, about 3% sugar, levulin, vitamins C, K, B1, B2, B6, mineral salts of phosphorus, potassium, which contributes to the dissolution of kidney stones and gall bladder. And the presence of asparagine has a positive effect on the work of the heart and stimulates the activity of the kidneys. There is an assumption that in terms of biological activity, scorzonera is 2 times superior to ginseng. Therefore, this root can be used for the treatment of the cardiovascular system, kidneys, liver, pancreas, and for oncological diseases. The active substances of scorzonera remove radionuclides well, are effective in the treatment of alcohol dependence, prostatitis and sexual weakness in men.

Scorzonera root crops have high taste. They are sweet in taste, with a slight vanilla smell, are well absorbed by the body and are recommended for dietary nutrition and strengthening the immune system.