Vegetables

Pasternak (plant): growing and care, useful properties

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The stems of parsnip in height can reach up to one and a half meters. To the touch, they are rough, faceted and grooved in shape, somewhat resembling carrot tops. The leaves of parsnip are odd-pinnate, oval-shaped. Root crops look very similar to carrots, elongated, and sometimes more rounded. The color of the fruit can be white, yellow-white and even pale cream. The plant will bloom in the second year after planting. Flowers grow in bunches of five or more flowers, have a yellow color.

Sowing seeds

It is best to first plant the seedlings on the seedlings, and not directly into the open ground. Although parsnips are distinguished by excellent resistance to cold, due to the high content of essential oils in the seeds they are very bad and sprout for a long time. Before planting, the seeds must be soaked in warm water for a day, the main thing is to ensure that the water always remains warm, for this it is necessary to change it in time. Then the seeds should be treated with special means to stimulate growth. For planting parsnips need to prepare the soil with the addition of peat. You can also use a soil specially designed for sowing seeds.

Strongly deepen the seeds when planting is not worth it, simply sprinkle them on top of a thin layer of soil. After planting, you need to pour plenty of soil and cover the pots tightly with plastic wrap to create the greenhouse effect.

Parsnip Seedlings

During the period of growing seedlings, it is necessary to air the pots daily for about 10-15 minutes, removing the plastic film. Seeds of parsnip have poor germination, so the first shoots can be seen only after two weeks, or even more. As soon as shoots appear, the film should be removed and pots placed closer to sunlight. Pasternak is very light-loving, so you have to organize additional lighting for seedlings so that the light day lasts at least 14 hours. Watering should be abundant and regular so that the topsoil does not become dry. But you shouldn’t allow overmoistening of the soil and stagnation of water, as it can lead to rotting of the roots and death of the whole plant.

Pickling seedlings

In order to plant strong and strong seedlings in open ground, it is imperative to carry out a pick. To do this, gently pinch the weaker shoots almost at the root and leave the strongest of them. Two weeks before transplanting into open ground, it is necessary to gradually begin non-preparation. To do this, make daily pots of seedlings on the street, gradually increasing the time spent in the fresh air.

Planting parsnips in open ground

To plant seedlings in open ground should be in mid-May, when the seedlings will be a month. In May, as a rule, there is no frost, and the soil is warm enough.
Before planting a parsnip should find a suitable place for it. It is best to plant a plant in the sunny part of the garden. As for the soil, the parsnip does not tolerate the sour soil! Planting parsnips after carrots, celery and parsley is not worth it, it can lead to infection with common diseases and insect attacks. The most suitable precursors for parsnip: potatoes, onions, glass, cabbage.

Before planting seedlings it is necessary to fertilize the soil. As organic fertilizers, rotted manure and compost are excellent. After applying the feed should be thoroughly pumped the soil and dig the holes at a distance of 15 cm from each other. It is necessary to plant seedlings together with the peat soil in which it grew. After planting should be abundantly watered the soil.

Planting parsnip in the winter. The most suitable time for planting seeds in the winter is considered to be September-October. The soil must be prepared in advance, preferably in spring. This planting is good because the parsnip with this method rises much better. In the spring, when shoots appear, it is necessary to carry out the pinching mentioned above.

Care for parsnips

Pasternak does not need any special care and is particularly unpretentious. Caring for it includes: timely watering, loosening the soil, fertilization and weed removal.

Pasternak is a moisture-loving plant. He needs regular and abundant watering, but one should not allow overmoistening of the soil, and even more so moisture, this can lead to the death of the plant. Due to lack of moisture, fruits will be smaller, less tasty and not juicy. After each watering it is necessary to carefully loosen the soil, so as not to damage the root system of the plant. Remove weeds as needed. But it should be remembered that in the heat, parsnip emits a toxic substance, its contact with the skin can cause burns, so you need to work with a flower in cloudy weather or after sunset, and you must use gloves.

Fertilizers and fertilizers

During the season you need to make dressing at least three times. As organic fertilizers you can use rotted manure, a solution of compost and wood ash. Special balanced mineral fertilizers are also excellent. During the period of active growth it is necessary to apply fertilizer with a high nitrogen content. In the middle of summer, it is necessary to fertilize with potassium and phosphorus. All dressings should be made exclusively in liquid form and strictly under the root, not falling on the leaves.

Cleaning and storage of parsnips

It is necessary to clean the parsnip in the autumn when the leaves of the plant start to dry out. It should be remembered that from the contact of the leaves with parsnip skin can cause burns, so the cleaning must be carried out with gloves. Digging the fruits of parsnip need forks and with extreme care not to damage the root. Parsnip fruit should be stored in a box with sand at a temperature of 0 to 2 degrees with relatively high humidity.

Diseases and pests

Pasternak affects the same diseases as the rest of the celery family. Black rot, white and gray rot, septorioz, chalcosporosis and wet bacterial rot. In order not to fight diseases, it is best to prevent them from appearing. You must follow all the rules of care and cultivation of parsnip. Follow the watering, time to remove weeds, fertilize. If the plant is still ill, then it is necessary to immediately start treating it; for this, the diseased plant should be treated with a solution of special fungicides that will help get rid of the disease.

As for pests, most often attack parsnips: aphid, caraway moth, field bug and striped shield. It is necessary and immediately to fight insect invasion, they are carriers of plant-dangerous diseases. In order to get rid of pests, it is necessary to thoroughly sprinkle the plant with a special solution that is sold in any store for summer residents.

Parsnip Properties

Pasternak is very useful. It contains many nutrients, vitamins, micro-and micronutrients that are necessary for the human body. The carbohydrates contained in the parsnip fruit are well digested. A large amount of potassium in root vegetables significantly improves blood circulation, improves digestion and positively affects the state of the nervous system.

Pasternak can be used by people suffering from diabetes. Also, the dark fruits of parsnip perfectly relieve hepatic and renal colic. Pasternak well strengthens blood vessels, it allows you to fight cardiovascular diseases. The roots of this vegetable perfectly raise the appetite and stimulate sexual activity.

Crushed parsnip roots are added to drugs for people who suffer from vitiligo disease, as well as vasodilators, medicines for insomnia and stress.

Types and varieties of parsnip

  • Round - This is one of the early ripening varieties. The fruits are round and have a gray-white color. The flesh has a strong smell.
  • Cooker - early variety. The fruits are round and flattened at the base, soft cream color and medium size.
  • White stork - an early variety of parsnip. The fruits are round, white in color with tasty and fragrant pulp. It has a high level of storage.
  • Delicacy - root crops are round, large and rather long. The flesh is very tasty and fragrant. This variety is well kept.

There are more than 10 varieties and types of parsnip, which, just like the above, are often grown by summer residents and have a high level of yield, are well kept and no less tasty.

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 people on a diet. It should be noted that it is pasternak that is used for many diseases. Its useful properties are expressed in the fact that it:

  • stimulates the appetite and improves the digestive processes,
  • contributes to the rapid absorption of food,
  • has a diuretic effect,
  • increases potency
  • strengthens blood vessels
  • excellent antispasmodic for stone diseases of the kidneys and bladder,
  • restores the body,
  • causes restful sleep.

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

  • gout,
  • stone kidney and bladder disease,
  • bronchitis,
  • pneumonia,
  • nervous diseases
  • emphysema,
  • tuberculosis,
  • digestive system problems.

Such a rare skin disease, like vitiligo, is also cured by parsnips. The plant has analgesic and antimicrobial effect. This root is a wonderful tonic and prophylactic agent of multiple diseases.

Use of parsnip

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

  • as a fragrant spice for broths, soups, beers, side dishes,
  • as the main vegetable with respect to low-calorie food,
  • as a home remedy for various diseases (for example, a decoction of this root perfectly helps with coughing),
  • as a feed crop for cows and pigs.

Also added to the preservation of vegetables is the plant parsnip. Using it when harvesting fruits for the winter is expressed in the use as a fragrant spice.

Planting plants at home

Pasternak is 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 a line, seed from seed is planted at a distance of about 10 cm. In most cases, the necessary distance is provided later, when the seeds sprout and they will be thinned.

An excellent time for planting is early spring. Seeds of this root crop are characterized by the following features:

  • stand frost well
  • germinate within 20 days,
  • love enough moist soil.

Poor germination is the main negative feature of parsnips.

Plant Care

This root is not very whimsical. Caring for the plant, it is important to remember the following recommendations:

  1. Shoots of parsnips need thinning and loosening of the soil.
  2. The plant prefers abundant watering only in dry weather. If it rained for some time, it is no longer necessary to water it, since an excessive amount of moisture is not at all desirable.
  3. This root crop does not attract pests, therefore it is not necessary to spray it with chemicals.
  4. Pasternak for a good harvest can be fed. As fertilizers, it is recommended to use biostimulants or special complexes.

Useful root can be obtained without much effort. It is important only to follow the above rules of plant care - and then it will please a rich harvest.

How to harvest parsnips?

Cleaning this root can be done in two ways:

  • In late autumn, after all root crops, preferably in dry weather. The leaves are carefully cut, the root is dug out and dried. To store such a vegetable should be in a dry basement or in containers, sprinkled it with sand.
  • In the autumn, cut the leaves, and the roots leave to winter and remove them from the field in early spring.

It is necessary to remember a few recommendations when choosing a parsnip:

  • the whiter the root crop, the sweeter it is,
  • it is desirable to choose only solid roots for cooking, without spoilage and spots, of not particularly large size, since in others the edible part is too veiny.

It is important to know that in no case should wild parsnip be eaten, as it is poisonous.

Parsnips Recipes

When preparing many dishes you can use parsnips. The plant, the recipes of which are simple, are used in most cases as an aromatic spice. It is added in the form of a hammer to homemade coffee, boiled on the basis of parsnip broths and soups. It blends well with other root vegetables, giving a refined taste, for example, stewed vegetables.

In England, parsnips cook festive dishes. For example, according to an old recipe, this plant should be fried in a dry frying pan on both sides. Then put it in a saucepan, pour boiling water and cook until ready. After this, make mashed potatoes. Serve it as a side dish for meat or fish.

Another, no less delicious, recipe involves frying parsnip, like potatoes. It needs to be peeled and cut into preferred slices and fried in olive oil. At the end of cooking add onions and tomatoes, salt. Tomatoes can be replaced by tomato juice. The dish turns out very tender, tasty and appetizing.

Also, this root, pre-moistened in olive oil, cooked on the grill.

From parsnip you can cook salads or mashed potatoes. There are many recipes, there would be a desire!

Contraindications to the use of parsnip

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

  • Skin inflammation - photodermatosis - is when the increased sensitivity of the skin to the sun's rays. The fact is that parsnip contains furocoumarins, which increase skin sensitivity to light.
  • Individual intolerance.

Also, this plant is contraindicated for people aged and young children.

Pasternak is a plant with excellent healing properties and taste. Grow it does not constitute special difficulties. But, applying it as a medicine, you must first consult with the doctor to avoid many difficult and unpleasant consequences.

Scientific characteristics of parsnip

Pasternak sowing or meadow (Pastinaca Savita) is a perennial plant that has a root vegetable. Pasternak refers to Eukaryotes, the kingdom - Plants. Department - Flowering, and class - Bipartite. Sowing parsnip belongs to the Umbrella family. It is believed that this is a herbaceous biennial or perennial plant with a fleshy root and branched stem. Pasternak necessarily blooms with small yellow "umbrellas", which consist of 5-15 separate rays, which make up a bright yellow bouquet. The fruit has a slightly rounded, elliptical shape. Pasternak is often white with a sweetish taste and pleasant aroma.

Parsnip history

The fact that the ancient people with might and main used parsnips, shows a lot of facts. First, the Roman chroniclers Pliny and Dioscorides mentioned Pasternak in the first century BC. Secondly, parsnip seeds were found during excavations of the Neolithic era. Finally, in Germany, parsnips were eaten as a main course until 1562, when the first potatoes were brought to the country. On the territory of Russia, they began to actively grow parsnip in the 17th century, where it had great popularity, which is why the people received the name “white borscht”.

The benefits of using parsnips

The presence of large amounts of vitamin A, minerals and trace elements in parsnip makes it a very useful root crop that is actively used in folk and traditional medicine, dermatology, dietology and cosmetology. With the help of juice or essential oil, you can treat skin diseases, a strong cough, stomach problems, liver problems and kidneys. Also, parsnips are actively used in the manufacture of creams, lotions for use in daily practice.

Is parsnip dangerous?

The benefits of parsnips are proven by scientists and ordinary people, but is there really harm from parsnips? Naturally, a lot, it is not healthy! Pasternak is not recommended for children and the elderly. You also need to be careful in the use of parsnip for skin problems, especially if we are talking about a different inflammation, as the root crop has substances that increase the skin's sensitivity to light several times. Главным опасением являются ожоги, которые можно получить при касании с листвой, ведь жарким летом активно выделяется эфирное масло, что ожигает кожу до глубоких ран, даже при легком контакте. Дабы избежать дискомфорта и ожогов, необходимо всегда находится в перчатках возле пастернака.

Appearance

Pasternak is a vegetable crop that reaches two meters in height. It has a straight stem, branching upwards. On it are long, large leaves. Externally, the root of parsnip looks like a carrot, only white. Parsnip flowers are complex umbrellas of yellow color.

The fruits of the plant are seeds 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 the fall.

In Europe, growing 15 types of parsnip. Most Popular:

  • Armenian (Pastinaca armena),
  • seed (Pastinaca sativa),
  • shadow (Pastinaca umbrosa),
  • Klaus (Pastinaca clausii),
  • Forest (Pastinaca sylvestris),
  • feraline-leaved (Pastinaca pimpinellifolia).

How to choose?

  • Parsnip root should be white and firm (the whiter, the sweeter).
  • White root should not have dark spots or signs of damage.
  • Large roots are better not to choose, as they can be very sinewy.

Procurement Methods

  • In late autumn, when all the roots are gathered. It is better to collect the parsnip in dry weather. First, the leaves are cut, then the roots are dug out and dried. A perfect place to store white root are dry basements. Roots must first be sprinkled with sand.
  • In late autumn only leaves are collected, and the roots remain for the winter and are dug out only in early spring.

Nutritional value and calorie

100 grams of parsnip root contains 47 kcal. The nutritional value of the product is as follows:

  • proteins 1,4 gr.
  • fat 0.5 gr.
  • carbohydrates 9.2 grams.

Learn more information about parsnip and its properties, you can from the transfer of "1000 and one Scheherazade spice"

Chemical composition

The roots of the plant contain many vitamins, minerals, ascorbic acid. Parsnip root is fleshy, so it has many nutrients. The plant is high in potassium. Parsnip roots are rich in starch, proteins, essential oils, fiber, pectic substances and oils.

In it in large quantities there are useful trace elements (sodium, magnesium, calcium, iron, phosphorus). Parsnip also contains carotene, vitamin C, and the entire B group of vitamins.

  • White root has a diuretic effect.
  • Pasternak root helps to normalize digestive processes and increase appetite.
  • A decoction of the roots has analgesic properties.
  • Pasternak helps strengthen the capillary walls.
  • This plant is an excellent stimulus for the work of the endocrine glands.
  • White root cleanses the body of harmful substances, and 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 white root helps to increase the sensitivity of the skin under the direct rays of the sun.

Contraindications

  • skin inflammation (photodermatosis),
  • individual intolerance,
  • severe kidney and liver disease,
  • exacerbation of pancreatitis,
  • children and people in old age.

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

Juice properties:

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

Parsnip juice is used not only in traditional medicine, but also in official medicine. So, the juice helps in the treatment of baldness. It is the basis for the production of heart drugs.

In cooking

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

  • Dried or fresh parsnip is added to vegetable salads or soups.
  • Young roots are boiled, stewed, baked, canned. They are mashed or sauces.
  • Leaves of a plant are applied as seasoning to fish or meat dishes.
  • Fresh leaves salads are added to vegetable salads.

How to cook?

White root can be cooked in different ways, it all depends on the dish. So, fresh salad is suitable for salad. It can be rubbed with carrots. Boiled root can be mashed and used as a garnish for fish or meat dishes. In many countries it is stewed before use. White root can be grilled, but first it should be dipped in olive oil.

Pasternak can be eaten entirely like carrots, but you need to remember that it is a little bitter. To create an exquisite aroma, white root is added entirely to the soup, and when fully prepared, the root crop is removed. White root can be fried. So, in England, the USA and Canada, roasted parsnip is a traditional dish on the Christmas table. In the form of seasoning this plant is added to coffee to get a special flavor.

Parsnip and Apple Salad

Ingredients:

  • 1 parsnip root
  • 1 sour apple
  • 1 table mayonnaise spoon
  • Parsley
  • Lettuce leaves
  • Some citric acid or vinegar
  • Salt to taste

Cooking:

Grate the white root with a large grater. Slice the sour apple and add to the parsnips. Sprinkle with a little citric acid or vinegar and mix thoroughly. Next, dress the salad with mayonnaise and salt. Top salad embellish chopped parsley and lettuce.

Boiled potatoes with parsnips

Ingredients:

  • 0.8 kg of potatoes
  • 0.5 kg of parsnip root
  • 50 grams of butter
  • To taste salt and pepper

Cooking:

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

In medicine

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

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

Recipes of traditional medicine

  • With urolithiasis - decoction: you need to take dry parsnip leaves, make them powder. 1 table a spoonful of white root should be poured 200 ml of boiling water, boil for 15 minutes and gently drain. It is necessary to use broth on 1 table. spoon three times a day.
  • To enhance immunity - Infusion: should chop the white root. On 2 table. spoons of root 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. spoon of honey. Take the infusion should be 4 times a day for 1 table. spoon for half an hour before meals.
  • With severe pain - decoction: cook 2 tables. spoons of white root in powder form, add 5 tables. spoons of sugar. Pour 200 ml of boiling water over this mixture and boil for 15 minutes, while the container should be covered with a lid. Then give 8 hours broth brew. It is necessary to drink means four times a day on 1 table. spoon for 30 minutes before eating.
  • With anemia - Take a white root and finely grate. At 1 liter of milk will need 2 tables. spoon plants. First, milk should be brought to a boil, and then add white root. Wrap the container with a warm towel and let it brew for 6 hours. Store the infusion is recommended in the refrigerator. It is necessary to use means for two days on 50 ml before each meal. After a two-day break, resume treatment. The course of treatment is 1 month.
  • For treating depression - tincture: you should take half a glass of crushed parsnip roots, pour it 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 filter the tincture and drink 1 tsp. spoon 3 times a day.
  • In the treatment of diseases of the kidneys and intestines - Should take fresh leaves, chop them. On 1 table. a spoonful of leaves will need 400 ml of boiling water. First, the raw material should be poured with hot water, bring to a boil and boil for ten minutes. Give a little brew and strain. Take the broth to 50 ml 3 times a day, gradually increasing the dose to 70 ml. The course of treatment is up to three weeks.

In cosmetology

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, mainly used the essential oil of parsnip, 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 fragrant seasoning to broths or soups, it fits perfectly to various side dishes,
  • is one of the main vegetables in the diet, when you can eat only low-calorie foods,
  • based on it, various recipes are made for the treatment of many diseases,
  • as a feed crop, parsnips are given to pigs and cows.

  • Round
  • A long
  • Russian size
  • Guernsey
  • Student

Growing up

Pasternak belongs to unpretentious plants that tolerate drought perfectly and love the sun's rays. It can sprout on any kind of soil, although it is better to use loose sandy or loamy. In the first year, the soil should be fertilized with manure, and in the following year, the white root should be planted. This will help prevent strong branching of the roots. The plant prefers moist soil, but cannot grow when water stagnates.

Reproduction of this vegetable culture is carried out using self seeding. After sowing the seeds, you can wait for the first shoots in three weeks. If it is necessary 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 after two weeks, they need to be soaked for 24 hours, while at the same time changing the water every two hours. Further, the seeds are marked in a gauze in a warm place and moistened with drying. When the seeds begin to germinate, they, along with gauze, should be transferred to the fridge for a day and can be planted in open ground.

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

The main thing in the care of the plant is to moisten the soil as needed, loosening and weeding. You can use liquid fertilizer, but do not use more than four times a season. The first time nitrogen fertilizers should be applied after thinning, then after 14 days to produce a second potash fertilizer, which contains phosphorus.

Description of the root

Fruits of a plant - It is a greenish-yellow seed shaped disc. After ripening, the root crop is divided into two parts, in each of which there is one seed. Fruit ripening starts closer to autumn.

Pasternak is not a wild plant. It is grown in Russia and Central Asia, in the Caucasus. It grows on dry soil - in the fields and gardens.

In Europe, growing 15 types of parsnip. Most Popular:

  • seed (Pastinaca sativa),
  • Armenian (Pastinaca armena),
  • shadow (Pastinaca umbrosa),
  • Forest (Pastinaca sylvestris),
  • Klaus (Pastinaca clausii),
  • feraline-leaved (Pastinaca pimpinellifolia).

Selection and procurement

  • The root should be firm and white (the sweeter than the whiter).
  • On the white root should not be dark spots and signs of damage.
  • Large root vegetables are not recommended because they can be very sinewy.

In late autumn, after picking root vegetables, it is better to collect parsnips in dry weather. The leaves are cut first, then the roots are dug out and dried. A great place to store parsnip root is a dry basement. Roots pre-sprinkled with sand.

In late autumn, only leaves are harvested, roots remain for the winter, and are dug out in early spring.

Features

  • At the root of a sweet, spicy taste.
  • Vegetable has a pleasant smell, reminiscent of celery.
  • In appearance, the plant is similar to a carrot.

100g of plant root contains 47 kcal. Nutritional value is as follows:

In the fleshy root vegetable many of the following substances:

  • vitamins
  • vitamin C,
  • minerals,
  • potassium,
  • starch,
  • essential oils,
  • squirrels,
  • cellulose,
  • butter,
  • pectic substances.

In large quantities there are magnesium, sodium, calcium, phosphorus, iron. Vitamin C, carotene and the whole group of vitamins B are found in vegetables.

  • White root has a diuretic effect.
  • Root helps to normalize the digestive processes and increase appetite.
  • A decoction of the roots has an analgesic property.
  • Vegetable helps in strengthening the walls of capillaries.
  • Stimulates the work of the endocrine glands.
  • White root relieves the body of harmful substances, removes stones and salt.

With the fruits and leaves of the plant you need to be careful, because when in contact with wet skin, they can cause severe burns. People with fair skin should not forget that the white root helps to increase the sensitivity of the skin under the direct rays of the sun.

It is not recommended to use a vegetable, if there is:

  • individual intolerance,
  • skin inflammation (photodermatosis),
  • exacerbation of pancreatitis,
  • severe liver and kidney disease

Also, parsnip is contraindicated in children and the elderly.

Sweet juice plants are tasty and healthy, has a pleasant aroma. The juice of the white root has a lot of minerals, most of which is potassium.

Juice properties:

  • Improves appetite.
  • Regulates the work of the digestive system.
  • Displays sputum, helps when coughing.
  • Relieves pain and cramps.
  • It has a choleretic and diuretic effect.
  • Reduces the acidity of gastric juice.
  • Removes bad breath.
  • It helps with infectious diseases.

Juice is used both in traditional medicine and in official medicine. Helps with baldness, serves as the basis for the manufacture of heart drugs. When harvesting, be careful, because the juice, interacting with the sun's rays, can cause phytopotodermatitis

Cooking Application

The root crop is added to the dishes, as it is sweet and has a pleasant spicy aroma:

  • Fresh and dried parsnips are added to vegetable soups and salads.
  • Young roots are cooked, stewed, baked, preserved, used for making mashed potatoes and sauces.
  • The leaves serve as a seasoning for meat and fish dishes.
  • Fresh leaves are added to vegetable salads.

You can cook white root in different ways. Fresh root, which can be rubbed with carrots, will suit the salad. Boiled root can be used for making mashed potatoes, as a side dish for fish or meat dishes. In many countries, it is stewed before use. The root can be cooked on the grill, in which case it is dipped in olive oil before cooking.

Pasternak can be eaten like a carrot - entirely, although it is a little bitter. White root is added to the soup to smell, after the soup is cooked, the root crop is removed. In Canada, England and the United States, roasted parsnip root is a traditional Christmas dish. As a seasoning, the plant is added to coffee in order to obtain a specific flavor.

Pasternak can serve as a fragrant seasoning for soups or broths, it is wonderfully suited to various side dishes. One of the main vegetables in the diet, when you can eat only low-calorie foods. Used as feed for cows and pigs.

Apple and Parsnip Salad

  • 1 sour apple,
  • 1 parsnip root,
  • tablespoon of mayonnaise,
  • lettuce leaves
  • parsley,
  • some vinegar or citric acid,
  • salt.

Preparation: the root is rubbed on a coarse grater. Sour apple is sliced ​​into straws and added to parsnips. The resulting billet is slightly sprinkled with vinegar or citric acid, mix thoroughly. Salad dressed with mayonnaise, salted. Top salad embellished lettuce and chopped parsley.

Boiled potatoes with parsnips

  • 0.5 kg of root,
  • 0.8 kg of potatoes
  • 50g butter,
  • salt,
  • pepper,

Preparation: potatoes and root vegetables are cleaned, cut into small chunks and put on fire. When the vegetables are ready, the water is drained and mashed. Then add butter, salt and pepper.

Use in medicine

Parsnip-based drugs effectively treat and eliminate the symptoms of a wide range of diseases, including:

  • dropsy,
  • nervous system disorder, especially neurosis,
  • problems with the digestive tract,
  • pneumonia,
  • bronchitis,
  • diseases of the cardiovascular system
  • gout,
  • rare disease - vitiligo,
  • tuberculosis,
  • emphysema.

ethnoscience

  • When urolithiasis is a decoction: dry leaves are ground into powder. A tablespoon of white root is filled with 200 ml boiling water, boiled for up to 15 minutes, gently filtered. Broth is used on a tablespoon three times a day.
  • To improve immunity, an infusion is prepared: the white root is crushed, a glass of boiling water is needed for two tablespoons of it. Infusion is poured into a thermos and left for 12 hours. Before use, add a tablespoon of honey. The infusion is taken four times a day in a tablespoon, 30 minutes before a meal.
  • To reduce pain, a decoction is used. Two tablespoons of root in powder form, five tablespoons of sugar.The mixture is poured 200 ml of boiling water and boiled for 15 minutes, the container should be covered with a lid. Broth insist 8 hours, and drink four times a day in a tablespoon for half an hour before meals.
  • With anemia, the white root is finely rubbed. Two tablespoons of the plant are used per liter of milk. Milk is brought to a boil, then add white root. The container is wrapped in a warm towel and infused for six hours. It is better to store the product in the refrigerator, and it should be consumed for two days, 50 ml before each meal. Treatment resumes after a 2-day break; it lasts a month.
  • When depression is preparing tincture. Half a cup of shredded root is poured into a liter jar and 0.5 liters of vodka is poured. The jar is covered with a lid and stored in a dark place for 30 days. Then the tincture is filtered and drunk a teaspoon three times a day.
  • For the treatment of diseases of the intestines and kidneys. Fresh leaves are crushed. One tablespoon of leaves is poured 400 ml of boiling water. First, the leaves are filled with hot water, the composition is brought to a boil and boiled for 10 minutes. After he needs to give a little brew and strain. It is accepted on 50 ml three times a day, the dose gradually increases to 70 ml. The course of treatment lasts up to three weeks.

Application in cosmetology

In cosmetology, parsnips were used in ancient times. The plant has many minerals and vitamin C, so that it is useful for the skin - it prevents the formation of wrinkles, has nourishing and whitening properties. Mainly in cosmetology, the essential oil of the plant is used, which is added to creams, masks, and other cosmetic products.

White essential oil is widely used for:

  • anti cellulite
  • eliminate wrinkles
  • fast healing of acne,
  • with inflammations.

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