Anagallis

Anagallis (lat. Anagallis) – flower and medicinal crop; a small genus of the Primrose family. Includes annual, biennial and perennial species.
Another name is full-color. Representatives of the genus are distributed throughout the planet, including in the tropics, for example, in Africa and Madagascar. Natural specimens can also be captured in European countries, North and South America and the Middle East. It is often cultivated because it is famous for its high decorative properties.
Characteristics of culture
Anagallis is represented by annual, biennial and perennial plants, endowed with fragile, simple and highly branched stems that ascend upward. The foliage, in turn, is opposite, entire, sessile, sometimes ringed. The flowers are characterized by five-lobed calyxes with lanceolate or awl-shaped lobes deflected to the sides.
The flowers also have bell-shaped or wheel-shaped corollas, which, depending on the species, are snow-white, blue-blue, pale blue, red, brick or orange in color. Anagallis fruits are presented as spherical filmy capsules containing a large number of small flat conical seeds.
Common types
Only two types have become widespread in culture:
& bul; Field Anagallis (lat. Anagallis arvensis) is a ground-blooded species; does not exceed 25-30 cm in height. It is famous for its numerous small flowers that form in the leaf axils. Depending on the shape, they can have a rich red or blue color. The species is also characterized by bright green foliage, shimmering with a distinct shine.
& bul; Large-flowered anagalis (lat. Anagallis grandiflora) is a perennial grown in Europe and Russia as an annual crop. This aspect is associated with the lack of winter-hardy properties; often in cold winters, plants freeze even under a layer of snow. This representative of the genus is characterized by large blue flowers that open only in the sun. In cloudy weather and at night, the flowers close, hiding their unearthly beauty. The species in question is most relevant in ornamental gardening, since it boasts abundant and long-lasting flowering, usually lasting until mid-late September.
Use of culture
It is important to note that representatives of the genus are actively used not only in ornamental gardening, but also in alternative medicine. Scientists have proven that decoction and infusion of dried anagallis herb is effective in the fight against cancer, insomnia, depression and even rabies. However, its use without consulting a doctor can be harmful, since the aerial part contains toxic substances that can cause poisoning. Before including an infusion or decoction of anagallis in a treatment complex, it is important to consult a specialist and strictly follow his recommendations.
Features of cultivation
Most often, anagallis is propagated by sowing seeds. They can be sown both in open ground and through seedlings. The second method is the most relevant. Sowing of seedlings is carried out in the third ten days of April – the first ten days of May. Shoots appear quickly within 10-14 days. If you provide the seedlings with proper care and favorable conditions, the seedlings will quickly gain strength. It is recommended to plant in open ground no earlier than the first ten days of June.
Often, gardeners and flower growers propagate the plant vegetatively, or, more precisely, by cuttings. The cuttings, in turn, are harvested in the second ten days of May. Typically, cuttings quickly take root, after which they can be transplanted into open ground. By the way, the soil for successful cultivation of the crop is preferably poorly fertile, moderately moist, loose and light. She does not like waterlogged, heavy, highly acidic and saline soils.
Anagallis is unpretentious in care. It does not require fertilizing, but if the soil is too poor, in the spring you can add rotted organic matter to the soil, for example, humus and complex mineral fertilizers, but in small quantities. But special attention should be paid to watering. If the weather is dry and sunny, it is recommended to provide abundant watering, but avoid overwatering.






