Oat Root. Medicinal Properties

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

In Western countries (France, Italy, North America) the common goat (oat root) is grown in the fields in large volumes. Many restaurants buy root vegetables, prepare diet meals with an unusual taste. When boiled, it resembles fresh oysters or tender fish

Valuable substances

Oat root is characterized by a rich set of elements:

• mineralized water 77%;

• carbohydrates 15%;

• dietary fiber 3%;

• proteins 3%;

• dry residue 1%;

• fats 1%.

The calorie content of the product is within 80 kcal per 100 g.

Mineral composition is presented:

1. Vitamins (group B, PP).

2. Trace elements (copper, zinc, manganese, iron).

3. Macro-substances (potassium, magnesium, phosphorus, sodium, calcium).

4. Fatty acids (Omega 3, 6, 9).

There is a large amount of inulin in the roots.

Medicinal use

The presence of the above listed elements makes the goatbeard an indispensable remedy for many ailments:

• normalizes the process of food digestion;

• improves metabolic processes at the cell level;

• normalizes thermoregulation;

• strengthens bone, cartilage tissue;

• regulates the contractions of the muscles of the heart;

• the presence of unsaturated fatty acids slows down aging, strengthens hair roots, removes skin pigmentation;

• cleans the liver, intestines from slagging;

• fights constipation;

• increases appetite, acidity of the gastric environment;

• removes free radicals, providing an antioxidant effect;

• prevents ischemic disease, atherosclerosis;

• increases the rate of blood clotting in all types of bleeding;

• reduces arterial high pressure;

• has mild diuretic properties;

• strengthens the cornea;

• lowers sugar in diabetics;

• removes phlegm from the lungs, treats cough;

• enhances immunity;

• is included in weight loss diets.

The hunters took the dried roots with them, saving them from scurvy.

Avicenna actively used this culture in his practice.

You should not collect grass in contaminated areas near roads, industrial enterprises, landfills. The plant actively accumulates heavy metals, phenol, nitrates.

Consult a physician before use.

It is not recommended to use oat root for nursing mothers, pregnant women, children under 3 years of age, people with high acidity and blood clotting, a tendency to indigestion.

Cooking

Chefs in France and Italy have come up with their own name for this unique plant - salsify.

The staple food is juicy root vegetables. Before use, they are soaked for 2-3 hours in cold salted or acidified water, periodically changing it to fresh water to remove the bitterness.

Consumed fresh, fried in batter, boiled, baked, stewed with vegetables. The roots go well with meat, fish, cheeses, herbs. Casseroles, soups, okroshka, mashed potatoes, roasts, side dishes, salads are prepared from it.

Leaves are used less often. They are suitable for vitamin cuts. Before use, the herbs are rubbed between the palms until the juice is released. Then washed in running water. Cut into small pieces.

For winter consumption, the roots are pickled.

Winter harvest recipe

Several bulbs of sweet varieties (red) are peeled from the husk, chopped with rings. A kilogram of goatroot root crops is washed with water, small roots are removed, and the skin is removed. Cook for a quarter of an hour. The liquid is drained.

Prepare a filling based on a decoction of carrots, beets, ordinary onions. Strain the liquid, bring to a boil, add 0.5 cups of apple cider vinegar per liter of marinade. Sterilize half-liter cans over steam. Put a teaspoon of mustard seeds, red onion, some dried spices (sage, thyme, dill, black pepper, cloves) on the bottom. Then chopped salsifi roots into strips or rings. Pour in hot brine. Roll up with sterilized lids. They put it under a fur coat.

The conservatism inherent in the modern generation of people often forces us to abandon healthy foods, replacing them with traditional, familiar options. Due to its beneficial properties, the presence of many vitamins, it is worth trying to grow this valuable product in your garden. To feed the family according to the recipes of our grandmothers.