Field horsetail. Perm region

Field horsetail is a perennial spore-bearing herbaceous plant widely distributed in the Perm region. In folk, it is called "pestls", "pistils", field pine, earthy cones.

Horsetails are very ancient inhabitants of our planet, appearing on Earth 400 million years ago, long before the dinosaurs. But back then, they were trees - remnants of calamites, ancestors of the now living low-growing herbaceous "trees," which are found during coal mining. From these remnants, it can be concluded that calamites were huge trees, up to 30 meters tall and with a trunk diameter of approximately 1 meter.

The grass of horsetail contains flavonoids, organic acids (aconitic, malic, oxalic), salts of silicic acid, essential oil, bitterness, tannins, and other biologically active substances.

Horsetail shoots are rich in microelements, polysaccharides, proteins, vitamin C, and carotene. Field horsetail contributes to blood purification, removal of excess fluid and harmful substances from the body, including lead.

Even in ancient times, Avicenna successfully used a decoction of the herb to treat tumors in the liver and stomach area, and fresh horsetail juice was used as a wound-healing agent.

Every spring, at the end of April - beginning of May, adults and children start a hunt for "pistics," which is only understandable to the Komi-Permyaks. "Pistics" are young shoots of field horsetail - the very first spring gift of nature, a green vitamin. Gray tight shoots with pink legs, growing in fields, on small slopes, entice with their special taste. You need to gather them in time because they quickly outgrow, and a little later they turn into fluffy "trees" of field horsetail.

Food from "pistics" has been highly valued by the Komi-Permyaks since ancient times. During the Great Patriotic War and in subsequent years, field horsetail saved local residents from starvation and diseases, so even a monument was erected to this valuable plant. Nowadays, it is a delicacy, the highlight of the national cuisine.

At the World Culinary Arts Competition in Turkey, the Kudymkar team from the Blues cafe won thanks to their national cuisine. The chefs presented soufflé made from "pistics." And traditionally, the Komi-Permyaks cook "pistic" pies, scrambled eggs, porridge, dumplings, flatbreads, broth, and the famous Perm posikunchiks with young horsetail shoots. The basis of all these dishes is minced "pistics." Dried horsetail can be added to salads and other dishes as an additional source of microelements.