Popular names: angelica, goats, goat.
Thigh saxifrage (Pimpinella saxifraga L.)Perennial herbaceous plant of the umbrella family (Umbelliferae), up to 1 m in height. The rhizome is fusiform, short, simple or many-headed, turning into a red-brown fleshy root up to 20 cm long or more. Stem erect, thinly ribbed. The lower leaves are pinnate, on petioles, with 3-5 pairs of rounded-ovate, serrated leaflets along the edge. The terminal leaflet is three-lobed or tripartite; medium – with leaves deeply dissected into narrow lobes. The flowers are small, white, rarely pinkish, collected in complex umbrellas with 6-15 rays. The fruit is a naked, ovoid, brown two-seeded. The seed is protein, fills the entire fruit, fuses with it. Blossoms in July – August, fruits ripen in August – September. Propagated by seeds. Distributed in the European part of the CIS, Siberia, Kazakhstan and the Caucasus. It grows on sandy and loamy dry and fresh soils in light pine forests, on edges, glades, along roadsides, in wastelands. The saxifrage femur is a light-loving plant, not too demanding on growing conditions. It is drought-resistant and frost-resistant. It is mentioned in all herbalists of the 16th century as a remedy used to treat plague and cholera during epidemics of these diseases.
COLLECTION AND DRYING OF RAW MATERIALS
For medicinal purposes, rhizomes with roots are used. When collecting raw materials, it is impossible to completely destroy the entire thicket, since it will be necessary to leave part of the plants (10-15%) for seed and vegetative propagation. They are dug up in September – October, after the end of flowering, or in early spring, they are shaken off the soil, washed with cold water, cut into pieces. Dry in the shade, in well-ventilated areas, under a canopy or in dryers at a temperature not exceeding 45°C. The shelf life of raw materials is 3 years. The raw material has a strong, pungent, sweet taste.
PHARMACOLOGICAL PROPERTIES
The plant has an expectorant, astringent, diaphoretic, antipyretic, analgesic, diuretic and anti-inflammatory effect.
APPLICATIONS IN MEDICINE
Rhizomes, roots. Broth – with angina, catarrh of the upper respiratory tract, laryngitis, bronchitis, enterocolitis, gout; as a diaphoretic, antipyretic, expectorant, anti-inflammatory and astringent. In folk medicine, a decoction is used for bronchial asthma, hoarseness, bronchitis, fever, gout, rheumatism, diseases of the kidneys, bladder, acute and chronic gastritis. Infusion – for bronchitis, pneumonia, tracheitis, laryngitis, acute respiratory diseases, bronchial asthma, inflammatory diseases of the kidneys, bladder, urolithiasis, gastritis. Tincture – with edema. Juice – as a means of calming the nervous system (with linden flowers); as an expectorant for respiratory diseases and chronic laryngitis, inflammatory diseases of the pharynx, bronchial asthma; gastritis, flatulence, urolithiasis and diseases of the urinary tract, ascites, gout, enuresis, whooping cough, congestive edema; as an analgesic and antiseptic. The saxifrage femur is part of the pulmonary and gastric collections. The plant is used in homeopathy. The hippocampus is included in the pharmacopoeias of Norway, Switzerland, and Western European countries.
DOSAGE FORMS, METHOD OF APPLICATION AND DOSES
♦ A decoction of rhizomes with femur roots: 15 g of raw material is poured into 300 ml of boiling water. Boil for 10 minutes, then insist 8 hours in a sealed container, filter and add 1 tablespoon of syrup or honey. Take 1 tablespoon every 2-3 hours. To improve the effect, 15 drops of decoction are added to 1 glass of linden tea. The remaining mass is poured with 200 ml of boiling water for 15 minutes, filtered and mixed with infusion, then sugar or honey is added to taste. Take 1/2 cup 4 times every day before meals.♦ Thigh tincture: prepared in 40% alcohol in a ratio of 1:5. Insist 10 days. Take 30 drops 4-5 times every day after meals. ♦ Juice of the thigh is squeezed from well-washed roots and rhizomes collected in September – October or early spring. Take 1/2 teaspoon of juice diluted (1:3) with honey 3 times every day before meals. CONTRAINDICATIONS AND POSSIBLE SIDE EFFECTS: the plant can cause photodermatitis and contact dermatitis.
APPLICATIONS IN OTHER FIELDS
Fresh leaves are used to make salads, vinaigrettes and soups, and rhizomes, roots and fruits are used to season meat, fish and vegetable dishes. The leaves are a substitute for tea (the so-called “chigir tea”). The flowers are put in salting, pickling cucumbers, tomatoes, in tinctures, wines. The seeds are added to baked goods. The aerial part and seeds are added for flavor to the beer. Essential oil is used in the perfume industry for tooth powders, pastes, creams. It is well eaten by animals on a pasture and in hay. Its admixture with grass or hay excites the appetite, increases the milk yield of farm animals. The plant is easy to cultivate, which will need to be used to create plantations. Honey plant.
TASTY TIPS
Seasoning spicy from the rhizomes of the thigh.
Wash the rhizomes, dry, grind in a coffee grinder. Use as a seasoning for meat, fish and vegetable dishes.
Seasoning from the leaves and rhizomes of the thigh.
Wash the rhizomes and leaves, pass through a meat grinder, put in sterilized mayonnaise jars, salt thoroughly, pour vegetable oil, store in the refrigerator.
Fenugreek seed powder.
Remove impurities from dried seeds, grind in a coffee grinder. Use for seasonings, appetizers, first and second courses, gravy, sauces.
Salad with thigh.
1. Rinse the young leaves of the thigh (40 g) with cold water, blanch for 2-3 minutes, finely chop, add chopped radish (30-50 g), green onion, hard-boiled egg, salt (to taste), season with sour cream (mayonnaise or vegetable oil) (40 g).2. Grind peeled pumpkin (150 g) on a coarse grater, add grated horseradish (15 g), chopped onion (25 g) and thigh leaves (40 g), pepper, mustard, salt (to taste). Mix the salad thoroughly, season with sour cream or mayonnaise (50 g), sprinkle with dill and parsley.3. Boiled or fried meat (150 g) cut into small pieces, add green peas (50 g), chopped boiled potatoes (50 g), pickled cucumber (50 g), leaves (60 g) or powder (15 g) hard-boiled thighs egg, green onion (25 g), salt (to taste). Dress salad with sour cream or mayonnaise (50 g),
Soup with thigh.
In meat broth or water (500 ml), boil chopped carrots (50 g), parsley root (15 g), potatoes (50 g), onions (15 g). A few minutes before the readiness, add chopped leaves (25 g) or seasoning (15 g) from the thigh. Before serving, put sour cream (25 g), dill and parsley on the table.
Shchi with thigh.
Peeled chopped parsley roots (15 g), celery (15 g), onions (30 g), carrots (50 g) sauté (40 g vegetable oil), pour boiling broth (500 ml), cook for 5-7 minutes, add femur leaves (100 g), sorrel (100 g), salt (to taste) and boil over low heat in a sealed container for another 5-7 minutes. Before serving, put slices of hard-boiled eggs, sour cream (25 g), sprinkle with dill and parsley on a plate.
Okroshka with thigh.
In kvass (500 ml), put boiled potatoes chopped on a coarse grater (150 g), pieces of fresh cucumber (100 g), hard-boiled egg whites (2 pcs.), Chopped green onions (25 g), mashed with salt, yolks ( 2 pcs.), mashed with mustard, finely chopped femur leaves (100 g), sugar, salt. Before serving, season with sour cream (50 g), sprinkle with dill and parsley.
Fish cutlets with thigh.
Fish fillet (400-500 g) with onions (100-150 g), thigh leaves (150 g), white bread (100 g) soaked in milk (100 ml), pass through a meat grinder, add salt, pepper, raw egg, softened butter (25 g), mix thoroughly. Form cutlets from the mass, bread them in breadcrumbs (50-75 g) and fry in vegetable oil (100 g) or steam them.
Meat stew with thigh.
Meat (500 g) cut into pieces, fry in oil or fat (50 g) until golden brown, then add a little water, chopped onions (100 g), carrots (100 g), parsley root (30 g) and simmer. 5-10 minutes before readiness, put chopped leaves (150 g) or powder (30 g) of the thigh (you can spicy seasoning from the thigh), garlic (3 cloves), bay leaf (3-4 leaves), dill seeds, cumin, pepper , salt.
Vegetable stew with thigh.
In vegetable oil (75 g), stew chopped beets (100 g) and carrots (150 g) until half cooked, add chopped cabbage (100 g), coarsely chopped onions (80 g) and potatoes (150 g) and simmer . 10 minutes before the vegetables are ready, put chopped leaves (100 g) or powder (50 g) of the thigh (or spicy seasoning from the thigh), bay leaf (3 leaves), dill seeds, caraway seeds, salt. Sprinkle with dill and parsley before serving.