Jusai

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Video: Jusai

Video: Jusai
Video: СКРИПТОNИТ - Время Возвращаться 2024, March
Jusai
Jusai
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Dzhusay (lat. Allium ramosum) - a perennial and incredibly frost-resistant plant from the Onion family, also called fragrant, as well as Chinese or branched onions. Sometimes he is also called wild.

Description

Dzhusai, endowed with very thin and long green arrows, has an external resemblance to the well-known young garlic. By the way, its taste and very unusual aroma are also very reminiscent of garlic.

Narrow-linear Dzhusai bulbs are securely attached to the rhizomes and reach a diameter of 0.8 to 1.5 cm, and the height of the flowering stems ranges from sixty to seventy centimeters.

The little white star-shaped flowers of the dzhusai have fancy central veins on the petals, painted in purple tones, and gather in very dense umbrellas of a beautiful spherical shape. The flowers of this plant boast an incredibly delicate and extremely pleasant scent. And before the first flowers begin to bloom, all inflorescences are under very peculiar "covers".

For the first time, this culture was discovered by numerous peoples of distant China and friendly Mongolia, and now this interesting culture can be found in almost every corner of the globe.

Where grows

Currently, the handsome dzhusay grows in Eastern and Western Siberia, in the mountains of Central Asia and in the southern regions of Altai.

Application

Fresh spicy jusai is often added not only to appetizers with salads, but also to the first or second courses. This onion will be a great addition to almost any side dish. It also makes incredibly tasty sauces - all thanks to its amazing aroma. By the way, it is allowed to eat not only the arrows of the Jusai, but also its flowers with bulbs. As for the shooters, they are very good pickled and in various preserves. Jusai leaves can always be frozen - this approach will allow them to be used for culinary purposes throughout the year. Moreover, frozen leaves perfectly retain not only their unsurpassed taste, but also all the most useful qualities.

Jusai can often be found in such popular dishes as Korean salads, lagman, beloved by many, etc. It is no less actively used for cooking frying. And sometimes it is put in soups or dumplings - jusai perfectly helps to diversify the taste of absolutely any food.

All parts of the healthy jusai are very rich in ascorbic acid, respectively, this vegetable will be an ideal assistant in the difficult task of strengthening blood vessels and immunity. In addition, it has a very beneficial effect on cartilage tissue, as well as on the hematopoietic and endocrine systems.

In Tibet, all parts of the fragrant onion are used - they are used to prepare all kinds of medicinal drugs that perfectly help to cope with gastroenteritis, bronchitis and a number of other ailments. They also help with nervous tension and even amenorrhea. And in the East, Jusai is quite actively used for gastritis, exhaustion and neurasthenia.

It is good to use this plant for various colds, as well as for tuberculosis and bronchitis. It will also help people with heart problems. And allspice onions have a pronounced hematopoietic, powerful choleretic and mild diuretic effect.

In folk medicine, Jusai juice is actively used - it helps to quickly relieve inflammation resulting from insect bites or nettle burns.

Often, a fragrant onion is also used as a very peculiar decoration - its thin arrow-leaves folding into stars really perfectly cope with the role of decorating any personal plot.

Contraindications

Jusai is undesirable for people with individual intolerance. It is contraindicated for all those suffering from extremely unpleasant cholelithiasis, as well as patients with cholecystitis or pancreatitis and various inflammatory diseases of the gastrointestinal tract.