The plant is fragrant myrrh. Meet: fragrant myrrh or Spanish chervil. In the first aid kit and on the table

Mirris (Mirrhis)

Family: Celery, Umbelliferae

Brief information about the garden plant

Myrrhis, Mirris. Perennial spicy umbrella plant with beautiful openwork leaves, flowering in the second year.

Types and varieties of myrrh

Sweet myrrh (Myrrhis odorata)

Folk names: Wild parsley, Spanish chervil, Fragrant buthen, Frankincense, Spicy buthen

Homeland - mountain forests Western Europe. It has never been cultivated on a large scale.

A perennial herbaceous plant 70-120 cm high, with a taproot strongly branched root. In the first year, the plant forms a large rosette of elegant openwork fragrant leaves. Blooms in the second year, from June to July-August. Green leaves petiolate, repeatedly pinnately dissected, slightly pubescent.

Small white flowers are collected in an inflorescence - a complex umbrella. Black seeds are quite large, shiny.

The plant is durable, growing in one place for more than 10 years. Mirris runs wild easily. Winters without shelter.

Myrris Care

Unpretentious, rather winter-hardy and drought-resistant plant.

Myrris grows well in both shade and full sun. Fertile, loamy soils are required.

Humidity mode is preferably moderately humid.

Myrris care: weeding, loosening and watering in dry and hot summers.

Reproduction of myrrh

Seeds (stratification is necessary, winter sowing is possible) or dividing the bush.

Application of myrrh

Myrrh can be grown as a spice or medicinal plant.

The species contains a lot of essential oil, vitamins, minerals, salts. The seeds contain essential and fatty oils.

Fresh young leaves, roots and seeds can be added as a spice to vegetable dishes.

In Europe, fragrant myrrh is used for medicinal purposes.

Name: given for the similarity of its smell with the fragrant resin of myrrh. Myrrh was used in ancient times in religious ceremonies, embalming and was valued as a spice. Long time fragrant myrrh served as a substitute for real myrrh. In the Middle Ages, it was grown in monastic gardens and gardens, and from the end of the 18th century, the plant appeared in the collections of European botanical gardens.

Fragrant myrrh - Myrrhis odorata

The natural area of ​​\u200b\u200bdistribution of fragrant m. is the mountain forests of Western Europe. It has never been cultivated on a large scale. Mirris runs wild easily. In the territory former USSR it is occasionally found as a wild plant in the Baltic, Western Ukraine, the Caucasus along the edges of the forest and in the meadows.

herbaceous plant with a characteristic umbrella shape. Its stems are erect, rounded, finely ribbed, up to 120 cm tall. Knotty, thick dark brown roots. The leaves are dark green, thin, elegant, twice-, thrice-, four-dissected, triangular in outline, the lower leaves are on long petioles, the upper ones are less dissected and smaller in size. On the underside they are covered with short soft hairs. Small white flowers are collected in complex umbrellas. The fruits are large two-seeded seeds, up to 2-2.5 cm long (one of the largest in the umbrella family).

Agrotechnics: myrrh is easy to manage in culture. The plant needs sufficiently fertile and deeply cultivated soils. On the open sun it grows worse than in partial shade. Does not tolerate excess moisture in the soil. Winters in our latitudes without shelter. The fragrant m. propagates by seeds and vegetatively by dividing the bush. When sowing seeds in spring, seedlings appear only after 1.5 months, and sometimes they do not appear at all. Seeds must be stratified before sowing, but it is better to sow them late autumn. In this case, seedlings appear in late April-early May. In the first year, the plant forms a rosette of leaves with a diameter of 25-35 cm, in the second year, a stem is formed and flowering begins. It falls at the end of May-beginning of June and lasts about two weeks. Subsequently, myrris blooms and bears fruit annually. The fruits ripen in late July - early August. Usually the plant gives self-sowing. If there is no need to obtain seeds, the stems are cut after flowering.

Usage: This perennial with strong pleasant smell anise can be brought in your area as a spicy and medicinal plant. The roots, stems, leaves and fruits of myrrh contain an essential oil, which is mainly composed of anethole - one of the main components of anise, a well-known annual medicinal and spicy plant. Due to the high content of this substance, fragrant m. can be used in the same way as anise - as an expectorant, disinfectant and appetite-improving agent. In Europe, fragrant m. has long been used in traditional medicine and in cooking. In Russia, in the famous “Botanical Dictionary” of the Moscow botanist N. Annenkov, published in the last century, it is reported: “Myrrh grass is part of the spring herbal treatment. Dried leaves smoke like tobacco when short of breath. Fresh young leaves, roots and seeds of this plant can be added as a spicy seasoning to vegetable dishes. It is believed that in soups and sauces the taste of myrrh is imperceptible, and in salads and vinaigrettes it is very noticeable. Leaves are usually put in salads a little, they are too fragrant. They can decorate dishes. In cooking, the roots of the plant are most often used. Boiled, they are put in salads, as well as unripe fruits. In some countries, the roots and fruits are used in liquor production to give a specific taste. alcoholic beverages. In veterinary medicine, fragrant m. is known as a means of increasing the amount of milk in animals.

Myrrh fragrant (Mirris odorata) is a plant of the celery or umbrella family (Apiaceae), which is famous for large quantity spicy aromatic plants (take at least the well-known and parsley).

The name of the genus is given for the similarity of myrrh in aroma with the resin of myrrh growing in Africa (Arabian Peninsula and Ethiopia). The homeland of fragrant myrrh is Southern Europe. The Natural History of Pliny the Elder also mentions given plant only under the name antriscus. There is also myrrh in Gerard's famous "Herbal" of 1597.

As garden plant this culture has been cultivated throughout Europe since the 16th century, it has been widely used in cooking and medicine. Later given culture was forgotten and grown in gardens as fodder plant or even left as a weed. In our country fragrant myrrh is little known, in western regions found in meadows, forest edges.

myrrh fragrant

Why is fragrant myrrh attractive and why is it worth planting this plant on your site?

Firstly, it is a spicy-aroatic culture.

Secondly, this medicinal herb- It is used to treat certain colds.

Thirdly, in middle lane, where anise does not always give good harvest, myrrh can serve as a good alternative, besides, it is a perennial, and, therefore, it does not have to be constantly sown again, like.

Description.

Myrrh fragrant is a herbaceous perennial plant with a thick, knotty, multi-headed, dark brown main root. The myrrh stem is erect, hollow, ribbed, branched in the upper part, its height is 70-120 cm. The flowers are small, white, collected in a complex umbrella inflorescence. The fruits are oblong-elongated ribbed brown achenes 2-2.5 cm long. Flowering begins in June, and the seeds ripen in July-August.

Myrrh fruits contain essential oil, coumarins, flavonoids, fatty oil. Essential oil, ascorbic acid, carotene, and sugars were also found in the leaves. Essential oil from fruits and leaves has a recognizable anise smell, as it contains anethole.

Growing conditions, care, procurement of raw materials.

The plant is winter-hardy, not demanding on soil conditions. The most fragrant grass grows in open sunny areas. It is enough for one family to have 5-7 plants in the garden.

Because the myrrh large plant, it will be placed in the background of a medicinal or spicy aromatic mixborder (border). The beauty of myrrh flowers cannot be compared with garden aristocrats, but its carved foliage creates a beautiful openwork background for them.

The soil is prepared a month before sowing seeds (so that it has time to sag), when digging, humus is introduced into the ground - 1-2 kg per square meter, superphosphate and potassium salt - 20 g per 1 m2, the vegetative parts of malicious weeds (wheatgrass, sow thistle, dandelion).

Myrris care consists in loosening the soil, weeding, watering as needed in hot and dry summers. In the second year of vegetation and in the future, the plants are fed in the spring in the phase of regrowth of the first leaves with complex mineral fertilizers- 20-30 g per 1 m2.

To get more young rosette leaves to eat, you need to regularly remove emerging flower stalks. So for a year you can get from 6 to 8.5 kg of fragrant greens from 1 m2. For the future, it is better to freeze the leaves, because when dried, they significantly lose their aroma.

Leaves for eating are best harvested before they are fully opened. During this period they are the most tender and delicious. For long-term storage leaves can be dried. It is optimal to dry them in a dark room with a temperature not higher than 30-35 ° C. Myrrh roots can also be used as a spice. It is preferable to harvest them in spring or autumn. The fruits are harvested in the phase of full maturity and used for medicinal purposes.

Reproduction.

Myrris seeds are best sown before winter (late October-early November). Germination in the spring at this time is no more than 40-50%, and most often less. When spring sowing, stratification is necessary for 2 months at a temperature of 2-5 ° C. To do this, the seeds are mixed with sand, moistened and placed on the bottom shelf of the refrigerator. Moisturize if necessary.

Myrrh is also propagated vegetatively by dividing adult 3-5-year-old plants (which is preferable). They are divided in spring (late April-early May) or early autumn. The resulting plots with 1-3 buds and roots are planted according to the scheme 40 x 40 cm to a depth of about 5 cm. When planting, it is necessary to water and mulch the soil with humus or peat. In the spring, this will prevent drying out, and in the fall, freezing.

In the first year after sowing, most seedlings form a rosette of leaves and only about 10-15% bloom. From the second year of life, all plants flower and bear fruit. Plants from plots can bloom in the year of planting, but it is better not to let them do this so that they do not weaken before wintering.

Usage.

In folk medicine European countries myrrh fruits are used as an emetic and fixative in case of indigestion, as well as inflammatory diseases upper respiratory tract, as a diuretic in diseases of the bladder and kidneys and other diseases.

Here are recipes for making decoctions of myrrh.

1. To improve the functioning of the digestive system: pour 2 teaspoons of chopped myrrh fruit with a glass of boiling water, leave for 30 minutes, strain and drink half a glass 3 times a day.

3. In case of inflammation of the upper respiratory tract: grind and infuse 2 teaspoons of fruits, as in previous recipes, strain the infusion. Drink one-fourth cup of warm infused liquid 3-4 times a day half an hour before meals.

Myrrh is also used in cooking. Leaves in fresh added as a seasoning to dessert dishes, fruit and vegetable salads, sweet soups. Boiled leaves are suitable for cauliflower and Brussels sprouts, root crops (carrots, turnips, etc.).

Myrris seeds are added in crushed form to the dough for muffins, cookies, buns, compotes, jelly, teas. Mirris is placed in dishes 1-2 minutes before they are ready to preserve the aroma.

Recipe for Myrris Pie with Sauce.

Filling: Boil for a few minutes freshly picked myrris leaves with 50 g of granulated sugar in a small amount of water, but do not allow the mass to boil. Throw the resulting mass on a sieve, let it drain. Do not drink the resulting broth, it will be needed to prepare the sauce.

Filling: beat 30 g of sugar, 1 egg, 2 tbsp. spoons of yogurt and 1 tbsp. a spoonful of fat sour cream.

Get a package of frozen puff pastry. Put it in a greased or vegetable oil shape. Sprinkle crushed nuts (almonds or hazelnuts) on top, lay out the resulting filling and pour over the finished filling. Bake in the oven for 40-50 minutes on medium heat to make a soufflé.

Sauce: Evaporate the broth obtained earlier over low heat until thick. At the end of evaporation, add 1-2 teaspoons of cognac, cook for another 2-3 minutes, and the pie sauce is ready.

doctor of agricultural sciences, professor botanists of the RGAU-MSHA named after K.A. Timiryazev

We have myrrh fragrant (Myrrhis odorata) almost unknown, and in European countries it has been used for many centuries both in cooking and as medicinal plant. In the great Pliny, in his Natural History, it is myrrh that is mentioned under the name "antriscus". There is also a real anti-cuss, but this is a conversation for a separate article.

As a garden plant, it has been cultivated in Europe, primarily in England, since the 16th century and is mentioned in Gerard's herbalist of 1597. Then her fame as a vegetable gradually died out and myrrh remained in the gardens of Europe mainly as a fodder and weed plant.

Mirris was added to alcoholic drinks with other spices, used for some colds. So she is quite worthy to appear before our readers with the most better side. Due to the fact that anise seeds in the middle lane do not always ripen, myrris can serve as a good substitute for anise, moreover, it is perennial, and not annual plant like anise.

With therapeutic purpose use myrrh seeds, harvested at full maturity, as well as leaves and roots.

Leaves for culinary use are preferably harvested before they are fully unfolded. During this period, they are more tender and tasty. For long-term storage, they can be dried. Optimal conditions drying - in a dark room at a temperature not higher than 30-35 ° C. It is preferable to harvest the roots in spring or autumn.

For stomach and throat

In the folk medicine of European countries, the fruits of myrrh are used as a means to improve digestion, as well as inflammation of the upper respiratory tract, as a diuretic for diseases of the bladder and kidneys, to treat fever, dizziness, tuberculosis, exhaustion, with hot flashes, as a "blood-purifying" appearance on the body of a rash, abscesses, ulcers.

Due to the presence of anethole, the plant has an antispasmodic effect and improves sputum separation in bronchitis and tracheitis.

To improve digestion: Take 2 teaspoons of chopped fruit, pour a glass of boiling water, leave for 30 minutes, strain. Drink 1/2 . glasses 3 times a day.

For colds: Take 2 teaspoons of chopped myrrh fruit, pour a glass of boiling water, leave for 30 minutes, strain. Drink 1/4 cup 3-4 times a day in a warm form half an hour before meals.

Soups, salads and desserts

Fresh leaves serve as a seasoning for desserts, fruit salads and juices, sweet soups, salads and vegetable dishes - boiled cauliflower and Brussels sprouts, root vegetables (carrots, turnips, etc.), compotes. The Americans recommend that when using myrrh leaves in the amount of 2-4 tablespoons per serving of compote, the amount of sugar usually used in this case can be halved.

Photo: Maxim Minin, Rita Brilliantova