Common names: emerald berry, ground cranberry, bubble cherry, sleepy grass, purse, dog cherries, Jewish apple, sleepy dope.

Distribution

This plant is found in light forests, on forest edges, in ravines, among shrubs, as a weed in gardens, orchards. In many places, physalis has been introduced into cultivation as a vegetable or ornamental plant.

Physalis is widely distributed in Iraq, Bulgaria, the Baltic States, the Caucasus, Central Asia. In our country, the most famous representative of this plant is a decorative Chinese lantern (or immortelle), its fruits are inedible and even toxic.

Applications

Edible varieties of Physalis have been used in both cooking and medicine. Jam is made from fruits, fillings for pies, candied fruits are made, sauces, marinades, pickles are prepared, and berry varieties with a high dry matter content and sugar content are dried for raisins, which almost do not differ from the real one. Physalis juice as a seasoning is added to meat and fish. Boiled physalis fruits make an excellent decoration for cakes.

Benefits

All parts of physalis contain many biologically active substances. Carbohydrates, sugars, pectins, organic acids, carotenoids, ascorbic acid, tannins, micro and macro elements were found in fruits. The leaves contain carotenoids, esters, steroids, cholesterol, phenolcarbolic acids, flavonoids. Alkaloids were found in the roots, and fatty oil was found in the seeds.

Physalis fruits have antiseptic, anti-inflammatory, hemostatic, analgesic, diuretic, choleretic effects. Fresh fruits and juice from them are used for diseases of the respiratory tract, hypertension, dermatoses, dysentery. An aqueous infusion or decoction of the fruit is used for cystitis, urolithiasis, hepatitis, bronchitis, edema, ascites, gout, rheumatism, bruises.

A decoction of the roots is used as an antitussive and analgesic. Tea made from dried leaves and cases of physalis is useful for hypertension.

Attention! Physalis, which grows wild in central Russia, is unsuitable for food due to the high content of toxic substances.

Calorie content and nutritional value of physalis

Calorie content of physalis - 53 kcal.

Physalis nutritional value: proteins - 1.9 g, fats - 0.7 g, carbohydrates - 11. 2 g with spinach and physalis

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PHYSALIS OR BUBBLE GRASS | Science and life

Science and life // Illustrations

Science and life // Illustrations

The fruit of the physalis is in a sheath of fused sepals. The calyx in the first time after flowering grows faster than the fruit. When fully ripe, it dries up and changes its color.

Ornamental physalis is a perennial plant with bright orange "lanterns". It is good to put a vase with dried plants in the darkest corner of the apartment.

Physalis is extraordinarily productive: every flower in it necessarily sets a fruit.

Fruits of strawberry physalis - amber color, sour-sweet, weight 5 - 10 g. They are tasty fresh and smell of strawberries.

Physalis variety Confectioner.

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Physalis is not one of those plants that can be said to grow in abundance in our gardens, but those few enthusiasts who grow this vegetable curiosity fully enjoy peculiar beauty, taste and benefits of its fruits.

It was the funny look of the fruit that gave rise to many names in Russia, among them there are such as dog cherries, bubble grass, sleepy dope. Physalis got its scientific name because of the shape of the calyx of the flower (from the Greek physao - to inflate, physalis - bubble).

Indeed, the calyx of the flower grows strongly and takes the form of a bubble, inside of which there is a round, multi-seeded, shiny orange berry, the size of a cherry. By the time the fruit ripens, the color of the calyx changes from green to bright orange.

Physalis originates from Central and South America, where it grows wild and propagates by self-sowing like a weed. This culture is very popular in Mexico, Guatemala, Peru, Venezuela, Colombia. In these countries, a large number of productive varieties adapted to cultivation on the plains and in the mountains have been bred.

In Russia, physalis became known almost simultaneously with tomatoes - at the beginning of the 19th century. century, but the culture was not widespread. In those days, dishes from physalis was only occasionally served at ceremonial Russian dinners as a dessert.

A large collection of plants of the nightshade family, including physalis, was collected and brought in 1925-1926 during the expedition of N. I. Vavilov. The seeds were sown on experimental plantations of the All-Union Institute of Plant Growing, located in different climatic zones of the country. And it turned out that physalis can be grown almost everywhere, although it grew best in southern Russia and the Far East. They tried to use the collected fruits in the confectionery industry, but it all ended with the fact that they became the raw material for obtaining natural citric acid. Gradually, interest in this vegetable crop dried up.

Once again, physalis was remembered during the Great Patriotic War, when the Soviet Union received several tons of seeds of this plant under Lend-Lease. But, unfortunately, this did not help him become a common culture, and for the time being, physalis firmly established itself only in the areas of amateur gardeners.

FRUITS FOR EVERY TASTE

There are vegetable, strawberry and decorative physalis.

Vegetable physalis is descended from shade-tolerant and cold-resistant Mexican plants. These are strongly branching plants with elongated-ovate leaves. Depending on the variety, the tops are yellowish, green, dark green and purple.

The plants are cross-pollinating, the flowers are relatively large, yellow, with dark purple bases of the petals. Mature fruits are large, of various colors: yellowish, green, yellow-green, bright yellow, yellow-violet and violet, weighing 30-80 g. Their surface is covered with a sticky waxy coating, bitter taste.

Strawberry, or berry, physalis comes from South American self-pollinating plants; it has densely pubescent stems and oval, slightly corrugated, dark green with yellow leaves. The flowers are smaller than those of the vegetable physalis, pale yellow, with brown speckles at the base of the petals. The berries are medium-sized, yellow or bright orange, sweet and sour-sweet, with a strawberry taste, weighing 5-10 g. There is no sticky waxy coating on them. Strawberry physalis is sometimes referred to as raisinberry or ground cranberry by gardeners.

Very popular with gardeners and florists is decorative, or garden, physalis. It is represented by several types of tall and low plants with green and crimson shoots, large and small bell-shaped drooping flowers with a red, white, blue corolla and "lanterns" of various sizes, yellow, orange, red or hazel. Grow decorative physalis as a border plant; it not only looks good in the garden, but can also be an unconditional decoration of any winter bouquet. To do this, the stems with "flashlights" are cut off before the color of the boxes begins to change, and without any pretreatment they are hung to dry in a warm room.

DIETARY PRODUCT

The immature fruits of physalis contain toxic substances (glycoalkaloids), which disappear by the time they reach full maturity.

In mature fruits, 3-6% sugars, 1-2.5% proteins, tannins, pectin substances, flavonoids, organic acids (citric, malic, succinic, tartaric), steroid and wax-like compounds, bitterness, essential oils and a complex of vitamins were found: provitamin A (total carotenoids), vitamins B ₁ , B ₂ , B ₁₂ , C, P, PP with all the necessary macro- and microelements.

Physalis fruits are considered a valuable dietary product with a balanced composition of biologically active substances that have a diuretic, choleretic, antispasmodic, antimicrobial, anti-inflammatory and anthelmintic effect. They can be used for diseases of the urinary tract, gastrointestinal tract and respiratory system, and due to the high content of pectin, as a component that binds and removes microbial toxins, heavy metals, radionuclides and excess cholesterol from the human body.

The balanced complex of nutrients, vitamins and microelements contained in physalis makes it possible to consider it as a means of restoring the body's ability to heal itself. That is why it is especially useful for people who have had long-term severe illnesses.

Before eating, the fruits of vegetable physalis, freed from covers, are washed with hot water or blanched for 2-3 minutes to remove sticky waxy substances that have a not very pleasant smell and bitter taste. Physalis is added to salads, vegetable soups and canned vegetables. Delicious sauces, caviar, candied fruits, jams and sweets are made from fruits, they are pickled and salted, getting a great snack. Strawberry physalis is used to make jam, marmalade, jams, candied fruits, compotes, jelly, sweets. Since the fruits of this species are devoid of a waxy coating, they are simply washed, but not blanched. You can also dry them using, like raisins, somewhat less sweet than real ones.

Any physalis, due to the high content of pectin, has gelling properties.

Gardener - note

PHYSALIS IN THE GARDEN

Modern varieties of physalis are well adapted to the climatic conditions of Russia, they can be grown in open ground wherever tomatoes grow. The best temperature for growth is 18-25°C. Plants withstand autumn frosts down to -2°C.

Strawberry physalis, unlike vegetable physalis, is more demanding on heat. Its seeds begin to germinate at a temperature not lower than 15 ° C, and the plant itself develops well only with a short southern day. Under the conditions of a long northern day, the growing season is extended and ripe fruits can be obtained only when this species is grown through seedlings.

Physalis succeeds on all soils, except for acidic and excessively moist. Grows better when making humus or compost with the addition of superphosphate. It should not be planted on soils that are abundantly manured, otherwise the plants will grow strong tops, and the formation and ripening of fruits will be delayed.

You should not plant it where eggplants, peppers, tomatoes, potatoes were grown - it will develop poorly due to one-sided depletion of the soil. In addition, all these are related crops and they suffer from the same diseases and pests. The best predecessors of Physalis: pumpkin, cabbage, legumes and root plants.

Physalis care is the same as for tomatoes. But physalis do not stepchild, because the main crop is formed on the side branches.

The signs of fruit ripening are the drying of the caps and the acquisition by them of the color characteristic of this variety. Ripe fruits fall off, in dry weather they can lie without spoiling for 7-10 days. Physalis can be harvested once a week, starting with fallen and ripe fruits, and then plucking well-developed greens. The removed fruits are stored in a dry room in small slatted boxes. At a temperature of 12-14 ° C, mature physalis lies for 1-2 months. At a higher temperature, it ripens and deteriorates faster: at a temperature of 25-30 ° C, it takes 1-2 weeks to ripen.

Note to the hostess

NOT ONLY DELICIOUS JAM

Sauce

1 kg mature physalis, 4 onions, finely chopped, 1.5 cups granulated sugar, 1.5 cups vinegar, 1 tsp. chopped ginger, 2 tsp. salt, cayenne pepper to taste.

Wash the fruits and pierce with a thick needle in several places. Mix all the ingredients, bring to a boil, add the fruits and cook over low heat for 45 minutes, stirring constantly. Pour hot into steam-sterilized bottles and, after cooling, close with a cork.

PHYSALIS, PICKLED

500 g of physalis fruit, 2-3 buds of cloves, bay leaf, a piece of hot pepper, marinade (50 g of salt, 50 g of granulated sugar, 1 tsp of vinegar essence per 1 liter of water).

Peel the fruits from the shell, remove plaque with hot water, wipe, chop and place tightly in jars. Add cloves, hot pepper and bay leaf. Pour marinade, sterilize for 20 minutes and roll up the lids.

PHYSALIS SALTED

1 kg of physalis, 50 g of spices (dill, horseradish, garlic, red pepper, black currant leaf, tarragon, basil, mint, parsley, celery).

Brine: for 1 liter of water 60 g of salt.

Peel the physalis fruits from the shell, remove the plaque and put in jars with spices. Pour in brine, cover with a clean cloth and leave for 7-10 days at room temperature for fermentation. Mold that appears during fermentation is recommended to be removed. After the appearance of a sour taste, the brine is drained, filtered, boiled, poured into jars again and rolled up. Store in refrigerator or cellar.

IKRA

500 g of physalis, 200 g of onions, 200 g of carrots, 100 g of parsley or celery roots, salt, sugar, ground black pepper, bay leaf, finely chopped garlic, dill and parsley to taste.

Physalis fruits, onions and roots are peeled, chopped and fried on a vegetable oil. Add to taste salt, sugar, ground black pepper, bay leaf, finely chopped garlic, dill and parsley. Well warmed mixture carefully mix until a homogeneous mass is obtained.

Chilled caviar is served on the table.

JAM

1 kg of physalis fruit, 1 kg of sugar.

Peel the physalis fruits from the shell and remove the plaque. The smallest ones - pierce in several places, medium ones - cut in half, large ones - into 4 parts, put in an enamel bowl and pour hot syrup over. After the syrup has cooled, cook in several stages. Add a few clove buds or pieces of ginger before the last stage of cooking to add flavor.

CANDIED

Heat the finished jam and pour on a sieve, allowing the syrup to drain. Put the fruits on a baking sheet and dry in the oven at a temperature of 35-40 ^about C. In a well-ventilated kitchen, you can dry without heating.

Sprinkle dried fruits with sugar and store in jars with lids.

CANDIES

Carefully cut the caps of the physalis fruits with thin scissors so that when the film is folded back, a star is obtained. Dip each fruit into melted chocolate and leave on a sheet of paper until it hardens.

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