What medicinal plants can be grown on their own

Speaking of medicinal plants, we mean popular spicy-aromatic crops, which many would like to cultivate in their gardens. These are anise, cumin, fennel, basil, coriander, peppermint, parsley, marjoram, thyme, sage, garlic. In addition, we will talk about medicinal herbs such as calendula, chamomile, motherwort, yarrow, string, nettle, mustard and rosemary.

Many gardeners and gardeners allocate a special environmentally friendly place for these crops. Our ancestors also arranged small pharmaceutical gardens with medicinal plants. The collected herbs were treated all year round, because then there was no current abundance of pharmaceuticals. And yet people were healthier and lived for a long time. For example, my grandmother lived 96 years, in her entire life she did not drink a single pill, but on the table, especially in summer, she always had garlic, onions, dill, parsley, she often cooked soup with nettle and quinoa, and the like. dishes.

Many ancient recipes for herbal treatment have survived. You can find many folk remedies for headaches, sore throats, insomnia, and back pain.

And yet, first of all, plants are needed for the prevention of various diseases. And do not forget that before starting herbal treatment, in any case, you should consult your doctor. This is especially recommended for those who constantly use medicinal cultures.

It is advisable to collect medicinal plants from your own beds or purchase from a pharmacy. Another tip: when breeding such crops, do not get carried away with mineral fertilizers, it is better to use fertilizing with ready-made liquid organic fertilizers.

Growing conditions: Nasturtium is grown in a sunny place, organic fertilizers are not added, otherwise excessive plant growth is observed. She prefers humus soils (with humus), light and moist. Sowing is carried out in open ground in May.

Medicinal properties: The fresh leaves of this plant contain mustard glycoside and large amounts of vitamin C in the form of ascorbic acid.

Nasturtium improves digestion. Traditional medicine uses it as a diuretic, and recommends an infusion of fresh flowers for hypertensive patients. Crushed leaves or juice are applied externally to soothe itching, and also rubbed into the scalp in case of hair loss.

Cooking Uses: In summer, young leaves and flowers of nasturtium are harvested for use as a spice. Consumed only fresh. The whole plant – young stems, leaves, flower buds and unripe fruits (seeds) – has a pleasant pungent taste reminiscent of radish, horseradish, mustard and watercress. Nasturtium has long been used in cooking as a seasoning for salads, meat and vegetable dishes. Edible flowers are a pleasure to decorate any salad. Green fruits (seeds) are pickled with dill. At the same time, you should not use nasturtium in large quantities!

Growing conditions: Chamomile prefers sunny areas, clay humus soils. Flower baskets contain essential oil, organic acids, resins, bitterness, carotene.

Medicinal properties: Essential oil and its components have a disinfectant, anti-inflammatory and analgesic effect. For medicinal purposes, chamomile flower baskets without stems are used. The infusion of flowers has anti-inflammatory, sedative, analgesic and choleretic effects. Inside, the infusion of flowers is taken for inflammation of the gastrointestinal tract (gastritis, colitis). For eczema, abscesses, burns, chamomile infusion is used for washing, lotions, baths. Infusion of flowers is used for rinsing with inflammation of the gums, oral mucosa and sore throat. Tea, prepared at the rate of 15 g of dry chamomile per 1 liter of water and infused for 15 minutes, is recommended for fatigue, and also as a general tonic.

Cooking use: Pharmacy chamomile is very good for the care of light hair, as well as a means for strengthening hair (boil 5 tablespoons of flowers in 0,5-1 l of water for 6 minutes, strain and rinse the head with broth after washing). Suitable for all skin types, has a beneficial effect on sensitive, dry and thin skin, used for steam baths on the face.

The baskets are harvested at the beginning of flowering, in May-June, when their receptacle has not yet acquired a conical shape. Tear off by hand with a part of the peduncle no longer than 3 cm. At the time of collection, the white tongue flowers should be horizontal. Dried in the shade or in dryers at a temperature not exceeding 40-50 ° С.

• Valerian officinalis (cardiola)

Growing conditions: A herbaceous plant with a straight fistulous stem, 1–1,5 m high. It blooms from June to August (in the second year). The culture is cold-resistant, moisture-loving.

Medicinal properties: For medicinal purposes, a rhizome with roots is used. They are dug out at a time when the fruits have already flown around, but the stems with shields have been preserved.

In folk medicine, infusions, decoctions, extracts are used as a sedative for diseases of the cardiovascular system.

With neuroses and chronic fatigue, palpitations and pain in the heart area caused by stress or overwork, baths with the addition of a decoction of valerian roots are excellent.

Growing conditions: Today lemon balm is grown in gardens and balconies. This perennial melliferous plant contains essential oil, tannins, bitterness, mucus and resins, which are associated with its medicinal properties. Melissa has many names, the most common: lemon balm, lemon mint, honey.

Medicinal properties: Melissa calms the nervous system, improves appetite. Used for colds and flu. In folk medicine, lemon balm infusion is used as a sedative, for insomnia, neuralgia, shortness of breath, anemia, as a laxative. Melissa relieves pain in the heart area, lowers blood pressure.

Cooking Uses: The plant is widely used in cooking due to its spicy and refreshing taste and smell. Fresh and dried leaves are added to salads, sauces, soups, vegetables and mushrooms, poultry, fish, pork, lamb, milk and eggs. Lemon balm is often combined with grated cheese. It is not recommended to add it during heat treatment – the plant should be placed in ready-made dishes.

• Peppermint and other types of mint

Growing conditions: In Russia, mint appeared only at the end of the XNUMXth century. Initially, it was grown for use in tobacco production and soap making, and later for the production of essential oil, the main component of which is menthol, which has a disinfecting and analgesic effect. There are many types of mint: curly, peppermint, lemon, green, apple, pineapple.

Medicinal properties: Peppermint aids in digestion. It is used for colds, coughs, neuroses and headaches. Medicinal teas, tinctures, syrups are prepared from mint. It is added to enhance flavor and aroma in cocktails and various fruit and vegetable salads. Mint leaves enhance the flavor of roasts, lamb, chicken. The plant is added to stewed cabbage, carrots, peas. Small amounts of fresh shoots and leaves can be used in vegetable soups, fish dishes and cheese dishes. Fresh and dried mint leaves are added during brewing to tea for flavoring. Fresh leaves are placed in milk so that it does not turn sour.

Growing conditions: An annual crop that produces the first greens as early as May. An extremely unpretentious and fast growing plant. Seedlings appear in 10-12 days, and you can collect greens in 4 weeks.

Medicinal properties: The most valuable component of the plant is healing mucus, which is present in significant quantities. In addition, borage contains tannins, resins, calcium, large amounts of vitamin C, carotene and potassium. Borage preparations have a diuretic and anti-inflammatory effect.

Traditional medicine recommends using a decoction of young leaves and flowers of borage for vitamin deficiency, to cleanse the blood, strengthen the heart and nervous system, from coughs and rheumatic pains.

Cooking Uses: Borage has a faint aroma and a refreshing taste reminiscent of cucumbers with a little onion. Used finely chopped with onions or other herbs to make green oil. Added to cheeses and sour cream. Gives a spicy flavor to minced meat and fried fish. Like spinach, it is also used as an independent dish – blanched or stewed in vegetable oil. With borage, you can prepare spicy cottage cheese and a refreshing dietary meal.

Growing conditions: This heat-loving plant in the middle lane is planted in the ground not earlier than the second half of May, when the threat of frost has passed. Loves the sun and abundant watering.

Medicinal properties: The aerial part of the plant contains essential oil, tannins, glycosides. Essential oil has bactericidal properties.

Basil has a beneficial effect on bloating, stomach and intestinal cramps, improves digestion, helps with inflammation of the bladder, and wound healing. In the form of rinsing, it is used for inflammation of the mucous membrane. It is also used for refreshing baths, and in the form of a decoction for coughing.

Cooking Uses: Crushed basil leaves improve the taste of meat dishes, sausages, cutlets, etc. Basil is added to cottage cheese, butter, omelets, crab salad, all vegetable dishes, beans, peas, beans, soups and sauces. It is also used for pickling cucumbers and zucchini.

Growing conditions:Rosemary is grown in gardens and balconies. The plant is thermophilic, it needs a sunny place, protected from the wind. With the onset of cold weather, rosemary is transferred to a room where it hibernates at a temperature of 7 ° C. Propagated in autumn – cuttings, root layers and dividing the bush.

Medicinal properties: Even the ancient Greeks revered this evergreen shrub 20–80 cm high as a sacred plant that was burned on a sacrificial fire, receiving fragrant smoke. Rosemary leaves contain essential oils, camphor, tannins, resins, bitterness.

Rosemary has a healing effect on low blood pressure and nervous disorders. Stimulates the secretion of gastric juice, has a beneficial effect on the work of the gastrointestinal tract. Traditional medicine also recommends taking baths with rosemary. Rosemary oil (you can buy it at the pharmacy) is rubbed on the temples for a headache.

Cooking Uses: The plant has a strong sweetish-camphor smell, reminiscent of the smell of pine, and a very spicy, slightly pungent taste. It is used to prepare medicinal teas and tinctures. Pounded rosemary leaves are used as a spice that gives the usual products a pleasant taste. Small amounts are added to vegetable dishes, salads, minced meat, fried meat, mushrooms, boiled fish, red and white cabbage and marinades.

Growing conditions: Rosehip prefers well-lit, elevated areas with fertile, drained soil. It will not grow in lowland and wetlands and will dry out quickly. Rosehip care includes loosening the soil and thinning the bushes.

Medicinal properties: In terms of vitamin C content, rose hips have no equal – it is 100 times higher than in apples, 3-4 times higher than in lemons and sea buckthorn. In addition to vitamin C, rosehip contains vitamins P, K, B1, B2, B6, pectins, tannins, sugars, organic acids, macro- and microelements. The seeds of the plant contain fatty oil rich in carotene and vitamin E. It has been established that preparations from rose hips increase the body’s resistance to infectious diseases, work capacity, mental and physical activity, help against coronary heart disease and hypertension.

Cooking Uses: Diet, vitamin and medicinal drinks, infusions and tea are prepared from freshly harvested and dried fruits. Due to the high content of valuable substances, rose hips are included in many vitamin supplements. From fruits, peeled from seeds and hairs, you can prepare jam, jam, jam and compote. Rosehip infusion is added to the dough to enrich the bread with ascorbic acid and mineral salts.

Growing conditions: Hot peppers are grown both indoors and outdoors and require sheltered, warm and sunny areas. It grows best on fertile humus soils that warm well.

Medicinal properties: The main component of hot peppers is the alkaloid capsaicin, which gives them a hot taste. Pepper contains a significant amount of vitamins C, A, B2, as well as sugars and fat. It has a strengthening effect, improves digestion, and increases appetite. Produces a warming effect when rubbed, helps relieve pain in sciatica and joint pain.

Cooking Uses: The plant has a mild spicy aroma and (depending on the species) taste ranging from spicy to pungent and even very pungent. In cooking, pepper, added to dishes in fresh and dry ground form, is used to add a special aroma and taste to soups, beans, cabbage, and rice. Indispensable in the manufacture of many types of sausages and meat products. Refines the taste of salads and appetizers. Served with meat, cheeses, canned with various vegetables. Ground pepper should not be poured into boiling oil or fat, as it loses its color and taste.