Hodan Otunun Faydaları ve Mutfakta Kullanımı

Year 2019, Volume: 3 Issue: 2, 101 - 117, 27.07.2019

Ayla Ünver Alçay

Abstract

Hodan (Borago
officinalis), hodangiller (Boraginaceae)
familyasından bir yıllık bitki türüdür. Anavatanının Anadolu ve Suriye olduğu düşünülmektedir.
Güney Amerika, Kuzey Afrika ve Anadolu'da yayılış yapmasına karşın Akdeniz çevresinde
doğallaşmıştır. İngilizce’de ‘’borage, starflower’’  adında yabani bir bitki olarak tanınır. Bazı
yerlerde süs bitkisi olarak büyütülürken, mavi ve pembe çiçekleri ile
tarlalarda ve yol kenarlarında kendiliğinden de yetişir. Halk arasında bölgelere
göre ‘‘odan, ıspıt, zılbıt, zirbit, zılbırık, kaldırık, kaldirik, kalındirek,
burğı, mancar, zembil çiçeği ve sığırdili’’ gibi isimler de verilmektedir. Hodan
tohumlarının yağı, çiçekleri, sapı ve yapraklar tıbbi ve mutfak amaçlı
kullanılmaktadır. Genellikle tohumları ticari amaçlı kullanılır. Mayıs’tan
Eylül’e kadar yaprakları ve çiçekleri toplanarak yenebilir. Yapraklarının salatalığa
benzer bir tadı vardır. Körpe yaprakları salata, peynir ve diğer bazı
yiyeceklere katılır ve kurutularak çayı da yapılır. Çeşitli yörelerde, Türk
mutfaklarında hodanın yumurtalı kavurması, sarması, turşusu, mücveri ve pidesi
yapılmaktadır. Hodanın
antipiretik, afrodizyak, antispazmodik, yatıştırıcı, antihipertansif, anksiyolitik
ve diüretik etkilere sahip olduğu bildirilmiştir. Ayrıca hodan ürünleri bronşit,
çarpıntı, kramp ve ishal tedavisinde kullanılır. Bu bitki aynı zamanda premenstrüel
sendrom, multipl skleroz, romatoid artrit, astım gibi hastalıkların tedavisinde
de faydalı olarak kabul edilmektedir. Günümüzde doğal ürünlere olan ilginin
artması ile oldukça rağbet görmektedir. 

Keywords

Hodan, şifalı bitkiler, yemek, mutfak, gastronomi

BENEFITS OF HODAN AND ITS APPLICATION IN KITCHENS

Abstract

Borage (Borago
officinalis) is a perennial plant species from the genus Borobinaceae. It is believed to be the
homeland of Anatolia and Syria. Although it has spread in South America, North
Africa and Anatolia, it has become natural around the Mediterranean. In English, this plant is known as
‘‘borage, starflower flower’’, a wild plant. It grows as an ornamental plant in
some places and grows spontaneously in the fields and along the roads with its
blue and pink flowers. Among the people, there are also names  ‘’odan, ıspıt, zılbıt, zirbit, zılbırık,
kaldırık, kalındirek, burğı, tamara, mancar, zembil flower ve cattle tongue’’. Oil,
flowers, stalks and leaves of borage  are
used for medical and culinary purposes. Usually seeds are used for commercial
purposes. From May to October by collecting leaves and flowers can be eaten.
Its leaves have a taste similar to cucumber. The leaves can be added the salad,
cheese and some other foods and the tea is made by drying the plant. In various
regions, in Turkish cuisine, roasted with egg, pickled, mücver and pita are
made with borage. It has been reported that the borage has antipyretic,
aphrodisiac, antispasmodic, sedative, antihypertensive, anxiolytic and diuretic
effects. Also borage products are used to treat bronchitis, palpitations,
cramps and diarrhea. This plant is also considered useful in the treatment of
premenstrual pain, multiple sclerosis, rheumatoid arthritis, and asthma. Today,
with the increase in interest in natural products, the borage is very popular
herb.

Keywords

Borage, hodan, medicinal plants, food, cusine, gastronomy

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