Useful information

Fragrant Mirris - useful and medicinal properties

Fragrant Mirris (Myrrhis odorata) We have Mirris fragrant (Myrrhis odorata) almost unknown, and in European countries it has been used for many centuries both in cooking and as a medicinal plant. The great Pliny in his "Natural History" mentions myrrh under the name "antriskus". Of course there is also a real antriskus, but this is a conversation for a separate article.

As a garden plant, it has been cultivated in Europe, primarily in England, since the 16th century and is mentioned in Gerard's herbalist in 1597. Then its fame as a vegetable gradually died out and myrrh remained in the gardens of Europe mainly as a fodder and weed plant.

Mirris was added to alcoholic beverages with other spices, used for some colds. So it is quite worthy to appear in front of our readers from the best side. Due to the fact that anise seeds in the middle lane do not always ripen, myrrh can serve as a good substitute for anise, moreover, it is a perennial, and not an annual plant like anise.

Fruits contain up to 0.9% essential oil, the main component of which is anethole, which gives the plant anise smell. In addition, coumarins, flavonoids, and fatty oil have been found. The leaves contain up to 0.45% essential oil, vitamin C, carotene, sugar, glizirrhizin.

For medicinal purposes, myrrh seeds are used, harvested in the phase of full maturity, as well as leaves and roots.

Leaves for culinary use are preferably harvested before they are fully unfolded. During this period, they are more tender and tasty. They can be dried for long-term storage. Optimal drying conditions are in a dark room at a temperature not higher than 30-35 ° C. The roots are preferably harvested in spring or autumn.

For the stomach and throat

 

Fragrant Mirris (Myrrhis odorata)

In folk medicine of European countries, the fruits of myrrh are used as a means to improve digestion, as well as for inflammation of the upper respiratory tract, as a diuretic for diseases of the bladder and kidneys, for the treatment of fever, dizziness, tuberculosis, exhaustion, with hot flushes, as a "blood-purifying" the appearance on the body of a rash, abscesses, ulcers.

Due to the presence of anethole, the plant has an antispasmodic effect and improves sputum secretion in bronchitis and tracheitis.

To improve digestion: Take 2 teaspoons of chopped fruits, pour a glass of boiling water, leave for 30 minutes, strain. Drink 1/2. glasses 3 times a day.

 

For colds: Take 2 teaspoons of chopped myrrh fruits, pour a glass of boiling water, leave for 30 minutes, strain. Drink 1/4 cup 3-4 times a day warm for half an hour before meals.

 

Loss of voice insist the fruits as in the previous recipe, add 1 teaspoon of honey and take 1-2 tablespoons warm several times a day.

In European medicine, it is recommended to prepare anti-asthma cigarettes from myrrh leaves.

In soups, salads and desserts

 

Fresh leaves serve as a seasoning for desserts, fruit salads and juices, sweet soups, salads and vegetable dishes - boiled cauliflower and Brussels sprouts, vegetable roots (carrots, turnips, etc.), compotes. The Americans recommend that when using myrrh leaves in the amount of 2-4 tablespoons per serving of compote, the amount of sugar usually used in this case can be halved.

Unripe seeds are added to vegetable salads. And when they ripen and acquire a dark color, the seeds are added in crushed form to muffins, cookies, buns, compotes, jelly, teas and even apple strudel. Myrrh is used 1-2 minutes before the dish is ready to preserve the aroma. Try making Myrrh Pie, for example.

The washed and peeled roots can be added to vegetable stews as a root vegetable like parsnips or celery.

Culinary recipes with myrrh fragrant:

  • Sweet parfait with sea buckthorn, carrots and fragrant myrrh
  • Risotto with shrimps and fragrant myrrh

Read more about the history of culture and cultivation on the page Myrrh.