Artichokes, which can be found on store shelves, cause doubts among buyers. Those who see the plant for the first time have many questions. They are interested in how the artichoke is useful, where it grows, how to cook it, whether it is worth buying. This culture has been grown and eaten for more than five thousand years and is valued by foodies around the world.
Plant history
Artichokes were actively grown and used as a food product in ancient Greece and Rome. The plant was consumed raw, cooked, even harvested for future use. This delicacy was considered the food of the rich and was chanted in verse.
In addition to taste, the artichoke was also appreciated for its medicinal properties. The ancient Roman writer Pliny described his ability to enhance sex drive. It is for this property that women were banned from using vegetables in France.
Cultivation in Europe began in the XV - XVI century. Today it is popular in many countries.
In Russia, the plant came to Russia in the 16th century thanks to Peter I. The vegetable was considered a delicacy, used in medicine, and even planted artichoke for decorative purposes.
Where does he grow today? The largest producing countries of this culture are Spain, France, Greece, Italy. The leader in the supply of vegetables to the markets of America is California.
What does the plant look like
Many of us have no idea what an artichoke plant looks like. But we have seen the thistle more than once. These plants are very similar in appearance, especially during the flowering period.
The part of the artichoke that can be consumed is not the fruit, but the unbroken receptacle (bud). This perennial plant has large leaves, the stem is straight. Places where artichoke grows are exposed to sunlight. Humidity should be low there. Under such conditions, the plant develops well and reaches a height of about a meter.
How to choose and where to find
Those who want to try an exotic vegetable are interested in where the artichoke grows in Russia? Unfortunately, our plant is almost unknown. It can be found only in the beds of some amateur gardeners.
You can buy vegetables in supermarkets. The younger the fruit, the softer it is. However, you are unlikely to find young cones, they are not able to transfer transportation. But the taste of adult artichokes in boiled, fried, canned form is also not bad.
A quality vegetable should be green with a purple hue. The core has tightly fitting flakes. The buds themselves are elastic and heavy. The bud can be either large or small, size does not affect the taste.
To determine the freshness of a vegetable, you can squeeze it in your palms and bring it to your ear. If creaking is heard, then it is fresh.
In addition, you need to pay attention to the scales. If you notice a fluff between them, then the vegetable is overripe, so eating it is undesirable.
Artichokes are perfectly stored in the refrigerator, but they are most useful when fresh.
The composition and calorie content of the vegetable
Fresh fruits contain large amounts of fiber, folic acid, magnesium, potassium, phosphorus, iron, vitamins C, K and group B. Organic acids are also present in the composition, essential oils are present in the petals to give the plant a special taste.
In 100 g of vegetable, there are approximately 47 kcal.
Cooking use, storage features
An artichoke is a culture that is widely used in cooking. Not everyone knows how to consume this vegetable. Young and small buds can be eaten whole, and large can be torn off by a petal. If the plant is overripe, it is prepared before use:
- Washed, rid of the stem and rough parts.
- Spread the scales so that the core of the vegetable is visible.
- Sprinkle with lemon juice and boil in salted water until soft.
With fruits, you can cook vegetable stew, serve with fried meat, and stuff.
To dishes made from artichoke, were as useful as possible, you should eat them fresh. Some time after cooking, the vegetable becomes dark, loses useful qualities.
To keep the artichoke fresh longer, it must be properly stored. For this purpose, it is better to use sealed plastic bags. It is worth cutting off the edge of the stem. This will extend the shelf life. It is advisable to cook the artichoke within 7 days after purchase. This plant is perfectly stored frozen.
Herbal medicine with artichoke
Even in ancient Greece, women strengthened their hair with the help of the juice of this plant. In Egypt, the artichoke was used to improve the digestive tract, and the Romans were sure that it was able to cleanse not only the body, but also the spirit.
Modern medicine also uses artichoke roots and leaves. The use of plant-based drugs contributes to:
- Better excretion of fluid from the body.
- Lower blood ammonia.
- Improving the outflow of bile.
- Lower cholesterol.
- Normalization of the digestive tract.
Vegetables are good for those with diabetes. Due to its ability to reduce allergy manifestations, the artichoke is also used for urticaria, psoriasis, eczema.
Due to its exquisite taste and low calorie content, as well as its ability to accelerate metabolism, the use of a vegetable is useful for those who want to lose weight. For older people with atherosclerosis, the use of artichoke in any form is recommended.
Due to the presence of flavonoids in the leaves and core of the fetus, it is recommended to use it for oncological diseases. Particularly effective preparations based on artichoke for the prevention of breast cancer, prostate, malignant pathologies of the hematopoietic system. According to recent studies, plant leaves contribute to cancer cell necrosis, reduce the likelihood of developing oncology, and inhibit the growth of existing tumors.
The use of artichoke in folk medicine
Traditional healers use inflorescences, leaves, and plant root in their recipes. Leaflets need to be harvested during the flowering period, dried in a place protected from direct sunlight, periodically turning over. Inflorescences are used fresh. The roots need to be harvested in late autumn. They should be shaken off the ground, cut into small pieces, dried.
There are many useful plant-based products that are successfully used by traditional healers:
- Decoction. To prepare the product, 50 g of leaves are poured with a liter of boiling water, put in a water bath for a quarter of an hour. They are used orally during the day or used externally for skin diseases.
- Infusion. The tool is prepared from two teaspoons of dried leaves, drenched in a glass of boiling water. Insisted remedy 10 minutes. For violations of the liver and kidneys, consume 100 ml three times a day before meals.
- The juice. Fresh juice is used to enhance sexual desire and increase potency. Drink a quarter cup twice a day. Stomatitis, thrush and cracks in the tongue are treated with rinses, which are prepared from the juice of a plant with honey.
- Artichoke tea. The beneficial properties of the drink interested scientists. Studies have shown that regular use of tea tones, reduces blood sugar, helps cleanse the skin, eliminates a hangover, and relieves gastrointestinal upsets. To prepare the product, a teaspoon of the roots need to pour 250 ml of boiling water, insist an hour. After that, it can be consumed throughout the day.
What contraindications exist
The artichoke has no consensus on contraindications. Some experts insist on its absolute harmlessness, while others do not recommend using it for violations of the liver and kidneys, gastritis with low acidity, low blood pressure. Do not include in your diet this vegetable crop for women who are carrying a baby, nursing mothers, children under 12 years old. Before using the plant for medicinal purposes, it is better to consult a doctor.
Despite the fact that in our country it is almost impossible to find places where artichoke grows, we still have the opportunity to get acquainted with this unique plant by buying it in a supermarket. The refined taste and useful properties of this vegetable crop will be appreciated by many gourmets.