Video about growing light roots:
THE ROOT OF LIGHT
FOOT FOR BODY AND SOUL
There is talk of Shanyam, or Shan yao,
which translated means sacred root/potato.
It is a super food which reaches the present day since China of ancient times.
The root of light is an important element within the system of traditional
Chinese medicine.
A POWERFUL MEDICINE
The plant is rich in vitamins B and C and
minerals. The leaves and roots have virtues recognized in the Chinese pharmacopoeia.
Antioxidant, anti-inflammatory, analgesic, against rheumatism and ovarian
disorders (traditional Chinese and Ayurvedic medicine), it is also used for
weight loss.
It acts on the kidneys and spleen and has a toning effect on the lungs. It is a
powerful anti-inflammatory and an excellent healer
It is considered super food as it contains a large number of nutrients for our
body, including:
C vitamin; Vitamin B1; Traces of iron; Allantoin
In particular, allantoin is an excellent antidepressant, anti-inflammatory and
healing agent. In Chinese medicine it is used when there are ulcers, abscesses
or burns. But also insect bites or snake or scorpion bites.
Lungs; Dry or chronic cough; Spleen; Kidneys; Stomach; Digestion; Menstrual
problems, bladder problems or vaginal dryness; Osteoporosis; Asthma; Diabetes;
Helps keep the intestinal bacterial flora healthy
These are just some of the many properties of this root. The most important
aspect remains the ability to conserve Etheric Light and return it to us with
the assumption.
ROOT CULTIVATION
The light root is grown from the bulbs growing in the axils of the leaves.
A one-year root grows from the pacibulka in the first season, which is usually
no larger than 10 to 40 centimeters. This one-year root is stored in the cellar
over the winter, and in the next season it is planted and a two-year root grows
out of it, which is already suitable for harvesting and can reach a length of
up to 1 meter under good growing conditions.
1. Growing light root from bulbs
The best time to plant bulbs directly in the ground or in a bucket of sand
outside is in the second half of April to May, when there is no longer any
danger of night frosts. We protect the plants from snails, which like them very
much. Above-ground creeping plants grown from tubers can reach a height of two
to three meters per season and therefore require a reasonably high support.
2. Cultivation of light root from annual roots
We plant one-year roots in the spring, usually in April, so that the
above-ground parts of the plant appear above the surface, only when there is no
danger of morning frosts. We fill the raised bed or pit with 80% siliceous
river sand (grain size 0/2) about 20 centimeters below the edge, then put a
small layer of straw about 20 cm and on top of that a layer compost. The
composition of the soil is always sand - straw - compost. At this level, we
place young one-year tubers or cuttings of an adult plant horizontally and
sprinkle with the remaining amount of soil. When growing from bulbs in a
smaller pit, we adjust everything proportionately. Cover the roots with a layer
of compost and finally cover the surface with straw mulch.
WHAT IS THE LIGHT
R.Steiner described the root of light as
the only plant that has the ability to collect and store the light ether in
such high quantities.
According to spiritual science, the absorption and production of light in
humans are essential factors for maintaining good anemic health on which
physical health depends.
Light is also a central and determining factor of the Circadian clock. It is
its primary Zeitgeber or "time giver". Not surprisingly, a healing
plant that essentially brings light into the body is so important
Not surprisingly, in Traditional Chinese Medicine is credited with
"brightening the intellect and lengthening life." (Patients are
recognized to recover earlier and more sustainably when rehabilitated in
bright, sunny rooms)
ROOT OF FRESH LIGHT IN THE KITCHEN
It can be dried in the sun, cut into
slices and consumed 1.2 slices a day.
Two things he fears: Electromagnetic fields, do not dry it in the dryer but
in the sun and the cold, avoid placing the root below 5° and never in the
refrigerator.
The tubers can be eaten raw, grated, pickled or cooked. In many Japanese
recipes they are called "tororo".
Peel your tubers, cut them into pieces and prepare them like potatoes, in
mashed potatoes, chips, steamed, in salads, pan-fried, au gratin, in soups, in
vegetable dishes. The small tubers attached to the stems are eaten like new
potatoes.
It is delicious in puddings or cakes due to its slightly sweet flavour. It is
also tasty in desserts, seared in boiling salted water.