The healing properties of dried Jerusalem artichoke, its effects on health, preparation and use for treatment. How to dry Jerusalem artichoke at home How to dry Jerusalem artichoke at home
Jerusalem artichoke (also an earthen pear or Jerusalem artichoke) is a dietary product that is used not only for food, but also for medicinal purposes, because it provides invaluable help in various diseases. To preserve the beneficial properties and prevent fungal infection of the root crop, you need to know how to properly store Jerusalem artichoke. We will talk about this in this article.
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Jerusalem artichoke tubers contain a lot of amino acids, proteins, carbohydrates and vitamins (including a large amount of vitamin C). Their juicy flesh has a pleasant sweetish flavor and is used to prepare various dishes.
Eating root vegetables in food helps to eliminate toxins, lower blood sugar and strengthen immunity. It is also recommended in the treatment of diseases of the stomach and intestines.
Before talking about storing Jerusalem artichoke, let's figure out how to choose the right root vegetable. Please note the following when purchasing:
- jerusalem artichoke fruits come in various shapes and sizes. The color of the tubers can vary from yellowish and brown to red;
- the tubers should be firm and firm to the touch. Don't buy soft and sluggish fruits;
- inspect the skin of the root vegetable. If the surface has roughness and build-up, this is normal. But a wrinkled appearance and bleeding spots on the peel indicate a poor-quality product;
- jerusalem artichoke has a pleasant and light "earthy" smell.
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Jerusalem artichoke: when to harvest?
Jerusalem artichoke is an extremely unpretentious, fertile and frost-resistant plant. It is cultivated in different latitudes. The root crop tolerates temporary drought and is considered a hardy crop.
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Jerusalem artichoke's vulnerability lies in its very thin skin, which does not coarse and cannot protect the tubers from drying out and decay.
A fresh root vegetable can be eaten for several days after harvest, then it wilts. That is why it is best to store Jerusalem artichoke in the ground in winter.
The crop is harvested in the fall before the onset of frost or in early spring, before the tubers have begun to sprout. Spring picking of root crops is preferable to autumn, since all vitamins are completely preserved in tubers. Dig it up as needed, since Jerusalem artichoke is stored better in the soil and tolerates frosts down to -40 ℃.
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Taking into account the peculiarities of Jerusalem artichoke, residents of private houses practice the following storage method: a shallow trench is prepared for the harvested crop, the bottom of which is covered with spruce branches. The dug tubers are placed in plastic flower pots and placed in a trench, laid on top with a layer of snow or sand, then with an insulating material (hay, peat) and a sheet of roofing material. With this method, the root crop will lie until spring, preserve its beneficial properties, will not fade or rot. Due to the frost resistance of Jerusalem artichoke, many gardeners store it in pits and piles.
How to store Jerusalem artichoke at home
Despite all the nuances, storage of Jerusalem artichoke at home is quite acceptable. Let's consider several ways.
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In the refrigerator in a plastic or paper bag. The most affordable and efficient way. The tubers are washed, dried, placed in bags or plastic containers and stored in the vegetable compartment. The shelf life is 2-3 weeks. Jerusalem artichoke will fade without a package in a few days. If you don't plan on storing it for a long time, you can simply wrap the tubers in a damp cloth and refrigerate.
The temperature for storing Jerusalem artichoke should be from -5 to +4 ℃, and the humidity should be 85%. At higher rates, tubers begin to germinate, but Jerusalem artichoke is not afraid of frost - frozen tubers do not lose their taste and useful qualities.
In the freezer. Jerusalem artichoke can be kept fresh for up to 3 months if it is frozen. The peeled tubers are cut into pieces or grinded, placed in a plastic container with a lid or plastic bags and stored in the freezer.
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On the balcony. Jerusalem artichoke is placed in boxes or bags of sawdust, wet sand or peat. It is important to avoid exposure to sunlight and temperature rise above +4 ℃. The tubers will be able to retain their properties for 2-4 months.
Only freshly harvested crops are laid for long-term storage, so you should not expect much from store-bought Jerusalem artichoke.
In a cellar or basement.Jerusalem artichoke is laid out in wooden boxes, sprinkled with sand, earth, peat or moss, and covered with plywood sheets on top. It is better not to clean the tubers of soil before storing them. Jerusalem artichoke can be stored with carrots. But beets and potatoes are not the best "neighbors" for him.
Dried. The dried root vegetable retains all the beneficial properties. The tubers are washed, cut into plates and dried in the open air for 4-5 days. You can use an electric dryer (following its instructions) or an oven (see below).
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Jerusalem artichoke is not dried under the sun, but only in the shade. The product is stored in sealed paper bags or cloth bags, in a dry and cool place for 12-18 months. It is permissible to keep it in the refrigerator in a tightly closed glass jar.
In that case, you do not trust the factory-made dietary supplements and want to heal your body with natural, healthy products, stock up on Jerusalem artichoke - an earth pear. A fortified drink is prepared from the powder made from dried Jerusalem artichoke, which will provide the prevention of many ailments.
Before starting drying, Jerusalem artichoke tubers must be carefully examined and only healthy ones that have no damage and signs of rottenness must be selected. Then the tubers are washed in several waters, cleaned of secondary roots, peeled off the skin. Then the Jerusalem artichoke is cut into circles or cubes and laid out on an open surface in a room, protected from direct sunlight. It usually takes four to 5 days to dry.
In that case, Jerusalem artichoke will be dried in the oven, then preparatory blanching of the tubers is carried out in salted water with the addition of baking soda (8 grams of baking soda per liter of water) for 8-10 minutes. Then the Jerusalem artichoke is cut and dried in the oven at a temperature of 50-60 degrees for about three hours. In order for the raw material to dry moderately, it must be stirred. Dried Jerusalem artichoke is ground into powder and stored in glass jars.
Materials provided from the website www.otvetin.ru
Before starting drying, Jerusalem artichoke tubers must be carefully examined and only healthy ones that have no damage and signs of rottenness must be selected. Then the tubers are washed in several waters, cleaned of secondary roots, peel off the skin. Then the Jerusalem artichoke is cut into circles or cubes and laid out on an open surface in a room, protected from direct sunlight. Usually...
Dried Jerusalem artichoke is an exquisite delicacy, valuable in terms of the amount of vitamins. This is a wise way to preserve the harvest and get unusual decoration for culinary dishes.
Dried Jerusalem artichoke, how to dry Jerusalem artichoke.
To make dried Jerusalem artichoke, you need to carefully dig out the tubers; they do this at above-zero temperatures, but after the vegetable has finished flowering. They try to extract the crop from the ground carefully so as not to cut the earthen pear.
After digging, the vegetable is thoroughly washed and placed in the sun to dry, for example, on an oilcloth.
After drying, the tubers are thoroughly peeled and laid out on a paper towel to remove excess moisture.
Not later than in half an hour, otherwise the peeled vegetable will darken, they start cutting Jerusalem artichoke.
Cut an earthen pear into thin circles, strips or rub on a curly grater. Curly cutting allows further use of dried Jerusalem artichoke "shavings" for decorating dishes.
After cutting the vegetable, immediately sprinkle with lemon juice, otherwise the slices will darken and acquire an unsightly brown tone in the finished form. Processing pieces of Jerusalem artichoke lemon allows you to get a beautiful Jerusalem artichoke and decide how to dry Jerusalem artichoke.
You can dry Jerusalem artichoke in the sun, in the oven or in a special dryer. It is possible to get high-quality dried Jerusalem artichoke in the rays of the sun only in the southern regions, where the autumn sun has sufficient heat, if the sun's heat is not enough, the vegetable will begin to rot.
To dry Jerusalem artichoke in the oven, lay baking paper on trays and lay out its fragments in one layer, trying not to touch each other. Jerusalem artichoke is dried in several passes. To begin with, set the temperature to 50 degrees and turn on the oven for three hours, then take a break for a day.
Before the second stage of drying, the slices are turned over, salted or sprinkled with seasonings if desired. They turn on the oven already at 60 degrees and dry the Jerusalem artichoke until tender. This technique is the secret of how to dry Jerusalem artichoke so that it does not break, but is slightly stringy, which indicates high-quality drying.
The finished Jerusalem artichoke should have a pleasant aroma and a slightly darkened tone and be elastic.
Similarly, you can solve the dilemma of how to dry Jerusalem artichoke in an electric dryer. On the section of electrical equipment, the slices are laid out in a checkerboard pattern, and during the break, the lower and upper sections are interchanged for more even drying.
Store dried Jerusalem artichoke in glass containers away from sunlight, for example, in a kitchen cabinet. Suitable for storage and paper or cloth bags. The condition of the blanks is periodically checked, if necessary, they are dried. Dried Jerusalem artichoke is stored for no more than a year.
Jerusalem artichoke, or earthen pear, refers to vegetables that have not yet been appreciated at their true worth. Until recently, it was grown mainly as a fodder crop. Now more and more Jerusalem artichoke tubers are used as food as potatoes. Scientists from many countries are conducting research work on the use of Jerusalem artichoke both in the food industry and in medicine, continuing to discover the healing properties of all parts of this plant.
Botanical characteristic
Jerusalem artichoke history
The plant is considered closely related to the sunflower. It has the same height and similar yellow flowers. Jerusalem artichoke first came to Europe in the 17th century. It was brought from America, where the plant has long been considered a wild weed. Jerusalem artichoke was originally cultivated in England and France.
Later it was brought to Russia and used as a healing agent. Jerusalem artichoke was used to prepare not only teas and decoctions, but also gourmet dishes for noble people.
After the Chernobyl accident, scientists began using Jerusalem artichoke to restore the environment. Plants were planted in places where the soil was completely contaminated. It turned out that Jerusalem artichoke is not afraid of any harmful effects. Even after Chernobyl, the affected Jerusalem artichoke tubers could be eaten without danger to health.
The healing properties of Jerusalem artichoke
The plant can convert all nitrates into useful substances and use it to restore the human body. Jerusalem artichoke removes all toxins, salts and radionuclides from the body. The plant contains:
- Insulin. An excellent source of energy, fights swelling and normalizes blood sugar levels.
- Useful trace elements. Jerusalem artichoke contains zinc, magnesium, sodium, calcium, iron and phosphorus.
- Silicon. Helps the body absorb all the nutrients.
- Organic acids.
- Fructose.
- Vitamins of group C, B, A, E, K.
- Cellulose.
- Pectin substances.
The drink is used to treat anemia, nervous system disorders and a small amount of blood in the body. Doctors advise drinking tea for urolithiasis and in the presence of salts in the body. The drink will help to cope with atherosclerosis and gout.
Tea from Jerusalem artichoke leaves will especially help diabetics. The insulin in the plant normalizes blood sugar levels and gets rid of bad cholesterol. Tea will cleanse the blood from toxins and remove hazardous substances.
Slimming Tea
It turns out that tea and Jerusalem artichoke decoction are great for weight loss. It is not used as a primary remedy, but it works great in combination with diet and exercise.
Thanks to the caffeic acid in Jerusalem artichoke, the body will be able to digest fats faster and more efficiently. Tea will remove all toxins and help the organs to work more actively. Thanks to the potassium in the plant, the liquid in the body will not linger and the person will forget about cellulite. The polysaccharides in Jerusalem artichoke will improve bowel function and relieve constipation.
Jerusalem artichoke tea recipes
Let's learn how to make healthy tea that will restore health and fight disease.
- Tuber drink. Grind the Jerusalem artichoke tubers in a blender. Take 2 tablespoons of the plant and cover with boiling water. Tea should be infused in a thermos for about 8 hours. Drink the drink 30 minutes before meals. It is allowed to drink tea 3 times a day, 100-150 ml.
- Jerusalem artichoke leaf tea. Take 1 spoonful of the leaves and place in a large thermos. Pour half a liter of boiling water there and leave for 3 hours. Drink tea 30 minutes before meals three times a day.
- Powdered drink. Dry the Jerusalem artichoke tubers and grind to dry powder. You can use a coffee grinder. Pour boiling water over 1 teaspoon of dry plant. Infuse tea for 20 minutes. Strain the liquid from the powder and drink one hour before meals. Drink the drink no more than 2 times a day.
- Jerusalem artichoke decoction. It can be prepared from dry or fresh leaves, flowers and stems. They need to be crushed as much as possible and filled with water. Next, put the mixture on fire and bring to a boil. Do not let the broth boil, it should boil slightly. After that, strain the liquid and drink 2 times a day one hour before meals.
How to store Jerusalem artichoke?
To use all the beneficial properties of a plant, you need to know how to properly collect and preserve it at home. The collection of tubers must be carried out after the first frost of the earth. The best time to do this is in December. Scientists noted that frost will activate all nutrients in the plant.
Jerusalem artichoke stems and leaves need to be harvested since summer. They are usually dried and stored in a dark place. In winter, a healthy and tasty tea is obtained from dry leaves and stems.
Store tubers in a paper bag in the refrigerator. Their shelf life is 1 month. Note that it is prohibited to store damaged tubers. If the Jerusalem artichoke is cut or chopped, it will last for 1-2 days. After that, the plant will begin to wither and rot. This Jerusalem artichoke lacks useful substances.
Experts advise freezing Jerusalem artichoke tubers. They keep well for several months in the freezer. In this case, their useful properties will not be lost.
If you have Jerusalem artichoke growing in your garden, then pluck the tubers as needed. The rest of the fruits can remain in the ground in winter and not spoil. So the plant will retain a maximum of vitamins and useful elements.
Contraindications
Doctors do not note any special contraindications for Jerusalem artichoke tea. Only if a person is allergic to such a plant or organism simply does not tolerate taking tea, then you need to refuse such a medicine. Experts advise not to drink tea for pregnant women, as there is a risk of harming the unborn baby. It is important not to exceed the dosage of tea and not to consume it in large quantities. Then the drink will not be dangerous to human health.
Now you know how useful Jerusalem artichoke is, and what diseases it will cope with. We told you how to properly collect the plant and store it for a long time. You have learned the most useful recipes for teas and decoctions from Jerusalem artichoke root, its flowers and leaves. Use a drink to get rid of a certain ailment, as well as to prevent and strengthen the immune system in the body.
thanks
The site provides background information for informational purposes only. Diagnosis and treatment of diseases must be carried out under the supervision of a specialist. All drugs have contraindications. A specialist consultation is required!
Jerusalem artichoke is not only tasty, but also incredibly healthy root vegetable, which today is absolutely undeservedly deprived of the attention of many of our compatriots. But in vain! After all, it contains a large amount of useful substances, trace elements, vitamins and amino acids, eight of which are not produced by the human body. This article will help readers learn a lot about Jerusalem artichoke, its medicinal properties, methods of use, indications and contraindications.Description of the Jerusalem artichoke plant (earthen pear)
Jerusalem artichoke (better known name - earthen pear) is a tuberous plant belonging to the genus of sunflower. According to legend, this plant was brought to Paris only at the beginning of the 17th century with forced Brazilian Indians from the Tupinambus tribe (hence the name of the root crop).What does Jerusalem artichoke look like?
Jerusalem artichoke, which belongs to the class of perennial plants, has a straight, thin stem, reaching a height of three to four meters, and hard, rough leaves. The strong stem of the plant can withstand strong winds. Oblong tubers of different colors are attached to the rhizomes of Jerusalem artichoke (for example, the color of tubers can vary from yellowish to brown, and sometimes red). It should be noted that tubers ripen in one season (mainly in 125 days), and after the first frost they are ready for consumption. Jerusalem artichoke tubers are extremely unpretentious to frost, therefore they can "winter" in the soil without losing their healing properties.
Jerusalem artichoke blooms in August with beautiful yellow flowers that look like a sunflower flower. But the fruit, which looks like a small achene, ripens in September.
Taste
Raw Jerusalem artichoke has a sweetish taste that vaguely resembles the taste of nuts. The thermally processed root vegetable tastes like mushrooms.Where does it grow?
The homeland of Jerusalem artichoke is North America, in whose territory this root crop can still be found in vast areas in the wild. In Russia, Jerusalem artichoke is cultivated (albeit slightly) mainly in the European part of the country (the fact is that this plant is not subject to long-term storage, which is why it is most often grown on personal plots for the purpose of further consumption).Jerusalem artichoke varieties
Worldwide, there are more than 300 varieties and hybrids of Jerusalem artichoke, which are grown for human consumption, as livestock feed and as an ornamental plant. In Russia, only two varieties are mainly cultivated - these are Skorospelka and Interest, which are similar in their chemical composition, and therefore are equally used in traditional medicine (the information and recipes given below apply equally to these two varieties).The essential difference between these varieties lies only in the fact that "Skorospelka" produces tubers at the end of September, due to which it can be cultivated in central Russia. In turn, the tubers of the Interes variety, although they are almost twice as productive as Skorospelku, ripen only in November, which makes it impossible to cultivate this variety in central Russia.
Collection and storage of Jerusalem artichoke
When collecting Jerusalem artichoke, special attention should be paid to the appearance of the plant: for example, the root crop should not be soft, wrinkled and mottled with small spots. When to dig up?
Jerusalem artichoke tubers are dug up in the period from November to December, that is, after the first frost, while leaves, flowers, and also plant stems are harvested in the middle of summer. But the aerial part of the plant can also be cut off during light frosts (that is, just before the snow), but not all at once: for example, by winter it is necessary to leave a small part of the trunk, which will ensure the supply of nutrients to the tubers. In general, digging up tubers in spring is preferable to harvesting raw materials in autumn due to the complete preservation of vitamins in the first case. Thus, the timing of harvesting raw materials depends solely on the preferences and capabilities of the gardener.Jerusalem artichoke rhizomes are not subject to long-term storage. At the same time, the concentration of sugars in the tubers increases in proportion to the increase in the shelf life of the root crop, since there is an outflow of nutrients both from the stems and from the leaves.
If we talk about storage in the cellar, then after a month of such storage, Jerusalem artichoke begins to wither or rot. To increase the storage time, the tubers are sprinkled with damp earth or sand.
How to dry?
Immediately before drying the Jerusalem artichoke tubers (namely, this part of the plant is most often used in medicine), you should carefully sort out the raw materials, selecting only healthy samples that do not have damage or rot. After selection, the tubers are washed several times in running water, cleaned of secondary roots and peels. Then they are cut into circles and laid out on an open surface.Important! Neither the roots of the plant, nor the aerial part are dried in direct sunlight.
Jerusalem artichoke is dried for four to five days.
If the drying of raw materials is carried out in the oven, it is recommended to conduct a preliminary ten-minute blanching of the tubers in slightly salted water, to which baking soda is added (8 g of baking soda is used for one liter of water). After this procedure, the Jerusalem artichoke is cut and dried in the oven, the temperature in which should be 50-60 degrees, for three hours.
Important! When drying in the oven, the raw materials must be stirred to dry evenly.
Storing Jerusalem artichoke at home
Dried Jerusalem artichoke is placed in a glass or plastic container and stored in the refrigerator.The shelf life of Jerusalem artichoke powder is no more than one month, but tubers cut into pieces are stored for no more than three days.
Jerusalem artichoke composition
Protein
Act:- promote muscle building;
- regulate hormonal levels;
- carry out the transportation of hemoglobin;
- increase immunity;
- improve erectile function;
- participate in the synthesis of insulin;
- prevent the development of fatty liver infiltration.
Ash
Act:- relieves inflammation;
- accelerates the process of wound healing;
- slows down the blood clotting process;
- ensures the dissolution of intravascular blood clots.
Macro and microelements
Potassium
Act:
- regulation of metabolism;
- normalization of water balance;
- elimination of puffiness;
- strengthening the heart muscle;
- relieving spasms;
- normalization of pressure.
Act:
- normalization of blood pressure indicators;
- activation of the muscular work of the heart;
- elimination of toxins and toxins.
Act:
- normalization of the central nervous system;
- strengthening of the heart, capillaries, blood vessels;
- elimination of toxins;
- normalization of the digestive tract;
- elimination of inflammation;
- strengthening the skeleton.
Act:
- normalization of water-salt metabolism;
- maintaining blood and lymph in the so-called "working" condition;
- maintaining acid-base balance;
- ensuring contraction of skeletal muscles, as well as the myocardium.
Act:
- increased immunity;
- promoting the formation of red blood cells;
- ensuring the synthesis of thyroid hormones;
- neutralization of pathogenic bacteria.
Act:
- ensuring energy exchange;
- enhancing physical and mental activity;
- strengthening bones;
- normalization of the heart and kidneys.
Act:
- activation of anabolic processes;
- strengthening the process of hematopoiesis;
- neutralization of the negative effects of free radicals on the body;
- strengthening bones.
Act:
- ensuring the process of bone mineralization;
- participation in the functioning of the blood coagulation system;
- participation in the construction of both epithelial and nerve cells;
- improving the condition of bone tissue;
- prevention of the formation of urinary stones.
Act:
- ensuring the synthesis of insulin;
- stimulating mental activity;
- activation of the process of bone formation;
- acceleration of wound healing;
- stimulation of the functions of the reproductive system.
Fatty acid
Act:- normalization of all metabolic processes;
- ensuring the normal construction of membranes that form the skeleton of cells.
Organic acids
Act:- prevent the deposition of uric acid salts in the joints;
- improve the digestion process by increasing the secretory function of the salivary glands, increasing the secretion of bile and activating the motor function of the intestines.
Carbohydrates and Jerusalem artichoke
Carbohydrates are the main source of energy for humans. Without carbohydrates, the normal metabolic process is impossible, and, therefore, the correct functioning of all body systems.Carbohydrates of plant origin, contained in Jerusalem artichoke, normalize the concentration of sugar in the blood, strengthen the immune system, prevent the deposition of fat in liver cells, thereby excluding the development of fatty degeneration of the liver, entailing a violation of all functions of this organ.
A deficiency of carbohydrates can lead to metabolic disorders associated with the accelerated formation of ketones (for example, acetone), an excess of which can provoke brain tissue poisoning.
Jerusalem artichoke is rich in carbohydrates: for example, 77 percent of the root vegetable consists of the carbohydrate inulin, which, when stored for a long time, is converted into fructose.
Jerusalem artichoke and inulin
Inulin is 95 percent natural fructose, which (unlike glucose), firstly, penetrates cells without any participation of insulin, and secondly, replaces glucose in metabolic processes that take place in the human body. Therefore, Jerusalem artichoke and preparations based on it are indicated for people suffering from diabetes. Inulin, which belongs to the group of prebiotics and is contained in large quantities in Jerusalem artichoke, affects the body as follows:
1.
Improves the utilization of glucose, thereby promoting the synthesis of glycogen, protein, "good" cholesterol, bile acids.
2.
Restores the normal functioning of the gastrointestinal tract by neutralizing the harmful effects of toxic substances and toxins in the intestines, as well as in the blood.
3.
Restores the functional activity of insulin, that is, it brings the state of absolutely all types of metabolism, including fat metabolism, closer to normal.
4.
Normalizes blood sugar.
5.
Improves the absorption of calcium by bone tissue. So, taking Jerusalem artichoke not only stimulates bone growth, but also prevents (or relieves) the symptoms of bone diseases.
6.
It has a beneficial effect on the immune system. Jerusalem artichoke in particular, and inulin-containing supplements based on this plant in general, are rightfully considered natural immunomodulators, which have no analogues. Inulin helps to increase the population of beneficial intestinal microflora (we are talking about bifidobacteria and lactobacilli), which prevents the reproduction of various pathogenic microorganisms directly in the intestine. And this, in turn, helps to lower blood cholesterol.
7.
Improves the processes of bile formation and bile secretion, thereby reducing the risk of developing liver and biliary diseases.
8.
Reduces the risk of developing cardiovascular disease, because it prevents blood clots, lowers blood pressure and reduces the concentration of "bad" cholesterol in the blood. In addition, the inulin contained in Jerusalem artichoke improves the absorption of magnesium, which affects the activity of about 300 enzymes "responsible" for regulating the functioning of the cardiovascular system.
It has been proven that inulin-containing plants, including Jerusalem artichoke, have a hepatoprotective effect, therefore, they are recommended for patients with viral hepatitis B and C occurring in the chronic stage.
Jerusalem artichoke fiber
Jerusalem artichoke tubers contain coarse insoluble fiber, which is one of the most important elements of human nutrition. Fiber has the following functions in the body:
- cleanses the intestines from various harmful substances, thereby normalizing its work;
- lowers the concentration of sugar in the blood;
- eliminates constipation;
- prevents the formation of stones in the gallbladder;
- reduces the risk of developing diseases such as dysbiosis, colitis, enteritis, gastritis, atherosclerosis, obesity, diabetes mellitus, hemorrhoids;
- normalizes weight;
- boosts immunity.
Contraindications to the use of the drug are:
- individual intolerance to the components of the product;
- intestinal obstruction, provoked by a severe adhesive disease or tumor;
- stomach ulcer and 12 duodenal ulcer in the acute stage;
- hypertension, accompanied by frequent crises;
- acute pancreatitis;
- cholelithiasis;
- a state of excessive excitement.
Jerusalem artichoke pectin
A substance called pectin was obtained from the Jerusalem artichoke root vegetable.Vitamin C has anti-inflammatory, anti-allergic, vaso-strengthening and antispasmodic effects. This vitamin is involved in the synthesis of collagen, which is a connective tissue protein that is the structural basis of the skin, nails, hair, bones, and blood vessels.
Vitamin C action:
- a decrease in the content of uric acid directly in the blood serum;
- increased capillary permeability;
- strengthening of immunity;
- stimulating the production of adrenal hormones;
- elimination of harmful compounds leading to the development of malignant neoplasms in the gastrointestinal tract.
Action of B vitamins:
- participation in providing energy to muscles, brain, as well as peripheral nervous system;
- reduction of mental and physical fatigue;
- participation in tissue respiration;
- improving the condition of the eyes;
- activation of the pancreas and liver;
- increased immune reactivity of the body;
- participation in the synthesis of hemoglobin and the production of sex hormones;
- improving the condition of the skin, hair, nails.
- maintenance of growth processes and cell differentiation;
- normal growth and full development of internal organs;
- increasing local and general resistance, thanks to which it is a part of vitamin complexes designed to strengthen immunity and prevent colds;
- strengthening of all cell membrane structures;
- normal functioning of the skin, as well as mucous membranes.
Jerusalem artichoke properties
- Choleretic;
- sedative;
- antioxidant;
- hepatoprotective;
- anti-inflammatory;
- immunomodulatory;
- adsorbent;
- fortifying;
- antibacterial;
- antiviral;
- hemostatic;
- antineoplastic;
- astringent;
- wound healing;
- regenerating;
- antidiabetic;
- anti-sclerotic;
- diuretic;
- pain reliever.
The benefits and harms of Jerusalem artichoke
Benefit
- Elimination of toxins. The body will be completely cleansed if you take 100 g of fresh Jerusalem artichoke daily for three months.
- Strengthening the heart and blood vessels. So, Jerusalem artichoke is an effective analogue of the pharmacy potassium-magnesium complex called Panangin. At the same time, Jerusalem artichoke is absolutely safe, which cannot be said about many modern medicines.
- Blood pressure normalization.
- Normalization of the intestinal microflora, which is especially useful for dysbiosis.
- Protection of the liver from disease-causing influences. Jerusalem artichoke preparations are indicated in the treatment of cirrhosis, hepatitis of viral, alcoholic, toxic and autoimmune etiology.
- Normalization of blood sugar (Jerusalem artichoke syrup is rightfully considered the best alternative to regular sugar).
- Removal of foci of inflammation localized in the gastrointestinal tract.
- Regeneration of the skin.
- Neutralization of the harmful effects of antibiotics (but it is important to start taking Jerusalem artichoke before taking antibiotics).
- Reducing cholesterol levels.
- Reducing blood viscosity and improving its fluidity due to a decrease in the concentration of fibrinogen in plasma.
- Prevention of thrombus formation.
- Facilitating the assimilation of selenium, which is responsible for the state of the myocardium.
Harm
Jerusalem artichoke is an absolutely safe plant that can harm the body only if there is an individual intolerance.Important! Both the benefits and harms of an earthen pear are still being studied by scientists. But one thing can be said with absolute certainty - Jerusalem artichoke is useful only when it is part of a balanced diet.
Useful properties of Jerusalem artichoke - video
Jerusalem artichoke in medicine
Jerusalem artichoke is a harmless, and most importantly effective cocktail consisting of carbohydrates, organic and fatty acids, proteins, a complex of vitamins and amino acids.Jerusalem artichoke is used not only in folk, but also in official medicine for:
- removal of heavy physical, mental and psycho-emotional stress;
- increasing efficiency;
- prevention and treatment of infectious diseases in the acute and chronic stages;
- neutralizing the harm of microwave radiation, exposure to radionuclides, heavy metals, toxins;
- prevention of the development of malignant neoplasms;
- increase in hemoglobin;
- normalization of gastric acidity;
- inhibition of salt deposits in the joints;
- removal of edema of cardiac and renal genesis;
- strengthening the motor function of the intestine;
- increasing the body's immunity to many infectious and inflammatory diseases;
- relieving symptoms of intoxication (eliminates vomiting, nausea, bitter taste in the mouth, pain in the abdomen).
What does Jerusalem artichoke treat?
Jerusalem artichoke is used to treat the following symptoms and diseases:- anemia (anemia);
- atherosclerosis;
- gout;
- polyarthritis;
- cystitis;
- heart attack;
- ischemia;
- hypertension;
- diabetes;
- obesity;
- salt deposits;
- dysbiosis;
- stomach ulcer;
- colitis;
- gastritis;
- enteritis;
- pancreatitis;
- heartburn;
- constipation;
- intestinal colic;
- headache;
- cholecystitis;
- thrombophlebitis;
- runny nose;
- arthritis;
- arthrosis;
- fractures;
- pyelonephritis;
- toothache and gum disease;
- sleep disturbance;
- erectile disfunction;
- burns;
- diseases of the organs of vision;
- cirrhosis of the liver;
- flatulence.
Treatment using Jerusalem artichoke root vegetable
Tubers
It is in Jerusalem artichoke tubers that contain the maximum amount of vitamins and minerals with beneficial properties. This part of the plant contains inulin, antioxidants and amino acids, which act in the following way on the body:- reduce vascular tone;
- increase hemoglobin;
- promote the removal of stones;
- bind and remove radionuclides, heavy metal salts.
Leaves
This part of Jerusalem artichoke contains about six percent of pectin, thanks to which it is used in the treatment of: - gastrointestinal diseases;
- anemia;
- being overweight;
- atherosclerosis;
- diseases of the nervous system.
Flowers
Infusions and decoctions of Jerusalem artichoke flowers remove signs of intoxication, fight headache, heartburn, high blood pressure, cramps and intestinal colic. In addition, the flowers of the plant are anti-inflammatory. Root
Jerusalem artichoke roots are rich in iron, which is more in the plant than in carrots, potatoes, turnips or beets. In addition, the roots of this root vegetable contain potassium and calcium, silicon and magnesium, sodium and fluorine. The root of the plant is used to treat colds and joint pain.Seeds
Jerusalem artichoke seeds are not used in folk medicine.Jerusalem artichoke use
Decoction
The broth lowers blood pressure and blood sugar concentration, increases hemoglobin, and also has a beneficial effect on the pancreas.3 tbsp dry Jerusalem artichoke roots pour 1.5 liters of water and put on low heat for an hour. The broth is drunk hot or cold and without added sugar, 500 ml per day three times a week.
Infusion
This form of the drug is used for colds and stomach diseases.To prepare the infusion 1 tbsp. Jerusalem artichoke herbs are poured into 750 ml of boiling water and left to infuse for 12 hours. The filtered infusion is taken in 100 ml three times a day, before eating.
Tincture
Jerusalem artichoke tincture is an excellent hepatoprotector that protects liver cells from the negative effects of toxins. The tincture helps to remove toxins and waste products from the body. The use of Jerusalem artichoke tincture prevents the development of cholecystitis and reduces gas formation.500 g of dried leaves are poured with a liter of alcohol or vodka, after which the tincture is infused in a cool, and always darkened place, for 15 days. A tincture is used, one tablespoon (the product is diluted in 150 ml of liquid) three times a day.
Syrup
Jerusalem artichoke syrup replaces sugar in patients with diabetes mellitus. In addition, such a syrup reduces the need for diabetics in insulin preparations, since it stabilizes (namely lowers) the blood sugar content.Jerusalem artichoke syrup, which is an immunostimulating product, is recommended for:
- increasing efficiency;
- enhancing vitality;
- restoration of gastrointestinal functions;
- elimination of manifestations of dysbiosis.
Jerusalem artichoke powder
Powder from dried Jerusalem artichoke tubers has the following effect on the body:
- lowers sugar levels;
- promotes the absorption of calcium and selenium directly from food;
- suppresses in a selective manner the pathogenic microflora of the intestine;
- stimulates an increase in the number of lacto- and bifidobacteria.
Jerusalem artichoke juice
Earthen pear juice reduces stomach acidity, eliminates constipation and manifestations of intoxication, normalizes gastrointestinal tract functions, relieves heartburn. In addition, the juice of this plant is used in the treatment of ulcers, headaches, polyarthritis, and lung diseases. It is recommended to drink such juice in spring and autumn (it is at this time that existing chronic diseases become aggravated, and immunity is weakened).To prepare the juice, fresh tubers are thoroughly washed and passed through a meat grinder (you can grate the tubers). The resulting puree is wrung out and filtered through a double layer of gauze. Juice is taken for two weeks, 150 ml per day, before meals.
Important! The juice is stored in the refrigerator for no more than 12 hours.
Jerusalem artichoke tablets
This form of Jerusalem artichoke preparations is indicated for the treatment of diabetes mellitus and atherosclerosis. Also, tablets are taken in order to prevent the development of neoplasms, to strengthen immunity, increase efficiency, improve bowel function, and also to restore the natural microflora.Tea
This is a fortified and fortifying drink, for the preparation of which 2 tbsp. dried Jerusalem artichoke tubers are poured with 300 ml of water. Then the product is boiled and infused for at least 30 minutes. The resulting tea can be combined with regular tea or infusions and decoctions with other herbs.Extract
Earthen pear extract is indicated for diseases of the liver and gallbladder, as it contains an active substance called cynarin, which is an antioxidant that binds free radicals.The action of Jerusalem artichoke extract:
- acceleration of the excretion of excess fluid, as well as salts;
- protecting liver cells from toxins;
- removal of slags and salts of heavy metals;
- promoting the production of bile;
- promoting the digestion of proteins and fats;
- reduction of gas formation in the intestine;
- activation of the intestines;
- struggle with excess weight.
Jerusalem artichoke kvass
Kvass is in no way inferior to Jerusalem artichoke juice in terms of its medicinal properties.To prepare kvass, Jerusalem artichoke tubers are thoroughly washed and cut into cubes, after which they are poured into a glass container (the container is filled with raw materials by three quarters) and filled with cold boiled water. Then the kvass is placed in a warm place for fermentation. To speed up the fermentation process, it is recommended to add a small amount of yeast to the container (10 g of yeast per five liters of kvass). After three days, kvass is filtered, separating from the sediment and consumed one glass per day.
Jerusalem artichoke baths
Baths, the main component of which is Jerusalem artichoke, are indicated for the treatment of skin diseases, burns, fractures, joint pain and long-term non-healing wounds.To prepare a bath, take 2 kg of leaves and stems of the plant, which are cut, folded into a 5-liter saucepan and filled with water. The resulting mixture is boiled for 20 minutes, after which the broth is infused a little, filtered and poured into the bath, diluted with water to a temperature of about 32 degrees. Such a bath is taken for 15 minutes.
How to cook Jerusalem artichoke?
Jerusalem artichoke can be boiled, fried, steamed, fermented, baked and dried, while cooking this root vegetable is similar to cooking potatoes (the taste of a properly prepared Jerusalem artichoke resembles that of a potato). An interesting fact is that during heat treatment, Jerusalem artichoke acquires a very rich taste, somewhat reminiscent of the taste of mushrooms. It can also be ground into flour, and the flour will not lose its beneficial properties even during long-term storage. Dried Jerusalem artichoke
Dried Jerusalem artichoke (tubers of the plant) is used with milk, tea, and coffee (if desired, dried root vegetable slices can be added to compote). In addition, dried to brown root vegetable slices can be ground in a coffee grinder or in a mortar, and then used to brew a fortified drink that tastes like a chicory drink.For medicinal purposes, not only tubers are used, but the leaves and flowers of the plant, which are dried in a ventilated room, reliably protected from the sun. The dried leaves are used to make medicinal infusions and teas.
Frozen Jerusalem artichoke
Jerusalem artichoke is sorted, washed, peeled, cut into cubes, the size of which is 10 * 10 * 10 mm. Further, the root crop is blanched for ten minutes at a temperature of 95 - 100 degrees. After such a procedure, Jerusalem artichoke is cooled and frozen to a temperature of minus 18 degrees.Frozen Jerusalem artichoke does not lose its medicinal properties and can be used as an independent product, or as a semi-finished product that is part of frozen vegetable mixtures.
Raw Jerusalem artichoke
Raw Jerusalem artichoke tastes like a head of cabbage. It is in the raw root vegetable that the maximum amount of all nutrients is preserved, therefore it is used for such diseases:- stomach ulcer;
- insomnia;
- constipation;
- gout.
Fried Jerusalem artichoke
Jerusalem artichoke is peeled, cut into slices, and then brought to readiness by frying in a pan in vegetable oil. Jerusalem artichoke can become a full-fledged side dish, replacing the usual potatoes on the table.Baked Jerusalem artichoke
Topinambur fried in a pan is laid out on a baking sheet, poured with a raw egg, which is pre-mixed with sour cream and hard cheese, and baked in the oven.Boiled Jerusalem artichoke
Purified Jerusalem artichoke is poured with salted hot water, to which vinegar (10 g per liter of water) is added, which is necessary to preserve the white color of the tubers of the root crop. Jerusalem artichoke cooked until cooked is poured with butter or sour cream before serving.Pickled Jerusalem artichoke
Washed and thoroughly peeled tubers are cut into thin slices and placed in glass, enameled or wooden dishes, after which they are filled with salted water (for example, 2 tablespoons of salt is used per liter of water). Topinambur covered with a lid is left to ferment in a warm place. At the end of fermentation, pickled Jerusalem artichoke, which can be added to various salads, is stored in a cold place.As you can see, Jerusalem artichoke is not only a healthy, but also a delicious root vegetable, from which you can prepare a variety of original and delicious dishes.
Contraindications
The only contraindication to the use of Jerusalem artichoke is individual intolerance.Important! A high concentration of fiber and inulin in Jerusalem artichoke provokes increased gas production in the intestines. For this reason, people prone to flatulence are not advised to abuse the raw tubers of this root vegetable. In order to avoid increased gas formation, it is advisable to use Jerusalem artichoke, previously subjected to heat treatment (you can combine it with coriander and caraway seeds, which prevent gas formation).
Jerusalem artichoke recipes
