Botanical name- parsnip.
Family- umbrella.
Genus- parsnip.
Predecessors- potatoes, cabbage, onions, cucumber.
Lighting- sunny place.
The soil- peat, sandy loam, loamy.
Landing- seeds.
Biennial vegetable plant parsnips are cultivated throughout the world. Its homeland is considered to be the south of the Ural Mountains and Altai region. Parsnips are known with late XII century. It appeared in Russia even earlier than. It is quite easy to grow. It is cultivated and developed in the same way as carrots. Very often they are even grown together. During the first year, a root crop is formed; in the second year, the plant blooms and produces seeds. The main difference is that its roots are larger than those of carrots. This should be taken into account when planting seeds - the distance between them should be slightly greater than between carrot seeds. Seeds are planted in spring. For better germination they should be soaked in water for two days. When true leaves appear, the crops are thinned out. The plant is cold-resistant and moisture-loving. To prevent root crops from cracking, you should ensure regular watering of the plants. In the fall, before the onset of cold weather, the harvest is harvested. In the case when root crops are left in the ground for the winter, they should be hilled up and the leaves trimmed. In winter, these roots will need to be dug up before they begin to grow leaves again.
The plant should be protected from wet bacterial rot, septoria, white and gray rot and black spot.
The beneficial properties of parsnips have been known since ancient times. Ancient Greek doctors used it as an analgesic and diuretic. It stimulated appetite, improved sexual activity, and helped with colic. The medicinal properties of parsnips are also recognized by modern doctors. This vegetable is widely used in folk medicine. A decoction of the roots helps with cough, and a water infusion is used as a tonic for the rehabilitation of seriously ill patients. The vegetable improves digestion and strengthens the walls of capillary vessels. Decoctions help in the treatment of baldness. In medicine, it is also used for the prevention and treatment of vascular and heart diseases.
The vegetable is used in dietary nutrition. For kidney stones and cholelithiasis. For nervous diseases, bronchitis, gout, pneumonia.
Vegetable juice is rich in silicon, potassium, phosphorus, chlorine, and sulfur. Its use helps strengthen brittle nails. Chlorine and phosphorus have a beneficial effect on the functioning of the lungs and bronchi. Therefore, the juice is recommended for patients with emphysema, pneumonia and tuberculosis. Potassium improves brain function, which is why the juice is successfully used in the treatment of various mental diseases.
The fruits are used to make medicines that successfully treat various skin diseases. In particular, vitiligo. The leaves are used in dermatology.
The vegetable contains mineral salts, sugar, proteins, essential and fatty oils, many vitamins and microelements. Pectic substances, starch, fiber. The seeds contain coumarins and glycosides.
The roots and leaves are widely used in cooking. They are dried, boiled, stewed, and prepared into salads. Used as a spice and added to confectionery. Like potatoes, this vegetable turns black when cut. To prevent this from happening, the cut pieces should be immersed in water. Optimal time cooking for small pieces - ten minutes. For big ones - twenty. Then they will remain soft and will not have time to soften to the state of puree. Cooked roots resemble a sweetish nut. They can be baked or steamed. The parsnip vegetable can be a good side dish for fish or meat. In some dishes it is used instead of beets - for example, in vinaigrette.
Flowers parsnips are bisexual. Regular shape, small. Five-membered. Collected into complex umbrellas of 5 - 15 rays. There are usually no wrappers. The calyx is invisible. The corolla has a bright yellow. They can be seen in the photo of parsnips. Flowers appear in the second half of summer. The fruits appear in September. They are a flat-compressed, rounded, elliptical, narrow-winged two-seeded plant. Bees collect light honey from the flowers of this plant. High Quality.
Root parsnip has White color. It has a sweet taste and a pleasant smell. The shape can be like that of a turnip - round, or like that of a carrot - cone-shaped. When cut, the color is yellowish-brown or yellowish-gray.
Stem up to one meter high. Erect, branched, rough, pubescent, sharply ribbed, grooved-faceted.
Parsnip is a biennial or perennial herbaceous plant of the Apiaceae family. Popularly known as popovnik, field borscht and kozelka. It is used in both folk and official medicine.
For medicinal purposes, parsnip roots are mainly used, and less commonly, leaves and seeds.
Biologically active substances included in parsnip:
The most useful properties of parsnips are:
In addition, the plant:
IN medicinal purposes parsnips have been used since ancient times. The healer Dioscorides prescribed it as a diuretic and aphrodisiac, recommended it for hallucinations, to increase appetite, as an analgesic - for liver, stomach 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 cardioneurosis.
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 diseases; it helps remove sand and stones.
Tincture of leaves and gruel from grated fresh root have an antispasmodic effect and are used for renal and hepatic colic, vascular spasm, muscle cramps, constipation and asthma attacks.
Fresh juice from the root vegetable has an expectorant effect and is used for diseases of the upper respiratory tract, helps with stomach diseases and gastric colic.
A decoction of parsnip herb in combination with chamomile and oregano is an effective soothing tea, while an infusion of the roots in vodka is a good remedy for loss of strength and depression.
Popovnik is an excellent aphrodisiac; regular consumption of the fruit with sugar 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 vegetables, fish and meat dishes, as a seasoning for soups, sauces and preserves. 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.
Parsnips are recommended to be eaten during asthenia, anemia and during pregnancy. This plant cleanses the body and improves hematopoietic processes. A high content of vitamin B9 will ensure normal intrauterine development of the child, reduce the risk of developing cardiovascular diseases and dementia, and improve 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, and cleanse the skin. A decoction rubbed into the scalp is effective for incipient baldness.
The pharmaceutical industry produces several drugs using parsnips. Furocoumarins are extracted from the root vegetable, and medicines are made from them. For example, “Beroxan” (based on bergapten and xanthotoxin, available in the form of tablets, 0.25% and 0.5% solution) is a drug for the treatment of dermatological diseases, including vitiligo, psoriasis and alopecia areata. Another drug - "Pastinacin" (based on furocoumarin pastinacin, available in tablets) - an antispasmodic drug used for neuroses with coronary spasms, for coronary insufficiency, to prevent angina attacks.
As such, parsnips have no contraindications for use, except in cases individual intolerance plants.
It should be borne in mind that popovnik promotes the removal of kidney stones, which in the absence of medical supervision can lead to their uncontrolled passage, therefore the plant is contraindicated in urolithiasis.
Parsnips increase skin sensitivity to ultraviolet radiation, so it is not recommended for use for medicinal purposes by children and the elderly (the risk of age spots and sunburn is high).
Root vegetables should be consumed with caution by people with kidney and liver diseases, severe disorders nervous system.
Syn: meadow parsnip, spindle root, white carrot, field borscht, field wrestler, lamb carrot, white carrot, goat grass, deer grass, parsnip, posternip, deer food.
Biennial herbaceous plant with powerful roots, pinnately dissected leaves and umbellate inflorescences. The root crop of the plant has not only nutritional but also medicinal value. Parsnips have expectorant, antispasmodic, diuretic, tonic properties and are used for many diseases.
Ask the experts a question
Common parsnip is not included in the State Pharmacopoeia of the Russian Federation and is not used by official medicine. However, it is a pharmacopoeial plant of Belarus. In Russia and many countries it is widely used in folk medicine as an antispasmodic, diuretic, expectorant, and sedative. Known as a spicy-aromatic and edible plant, parsnip has many healing properties, stimulates appetite, eliminates stomach cramps, and normalizes the functioning of the gastrointestinal tract and cardiovascular system. The vegetable helps strengthen blood capillaries, activates blood flow, normalizes high blood pressure, is used for angina pectoris and muscle cramps, gout, and improves sleep. Parsnips are used as a diuretic and choleretic agent. The plant is also known as an expectorant in the form of an aqueous decoction or infusion for bronchitis, laryngitis, pneumonia, and colds. Used as an immune booster used after serious illnesses. A water infusion of parsnip enhances male potency. Fresh plant juice activates hair growth. A decoction of the roots of the plant is popularly used to treat vitiligo and lichen spots.
Among the antispasmodic drugs based on the fruits of parsnips, Beroxan, Pastinacin, Eupiglin, etc. are known in medical practice. Beroxan is indicated for the treatment of vitiligo, psoriasis, and nested hair loss (pattern baldness). Parsnip furocoumarins (xanthotoxin and bergapten) help increase skin sensitivity to ultraviolet radiation, thereby repigmenting discolored skin areas in people suffering from vitiligo. The drug is used in conjunction with dosed ultraviolet irradiation under the supervision of a physician. Pastinacin is used for coronary artery sclerosis, coronary neurosis, spasms of the coronary vessels, bronchi, spasms of the bile and urinary tract.
Contraindications and side effects
Despite the unique composition and beneficial features parsnip, a vegetable contraindicated in case of photodermatosis, individual intolerance, hypotension, not recommended for elderly people, small children. When taking preparations based on parsnip, it should be taken into account that the plant contains furocoumarins, which increase the sensitivity of the skin to ultraviolet radiation. Therefore, in the summer, before going to the beach, it is not recommended to eat parsnips.
Parsnips are popular in cooking and in the confectionery industry. The root vegetables of the plant have a spicy, sweetish taste and a faint aroma, similar to the smell of parsley. Parsnips are eaten fresh, fried, stewed and dried. Fresh and dried, powdered parsnip root is added to first courses, salads, and sauces. Parsnips are used as a seasoning for meat dishes and curries. Root vegetables are added to marinades and pickles. Fresh leaves parsnips give salads a piquant, spicy taste. Parsnips are often found frozen in canned vegetables and soup mixes.
Common parsnips are grown as feed for animals, in particular for cows, since such a product improves the quality of milk. This same plant is an excellent honey plant. Parsnip honey is light and of high quality.
Thanks to its rich mineral complex and the presence of ascorbic acid in the plant, parsnip has found wide application in cosmetology. The essential oil of the plant is used for cellulite, eliminates acne and other skin inflammations, helps smooth out fine wrinkles, having antioxidant properties. Parsnip-based masks have a whitening effect and nourish the skin well. Parsnip extract is used for some dermatological diseases - baldness and vitiligo.
Common parsnip, common parsnip or meadow parsnip (lat. Pastinaca sativa) is the type species of the genus Parsnip (lat. Pastinaca), belonging to the Umbrella family (lat. Apiaceae).
Common parsnip is a biennial herbaceous plant with a fleshy, succulent root. The stem is erect, angular-furrowed, pubescent, from 30 cm to 3 m in height. Parsnip leaves are pinnately dissected, long-petioled, shiny on top, covered with soft, thick hairs below, the lobes of the leaf blade have sharp teeth and deep cuts. Leaves in hot weather release essential oils. Parsnip flowering begins in July and continues until September. The flowers are bisexual, regular, small, yellow in color, collected in complex umbels that have 8-12 rays. The calyx is five-toothed, with a lower bilocular ovary, five petals, and five stamens. The fruit of the parsnip is an oval, two-seeded plant, which, when ripe, splits into two small parts. Common parsnip is a cultivated species obtained as a result breeding work from wild parsnip. It differs from the latter by its powerful, sweetish-tasting root vegetable. The whole plant exudes a faint but pleasant aroma. In the first year of life, the vegetable forms a rosette of leaves, as well as a spindle- or cone-shaped, fleshy root vegetable. Flowering occurs in the second year in July - August. Parsnip fruits ripen in early autumn. Parsnip seeds are flat-compressed, round-elliptical in shape, yellow-brown in color. Common parsnips prefer fertile, well-drained garden soil. Areas for growing crops should be sunny and warm. Parsnips are propagated by sowing seeds. The seedlings can withstand frost. Interestingly, the plant has no pests and is easy to grow. There are two main varieties of parsnips - “Round” and “Long”, respectively, the names indicate the shape of the root crops.
Parsnips are naturalized and cultivated in small areas as a food and medicinal plant almost all over the world. In the territory Russian Federation the plant is widespread in its European part, in Western Siberia and in the North Caucasus. It grows wild in Europe, in the Altai region and in the south of the Urals, in the Caucasus, in Turkey, North America. Parsnip – unpretentious plant, it can be seen in grassy places, meadows, clearings, and sometimes grows along roads. The cultivated form of the plant is grown in vegetable gardens for its thick root, which is eaten as a seasoning for many dishes.
Regions of distribution on the map of Russia.
For medicinal purposes, parsnip root, stems with leaves and its fruits - umbrellas - are used. Only parsnips are harvested; wild parsnips are toxic and cannot be used for culinary or medicinal purposes. A high-quality root vegetable should be white (the whiter, the sweeter it is), hard (softness is a sign of the beginning of the rotting process), without cracks, damage or dark spots. When choosing parsnip root crops by size, you should opt for medium roots, since large ones may turn out to be stringy on the inside. Small vegetables are sweeter, and large ones are suitable for making goulash and broths. Parsnips are harvested in late autumn, taking precautions: in hot weather, the essential oil protruding from the leaves can cause burns on the skin. Root vegetables are not washed, but cleaned of soil. Cutting off the top will extend the shelf life of the parsnip. Store parsnip roots, sprinkled with damp sand in a dark, cool room. Root vegetables for drying are cut into strips (about 3 mm thick), then dried in the oven at a temperature of 50°C, stirring occasionally. The resulting raw materials are stored in closed glass jars no more than 1 year.
The fruits of the plant are harvested when they are fully ripe. The umbrellas are cut, dried, and then threshed. The shelf life of fruit umbrellas is up to 3 years. Parsnip grass (stems with leaves) is harvested during flowering. The collected greens are laid out in a thin layer on paper. Dry in the shade, in the open air, stirring occasionally.
Fresh parsnip roots contain up to 10% carbohydrates, starch (4%), up to 0.5% fatty oil, essential oil (up to 3.4%), pectin (approximately 7%), pantothenic and nicotinic acids, riboflavin, carotene, fiber , thiamine, ascorbic acid, vitamins PP, B2, minerals (potassium, phosphorus, magnesium, zinc, etc.). Parsnip seeds contain furocoumarins (xanthotoxin up to 1%, sphondin, bergapten), coumarins, flavonoid glycosides, fatty oil (up to 10%). The essential oil (3.5%) contains octyl butyl ester of butyric acid, which gives the plant a peculiar spicy odor. Fresh parsnip herb contains vitamin C, carotene, riboflavin, thiamine, folic acid, essential oil, furocoumarins.
During experimental research In parsnip, European scientists identified furocoumarins, and they turned out to be pharmacologically active substances. It has been proven that furocoumarins have pronounced antispasmodic properties, as well as photosensitizing activity, that is, they increase the sensitivity of the skin to light. These active substances help to depigment the discolored skin areas in people suffering from vitiligo. Currently, modern medicine uses medicinal properties parsnips for the treatment and prevention of many cardiovascular diseases. The benefits of parsnips for the body are obvious: laboratory research vegetables showed the plant’s ability to improve the digestive process, strengthen capillary walls, and have an expectorant and antispasmodic effect. European scientists have also noted the plant's dietary properties. The root vegetable has diuretic properties and is rich in potassium, which helps remove excess fluid from the body, relieving swelling.
Root vegetables and parsnip leaves are used in folk medicine. A water infusion and decoction of parsnip roots, the properties of which are of medicinal value for the body, are drunk as an expectorant to separate sputum for bronchitis, pleurisy, pneumonia and tuberculosis, used as an antispasmodic for pain of various origins, gastric, renal and hepatic colic, gout . Grated fresh root vegetables also relieve attacks of pain and are used for cholelithiasis. Parsnips are a good tonic for strengthening the body after serious illnesses. The root of the plant is used as a diuretic for urolithiasis and dropsy. A water infusion of parsnip has a stimulating effect and activates sex hormones. An infusion of parsnip root has a calming effect, strengthens the walls of capillaries, and relieves spasms of blood vessels. Parsnips are used for muscle cramps, neuroses, angina pectoris, hypertension, and insomnia. The plant is taken as a general strengthening and immunomodulatory agent. An alcoholic tincture of herbs and plant roots helps get rid of hallucinations and bad mood. In folk cosmetology, parsnip decoction or raw root juice helps with baldness and activates the growth of hair follicles. The decoction is used to lubricate lichen spots and treat vitiligo.
The first mention of parsnips dates back to the 1st century BC. e. At archaeological excavations Seeds of this plant were found in Neolithic settlements. The famous Roman scientists Dioscorides and Pliny mentioned the healing properties of the plant in their treatises. Dioscorides used parsnips as a diuretic. The Quechua Indians cultivated this plant in ancient times. The plant's root, valuable for its proteins, was used by ancient healers as an aphrodisiac, an analgesic, a metabolic stimulant, and an expectorant. As a cultivated vegetable and food plant parsnips became known from the end of the 12th century, and before the advent of potatoes they had an important nutritional value in Europe. It was only in the 17th century that parsnips, known as “field borscht,” began to be actively grown in Russia. personal plots and vegetable gardens as a valuable crop rich in vitamins and minerals.
1. All about medicinal plants in your beds / Ed. Radelova S. Yu.. - St. Petersburg: “SZKEO”, 2010. - P. 183. - 224 p.
2. Sheptukhov V.N., Gafurov R.M., Papaskiri T.V. et al. Meadow parsnip (common parsnip) - Pastinaca sativa L. // Atlas of the main species of weeds in Russia. - M.: Kolos, 2009. - P. 125. - 192 p.
3. Dudchenko L. G., Kozyakov A. S., Krivenko V. V. Spicy-aromatic and aromatic plants: Directory / Answer. ed. K. M. Sytnik. - K.: Naukova Dumka, 1989. - 304 p.
4. Pasternak // encyclopedic Dictionary Brockhaus and Efron: in 86 volumes (82 volumes and 4 additional). - St. Petersburg, 1890-1907.
Instructions
The botanical name of this plant is parsnip. This biennial vegetable plant is successfully cultivated throughout the world. Its homeland is the Altai Territory and the south of the Ural Mountains. Parsnips have been known since the end of the twelfth century. The root crop develops just like carrots; they are often grown together (the main difference is that parsnip roots are larger than those of carrots). In the first year, a root crop is formed, and in the second year, parsnips bloom and produce seeds.
When planting parsnips, the distance between the seeds should be greater than between the carrot seeds. This crop is planted in the spring. Two days before the expected planting date, it is necessary to soak the seeds in water for better germination. When the first true leaves appear, the crops should be thinned out. The plant is moisture-loving and cold-resistant. To avoid root cracking, provide parsnips with regular and abundant watering. In the fall, before the onset of severe cold, the harvest is harvested. The plant should be protected from caraway moth, septoria, gray and white rot, wet bacterial rot and black spot.
Parsnip flowers are bisexual, small, five-membered and correct form. They are collected in complex umbrellas of five to fifteen rays. The involucres are usually absent, the calyx is inconspicuous, and the corolla is yellow. Flowers usually appear in the second half of summer, and fruits appear in September. Bees collect high quality honey from parsnip flowers. The root of the plant has a white color, a pleasant smell and a sweet taste. The shape can be like a carrot or a turnip (round or ). The color of parsnip is yellow-brown or yellow-gray.
The parsnip stem can reach a height of one meter. It is erect, rough, sharply ribbed, branched, pubescent and furrowed. The leaves of this crop are large in size, odd-pinnate with blunt edges. The leaves are smooth on top, rough underneath. In hot weather, they release essential oils and can burn the skin. For this reason, it is recommended to care for the plant in the early morning or late evening.
The beneficial properties of the plant have been known since ancient times. Doctors used parsnips as a diuretic and pain reliever. The plant stimulates appetite, helps with colic, and improves sexual activity. The healing properties of the culture are also recognized by modern doctors. The vegetable is widely used in folk medicine. A decoction of parsnip root helps cough, and a water infusion of the plant is used as a tonic for the rehabilitation of seriously ill patients. Parsnips improve digestion and strengthen the walls of blood vessels. The decoction helps treat baldness. In medicine, parsnips are used to treat and prevent diseases of the heart and blood vessels.
The vegetable is used in dietary nutrition, for cholelithiasis and kidney stones, for bronchitis, pneumonia, nervous diseases and gout. Parsnip juice is rich in silicon, phosphorus, potassium, sulfur and chlorine. Eating it helps strengthen hair and nails. Phosphorus and chlorine have a beneficial effect on the functioning of the bronchi and lungs. Therefore, it is recommended to drink juice for people suffering from tuberculosis, emphysema and pneumonia. Parsnip fruits are used to create medications that successfully cope with various skin diseases; the leaves are used in dermatology.
Valentina Perezhogina, Candidate of Agricultural Sciences
As organic fertilizers for parsnips, it is useful to add peat compost or humus at the rate of 4–5 kg per 1 m2. Mineral fertilizers are applied based on each square meter 15–20 g ammonium nitrate, 20–25 g of potassium chloride and 30–40 g of superphosphate, and phosphorus-potassium fertilizers in an amount of 2/3 of the required rate are applied during the autumn filling of the soil. Nitrogen and the rest of the phosphorus-potassium fertilizers are applied in the spring under deep loosening. When using combined mineral fertilizers (30–50 g per 1 m?), filling the soil nutrients postponed until spring.
© Jonathunder
© Goldlocki
Parsnip (Parsnip)
My favorite varieties:
After cutting the root vegetable into cubes, you can preserve it with tomatoes, and you can also brew surrogate coffee. I wash the smallest of the grown root vegetables, cut them into small pieces and dry them in the sun in the summer. The result is a seasoning that gives unique taste and aroma to soups and gravies. I sometimes add dried parsley root and celery root to dried parsnips - this mixture gives dishes completely unique flavors!
But, in general, he is unpretentious. I harvest it in late autumn, although we have been eating it since August. My observations have shown that unripe roots taste sweeter, while mature roots are more aromatic.
Parsnip is a root vegetable of a type of celery. Requires almost no maintenance. Good information on Parsnips in the article How to grow parsnips
The following varieties of parsnip are zoned:
Parsnip preparations have antispasmodic, diuretic, analgesic and photosensitizing effects, and stimulate appetite.
During chemical study, it was found that all parts of the plant contain essential oil; most of it is in dry fruits - 1.5–3.6%; in root vegetables - from 70 to 350 mg per 100 g of fresh weight. The composition of the essential oil includes esters of heptyl and hexylic acids and octyl butyl ester of butyric acid, which has a pleasant odor. The fatty oil found in fruits includes glycerols of butyric, heptyl and caproic acids, as well as esters of acetic acid.
In folk medicine, it is believed that eating parsnips helps improve metabolism. It is also useful for diabetes. Decoctions and infusions of root vegetables act as diuretics, antispasmodics, expectorants and analgesics. The leaves are used to treat skin diseases. Traditional medicine experts claim that parsnip acts on the body like ginseng and green tea, it tones, invigorates and stimulates brain activity. Even for those who want to lose weight, parsnips can come to the rescue.
If you have a lot of land and a great appetite for parsnips, give it a sunny fertile area and sow with ribbons with a distance of 40-45 cm between them. On the 20-25th day, the parsnips will sprout, and in the phase of 2-3 true leaves, thin out the seedlings, leaving 10-15 cm between plants.
© Cillas
Croatian, White stork, Russian size
You don’t even need to sow parsnips!
I provide myself with seeds by planting 3-4 healthy root crops in the spring (photo 2). Care is the same as for the garden bed, but I fertilize twice complex fertilizers and to prevent the appearance of aphids I treat vinegar solution: 1 glass of vinegar (9%) per 10 liters of water, applied in the morning in dry weather.
In folk medicine, parsnips have long been used for diseases of the respiratory system, gall bladder and as a product that increases vitality and male strength.
no care weeding
Round
Parsnip is a valuable feed crop for animals and poultry. This plant significantly improves the quality of milk and butter. Parsnip is a good honey plant.
Root vegetables contain uronic acids. Of the oxidative enzymes, parsnips have peroxidase, phenolase and ascorbate oxidase. Furocoumarins are found in parsnip seeds, which makes them valuable raw materials for the manufacture of medicines.
The medicinal properties of parsnips are also recognized by official medicine. IN pharmaceutical industry the fruits are used to prepare the preparations beroxan, eupiglin for the treatment of vitiligo and baldness, as well as pastinacin, a vasodilator to prevent angina attacks.
During the first two months, parsnips grow very slowly and require careful care. And caring for it is the same as for carrots: timely watering, loosening, weeding and fertilizing (just don’t add fresh manure - the quality of the root crops will decrease). There is a warning in the literature that sunny weather parsnip leaves emit a pungent essential oil that can cause burns and allergies, and recommendations: wear gloves when caring for the plant. And try to do all the work in the evening.
Parsnip greens - large shiny dark green leaves are a bit like parsley and celery leaves and also have a slight smell and tart taste. Both root vegetables and young leaves are suitable for food. Like most root vegetables, it belongs to the “winter” vegetables, that is, vegetables that store well and serve as a source of vitamins in the off-season. The nutritional value of parsnips is very high. 100 g of root pulp contains on average: proteins - 1.4 g, fat - 0.5 g, carbohydrates - 9 g, fiber - 4.5 g, potassium - 300 mg, calcium - 30 mg, magnesium - 20 mg, sodium - 4 mg, vitamin C - 20 mg, iron - 0.5 mg, phosphorus - 50 mg, etc. Energy value- only 47 calories!
(the largest). Please note that parsnip seeds only last for one year. I sincerely advise everyone to try growing this wonderful, healthy vegetable. Good luck to you!
Parsnip is the only vegetable that overwinters well, regardless of negative temperatures coupled with low snow cover. In late autumn, I cut the greens and cover the root crops a little with soil. Of the overwintered root crops, I leave two of them (the largest) for seeds, and in May I dig up the rest and eat them. At this time, other supplies of root vegetables are already running out, and parsnips come in handy. My neighbors in the country laugh: “We only sow root crops in May, and you are already collecting them.”
Read also: Turnips, chard, parsnips and turnips, etc. - cultivation and recipes
Harmless for people suffering from diabetes. Particularly effective in the treatment of joint diseases. Has an anti-inflammatory and analgesic effect. I use it raw: I put the skin on gauze and on the sore joint. I wrap it for 2-3 hours. It is better to do this procedure at night for 7-10 days. You will be pleased with the result already on the 3-4th day. as usual, the seeds are sparsely in a row, foliage grows strongly like celeryand
Parsnip reproduces by seeds. Its root system penetrates to a depth of 2–2.5 m and a width of 1–1.5 m. In the first year of life, a small root crop is formed, in the second year of life - a stem, inflorescence and seeds. A spherical or elongated root crop with uneven surface, coarse consistency, yellowish-brown outside, root pulp – grayish-white. The basal leaves are long-petiolate, pinnately dissected, shiny above, softly wavy below, elongated-ovate, obtuse, sparsely toothed at the edges; stem - sessile. The stem is straight, bare, ribbed-furrowed, branched at the top, 80–120 cm high. The inflorescence is a complex umbrella with big amount small yellow flowers. Parsnips are cross-pollinated with the help of insects. The fruit is a two-seeded plant, which, when ripe, splits into two flat-oval lobes, light brown or light brown in color. Weight of 1000 seeds is 2–5 g. Seeds remain viable for no more than 2–3 years.
vsaduidoma.com
Parsnips are a rich source of vitamins. Its root vegetables contain: vitamin C (5–28 mg per 100 g), as well as vitamins: B
This is what it is, parsnip. Again and again you come to the conclusion that there are no unnecessary or unimportant vegetables. Each carries something necessary, important and different from the others. Ignoring vegetables and fruits means deliberately dooming yourself to illness. This is a priceless gift of nature! They need to be known, cultivated and used to be appreciated. After all, the great expert on cultural flora, Academician Nikolai Vavilov, remarked: “How rich the flora is, and how poorly we use it.” So, there is something for all of us to think about!
Parsnips rarely get sick. But during flowering and seed ripening it is often attacked carrot fly, moths, aphids and field bugs.
Can you imagine?! This is a whole storehouse of essential, beneficial substances for humans. It also turns out that parsnips can compete with bran in terms of the amount of insoluble fiber, which helps normalize digestion. The special aroma of parsnips is given by the essential oil found in the leaves, roots, and seeds.
© Zinaida Nikolaevna Irkutsk
I leave the seed plants near the ridges. Root crops “tan” in July and produce flower stalks about 1.5 m high. By September, seeds ripen in umbrella inflorescences. They are light brown in color, flat, and quite large. Overripe seeds easily fall off and are carried by the wind throughout the garden. In the spring, where parsnip seedlings are in the way, I remove them, and thin them out on the beds so that they are larger. By the way, the seeds can be sown in early spring or late autumn.
We also use parsnips raw, as an addition to salads and oatmeal porridge for breakfast (photo 3), as first and second courses.
I just want to warn people suffering from kidney disease. Parsnip in large quantities can lead to the movement of kidney stones and cause complications.
root tried to add a very specific taste to pickling cucumbers
Heart
Among other root vegetables, it is considered the most cold-resistant and frost-resistant plant. Seeds begin to germinate at a temperature of +5...+6°C. Shoots appear on the 15–20th day and tolerate frosts down to -3...-5°C. Adult plants can withstand temperatures down to -7...-8°C. Best growth parsnip is observed at a temperature of +15...+20°C. In conditions of sufficient moisture, they grow well even in more high temperature. Parsnip plants overwinter well in conditions middle zone in the soil, both in the form of fully formed root crops of spring sowing, and younger ones, and in the spring they are dug up for fresh use. Parsnip tops do not survive wintering. It grows young leaves.
We harvest root vegetables in late autumn, since they acquire their best qualities and high nutritional value if they remain in the ground until frost. Light frosts are not dangerous for parsnips, they only make them sweeter, tastier and richer useful substances. To store and use them in winter, we carefully dig up root vegetables, cut off the leaves, lightly dry them in air and lower them into the basement, where we store them in slightly damp sand.
There is an opinion that growing parsnips is difficult. I think the main difficulty is that parsnip seeds cannot always be purchased in stores, and even if you are lucky enough to buy them, there is no confidence that they will sprout. Therefore, you can often hear: “Well, this parsnip. I sow and sow, but the result is zero!” But the thing is that parsnip seeds remain viable for only one year, and their germination rate is a maximum of 50%.
Wow! It turns out that parsnips cannot be found during the day with fire either in the store or at the market. Probably, you first need to become scarce in order to be in demand later. This is what happened with this valuable vegetable and aromatic plant.
The root crop produces a large rosette of leaves, so it should not be thickened - 30-40 cm between rows and 10-15 cm between plants. Planting depth on loams is 2-3 cm, at sandy loam soils- a little more than 4-5 cm. Seeds germinate very slowly. Young seedlings can withstand frosts down to -5°, adult plants up to -8°.
It gives borscht a unique taste and aroma. But parsnips are especially good when preserved. Zucchini, cucumbers, salads with parsnips turn into a real delicacy!
there are more than 10 of them and you don’t need them in the garden
- early ripening, with a cone-shaped root crop, grayish-white outer color and white pulp; varieties
Parsnips – light-loving plant. It makes a particularly great demand for light at the beginning of its development. Parsnips sharply reduce the yield if weeding is delayed. This is a long day plant.
(1.2–1.9 mg per 100 g), B
Part of the harvest can be left to overwinter directly in the ground. By the way, parsnips are not prone to accumulating nitrates. And in the spring, before the leaves grow, root vegetables can be eaten. A whole vitamin pantry is at hand - no spring vitamin deficiency!
Parsnip (Parsnip)
Back in Ancient Greece and Rome, parsnip root crops called “pastinaka” were used for food, livestock feed, and for medicinal purposes. The ancient Greeks considered it one of the most valuable plants and believed that eating parsnips caused pleasant dreams. And the Romans really appreciated dessert - parsnips with honey and fruit. The French poet and thinker of the Middle Ages Maine wrote in one of his odes: “... as for the food that parsnips represent, not a single root is the best food.”
Caring for parsnips is simple: weeding, loosening the soil, infrequent but abundant watering. You can combine watering with fertilizing: 10 g of nitrogen, phosphorus and potassium per 10 liters of water. For me, parsnips are the easiest vegetable to handle. At first I planted it for two years in a row, but now it sows itself. In the summer I sometimes weed and water it.
I hope that my experience will help readers plant this miracle root in their beds. Believe me, it will not disappoint you, but on the contrary, it will give you a lot of vital energy and raise your tone!
It grows like a weed for me, we are tired of fighting it, we don’t know how to exterminate it. But the decorative one looks very beautiful and does not multiply like a weed
The best of all
Parsnip is a plant that requires moisture in the soil. For swelling, water is needed 1.6–2.2 times the weight of air-dried seeds. Powerful root system parsnip allows it to use moisture from the lower layers of the soil and better resist soil drought. However, parsnips produce high yields if there is sufficient soil moisture and even soil moisture throughout the growing season. Excessive soil moisture and proximity groundwater the plant does not tolerate well.
Parsnip (Parsnip) © Magnus ManskeParsnip (Pastinaca)
botanichka.ru
The most difficult thing is harvesting. The roots are long, with a powerful central root and a large number of lateral roots that hold tightly to the ground. If the ridge was deeply plowed,
© D. Shuntova, Zaporozhye region.
I have been preparing the bed since the fall: before digging, I add humus and sprinkle it with ash. It should be noted that parsnip is light-loving.
He is completely unpretentious and does not require special attention from us:
Parsnip grows on soils of various mechanical compositions, but best of all - on loamy and sandy loam, as well as on peat bogs. It should not be sown on soils that are too light or too heavy. For successful cultivation loose, structural, moist, but not waterlogged soils with a deep humus horizon are required. The optimal pH level for parsnips is 6–8. Soils with high acidity are unsuitable for it, as they inhibit plant growth.
(0.01–0.1 mg per 100 g), PP, carotene (0.03 mg per 100 g). In the leaves, the presence of vitamins is tens, even hundreds of times greater and amounts to: vitamin C 20–109 mg per 100 g; carotene 2.4–12.2 mg per 100 g; vitamin B
Parsnips (Pastinaca sativa L.) – biennial cultivated plant celery family (Apiaceae). Parsnip is one of the plants that has long been known to man. It got its name from the Latin - “feed, nutrition.”
In ancient times, light vegetable dishes were prepared from parsnips; they were included in the most exquisite menus for special occasions. The Slavs approached this more pragmatically. In their kitchen, this plant became so valuable and important that borscht or soup was considered “empty” without it. But if you managed to purchase parsnip seeds (they are light brown, round, flat, large, up to 5 mm in diameter) , you need to know that this is a biennial plant: in the first year you will get a root crop, and in the second year from this root crop you will get your own, reliable seeds. I twist small root vegetables out of the ground (also, by the way, I have to put in some effort). We planted parsnips when there were no potatoes yet... I sow the seeds at the end of May (depending on the weather) in moist soil. I “trample down” the beds for friendly shoots. Parsnip is a plant from the celery family, a close relative of carrots. Its root resembles a carrot appearance: long, hard and sweet, but only light color. Parsnip greens are reminiscent of parsley or celery and also have a tart flavor. Parsnip root gains its best flavor and highest nutritional value when left in the ground until frost. Frosts are not scary for him, they only make him sweeter, tastier and more saturated with useful substances. Parsnips originate from the Mediterranean region and have been cultivated by people since Roman times. In Russia, parsnips were known as field borscht. White stork. Parsnips are responsive to the application of organic and mineral fertilizers. For table purposes, it uses root vegetables, which must be good quality, so it should be sown no earlier than in the second year after adding fresh manure.
Parsnips are still found in the wild; it grows in wastelands, open slopes, pastures, along roads throughout the European part of Russia, in the south of the Urals, in Western Siberia, Altai Territory, in the Caucasus, in Western Europe, and as an introduced plant in America, Australia, and New Zealand. Parsnip differs from its wild relative, from which it was obtained through centuries-old selection, by its thick and sweet root.
The mixture can be used to prepare sauces for meat along with tomato juice and onions. This sauce (can be done without tomato) is good for seasoning first courses. Gourmets claim that dried roots, crushed in a coffee grinder, produce excellent aromatic and healthy coffee. Animals and poultry also like parsnips; its use improves the quality and taste of milk and meat.
To get parsnip seeds, leave 3-4 root vegetables in the garden overwinter. With the onset of warmer weather, they will begin to grow and will soon appear before you in the form of a luxurious tall bush. It is because of this that I transplant root crops in the fall to a place where they will not interfere with anyone or anything. next season. At the beginning of June, the bushes will throw out umbrellas and bloom with small yellow flowers. After 3-4 weeks the first seeds will appear. They ripen for a long time (up to 100 days) and at different times. You need to collect the seeds constantly, as they ripen, shaking the umbrellas so that they do not have time to crumble. Among the seeds there are many empty ones, so they require careful selection.
In Europe it gained mass popularity only in the 17th century. And before the appearance of potatoes on the European continent, parsnips were the main food product V winter time(along with turnips). They say that in Rus', newborn children (apparently, instead of a pacifier) were given a parsnip root to suck. Surely, for a reason. But with the advent of potatoes imported from America, interest in parsnips gradually faded, and they began to be forgotten. There is even a joke that parsnips, offended by Christopher Columbus, left our gardens. They simply stopped growing it. But in vain. After all, this ancient vegetable is not only nutritious and tasty, but also extremely healthy. Today, parsnips are coming back into fashion. It is especially revered by gourmets and those who care about their health. It is used more widely in the Caucasus.
Parsnips are unpretentious and can grow on any soil, but will grow larger in light loamy or sandy soils. IN acidic soils In the fall you need to add lime. In the spring I add humus to the beds, but I’m afraid of manure. When digging into the ground I add mineral fertilizers: superphosphate, potassium, ammonium nitrate.
I confess, but I only thought about parsnips after I read about them in a history book. I was impressed that in those days when we did not yet grow potatoes, this particular crop could be called a second bread, it was so widespread. And then parsnip somehow went more and more into the shadows, and today only the most advanced gardeners know about it.
I break through at a distance of 10-12 cm if there are 3-4 leaves.
Parsnips are rich in vitamins and minerals; in particular, they contain more sugars than carrots. Essential oil is extracted from parsnip, which has a pleasant tart odor. Basically, parsnip root is used in cooking, which is boiled, baked in the oven and used in salads and winter soups. Parsnip greens are also edible and nutritious
- with long, conical roots, more cold-resistant and containing more dry matter. Varieties with a rounded root shape are less productive than those with a conical shape, but they are earlier ripening and suitable for growing on soils with a small arable layer, since their root length is on average 10–15 cm.
The use of microelements (boron and manganese) causes an increase in biochemical processes in plants. They contribute to an increase in the weight of parsnip leaves and by 40% - the average weight of root vegetables, and also increase their content of dry matter, sugars, ascorbic acid and carotene.
– 1.14 mg per 100 g and vitamin B
Parsnips have been known in culture for a long time, and before the advent of potatoes, they, along with turnips, were among the main food products in winter throughout the European continent. This plant was considered a tasty food in ancient Rome, and he was credited healing properties. It was widespread in those days. Its fruits were discovered in pile buildings in Bern (Switzerland).
The ancient Greeks considered parsnips to be particularly valuable plants. Doctors advised using it in case of loss of strength, spring ailments, and after serious illnesses. And in the East, magicians and healers believed that those who eat parsnips become smart, their hearts are filled with kindness and tranquility, their life lengthens, and their health improves.There are varieties of parsnips with round and cone-shaped fruits. The most common varieties, the root crops of which have good keeping quality, are Round Early, Student, White Stork, Best of All. You also need to know that varieties with a rounded root shape are less productive, but more early ripening. What is it like, parsnip? Why is it valuable? How is it different from other vegetables and why is it worthy of the closest attention? Parsnip has never been sick to me, and no pests bother it; right up until harvest, it pleases the eye with its beautiful, bright green foliage. It was one of them that I turned to with a question about the agricultural technology of this crop. And what I heard from him further increased my desire to get to know parsnips. After all, of all root vegetables, it is the most nutritious and healthy, and it is also very easy to grow. This is a biennial plant of the celery family. It is also called white carrot because of its external similarity, however, in terms of size it will give a hundred points ahead. In my beds, for example, by the end of the first season, thick, large, conical “blanks” are already formed. Of course, here a lot depends on the variety: for example, the Student variety, which I began to grow in last years, they are round in shape. Parsnips have a very beautiful openwork green mass, decorating any garden bed. It likes abundant but infrequent watering. Last year I paid attention to parsnips. It was written on the seeds: very healthy, nutritious, contains vitamins, etc. I sowed them, the distance between plants was 15 cm, between rows 20 cm, 30 pieces. I watered them occasionally, dug them up late, in October, they grew so huge: at the base 8 cm 9, 40 cm long. I put 1/3 of the root in borscht, in a roast, in a stew, etc. along with carrots. I like it, this year I’ll definitely sow 20 of them. Germination is good, unpretentious, like root parsley and celery. Parsnip seeds, although larger compared to carrots and parsley, also germinate slowly. To speed up germination when spring term sowing them for 2-3 days, soak them in warm water. The water is changed several times. You can hang the seeds in a bag from a water tap and run a weak stream of warm (but not hot!) water. Essential oils, which delay germination, are washed out faster. Before sowing, the seeds are dried until they flow. In conditions homestead farming They can not be dried, but sown wet, after mixing them with dry sand or soil. When sowing with soaked seeds, ensure that the soil is sufficiently moist. If necessary, it should be watered. Otherwise, dry soil will rob the seeds of moisture, and they may die. Parsnips should be placed after crops that leave behind a weed-free area. Parsnips are grown after vegetable crops, with the exception of representatives of the Celery family. The best predecessors for it are potatoes, cabbage, cucumbers, zucchini, pumpkin, under which organic fertilizers were applied.
