Drink from the leaves of the frangipani, Bergenia crassifolia, useful properties, the procedure for collecting leaves, their preparation, brewing and storage.

Badan is a thick-leaved, it is an evergreen plant with large round leaves on long stalks. Its leaves are rounded or oval, slightly heart-shaped. The edge of the leaf with rounded, indistinctly pronounced teeth. The leaves of the frankincense are really thick, hard, shiny. Rosette of leaves is decorative from early spring to snowfall.

Bergenia crassifolia drink from the leaves of frankincense, useful properties, the procedure for collecting leaves, their preparation, brewing and storage.

Two to three weeks after the snow melts, the incense is already blooming. From under the snow, the plant comes out with ready inflorescences. From the center of the outlet between the leaves you can already see a ball of buds. A pinkish leafless stalk up to 30 cm tall first raises a spherical, and then almost flat inflorescence of medium-sized, slightly less than a centimeter, pink flowers.

Flowering lasts almost a month, but the seeds almost never form due to spring frosts, destroying stamens and pistils. Badan (Bergenia crassifolia) native to Siberia, where it grows in bright forests, on rocks and scree. Therefore, it is planted on an alpine slide or a border on large flower beds.

Although frankincense is an evergreen plant, a single leaf lives only one year. Young leaves bloom in spring or after flowering. They grow in summer, then winter in the snow, maintaining a green color, and in early spring supply the plant with nutrients.

Drink from the leaves of the frangipani, Bergenia crassifolia, useful properties, the procedure for collecting leaves, their preparation, brewing and storage.

After flowering, they die, giving way to new leaves. First, last year’s leaves turn red. Then they turn light brown and by autumn completely dry up and turn brown. Old leaves do not rot due to the high content of tannins (up to 30%) and remain on the bush for four to five years or more. At the same time, they blacken and partially collapse.

The incense has a long, creeping, superficial rhizome, which also contains a large amount of tannins and, like leaves, is used in leather dressing. The rhizome grows slowly, its annual growth is 3-5 cm, but it does not die for a long time.

The rhizome of the frankincense contains tannins, aromatic compounds, sugars, starch, ascorbic acid. It is used in medicine. Badan drugs act as anti-inflammatory, astringent, hemostatic and bactericidal agents.

Culinary application of frankincense.

The tannins of the thick badiana make it inedible in its fresh form, but after prolonged soaking in running water or at least with a repeated change of water, it is quite possible to boil, fry, make flour for it to be added to bread.

But, however, by harvesting the rhizome of the frankincense, we practically destroy the plant. Under natural conditions, repeated harvesting at the same place is permitted only after 10 years. Yes, and not so much the rhizome of frankincense and delicious to dig up for food. Nevertheless, the incense can be very useful in the household. Only you need to use not rhizomes, but leaves.

The use of leaves of frankincense.

By their chemical composition, the leaves of the frangipani are very close to the rhizome and are used in medicine similarly. In addition, they contain an aromatic compound – arbutin, which disinfects the kidneys and bladder.

In addition to frankincense, this substance is found only in bearberry leaves. Starch and sugars leaves contain significantly less than the rhizome, so cooking or frying them is useless. But as a substitute for tea they are widely used throughout Siberia, and sometimes they are called – “Siberian tea”.

Infusion of leaves of frankincense as a substitute for tea, the procedure for preparation and brewing.

The infusion of leaves of frankincense is a really pleasant drink of light golden color with an original aroma and healing effect. It works especially well in certain diseases of the kidneys and gastrointestinal tract..

To obtain this drink, old leaves are used that have acquired a black-brown color and sagged on the plant for at least three years. During this time, under the influence of the sun and moisture, they undergo a fermentation process. Lose part of the tannins and get a pleasant aroma. The younger the leaves, the weaker the smell of badan tea and the stronger astringent effect.

However, you can even use last year’s leaves, which have just dried and browned, but a drink from a sweet frankincense will be much tastier if dry leaves are wintered at least once in the snow.

The leaves of frankincense are harvested dry. They do not need to be dried especially, they have long dried on the plant, but they need to be washed quickly and thoroughly in running water. Because they are heavily polluted by the land on which they lie. After washing, they need to be laid out on a newspaper or cloth to dry. Left in a thick layer, they quickly decay and mold.

Dried frankincense leaves are stored and used as tea. However, they are thicker and denser than tea, so they brew more slowly. To get the best infusion, you need to either brew them for at least 20-30 minutes in a thermos. Or bring to a boil two to three times, as when brewing coffee, but do not boil. The leaves of frangipani are kept for a long time. They can be kept in a closed bank for two or three years..

Based on materials from the book “Robinson’s Kitchen. Recipes from wild plants and flowers “.
Zamyatina N. G.

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