Black cabbagealso known as black mustard (brassica nigra)belongs to the group the oldest plants grown by man. Its presence was confirmed in archaeological excavations conducted in Western Asia and Central Europe, where it was intensively used several thousand years ago. In many societies, its unique properties were attributed – not only nutritional, but also protective, which caused that it gained the status of an almost sacred plant. A characteristic structure – heavily innervated, dark green leaves, yellow flowers collected in clusters and thin, elongated pods containing small seeds – distinguishes it from other representatives of the brassica family. This plant, often reaching over a meter of height, develops quickly and strongly, which makes it resistant and easy to grow on properly moist, fertile soils.
Black cabbage references can be found in Medical texts of ancient Egyptwhere it was used as a natural treatment support agent. Greek doctors attributed its stimulating properties to digest and improve circulation. In the ancient world, her presence on the tables and in the first aid kit was widespread: as a spice, medicine and a symbolic amulet. The intense taste and aroma of seeds, reminiscent of spicy notes with a delicate bitterness, was perfect for preserving food, which further strengthened its position in the kitchen. In some cultures she also performed a ritual function. It was used in rites to ensure prosperity, protection against diseases and abundance. Seeds were worn as an amulet, and the infusions and compresses from the leaves were used at colds, muscle pain and inflammation.
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This plant is distinguished by an impressive nutritional composition, which makes it more and more often recognized not only in the kitchen, but also in dietitian and natural medicine. Contains significant amounts vitamin Cresponsible for the protection of cells against oxidative stress, and vitamin Krelevant to blood clotting and health of blood vessels. Its regular consumption has a positive effect on the lipid profile and blood pressure, which makes it particularly recommended in the prevention of cardiovascular diseases. In countries where black mustard is widely used, a lower level of liver diseases is recorded, which is attributed to its properties supporting the work of this organ and improving natural detoxification processes.
In addition to vitamins, black cabbage also contains numerous minerals: Calcium, iron, potassium and magnesium. Thanks to this supports the body’s electrolyte balance and proper work of the digestive system. The presence of glucosinolans and flavonoids is responsible for its anti -inflammatory effect, which explains its use in home therapy for the symptoms of colds, muscle pain or rheumatic ailments. In folk medicine, it has been used externally in the form of compresses for centuries, and internally as a means of supporting digestion and appetite.
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Both leaves and black cabbage seeds are widely used in the kitchens of many regions of the world. Its intense, spicy taste, especially clear after thermal treatment, makes it valued Introduction of sauces, pastes and marinades. In Europe and Asia, the seeds of this plant are the basis of a traditional mustard, which owes its sharpness and deep aroma to black mustard. In turn, the leaves, served after cooking or short blanching, work well as an addition to meat stews, single -pot dishes and silage. On the other hand, young, delicate shoots are often used raw – in salads and sandwich pastes.
The growing popularity of vegetable cuisine and interest in low -processed products make black cabbage back to favor also in modern recipes. Increasingly, it appears in recipes for soups, vegetable curry and homemade dressings based on ground seeds in a mortar. In Indian cuisine, where roasted black cabbage seeds open almost every dish fried in clarified butter, this plant continuously has an important spice function. High -temperature seeds released essential oils and strengthens their taste, giving the dishes Characteristic, slightly smoky aroma.
Source: NowowoPuje.pl
