Automatically translated from Basque, translation may contain errors. More information here. Elhuyarren itzultzaile automatikoaren logoa

Gaztaiak ketzen

  • Aurrekoa amaitu nuen erari helduko diot: gosea piztuz. Gazta aipatu nuen. Alnus glutinosa, haltzaren ezpalez ketzen direla nioen, baita haltzak bihotzaz gain odola ere baduela. Kolore gorri asko eransten dio gaztari, gorri hila, distiragabe hila. Ketzen azkarrena da haltza, segituan gorritzen du; siestan-edo deskuidatuz gero... gaztak alferrik galtzeraino.

Prunus avium espezieko gereziondoa.
Prunus avium espezieko gereziondoa.Prazak CC BY SA

Zeraingo gaztagileei galdezka arituta jakin ditut kontu hauek. Neuk ezagutzen dudan paisaia kultural onenetako bateko zaindariak dira Miren, Juanjo, Martina, Jabier, Josu, Milagros, Maria Angeles, Julian, Jon, Hilari, Juan, Inazio eta Josune, baita Eugenio itsua ere. Ezin ordainduzko lana egiten dute gu denon onerako. Eta jakintza izugarria dute, milaka urtetan ondutakoaren zaindari dira. Eta ontzaile eta hobetzaile. Kulturadun eta ikasi handienen pareko.

Haltzaz gain, egur asko aipatzen dituzte, han esaten duten bezala, gaztaiak ketze lan horretarako. Bere biotopoan, urrutira gabe, eskuratzen dituzten egurrak denak.

Elorri zuria, Crataegus monogyna, sona handikoa da. Kolore apal xamarra ematen du, baina oso-oso fina. Fraxinus excelsior lizarraren zaleak ere badira. Sagarrondoa, Malus x domestica, eta pagoa, Fagus sylvatica, ere erabiltzen dituzte. Baita otsalizarra ere, Sorbus aucuparia, eta “mendi lizarra” deitzen dute. Gehienek bereziki maite dute beraiek “keiza” deitzen duten gereziondoa, Prunus avium; gaztari horrek bezalako distira ematen dion egurrik ez omen da. Gauza bat, behintzat, dute denek argi: erretxinadun egurrik ez da erabili behar. Koniferoei ezezko biribila ematen diote.

Gaztak ketzeko, horiek dauden tokiaren kanpoko aldean berontzi batean sua egin eta kea barrura bideratzen da. Onena egur hezea da, egunean bertan botatakoa bada hobe, heze-hezea.

Ketzea jakia hobeto kontserbatzeko era bat da, gazta lehortzeko eta jatunaren osasuna kalte egin diezaioketen mikrobioak ugaltzea eragozteko erabat. Era berean, ketzen denean, gaztan osagai berriak sortzen dira, eta haren ezaugarri organoleptikoak aldatu egiten dira, ahosabaira desberdina da.

Zein mokofin txorrotxek bereiziko lituzke eginaldi bereko gaztak egur desberdinekin ketuta? n


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