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Chilim: description and use of floating water nut

The flora of our planet surprises with its diversity. Until now, it remains not fully understood, attracting each time with its new discoveries. Water chestnut is a unique plant, famous for its healing qualities and centuries-old history.

It has several names, the most popular of which are the floating nut, the chilim and the floating rolls.

Water chestnut has long been famous for its healing properties.

The fruit of the Chilim plant is rather small: in cross section it reaches 2-2.5 cm, 4 cm in length. It is decorated with 2-4 elongated processes, resembling horns in shape.

Thanks to this, Chilim acquired another name – the damn nut.

Flowering plants occur in the period from June to mid-July. It blooms with small white inflorescences. It is interesting to know that the flowers of a floating nut bloom for a couple of hours.

After the end of autumn, in their place, the drupes of future fruits grow in the amount of 5 to 12 pieces per plant. Inside the blackish-brown fruit, 1 seed is formed, which occupies all the space inside.

The seed has great vitality, which persists for a long time.

Most of the seeds of Chilim’s water nut germinate in the first few years, the rest after 10-12 years, and sometimes even after half a century.

The water nut blossoms in small inflorescences of white color from June to July.

The fruits of the Chilim nut are its main means of reproduction. The water course carries them over long distances, thereby expanding its range. In addition, animals also play an important role in seed distribution: the processes of floating water nut are attached to the fur of animals that come to drink.

With their help, they are spread to distant territories.

Considering the description of Chilim water nut, it should be noted that the plant is one-year-old and belongs to the genus Rogulnikov and the family Derbennikovykh. Nut stalks germinate in spring from the fruit lying at the bottom of the reservoir.

The flexible stem has a length of 3.5 to 5 meters. If the water level suddenly rises, the stem separates from the bottom and continues its development in the aquatic environment.

When the water level drops, the roots once again fall to the bottom, after which they are rooted.

Chilim annual plant, spring germinates from the fruit remaining at the bottom of the reservoir

The stem of the plant has 2 types of leaves. Linear leaves, located opposite each other, are formed on the stem, which is under water. The second type of leaves resembles a multi-tiered outlet located on the surface of the water.

Smooth leaves in the form of an oval or a diamond have teeth on the edges and resemble birch leaves. The lengths of the cuttings are 5-9 centimeters; during ripening, air voids or swimming bubbles appear on their surface, due to which the rosette can stay on the surface of the water.

In autumn, ripe fruit sinks to the bottom, and the plant itself dies. In the spring, the growth process of the water chilim resumes.

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It is noteworthy that the water nut plant appeared about 25 million years ago. The fruits of this nut were found by paleontologists deep in the ground.

It turned out that they had been there since the Neogene era, and primitive people ate them.

According to some data, about 3,000 years ago in China, this type of nut was grown for human consumption and also used as a medicine.

In ancient times, this plant was one of the most important foods. Conducting excavations of ancient settlements, archaeologists have found huge stocks of roguel, which were made approximately in the X — XII centuries.

In ancient Russia, the damn nut was consumed raw, and also dried, boiled and baked on fire. Dried fruits were used to make flour. An interesting fact is that the water nut chilim was very popular on the territory of modern Russia and Ukraine until the end of the XIX – early XX centuries.

However, since then, the plant began to disappear due to the massive fishing, climate change and chemical composition of water bodies.

In ancient times in Russia, Chilim was one of the staple foods

Chilim is also common in lakes with stagnant water and swamps, floodplains of small freshwater rivers with a silt bottom. Today, walnut grows in Asia and Africa.

The Asian countries in which this fruit is found include China, Japan, Pakistan, Vietnam, India and Turkey.

In the expanses of the former USSR, it can be found in Kazakhstan, Georgia, the Dnieper basin, the European part of Russia, the Far East and the south of Western Siberia. Also, the plant lives in the crystal clear waters of reservoirs, where it grows in full thickets.

Rogulnik does not tolerate dirty waters, he quickly dies in them. In addition, it does not tolerate changes in water temperature and light, which is a kind of indicator of the state of a natural reservoir.

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Unfortunately, attempts at plant breeding in artificially created conditions were not crowned with success. Rogul is listed in the Red Book and lists of nature conservation in many countries.

White kernels are not only tasty, but also have many useful qualities. In addition, they differ in low calorie – 200 kcal / 100g.

This factor is important for those people who adhere to proper nutrition and watch their figure. 100 g of this product contains:

  • proteins – 11.9 g;
  • fats 3.4 g;
  • carbohydrates – 55.4 g;
  • water 10.4 g;
  • ash – 2.4 g

The water nut is rich in nutrients and is not calories.

As you can see, water nut is rich in healthy substances that determine its healing properties. All components of the fetus contain the following components:

  • flavonoids;
  • phenolic compounds;
  • triterpenoids;
  • tannins;
  • nitrogen compounds;
  • glucose.

In addition, they contain minerals such as manganese, calcium, iron, phosphorus, magnesium and chlorine.

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It is noteworthy that in the territory of the CIS this remarkable plant is not in demand as a medicine. However, in the Asian world it is widely used as a folk remedy for many ailments.

Rogul is used in the treatment of various diseases by Chinese healers and Tibetan monks. It has a wide range of indications for use:

  • as a diuretic drug (used in the treatment of kidneys and diseases of the urogenital system);
  • as an antimicrobial and antiviral agent;
  • with diarrhea and other gastrointestinal disorders;
  • treatment of tumors of different origin;
  • normalization of the liver and gallbladder;
  • wound healing;
  • antispasmodic;
  • immunity enhancing;
  • sedative;
  • fortifying agent.

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Tincture on vodka is used to clean the vessels. For this purpose, it is necessary to take ten kernels of chilim and pour them with a glass of vodka, then insist ten days. Take the medicine 3 times a day and 1 tablespoon.

The duration of treatment is ten days, then you should take a ten-day break. After this course is repeated.

Freshly squeezed walnut juice should be applied to the bubbles of herpes, as well as the places of bites of various insects. In the inflammatory process in the mouth and throat, you can use water-nut juice diluted with water in a ratio of 10: 1.

It is also effectively used in the treatment of inflammatory skin diseases, as well as acne.

Care should be taken to use preparations based on this plant, since there is a possibility of allergic reactions to it.

For medicinal purposes, Chilim should be used carefully, as there is a chance of allergies.

As mentioned earlier, the fruits of chilim are used in food in various forms. If you bake the fruit, it will taste like roasted chestnut.

Dried nuts flour is used as an additive in bread and other pastries. Kernels are used in the preparation of appetizers, salads and sweets.

Unlike our latitudes, in the countries of Asia and Africa this nut can be obtained without difficulty. But those who were lucky to try this fruit, appreciated its taste and useful properties.

Walnut in bacon is an interesting, but rather difficult dish. For its preparation, you will need 240 grams of canned fruits of water nuts and a half kilogram of dried bacon. Bacon is cut into slices, each of which is wrapped in a nut and fixed with a toothpick.

If the nuts are quite large, then they are cut in half. The dish is put in a baking dish.

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Then you need to combine in a saucepan 1 cup of ketchup, 1 cup of brown sugar, 1 teaspoon of Worcester sauce and bring to a boiling state. The resulting mixture is poured bacon, after which the form is placed in the oven, preheated to a temperature of 180 ° C.

Cooking time is 45-50 minutes.

You can also eat nuts raw, boil them in salted water or add to salads.

Nut puree – a very original dish, which is worth cooking. To do this, you need to buy 200 grams of nuts, peel them and cut them into pieces, then put them in a saucepan and pour 150 grams of milk.

Cook under the lid a little more than half an hour. When the nuts are cooked, they are ground through a sieve or crushed with tolkushki.

Then add the milk in which they were boiled, as well as sugar and butter at the discretion. The contents are heated, stirring so as not to burn.

This mashed potatoes are perfect as a side dish for meat dishes.

Chilim stewed with apples is a wonderful dish, for the preparation of which you need to peel 100 grams of nuts, then pour them with boiled water and simmer, covered with a lid. You will also need 100 grams of peeled and cut into slices of apples.

Nuts should be kept in the fridge and cleaned just before cooking.

Nuts and apples are mixed in a saucepan, sugar and butter are added to them. All this is stewed until tender, until the ingredients are softened.

Chilim fruits can be added to salads from vegetables such as cabbage, radishes and cucumbers. Garlic, onions, celery and various spicy herbs help to make the taste of nuts more saturated.

You should know that the fruits of the water nut should definitely be kept in the fridge or basement, wrapping them with a cotton cloth. Clean them just before they are going to cook.

Otherwise, the nuts will lose their pleasant taste.

Observing on the surface of the water a beautiful rosette from the leaves of the bloody nut, it must be remembered that this culture is not a weed, but an excellent plant that has healing properties and excellent taste, thanks to which it is successfully used in medicine and cooking.

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