What can be prepared from pestles. Stamen and pistil. Flower structure: diagram. Roast horsetail pistils with mushrooms
This spring we managed to collect pestles. Pestle or horsetail is a medicinal plant.It is used not only for treatment but also in cooking.
In folk medicine, horsetail is used as a hemostatic diuretic for atherosclerosis, rheumatism, heart disease, gout, liver disease, bronchitis, pulmonary tuberculosis, in the presence of sand and stones in the urinary tract, gallstones, hypertension, pulmonary hemorrhages. They treat wounds, boils, lichen, eczema and other skin diseases.
Horsetail that grows to the size of green fir trees has these properties. And in the spring, pistils on a long stem first grow. There are many varieties of pestles, but we collect pestles from the rye field. In the fall, when the rye is harvested, the remains of straw remain on the field. And if the field is not plowed in the fall, then in the spring nature will delight us with pestles.
We used to go for pestles when we were kids, but until today, we never had a chance to try them. In the distant war and post-war years, these gifts of nature saved our parents and grandparents from hunger. You can use pestles to make soups, casseroles, omelettes, and pies.
And when they heard that the pestles had grown, they went to investigate. When we came across a place where pestles grew, we were immensely happy. Someone will say: “Ugh, what nonsense,” but for us this is a miracle. We haven’t seen them for 40 years, but these are childhood memories.
Here they are, the pestles. True, they have outgrown it a little.
And here is our harvest.
We collected, and here are the pies. These pies are made in a Russian oven.
Here is the prescription:Unleavened dough with kefir
For 500g. kefir, add salt, sugar, to taste.
100gr. sunflower oil. You can add 1 tbsp. spoon of mayonnaise.
There is enough flour so that the dough is not very thick. Then the pies will be soft.
For filling: Grind the pestles. In the village they are chopped in a wooden trough with a chop.
Add a raw egg, 1-2 tablespoons of mayonnaise, sour cream or milk, and salt. The filling is ready.
Here's an omelette with pestles . Everything is simple here: Let the pestles lightly simmer with butter, pour in a mixture of milk and eggs. Salt to taste.
Today we cooked soup on the fire , with smoke. We boiled the chicken breast, added frozen vegetables and, of course, pestles. The taste was unusual, with a special aroma.
Well, we tried all the recipes.
We froze some of the pestles. There will be something to cook in winter!
HORSEtail - bread replacement and medicineAs it turned out, horsetail extracts silicic acid from the soil in large quantities and deposits it in its cell membranes. And since some of its salts are soluble in water and silicic acid itself is a necessary component of the human body (especially connective tissue, skin, hair and nails), people have learned to improve their condition with the help of horsetail potions.
5-glycoside luteolin, isolated from horsetail, stops inflammatory processes. Thanks to it, the plant successfully heals wounds and has a hemostatic (for internal and external bleeding), antiseptic and disinfectant effects. Flavonoids, together with saponins, act as a diuretic.
Horsetail baths
And it's best to use horsetail for baths. They stimulate metabolism in the skin and are good for circulatory problems, and also have an effect on swelling in fractures, frostbite, abscesses and suppuration of bones (in open fractures). Horsetail baths also provide relief for most rheumatic diseases and metabolic disorders due to gout, since soluble silicic acid partially enters the skin during bathing.
Treatment with horsetail
This medicinal plant does not need recommendations - its benefits are obvious for many diseases, even such serious ones as atherosclerosis of the blood vessels of the heart and brain or neoplasms in the stomach and intestines.
Horsetail has a general strengthening and cardiotonic effect. In folk and scientific medicine, it is best known as a diuretic and anti-inflammatory agent for kidney and bladder diseases. A decoction and infusion of horsetail herb, no worse than kidney tea, removes excess fluid from the body without affecting its salt composition, improves overall metabolism in the body, reduces swelling of various origins (for bruises, fractures, frostbite), and is especially good at removing cardiac edema.
Horsetail extract increases filtration in the kidney glomeruli and prevents the formation of stones, and also increases the elasticity of connective tissue, activates the metabolic process in hair and nails. In addition, it has been experimentally proven that horsetail extract helps remove excess cholesterol, waste and toxins (in particular lead) from the body.
Horsetail can also be used for foot baths for sweating feet and to combat seborrhea, as well as in the treatment of wounds, fistulas and ulcers on the skin.
Harvesting grass
For medicinal purposes, horsetail should be harvested from June to August. We collect summer green stems and quickly dry them in the shade, in well-ventilated areas: in attics, under a canopy, spreading them out in a thin layer. Do not spread wet horsetail in a thick layer, as with slow drying it quickly darkens and loses its medicinal qualities! Store it in a dry, ventilated area. The dried stems are 20-30 cm long, hard, branched, grayish-green, weak odor, sour taste. They should be stored in linen bags or paper bags. Shelf life up to four years.
Folk remedies from horsetail
Infusion for oral administration. Brew 20 g of horsetail herb with 200 ml of boiling water, leave for 1 hour, strain. Take 1-2 tbsp. l. 3-4 times a day for urolithiasis, edema of cardiac origin, inflammatory diseases of the bladder, liver, women's diseases, atherosclerosis, hypertension. The same infusion can be used to wash long-term non-healing, festering wounds, ulcers, bedsores, wipe the face with porous skin, do washes for eczema, furunculosis, compresses on sore joints for gout, rheumatism, pleurisy. You can rinse your mouth and throat for sore throats and other inflammatory processes.
Decoction. Brew 25 g of horsetail with 200 ml of boiling water, boil for 30 minutes. over low heat, strain. If the volume of liquid decreases, add boiled water. Take 1 tbsp. l. 3-4 times a day after meals as a diuretic for edema of renal and cardiac origin, exudative pleurisy, inflammatory diseases of the kidneys and bladder. A decoction of horsetail can also be used to rinse the mouth and throat, wash wounds, ulcers, bedsores, areas of skin affected by eczema, furunculosis, and make compresses on sore joints.
Juice. Wash and chop fresh horsetail herb thoroughly and squeeze out the juice. Store in a cool place. Take 2 tsp. 3-4 times a day as a diuretic for swelling. Wash bleeding, festering wounds and ulcers. You can put 2-3 drops into your nose for frequent nosebleeds.
My grandmother told me that during the German occupation, she and other children went to the fields in the spring - there the children ate and collected young shoots of horsetail. They tasted like bread. Collected horsetail pistils at home were added to the meager military peasant dishes.
"A perennial from the horsetail family with a long branched rhizome, hard to the touch because it contains a large amount of silicon. In the spring, succulent stems 6-15 cm high with one spikelet at the top are formed, dying off after the spores ripen; in the summer they are replaced by sterile hollow branched shoots 10-10 cm high 15 cm, which persist until autumn. Sporulation occurs in the spring.
Distributed everywhere. Grows in moderately humid places with loose soils, including floodplain meadows, riverine sands, sparse forests, and arctic tundra. It is an indicator indicating increased soil acidity.
Unlike non-medicinal species, horsetail has branching stems that grow upward rather than downward or horizontally.
The green mass of the plant contains saponin, alkaloids, flavonoids, organic acids, tannins and resins, fatty oils and many biologically active compounds; spore-bearing shoots contain up to 8% nitrogenous substances, up to 2% fat, up to 14% carbohydrates and a large amount of vitamin C, which is destroyed by less than half during cooking.
Summer green shoots serve as medicinal raw materials.
It is used as a diuretic for various diseases of the cardiovascular system (atherosclerosis, hypertension, cardiovascular failure), increases blood clotting, can be used for uterine atony, is useful for kidney stones, has anti-allergic, wound-healing and antimicrobial properties. As a means of additional therapy, it can be prescribed in the treatment of malignant neoplasms and inflammatory eye diseases.
Young spore-bearing shoots, freed from the shells, are used for food fresh and boiled, as well as for preparing fillings for pies, casseroles, okroshkas and sauces.”
RECIPES:
Horsetail soup.
Boil potatoes (300 g), cut into slices, in water (0.7 l), add crushed horsetail pistils (300 g) and bring to a boil. Before serving, top with sour cream (40 g). Salt - to taste.
Okroshka with horsetail pistils.
Pour crushed boiled egg (1 piece), sorrel (5-10 leaves) and horsetail pistils (1 cup) with kvass (2 cups), add boiled chopped potatoes (2 pieces), horseradish (2 tablespoons), granulated sugar (1 teaspoon spoon), salt and mustard (to taste). Season with sour cream (2 tablespoons).
Fried horsetail pistils.
Roll selected and washed pestles (200 g) in breadcrumbs, add salt, pour sour cream (60 g) and fry in a frying pan.
Roast horsetail pistils with mushrooms.
Soaked dry mushrooms (50 g), grind in a meat grinder, mix with horsetail pistils (200 g), salt, put in metal molds, pour over sour cream (40 g) and bake in the oven.
Pieces from horsetail pistils.
Grind the washed pestles (200 g) and mix with semolina porridge (40 g of cereal) cooked in milk (1 cup). Form the resulting mass into balls, roll them in breadcrumbs (20 g) and bake in fat (20 g) in the oven.
Horsetail casserole.
Grind the pestles (100 g) with a knife or chop, add mashed potatoes (100 g) and a mixture of eggs (1 piece) with milk (1 glass). Add salt, mix and bake in butter (10 g) in the oven.
Filling for pies.
Grind washed and peeled horsetail pistils (200 g) together with a boiled egg (1 piece), add sautéed onions (50 g) and sour cream (4 tablespoons). Add salt and mix.
Young spore-bearing shoots, freed from the shells, are used for food fresh and boiled, as well as for preparing fillings for pies, casseroles, okroshkas and sauces.
Culinary uses of horsetail:
Horsetail soup. Boil potatoes (300 g), cut into slices, in water (0.7 l), add crushed horsetail pistils (300 g) and bring to a boil. Before serving, top with sour cream (40 g). Salt - to taste.
Okroshka with horsetail pistils. Pour crushed boiled egg (1 piece), sorrel (5-10 leaves) and horsetail pistils (1 cup) with kvass (2 cups), add boiled chopped potatoes (2 pieces), horseradish (2 tablespoons), granulated sugar (1 teaspoon spoon), salt and mustard (to taste), as well as pieces of sausage (60 g). Season with sour cream (2 tablespoons).
Fried horsetail pistils. Roll selected and washed pestles (200 g) in breadcrumbs, add salt, pour sour cream (60 g) and fry in a frying pan.
Roast horsetail pistils with mushrooms. Soaked dry mushrooms (50 g), grind in a meat grinder, mix with horsetail pistils (200 g), add salt, put in metal molds, pour over sour cream (40 g) and bake in the oven.
Recipe for roast horsetail pistils with meat. Place a layer of chopped potatoes (150 g) on the bottom of the pot, then a layer of meat pieces (200 g) and a layer of pestles (200 g). Pour in sour cream (50 g). Cover the top of the pot with a cake of dough mixed with a small amount of fat (20 g). Bake in the oven.
Pieces (cutlets) from horsetail pistils. Grind the washed pestles (200 g) and mix with semolina porridge (40 g of cereal) cooked in milk (1 cup). Form the resulting mass into balls, roll them in breadcrumbs (20 g) and bake in fat (20 g) in the oven.
Horsetail pistil omelette. Thoroughly mix raw eggs (3 pieces), milk (1 glass) and chopped pestles (2 glasses), pour the resulting mass onto a heated frying pan greased with oil (15 g). Close and bake in the oven. To prepare an omelet, you can use grated cheese (30 g). In this case, add 2 eggs to the mixture.
Horsetail casserole. Grind the pestles (100 g) with a knife or chop, add mashed potatoes (100 g) and a mixture of eggs (1 piece) with milk (1 glass). Add salt, mix and bake in butter (10 g) in the oven.
Filling for pies. Grind washed and peeled horsetail pistils (200 g) together with a boiled egg (1 piece), add sautéed onions (50 g) and sour cream (4 tablespoons). Add salt and mix.
Horsetail grows in moderately humid places with loose soils, including floodplain meadows, riverine sands, sparse forests, and arctic tundra. It is an indicator indicating increased soil acidity.
Unlike non-medicinal species, horsetail has branching stems that grow upwards rather than downwards or horizontally.
The pistils are peeled, washed, finely chopped with a knife, poured with milk, sugar is added, mixed, and left for 5...10 minutes before consumption.
For 1 cup of horsetail pistils - 1 cup of milk and 1 tablespoon of sugar.
- HORSEtail SOUP
Boil potatoes cut into cubes in water until tender; at the end of cooking, add crushed horsetail pistils and bring to a boil. Before serving, season with sour cream.
For 300 g of horsetail pistils - 300 g of potatoes, 40 g of sour cream, salt.
- Spring okroshka with horsetail pistils
Sorrel leaves and horsetail pistils are washed and chopped with a knife, a hard-boiled egg is finely chopped, boiled jacket potatoes are peeled and cut into cubes, horseradish is grated, finely chopped, sausage or meat is chopped. Mix everything, pour kvass, add salt, sugar, mustard, season with sour cream.
For 1 cup of horsetail pistils - 5... 10 sorrel leaves, 2 boiled potato tubers, 1 tablespoon of grated horseradish, 1 egg, 1 teaspoon of sugar, 60 g of sausage or boiled meat, 2 tablespoons of sour cream, mustard and salt.
- HORSEtail CASSERLE
Prepared horsetail pistils are cut with a knife; At the same time, mashed potatoes and a mixture of eggs and milk are prepared, everything is mixed, salted, the mass is placed in an oiled low saucepan or deep frying pan and baked in the oven.
For 100 g of horsetail pistils - 100 g of potatoes, 1 glass of milk, 1 egg, 10 g of butter, salt.
- BITS FROM HORSEtail PISTLES
The prepared pestles are crushed with a knife or a chop, mixed with semolina porridge cooked in milk until smooth, then formed into balls, rolled in crushed breadcrumbs and baked in the oven.
For 200 g of horsetail pistils - 40 g of semolina, 1 glass of milk, 20 g of fat, 20 g of breadcrumbs, salt.
- ROAST OF HORSEtail PISTLES AND MEAT IN POTS
Potato blocks are placed at the bottom of the pot, a layer of pieces of meat is placed on it, then horsetail pistils are added, salted, and everything is covered with sour cream. The pot is covered with dough prepared with a small amount of fat and baked in the oven.
For 200 g of horsetail pistils - 200 g of meat, 150 g of potatoes,
20 tons of fat, 50 g of sour cream, salt, spices. ‘
- ROAST FROM HORSEtail PISTLES AND DRY MUSHROOMS
Dried mushrooms are soaked, placed in a colander to drain the water and passed through a meat grinder. The prepared pestles are mixed with minced mushrooms, salted, placed in metal molds, poured with sour cream and baked in the oven,
For 200 g of horsetail pistils - 50 g of dried mushrooms, 40 g of sour cream, salt.
- HORSEtail PISTLES, FRIED IN SOUR CREAM
Selected and washed pestles are rolled in crushed breadcrumbs, transferred to a frying pan and fried, poured with sour cream. For 200 g of horsetail pistils - 60 g of sour cream.
- HORSEtail PISTLES, FRIED WITH MUSHROOMS
Prepared horsetail pistils are mixed with boiled mushrooms, salted and fried in butter.
For 150 g of horsetail pistils - 200 g of mushrooms, 20 g of butter, salt.
- Omelet of horsetail pistils
Raw eggs are mixed with milk, chopped pestles are added
horsetail, mix thoroughly, pour the mixture into a frying pan heated with oil, cover with a lid and bake in the oven.
For 2 cups of horsetail pistils - 3 eggs, 1 cup of milk, 15 g of butter.
- OMELET FROM HORSEtail PISTLES WITH CHEESE
The omelette is prepared according to the previous recipe, adding grated cheese to the mixture
For 1 cup of horsetail pistils - 2 eggs, 1 cup of milk, 15 g of butter, 30 g of grated cheese.
- Horsetail filling for pies
Peeled and washed horsetail pistils are chopped, mixed with chopped eggs, sauteed onions, sour cream, salt are added, everything is mixed and used as a filling for pies.
For 200 g of horsetail - 500 g of onions, 1 egg, 4 tablespoons of sour cream, salt.
- Cheesecakes with horsetail
Form circles of unleavened dough, put the filling prepared according to the previous recipe in the middle, grease with sour cream, wrap the edges of the dough, place on a baking sheet and bake in the oven.
Flower- this is a shortened shoot bearing modified leaves that have turned into sepals, petals, stamens and pistils. The flower can be located on the main shoot and on the side shoots. All parts of the flower are attached to receptacle– apical expanded part of the peduncle. The peduncle can be significantly shortened or absent altogether; such a flower is called sessile. The receptacle can be of various sizes and shapes: elongated, flat, convex, concave, etc.
Cup- this is the outer, usually green part of the flower, which has a protective function for the buds. It consists of sepals that are free or fused. Under the sepals in the bud and usually above the calyx in the opened flower there is a corolla consisting of petals, which are often brightly colored.
A calyx is called fused when the sepals are fused at least at the base. In this case, one can distinguish a more or less fused lower part - the tube and the free parts of the calyx (teeth, lobes, lobes, segments). If the sepals are not fused, the calyx will be separate-leaved and the sepals free. Sometimes the calyx is modified, for example, it can become brightly colored, like a corolla, or remains with the fruit, facilitating its spread.
whisk Compared to the calyx, it is usually larger and brightly colored. The corolla can also be fused-petaled or separate-petaled. Each individual petal in a separate petal corolla consists of a narrow lower part - the marigold and an upper part - the plate. The fused petal corolla usually has a tube at the bottom and a bend at the top.
The calyx and corolla together are called perianth. The perianth is considered double if the calyx and corolla differ in color, shape or size of their parts, and they themselves are located on the receptacle separately behind each other. The perianth may be simple if the calyx and corolla are the same. Depending on the color, the simple perianth can be cup-shaped or corolla-shaped. Parts of the perianth can be arranged spirally on the receptacle. In this case, the number of perianth parts is indefinitely large (more than 10-12). However, more often the calyx and corolla are located in separate circles with different numbers of their constituent parts (usually up to 10-12). In cultivated ornamental plants, so-called double forms are quite common. Each petal is divided into a large number of parts, giving the whole flower splendor and sophistication. Terry also occurs as a result of modifications of the stamens. If a flower has both stamens and pistils, it is called bisexual. Male flowers have only stamens, while female flowers have one, several or many pistils. Bisexual flowers in plants are much more common. Dioecious flowers are more rare. If they are found on the same plant, then such a plant is called monoecious, but if on different ones - dioecious. The number of stamens in different species varies widely from one to several hundred. Most often, plant species have from one to 10-12 stamens. The number of stamens is a fairly constant generic characteristic. Each stamen consists of a filament and anther. Each anther is made of two halves, each containing one or two pollen nests. The halves of the anther are connected by a ligament by which the anther is attached to the filament. In pollen nests, pollen matures, which is necessary for the process of fertilization and seed development.
Pestle usually consists of an upper, somewhat expanded part - the stigma, which is located at the end of an elongated column; the lower part of the pistil - rounded and thickened - is called the ovary. On the inner surface of the ovary, ovules (ovules) develop, from which seeds are later formed. One pistil (one ovary) can contain many or one ovule, then the ovary is multi-seeded or single-seeded, respectively.
Flower structure
Types of inflorescences