Rus Articles Journal

Lyubistok. Whether this plant is familiar to our summer residents?

in the Spring, only will get warm the earth, at me at the dacha, on a small stony hill near a juniper the socket of gentle spicy leaves with easy nut taste quickly grows. It is perennial of lyubistka - a plant of family celery.

received the name of lyubistka (Levisticum officinale) thanks to a belief: in old times considered that it possesses property to charm young people. The homeland of this plant - Iran, and in Europe the lyubistok extended thanks to monks who grew up it only from - for medicinal properties.

Lyubistok is very popular in the south of Russia, in Ukraine and Moldova where he grows even in a wild look. It has a set of other names there: a dudchaty grass, a dudochnik, we love - a grass, a dawn medicinal, a zabarika, a zaborina, leushtyan, a mountain celery.

Useful properties of a plant are used both in traditional medicine, and in cookery. Than the lyubistok is useful? Its leaves contain mineral salts, organic acids, carotene, vitamins C and P, and roots are rich with carbohydrates. Is in tannins, gum and pitches. Therefore it is long since applied in traditional medicine: renders the diuretic, zhelchegonny, carminative, calming and expectorant actions.

In France grass infusion from a lyubistok (5 g on 500 g of water) is registered for improvement of digestion and restoration of appetite.

In Austria all parts of a plant apply as a diuretic.

The German traditional medicine uses useful properties of a lyubistok at diseases of kidneys, a bladder inflammation, hypostases of legs, at gout, rheumatism and the general weakness of an organism. Doctors recommend to take on a tablespoon 3 times a day for half an hour to food broth of roots of a lyubistok (to boil 15 g of dry roots in 3 glasses of water and to insist 4 - 6 hours).

Medicinal properties of its roots are well-known to pharmacologists of the Netherlands, Finland and Sweden.

Appreciate lyubistka and its useful properties in cookery. Learn this remarkable grass on spicy, more gentle, than from a celery, to aroma of essential oils. Fresh leaves add to salads (they are well combined with onions and parsley), sauces, sauces, meat dishes. Lyubistok improves broth, potato and pea soups, and the smell of a grass amplifies at slow boiling of a dish. The branch of a lyubistok can just be thrown into a pan where potatoes cook. This spicy grass is applied also during the salting of vegetables and baking of bread.

How to grow up lyubistka at itself at the dacha? Lyubistok is morozo-and a frigostable perennial plant. His kidneys waken at a temperature of +3 . In April it is possible to break the first gentle leaves.

In the first year the plant gives dense, from 6 - 10 leaves, the socket, and the next year, in the middle of the summer, blossoms. On one place of lyubistka it is possible to grow up till 15 years.

Lyubistok well works well at crops by seeds (20 x 50 cm). Only before crops it is necessary to sustain their days in warm (40 ) to water, changing it each 3 - 4 hours. However, seeds can be seeded also towards the winter, placing them rows through 70 cm. In the spring shoots are thinned out, leaving at first 10, and then 20 cm between plants.

The old bush of a lyubistok can be divided, transplanting in deep not to injure long and thick backs, poles filled with compost. If the earth on a site sour, peaty, then it is good to bring in each pole a nitroammofoska, dolomite powder and a little calcareous crushed stone as the lyubistok prefers the neutral soil.

It is possible to grow up lyubistka on greens through seedling. For this purpose on damp soft paper or a gauze to seeds allow to arise, and then display on couple in pots. Box with pots, there will be no shoots yet, hold at a temperature of 20 - 25 , then lower temperature to 15 . If seedling weak, pale, then it is fed up solution of sulfate ammonium (15 g on 10 l of water) and superphosphate infusion. Top dressing can be repeated in two weeks.

On the constant place the seedling is landed when grow three present sheets. Not to a zagushchayta of a plant, place them more freely - 50 x 70 cm. And better allocate them the certain well lit place or land group, and it is not obligatory on a kitchen garden.

Care of a plant includes loosening, weeding, watering and removal of tsvetonos. Stalks should not allow to grow more than 15 cm, otherwise leaves will coarsen. Top dressing the lyubistok is given in the spring after snow thawing (15 - 20 g of urea on 1 sq.m) and in the summer after cut of leaves.

The most tasty leaves at it in the spring. But for their season it is possible still 3 - 4 to cut off time. Roots dig out in the fall, since second year. For long storage roots and greens dry, crush and store in densely closed banks.

The grass of lyubistka has no long dormant period therefore it is suitable for a vygonka. Only the pot is for this purpose necessary deep. Conditions for a vygonka such: temperature 18 - 20 and moderate watering.

For receiving seeds cut off leaves and a stalk on the strongest plants. In July the lyubistok blossoms small light-yellow inflorescences - umbrellas, and 30 - 35 days later stalks grow brown. Cut off the prepared stalks, dry the ripened inflorescences and thresh. One plant gives 15 - 20 seeds which keep viability for 4 years.