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Video: Canuper (Pyrethrum Majus), Hyssop (Hyssopus) - Cultivation Of Rare Spicy Plants
Canooper and hyssop
Canuper balsamic is a rare spice-aromatic plant. It is also called balsamic feverfew. It is grown in various climatic zones of England, France, Iran, Transcaucasia. But our gardeners know very little of him. But this is an irreplaceable seasoning for canning cucumbers and tomatoes.
Canuper is a perennial herb with a creeping rhizome. Its leaves are light green, oblong. The inflorescence is similar to the inflorescence of tansy, but the "mountain ash" is smaller. Over the summer, the canoper grows up to a meter, and for a very long time stands in a green column, even when all the greenery in the garden has dried up. In winter it leaves green and blooming. In the spring, old stems must be plucked, and over the summer they will grow back.
Canuper's agricultural technology is very simple: the soil should be medium-fertile, loose. My canoper grows along the edge of the rows of currants, so I don't feed it on purpose. Canuper can be propagated in our zone only by dividing the bush, because our seeds do not have time to ripen. The best planting time is spring. Throughout the summer, you will pick fresh leaves for pickling and pickling. They have a bitter taste and pleasant aroma.
Leaves can be dried and used in winter as a spice when stewing meat, fish, vegetables. Canooper does not like pests and, it seems to me, he helps currants in this. In any case, its neighbors are also not damaged by pests. The plant is hardy and unpretentious. If you don't have one in your garden yet, be sure to start it.
Hyssop … One of the most unpretentious spice plants. Perennial, cold-resistant and frost-resistant. It was known even in Ancient Egypt. Flowering hyssop plants are very decorative, can serve as a decoration for the site and, being good honey plants, attract pollinating insects to the site. Local varieties are bred with blue, pink or white flowers.
Hyssop is propagated by seeds, through seedlings or by dividing old bushes in early spring. The ground part of the hyssop is used in the flowering phase, fresh and dried, as a spicy seasoning for canning vegetables and preparing meat dishes, for flavoring mayonnaise and cottage cheese. The leaves, which have a spicy tart taste (something between cloves and pepper), contain oils and bactericidal substances.
In folk medicine, hyssop is used for coughs, bronchitis, bronchial asthma, chronic inflammatory gastrointestinal diseases, as a wound-healing agent.
Harvesting green mass is carried out at the beginning of flowering, when it contains the largest amount of essential oil. Dry in the shade and store in a tightly closed container. For the needs of canning, greens can be cut off until late autumn. Hyssop gives canned cucumbers and tomatoes an extraordinary spicy aroma. It is enough to have 2-3 bushes on the site.
Hyssop grows in one place for 5-6 years, then you need to dig out the old bushes, divide and plant again, deepening relative to the level to the transplant by 5-6 cm. After each cut of greenery under the hyssop, you need to add: 15-20 g of ammonium nitrate, 10- 15 g of superphosphate, 10 g of potassium salt per 1 sq. m. And you will have hyssop greens until the end of the season.