Pea Nut - useful properties and cultivation
Every year on our site, one bed was necessarily reserved for ordinary peas. Ripe green peas were enjoyed by both adults and children, we added it to salads and soups, and a little ripened peas remained for the winter. Over the years, there has been some disappointment in this culture due to pest damage. It was worth a little time and write lost: half the crop as it was. And one more thing: he too matured, half-already amazed. Now, this previously indispensable representative of legumes has replaced chickpeas for us.
Abandoning the green peas helped the case. One day a neighbor came and, watching me sorting out peas, separating healthy from diseased, sympathetically called me "Cinderella", stating: "Eugene, if I were you, I would replace this culture with another pea called Nut. Pests do not like him, because in the greenery it contains a lot of oxalic acid. ”
Further, with great pleasure demonstrating her knowledge in medicinal herbs, she did not fail to list all the healing properties of chickpeas. At the same time, it took me a lot of patience to listen to her to the end. Nevertheless, despite her tiring lecture, I thanked her for the information and promised to "take note."
Chickpeas, or Turkish peas, or mutton peas (Cicer arietinum) - a plant of the legume family. Chickpea seeds are a food product that is especially popular in the Middle East; basis for hummus.
Useful properties of chickpeas
Useful properties of chickpeas, we list not from the words of my dear neighbor, but according to experts. Some of them believe that thanks to the tryptophan contained in chickpeas, which significantly improves the functioning of the human brain, a transition was prepared from prehistoric chaos in the minds of people to a highly organized mind.
Scientists came to the conclusion that people were “wiser” thanks to this amino acid, which is directly related to the production of the most important hormone serotonin, which ensures the transmission of electrical impulses from cells.
Chickpeas are rich in vitamins and minerals. It contains phosphorus, potassium, calcium, magnesium, molybdenum, lecithin, riboflavin (vitamin B2), thiamine (vitamin B1), nicotinic and pantothenic acids, choline. Vitamin C is also present in chickpeas in sufficient quantities, and its quantity in germinating seeds increases significantly. It also contains healthy fats (from 4 to 7%).
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 equally dangerous diseases. It is believed that eating chickpeas 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. As you can see, chickpeas help in many cases, including the prevention of diseases, and most importantly, it will not harm anyone.
Since chickpeas are a very ancient culture (people knew about it several millennia ago BC), it has a rich world history. The Greeks and Egyptians introduced it into the diet for the first time. In ancient Egypt, pharaohs on frescoes were depicted with chickpea twigs, symbolizing power, power and male power. Believing in the afterlife, the Egyptians accompanied their rulers into another world with the seeds of this plant. They write that they were found by Japanese archaeologists in the tomb of Tutankhamun. Chickpea has a very wide geography of distribution: North America, Iran, India, Burma, Italy, Tanzania, Australia and many other countries.
The number of human lives saved thanks to chickpeas during periods of severe droughts and other natural disasters cannot be calculated. Among legumes, it is considered unrivaled in nutritional and medicinal properties.
Another important useful property of chickpeas: it has a rod, penetrating soil to a depth of 2 m, a branched root. Nodules are formed on it as a result of the symbiosis of plants with nodule bacteria, due to which the roots are good suppliers of nitrogen fertilizers to the soil (about 50 kg of nitrogen per 1 ha, which corresponds to 150 kg of ammonium nitrate). Whatever the powerful “investment” of chickpeas for the future harvest of other crops!
First of all, and the best place for this pea is the plot on which all previous years had the least number of perennial weeds. The soil before planting should be loose and soft. Chickpeas well tolerate crowding, so beds can be placed at a distance of 15-20 cm from each other. True, there are recommendations to plant chickpeas more spaciously, with a distance of up to 50 cm in order to obtain a better crop.
The depth of the beds should be at least 10 cm (there are recommendations - up to 15 cm). If planted so deeply, then, probably, it is advisable to treat chickpea seeds before planting with drugs to improve their germination and increase productivity. The optimal time for sowing seeds of this crop is the period when the topsoil warms up above +5 ° C.
Chickpea care is carried out taking into account some of its features. Chickpea is a self-pollinating plant of the "long day", does not curl like peas, does not crumble, and does not lie down, although it reaches 50-60 cm in height. Not all gardeners consider it to be high-yielding, although in private gardens it is quite realistic to get crops per hectare of 3 tons or more. The plant is resistant to heat and drought, seedlings withstand frost up to minus 7 ° C. However, it is not recommended to subject it “unnecessarily” to frost tests.
All plants love heat, so many summer residents recommend chickpea planting in early June. It is believed that chickpeas grow well and bear fruit even on poor soils, so to get a good crop of this crop it is not necessary to seriously take care of fertilizers. Nevertheless, chickpeas are recommended to be fed with phosphorus and potassium fertilizers (and he himself has enough nitrogen).
This culture almost does not tolerate herbicides, and plants can destroy not only newly introduced chemicals, but also residual chemical elements that remain in the soil for a long time. For this reason, for chickpeas, it is best to select a site that has not been treated with “chemistry” for more than 2 years. It is clear that the dacha is precisely the place where God himself ordered the cultivation of this pea, since summer residents, as a rule, use chemistry very carefully in their garden.
It is believed that chickpeas can be harvested as early as 80 days after planting, but for some varieties this period can be about 100 or even 120 days. Of course, one should not miss the moment of ripening, since it is undesirable for chickpeas to fall under the autumn rains, which will lead to damage to the crop.
Chickpeas are used as food, like regular peas, for preparing various dishes: soups, salads, vinaigrettes, side dishes and pies.
For the prevention and treatment of diseases, you can use the following recipe: rinse half a glass of beans twice and add water overnight. In the morning, chickpea grains will double in volume. This is the daily allowance for an adult.
Swollen beans in water can be eaten raw, if the stomach allows, or cook: pour water again and cook for half an hour, periodically adding water to the original volume. Use boiled chickpeas for 3-5 tbsp. tablespoons and the same amount of broth half an hour before a meal for 20 days. Then they take a break for ten days, then repeat the procedure, and so 2-3 times a year.