What a parsnip vegetable looks like. Parsnip plant: benefits and harms, application. Decoction from leaves or root

Parsnip is a herbaceous plant from the Umbrella family. In ancient times, a garden vegetable was used as a medicine. Decoctions were made from it and given to sick people with colds. Soon the temperature dropped, the patient recovered his strength and he completely recovered.

In Russia and in tsarist Russia, a Mediterranean root crop was planted in fields and household plots. In the famous garden of Tsar Alexei Mikhailovich, parsnips were grown on a large scale. The royal family loved this vegetable for its sweetish taste and spicy aroma.

Beneficial features

Parsnip is able to relieve spasms.

The root vegetable relieves pain during menstruation, relieves stomach cramps, helps with acute pyelonephritis and renal colic.

The plant saturates the body with minerals, has a relaxing effect on muscles, and eliminates cramps.

The root of the plant is used as a means to improve appetite and normalize digestion. It cleanses the body of toxins and toxins.

Parsnips are used as a diuretic, the root vegetable removes excess water and reduces swelling. For the same reason, parsnip is good for the cardiovascular system, it reduces stress on the heart and lowers blood pressure.

The anti-inflammatory properties of parsnips are effective in treating viruses. Reduces the risk of colds.

Parsnip leaves are used to treat vitiligo and other skin conditions. Taking a decoction of the dried leaves of the plant inside and rubbing it into the scalp relieves men from baldness. Used as an expectorant and pain reliever.

Parsnip seeds are also used in medicine. This is a raw material for medicines that help with vascular and heart diseases, diseases of the nervous system. The fact of the effectiveness of parsnips in the fight against these diseases has been proven by official medicine.

Why parsnips are good for you

Parsnip root has unique beneficial properties and has a number of contraindications.

The vegetable contains an optimal ratio of minerals and vitamins useful for the body. Calcium, phosphorus and magnesium help maintain bone health. The calcium present in the composition plays an important role in the transmission of nerve impulses and muscle contractions. Potassium, which is also present in the vegetable, promotes better blood circulation, and magnesium - the work of the heart.

Due to the high content of vitamin C, parsnips have antipyretic and anti-inflammatory effects. In Russia, a spicy drink was prepared for sick people, which had medicinal properties. The broth included not only herbs, but also the Mediterranean parsnip root.

In the modern world, drugs are produced from the root extract - Pastinacin, Beroxan and Eupiglin.

Pastinacin is used as an antispasmodic agent for neuroses, irritations and spasms of the gastrointestinal tract, for diseases of the genitourinary system and kidneys.

Beroxan (Eupiglin) increases the skin's susceptibility to ultraviolet rays, therefore it is prescribed for psoriasis, for the treatment of vitiligo, alopecia and other diseases.

Medicines with fruit and seed extract are effective in the treatment of many other diseases:

• bronchitis, pneumonia, turbbeculosis;
• various neuroses and disorders of the nervous system;
• arrhythmias and other cardiovascular diseases.

For men

A decoction from the root is very beneficial for men's health. The vegetable has a therapeutic effect in prostatitis, pyelonephritis and other inflammatory urological diseases.

Due to the slight diuretic effect of the use of root vegetables, sand is washed out of the kidneys and stones dissolve.

After medical intervention on the genitourinary organs, doctors recommend adding traditional recipes that have been proven over the years to the drug treatment during the rehabilitation period. A drink made from this healing vegetable has an antispasmodic and analgesic effect.

Parsnip is a natural aphrodisiac. The essential oils contained in the root vegetable have a stimulating effect and enhance masculine strength. Regular use of this vegetable increases libido and libido.

For women

White root is an excellent immunomodulator. Eating it in food stimulates the body to a speedy recovery during lingering colds.

The root vegetable is good for women at any age. Its medicinal properties prevent heart disease, liver and kidney disorders, and normalize blood pressure and blood sugar levels.

White root is good for pregnant women as it reduces the risk of birth defects in newborns.

Cooking applications

The root vegetable and the green part of the plant are used in cooking.

... Parsnip is a vegetable, the beneficial properties of which are recognized by dietetics.

The root of parsnip is widely used in cooking. It is prepared as an independent dish, added as a seasoning. Parsnips are irreplaceable as a side dish for meat and fish. The root vegetable is not inferior in taste to potatoes, so an excellent vegetable stew is obtained from it.

Parsnip leaves are edible as a seasoning for salads and main courses only at a young age.

All parts of the vegetable are used in home preservation. Parsnips give the pickles a spicy taste.

For more information on the use of parsnip root in cooking, see.

Benefits of parsnip leaves

Parsnip leaves are used to make teas and teas.

Such drinks have a calming effect for the nervous system, and also fill the whole body with energy.

Several leaves, along with the stems, are dried, crushed, poured into a teapot along with linden leaves, poured with boiling water and insisted. You can drink with honey. It is advisable to add a sweet product to the drink when it cools down to 40 - 50 degrees. Otherwise, the beneficial properties of honey are sharply reduced.

Parsnips in cosmetology

Due to the large amount of minerals and vitamin C, parsnips are widely used in cosmetology. It prevents the formation of wrinkles, has nourishing and whitening properties. Cosmetologists use the essential oil of the plant. It is added to creams, masks and other cosmetics.

Root essential oil is used:

• to combat cellulite;
• to eliminate wrinkles;
• for quick healing of acne.

Parsnip essential oil is used for anti-cellulite massage. The fresh sap of the plant accelerates hair growth.

Parsnip plant: benefits and harms, application

Parsnip has nourishing, whitening properties and prevents the formation of wrinkles.

Root essential oil is used:

• with inflammatory processes;
• to combat cellulite, bruises under the eyes, acne;
• for quick healing of acne;
• to smooth out wrinkles;
• to strengthen hair, nail plates.

The leaves of the plant are used to treat vitiligo (inhibition of the spread of discolored spots), nested baldness.

Parsnip preparations are most often used to stop diffuse baldness, which is widespread among women. For the treatment of hair loss, all parts of the plant are used: seeds, stems, roots, leaves. So, the juice of white carrots is rubbed into the roots to strengthen the follicles. It is best to perform this procedure in a bath when the pores are open.

Modern culinary experts more often see in parsnips not a vegetable plant, but a spicy flavoring addition to salads and soups, vegetable side dishes and meat dishes. Indeed, a few slices of the root will transform any broth or stew beyond recognition, but parsnips have much more possibilities and uses. It is not for nothing that a baked parsnip root or fried in boiling oil is traditionally considered a decoration of a Christmas dinner in England.

Such a dish will not only delight sophisticated gourmets, but also those who are accustomed to counting every calorie. Parsnips will successfully replace potatoes in vegetable stews. You can also make an independent dish from this vegetable - an unusually tender and aromatic puree with a characteristic slightly sweet taste. Roasted or boiled root vegetables can be served with savory capers, pine nuts and olives, and sweet red onions.

Parsnips are irreplaceable as a side dish for fatty fish and veal. Root vegetables perfectly tolerate any culinary processing, together with herbs they are also used in home canning. Pickled tomatoes, mushrooms and cucumbers with this addition acquire an appetizing spicy aroma, while remaining strong and juicy.

Drinking a decoction of parsnips is important to accelerate hair growth and add volume to the curls. Parsnip oil has a beneficial effect on the condition of the skin. When using the component, it will be possible to reduce the appearance of wrinkles, acne and get rid of inflammatory processes. The essential oil is effective for cellulite, as well as for strengthening nails and hair.

Parsnip is also used in many areas in cosmetology. It is effective as an anti-cellulite agent, it is used against acne and inflammatory processes on the skin. It is also used as a rejuvenating agent, as it is able to remove fine wrinkles.

Due to its antioxidant properties, parsnips are used to treat skin conditions.

The nourishing and whitening effect of parsnips is especially noticeable when used as a mask. You can prepare such a remedy yourself.

The medicinal properties of parsnip make it possible to use it for the treatment of skin diseases, such as vitiligo, since it stimulates the formation of melanin and alopecia in skin cells (enhances hair growth), and also strengthens nails.

Masks made from fresh gruel or with the addition of essential oil extracted from their plant are used to cleanse the skin in case of inflammation, acne, as well as to smooth out fine wrinkles. The essential oil is also added to products that help fight cellulite. To prepare home remedies based on it, you need to add a few drops to cosmetics for hair and skin, and any base oil must also be added to anti-cellulite products in order to eliminate irritating effects on the skin.

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Application in traditional medicine

Decoctions and infusions are made from parsnips, its juice is used

Traditional medicine considers parsnips to be a storehouse of vitamins and microelements. It is widely used in the treatment of many diseases. The plant has established itself as an excellent remedy in the fight against respiratory diseases and coughs. It is considered an effective antidepressant, combats sleep disorders, and has a calming effect.

Depending on the disease, the root, herbs or plant seeds are used.On the basis of parsnip, alcohol and water infusions, decoctions are prepared. Freshly squeezed root vegetable juice also has medicinal properties.

Cough decoction

Parsnip root contains a large amount of ascorbic acid and carotene. These elements reduce the risk of colds and strengthen the immune system. An effective antitussive agent is a decoction of parsnip roots.

Ingredients

:

1. Water - 200 ml.

How to cook

: Pour the chopped root with a glass of boiled water, boil for 15 minutes. Pour the broth into a thermos and leave overnight. Strain in the morning.

How to use

: Take warm 1 tablespoon 3-4 times a day. Add 1 tablespoon of honey to the broth.

Result

: Strengthens the immune system. Helps the discharge of phlegm.

Parsnip juice for digestion

The essential oils that make up the parsnip root provoke active secretion of gastric juice. Increase appetite, increase the rate of food digestion. Due to the low calorie content, eating a vegetable does not affect weight in any way. Has parsnips and a laxative effect, solving the problem of constipation. Parsnip juice is recommended for people with metabolic disorders.

Ingredients

:

1. Parsnip root - 2 pcs.

How to cook

: Use a juicer to squeeze the juice out of the root vegetable.

How to use

: Take 1 tablespoon 3 times a day, 15 minutes before meals. Duration of treatment is 2-3 weeks.

Result

: Normalizes food metabolism, promotes fast food digestion.

Decoction for the kidneys and bladder

What are the benefits and harms of parsnips for urinary tract diseases? The positive effect is that it removes kidney stones well. However, it can harm those who have advanced urolithiasis. The root vegetable has a weak diuretic effect and removes excess fluid.

Ingredients

:

1. Parsnip root - 1 tablespoon
2. Water - 400 ml.

How to cook

: Pour the chopped root with boiling water, leave for 2 hours in a thermos, strain.

How to use

: Drink 1 tablespoon infusion 4-5 times daily before meals.

Result

: Dissolves stones, prevent urine reabsorption.

Parsnip juice for lungs

Eating "white carrots" is beneficial for asthma and tuberculosis patients. A decoction of the root is useful for inflammation of the lungs and bronchi. Freshly squeezed juice of the plant helps in the treatment of bronchitis and pneumonia, pulmonary emphysema.

Ingredients

:

1. Parsnip root - 2 pcs.

How to cook

: Rinse and peel the parsnips. Squeeze root vegetable juice with a juicer.

How to use

: Drink 20 ml of juice 3-4 times a day a few minutes before meals.

Result

: Helps to cough productively.

Tincture for depression

To get rid of depression, prepare parsnip tincture.

Ingredients

:

1. Parsnip juice - 50 ml.
2. Vodka - 250 ml.

How to cook

: Mix juice with vodka, leave for 2 days.

How to use

: Take 1 teaspoon 3 times a day diluted with a little water. Duration of treatment is 10-15 days.

Result

: Blocks the suppressed state.

Broth in dermatology

In natural cosmetology, parsnip occupies one of the leading places. It is used in the treatment of skin diseases, acne, vitiligo.

Ingredients

:

1. Parsnip root - 2 tablespoons
2. Water - 0.5 liters.

How to cook

: Boil the roots for 10 minutes in water and strain immediately. Refrigerate to room temperature.

How to use

: Wipe the decoction over the face and neck.

Result

: Relieves inflammation. Promotes acne healing.

The benefits of parsnips for the body

The plant has a beneficial effect on the digestive tract, as it is characterized by enveloping properties, stimulates peristalsis, excretion of toxins and toxins from the body. When using it, you can get rid of the occurrence of intestinal colic. The inclusion of parsnips in the diet helps to normalize the nervous system.

There is also an improvement in the state of blood vessels with its regular use.

The plant is used not only in folk, but also in official medicine. It is part of medicines for vitiligo, angina pectoris, alopecia.

• The plant contains essential oils that stimulate the production of gastric juice and enzymes that aid digestion. This improves the digestion process.
• The use of the plant helps to eliminate inflammation in the gallbladder.
• Low calorie content allows you to use it in the fight against excess weight.

In the recipes of traditional medicine, you can find recommendations on the use of parsnips with low vitality and libido.

Under the influence of the elements contained in the plant, the stones dissolve. Eating parsnips prevents secondary absorption of urine, stimulates the excretion of sand from the kidneys.

The plant is characterized by analgesic and diuretic properties. The raw root and decoction are recommended for the development of inflammation in the pelvic organs. It is effective for prostatitis, inflammation of the bladder and female genital organs.

With regular use of the plant, the work of the bronchi and lungs improves with tuberculosis and asthma. It also has a good effect on pulmonary emphysema.

Among the beneficial properties of parsnip can be noted the effect on the respiratory tract, so its use will be useful for people who are prone to lung diseases. It can and should be eaten to enhance brain activity, strengthen the capillary walls and stimulate hematopoiesis, as well as to relieve fatigue and build muscle.

Fresh vegetable juice and decoctions from it are an excellent expectorant, tonic and analgesic agent. Parsnip root improves appetite, digestion and assimilation of food, enhances the secretion of gastric juice and enzymes involved in digestive processes. It affects intestinal motility, has a laxative effect, helps to reduce spasms in case of colic in the kidneys and liver. The juice will be useful for mental fatigue, depression, mental disorders, and malfunctioning of the nervous system.

The effect of parsnips on the urinary system is known. Under its influence, sand is removed and stones dissolve, excess fluid and toxins are removed from the body. Fresh root and a decoction based on it can be used for inflammations occurring in the organs located in the small pelvis, such as diseases of the female genital organs, cystitis and prostatitis.

Due to the high content of vitamin C and carotene, parsnips have a positive effect on many immune reactions in the body. When eating fresh root, the likelihood of contracting infections decreases, and in case of respiratory diseases, a decoction from it will help heal a cough.

Parsnip greens help heal gout and fight acid-related diseases. It goes well with protein food, for example, if you consume at least 150 g of the leaves of this plant per day, then they can replace about 5 servings of food rich in proteins. Parsnips can be useful even for those who are going to lose weight or intend to maintain their weight within the normal range. It is low in calories, so it will not contribute to the accumulation of extra pounds.

The benefit of parsnip for children is that thanks to it, vitamins and elements that are very necessary for them at this time enter the growing body.In addition, the spicy vegetable is quite tasty, with a strong aroma, therefore, in combination with some other vegetables or fruits, children really like it.

Fresh leaves can be simply chewed to remove bad breath.

Parsnip-based preparations

Pasternak has taken a worthy niche in pharmaceuticals. The extract from the plant is used in the production of a number of medicines. These include "Pastinacin", "Beroxan", "Epigalin" and others.

The use of "Pastinacin" is indicated for the prevention of angina attacks, with coronary insufficiency and neuroses with coronary spasms.

"Beroxan" is used in the treatment of vitiligo, alopecia areata and total alopecia, fungal mycosis, psoriasis.

The drug "Epigalin" is created on the basis of plant components to combat hyperplasia - pathological cell proliferation, turning into neoplasms. Used to treat the prostate, uterine endometrium, ovaries, mammary glands.

See the video about growing parsnips:

Chemical composition

Biologically active substances that make up parsnips:

• Furocoumarins: pastinacin, spondin, bergapten, xanthotoxin, polyin;
• Mineral salts;
• Fatty oil;
• Starch;
• Sahara;
• Proteins;
• Pectins;
• Cellulose;
• Flavonoid glycosides;
• Essential oil containing octobutyl ester of butyric acid;
• Vitamins A, B1, B2, B3, B5, B6, B9, C, E, H;
• Macro and microelements: potassium, calcium, magnesium, sodium, phosphorus, iron.

Contraindications and possible harm

In summer, parsnips should be handled with care, as their use increases the sensitivity of the skin to ultraviolet light. The green part of the plant emits many volatiles and contributes to burns.

If you come across meadow parsnips, you shouldn't touch it - nondescript greenish leaves act like nettles on the skin.

Contraindications:

• photodermatosis;
• individual intolerance;
• hypotension;
• advanced forms of urolithiasis;
• children's age up to 3 years;
• elderly age;

Contraindications

As such, parsnips have no contraindications to the use, with the exception of cases of individual plant intolerance.

It should be borne in mind that the popovnik promotes the removal of stones from the kidneys, which, in the absence of medical supervision, can lead to their uncontrolled discharge, therefore the plant is contraindicated in urolithiasis.

Parsnip increases the sensitivity of the skin to ultraviolet light, so it is not recommended to use it for medicinal purposes in children and the elderly (there is a high risk of age spots and sunburn).

In food, root crops should be used with caution by people with diseases of the kidneys and liver, severe disorders of the nervous system.

What to remember

1. When added sugar, parsnips whet the appetite.
2. Parsnip has a positive effect on the human body.
3. Before you start taking parsnip products, consult your doctor to avoid negative consequences.

Botanical characteristics of parsnips

The parsnip is a biennial plant that grows no taller than two meters. The stem of the plant is straight, branches at the top. On thin stems, large long leaves are located on long petioles. The flowers of the plant are yellow in color, collected in complex umbrellas. Parsnips are greenish-yellow achenes that are flattened from the sides. When the fruit is ripe, it divides into 2 fruits, each bearing one seed. Fruit ripening occurs in early autumn.

Parsnips are not found in the wild. It grows throughout Russia, in Central Asia, preferring to grow in clearings, dry places, in fields and vegetable gardens. In the Caucasus, it is also grown both for medicinal and culinary purposes.

Growing parsnips

Parsnip is an unpretentious plant that loves light and is drought tolerant.The soil for growing parsnips is best suited to fertile, loose loamy or sandy loamy, although this plant can easily grow on any soil. It is necessary to grow parsnips in the second year after the manure is introduced into the soil - this is necessary so that the roots do not branch too much. Parsnip loves moisture, but does not tolerate stagnant water.

Parsnips most often reproduce by self-seeding. If the seeds are sown in early spring, then seedlings appear after 3 weeks. So that the seeds germinate faster and the seedlings appear earlier, the seeds are soaked for 2-3 days in stimulants. After soaking, the seeds must be rinsed with warm water and dried until they are free-flowing. Many leave seeds to germinate 14 days before sowing. To do this, soak them for a day, remembering to change the water every 2 hours. After washing the seeds, they must be wrapped in gauze and placed in a warm room. As they dry, the seeds should be moistened by adding a little water. On the 10-12th day, they will begin to germinate. As soon as the seeds germinate, put the gauze with them in the refrigerator for a couple of hours to harden.

Seeds are sown in rows, embedding them 1.5 cm deep into the soil. Having finished sowing the seeds, you need to roll up the soil so that the seedlings come out together. When 2 true leaves appear on the seedlings, it is necessary to thin out in such a way that there is a distance of 5 cm between the plants.After 7 leaves appear, the thinning is repeated, leaving a distance of 10 cm between the plants.

Caring for parsnips

The plant needs to be watered as needed. The soil with crops must be loosened and weeded. Parsnips respond well to feeding, but they should only be applied in liquid form. During the season, you need to spend no more than four dressings. The first feeding is done after thinning the plants: nitrogen fertilizers are applied. The second feeding is done 3 weeks after the first. This time potash fertilizers and fertilizers containing phosphorus are applied. In the first 2 months, parsnips grow very slowly, so the soil needs to be loosened. Watering the plant should be abundant, but rare.

Useful properties of parsnips

Root crops of the plant contain many vitamins, minerals, ascorbic acid. The root of the parsnip is fleshy, which gives it many nutrients. The plant contains a large amount of potassium, which is why parsnips are used to reduce the water content in the human body.

Parsnips are used as an appetite and digestive aid. A decoction of the roots of the plant helps to reduce pain, reduces the risk of seizures. Parsnip is used as an excellent diuretic.

Nowadays, the plant is used for colic in the stomach and liver, and for the separation of phlegm.

Parsnip application

Traditional medicine has long and widely used parsnips to treat many diseases and eliminate ailments. It is used for dropsy and cardiovascular diseases. Parsnip has general strengthening properties. Parsnip is a plant, preparations from which restore the body's strength and invigorate the spirit. It is used to dilate blood vessels.

Dried flowers and fruits of the plant are used to prepare medicines used for diseases of the stomach and nervous system and other diseases.

Parsnip decoction for urolithiasis. Take 1 tablespoon of the powder made from the dried leaves of the plant and pour 200 ml of boiling water over it. Put on fire for 15 minutes. Straining the finished broth, take it 1 tablespoon three times a day.

Decoction of parsnip roots. To prepare it, you need to take 1 teaspoon of plant roots and grind them into powder. Fill the finished powder with 500 ml of boiling water and bring to a boil. Leave on fire for 15 minutes. We filter the broth and take 50 ml three times a day.

Infusion of parsnips with weak immunity.We take 2 tablespoons of the root of the plant, grind and fill with 1 glass of boiling water. Pour into a thermos and leave to infuse for 12 hours. Then add 1 tablespoon of honey and take 1 tablespoon of infusion half an hour before meals 4 times a day.

Pain-relieving decoction. The broth is prepared very easily. To do this, take 2 tablespoons of fresh parsnip root powder, mix with 50 grams of granulated sugar and pour a glass of water. Put the composition on fire for 15 minutes, covering with a lid. After we leave the broth to infuse for 8 hours. Take it 4 times a day, 1 tablespoon 30 minutes before meals.

Contraindications to the use of parsnips

There are no contraindications to eating parsnips.

Expert-editor: Sokolova Nina Vladimirovna | Phytotherapist

Education: Diploma in "General Medicine" and "Therapy" received at the Pirogov University (2005 and 2006). Advanced training at the Department of Phytotherapy at Peoples' Friendship University of Moscow (2008).

Today, few decide to plant parsnips in their summer cottage - a plant with bright green tops and white root crops. And the point is not even that this vegetable is not needed, but that not everyone knows about its excellent properties. Parsnip plant

, a photo of which is on our website, occupies a leading position in easily digestible root crops. The root vegetable contains a large amount of useful trace elements such as sodium, magnesium, phosphorus and iron, as well as a whole group of B vitamins and vitamin C. In other words, parsnips are a storehouse for the human body. How can you grow it on your own and what is required for this?

Parsnip plant, photo

Indications for use

For medicinal purposes, parsnips have been used since ancient times. The healer Dioscorides prescribed it as a diuretic and aphrodisiac, recommended for hallucinations, to increase appetite, as a pain reliever - for hepatic, gastric and renal colic, as an emollient and expectorant - for colds of the upper respiratory tract.

Due to the fact that the roots of the plant strengthen the walls of blood vessels, they are recommended for the prevention and treatment of cardiovascular diseases, including angina pectoris and cardioneuroses.

A decoction of the leaves is used as an effective diuretic to cope with edema, including in pregnant women. This remedy is also suitable for people suffering from kidney disease, it helps to remove sand and stones.

Tincture of leaves and gruel from grated fresh root have an antispasmodic effect, are used for renal and hepatic colic, vasospasm, muscle cramps, constipation and asthma attacks.

Fresh juice from a root vegetable has an expectorant effect and is used for diseases of the upper respiratory tract, helps with diseases of the stomach and stomach colic.

A decoction of parsnip herb in combination with chamomile and oregano is an effective soothing tea, tincture of roots on vodka is a good remedy for fatigue and depression.

Popovnik is an excellent aphrodisiac, regular intake of sugar-containing fruit setting helps with sexual weakness.

The root vegetable is successfully used in cooking. It can be consumed fresh, including added to salads, fried, stewed, baked, used as a side dish for vegetable, fish and meat dishes, as a seasoning for soups, sauces and preservation. Such dishes will replace immunomodulators, fill the body with vitamins and energy, help recover after surgery, normalize cholesterol levels, and improve the functioning of the gastrointestinal tract.

It is recommended to eat parsnips in case of asthenia, anemia and during pregnancy. This plant cleanses the body, improves the processes of hematopoiesis.The high content of vitamin B9 will ensure the normal intrauterine development of the child, reduce the risk of developing cardiovascular diseases and dementia, and strengthen the health of both the baby and the expectant mother.

Powder from the dried root and lotions from the leaves are recommended for dermatitis and psoriasis - they will help get rid of discomfort, itching and pain, cleanse the skin. A decoction rubbed into the scalp is effective in beginning baldness.

The pharmaceutical industry produces several products using parsnips. Furocoumarins are extracted from the root vegetable, and medicines are made on their basis. For example, "Beroxan" (based on bergapten and xanthotoxin, produced in the form of tablets, solution of 0.25% and 0.5%) is a drug for the treatment of dermatological diseases, including vitiligo, psoriasis and alopecia areata. Another drug - "Pastinacin" (based on furocoumarin, pastinacin, produced in tablets) is an antispasmodic agent used for neuroses with coronary spasms, with coronary insufficiency, to prevent angina attacks.

Parsnip - plant properties and planting

Today there is a wide variety of parsnip varieties. All of them can be found in specialized stores. You should not buy at your own risk from grandmothers in the market, since you cannot know exactly what type of parsnip you are buying. The shape of the root crop is usually elongated, more like carrots, but there are also varieties with a round shape, somewhat reminiscent of black radish. Parsnips were previously grown in every home and could not imagine life without this useful plant. It saved from fatigue, lack of vitamins, diseases of the cardiovascular system and intestines.

Parsnip root vegetable

How to plant a root crop in your summer cottage? First, we note that this is a biennial plant. The first year the root grows, and in the second, if the root is not dug up or planted again, the tops will grow and give seeds. Therefore, having decided to grow parsnips every year, you can always be with your own planting material. Parsnip seeds are quite large and sit easily, but there can be problems with germination. If you do not follow the conditions for planting seeds, they may not sprout.

For the normal development of the plant, some rules must be observed:

• The soil
  ... The earth should be light and loose. Also, parsnips do not like too acidic soil, so it is better to mix the top layer with ash.
• Sowing scheme
  ... How to plant seeds? To do this, you must maintain a distance: between rows about 30 cm, and between plants - about 10 cm.
• Location
  ... Parsnips will grow best in open areas with plenty of sunlight. Do not plant it under trees or shrubs - this way, growth will be slow.
• Fertilizer
  ... When planting, you can use organic food, which can be poured into the hole. Fresh mullein is a prohibited fertilizer, as it can burn and destroy the seed altogether.

Flowering parsnips
Important!

Parsnip seeds, photo

Composition and calorie content

To find out what characteristics a parsnip has, you need to study its composition. The combination of useful compounds in it is selected by nature itself. So, it contains such biologically active elements as pectins, proteins, starch, fiber, essential oils, B-group vitamins, as well as tocopherol, ascorbic acid, glycosides, etc.

The mineral range is represented by Mg, Ca, Na, Mn, K, Se, Zn, Cu, Fe. All these substances have a positive effect on the human body.

The calorie content of the culture is only 75 calories per 100 g of vegetable.

Parsnip care - what not to forget?

The most important thing after the sprouts appear is their thinning. If this is not done, then the root crop will be small and weak, since it needs large tops and a lot of sunlight for normal growth. Caring for parsnips includes:

• Abundant watering
  ... If the summer is rainy, then watering is not worth it at all. But if there is not enough moisture, then it is necessary to establish regular and constant watering so that the plant receives enough moisture.
• Food
  ... If you wish, you can feed the parsnips with some kind of complex fertilizer or biostimulant.
• Loosening
  ... Remember to kill the weeds and make sure that the soil does not turn stony.

Some are worried about pests, but the advantage of this plant is that nothing attacks it yet. Parsnip plant, Photo

which will help to get to know him better, anyone can grow, providing himself and his family with all the necessary nutrients.
Photo of koreneplod
There are many unsightly looking vegetable plants, greens and roots of which are of great benefit to the body.

These include the parsnip, a plant grown in many countries as a vegetable rich in vitamins and minerals. We will find out what this vegetable is, what its roots look like, and what types and varieties are cultivated by summer residents and gardeners.

Sowing parsnip

—
Pastinaca sativa
A perennial plant belonging to the Umbrella family, so named from "pastus", which means "food, sustenance" in Latin.

The parsnip is overgrown with oval, slightly pubescent, coarsely serrate or lobed leaves, and a branched stem that grows at least 30 cm.

Parsnip blooms with flowers with yellow corollas - umbrellas. Flowering begins in the second year of life.

In the first year of growth, parsnips form thick, light rhizomes with a pleasant aroma and sweet aftertaste. They taste like carrots, and they smell like parsley, but they taste a little bitter. They can be elongated, like a carrot, and rounded, like a turnip.

Parsnip: description and history of the plant

Parsnip history

According to historians, the existence of parsnips was discovered in the eastern Mediterranean.

• It was first mentioned by Dioscorides and Pliny, who wrote a number of works in the first century BC.
• The Romans called him "pastinaca".
• In Greece and Rome, once they were treated, they ate themselves and gave food to livestock.
• The fact that parsnips have been growing since time immemorial is evidenced by the archaeological excavations of the Neolithic in Switzerland, in which its seeds were discovered.
• In 1542 the Germans learned about him. By the end of the century, in Germany and other European countries, many ate easily-grown and well-stored parsnips (there were no potatoes yet).
• In the same century, the plant was appreciated by the Americans: the American Indians even began to grow it, thanks to which the vegetable spread throughout all American states.

Parsnip came to Russia only in the 17th century, where it was called field borscht and was eaten no less often than turnip, rutabaga or radish. Then potatoes were brought to our country, and gradually they ousted this most useful plant from Russian gardens.

Nowadays, this vegetable is grown all over the world, but not in such quantities as it used to be.

So that you can find out by the appearance of parsnips what a plant looks like, we suggest looking at several images of this vegetable.

As for the parsnip species, they depend on the shape of the rhizomes:

• Long parsnip
  ... A plant with an elongated root that prefers light, fertile soils.
• Round parsnip
  ... A plant with a rounded root crop, unpretentious to growing conditions.

Now let's take a look at the best parsnip varieties.

Round parsnip varieties

The following varieties belong to the round type:

Delicacy

Variety of medium early ripening and long shelf life. The mass of the root crop is 200-350 grams, the length is about 8 cm. The pulp is white-yellow.

Round

A rapidly ripening plant that forms flattened, rounded white-gray roots weighing about 170 g. The pulp is white, with a pungent odor.

The yield of the variety from 1 square meter is from 2 to 3.7 kg of root crops.

Russian size

Frost-resistant variety with rounded-elongated and very long roots (up to 30 cm), sharp-smelling and sweet-spicy taste.

Modern gardeners grow the following varieties of long parsnips:

Harris Model

A variety that ripens in an average of 4 months, and forms long (up to 30 cm) ivory-colored roots. The pulp is white, delicate, with an excellent taste.

White stork

A fast ripening and long shelf life variety that forms smooth white roots up to 110 g in weight. The pulp is juicy and white, with a pleasant taste.

The yield of the variety is up to 3.8 kg per square meter.

Petrik

A variety of medium ripening (80 to 130 days) with dietary qualities. Forms white long roots (about 35 cm). The pulp is grayish-white, with a pleasant smell, juicy and tasty.

Chef

An early variety, ready to eat after 100 days. Forms a neat rosette of leaves and roots of a creamy shade with white flesh. The maximum weight is about 140 g.

The yield of the variety is up to 3 kg per 1 square meter.

Hormone

An early ripening variety (from 70 to 110 days) with white roots growing up to 22 cm and 130 g in weight.

Best of all

A medium-ripening plant that forms white roots about two hundred grams in weight. It has a tasty and aromatic white pulp.

Boris

Early maturing plant with creamy roots. Possesses white, very tasty pulp.

Hollow Crown

A medium-ripening variety (3-4 months) with ivory-colored rhizomes about 30 cm long. The flesh is white, aromatic, especially tasty after frost.

Popular long parsnip varieties

Heart

It is a mid-season ripening variety, ripening in about 110 days, with light creamy roots, the weight of which reaches 100 g. The pulp is white and has a pleasant taste.

The yield of the "Heart" variety is from 1.8 to 4 kg per square meter.

Imperial

Early ripening variety (about 80 days) with ivory roots reaching 160 g.

Guernsey

A late-ripening variety that gives a bountiful harvest of dead root crops. The length of one rhizome is about 25 cm, weight is about 200 g. The pulp is white, sweet, with a wonderful aroma.

Student

A late ripening, high yielding variety that is drought tolerant. Forms white rhizomes, growing up to 30 cm in length and weighing about 160 g. The flesh is tasty and creamy, white in color.

The yield of the "Student" variety is from 2.5 to 3.5 kg per 1 square meter.

Gladiator

A medium-ripening variety that yields good yields of white root crops. The pulp is sugary, aromatic, white.

All American

A well-stored variety, ripening in a period of 100 to 140 days, forming white roots about 30 cm long. The flesh is white, sweetish.

White Fang

An unpretentious frost-resistant variety with an average ripening period (about 120 days), which forms well-stored roots up to 130 g in weight. The pulp is white, not very juicy. It is distinguished by a delicate aroma and a spicy-sweet taste.

The yield of the variety is from 2.5 to 3.5 kg per square meter.

Now you know that parsnip is an undeservedly forgotten plant and that it once replaced potatoes. Try to grow it in your garden, choosing the right varieties, and enrich your diet with a new vitamin vegetable!

A vegetable crop that has tremendous health benefits and is not as widespread among consumers is parsnips. The plant has been known to man since the time of Pliny (1st century BC). Due to its pleasant smell, it is used by gourmets in most cases as a spice. Few people know that the main advantage of this plant is its excellent beneficial properties for the body, especially with dietary nutrition.

Parsnip flowers, leaves, stems and roots, parsnip photo

Flowers

parsnips are bisexual. Correct shape, small. Five-membered. Collected in complex umbrellas of 5 - 15 beams. The wrappers are usually missing. The calyx is inconspicuous. The corolla is bright yellow.They can be seen in the parsnip photo. Flowers appear in the second half of summer. Fruits appear in September. They represent a flat-squeezed round-elliptical narrow-winged two-seeded. Bees collect high quality light honey from the flowers of this plant.

Root

parsnip is white. It tastes sweet and smells good. The shape can be both in turnips - round, and like in carrots - conical. On the cut, the color is yellowish-brown or yellowish-gray.

Stem

up to one meter high. Erect, branched, rough, pubescent, sharp-ribbed, furrowed-faceted.

Parsnip belongs to the celery family; it is a volute plant with a thick, sweetish and pleasantly smelling root. The stem is sharp-ribbed. The leaves are pinnate. The flowers are yellow. Fruits are round-elliptical, flattened, yellowish-brownish. Blooms in July - August. The fruits ripen in September. Known only in culture.

This is the most ancient culture of the Incas of Peru - even the Quechua Indians cultivated arakachu for the sake of large, juicy, protein-rich edible roots, the upper part of them (close to the stem) has a slightly pungent taste, and the long and thick roots extending from it resemble very tender carrots (from for this it is sometimes called Peruvian carrot - Peruvian carrot). These roots are used as a stewed vegetable and in soups. Unfortunately, arakachu can only be cultivated in tropical climates, since even in the subtropics it loses all its nutritional benefits.

Dried root vegetables of parsnips are used in powder spices, mixtures. Parsnip greens, although slightly spicy, are also used in cooking, both fresh and dried. It is often used when preparing soup mixtures for future use, and is added to any vegetable dishes for flavoring. An important role is played by parsnips in the canning industry, being an indispensable ingredient in many canned foods, for example, vegetables.

What does a parsnip plant look like?

This root vegetable is a relative of carrots and parsley, belongs to the Umbrella family. Its distinctive characteristics:

• rich green aboveground part;
• white root;
• nice smell.

It is almost impossible to establish the territory where parsnips first appeared. The plant is found in the Caucasus, Siberia, Europe.

In the old days, parsnips were small and tough. Nowadays, there are several varieties of this plant:

• "Round".
• "A long".
• "Russian size".
• Guernsey.
• "Student".
• Other types.

Botanical description

• Sowing parsnip
• Latin name: Pastinaca sativa
• Family: Umbrella (Apiaceae)
• Other names: meadow parsnip, common parsnip, pustarnak, field borscht, popovnik, tragus, white root, trunk.

The plant is biennial (or perennial) and belongs to the umbrella family. Parsnip has a pronounced external characteristic, which consists in the following features:

• Stem - straight, branched y, up to two meters high.
• Leaves are bright green, pinnate, oblong, large.
• The flowers are yellow, bisexual, and form numerous inflorescences (umbrellas).
• Fruits are greenish-yellow, disc-shaped.
• The root is white, massive, conical or rounded. Has a pleasant smell.

Parsnip plant: beneficial properties

This plant is characterized by a rather useful composition, it contains:

• trace elements (phosphorus, calcium, copper, iron);
• vitamins (groups B, C);
• cellulose;
• protein;
• starch;
• fats;
• organic acids;
• mono - and disaccharides;
• essential oils;
• alimentary fiber.

Such a rich composition makes this root vegetable very nutritious and valuable for dieters. It should be noted that it is parsnip that is used for many diseases. Its useful properties are expressed in the fact that it:

• stimulates appetite and improves digestion;
• promotes the rapid assimilation of food;
• has a diuretic effect;
• increases potency;
• strengthens blood vessels;
• excellent antispasmodic for stone disease of the kidneys and bladder;
• restores the strength of the body;
• induces restful sleep.

With the help of parsnips, many symptoms of diseases such as:

• gout;
• stone disease of the kidneys and bladder;
• bronchitis;
• pneumonia;
• nervous diseases;
• emphysema;
• tuberculosis;
• digestive system problems.

A rare skin condition like vitiligo can also be cured by parsnips. The plant has analgesic and antimicrobial effects. This root vegetable is a wonderful tonic and prophylactic agent for multiple diseases.

Composition and nutritional value of parsnips

The parsnip root vegetable is incredibly rich in nutrients. It contains:

• dietary fiber with essential oil;
• carotenoids;
• vitamins (C, PP, group B);
• minerals (potassium, calcium, phosphorus, magnesium, iron, etc.).

In terms of nutritional value and the presence of fast carbohydrates, field borscht is the leader among other vegetables.

100 g of vegetable contains:

• proteins - 1.45 g;
• fats - 0.55 g;
• carbohydrates - 9.3 g.

The glycemic index (GI) of the root vegetable has an indicator of 85.

Parsnips are low-calorie foods. Its total calorie content is 47 kcal. Nutritionists recommend including a spicy vegetable in the diet of overweight people.

With a sufficiently high GI, the white root does not provoke the accumulation of fat mass. And, conversely, it contains easily digestible carbohydrates, which are useful during periods of active exercise and intense weight loss. During long walks or right after the gym, the root raises blood glucose levels to replenish energy.

Using parsnips

Due to its excellent characteristics, the above root crop is successfully used in many industries. Cooking, alternative medicine - the parsnip plant is among the many recipes in these categories. Its application here is as follows:

• as a fragrant spice for broths, soups, beer, side dishes;
• as the main vegetable while observing low-calorie diet;
• as a home remedy for various diseases (for example, a decoction from this root vegetable is excellent for coughing);
• as a fodder crop for cows and pigs.

The parsnip plant is also added when preserving vegetables. Its use in harvesting fruits for the winter is expressed in its use as a fragrant spice.

How parsnips differ from celery

Both of these plants belong to the category of "white fruits", they are well stored throughout the winter, while retaining all their medicinal qualities. Celery and parsnips differ in chemical composition. So, for example, celery is fortified with carbohydrates. Minerals include K, Mg, Ca, Zn, P, Na, Fe. Constant consumption of this product allows you to increase vitality, have a rejuvenating effect on the body. Celery root is effective for constipation and in the fight against excess weight, since the presence of sufficient fiber in it suppresses hunger.

Parsnips, on the other hand, are rich in carotene, many vitamin oils and mineral components. For example, a high concentration of potassium in its composition is important for the heart muscle. In addition, this root vegetable ensures the removal of excess water from the body, has a beneficial effect on the central nervous system. Another advantage of such a product is that it is useful for diabetics, because it contains fructose and sucrose, which does not harm this group of patients. Also, parsnips are characterized by analgesic and expectorant effects.

It is difficult to determine which of these products is more useful, since each of them is useful in its own way and is necessary for certain conditions of the human body.

Planting a plant at home

Parsnips are planted using the method of sowing seeds, which are quite large in size.Special rows are made, between which a distance of 40 cm should be maintained. In the line, the seed from the seed is planted at a distance of about 10 cm. In most cases, the required distance is provided later, when the seeds sprout, and they will be thinned out.

An excellent time to plant is early spring. The seeds of this root crop are characterized by the following features:

• withstand frost well;
• germinate within 20 days;
• love sufficiently moist soil.

Poor germination is the main negative characteristic of parsnips.

Pasternak's harm

The fruits and leaves of wild parsnips can cause burns in contact with the skin... Wild parsnips are a health risk: they cause phytophotodermatosis (rashes and burns), which occurs when plant sap, from broken stems and leaves, touches the skin and is exposed to ultraviolet light. Within 24 to 48 hours, the affected area will first turn red, and in most cases, painful blisters will follow.

Like poison ivy, this plant causes an allergic reaction and the potential harm of a chemical reaction. Once the toxin is absorbed into the skin and exposed to sunlight, some reaction is inevitable.

Plant care

This root vegetable is not very whimsical. When caring for a plant, it is important to remember the following recommendations:

1. Parsnip seedlings need thinning and loosening of the soil.
2. The plant prefers abundant watering only in dry weather. If it has been raining for some time, it is no longer worth watering it, since an excessive amount of moisture is not at all desirable.
3. This root crop does not attract pests, so there is no need to spray it with chemicals.
4. Parsnips can be fed for a good harvest. It is recommended to use biostimulants or special complexes as fertilizers.

A useful root crop can be obtained without much labor. It is only important to follow the above rules for caring for the plant - and then it will delight you with a rich harvest.

Can parsnips be used for diabetes and pancreatitis?

Parsnips are useful for type 2 diabetes. The product normalizes blood glucose levels, improves the functioning of the nervous system and the brain, strengthens the immune system, enhances skin renewal and normalizes the digestive tract. The vegetable strengthens the walls of blood vessels and peripheral capillaries, which prevents the occurrence of diabetic angiopathy. Consequently, the patient's body is protected from irreversible changes in the retina and the development of complications such as diabetic foot.

The high level of potassium in the root vegetable has a firming effect on the heart muscle, allows you to remove water from the body and lowers blood pressure. This allows you to prevent the development of hypertension and atherosclerosis, as well as such consequences of sugar disease as stroke and heart attack.

A decoction based on the white root is characterized by a tonic property, effectively copes with the loss of strength and chronic fatigue, which patients of this category often face. Taking such a herbal remedy allows you to regain strength and increase muscle tone.

In diabetes, parsnip is used as an immune stimulant. This product perfectly strengthens the immune system, protecting the patient's body not only from colds, but also from various viral diseases. This is also very important if carbohydrate metabolism fails, since an increase in blood glucose levels disrupts the activity of the immune system.

The product has a positive effect on the endocrine system. So, it allows you to normalize the activity of the glands, including the pancreas. This makes it possible to enhance the synthesis of insulin and improve the absorption of glucose.

The white root will help to restore the work of the pancreas in case of inflammation. So, in case of pancreatitis, it is recommended to cook porridge from the cottage.To prepare it, you need to grate 100 g of root vegetables and pour 500 ml of boiling milk. Then simmer the mass over low heat for three minutes. The porridge is ready. This dish is useful for breakfast. After taking it for three hours, it is not recommended to eat anything. If you prepare such a delicacy for breakfast for a week, there will be no problems with the pancreas.

How to harvest parsnips?

Harvesting of this root crop can be done in two ways:

• Late autumn, later than all root crops, preferably in dry weather. The leaves are carefully cut, the root is dug up and dried. You need to store such a vegetable in dry cellars or in containers, sprinkling it with sand.
• In autumn, cut off the leaves, and leave the roots to winter and remove from the field in early spring.

• the whiter the root vegetable, the sweeter it is;
• it is advisable to choose only solid roots for cooking, without spoilage and stains, not particularly large, since in others the edible part is too sinewy.

It is important to know that you should never eat wild parsnips as they are poisonous.

What it is?

Parsnips are a versatile vegetable with a wide range of health benefits due to the presence of a number of nutrients and vitamins. It contains phosphorus, potassium, magnesium, manganese, zinc and iron, is rich in folate and contains vitamins B, C, E and K.

Nutritional value per 100 grams:

• 75 - calories.
• 0.3 g - fat.
• 10mg - sodium.
• 375 mg - potassium.
• 18 g - carbohydrates.
• 1.2 g protein.

Edible parsnips are the result of continuous cultivation. It is believed that this vegetable originated in the Eastern Mediterranean and later spread to different parts of the world.

Parsnip recipes

Parsnips can be used in many dishes. The plant, the recipes for which are simple, is used in most cases as a fragrant spice. It is added in ground form to homemade coffee, broths and soups are brewed on the basis of parsnips. It pairs well with other root vegetables to add a sophisticated flavor to stews, for example.

In England, parsnips are used to prepare holiday dishes. For example, according to an old recipe, this plant must be fried in a dry frying pan on both sides. Then place it in a saucepan, pour boiling water over it and cook until tender. After that, make mashed potatoes. It is served as a side dish for meat or fish.

Another, no less delicious, recipe involves frying parsnips like potatoes. It needs to be peeled and cut into your preferred slices and sautéed in olive oil. At the end of cooking, add the onion and tomatoes and season with salt. Tomatoes can be substituted for tomato juice. The dish turns out to be very tender, tasty and appetizing.

Also, this root vegetable, pre-soaked in olive oil, is grilled.

Parsnips can be used to make salads or pureed soups. There are many recipes, there would be a desire!

Traditional medicine recipes

Parsnip juice

The use of plant juice is recommended in case of a decline in vitality, a decrease in the general tone. The juice strengthens blood vessels, improves appetite and digestion processes.

The drink is characterized by an expectorant effect, and also relieves pain.

Parsnip juice is used in the treatment of the heart and blood vessels, for colic in the liver, kidneys, stomach. Since parsnip removes excess fluid from the body, the drink is used to eliminate edema.

Parsnip juice is mixed with honey and drunk a teaspoon before meals.

Decoction from leaves or root

The decoction of the plant is used in the treatment of many diseases.

To get rid of baldness, the broth is used internally and externally. To get it, 2 tbsp. leaves are poured with a liter of boiling water and kept on fire for a quarter of an hour. After that, the drink should be infused for 3 hours. Ingestion is carried out daily three times a day for a teaspoon. External use involves rubbing the broth into problem areas.

With urolithiasis and kidney stones, take a decoction prepared from 1 tbsp. dry crushed leaves of a plant and 1 liter of filtered water. They are boiled for half an hour, filtered and left to infuse in a thermos for a day. Take the finished product in a tablespoon three times a day.

Contraindications to eating parsnips

This root vegetable is strictly forbidden to be used for cooking or as a medicine for people with the following diseases:

• Inflammation of the skin - photodermatosis - is when the increased sensitivity of the skin to the sun's rays. The fact is that parsnips contain furocoumarins, which increase the skin's sensitivity to light.
• Individual intolerance.

Also, this plant is contraindicated for people of age and small children.

Parsnip is a plant with excellent medicinal properties and flavor characteristics. It is not too difficult to grow it. But, using it as a medicine, you must first consult a doctor in order to avoid many complex and unpleasant consequences.

Limitations and contraindications

Before you start eating parsnips with benefits for the body, you should definitely consult with your doctor: in the presence of chronic diseases and food allergies, the vegetable should be completely excluded in order to minimize its possible harm.

Parsnips are contraindicated in children under 6 years of age. Elderly people over 60 years old can use the spicy root with caution and in small quantities. In this case, it is imperative to monitor the reactions of the body. When the pulse increases and the pressure rises, the product is excluded from the diet.

In addition, you should not use the root vegetable for people with acute gastrointestinal diseases and any inflammatory processes.

Parsnip is contraindicated in photodermatosis.This inflammation of the skin occurs due to acute sensitivity to sunlight. The composition of parsnips contains phyto-oils - furocoumarins, which increase the skin's sensitivity to ultraviolet light.

People belonging to the 1st skin phototype - with light and thin, like porcelain, skin and blond hair - due to the low threshold of sensitivity to ultraviolet radiation, should use this product with caution in food and carefully select parsnip-based medicines.

Especially carefully you need to handle the leaves of the plant. On contact with damp skin, the leaf can cause severe burns and long-lasting wounds.

The vegetable is strictly contraindicated during exacerbations of gastritis, pancreatitis, gastric ulcer, as well as in severe liver and kidney diseases.

Content

• Listen to the article
• Description
• Growing parsnips from seeds Sowing seeds
• Growing parsnip seedlings
• Picking

Growing seedlings

Parsnips are usually sown for seedlings in late February or early March. Before planting seeds, it is better to first keep them in a growth stimulator or simply wrap them in a damp cloth to swell them. Then plant them in pots with prepared soil, covering them with a film on top, which must be lifted daily for airing.

Growing parsnips

Root crops do not tolerate diving very well. Therefore, it is more correct to immediately plant parsnip seeds in separate pots, rather than common boxes. With the appearance of sprouts, the film is removed, if necessary, they are provided with additional illumination. Watering of seedlings is carried out as the soil dries up, but without excess, in order to prevent root rot due to stagnant water in the planting containers.

Planting seedlings in open ground is usually done around mid-May in prepared soil with a distance between plants in a row of about 10 cm. Before planting, young seedlings are hardened for several days with the daily removal of seedlings to fresh air.

Properties

Parsnip is a source of dietary fiber that provides healthy digestion, early satiety during meals, cleansing and systematic weight loss

Effect on the body:

• strengthens the walls of the capillaries;
• increases appetite;
• prevents dementia, fractures aggravated by osteoporosis, heart disease;
• lowers blood sugar and cholesterol levels;
• stimulates growth, cell regeneration;
• improves blood circulation;
• soothes the central nervous system;
• normalizes digestion;
• relieves pain;
• stimulates the work of the endocrine glands, dissolving stones;
• enhances libido;
• prevents the secondary absorption of urine;
• removes salts, stones, toxins;
• prevents the appearance of malignant tumors, anemia, bronchial asthma, heart strokes.

On contact with wet skin, parsnip leaves and fruits cause severe burns, increase the sensitivity of the dermis in direct sunlight.

To improve blood circulation in the pelvic organs and stop premature aging of the skin, the green top of white carrots is consumed fresh with vegetable oil.

Contraindications:

• exacerbation of pancreatitis;
• individual intolerance;
• children and old age;
• severe kidney and liver diseases;
• inflammation of the skin.

Parsnips can be harmful to the health of people who have large kidney stones, as the vegetable stimulates their excretion, which poses a threat of blockage of the urinary tract.

Planting parsnips outdoors

What time to plant

It is recommended to plant parsnip seedlings in open soil in mid-May, after the plants are 28 to 30 days old. Most often at this time, returnable spring frosts are already left behind, and the soil is pretty well warmed up. It is necessary to plant seedlings in the Moscow region at about the same time, adjusted for the weather.

Suitable soil

For planting seedlings, you must choose a sunny area, but such a plant can also be grown in a shaded place. It grows best on neutral moist sandy loam, peat or loamy soil. Such a culture does not grow on acidic soil; it can be corrected by liming. Areas where crops such as carrots, parsley, celery, parsnips and other root crops were grown a year earlier are not suitable for planting parsnips, since these plants suffer from the same diseases, and they also have common pests. It is best to grow such a crop in the area where cabbage, potatoes, onions or beets previously grew, especially if fertilizers were introduced into the soil during their cultivation. The fact is that parsnips grow well on the soil that was fertilized in advance; therefore, it is recommended to prepare the parsnip plot in advance. This should be done in autumn, the site should be cleared of weeds, and if no organic fertilizers have been applied to the soil in the current season, then rotted manure should be added to the soil (1/2 bucket of fertilizer is taken per 1 square meter). In spring, before planting seedlings in open soil, the site should be re-dug up, its surface is leveled, and then high beds are formed.

Seedling planting rules

Make several holes in the garden, keeping the distance between them from 10 to 12 centimeters, and the width between the rows should be at least 0.4 m.The depth of the planting holes should be made such that the plant can fit freely in them along with the peat pot. In the case when the seedlings were grown in plastic cups, they should be watered very well before planting.Carefully remove the plant along with a lump of earth and transfer it into the planting hole. The planted plants must be watered abundantly.

Planting parsnips before winter

This crop can be grown using sub-winter sowing. Sowing seeds is carried out in the autumn until the second half of October, for this you should use the area that is best prepared in advance and is recommended for doing this in spring. Since the seeds are large enough, they are sown in one hole in 3 pieces, they are buried in the soil by 30–40 mm. The distance between the holes should be from 10 to 12 centimeters, while the width between the rows is about 0.4–0.45 m. The advantage of winter sowing is that seedlings appear very amicably in spring. After the seedlings grow up a little, they will need thinning, while the most powerful plant should be chosen, and the remaining ones should be carefully plucked out.

Growing parsnips: photo

Appearance, unlike parsley

When grown in the garden, it is quite easy to tell the difference between parsnip root and parsley root by flavor.

Read about the intricacies of growing parsnips and storing vegetables here.

Parsley root has a fantastic carrot scent with a hint of celery, turnips, and parsley leaf. The aroma of parsnips is somewhat sweet. But, going to a supermarket, you can easily make a mistake in your choice, because outwardly the roots of both types look almost the same: the color of the root, both parsnip and parsley, is white, cream or light yellow.

And yet there is one distinguishing feature. The parsley stems seem to be a direct continuation and extension of the root. The stalks of the parsnip appear to grow from the inside of the root, forming a round indentation at the top. After removing the stems, the dent remains and is easily visible.

Growing

Growing parsnips is not difficult at all. Agrotechnology is the same as for carrots. For planting, choose a sunny place with peat, loamy or sandy loam soil and a fertile composition. Sour soil is not suitable for parsnips. It can be improved by mixing with wood ash. Growth slows down in shady areas.

In the first year after planting, a root crop is formed. The next year, the seeds will bloom and ripen. Parsnips have much larger roots than carrots, which must be taken into account when planting and leave more distance between the seeds. The row spacing should be 40 cm or more, and in a row the interval should be at least 15 cm.

Plant development

Sowing is carried out in the spring immediately to the garden. Seed germination is low and lasts only a year. Soaking for two days will help to increase germination. Germination will take about 3 weeks. Landings are thinned out after the appearance of several full-fledged leaves.

Parsnips are moisture-loving and cold-resistant. Regular watering will help prevent root cracking. But moisture stagnation should be avoided. In a rainy summer, the plant can not be watered.

The soil must be kept loose and weed-controlled. For top dressing, fresh manure cannot be used, from which useful properties are lost and branches grow on the root crop.

In hot weather, parsnip leaves secrete essential oils with a burning composition that burns the skin. Therefore, plant care is carried out in the morning or evening, preferably with rubber gloves.

Harvested in mid-autumn before the onset of cold weather. Hibernating specimens need to huddle and cut off the tops. Parsnips are rarely attacked by pests. Sometimes damage is possible with black spot, gray rot, caraway moth, septoria.

Plant in the garden

Pests and diseases of parsnips with photos and names

Parsnip disease

Parsnips can contract the same diseases as other crops belonging to the Umbrella family. For example, it can suffer from septoria, cercosporosis, wet bacterial rot, black rot (or Alternaria), and white and gray root rot.

Septoria

On the foliage of specimens affected by septoria, a lot of medium-sized specks appear that do not have clear boundaries, they become darker over time and are colored, eventually, in a brownish-brown color. Sick bushes turn yellow and dry out. This disease develops rapidly in cool weather, if there is high humidity. The infection enters plants through the stomata.

Cercosporosis

If the parsnip is affected by cercosporosis, then specks appear on the shoots and foliage, reaching 0.6 cm in diameter, of a dirty brown or light yellow color, which have an irregular shape. As the disease progresses, the spots in the center fade, while the border around them darkens. The edge of the affected leaf plates becomes raised and slightly curled. On the surface of the shoots, brownish-red specks of an elongated shape look like depressed ones. Affected bushes are lagging behind in development, and the foliage turns yellow and dries up.

Wet bacterial rot

Wet bacterial rot is a widespread disease that develops intensively with high humidity and sudden changes in temperature. Root crops are affected by this disease both in the open field and during storage. The disease begins with the appearance of rot in the tail. Initially, oily-watery specks of a dark color are formed on the bush. Over time, depressions appear in these areas with a fetid, rotting mass, it flows out of root crops like mucus, as a result of which the disease spreads to other bushes, and this happens quite rapidly.

Alternaria

Black rot (Alternaria) - the development of this disease mainly occurs during storage. Slightly depressed spots of a dark color appear on the surface of root crops, and in damp weather they form a bloom of dark olive color. The diseased tissue in the section has a coal-black tint.

Sclerotinia

Sclerotinia (gray rot) and botrytis (white rot) - these diseases differ in the color of the plaque that forms on the surface of root crops. On root crops affected by gray rot, a fluffy bloom of gray color appears, and on those that get sick with white rot, a white bloom is formed in the form of flakes with black sclerotia of the fungus. Such diseases develop most actively when the air humidity is high in warm weather.

Parsnip processing

In order to prevent fungal diseases, a set of measures must be taken:

1. Compliance with the rules of crop rotation. In the area where parsnips were grown, they can be re-grown only after 3 or 4 years.
2. Agricultural engineering rules. It is necessary to strictly follow the agrotechnical rules of this crop.
3. Site preparation. Before planting parsnips on the site, you need to thoroughly prepare them. Do not forget to be sure to clean it from plant residues.
4. Presowing seed preparation. Before sowing, the seeds must be warmed up in very warm (about 50 degrees) water for 30 minutes. Then they are quickly cooled and dried.
5. Root crops must be stored correctly.

However, if, despite all the preventive measures taken, the first signs of rot appear in the storage or on the garden bed, all affected specimens must be removed as soon as possible. Healthy ones should be sprayed with a solution of Bordeaux mixture (1%), Topsin-M or Fundazol.

Parsnip pests

The greatest danger to such a plant is the caraway moth, the striped shield bug, the field bug and aphids.

Caraway moth

Caraway moth contributes to the destruction of the testes of this culture. Caterpillars of such a harmful insect are able to penetrate the shoots, roots and foliage of parsnips, they feed on its tissues. After the bushes bloom, the caterpillars envelop the inflorescences with their cobwebs and eat the flowers, pedicels and seeds, and then hide again in the shoot.To get rid of such caterpillars, the bush must be treated with a decoction of tomato tops. For its preparation, 1 bucket of freshly boiled water and 3.5 kilograms of tomato tops are taken, the mixture must be left for a couple of days, after which the broth will be ready. It should be filtered and combined with 40 grams of grated laundry soap.

Striped bush bug

The striped bush bug feeds on the juice of young buds and ovaries, as a result of which they die.

Field bug

The field bug is a beetle of grayish-green color, which has a length of about 0.4 cm. In the tissues of the bush, females arrange oviposition. Larvae are selected from the eggs, which suck the plant sap from the tops of the stems and foliage. In those areas where there are punctures, there is death, yellowing and drying of the tissue, and due to the toxic saliva of such an insect, the seeds become sterile. In regions with a warm climate, 3 or 4 generations of such a pest are formed during one season. You can use Actellic or Karbofos to destroy the striped bug and the field bug.

Aphid

The greatest danger to such a plant is aphid, this pest is the most prolific of all. It sucks out the plant sap, as a result of which the bushes become frail, deformed, and their development stops. In addition, aphids are the main vector of viral diseases that are considered incurable. You can try to destroy aphids with folk remedies, or chemicals are used for this, for example, Biotlin or Antitlin, even in this case the same drugs can help as in the fight against aphids, for example, Confidor. For prevention purposes, all weeds must be removed from the site in a timely manner. And when the entire crop is harvested, the site must be cleared of plant residues, as well as deep digging.

Medications

On the basis of the extract of furocoumarins (xanthoxin, bergapten) from parsnip, a photosensitizing agent - "Beroxan" and an antispasmodic drug - "Pastinacin" were created.

Consider the properties of each drug.

Pharmacological action of "Beroxan":

• stimulates the formation of melanin when irradiated with ultraviolet rays;
• sensitizes the dermis to the action of light;
• helps to restore skin pigmentation, hair growth with alopecia.

Beroxan is used to treat vitiligo.

Mode of application:

1. Outwardly (0.25% solution). Rub evenly into the lesions. Do not rinse with water. The course of treatment is 15 rubbing and irradiation with a mercury-quartz lamp. If necessary, repeat the course after 2 months.
2. Inside (tablets). Beroxan is consumed at 0.02 grams 1 - 4 times a day 4 - 3 - 2 - 1 hours before a session of long-wave irradiation with ultraviolet rays. The course of treatment is 5 cycles of radiation, between which a 20-day break is observed. The total dose for adults is 6 grams.

"Pastinacin" relaxes spasms of intestinal muscles, coronary vessels, has a sedative effect. Effective in the treatment of coronary heart disease, neuroses, various forms of coronary insufficiency (coronary heart disease, coronary neurosis), prevents angina attacks.

Directions for use: inside before meals, 1 tablet (0.02 grams) 3 times a day for 2 to 4 weeks.

The treatment regimen (frequency, duration and dose of admission) is determined by the doctor after examining the patient.

Interesting Facts

If you add sugar to parsnips, you get a product with an appetite-stimulating effect.

Scientists have not been able to determine who first discovered the properties of the vegetable. So, the seeds were found in Switzerland during the excavation of the site of an ancient man. At the same time, parsnips or a plant similar to it were found in the diet of the Peruvian Inca Indians.

For Emperor Tiberius, culture was cultivated quite far from the Eternal City - in the German colonies.This is due to the fact that the fruits grown in the northern regions were much tastier.

Until the 19th century, parsnips played an important role in the diet of Europeans. But with the discovery of previously unknown plants such as turnip, rutabaga, white carrots have become undeservedly forgotten. The UK is an exception. There, to this day, this root crop can often be seen on the table. It is served boiled for meat, jam and even alcoholic drinks are made from it.

A source

The value of culture

Parsnip has many admirers as a spice.

Refined aroma, pleasant taste, allow it to be present in different dishes.

Soups, addition to main courses, independent dishes, side dishes. Parsnips are especially good for meat.

It is also used for canning, harvesting pickled vegetables for the winter.

They even called the plant parsnip from the Latin word for food, it is consonant with pastus.

Parsnips are tasty, in addition, they are healthy:

• Aroma - stimulates the appetite;
• Serves as a pain reliever for various types of colic: renal, hepatic, gastric;
• Relieves cough;
• Increases potency;
• Has a diuretic effect;
• Helps with dropsy;
• Treats loss of appetite;
• Has a sedative effect;
• Regulates metabolic processes due to saturation with vitamins, minerals, acids of organic origin;
• Relieves vascular spasms;
• Washes out kidney stones;
• Parsnip seeds are also healing. From seeds in pharmaceuticals, drugs are used in dermatology. They are treated with "parsnip" medicine - vitiligo. It also helps with psoriasis, hair loss (baldness).

Parsnip is a universal plant. And the taste will delight, and health benefits.

Only ignorance, busyness or unwillingness to benefit prevents gardeners from paying more attention to parsnips.

This culture deserves a place in the garden of any site. Who grows - knows this.

Sowing seeds

Parsnips should generally be planted 3-5 weeks before the last frost date. The soil should be prepared prior to seeding by removing the rock and breaking any hard lumps down to a minimum depth of 30 cm (12 inches).

It is also a good idea to use compost before planting, but not fresh manure as this will lead to branching roots. Seeds are sown 1.3-1.9 cm deep, leaving a distance between the rows. When the seedlings reach 2.5 cm in height, they are seated.

Parsnip - the root of longevity

In the East, it was believed that whoever eats parsnips in their raw form sees prophetic dreams, this person's intelligence, kindness, heart and tranquility are added.

Do you have parsnips? Only a small number of gardeners-gardeners will give an affirmative answer to this question. It's a pity. It is not for nothing that parsnips are called "the root of longevity."

In the East, it was believed that whoever eats parsnips in their raw form sees prophetic dreams, this person's intelligence, kindness, heart and tranquility are added.

Well, many gardeners who regularly consume parsnips write that they owe their longevity to him. Europe and Central Asia are considered the birthplace of parsnip. In former times, parsnips were very popular among European peoples - they were considered one of the main garden crops in the pre-potato era, but later they were strongly supplanted by radishes, carrots and root parsley. Nowadays, it is again widely cultivated throughout Europe and only in our country has not yet won popularity.

What is the value of parsnips?

This spicy plant smells like celery and parsley and is used in home cooking for canning and pickling vegetables, as well as for seasoning first and second courses. It looks like a large root parsley, but its nutritional and healing properties are more useful than it. This plant contains a large amount of valuable organic compounds, there are dry substances, ascorbic acid, vitamins B1 and B2, essential oils, furocoumarins.It is interesting that parsnips are grown on farms abroad for feeding livestock: by eating roots, the livestock recovers well, grows healthy, well-fed, milk is obtained with high fat content.

Parsnip root is extremely nutritious and useful - in terms of the content of easily digestible sugars - fructose, sucrose, glucose - it is three times higher than carrots, in terms of the content of vitamins, mineral salts and essential oils it can compete with the best varieties of parsley. That is why parsnips are appreciated because it combines many valuable properties of carrots, parsley, celery, with which it quite successfully competes.

Features of growing the "root of longevity"

Parsnip is a biennial plant that in the first year forms a root crop and a lush rosette of leaves, in the second - flowers and seeds. The flesh of the parsnip is juicy, snow-white, the skin of the fruit is yellowish-waxy, the shape of the root is conical or round. The leaves are large, with long, up to 30 cm, petioles, indented, with large lobes. In the second year, the parsnip throws out a powerful, up to one and a half meters stem, at the end of which yellow-green flowers appear, and then large seeds.

Need to know!

We warn inexperienced gardeners: the green rosette of parsnips gives off, especially in the morning and evening dew, rather caustic essential oils, and people with sensitive skin prone to allergic rashes may even get burned. Therefore, in dew and rain, it is better to avoid unnecessary contact with the plant.

Not afraid of frost, not picky about the soil

Parsnips are cold-resistant, frost-hardy, and can winter outdoors without any particular consequences for themselves (like carrots and parsley). It is hygrophilous, but it tolerates drought well. However, this does not mean that he does not need regular watering. On the contrary, the more abundant the watering, the more powerful the root forms the parsnip.

It grows well on almost any soil, enough for it to be properly dug up and loosened.

When, how and where parsnips are sown

They sow it on the beds that were fertilized with manure last year. Parsnips are undemanding to their predecessors, but they feel better in areas where cucumbers, zucchini, pumpkin, onions, tomatoes, potatoes, cabbage grew before it. The plot should be well lit - it is better not to sow parsnips in the shade.

The ridges are best prepared in the fall. The soil is dug up and 0.5 - 1 l of compost bucket, 0.5 l of ash are added to 1 m². In early spring, the bed is dug up again.

Parsnips are sown in open ground in early spring, as soon as the snow melts, at the same time as carrots, parsley, radishes. Parsnips are cold-resistant, they germinate at + 2 ... + 3 ° С, and its seedlings can withstand frosts down to -5 ° С, and adult plants and up to -7 ... -8 ° С.The best temperature for the growth and development of parsnips is 15 - 20 ° С You can sow parsnips before winter, in November, "under a crock", as the old gardeners say, that is, when the topsoil is already stuck in frost and has formed a crust. It is under such a crust that parsnips are sown, then its seeds germinate perfectly in spring. In general, the optimal time for sowing parsnips in spring is April 20-25.

What variety to plant

Parsnip blooming in the second year is an excellent honey plant and attracts a variety of insect pollinators to the garden.

The following varieties are most common:

• Early round. Root crop up to 12 cm long and up to 10 cm in diameter, early ripening, vegetation period 100 - PO days. Suitable for soils with a small arable layer.
• The best of all is the mid-early one, the growing season is 110 - 115 days, the length of the root crop is 15 - 20 cm.
• Student. Late ripening, growing season 140 - 150 days, root crop 25 - 35 cm long.
• Guernsey - late ripening, high-yielding.

When they clean up where they store

Parsnips are harvested in late autumn, later than all root crops. When digging parsnips, it is recommended to work with gloves or heavy mittens so as not to inflame the skin. However, already a day after harvesting, the parsnip is completely harmless.Parsnips are harvested like rutabag: they dig in with a shovel or pitchfork and pull them out, trying not to damage the root crop. Then the tops are cut at the head level.

Parsnips are stored at a temperature of + 3 ° C, along with potatoes. You can not dig up some of the root crops, they will overwinter well in the soil, just cover them with foliage and snow on top. In this case, you will receive very early and very fresh roots by spring - they can be dug out by the end of March, as soon as the soil begins to thaw.

Parsnip in folk medicine

It is used to restore the strength of convalescents, as a diuretic and pain reliever, as an effective medicine for renal and gastric colic: 2 tbsp. tablespoons of fresh root are mixed with 3 tbsp. tablespoons of sugar, boil for 15 minutes in a glass of water in a sealed enamel bowl and leave for 8 hours. Take 1 tbsp. spoon 4 times a day 30 minutes before meals. For acute attacks of renal colic use the juice of fresh parsnip root diluted with water 1: 1.

Root vegetable decoction: 2 tbsp. tablespoons of chopped root vegetables are poured with 1 glass of boiling water and boiled for 30 minutes, cooled, filtered, taken 1 tbsp. spoon 4 times a day - for pain in the heart, stomach, kidneys, nervous stress - 1/4 cup.

Infusion of leaves: 1-1.5 tablespoons of chopped leaves are poured with a glass of boiling water, cooled and taken 1 tbsp. spoon 3 times a day.

You can make parsnips ...

As for the food that the parsnip is, none of the roots is the best food. One of the Men. "On the properties of herbs"

Parsnips mainly eat root vegetables. The parsnip root has a sweetish taste, reminiscent of the taste of carrots, and its strong spicy aroma is close to parsley and celery. The root is used to make soups, when stewing meat, it is added to summer salads and preparations for the winter, and finally, the root is simply dried and added to a wide variety of dishes. Needless to say, parsnip leaves are also excellent greens, suitable for salads, soups and stews, as a green seasoning for fried meat, as a great spice for preparations and simply in dried form. A tasty and healthy tonic drink (like chicory) is prepared from dried parsnip roots.

Parsnip salad

To prepare parsnip salad, you need to boil 2 - 3 liters of water along with spices and vinegar, salt, add sugar if desired. Chop the parsnips, scald with boiling water and boil for two minutes, then drain the water and cook until soft. Transfer to a bowl, drizzle with vegetable oil and garnish with raw, finely chopped onions.

Parsnip sauce blank

Boil parsnips, mince and rub through a frequent sieve; then put in a saucepan, pour in vinegar, tomato, add crushed bay leaf, cloves, vegetable oil and cook for about half an hour. Then pass through a sieve again, pour into bottles and cork. To prepare a blank for the sauce, take: parsnip - 1 kg, tomato - 400 g, vegetable oil - 100 g, vinegar - 200 g, salt - 30 g, bay leaf and cloves 1 g each.To prepare the sauce, you need to pour 100 g of the prepared mass, add 200 g of vegetable oil, dilute it all in 0.7 l of broth, add 100 g of sour cream, let it boil - the sauce is ready.

Stewed parsnip

Prepare parsnip roots, chop finely and simmer in oil. Sprinkle with crushed or ground breadcrumbs on top, put in the oven for three minutes. Instead of breadcrumbs, you can sprinkle with grated cheese.

P.S. And remember, just by changing your consumption - together we are changing the world! <>

How is the vegetable used?

In cooking

The vegetable is added to:

• soups;
• casseroles;
• stew;
• goulash;
• of bread;
• sweet pastries.

The most skilled chefs can make pancakes and pancakes. Used for making marmalade, preserves and sweet flour for cakes. Raw, chopped on a coarse grater, the vegetable is added to various vegetable and fruit salads, fillings.

It is prepared along with mashed potatoes, leeks, cauliflower and other vegetables, served with fish, meat, and poultry. Parsnips are dried as a seasoning for hot dishes and canned.

Dishes from root vegetables baked in the oven and steamed are very tasty:

1. for this, the vegetable is cut into small pieces;
2. fits in an oven or double boiler;
3. aged for 8-12 minutes until fully cooked, with the addition of salt and spices.

A hearty and tender puree is prepared from parsnips. For this dish, medium-sized pieces of vegetable are boiled and then kneaded with butter. Puree is salted and diluted with warm milk.

Original and healthy parsnip chips are obtained, while cooking them is very simple!

1. Heat a deep frying pan with poured vegetable oil to 180 ° C.
2. Root vegetables are cut into thin slices.
3. Dip in hot oil in small portions.
4. Fry for 45 seconds until golden brown.
5. Spices and salt are added to taste.

There are many recipes that reveal the secrets of preparing a wide variety of parsnip dishes.

In medicine

In folk medicine, parsnips are always highly valued.

1. Respiratory system.
   the plant is used to treat many diseases associated with respiratory tract infections;
2. to eliminate cough and sore throat;
3. pneumonia;
4. asthma;
5. bronchitis.

6. 
   A heart.

   strengthens the heart muscles;
7. improves blood circulation;
8. supports the aquatic environment of the body.
9. Blood and blood vessels.
   regulates blood pressure;
10. strengthens the walls of blood vessels;
11. vitamins C, B9 and iron present in parsnips are crucial for blood formation and prevention of anemia, especially in women;
12. vitamin E helps in the creation of red blood cells, increases the transport of oxygen in the body.
13. Digestion of food.
    stimulates appetite;
14. facilitates digestion;
15. eliminates disorders of the gastrointestinal tract.
16. Teeth and gums.
    Vitamin C and folic acid in parsnips improve overall oral health
17. prevent gingivitis;
18. inflammation of the tongue;
19. toothache;
20. bad breath;
21. support the health of connective tissues and gums;
22. strengthen teeth.
23. Eyes.
    prevents various eye problems, including macular degeneration;
24. deterioration of visual acuity in the elderly.
25. Stomach. Soothes cramps and severe stomach pain.
26. Intestines.
    stimulates faster and easier intestinal motility;
27. eliminates bloating and excessive gas formation.
28. Kidneys.
    cleans the kidneys, activates their function and urination;
29. reduces inflammation of the bladder and urinary tract;
30. removes kidney stones and sand.

31. 
    Bones and joints.

    • effective for rheumatoid arthritis;

    gout;

32. rheumatism.

The manganese contained in the vegetable is a co-factor of glycosyltransferase, which helps in the restoration of cartilage and strengthening of bones, and stops osteoporosis.

33. Depression.
    eliminates anxiety;
34. neuroses;
35. insomnia.
36. Leather.
    stimulates sweating;
37. reduces high fever;
38. antioxidants and vitamins E and C restore skin cells and prevent premature aging.
39. Weight. Regular consumption reduces body weight.

Recipe for parsnip and carrot casserole (for 4 servings).

Ingredients:

• Parsnip - 500 grams;
• Carrots - 500 grams;
• Hard cheese - 150 grams;
• Sour cream - 200 grams;
• Eggs - 4 pcs.;
• Ground pepper (any) - to taste;
• Red pepper - 1 pc.;
• Broccoli - 150 pcs.;
• Parsley - 50 grams;
• Garlic - 2 cloves;
• Salt to taste;
• Vegetable oil - 50 grams.

Preparation:

1. Preheat the oven to 180 ° C.
2. Peel the parsnips and carrots and cut them lengthwise into 4 pieces. Cook in salted water for about 1 minute, drain the water.
3. Finely chop parsley with garlic, mix with vegetables. Place in a greased baking dish. Sprinkle with chopped paprika and broccoli on top.
4. Mix eggs with sour cream and grated cheese, salt and pepper. Pour vegetables with this mixture.
5. We bake in the oven for about 40 minutes.

History

Parsnip is a white vegetable that looks like a carrot. As soon as the people do not call parsnips, for example, field borsch, popovnik, tragus, trunk. Although the most common nickname is still white carrot or white root. The parsnip root (as well as the tops) is actively used in cooking, as well as the roots of other plants: parsley or celery.

He gained wide popularity in Russia from about the beginning of the twentieth century. Nowadays it is not so popular with chefs. But many of its useful properties are widely used in traditional medicine.

In medieval Europe, this vegetable was as popular and preferred for consumption as potatoes. When he came to Russia, many gourmets appreciated his taste and benefits. But now, in the gardens, it is less and less common to see the beds sown with parsnip seeds, which is a pity, because the taste of this plant is really very refined, and there is nothing to say about the benefits.

Parsnip varieties

Parsnip varieties are divided into early, mid-season and late varieties. Some of them fell into the category of favorite among gardeners and are widely grown in garden culture.

From the earliest cultivation varieties of parsnip "Delikates" and "Culinary" are most often used. The latter forms a root crop weighing 100-130 g in 85 days. In "Delikates", the technical ripeness of the root crop begins on the 110-115 day, but the root crop forms a mass of up to 200-350 g. The keeping quality of both varieties is good, the pulp is tasty.

Of the mid-season parsnip varieties, the most common varieties are Petrik and Best of All. For 115-130 days they form root crops of technical ripeness weighing over 200 g. They are distinguished by a pleasant aroma, white pulp of conical root crops, productivity, good keeping quality.

Late varieties of parsnip "Guernsey" and "Student" are mainly grown in regions with a long autumn period. The growing season is 140 to 150 days. Root crops are long, conical, up to 25-30 cm long, weighing 200-300 g. Both varieties are distinguished by increased aroma, dense white pulp with a sweet aftertaste, high yield, good keeping quality.

What can be made from parsnips: recipes

Puree

Children will like white carrot puree, because the vegetable has a delicate and sweet taste. To make such a dish, you will need to peel 0.5 kg of a vegetable and cut into small pieces. Next, place the product in a small bowl, pour milk so that it is completely drowned in the liquid. Cook the mass over low heat for no more than 10 minutes. If the parsnip has softened, it is already cooked. Now drain the milk into a separate container, and chop the poplar with a blender. At the same time, gradually add milk to get the dish of the desired consistency. After that, the puree only needs to be seasoned with salt and pepper.

Borscht

To cook borscht with parsnips, you must first boil the broth from 250 g of pork ribs. While the meat is cooking, peel an equal amount of potatoes and cut them into cubes. Then grate 1 beet, carrot and parsnip. Send these ingredients for frying using vegetable oil. Also, peel 1 onion, chop it and send it to the pan with the rest of the vegetables. Then add a small amount of pepper, salt and a few cloves of garlic. Pour potatoes into the finished broth. When it becomes soft, add 100 g of cabbage, sauteed vegetables. Then continue cooking for another 25 minutes.

Salad

To get the salad, peel and coarsely grate 1 white carrot, peel the apple off, remove the seeds and cut into thin cubes. Next, mix the ingredients, sprinkle with 4 g of citric acid and season with 1 tbsp. mayonnaise.Put a leaf of lettuce on the bottom of the plate, then the finished dish, and sprinkle with parsley on top.

Video:

how to cook parsnips in the oven Expand

Origin

Parsnip has spread all over the world. It is one of the most popular vegetables in many cuisines. In ancient times, the Indians cultivated parsnips, knowing about its nutritional value and benefits. In the era of antiquity, the plant was already used for medicinal purposes.

Wild species are found in Turkey, the Caucasus and the European continent. On the territory of Russia, they began to cultivate and use it even before the appearance of potatoes.

Homeland of the plant

Cleaning and storage of parsnips

It is necessary to harvest parsnips in the autumn, after the foliage begins to die off. Roots are removed from the soil with a pitchfork, while trying not to injure them. If necessary, the harvest can be postponed until the onset of winter, the fact is that from a low temperature the roots become much tastier.

It is necessary to work with such a plant, protecting your hands with gloves, since its tops can leave burns on the skin. Root crops for storage are placed in boxes filled with sand, the temperature in the storage should be from 0 to 2 degrees, while the humidity level should be from 80 to 85 percent. It should be noted that when stored in a cellar, the roots become soft, in this regard, in areas with a warm climate, where there is no severe frost in winter, they can not be removed from the soil.

Oblivion period

In the 17th century, a kind of exchange took place: the American continent presented the Europeans with potatoes, and Europe responded with parsnips, which successfully naturalized in North America.

The overseas guest - potatoes - by the end of the 19th century, significantly pressed both turnips and parsnips, which by the middle of the 20th century had practically become "curiosities".

Features of parsnip

The height of a rough, furrowed, erect stem can vary from 0.3 to 2 meters, it has a faceted sharp-ribbed shape, and there is pubescence on its surface. The upper part of the stem is branched. The composition of unpaired leaf plates includes from 2 to 7 pairs of more or less pubescent leaves of large-toed oval or lobed shape, in the upper part they are sessile, and in the lower part they have short petioles. Ripening of the root crop is observed in the first year of growth. It is thick, fragrant white, has a sweetish taste, the root can be cone-shaped (like a carrot) or rounded (like a turnip). The color of the fruit in the context of dirty yellow. The composition of complex umbrellas includes from 5 to 15 rays, which in turn consist of bisexual, regular small flowers with a yellow corolla. The flowering of parsnips is observed in the second year of growth. The shape of the fruit is round-oval, this flattened droop is painted in a dirty yellow shade. Common parsnip is considered the closest relative of the following garden crops: carrots, parsley, fennel, dill, celery, coriander and lovage.

When to harvest and how to store parsnips

For blanks, root crops should be chosen that do not have any external damage.

The collection of the plant is carried out at the end of autumn, when the maximum level of nutrients in it is observed. In this case, the vegetable is carefully removed from the soil.

If the product is to be kept fresh, it should be folded into boxes with moistened sand and placed in the basement.

You can also dry this crop. To do this, you need to cut each vegetable into strips and put it on a baking sheet, which is sent to the oven for 20 minutes. The temperature of the device should be 50 degrees. Finished raw materials are stored in glass containers with a hermetically sealed lid. This method will keep all the useful elements in it.

To harvest the stems and foliage of white carrots, harvest must be done at the flowering stage.The collected raw materials should be decomposed and dried in the open air. The dried stems of the plant are stored in a tightly closed container. In the same period, the collection of parsnip seeds is carried out. They need to be placed in a glass jar. You can store seeds for up to 3 years.