Ramson

Ramson(or as it is also called - censi, levurda, wild onions) is a spicy-aromatic perennial plant of the onion family. It grows mainly in the wild, has a resemblance to the lily of the valley, when its leaves have not yet blossomed, and tastes like garlic.

Ramson and its application

The plant can reach a height of 40 cm in height; it has an onion without a covering scale, that is, the plant stem is thickened downwards, thus forming a fleshy portion. The top of the leaves is pointed. During the flowering period he throws a hemispherical umbrella with white flowers. The fruit resembles a three-sided box, the seeds are black, in the form of balls.

Ramson: useful properties

Ramsons grows alongside rivers, streams, marshes, in flood plains, in alder, spruce, deciduous forests, often forming thickets. Distributed mainly in South-Western Europe, Scandinavia, Asia Minor, in Russia it grows in Siberia.

The stem, bulb and leaves of the plant are used as food. The leaves are usually harvested before flowering, in spring. On the palate they resemble green onions and garlic, and are also very rich in vitamin C. The harvested greens can be used fresh as a spice in salads, in soups, vegetables, and even as a filling for pies. Marinated grass, pickled, salted, but it is not recommended to dry it - dried herbs lose a lot of useful properties.

In the Caucasian countries, this plant is used to prepare hot dishes, and raw onions, which are harvested before flowering, are even eaten with salt and bread. In Germany, they bake bread and wild garlic pies, as well as prepare hot dishes with them and replace it with basil.

What is the part of wild garlic?

This plant contains a lot of vitamins, biologically active substances and trace elements: vitamins A, PP, B1 - B3, B6, B9 (folic acid), C (ascorbic acid); essential oils; minerals: manganese, iodine, boron, copper, selenium, iron, zinc, fluorine; amino acids and fats, vital for the body.

Ramson: useful properties

Nutritional value of the plant (per 100 g): 2.4 g of proteins. 0.1 g fat. 7.1 g of carbohydrates, 89 g of water, its energy value (per 100 g) - 36 kcal is not very much, but this does not mean that the plant can be eaten in pounds, which can lead to irritation of the mucous membrane of the digestive tract.

Useful properties of wild garlic

  • In ancient Egypt and Rome, people called ramson a miracle plant and believed that it helps purify the blood and stomach, and also improves digestion and appetite, activating gastric juice.
  • This plant is used for various kinds of purulent diseases, atherosclerosis, scurvy, intestinal infections and worms. There is also evidence that in ancient times it was regularly eaten during the plague and cholera epidemics.
  • It contains a lot of vitamin C, essential oil and other substances that have anti-scaling properties. Wild onions are very useful for the heart, it lowers blood pressure and prevents the formation of cholesterol plaques.
  • It is also used in the diagnosis of avitaminosis, hypertension and atherosclerosis. In ancient Greece, it was believed that wild garlic supports courage.

Ramson: useful properties

  • The leaves of this plant have bactericidal properties, 2-3 minutes will be enough to chew a piece of wild onion and after that you can be sure that all the harmful environment in the oral cavity is killed by volatile substances - phytoncides that are released from plant tissues.
  • These substances also contribute to the growth, development and restoration of various human tissues. In certain dosages phytoncides have a positive effect on the functioning of the nervous system, as well as enhance the secretory function of the gastrointestinal tract, normalize the metabolism and stimulate the cardiovascular system.
  • Often, ramson is used as a prophylactic and medicinal product for colds. Crushed leaves of wild onions and its juice are used externally, for various skin diseases, for example, for shingles and warts.

How to use wild garlic?

  • Specialists in traditional medicine make an infusion of this plant in the following proportions: 10-20 g of wild garlic is brewed with 1 cup of boiling water. Such an infusion is used for fever, as well as for rheumatism - sore spots are rubbed on it.
  • Alcoholic tincture of wild onion when ingested treats cough of various origins, and is also used in the form of lotions and for rubbing.
  • In its raw form, the plant is used for diseases of the thyroid gland and hypo-and hyperthyroidism. Unlike many drugs that are used to treat atherosclerosis and thyroid diseases, wild garlic does not cause medical hyperthyroidism, even with prolonged use.

How to use wild garlic?

  • Salted and sour ramsons are used to whet the appetite.
  • The strong smell of garlic emanating from the plant can be eliminated by scalding the ramson before drinking boiling water and filling it with vinegar.

Contraindications to the use of wild garlic

Modern specialists do not recommend to use wild garlic for pregnant women, as well as those who suffer from the following diseases: gastric ulcer, gastritis, epilepsy.

In large doses, preparations of wild garlic should not be used, because it can lead to heart disease. If you use drugs from this plant too often and in large quantities, you may experience insomnia, diarrhea and headache.

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