Sugar root

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Sugar root
Sugar root (Sium sisarum), illustration

Sugar root ( Sium sisarum ), illustration

Systematics
Euasterids II
Order : Umbelliferae (Apiales)
Family : Umbelliferae (Apiaceae)
Subfamily : Apioideae
Genre : Merk ( Sium )
Type : Sugar root
Scientific name
Sium sisarum
L.
Sium sisarum
Sugar root seeds

The Sugarroot ( Sium sisarum ), also Gierlen , Görlin , sugar Wurz , Süßwurzel or sugar Watch called, is a plant that the family of the Apiaceae belongs (Apiaceae). It is a crop from Eastern Europe and Asia. The wild form is widespread from the Caucasus to Siberia . The name is derived from the sweet taste of the root.

description

Sium sisarum grows as a perennial herbaceous plant . It reaches heights of growth of 100 to 150 centimeters. A bundle of white, thickened (roughly finger-thick) roots is formed, which look similar to the roots of sweet potatoes or dahlias , but are significantly thinner and reach a length of 15 to 20 centimeters, some even up to 30 cm. The middle root is most strongly developed. The roots are gray to white, the flesh white. They are cylindrical and slightly tapered. 10–15 individual roots are formed, which have a somewhat woody, fibrous core. The plant is hardy .

The leaves are imparipinnate with three to eleven pinna leaflet . The narrow leaflets have a serrated leaf margin. The leaves of younger plants are pointed, and older ones round.

The plant comes to flower in July and August. They are only formed in the 2nd year after sowing. The flowers stand together in terminal dold-like inflorescences . The small, fragrant flowers are star-shaped. The petals are white.

The brown fruits are short and resemble those of the carrots. As with carrots, the partial fruits stick together. The seed is 0.75–1 mm wide and thick and 2–2.5 mm long. The fruits are achenes .

The chromosome number of the species is 2n = 22.

Origin and history

The original distribution area of ​​the sugar root includes Western Asia, Central Asia, the Caucasus, Romania, Bulgaria, European Russia, Ukraine, Moldova and Hungary. The sugar root probably comes from eastern Asia. Most see China as their country of origin. It was still unknown in Europe in antiquity. Jacobus Theodorus “ Tabernaemontanus ” writes in his herb book from 1625: “It is said that Keyser Tiberius , as Pliny writes LIB.19.CAP5.28., Had such a desire to eat these turnips that he had them all year round on the Rhine order and let it lead in Italiam, then they are good and good for the stomach ”. Also Gerard (Herbal) and Lenz cite the same location; Gerard mentions Sisarum as the Latin name and mentions Gelduba ( Gellep ) as the place of origin. However, this is probably due to a confusion with the parsnip ( Pastinaca sativa ), also an umbellifer, because the sugar root was not native to Germany.

The sugar root came to Europe via Russia in the 15th century . During the Renaissance , cakes and other fine dishes made from sugar roots are said to have been served on English tables for the first time. The root was also used to produce sugar., Marggraf published corresponding experiments as early as 1747. It was cultivated in Italy and Germany until the mid-19th century, when it was replaced by the potato. and only grown in pharmacy gardens. Today the sugar root is largely unknown in Europe and is hardly grown any more. This is probably due to the fibrous core and the complex processing due to the shape of the root. In contrast, it is still cultivated in China , Japan and Korea . In Anatolia , like many other wild plants, the sugar root is sold by women in special “women's markets”. The plant has not yet been used for breeding purposes.

use

Cultivation and harvest

The cultivation period is 6–8 months. A location with lighter, nutrient-rich soil is chosen for cultivation, which makes it easier for the roots to grow in length and for harvesting. Sugar root is well adapted to the Central European climate. The plant does not tolerate waterlogging. The same crop rotation should be observed for the cultivation of sugar roots as for carrots, because they do not get along well with each other. The plant is propagated generatively via seeds or vegetatively via root sections or division of the rhizome. Because of the low genetic variability of the sugar roots, sowing leads to uniform plants in the stand. The sowing is carried out in March on soil that is not fresh (with manure), or in autumn because it is hardy. The advantage of the autumn sowing is the growth advantage, because the seed germinates very slowly and takes about 35 days. In order to shorten and improve the germination time and safety somewhat, the seeds can be pre-soaked (pre-germinated) in water. Then it is gently dried again so that it is seedable (free-flowing). The row spacing for sowing should be selected to be 20–30 cm. The end distance in the row should be about 15 cm. The seeds are sown more densely and to a depth of 1.26 cm. For the sowing of 1 m² 4 g of seeds are needed. When the plants are at the 4-leaf stage, the seeds can be twisted (isolated). The plants obtained can also be planted. Often it is also pre-cultivated on seed beds and transplanted later. This also happens in the 4- to 5-leaf stage. Vegetative propagation leads to large plants faster than sowing. For this purpose, roots are chosen that have a good shape and are as large as possible, which improves the variety with a multi-year cultivation cycle. Planting takes place 2 to 4 weeks (late March to early April) after sowing. The partial plants or root parts are planted at the same distance as for sowing at a depth of 5 cm. After that, the culture behaves in the same way as when sowing. Fertilization corresponds to that of carrots and should be split into 2–4 applications. During the main growth, the sugar root needs a lot of water. The fibrous core in the root develops more intensely through prolonged drought.

The harvest takes place in autumn or in winter. For household use, the roots can be driven into sand and stored in the cellar. Only young roots of the annual plant are usable. The mechanical harvest is carried out with machines like those used for chicory roots, black salsify or carrots. The yield is 1–2 kg / m². Bussard gives 1.2-1.5 kg / m² (120-150 kg / are). The floating in dark forcing rooms for bleached sprouts is also known. The 10 to 15 cm long shoots can reach 30 to 40 g per plant. According to Gerard, the harvest takes place in March or April before the plant sprouts.

Seed growing and propagation

As soon as the seeds on the umbels turn brown, the latter can be cut off to dry and then dried in a protected manner. This is given from August to October. The main ripeness extends from August to September. One gram of seeds contains around 600 grains and one liter of seeds is around 400 g. The seeds can germinate for three years. Seeds should only be taken from plants in their second year. The removal of plants with the desired root development is just as important. The breeding goals are low fiber content in the root core, the largest possible diameter and length and good taste. It is best to sort the roots, store them and plant them separately the next year before propagation. Since the plant is perennial, seeds can be harvested every year.

Diseases and pests

Most diseases and pests are found that are also present in carrots, parsnips and parsley. Mice in particular also target the sweet roots.

use

The plant is primarily used as a root vegetable . The root is boiled in water. or fried. The meat is floury and tastes sweet and aromatic. The annual roots taste best. After cooking, the fibrous core can be easily removed. According to Gerard, it can also be fried in butter or oil or otherwise prepared, " according to the skill of the cook, and the taste of the eater ". The fresh root is suitable for consumption in its raw state. The roots can also be used to make brandy . The leaves that appear in spring are very aromatic and can be used in mixed salads.

ingredients

The raw root meat contains 4 to 8% sugar ( sucrose ) and a dry matter of 16%. The dry matter contains 63-65% sucrose . The dry matter of the leaves is just under 8%, with 25 and 12% of the dry matter, respectively, they are rich in proteins and sugar. The sprouts contain more vitamins than the roots and the vitamin content is higher after production in the greenhouse. That is why it was grown a lot when sugar was rare and expensive. The roots also contain minerals and pectins.

Medical importance

  • Leonhart Fuchs describes the sugar root, the "Sisern", as lovely and sweet, with the same taste as the gelatinous beets . “The seed dried, powdered and ingested in wine is good as the Heschen (sobbing) have and grim in the body. Sisers inspire pleasure in conjugal work, strengthen the heart, are useful to those who have vomited badly. "
  • Nicholas Culpeper (1616–1654), an English doctor and astrologer, writes that the plant has an “opening, cleansing and diuretic effect”. The root helps the liver and strengthens digestion . Like other umbelliferae such as celery or ground elder , the sugar root also has aphrodisiac properties.

The species Sium latifolium , native to Central Europe and related to the sugar root, was used as a medicinal plant until the 20th century.

Individual evidence

  1. ↑ a b c d H. Jäger: Illustrated library of agricultural horticulture - fruit and vegetable growing and gardening in France and England , third section - The Apotekergarten - Die Zuckerwurzel , Verlag von Otto Spamer Leipzig, 1859, pp. 325–328
  2. ↑ a b c d e f g h i j k l m n G. Vogel et al., Handbuch des Spezial Gemüsebau - 127 Zuckerwurzel, 1996, Ulmer Verlag, ISBN 3-8001-5285-1 , pp. 1049-1052
  3. ↑ a b c d e C. H. Kleemann, RE Clemen: Allgemeine Handbuch des Gartenbaues , printed and published by C. Flemming 1859, p. 102
  4. ↑ a b c d e f g Vilmorin-Andrieux & Cie, Les Plantes Potagères, third edition 1904, p. 91
  5. ↑ a b c d e f James M. Stephens, Skirret - Sium sisarum L. , University of Florida, Institute of Food and Agricultural Sciences Extension, Document HS667, 1994 (Review 2009), p. 1, https: // edis. ifas.ufl.edu/mv134
  6. ↑ a b c d e f g h i j J. Becker-Dillingen, Handbook of the entire vegetable cultivation , 5th edition, Verlag Paul Parey 1950, pp. 701–705
  7. ↑ A. Ypey, Vervolg op de Afbeeldingen der artseny-gewassen met derzelver Nederduitsche en Latynsche beschryvingen . Printed by JC Sepp and Son 1813, p. 70
  8. ^ A b H. C. Thompson, Vegetable Crops , 4th Edition, McGraw-Hill Book Company, 1949, p. 350
  9. ↑ a b c d e f g J. Y. Péron: Potentialities of the Widening in the Vegetable Assortment in the Umbelliferae: The Case of tuberous-rooted Chervil and Skirret , Acta Horticulturae Volume 242, 1989, pp 123-134. doi : 10.17660 / ActaHortic.1989.242.16
  10. ↑ O. Maly: Instructions for determining the genera of the phanerogamic plants that grow wild in Germany and are generally cultivated , 2nd increased edition, printed by: W. Baumüller, Vienna 1858, p. 53.
  11. ^ Erich Oberdorfer : Plant-sociological excursion flora for Germany and neighboring areas . With the collaboration of Angelika Schwabe and Theo Müller. 8th, heavily revised and expanded edition. Eugen Ulmer, Stuttgart (Hohenheim) 2001, ISBN 3-8001-3131-5 , pp.  712 .
  12. ^ Sium in the Germplasm Resources Information Network (GRIN), USDA , ARS , National Genetic Resources Program. National Germplasm Resources Laboratory, Beltsville, Maryland. Retrieved May 10, 2018.
  13. ↑ a b c d Harald Othmar Lenz: Botany of the ancient Greeks and Romans - German in excerpts from their writings , print: Verlag von EF Theinemann, Gotha, 1859, p. 97
  14. ^ EL Sturtevant, History of Garden Vegetables - Skirret Sium sisarum L., in The American Naturalist Volume 24/84, 1890, pp. 719-744
  15. ↑ Marcus Woodward (ed.), Gerard's Herbal, the History of plants. London, Senate 1994, 241
  16. ↑ JC Gotthard: Handbook of practical technology or manufacture, factory and handicrafts - Third chapter: Die Zuckersiederei , printing: Hamburg and Mainz with Gottfried Vollmer, Basel, 1805, pp. 89–208
  17. ↑ Histoire de l'Académie Royale des Sciences de Berlin 1747, p. 79
  18. ↑ A. Meyer, R. Vögel: Red List for Endangered Cultivated Plants in Germany , Study on behalf of the Federal Ministry of Food and Agriculture , Eberswalde, Issue No. 100, 2005, p. 33
  19. ↑ a b Hüsnü Can Baser, Current Knowledge on the Wild Food and Non-Food Plants of Turkey . In: VH Heywood, M. Skoula (Ed.), Identification of wild food and non-food plants of the Mediterranean region. Cahiers Options Méditerranéennes Volume 23, 1997, 129–159 (Chania, Center international de hautes études agronomiques méditerranéennes)
  20. ↑ a b c d L. Müller, Gemüsebau - A handbook and textbook for horticultural practice , Verlagsgesellschaft H. Rillinger, Nordhausen am Harz, 1937 ?, p. 233
  21. ^ A b H. Settegast, Illustrated Handbook of Horticulture , Verlag von JJ Arnd, 1909 ?, p. 687
  22. ^ A b c d e L. Bussard: Culture Potagère et Culture Maraîchère , 2nd edition, publisher: Librairie J.-B. Baillière et Fils, 1909, pp. 143-144
  23. ↑ a b c E. Hetz: Vegetable Biographies (47) - Zuckerwurzel , Thalackers General Seed and Plant Offer, Horticultural Magazine November, 1996, p. 49
  24. ↑ G. Liebster, product knowledge of fruit and vegetables , Volume 2, Marion Verlag GmbH, Düsseldorf, 1996, pp. 318-319
  25. ↑ Marcus Woodward (ed.), Gerard's Herbal, the History of plants. London, Senate 1994, 241
  26. ↑ Marcus Woodward (ed.), Gerard's Herbal, the History of plants. London, Senate 1994, 241
  27. ↑ DAJGK Batsch: Attempt to provide instructions on the knowledge and history of plants , part 2, print: JJ Gebauer 1859, p. 68
  28. ^ J. Leclerc and JY Péron: Mineral, Sugar and Vitamin Contents of Skirret (Sium sisarum L.) , Acta Horticulturae No. 242, 1989, pp. 325-328
  29. ^ Leonhard Fuchs : New Kreüterbuch , printed by Michael Isingrin, Basel 1543, pp. 742-746 ( online )

Web links

Commons : Sium sisarum  - collection of images, videos and audio files