افیوس . [ ] (معرب ، اِ) خامالاتس . اشخیص . اماسن اغریا. (یادداشت مؤلف ). ترب صحرایی . (ناظم الاطباء).
افیوس (اسم) [مٲخوذ از یونانی] (زیست‌شناسی) ['afiyus] گیاهی با ساقۀ بلند، برگ‌های بسیار سبز، میوه‌ای سیاه‌رنگ به اندازه خیار، گل‌های زردرنگ و ریشه‌ای شبیه ترب کوچک که در طب قدیم به عنوان داروی مُقَیی و مسهل به کار می‌رفته؛ ترب صحرایی.
فرهنگ لغت عمید
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ترب کوهی (نام علمی: Armoracia rusticana) نام یک گونه از تیره شب‌بویان (که شامل خردل، واسابی، کلم بروکلی و کلم‌پیچ هم می‌شوند) است. این گیاه احتمالاً متعلق به جنوب شرقی اروپا و غرب آسیاست، ولی در حال حاضر در سراسر دنیا محبوب است. تا طول 1.5 متر رشد می کند و در درجه اول به دلیل ریشه ی بزرگ، سفید و مخروطی‌اش کشت می‌شود.
منابع[ویرایش]
مشارکت‌کنندگان ویکی‌پدیا، «Horseradish»، ویکی‌پدیای انگلیسی، دانشنامهٔ آزاد (بازیابی در ۴ فوریه ۲۰۱۴).
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فجل الخيل ريفي (الاسم العلمي:Armoracia rusticana) هو نوع من النباتات يتبع جنس الفجل الخيل من الفصيلة الكرنبية[1]. ويسميه البعض : فجل الخيل ،خردلالألمان[بحاجة لمصدر]
محتويات [أظهر]
مميزات هذا النبات[عدل]
يوجد بريا في المناطق القريبة من الماء والأدغال الرطبة والأرض القاحلة ، وقد يوجد كذلك في المناطق الجبلية الرتفعة غلي حوالي 2000متر فوق سطح الماء. أوراق النبات كبيرة جدا ، وساقه طويلة ة بيضوية الشكل في قسمها الأاسفل ومجنحة في الأأوسط وضيقة في الأعلى. وأزهاره بيضاء صغيرة في مجموعات كالسنابل ، وجذوره غليظ طويل أبيض اللون أو مائل للاصفرار.
موطن زراعته[عدل]
يزرع في أوروبا وشمال أمريكا وتشيلي واليابان ونيوزلندا.
فائدة طبية[عدل]
- يساعد علي الهضم ويزيد إفرازات الجهاز الهضمي المخاطية - يستخدم داخليا كمطحون أو شراب في النزلات الشعبية الخفيفة والأحتقان الربيعي - يعمل منه لزقة تفيد في الآلام الروماتيزمية - يستخدم في الصناعات الغذائية وبعض المستحضرات الطبية التي - تستحدم لعلاج التهابات الجهاز البولي
انظر أيضاً[عدل]
الفجل الخيل
مراجع[عدل]
^ موقع لائحة النباتات (بالإنكليزية) The Plant List فجل الخيل ريفي تاريخ الولوج 20 أيار 2014
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به آذری:
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Horseradish
From Wikipedia, the free encyclopedia
This article is about the plant. For the book by Lemony Snicket, see Horseradish: Bitter Truths You Can't Avoid. For Horseradish tree, see Moringa oleifera.
Horseradish
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A. rusticana
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Sections of roots of the horseradish plant
Foliage of the horseradish plant
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family (which also includes mustard, wasabi, broccoli, and cabbage). It is a root vegetable used as a spice.
The plant is probably native to southeastern Europe and western Asia. It is now popular around the world. It grows up to 1.5 meters (4.9 feet) tall, and is cultivated primarily for its large, white, tapered root.[2][3][4][5]
The intact horseradish root has hardly any aroma. When cut or grated, however,enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranesof the sinuses and eyes. Grated mash should be used immediately or preserved invinegar for best flavor. Once exposed to air or heat it will begin to lose its pungency, darken in color, and become unpleasantly bitter tasting over time.
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Horseradish is probably indigenous to temperate Eastern Europe, where its Slavic name chren seemed to Augustin Pyramus de Candolle more primitive than any Western synonym. Horseradish has been cultivated since antiquity.[6] According toGreek mythology, the Delphic Oracle told Apollo that the horseradish was worth its weight in gold.[7] Horseradish was known in Egypt in 1500 BC.[citation needed]Dioscorides listed horseradish equally as Persicon sinapi (Diosc. 2.186) or Sinapi persicum (Diosc. 2.168),[8] which Pliny's Natural History reported as Persicon napy;[9] Cato discusses the plant in his treatises on agriculture, and a mural inPompeii shows the plant. Horseradish is probably the plant mentioned by Pliny the Elder in his Natural History under the name of Amoracia, and recommended by him for its medicinal qualities, and possibly the wild radish, or raphanos agriosof the Greeks. The early Renaissance herbalists Pietro Andrea Mattioli and John Gerard showed it under Raphanus.[10] Though its modern Linnaean genusArmoracia was first applied to it by Heinrich Bernhard Ruppius, in his Flora Jenensis, 1745, Linnaeus called it Coclearia armoracia.
Both root and leaves were used as a medicine during the Middle Ages and the root was used as a condiment on meats in Germany, Scandinavia, and Britain. It was introduced to North America during European colonialization;[11] both George Washington and Thomas Jefferson mention horseradish in garden accounts.[12]
William Turner mentions horseradish as Red Cole in his "Herbal" (1551–1568), but not as a condiment. In The Herball, or Generall Historie of Plantes (1597), John Gerarddescribes it under the name of raphanus rusticanus, stating that it occurs wild in several parts of England. After referring to its medicinal uses, he says:
[T]he Horse Radish stamped with a little vinegar put thereto, is commonly used among the Germans for sauce to eat fish with and such like meats as we do mustard.[13]
The word horseradish is attested in English from the 1590s. It combines the word horse (formerly used in a figurative sense to mean strong or coarse) and the word radish.[14]
Horseradish is perennial in hardiness zones 2–9 and can be grown as an annual in other zones, although not as successfully as in zones with both a long growing season and winter temperatures cold enough to ensure plant dormancy. After the first frost in the autumn kills the leaves, the root is dug and divided. The main root is harvested and one or more large offshoots of the main root are replanted to produce next year's crop. Horseradish left undisturbed in the garden spreads via underground shoots and can become invasive. Older roots left in the ground become woody, after which they are no longer culinarily useful, although older plants can be dug and re-divided to start new plants.[11][15] The early season leaves can be distinctively different, asymmetric spiky, before the mature typical flat broad leaves start to be developed.
Widely introduced by accident, "cabbageworms", the larvae of Pieris rapae, the Small White butterfly, are a common caterpillar pest in horseradish. The adults are white butterflies with black spots on the forewings that are commonly seen flying around plants during the day. The caterpillars are velvety green with faint yellow stripes running lengthwise down the back and sides. Full grown caterpillars are about 1-inch (25 mm) in length. They move sluggishly when prodded. They overwinter in green pupal cases. Adults start appearing in gardens after the last frost and are a problem through the remainder of the growing season. There are three to five overlapping generations a year. Mature caterpillars chew large, ragged holes in the leaves leaving the large veins intact. Handpicking is an effective control strategy in home gardens.[16]
Allyl isothiocyanate is the pungent ingredient in fresh horseradish sauce.
The distinctive pungent taste of horseradish is from the compound allyl isothiocyanate. Upon crushing the flesh of horseradish, the enzyme myrosinase is released and acts on the glucosinolates sinigrin and gluconasturtiin, which are precursors to the allyl isothiocyanate. The allyl isothiocyanate serves the plant as a natural defense against herbivores. Since allyl isothiocyanate is harmful to the plant itself, it is stored in the harmless form of the glucosinolate, separate from the myrosinase enzyme. When an animal chews the plant, the allyl isothiocyanate is released, repelling the animal.[17] Allyl isothiocyanate is an unstable compound, degrading over the course of days at 37 °C.[18] Because of this instability, horseradish sauces lack the pungency of the freshly crushed roots.
Cooks use the terms "horseradish" or "prepared horseradish" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It will keep for months refrigerated but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as "horseradish greens", which have a flavor similar to that of the roots.
Beet horseradish
Horseradish sauce made from grated horseradish root and vinegar is a popular condimentin the United Kingdom and in Poland.[19] In the UK, it is usually served with roast beef, often as part of a traditional Sunday roast; but can be used in a number of other dishes also, including sandwiches or salads. A variation of horseradish sauce, which in some cases may substitute the vinegar with other products like lemon juice or citric acid, is known in Germany as Tafelmeerrettich. Also popular in the UK is Tewkesbury mustard, a blend of mustard and grated horseradish originating in medieval times and mentioned byShakespeare (Falstaff says: "his wit's as thick as Tewkesbury Mustard" in Henry IV Part II[20]). A very similar mustard, called Krensenf or Meerrettichsenf, is popular in Austria and parts of Eastern Germany. In France, sauce au raifort is popular in Alsatian cuisine.
In the U.S., the term "horseradish sauce" refers to grated horseradish combined withmayonnaise or salad dressing. Prepared horseradish is a common ingredient in Bloody Mary cocktails and in cocktail sauce, and is used as a sauce or sandwich spread. Horseradish cream is a mixture of horseradish and sour cream and is served alongside au jus for a prime rib dinner.
In Central and Eastern Europe horseradish is called khren (in various spellings like kren) in many Slavic languages, in Austria, in parts of Germany (where the other German nameMeerrettich isn't used), in North-East Italy, and in Yiddish (כריין transliterated as khreyn).
There are two varieties of khreyn. "Red" khreyn is mixed with red beet (beetroot) and "white" khreyn contains no beet. It is popular in Ukraine (under the name of хрін, khrin), inBelarus (under the name of хрэн, chren), in Poland (under the name of chrzan), in theCzech Republic (křen), in Russia (хрен, khren), in Hungary (torma), in Romania (hrean), in Lithuania (krienai), in Bulgaria (хрян, khryan), and in Slovakia (under the name ofchren). Having this on the table is a part of Christian Easter and Jewish Passover tradition in Eastern and Central Europe.
· In parts of Southern Germany like Franconia, "Kren" is an essential component of the traditional wedding dinner. It is served with cooked beef and a dip made from lingonberry to balance the slight hotness of the Kren.
· In Transylvania and other Romanian regions, Red beet with horseradish is also used as a salad served with lamb dishes at Easter called sfecla cu hrean.
· In Slovenia, and in the adjacent Italian regions of Friuli Venezia Giulia and nearby Italian region of Veneto, horseradish (often grated and mixed with sour cream, vinegar, hard-boiled eggs, or apples) is also a traditional Easter dish.
· Further west in the Italian regions of Lombardy, Emilia-Romagna, and Piedmont, it is called "barbaforte (strong beard)" and is a traditional accompaniment to bollito misto; while in north-eastern regions like Trentino-Alto Adige/Südtirol,[21]Veneto[22] and Friuli-Venezia Giulia,[23][24] it is still called "kren" or "cren". In the southern region of Basilicata it is known as "rafano" and used for the preparation of the so-called "rafanata", a main course made of horseradish, eggs, cheese and sausage.[25]
· Horseradish is also used as a main ingredient for soups. In the Polish region of Silesia, horseradish soup is a commonEaster Day dish.[26]
The Japanese condiment wasabi, although traditionally prepared from the wasabi plant, is now usually made with horseradish due to the scarcity of the wasabi plant.[27] The Japanese botanical name for horseradish is seiyōwasabi (セイヨウワサビ, 西洋山葵?), or "Western wasabi". Both plants are members of the family Brassicaceae.
In a 100 gram amount, prepared horseradish provides 48 calories and has high content of vitamin C with moderate content of sodium, folate and dietary fiber, while other essential nutrients are negligible in content.[28] In a typical serving of one tablespoon (15 grams), horseradish supplies no significant nutrient content.[28]
The enzyme horseradish peroxidase (HRP), found in the plant, is used extensively in molecular biology and biochemistry.[29]
2. Jump up^ Flora of North America, Armoracia rusticana P. Gaertner, B. Meyer & Scherbius, Oekon. Fl. Wetterau. 2: 426. 1800
4. Jump up^ Altervista Flora Italiana, Rafano rusticano, Meerrettich,Armoracia rusticana P. Gaertn. , B. Mey. & Scherb.includes photos and European distribution map
6. Jump up^ J.W.Courter and A.M. Rhodes, "Historical notes on horseradish" Economic Botany 12.2 April=May1969pp156ff
7. Jump up^ Murray, Michael T.; Lara Pizzorno; Joseph E. Pizzorno (2005). The Encyclopedia of Healing Foods. New York: Atria Books. ISBN 978-0-7434-8052-9.
10. Jump up^ Courter, J. W.; Rhodes, A. M. (April–June 1969). "Historical notes on horseradish". Economic Botany 23 (2): 156–164. doi:10.1007/BF02860621. JSTOR 4253036.
11. ^ Jump up to:a b Pleasant, Barbara (Oct–Nov 2003). "Horseradish". Mother Earth News. Retrieved 2007-07-01.
12. Jump up^ Ann Leighton, American Gardens in the Eighteenth Century: 'For Use or Delight' , 1976, p.431.
13. Jump up^ Phillips, Henry (1822). History of Cultivated Vegetables. H. Colburn and Co. p. 255. ISBN 1-4369-9965-0.
14. Jump up^ Harper, Douglas. "Online Etymology Dictionary: horseradish". Retrieved 18 November 2012.
16. Jump up^ Suzanne Wold-Burkness and Jeff Hahn. "Caterpillar Pests of Cole Crops in Home Gardens". University of Minnesota. Retrieved 2007-09-30.
17. ^ Jump up to:a b Cole, Rosemary A. (1976). "Isothiocyanates, nitriles and thiocyanates as products of autolysis of glucosinolates in Cruciferae". Phytochemutry 15 (5): 759–762.doi:10.1016/S0031-9422(00)94437-6.
18. Jump up^ Ohta, Yoshio; Takatani, Kenichi; Kawakishi, Shunro (1995). "Decomposition Rate of Allyl Isothiocyanate in Aqueous Solution". Bioscience Biotechnology and Biochemistry 59: 102–103. doi:10.1271/bbb.59.102.
19. Jump up^ Holland, Mina (2014). The Edible Atlas: Around the World in Thirty-Nine Cuisines. Canongate Books. p. 158.ISBN 978-0-85786-856-5.
21. Jump up^ Giambattista Azzolini, Vocabolario vernacolo-italiano pei distretti roveretano e trentino, Venezia, Tip. e calc. di Giuseppe Grimaldo, 1856, p. 120.
22. Jump up^ Giuseppe Boerio, Dizionario del dialetto veneziano, 3rd edition, Venezia, Reale tipografia di Giovanni Cecchini edit., 1867, p. 207.
24. Jump up^ Jacopo Pirona, Vocabolario friulano, Venezia, coi tipi dello stabilimento Antonelli, 1871, p. 490.
25. Jump up^ Zanini De Vita, Oretta (2009). Encyclopedia of Pasta. University of California Press. p. 122. ISBN 978-0-520-25522-7. Retrieved 24 June 2014.
26. Jump up^ "Horseradish Soup Recipe Updated with Photographs – Polish Easter Food". Culture.polishsite.us. Retrieved2012-07-08.
27. Jump up^ Arnaud, Celia Henry (2010). "Wasabi:In condiments, horseradish stands in for the real thing". Chemical & Engineering News (American Chemical Society) 88 (12): 48. doi:10.1021/cen-v088n012.p048. Retrieved11 November 2012.
28. ^ Jump up to:a b "Nutrition facts for prepared horseradish". Conde Nast, USDA National Nutrient Database, version SR-21. 2014. Retrieved 12 November 2015.
29. Jump up^ Bladha, K. Wedelsbäck; Olssonb, K. M. (2011). "Introduction and use of horseradish (Armoracia rusticana) as food and medicine from antiquity to the present: Emphasis on the nordic countries". Journal of Herbs, Spices and Medicinal Plants 17 (3): 197–213.
