Dried Jerusalem artichoke is an exquisite, valuable delicacy in terms of the amount of vitamins. This is a wise way to preserve the harvest and get an unusual decoration for culinary dishes.
Dried Jerusalem artichoke, how to dry Jerusalem artichoke.
To make dried Jerusalem artichoke, you need to carefully dig up the tubers, do it at a positive temperature, 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 oilcloth.
After drying, the tubers are thoroughly peeled and laid out on a paper towel to remove excess moisture.
Not later than half an hour, otherwise the peeled vegetable will darken, start cutting Jerusalem artichoke.
Cut the earthen pear into thin circles, straws or rub on a curly grater. Figured cutting allows further use of dried "shavings" of Jerusalem artichoke to decorate dishes.
After cutting the vegetable, it is immediately sprinkled with lemon juice, otherwise the slices will darken and acquire an unsightly brown tone when finished. Processing slices of Jerusalem artichoke lemon allows you to get a beautiful Jerusalem artichoke and decide how to dry the Jerusalem artichoke.
Jerusalem artichoke can be dried 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 there is not enough solar heat, the vegetable will begin to rot.
To dry Jerusalem artichoke in the oven, baking paper is laid on trays and its fragments are laid out in one layer, trying not to touch each other. Dry the Jerusalem artichoke 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. 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 viscous, which indicates high-quality drying.
Ready Jerusalem artichoke should have a pleasant aroma and slightly darkened tone and be elastic.
In a similar way, you can solve the dilemma of how to dry Jerusalem artichoke in an electric dryer. On the sections of electrical equipment, slices are laid out in a checkerboard pattern, and during the break, the lower and upper sections are swapped for more uniform drying.
Store dried Jerusalem artichoke in glass containers away from sunlight, for example, in a kitchen cabinet. Suitable for storage and paper or fabric bags. Periodically check the condition of the blanks, if necessary, dry them. Store dried Jerusalem artichoke no more than a year.
Thanks
Jerusalem artichoke is not only tasty, but also incredibly healthy root crop, which today is absolutely undeservedly deprived of the attention of many of our compatriots. But in vain! After all, it contains a large number 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 application, indications and contraindications.
Description of the Jerusalem artichoke plant (earth pear)
Jerusalem artichoke (better known as earthen pear) is a tuberous plant belonging to the sunflower genus. 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, belonging 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 is able to withstand strong winds. Elongated tubers of various colors are attached to the rhizomes of Jerusalem artichoke (for example, the color of the tubers can vary from yellowish to brown, and sometimes red). It should be noted that the tubers ripen in one season (mainly 125 days), and after the first frost they are ready for use. Jerusalem artichoke tubers are extremely unpretentious to frost, so they can "winter" in the soil without losing their healing properties.
Jerusalem artichoke blooms in August with yellow beautiful 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, vaguely reminiscent of the taste of nuts. The thermally processed root crop tastes like mushrooms.Where does it grow?
The homeland of Jerusalem artichoke is North America, on the territory of which 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 in household plots for the purpose of further consumption).Jerusalem artichoke varieties
Worldwide, there are more than 300 varieties, as well as hybrids of Jerusalem artichoke, which are grown for food, as livestock feed and as an ornamental plant. In Russia, only two varieties are mainly cultivated - these are early ripening and Interest, which are similar in their chemical composition, and therefore are equally used in traditional medicine (the information and recipes below apply equally to these two varieties).The essential difference between these varieties lies only in the fact that "Skorospelka" gives a crop of 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 “Skorospelka”, 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 dotted with small spots. When to dig?
Jerusalem artichoke tubers are dug up between November and December, that is, after the first frosts, while the leaves, flowers, and stems of the plant 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 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 the collection of 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 from both the stems and 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 duration of storage, the tubers are sprinkled with moist 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), the raw materials should be carefully sorted out, selecting only healthy samples that are not damaged or rotten. After selection, the tubers are washed several times in running water, cleaned of secondary roots and peel. Then they are cut into circles and laid out on an open surface.Important! Neither the roots of the plant nor the aerial parts are dried in direct sunlight.
Drying of Jerusalem artichoke is carried out for four to five days.
If the drying of raw materials is carried out in the oven, it is recommended to carry out 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 per liter of water). After this procedure, Jerusalem artichoke is cut and dried in an oven, the temperature in which should be 50 - 60 degrees, for three hours.
Important! When drying in the oven, the raw materials must be mixed to dry them evenly.
Storage of Jerusalem artichoke at home
Dried Jerusalem artichoke is placed in a glass or polyethylene 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
Squirrels
Action:- contribute to the growth of muscle mass;
- regulate hormonal levels;
- transport hemoglobin;
- increase immunity;
- improve erectile function;
- participate in the synthesis of insulin;
- prevent the development of fatty infiltration of the liver.
Ash
Action:- relieves inflammation;
- accelerates the process of wound healing;
- slows down the process of blood clotting;
- provides dissolution of intravascular thrombi.
Macro- and microelements
Potassium
Action:
- regulation of metabolism;
- normalization of water balance;
- elimination of puffiness;
- strengthening the heart muscle;
- removal of spasms;
- pressure normalization.
Action:
- normalization of blood pressure indicators;
- activation of the muscular work of the heart;
- removal of toxins and waste.
Action:
- normalization of the central nervous system;
- strengthening the heart, capillaries, blood vessels;
- elimination of toxins;
- normalization of the digestive tract;
- elimination of inflammation;
- strengthening the skeleton.
Action:
- normalization of water-salt metabolism;
- maintenance of blood and lymph in the so-called "working" state;
- maintaining acid-base balance;
- providing contraction of skeletal muscles, as well as myocardium.
Action:
- increased immunity;
- promoting the formation of red blood cells;
- ensuring the synthesis of thyroid hormones;
- neutralization of pathogenic bacteria.
Action:
- ensuring energy exchange;
- activation of physical and mental activity;
- strengthening bones;
- normalization of the work of the heart and kidneys.
Action:
- activation of anabolic processes;
- strengthening the process of hematopoiesis;
- neutralization of the negative impact on the body of free radicals;
- strengthening bones.
Action:
- ensuring the process of mineralization of bone tissue;
- 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;
- preventing the formation of urinary stones.
Action:
- ensuring the synthesis of insulin;
- stimulation of mental activity;
- activation of the process of bone formation;
- acceleration of wound healing;
- stimulation of the functions of the reproductive system.
Fatty acid
Action:- normalization of all metabolic processes;
- ensuring the normal construction of membranes that form the skeleton of cells.
organic acids
Action:- prevent the deposition of uric acid salts in the joints;
- improve the digestion process by increasing the secretory function of the salivary glands, enhancing the secretion of bile and activating the motor function of the intestine.
Carbohydrates and Jerusalem artichoke
Carbohydrates are the main source of energy for humans. Without carbohydrates, the normal metabolic process is impossible, and, consequently, the proper functioning of all body systems.Vegetable carbohydrates contained in Jerusalem artichoke normalize the concentration of sugar in the blood, strengthen the immune system, prevent the deposition of fat in the liver cells, thereby eliminating the development of fatty degeneration of the liver, which entails a violation of all functions of this organ.
A carbohydrate deficiency can lead to disruption of metabolic processes 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 crop consists of inulin carbohydrate, which is converted into fructose during prolonged storage.
Jerusalem artichoke and inulin
Inulin consists of 95 percent natural fructose, which (unlike glucose), firstly, penetrates cells without any participation of insulin, and secondly, replaces glucose in the metabolic processes that occur in the human body. Therefore, Jerusalem artichoke and preparations based on it are indicated for people suffering from diabetes. Inulin, belonging to the group of prebiotics and 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.
It restores the functional activity of insulin, that is, it brings the state of absolutely all types of metabolism, including fat metabolism, to normal.
4.
Normalizes the content of sugar in the blood.
5.
Improves the absorption of calcium by bone tissue. So, taking Jerusalem artichoke not only stimulates bone growth, but also prevents (or stops) the symptoms of bone diseases.
6.
Favorably affects the immune system. Jerusalem artichoke in particular, and inulin-containing supplements based on this plant in general, are considered to be natural immunomodulators, which have no analogues. Inulin helps to increase the population of beneficial intestinal microflora (we are talking about bifido- and lactobacilli), which prevents the reproduction of various pathogenic microorganisms directly in the intestine. And this, in turn, helps to reduce cholesterol in the blood.
7.
It improves the processes of bile formation and bile secretion, thereby reducing the risk of developing liver and bile diseases.
8.
Reduces the risk of developing cardiovascular diseases, as it prevents the formation of 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 that are "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 performs 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 dysbacteriosis, colitis, enteritis, gastritis, atherosclerosis, obesity, diabetes, 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 severe adhesive disease or tumor;
- gastric and duodenal ulcer in the acute stage;
- hypertension, accompanied by frequent crises;
- acute pancreatitis;
- cholelithiasis;
- a state of overexcitation.
Jerusalem artichoke pectin
A substance called pectin was obtained precisely from the root of Jerusalem artichoke.Vitamin C has anti-inflammatory, anti-allergic, vasoconstrictive and antispasmodic action. 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.
The action of vitamin C:
- decrease in the content of uric acid directly in the blood serum;
- increased capillary permeability;
- strengthening immunity;
- stimulating the production of adrenal hormones;
- excretion of harmful compounds leading to the development of malignant neoplasms in the gastrointestinal tract.
Action of B vitamins:
- participation in providing energy to the muscles, brain, and peripheral nervous system;
- reduction of mental and physical fatigue;
- participation in tissue respiration;
- improvement in the condition of the eyes;
- activation of the activity of the pancreas and liver;
- increased immune reactivity of the body;
- participation in the synthesis of hemoglobin and the production of sex hormones;
- improvement of the condition of the skin, hair, nails.
- maintenance of growth processes and cell differentiation;
- normal growth and full development of internal organs;
- increased local and general resistance, due to which it is part of vitamin complexes designed to strengthen immunity and prevent colds;
- strengthening of all membrane structures of cells;
- normal functioning of the skin and mucous membranes.
Jerusalem artichoke properties
- Choleretic;
- sedative;
- antioxidant;
- hepatoprotective;
- anti-inflammatory;
- immunomodulatory;
- adsorbent;
- restorative;
- antibacterial;
- antiviral;
- hemostatic;
- antitumor;
- astringent;
- wound healing;
- regenerating;
- antidiabetic;
- anti-sclerotic;
- diuretic;
- painkiller.
The benefits and harms of Jerusalem artichoke
Benefit
- Removal 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.
- Normalization of blood pressure.
- Normalization of intestinal microflora, which is especially useful for dysbacteriosis.
- 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.
- Skin regeneration.
- Neutralization of the harmful effects of antibiotics (but it is important to start taking Jerusalem artichoke before starting antibiotics).
- Reducing cholesterol levels.
- Decrease in blood viscosity and improvement of its fluidity due to a decrease in plasma concentration of fibrinogen.
- Thrombus prevention.
- Promoting the absorption 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 the 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 severe physical, mental and psycho-emotional stress;
- increase of working capacity;
- prevention and treatment of infectious diseases in the acute and chronic stages;
- neutralization of the harm of microwave radiation, exposure to radionuclides, heavy metals, toxins;
- prevention of the development of malignant neoplasms;
- increase in hemoglobin;
- normalization of acidity of gastric juice;
- inhibition of salt deposits in the joints;
- removal of edema of cardiac and renal origin;
- 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 treats Jerusalem artichoke?
Jerusalem artichoke is used in the treatment of such symptoms and diseases:- anemia (anemia);
- atherosclerosis;
- gout;
- polyarthritis;
- cystitis;
- heart attack;
- ischemia;
- hypertension;
- diabetes;
- obesity;
- salt deposits;
- dysbacteriosis;
- stomach ulcer;
- colitis;
- gastritis;
- enteritis;
- pancreatitis;
- heartburn;
- constipation;
- intestinal colic;
- headache;
- cholecystitis;
- thrombophlebitis;
- runny nose;
- arthritis;
- arthrosis;
- fractures;
- pyelonephritis;
- toothache and inflammation of the gums;
- sleep disturbance;
- erectile dysfunction;
- burns;
- diseases of the organs of vision;
- cirrhosis of the liver;
- flatulence.
Treatment with Jerusalem artichoke root
tubers
It is in the tubers of Jerusalem artichoke that contains the maximum amount of vitamins and minerals that have beneficial properties. This part of the plant contains inulin, antioxidants and amino acids, which have the following effects on the body:- reduce vascular tone;
- increase hemoglobin;
- promote the removal of stones;
- bind and remove radionuclides, salts of heavy metals.
Leaves
This part of Jerusalem artichoke contains about six percent of pectin, due to which it is used in the treatment of: - diseases of the gastrointestinal tract;
- anemia;
- overweight;
- atherosclerosis;
- diseases of the nervous system.
Flowers
Infusions and decoctions of Jerusalem artichoke flowers relieve signs of intoxication, fight headaches, heartburn, high blood pressure, cramps and intestinal colic. In addition, the flowers of the plant have an anti-inflammatory effect. 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 crop contain potassium and calcium, silicon and magnesium, sodium and fluorine. The root of the plant is used in the treatment of runny nose and joint pain.seeds
Jerusalem artichoke seeds are not used in folk medicine.The use of Jerusalem artichoke
Decoction
The decoction lowers blood pressure and concentration of sugar in the blood, increases hemoglobin, and also has a beneficial effect on the pancreas.3 tbsp dry roots of Jerusalem artichoke pour 1.5 liters of water and put on low heat for an hour. The decoction 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 with 750 ml of boiling water and left to infuse for 12 hours. Strained infusion is taken 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. Tincture helps to remove toxins and toxins 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. Tincture is used one tablespoon (the product is diluted in 150 ml of liquid) three times a day.
Syrup
Jerusalem artichoke syrup replaces sugar for diabetic patients. In addition, this syrup reduces the need for diabetics in insulin preparations, since it stabilizes (namely, lowers) blood sugar levels.Jerusalem artichoke syrup, which is an immunostimulating product, is recommended for:
- increase of working capacity;
- increased vitality;
- restoration of the functions of the gastrointestinal tract;
- elimination of manifestations of dysbacteriosis.
Jerusalem artichoke powder
Powder from dried Jerusalem artichoke tubers has the following effect on the body:
- reduces sugar levels;
- promotes the absorption of calcium and selenium directly from food;
- selectively suppresses pathogenic intestinal microflora;
- stimulates an increase in the number of lacto- and bifidobacteria.
Jerusalem artichoke juice
Ground pear juice reduces the acidity of the stomach, eliminates constipation and manifestations of intoxication, normalizes the functions of the gastrointestinal tract, relieves heartburn. In addition, the juice of this plant is used in the treatment of ulcers, headaches, polyarthritis, lung diseases. It is recommended to drink such juice in spring and autumn (it is at this time that existing chronic diseases are exacerbated, and immunity is weakened).To prepare juice, fresh tubers are thoroughly washed and passed through a meat grinder (you can grate the tubers). The resulting puree is squeezed and filtered through a double layer of gauze. Juice is taken for two weeks, 150 ml per day, before meals.
Important! Juice is stored in the refrigerator for no more than 12 hours.
Jerusalem artichoke tablets
This form of preparations of Jerusalem artichoke is indicated in the treatment of diabetes mellitus and atherosclerosis. Also, tablets are taken to prevent the development of neoplasms, to strengthen immunity, increase efficiency, improve bowel function, and also to restore natural microflora.Tea
This is a fortified and restorative drink, for the preparation of which 2 tbsp. dried Jerusalem artichoke tubers are poured into 300 ml of water. Next, 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
Ground pear extract is indicated for diseases of the liver, as well as the gallbladder, since it contains an active substance called cynarin, which is an antioxidant that binds free radicals.Action of Jerusalem artichoke extract:
- acceleration of the removal of excess fluid, as well as salts;
- protection of liver cells from exposure to 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 intestinal activity;
- fight against excess weight.
Kvass from Jerusalem artichoke
Kvass in its medicinal properties is in no way inferior to Jerusalem artichoke juice.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 three-quarters filled with raw materials) and poured with cold boiled water. Then kvass is placed for fermentation in a warm place. 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, separated from the sediment and consumed one glass per day.
Baths with Jerusalem artichoke
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 the bath, 2 kg of leaves and stems of the plant are taken, which are cut, put into a 5-liter pan 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 the preparation of this root crop is similar to the preparation of potatoes (the taste of properly cooked Jerusalem artichoke resembles the taste of potatoes). 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, while the flour will not lose its beneficial properties even during long-term storage. Dried Jerusalem artichoke
Dried Jerusalem artichoke (plant tubers) is consumed with milk, tea, and coffee (if desired, dried root slices can be added to compote). In addition, dried to brown root slices can be ground in a coffee grinder or crushed in a mortar, and then used to brew a fortified drink, which in its taste resembles a chicory drink.For therapeutic 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. 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. Next, 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, which is part of frozen vegetable mixtures.
Raw Jerusalem artichoke
Raw Jerusalem artichoke tastes like a head of cabbage. It is in the raw root crop that the maximum amount of all useful substances 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
Jerusalem artichoke fried in a frying 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
Peeled 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 root tubers. Jerusalem artichoke cooked until tender is poured over with oil or sour cream before serving.pickled Jerusalem artichoke
Washed and thoroughly peeled tubers are cut into thin slices and placed in glass, enamel or wooden dishes, after which they are poured with salted water (for example, 2 tablespoons of salt are used per liter of water). Covered with a lid, Jerusalem artichoke 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 tasty root vegetable, from which you can cook a variety of different, original and tasty dishes.
Contraindications
The only contraindication to the use of Jerusalem artichoke is individual intolerance.Important! A high degree of concentration of fiber and inulin in Jerusalem artichoke provokes increased gas formation in the intestines. For this reason, people prone to flatulence are not recommended to abuse the raw tubers of this root crop. 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 cumin, which prevent gas formation).
Recipes with Jerusalem artichoke
Infusion for heartburn and gastritis
1 tsp crushed root tuber is poured with a glass of boiling water and infused for two hours. The infusion is taken three times a day, a quarter of an hour before meals.Compress for polyarthritis and vitiligo
1 tbsp leaves and flowers of Jerusalem artichoke are poured with a glass of boiling water and infused for at least three hours. The infusion is applied in the form of compresses twice a day, applied to inflamed joints orThe drying process for many food products has opened up new areas of their application and previously unknown beneficial properties. A vivid example of this is the history of the introduction into the life of the consumer of an earthen pear - Jerusalem artichoke.
Russia got acquainted with Jerusalem artichoke in the middle of the 17th century and adopted it as a medicinal plant. Today, following the example of many European countries, this healthy vegetable is increasingly being introduced into cooking: raw, baked, fried, in salads, soups and even drinks. And quite recently, due to its rich composition of biologically active substances and the use of new processing technologies, in particular drying technology, the prospect of using Jerusalem artichoke in the food industry, as the basis for dietary nutrition and raw materials for unique healing products, has been opened.
Technological developments have shown that the dried pear concentrate contains a large amount of carbohydrates, vitamins and micro- and macroelements, which obliges it to be used in the medical, cosmetic, biotechnological and pharmaceutical industries. Depending on the type of drying and the form of the final product, Jerusalem artichoke is a raw material for the production of inulin, the basis of biologically active food supplements and an auxiliary component of food products.
Industrial drying of Jerusalem artichoke
Known technological schemes for obtaining a concentrate from the tubers of this vegetable, which are based on various types of drying. The chemical composition of the initial product is standardized, and is not a criterion for choosing the method of drying Jerusalem artichoke. It depends on the goals set in terms of physical and organoleptic characteristics, as well as in terms of the duration of storage of valuable substances. The most effective method is recognized as the method of sublimation vacuum drying of Jerusalem artichoke.
Jerusalem artichoke tubers undergo preliminary selection and preparation: cleaning and cutting. The size and shape of the cut depends on what type of product is being produced - plates, tablets or powder. In some cases, the tubers retain their original integrity.
The first stage of dehydration of the product takes place in special vacuum chambers at a temperature of -10 ... -15 degrees and continues for 2/3 of the total time of the drying technology. During this time, up to 50% of moisture is removed from the product. Next, the object - comes the stage of exposure to high temperatures (from +40 to +70 degrees), at which the product gets rid of the so-called bound moisture present in frozen Jerusalem artichoke in the amount of 25-35%. With all the outward simplicity of freeze drying, the developed and tested framework of the technological process is very important - the optimal ratio of temperatures and duration of all stages, eliminating the possibility of thawing between freezing and heating.
Subject to sublimation conditions, this method of drying Jerusalem artichoke provides maximum (up to 90%) preservation of important enzymes, vitamins and bioactive substances in the product.
Drying at home
For those who wish to improve their health with Jerusalem artichoke, having confidence in its purity and environmental friendliness, and do not trust industrial dietary supplements, there are easy ways to process vegetables at home.
When preparing the product for drying, a careful selection is made for the absence of damage and foci of decay, cleaning from the ground and secondary roots, trimming the peel and grinding. In order to avoid unnecessary oxidation and darkening of Jerusalem artichoke, it is recommended to clean the tubers with a bone or wooden knife.
Sliced Jerusalem artichoke is dried on an open surface, in the shade, at room temperature, or using a solar dryer. After 4 days the product is ready for use.
When drying in an oven or a home gas dryer, a preliminary process of blanching the tubers is carried out. Blanching takes place in salted water with the addition of baking soda (about 8 grams per 1 liter of water) for 8-10 minutes. Next, the vegetable is cut into plates or noodles and placed in a heated container for drying, and dried for about 3 hours at a temperature in the range of 50-60 degrees, periodically stirring the product on the grates.
To obtain a powder from an earthen pear, dried Jerusalem artichoke is ground in a coffee grinder, or better - in a wooden mortar, followed by storage in a glass container. By brewing the resulting powder like coffee, they get a fortified drink that tones up and provides the prevention of many ailments!
Jerusalem artichoke from the Astrov family is a perennial plant. It has flowers that look like sunflowers and roots that look like potatoes or ginger. The homeland of the Jerusalem artichoke is the Central and Northern part of the American continent. It is also called ground pear, ground apple, Jerusalem artichoke, sweet potato, tuberous sunflower. This article will tell you when to collect Jerusalem artichoke and how to store it.
Jerusalem artichoke
When to collect Jerusalem artichoke
To get a good harvest, you need to know the timing of the collection of Jerusalem artichoke.
REFERENCE: The peculiarity of the root crop lies in its short storage. Many gardeners advise partial cleaning, or storage in the ground.
During the collection, you need to use some important tips:
- You can harvest the fruits at any time if they are fully ripe. It is advisable to dig up root crops while the soil is still frozen, before the onset of frost. Since it is much more difficult to dig Jerusalem artichoke from frozen soil;
- If it was not possible to harvest the crop in a timely manner, do not be upset. Jerusalem artichoke is not afraid of frost. It is simply left in the ground until spring, and then the roots are dug up. After such storage, it does not lose its useful qualities.
In Jerusalem artichoke, the timing of harvesting is not fundamental
When growing an earthen pear, the timing of the collection is not so important. Even if some of the root crops remain in the ground for the winter, you should not worry about them. The next season Jerusalem artichoke will grow on the site again. Benefits of Spring Harvesting Ground Pear :
- Root vegetables will be much tastier. Experienced gardeners claim that such wintering contributes to the acquisition of additional sweetness. This is a real delicacy. Spring Jerusalem artichoke is pickled, sweet salads are prepared;
- The earthen pear of the spring harvest is quite simple to process, as the root crop becomes soft. It can be quickly peeled, cut and grated.
REFERENCE: However, it must be remembered that after such a winter storage, the fruits are slightly inferior in usefulness to the autumn harvest. Therefore, to get the maximum benefit, it is worth harvesting before the onset of cold weather.
You can determine the ripened root crops as soon as the leaves begin to wither.
How to store Jerusalem artichoke
When preparing root crops for storage, they must be carefully washed and dried, avoiding the slightest injury. It is necessary to store the dug up crop in the cellar, in a box filled with sand. Ground pear is stored in a small amount in the vegetable section of the refrigerator, but not longer than two weeks. As soon as the storage period expires, Jerusalem artichoke will become soft and lose all taste.
The dug up harvest is stored in the cellar
REFERENCE: Due to the rather thin skin of the earthen pear, it is difficult to store. Just a month of storage without observing the correct conditions will lead to wilting and rotting of the fruit.
A green pear can rightfully be called a real green pharmacy, as it enriches the body with a large number of vitamins and microelements. Growing it in your backyard is not difficult at all. Guarantees good yields in one area for five years, without any special care.
Video: Jerusalem artichoke - we harvest the crop that was not planted
Useful properties of Jerusalem artichoke were known in the middle of the 17th century, when this plant was used for medicinal purposes. Later, it began to be bred as a vegetable crop. earthen pear, as this root crop is also called, is a dietary product that provides invaluable assistance in many diseases.
However, you need to know how to store Jerusalem artichoke in winter in order to preserve its medicinal properties and prevent fungal or bacterial diseases.
Jerusalem artichoke is a perennial plant, the fruits of which are tubers of various shapes, sizes and colors. Their flesh is very juicy, has a pleasant sweetish aftertaste. Due to its enormous nutritional value, the root vegetable can serve as an alternative to potatoes.
Jerusalem artichoke tubers contain many vitamins, proteins, amino acids. Their use in food helps to lower blood sugar levels, remove toxic substances, increase the body's resistance to various viruses and infections.
Jerusalem artichoke is often used in the treatment of gastritis, ulcers, heartburn and other diseases of the stomach and intestines.
Harvesting and the possibility of its storage in the beds
Due to its properties, Jerusalem artichoke is able to winter in the soil much better than in storage, both in summer and in winter. When growing a plant in the country do not dig up the entire crop at one time, it is better to do it as needed. In late autumn, it makes sense to dig up some of the root crops that you plan to use in winter, and keep the rest in the ground until spring.
Jerusalem artichoke is a very cold-resistant plant and tolerates frosts up to 20 C.
Tubers that are dug up in the fall and harvested for the winter, for example, for livestock feed, can be stored in ground piles. Burt is several layers of root crops laid on the surface of the earth or in a small depression, covered and sprinkled with layers of straw, peat or sawdust. The place for storing root crops must be chosen correctly: it must be dry and elevated. To protect the fruits from surface water around the storage, it is necessary to dig a small ditch up to 30 cm deep. It is also important to protect the root crops from rodents that can spoil the crop stored for the winter.
For residents of private houses, there is another way to store Jerusalem artichoke in the ground. For him, it is necessary to prepare a not very deep trench, the bottom of which is covered with spruce branches. The dug up tubers are placed in plastic flower pots and placed in the prepared recess. A layer of snow or sand, a layer of insulating material (hay, spruce branches, etc.) and a sheet of roofing material are placed on top. Under such conditions, Jerusalem artichoke will retain all its beneficial properties until spring and will not succumb to withering and decay.
Basement and cellar for storage
If it is not possible to leave Jerusalem artichoke for the winter in the ground, then you can organize its storage in a dark, cool place, for example, a basement or cellar. Best used for this purpose wooden boxes. It is necessary to lay out the dug out tubers of the plant in them, which can not even be cleared from the ground. Then they are sprinkled with sand, peat or shifted with moss. From above, boxes with root crops are covered with sheets of plywood.
You can process Jerusalem artichoke tubers paraffin It will also help preserve useful vitamins and minerals. Root crops are immersed in melted warm paraffin, then, when it hardens, they are sent for storage in the basement.
It is important to ensure the correct temperature for storing vegetables at home. The cellar temperature should be from +1 to +4 C, and the relative humidity of the air is 85 - 95%. Such conditions will avoid drying or rotting of stored tubers.
Storage of Jerusalem artichoke in apartment conditions
Residents of multi-storey buildings who do not have cellars should not despair, since there are various ways to store earthen pear fruits at home.
Storage on a balcony or loggia
For storing Jerusalem artichoke in an apartment, a balcony or a glazed loggia is an excellent solution. Even if the balcony is not sufficiently insulated, with a slight freezing of the tubers, their nutritional properties do not change.
Root crops must be placed in boxes or bags filled with wet sand, peat or sawdust. The fruits stored in this way are able to retain their properties for two months.
It is worth remembering that Jerusalem artichoke does not tolerate heat and direct sunlight, so it must be stored for storage as soon as it has been dug up.
Cold storage methods: refrigerator and freezer
Another option for winter storage of a small amount of Jerusalem artichoke fruits at home is a refrigerator. The tubers of the plant are necessary Rinse thoroughly, pat dry and pack or other sealed containers. It is best to store root vegetables in a vegetable drawer. This method of storage will ensure their safety for 2-3 weeks.
A longer shelf life can ensure the placement of Jerusalem artichoke into the freezer. Due to resistance to low temperatures, the fruits of the plant will retain their taste and nutritional properties. Before use, they must be placed in cold water for gradual thawing.
Preservation and drying of Jerusalem artichoke
Since the roots of Jerusalem artichoke are used not only in their raw form, it is advisable to think about such a method of storing a vegetable as preservation. From the peeled tubers of the plant can be prepared syrups, jams, use them for pickling and sourdough. Even in this form, its useful properties will not disappear anywhere.
In addition, it is effective to harvest the roots of Jerusalem artichoke in dried form. The vegetable, peeled and cut into plates, is dried in a ventilated place without direct sunlight or in an oven. In the future, the dried product can be stored in a glass container in the refrigerator.
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