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Good henry

Good henry


Features

Chenopodium Bonus-Henricus L: is the scientific name that refers to the good henry, a perennial and herbaceous plant that can boast the presence of a particularly large rhizome characterized by a yellowish color.

The stem of the Buon Enrico plant is characterized by having an erect posture (although in some cases it is possible to find species of good henry which have a creeping posture), which manages to branch out right at the base.

The plant of the good henry it also has the particular characteristic of reaching a height that varies from a few centimeters to 60 centimeters.

Going more specifically, the good enrico has leaves that are characterized by a margin and a wavy outline: those closest to the base, moreover, can boast of a particularly long petiole which, climbing up the stem, gets shorter and shorter.

The leaves at the base of the good henry plant have a typically triangular shape, which often resembles an arrow and, for this reason, are defined as astate or sagittate.

When you try to touch these leaves, you often have the sensation of having to deal with a floury surface: this is due to the presence of a thick hair, which can remain stuck, in many cases, to the fingers.

The flowers of the good henry are characterized by a particularly small size and develop inside a spike with a typically elongated shape, which is distinguished by a characteristic greenish color that tends, in many cases, to red.

The flowering of this plant occurs during the period between June and September.


Cultivation

It is a plant that is particularly widespread throughout the Italian territory, but has the particular characteristic of developing above all in the mountainous and submontane part, given that it grows, in most cases, in areas with an altitude between 500 and 2800 meters.

The good henry plant is characterized by preferring all those soils that are nitrogenous, with a good level of fertilization.

This explains the reason why it grows spontaneously especially in alpine pastures and in all those places where cattle usually graze or stop, but in some cases it also develops along the roads.

We must not forget how on numerous occasions we can find growth "in association" with another particularly widespread plant such as nettle, since it has the same habitat as the good henry.

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Property

The plant of the good henry has the particularity of having been used to a rather limited extent within the herbal sector.

On the other hand, however, we can say that this plant is particularly appreciated when it comes to exploiting it in the culinary field, within which it is able to perform an excellent anti-anemic action, due to the high presence of vitamins and also of iron.

Inside the good enrico we can also find a good amount of mucilage and saponins.


Usage

Good Henry can be used in the form of homemade preparations.

For example, you can prepare compounds that give relief against burns and sores: these are essentially the leaves of good henry, which are blanched in the olive oil and then used as if they were real compresses.

Furthermore, the leaves of the good henry are very effective when there is the need to bring the boils or abscesses to ripen.

In the latter case, the advice is to place the fresh leaves of good henry directly above the part that is affected by the disease, in such a way as to remedy it as quickly as possible.


Contraindications

The good henry, like all the other plants that are part of the Chenopodiacee family, has a good amount of oxalic acid inside which, once ingested and metabolized, has the particularity of integrating with the circulating calcium. within the blood.

In this way, the two components form a compound that is none other than calcium oxalate, which is one of the main causes that cause kidney stones.

This explains why it is always better to avoid consuming products based on good enrico in case you suffer from stones, arthritis and rheumatism.


Good henry: Curiosity

This plant is particularly widespread and appreciated by the mountaineers, but it has a place of all respect also in the culinary field, since it has a very pleasant flavor, which can often recall that of spinach, even if it is stronger and more intense.

The leaves that are younger, have the particularity of being able to be cooked even raw, making excellent salads: in the same way, even the youngest sprouts have the particularity of being able to be eaten or cooked in the same way that happens for asparagus.



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