Snyat: recipes and medicinal properties

For a long time, people use to sleep. Recipes from this healing herb are known since the days of Ancient Rus. Initially, the culinary ingredient eventually became widely used in folk medicine and cosmetic purposes. Snyt, whose cooking recipes today undeservedly lost their former popularity, is most often used by healers, not by cooks.

It is a herbaceous perennial plant (Umbilical family), which has a hollow and straight stem branched at the top. The variegated whiteness reaches a height of 0.5-1 m. The white small flowers are collected in an umbrella. The leaves are of two types: the upper ones are small, dissected, on short petioles and the lower ones are oblong-ovate, large, twice triple. The fruit of the plant is oblong, dry, slightly flattened. To meet whining, whose medicinal properties are not inferior to its nutritional values, it is possible practically throughout the entire territory of the Russian Federation. It grows on the fringes, forest glades, felling, wasteland and as weeds in the kitchen gardens.

This plant is a real storehouse of useful substances. It contains macro- and microelements: potassium, magnesium, iron, manganese, copper, boron, titanium. There is also a whole range of acids: citric, malic, phenolcarbonic. Besides, it contains flavonoids (kaempferol and quercetin), coumarins, vitamins A and C, sugars (fructose and glucose), glycosides, essential oils, compounds with nitrogen, saponins, starch (in the roots), phytoncides, enzymes, proteins .

In cooking, it is used to pile off, the recipes with which take into account the beneficial effect of this plant. In the food are leaves, young shoots and petioles. Soup, borsch, soup are made from them, they make side dishes, spices for fish and meat dishes, salads. In addition, the petioles are marinated, and the leaves are scrambled for the winter. Vegetables are transferred by the plant, due to which they get a peculiar aroma. Because of the fact that you can add to any second, first courses and snacks to fade, recipes for a variety of healthy foods do not exclude this ingredient. This seasoning enriches food with useful microelements and vitamins, gives it a piquant taste.

Not only cooking, but medicine recognizes that it has useful properties. The plant and preparations on its basis have wound-healing, anti-inflammatory, diuretic, analgesic, fungicidal (antifungal) action. With their help, you can strengthen the detoxification function of the liver, improve the function of the digestive tract, normalize salt metabolism. An effective blood cleanser is obtained from the juice of young shoots.

Preparations on the basis of this plant are prescribed by physicians and traditional healers in diseases of the kidneys, gastrointestinal tract, bladder, respiratory diseases, rheumatism, gout, exudative diathesis, with skin fungus. There are no contraindications to use. From the roots of the plant make compresses that help with inflammation of muscle tissue. Hearing is also used to treat anemia. In home cosmetology, the juice and leaves of the plant are used. Of them, masks are made for dry and oily skin, rejuvenating agents.