2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
In the Mediterranean countries, the fleshy receptacle and the juicy bases of the outer scales of the wrapper of the inflorescences of the Artichoke plant are used as a delicacy vegetable. They are also used for medicinal purposes, along with artichoke roots and leaves. The presence in the plant of the substance "inulin" makes it attractive for the elderly and for those who suffer from diabetes mellitus
Cultured thistle
The Astrovye family gave people not only the autumn beauty of flowers with a rich palette of shades, but also the thistle weed, whose cultivated relative is the artichoke perennial plant.
From the thistle, the artichoke got beautiful feathery leaves collected in a basal rosette, thorns and a bright lilac color of flowers. If you don't wait for the flower basket to open, it becomes that very delicacy vegetable.
Moreover, cut artichoke baskets do not tolerate long-term storage, quickly losing their aroma. Therefore, they are either immediately turned into an independent dish, a side dish, added to salads, or pickled and canned.
Some compare the taste of fresh artichokes with the taste of walnut, others with the taste of avocado. To whom that is more familiar.
Artichoke value
The complex of biologically active compounds contained in fresh artichokes is amazing. Firstly, they contain a lot of pure water that is useful for the human body. Vegetable proteins and carbohydrates, a small amount of fats and a wide variety of vitamins (A, group of vitamins B, C, E, K) are combined with a low calorie content of the product, making it a real find for modern women, for whom the problem of excess weight is actual.
Not without macronutrients, including: calcium, potassium, magnesium, sodium, phosphorus. And trace elements such as: iron, copper, manganese, selenium, zinc.
The greatest value of an artichoke is the presence of inulin and cynarin in it. It is to these two substances that the plant owes its medicinal properties.
Inulin is easily absorbed by the body of diabetics, lowering blood sugar. Additionally, inulin helps the intestines work by promoting the growth of beneficial bacteria in it.
Tsinarin helps to restore impaired blood circulation in the brain, relieving headaches, dizziness, tinnitus; preventing the development of atherosclerosis. In addition, cynarin has a diuretic and choleretic effect, giving good results in the treatment of liver diseases.
Collection for medicinal purposes
All parts of the plant have medicinal effects. But more often they use unblown fleshy receptacles and the base of the scales of unopened inflorescences for this. They begin to collect the baskets, preventing them from blooming, that is, when the tops open in their upper part. When blooming, the heads become rough, unsuitable for food and medicinal purposes. Since a lot has to be removed when processing the baskets, even from large inflorescences not so much useful material remains, which requires a person to have a lot of patience when harvesting.
Artichoke leaves are harvested during the flowering of the inflorescence baskets or immediately after they are harvested as a vegetable or medicinal raw material. The roots are dug up in the fall.
Artichoke is a dessert vegetable
Unlike lettuce or spinach, which play a secondary role in various dishes, the artichoke, like asparagus, rhubarb, corn cobs, is served as a special independent dish. This fact was noted by the patriarch of Russian vegetable growing, Richard Ivanovich Schroeder (1822 - 25.04.1903). Thus, the artichoke is not just an additional herb to the meal, but a dessert vegetable.
Artichokes are eaten raw, boiled, stuffed, canned, sauces and purees are made from them.
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