Peas chickpeas - medicinal properties, varieties, cultivation

The oldest civilizations and plants ...

There has always been a close relationship between them. On the one hand, people usually settled where natural conditions allowed and vegetation could grow that could be used as food. On the other hand, a person selected, increased and improved plant populations, even raised individual cults. The list of crops that "made" the greatest contribution to the development of the ancient world, according to scientists, is headed by wheat, followed by rice, corn, peas and chickpeas. As for the last plant, it has long been under the scrutiny of botanists, historians and archaeologists.

Chickpea has a rich biography and extensive geography of distribution: North America, Iran, India, Burma, Italy, Tanzania, Australia - it is everywhere. The number of human lives saved by chickpeas during periods of severe droughts and other natural disasters cannot be calculated. Among legumes, in nutrition and medicinal properties, it is out of competition.

The first tasters of wild chickpeas, believed by ancient scholars, were the Greeks and Egyptians.

Later they introduced him into the culture. Thus, in the excavations in Greece, seeds of cultivated plants, whose age is dated to 5450 BC, are found. e. In ancient Egypt during the construction of the pyramids, the goddess of the sky was depicted as a cow, which was reflected in the wall paintings, and the noble animal ate nothing more than chickpea. Quite often the pharaohs on frescos were depicted with a branch of chickpeas symbolizing power and male power. Believing in the afterlife, the Egyptians accompanied their rulers to another world with the grains of this plant. In the tomb of Tutankhamun, Japanese archaeologists found the chickpeas.

The Latin name for chickpeas - cicer, apparently, comes from the Greek kikus, which means "power", or "strength". This is an annual bean plant. The root root, penetrating the soil to a depth of 2 m, branched, nodules can form on the roots - the result of a symbiosis of plants with nodule bacteria.

The leaves are pinnate-complex, flowers are single, axillary, small, of various colors, consisting of a 5-toothed calyx. The beans are short, swollen, oval-elongated, straw-white. The seeds in the bean are usually 1-2, rarely 3. The seed peel is mostly white or brown. Mass of 1000 grains - 250-500 g.

Chickpea is a self-pollinating plant, of a long day, does not curl like peas, does not crumble and does not lie down, although it reaches 50-60 cm in height. It can hardly be called high-yielding. To get 2 tons of grain per hectare is the farmer’s dream (however, 3 tons and more were collected in gardens and varietal testing plots). The plant is resistant to heat and drought, seedlings withstand frost up to -7 ° C.

There are mainly two kinds of chickpeas: desi (small, angular, stained) and kabuli (white, round and larger grains). However, these names are mostly operated by scientists and specialists, and in the people the plant is called in different ways: mutton peas, turkish, cossack, pupa...

Chickpeas - useful, healing properties

By cultivated areas, chickpeas is the third largest in the world among leguminous crops. In India and Pakistan, it is grown on more than 8,4 million hectares. Ethiopia in recent years has increased chickpea production by more than a hundred times. The largest grain producers are Canada and Australia. A few years ago in these countries there was no idea what chickpeas were, and today they have brought the production of this leguminous crop to hundreds of thousands of tons. No wonder: both Canada and Australia sharply reduced the area under steam and farmers and other legumes appeared on the fields of farmers as the best predecessors for wheat. In addition, these countries received a valuable food product.

Judge for yourself, the protein in its seeds contains from 20,1 to 32,4%. Moreover, according to the digestibility, the set of amino acids, in particular, methionine and tryptophan, chickpeas have no equal among crops. This fact led Israeli biologists to the idea that the ancient civilizations of Mesopotamia and Egypt owe their origin to chickpeas. Thanks to the tryptophan contained in chickpeas, which qualitatively improves the functioning of the human brain, the transition from prehistoric chaos to an organized society was prepared. People have become smarter, since this amino acid is directly related to the production of the most important hormone serotonin, on which the transmission of electrical impulses of the cell depends. Nature has not deprived chickpeas of vitamins and minerals. He pulls out of the ground and drives into a pea almost the entire periodic table.

It contains phosphorus, potassium, calcium, magnesium, molybdenum, lecithin, riboflavin (vitamin Bg), thiamine (vitamin Bi), nicotinic and pantothenic acids, choline. Vitamin C is also present in sufficient quantities - from 2,2 to 20 mg per 100 g of biomass, and in germinating seeds its amount increases sharply to 147 mg per 100 g of dry matter. The amount of fat ranges from 4,1 to 7,1%. But most importantly - it accumulates such a valuable trace element as selenium.

This is especially important for regions with selenium deficiency. Lack of selenium causes a number of serious diseases in a person - weakness, increased fatigue, diseases of the pancreas and thyroid gland, dystrophy of the heart muscle, multiple sclerosis, oncological and other no less dangerous diseases. Eating chickpeas, you can reverse the disease, renew blood, protect your body from neoplasms. Practice has repeatedly proved that chickpeas help diabetics, those exposed to radiation, as well as anemia, cardiac arrhythmias, nervous diseases, dental diseases and gum disease, acne, skin rashes. In addition, it promotes the dissolution of stones in the gall and bladder, cleanses blood vessels, normalizes blood pressure. It can help many, and most importantly it will not harm anyone.

Perhaps such a track record of the beneficial substances of chickpeas can not leave anyone indifferent. "Ill" and I am this plant. The search for seed began. It was not easy. In seed-growing shops, there was no chickpea on the seed market; I had to turn to varietal testing plots in scientific agricultural institutions. In Ukraine, peas have always been dominant in industrial crops, and chickpeas in household plots. Especially sown it in the post-war difficult time, it was believed that if the chickpeas are on the table, the children will grow up strong and healthy.

Chickpeas - varieties

I grow two varieties of chickpeas - Dobrobut (with a white peel of seeds) and Color (with a brown peel). The agricultural technology of chickpeas is similar to the agricultural technology of peas. I sow very early, the distance between the rows is 30, in the row of 8-10 cm. The seed placement depth is 6-8 cm. After sowing, the harrow section. When harvesting chickpeas, I’ll pristuyu when most beans turned yellow and the seeds became hard.

Even in dry years, chickpeas give a good harvest: Dobrobut (in terms of hectare) - about 1,7 tons, and Color - more than 2 tons, and this despite the fact that not the best plots of land were allocated for crops. In addition, chickpeas leave behind at least 50 kg of nitrogen (per 1 ha) in the soil, which is equivalent to adding 150 kg of ammonium nitrate.

Given that the cost of ammonium nitrate is quite high, chickpeas "invested" for the future crop, taking into account the cost, delivery and the cost of fertilizing at least 500 grams per 1 ha. With neighbors in the garden, chickpeas maintains quite good neighborly relations. Carrots, onions, potatoes, and tomatoes next to it grow larger and less sick.

Cooking of chickpea dishes

Nut is traditionally used in Ukrainian cuisine for cooking various dishes-soups, vinaigrettes, side dishes and very tasty pies. For the prevention and treatment of diseases, the following recipe is used: half a cup of grain twice rinse and pour water overnight. In the morning, the chickpea kernels will increase in volume approximately twice and many of them will whiten with a spout. This is the daily norm for an adult.

The grain can be eaten raw, if the stomach allows it, or boiled (pour the swollen grains with warm water and cook for half an hour without closing the lid, periodically add water to the original volume). Use boiled chickpeas 3-5 tbsp. spoons and the same amount of broth half an hour before a meal and so three times. The course is 20 days.

Ten days break, then repeat the procedure, and so three times a year.

So, the oldest culture of the planet - chickpeas appeared before us in a new look. The healing properties of it, used by our ancestors for many centuries, have found scientific confirmation. That is why we should treat the chickpeas with great respect and respect.

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