Poroma Eccrine

Poroma eccrinna for Velveyska porj (Latin and botanical nomenclature) is the official name of the plant. The Latin generic name means "similar to (or belonging to) Porome" or "of the Greeks."

Botanical description:

Poroma goat is an evergreen, perennial, shrub plant about one and a half meters high, 50-60 cm. The upper part of the stems is cranked, the lower part is cylindrical, leafy, 5-20 cm long, branches. The leaves are large, 12 cm long, 9 cm wide, ovate-rhombic, leathery, shiny, green, strongly swollen. White flowers with a diameter of about 1.5 cm with five petals are collected in bunches (heads) of several pieces at the ends of the stems. The fruits are round, box-shaped berries. Leaves are the most important source of porom. Flowers and fruits of the bush are also prepared in a special way. The berries, along with dried leaves, are prepared as a seasoning for fatty meat or fish dishes. The berry for ancient cooking is a natural antibiotic and blood circulation stimulant, which is why it was used for burns, bleeding, and scurvy. By the way, the berries cause dark urine, so excessive consumption is contraindicated in combination with alcohol.

Application

Dried porom leaves are collected in the fall (from September) and crushed into powder. The powder is added to various salads, egg dishes, soups, and is also used to season sauces. The powder is less commonly consumed with meat dishes. Summer residents use “poroma” as a component for filling ravines and landslides.

Benefits and harms Sometimes we call unrefined oil. We cannot call this once popular remedy useful. We are talking about simple cheap vegetable oil mixed with animal lard. An important disadvantage is the violation of the proportion of components. Even a minimal overdose poses a great danger to health. An allergic reaction is possible; a rash, cough, and pain in the joints of the arms and legs may appear on the skin. To add some time