Parsnip

Parsnip (Pastinaca) is a biennial vegetable plant that belongs to the Umbelliferae family. In the people it is also called white root, popovnik, field borscht or tragus.

Pasternak has the following names in other languages:

• in German - Pastinake;
• in English - parsnip;
• in French - panais.

Parsnip is a vegetable crop that reaches two meters in height. It has a straight stem branching upwards. It has long large leaves. Outwardly, the parsnip root looks like a carrot, only white. Parsnip flowers are complex yellow umbels.

The fruits of the plant are achenes of a greenish-yellow color, which are disc-shaped. After ripening, the fruit is divided into two parts, each of which contains one seed. The fruits begin to ripen closer to autumn.

There are 15 types of parsnips growing in Europe. Most Popular:

• Armenian (Pastinaca armena);
• sowing (Pastinaca sativa);
• shadow (Pastinaca umbrosa);
• Claus (Pastinaca clausii);
• forest (Pastinaca sylvestris);
• femoral (Pastinaca pimpinellifolia).

Parsnip is not a wild plant. It is grown in Central Asia and Russia. It grows on dry soils, in vegetable gardens or fields. Parsnips are still widely grown in the Caucasus.

• Parsnip root should be white and firm (the whiter, the sweeter).
• The white root should not have dark spots or signs of spoilage.
• Larger root crops are best avoided as they can be very stringy.

• At the end of autumn, when all the root crops are already harvested. It is better to harvest parsnips in dry weather. First, the leaves are cut, then the roots are dug up and dried. Dry cellars are a great place to store white root. The roots must first be sprinkled with sand.
• In late autumn, only the leaves are harvested, and the root crops remain for the winter and are dug up only in early spring.

• The root has a sweet, spicy taste.
• Parsnips have a pleasant aroma that is reminiscent of celery.
• Outwardly, this plant has much in common with carrots.

There are 47 calories in 100 grams of parsnip root.. The nutritional value of the product is as follows:

• proteins 1.4 gr.
• fats 0.5 gr.
• carbohydrates 9.2 gr.

You can learn more information about parsnip and its properties from the video.

The root crops of the plant contain many vitamins, minerals, ascorbic acid. Parsnip root is fleshy, making it rich in nutrients. The plant is rich in potassium. Parsnip roots are rich in starch, proteins, essential oils, fiber, pectins and oils.

It contains large quantities of useful trace elements (sodium, magnesium, calcium, iron, phosphorus). Parsnips also contain carotene, vitamin C, and the entire group of B vitamins.

• The white root has a diuretic effect.
• Parsnip root helps to normalize digestive processes and increase appetite.
• A decoction of the roots has analgesic properties.
• Parsnip helps to strengthen the walls of capillaries.
• This plant is an excellent stimulus for the functioning of the endocrine glands.
• The white root cleanses the body of harmful substances, and also removes salts and stones.

You need to be very careful with the leaves and fruits of the plant, as they can cause severe burns when in contact with wet skin. People who have fair skin should remember that the white root helps to increase the sensitivity of the skin under direct sunlight.

• inflammation of the skin (photodermatosis);
• individual intolerance;
• severe kidney and liver diseases;
• exacerbation of pancreatitis;
• children and the elderly.

Parsnip juice is very healthy and tasty. It has a pleasant aroma and sweet taste. White root juice contains a large number of various minerals, the main place among which is K (potassium).

Juice properties:

• increases appetite;
• helps with coughing, removes sputum;
• regulates the processes of the digestive system;
• relieves spasms and pain;
• has a diuretic and choleretic effect;
• lowers the acidity of gastric juice;
• eliminates bad breath;
• helps to cope with infectious diseases.

The root crop is added to various dishes due to its pleasant spicy aroma and sweet taste:

• Dried or fresh parsnips are added to vegetable salads or soups.
• Young roots are boiled, stewed, baked, canned. They are used to make purees or sauces.
• The leaves of the plant are used as a seasoning for fish or meat dishes.
• Fresh lettuce leaves are added to vegetable salads.

White root can be prepared in many ways, it all depends on the dish. So, fresh root of the plant is suitable for salad. It can be grated along with carrots. Boiled root can be mashed and used as a side dish for fish or meat dishes. In many countries, it is stewed before consumption. The white root can be grilled, but must first be dipped in olive oil.

Parsnips can be eaten whole like carrots, but you need to remember that they are a little bitter. To create an exquisite aroma, the white root is added whole to the soup, and when fully cooked, the root is taken out. The white root can be fried. So, in England, the USA and Canada, fried parsnips are a traditional dish on the Christmas table. In the form of a seasoning, this plant is added to coffee for a special flavor.

Ingredients:

• 1 parsnip root
• 1 sour apple
• 1 table. spoon of mayonnaise
• Parsley
• lettuce leaves
• A little citric acid or vinegar
• Salt to taste

Cooking:

Grate the white root with a coarse grater. Cut the sour apple into strips and add to the parsnips. Sprinkle a little citric acid or vinegar and mix thoroughly. Next, season the salad with mayonnaise and salt. Top the salad with chopped parsley and lettuce.

Ingredients:

• 0.8 kg potatoes
• 0.5 kg parsnips
• 50 grams of butter
• Salt and pepper to taste

Cooking:

Peel potatoes and parsnip roots, cut into small slices and put to boil. When the vegetables are ready, drain the water and mash.Add butter, salt and pepper.

Parsnip-based medicines are used to effectively treat and relieve the symptoms of a wide range of diseases, including:

• dropsy;
• disorders of the nervous system, especially neuroses;
• gastrointestinal problems;
• bronchitis;
• pneumonia;
• diseases of the cardiovascular system;
• gout;
• rare skin disease - vitiligo;
• emphysema;
• tuberculosis.

• With urolithiasis - decoction: you need to take dry parsnip leaves, make a powder out of them. 1 table. a spoonful of white root should be poured with 200 ml of boiling water, boil for up to 15 minutes and carefully strain. You need to use a decoction for 1 table. spoon three times a day.
• To improve immunity - infusion: grind the white root. For 2 table. tablespoons of the root will need a glass of boiling water. The infusion is poured into a thermos and left for 12 hours. Before use, you can add 1 table. a spoonful of honey Take the infusion should be 4 times a day for 1 table. spoon half an hour before meals.
• For severe pain - decoction: cook 2 table. spoons of white root in powder form, add 5 table. spoons of granulated sugar. Pour this mixture with 200 ml of boiling water and cook for 15 minutes, while the container should be covered with a lid. Then let the broth brew for 8 hours. You need to drink the remedy four times a day, 1 table. spoon 30 minutes before eating.
• With anemia - take a white root and finely grate. For 1 liter of milk you need 2 tables. plant spoons. First, the milk should be brought to a boil, and then add the white root. Wrap the container with a warm towel and let it brew for 6 hours. It is recommended to store the infusion in the refrigerator. It is necessary to use the remedy for two days, 50 ml before each meal.After a two-day break, resume treatment. The course of treatment is 1 month.
• For the treatment of depression - tincture: you should take half a glass of chopped parsnip roots, pour into a liter jar and pour 0.5 liters of vodka. Close the jar with a lid and store in a dark place for 30 days. Then you need to strain the tincture and drink 1 teaspoon. spoon 3 times a day.
• In the treatment of kidney and intestinal diseases - you should take fresh leaves, chop them. For 1 table. a spoonful of leaves will need 400 ml of boiling water. First, the raw materials should be poured with hot water, brought to a boil and boiled for ten minutes. Let it brew a little and strain. You need to take a decoction of 50 ml 3 times a day, gradually increasing the dose to 70 ml. The course of treatment is up to three weeks.

Since ancient times, parsnip has been used for cosmetic purposes. This plant contains a large amount of minerals and vitamin C, therefore it has a beneficial effect on the skin - it prevents the formation of wrinkles, has nourishing and whitening properties. In cosmetology, parsnip essential oil is mainly used, which is added to creams, masks and other cosmetics.

White root essential oil is widely used:

• to combat cellulite due to the warming effect;
• to eliminate wrinkles;
• in inflammatory processes;
• for quick healing of acne.

• in the form of a fragrant seasoning for broths or soups, it goes well with various side dishes;
• is one of the main vegetables in a diet when you can only eat low-calorie foods;
• on its basis, various recipes are made for the treatment of many diseases;
• as a fodder crop, parsnip is given to pigs and cows.

• Round
• Long
• Russian size
• guernsey
• Student

Parsnip belongs to unpretentious plants that tolerate drought well and love the sun's rays. It can germinate on any kind of soil, although it is better to use loose sandy or loamy soil. For the first year, the soil should be fertilized with manure, and the next year, a white root should be planted. This will help prevent strong branching of root crops. The plant prefers moist soil, but cannot grow in stagnant water.

Reproduction of this vegetable crop is carried out using self-seeding. After sowing the seeds, you can wait three weeks for the first shoots. If you need to speed up the germination process, then the seeds should be soaked for 3 days, then rinsed with warm water and dried well.

In order for the seeds to germinate in two weeks, they must be soaked for 24 hours, while changing the water every two hours. Next, the seeds are marked in gauze in a warm place and moistened when dried. When the seeds begin to germinate, they, together with gauze, should be transferred to the refrigerator for a day and you can plant them in open ground.

Sowing seeds is carried out in rows, while they are placed 1.5 cm deep. Further, the soil should be rolled so that the seeds of the plant sprout evenly. As soon as two leaves appear on the parsnips, it is necessary to thin out, keeping a distance of 5 cm between plants. When there are seven leaves on the parsnip, then thinning should be done again, while the distance should already be 10 cm.

The main thing in caring for a plant is moistening the soil as needed, loosening and weeding. You can use liquid fertilizers, but do not use more than four times per season.The first time nitrogen fertilizers should be applied after thinning, then after 14 days to make a second potash top dressing, which contains phosphorus.

• Parsnip was first mentioned in the works of the ancient Roman scientists Pliny and Dioscorides in the 1st century BC.
• White root seeds were found during excavations of a settlement that existed in the Neolithic era.
• In the 17th century, root crops began to be grown in Russia and they called it field borscht.