Butene (lat. Chaerophyllum)- a genus of perennial herbaceous plants of the Umbelliferae (lat. Umbelliferae) or Celery (lat. Apiaceae) family. A tall plant with pinnately dissected leaves and lush inflorescences can be found on the edges of forests, among thickets of bushes, along the sides of numerous roads in Eurasia and North America, where the climate reigns. Plants that manage to spread their picturesque above-ground parts on agricultural fields are included in the order of weeds. Among almost fifty species of the genus there are edible, healing and honey-bearing representatives that are actively used by humans.
What's in your name
According to one version, the Latin name of the genus “Chaerophyllum” is based on two Greek words, which often happens with plant names, meaning “rejoice” and “leaf” when translated into Russian. A quite suitable name for plants with pinnately dissected picturesque leaves, pleasing the eye with their splendor and delicacy.Description
Perennial, and more often biennial, herbaceous plants of the genus have a height of up to seventy centimeters and have at their base underground rhizomes or roots with tubers, characterized by high endurance.The erect, slightly branching stems are covered with picturesque pinnately dissected green leaves, each leaf of which has a coarsely toothed (crenenate) edge and clearly defined veins on the leaf blade.
At the end of spring and beginning of summer, Buten delights nature with its lush and dense inflorescences-umbrellas of tiny flowers, the petals of which can be colored white, pink, purple or red, depending on the species.
The top of the growing season is a cylindrical fruit, the top of which tapers to a sharp spout.
Varieties
Today, the plant genus Buten has forty-six species. Here are a few of them:* Tuberous bute (lat. Chaerophyllum bulbosum)- sometimes cultivated for its tubers containing starch and essential oil. Tubers are suitable for food both raw and processed (boiled, fried). Young stems and leaves are added to borscht and green soups.
* Golden buten (lat. Chaerophyllum aureum)- in our country it grows in the Caucasus. It is distinguished by a thick root, a strong erect stem up to one and a half meters high, and the feathery leaves and inflorescences of white miniature flowers familiar to the genus.
* Intoxicating buten (lat. Chaerophyllum temulum)- all parts of this species contain a volatile, toxic alkaloid that can cause poisoning in livestock and humans.
* Astrantia buten (lat. Chaerophyllum astrantiae)- endemic to the Caucasus. Found in the wild of Georgia and Turkey.
* Hairy buthen (lat. Chaerophyllum hirsutum)- A hardy species, one of the joys of early summer, as its clusters of tiny purple or mauve flowers display their beauty from April to June.
* Reddish buten (lat. Chaerophyllum rubellum)- umbrella inflorescences are formed by tiny flowers with pinkish-reddish petals.
* Fragrant buthen (lat. Chaerophyllum aromaticum)- is a good honey plant. Young stems and leaves are added to spring soups and borscht. From the root of the plant, traditional healers prepare a tincture that heals diseases of the digestive system.
Usage
In spring and early summer, when many plants are just gaining strength to show the world their fragrant blooms, the inflorescences of plants of the genus Butene are an excellent supplier of nectar for hardworking bees.The tubers of "Chaerophyllum bulbosum" are quite edible and, when fried, serve as an excellent side dish for meat dishes. Young stems and leaves are suitable for borscht and spring green soups.
Almost all parts of the plant are used by traditional healers to treat human ailments associated with the human digestive system.
Golden buten - Chaerophyllum aureum L.
Division Angiosperms - Magnoliophyta
Family Celery (Apiaceae) - Apiaceae Lindl.
Short description. A perennial herbaceous plant with a thick multi-headed root. The stem is 70-150 cm tall, branched, pubescent, slightly swollen under the nodes. The leaves are also pubescent, triangular, twice or thrice pinnately dissected, the apices of the segments are drawn-pointed. Inflorescences are complex umbels, without an involucre, only with involucres consisting of 6-8 identical leaves. The flowers are white, some of the flowers in each umbel are sternum, sterile. The fruits consist of 2 narrow ellipsoidal fruitlets.
Area and distribution. A European species, found sporadically in the European part of Russia (1, 3).
In the Pskov region it is known only in the Loknyansky district on the outskirts of the village. Loknya (2, 3).
Habitats and biological features. Grows in meadows and among bushes. Blooms in June - July. The fruits ripen in August. Propagated by seeds.
Species abundance and limiting factors. In the known locality, the species is quite numerous and is in good condition (data from the compiler). The spread of the species can be limited by burning of grass and development of meadows.
Security measures. It is necessary to monitor the state of the species and preserve meadows in known locations.
Information sources:
1. Vinogradova, 2004; 2. Konechnaya, Medvedev, 2005; 3. Tsvelev, 2000.
Compiled by: G. Yu. Konechnaya.
Buthus tuberiferous– a perennial herbaceous plant, a representative of the Apiaceae family. Buthen is a rough-hairy stem with triangular leaves and small white flowers (see photo). The Latin name of the herb is Chaerophyllum bullbosum, and it is popularly called beaver buten, hazel, carrot, wild parsley, fly agaric and pigwort.
Scientists consider the Caucasus and Western Asia to be the plant’s homeland. Buthen is widespread throughout Russia; it can be found on forest edges, in groves, and between bushes. Buthen is sometimes grown in the garden as a vegetable plant. The tuberous buten is sometimes grown under the name "chervil turnip." Growing wild, the plant is widespread in southern Europe, Asia, and the Caucasus. This herb was known back in Ancient Greece and Rome. It has a delicious aroma that combines the smell of anise and parsley. Morkvitsa is considered a herb for real gourmets, since only they can appreciate the unusual taste of the plant. The ancient Greeks loved to eat ostrich meat in combination with the incomparable greens of buten.
Growing
It is not difficult to grow tuberous butenut if you provide it with all the necessary conditions for growth. The plant is unpretentious and grows on almost any soil. The most suitable places for growing buten are well-moistened, shady places. The plant reproduces by seeds, which germinate already at a temperature of 20-30 degrees.
Buthen is a cold-resistant plant; seeds can be sown from March to mid-June. The first shoots appear 20 days after planting. Greens are harvested 4-6 weeks after sowing, before flowering.
Care consists of regular watering. Since the plant is moisture-loving, if it is not watered enough, its leaves become hard.
Butane blooms from May to June with small white flowers and is considered a good honey plant.
It is enough to plant buten once; in the future, its seeds will fall to the ground, giving fertile self-seeding. The roots of this plant are small and tuberous, the size of a nut.
Beneficial features
The beneficial properties of tuber nut are due to the presence of the volatile alkaloid cherophylline in all its parts. The maximum content of this substance (20%) is in the roots. In addition, buten contains essential oils and other biologically active substances. The plant is rich in starch (19.81%), nitrogenous substances (up to 4.6%), and also contains 0.4% fat, 66% water and 1.5% ash.
Flavonoids, the content of which in the aerial part of the buten is 0.7%, prevent the development of varicose veins, have a positive effect on blood circulation, and help strengthen the walls of blood vessels. Foods rich in these substances prevent diseases such as atherosclerosis. Flavonoids prevent cholesterol molecules from depositing on vascular walls. Scientists have found that flavonoids prevent cancer cells from growing, are powerful antioxidants.
The leaves of the plant contain 7 mg of ascorbic acid, which makes buten useful for treatment and prevention of colds. Vitamin C is involved in the synthesis of collagen, which makes the skin look young and attractive longer. The body is not able to synthesize this vitamin, which means that sufficient amounts must come from the food consumed. A lack of vitamin C primarily negatively affects the condition of blood vessels. Vitamin C is responsible for blood clotting and capillary permeability.
In addition, the leaves are rich in carotene, rutin, mineral salts, and proteins.
Use in cooking
In cooking, buten is used as a seasoning; it is added to salads, sauces, and vinaigrettes. The plant has a pungent taste and a strong odor, which is lost during heat treatment and drying. Fresh greens of the plant are eaten; they go well with salads and meat dishes. Leaves and stems perfectly complement salads and go well with other salad plants. Romanians and Moldovans prepare delicious green borscht and soups from the young shoots of the plant.
Buten roots are consumed both raw, boiled and fried. They taste like roasted chestnuts. The root of this perennial is very aromatic and resembles a carrot root in shape. In the Caucasus, buten roots are prepared like potatoes: they are boiled, baked, fried. The roots of the buten have a pleasant pulp, it is mealy and aromatic.
Before cooking, the roots and leaves of the plant are thoroughly washed and the roots are cleaned.
The roots of the buten are cut into slices and baked in the oven, resulting in a tasty and satisfying dish. If you grind the tubers using a meat grinder, the plant can be added to various casseroles. Buthen goes well with potatoes, fried meat, and can be used as an addition to minced meat for pies. The pulp of the nodules is white, it is very tender, a little spicy. The taste of the plant is a little reminiscent of celery or ordinary turnips, and is often compared to the taste of parsnips.
The leaves of the plant add an extraordinary aroma to mushroom soups and pickles. Greens go well with cucumbers, cottage cheese, mayonnaise and other popular products. Openwork carrot leaves can decorate any holiday dish.
It is better to serve this spice immediately before guests arrive, since the subtle aroma of the plant disappears almost immediately. Carrots go well with thyme, lovage, and savory.
The herb is usually consumed only fresh; with any heat treatment or long-term storage, it loses its taste. The crushed leaves of the plant can be used to make omelettes. Buthen is perfect for a sauce served with fried meat. The sauce is prepared from vegetable oil, plant leaves, eggs, sour cream and mustard.
Benefits and treatment
The benefits of buten have long been known in folk medicine. The juice of this plant has long been used for treatment jaundice, respiratory tract inflammation, tuberculosis. The juice is squeezed from the fresh greenery of the plant, and taken in certain dosages, it effective against dizziness, fevers, it can be taken as a tonic.
The diuretic property of buten allows it to be used to get rid of edema.
The plant activates the work of internal organs. Tincture of buten root is used in folk medicine as an effective remedy. for the treatment of stomach diseases. To improve digestion, the leaves are thoroughly crushed and brewed in a thermos for an hour. The decoction is diluted with boiled water and taken up to 4 times a day.
Russian peasants used to drink wine from buten, and also prepared medicinal tinctures from it.
The plant has tonic and restorative effects. It can be used as an expectorant for coughs. Traditional medicine recommends using the plant to treat kidney and bladder diseases. In pediatric practice, buten juice is sometimes used to treat enlarged lymph nodes. For this purpose, fresh plant juice is used.
Externally, the perennial is used to treat boils and skin lesions. It is enough to regularly lubricate bruises and wounds with the juice of the plant for a speedy recovery.
Buthen is effective for vitamin deficiency, diabetes, and hypertension. A decoction of this plant has calming properties and helps with memory problems.
Harm and contraindications
The plant can cause harm to the body in case of individual intolerance, and, accordingly, it is contraindicated in case of individual allergic reactions.
Butane should be harvested very carefully, since it can easily be confused with poisonous representatives of the Apiaceae family. Such plants are poisonous hemlock, spotted hemlock, and stupefying buten. The plant should not be collected from roadsides, as such raw materials will not be beneficial.
The tuberous buten or tuberous buten (carrot, wild parsley, chervil turnip, hazel grouse, etc.) is a biennial or perennial herbaceous plant of the Apiaceae family. It is a good honey plant. It grows in countries with a temperate climate: Russia, Greece, Finland, Sweden, the Balkans, etc.
Prefers roadsides, forest edges, and bushes. Sometimes the tuberous butane is cultivated as a vegetable plant. Buthen is popular in cooking and folk medicine. Butane is not used in official medicine. Buten greens are dried and used as a seasoning, young leaves are added to pickles, sauces and soups, and the tubers are boiled and fried. In Rus' in the old days, even wine was prepared from this plant.
Description and preparation
Tuberous buten has an ovoid tuberous rhizome, an erect hollow stem up to 180 cm tall and trippinnate leaves of gray-green color - the lower ones have long petioles, and the upper ones have long sheaths, almost sessile. The lower part of the stem is pubescent and has purple spots. From the end of May to July, buten blooms with small white flowers, collected in an inflorescence of a complex umbrella. In August, the fruits ripen - oblong achenes.
All parts of the tuberous butene are used as medicinal raw materials in folk medicine: grass with leaves and flowers, roots and seeds. The grass is harvested during flowering - the shoots are cut, cut into pieces and dried in a well-ventilated place, turning over periodically.
The roots are harvested from August to November: dug up, cleared of soil, washed in running water, cut into pieces and dried in an electric dryer at a temperature of 50°C.
The seeds are collected and dried as they ripen.
Dried raw materials are stored in fabric bags or paper bags for one year.
Attention! During the collection process, it is important not to confuse the tuberous buten with other, poisonous, plants of the Apiaceae family.
Chemical composition and properties
The herb tuberifera is rich in: the alkaloid cherophylline, vitamin C, carotene, rutin, coumarins, flavonoids and essential oil. The roots contain an alkaloid, starch and essential oil. Thanks to its composition, this plant has: anti-inflammatory, restorative, diuretic, tonic, immunomodulatory, mild sedative and rejuvenating effects.
In folk medicine, tuberous buten is used for:
- colds (and for its prevention);
- fever;
- inflammation of the lymph nodes;
- inflammatory diseases of the upper respiratory tract;
- cough with difficult to clear sputum;
- tuberculosis;
- atherosclerosis;
- dizziness;
- hypertension;
- memory problems;
- diseases of the gastrointestinal tract;
- jaundice;
- inflammation of the kidneys and bladder;
- hemorrhoids;
- vitamin deficiency;
- diabetes mellitus;
- varicose veins;
- wounds, boils.
In addition, tuberous butenum has a positive effect on blood circulation and the functioning of the immune system, and also helps maintain youthful skin due to its participation in the production of collagen.
Recipes
Infusion:
- 1 tbsp. crushed fruits of tuberous buten;
- 250 ml boiling water.
Pour boiling water over the seeds and let sit for half an hour. Strain the infusion. For diseases of the gastrointestinal tract, take 1/3 cup three times a day.
An aqueous infusion is also prepared from the butene herb - pour 1 tablespoon of boiling water into a thermos and let it brew for an hour.
To improve digestion and treat inflammation of the kidneys and bladder, a decoction of butene leaf is prepared.
Tincture:
- 50 g of dry crushed butenium tuber root;
- 500 ml vodka.
The tincture is recommended as an expectorant and immunomodulatory agent, and is also taken for stomach diseases. Pour vodka over the root and let it brew for 14 days. Shake the container with infusion periodically. After two weeks, strain the finished tincture. Take 15-20 drops 20 minutes before meals twice a day. Store the tincture in a cool place.
For large boils make lotions from fresh herb butenium tuberifera: apply the mashed herb to the affected area, cover the top with gauze and fix it with a band-aid. This bandage should be changed 4 times a day.
Small rashes on the skin are wiped with the juice of fresh buten grass three times a day.
External hemorrhoids are also treated with fresh buten juice.
To obtain juice, the leaves of the butenium tuberifera are crushed using a meat grinder and squeezed through cheesecloth.
Contraindications
Buthus tuberous is contraindicated for:
- individual intolerance;
- allergic reactions.
Attention! Despite the fact that sometimes buten tubers are eaten raw, buten tuber should be consumed internally only after heat treatment - the raw plant contains toxic substances.
Buthen is a close relative of chervil, carrots and parsnips, which have long and firmly eclipsed their less fortunate relatives. Buthen comes from southeastern Europe, Asia Minor and the Caucasus. The most famous are two types of buten - both of them are edible and aromatic.
Tuberous or Caucasian buthen (Chaerophyllum bulbosum)- a biennial plant with a thickened fusiform rhizome and lacy pinnately dissected leaves like chervil, found growing wild in the southern part of Russia, in the Black Sea region, Crimea, in the Balkans, in Greece, up to the western Transcaucasia. The Latin name of the plant comes from two Greek words - chaero - “rejoice”, “phyllon” - leaf. The spring foliage of the butternut really pleases the eye with its bright greenery and a pleasant sweetish-spicy smell emanating from the whole plant.
In the 19th century in Europe, Buthen under the name Turnip-rooted Chervil was successfully bred in a biennial culture. Fragrant tubers, elongated or round, resembling medium-sized carrots or turnips with yellowish-white flesh, were used as vegetables - for purees, side dishes and casseroles. In modern European garden culture, it is sometimes found as an ornamental plant, but in the middle of summer, pink hemispherical umbrellas of inflorescences rise above the openwork rosettes of leaves.
In the Caucasus, tuberous buten (shushan) is used for food both now as a vegetable and as a spice. Most often we can find its pickled cuttings on sale.
Perennial Fragrant or fragrant buthen (Chaerophyllum aromaticum) It also grows further north - in the middle zone. It is less known, but that does not lose its charm as a spicy plant. In appearance, the plant is very similar to the sapling, and it settles next to the sapling in forest edges and weedy places. Just like gooseberry, buten prefers moist, shaded areas with fertile soil, and if conditions are suitable it grows over a meter. The butenut is distinguished by the fact that both its stems and leaves are covered with hairs and bristles, and its larger linear fruits are about 1 cm in size.
This spicy weed deserves close attention.
If carrots and parsnips have all the aroma concentrated mainly in the root, then both leaves and seeds of butternut are fragrant. Its aroma is reminiscent of anise, fennel and dill at the same time and prevails over bitterness, which is easily eliminated by short heat treatment - blanching or poaching in oil. Young leaves of buten contain a large amount of chlorophyll.
The most interesting thing is the rather long, sweetish and aromatic young leaf cuttings of buten, which can be prepared for the winter along with garlic shoots - a wonderful snack.
The only thing is that, like all spring herbs, butane loses its aroma very easily. The components most characteristic of butternut essential oil are easily destroyed when heated, and therefore both leaves and seeds are best added immediately before serving or used in salads and dishes that do not require long-term heat treatment.
From mid-August to mid-September you can collect large seeds and fruits of buten. It is best to cut the umbrellas when they are not ripe, dry them on sheets of paper and thresh them. It is better to store seeds for no more than a year, until the next harvest.
The aroma of seeds is very similar to the aroma of their greens, even in wild seeds it is rich and deep and goes well with legume dishes - soups and purees, and any vegetables - vegetable stews and marinades.
Butan fruits perfectly complement both cumin and coriander in meat stews, thick stews and potato soups, as well as in dough for rye baking.
Before use, it is better to grind the rather hard seeds in a coffee grinder and add them at the end of cooking.
