Parsnip vegetable, photo, my experience of growing a delicious root vegetable. Parsnips - a vegetable for the lazy

Parsnip is a plant known to our distant ancestors. It was used not only in cooking, but also in medical purposes. IN modern world it is not very popular. As an agricultural crop, it is grown only in some areas.

Parsnip root looks like carrots, but unlike it has White color. It has a sweet, slightly spicy taste and persistent aroma, in which it can be compared with. You can prepare many wonderful dishes from parsnip root. Fresh or dried, it is added to soups or salads. Young root vegetables are pureed, stewed with vegetables, baked, canned and made into sauces. But not only the root of the plant can be eaten - its above-ground part is also used in cooking. Parsnip leaves are a spicy seasoning that complements fish, meat and vegetable dishes. And fresh herbs are often added to salads.

Composition of parsnip

Parsnip root is rich in carbohydrates and fiber. It contains most of the B vitamins; it also contains vitamins C, K, A and PP, iron, sodium, phosphorus, calcium, potassium, zinc and magnesium.

What are the benefits of parsnips?

Parsnips have been used for medicinal purposes for a long time. Thanks to its antispasmodic effect, the plant was used to relieve pain caused by colic in the kidneys, liver and stomach. It served as a means to help get rid of stones and salt deposits. Parsnips were used to eliminate hallucinations.

Parsnip decoction is a tonic, helps to recover from serious illnesses and is used in. An infusion of the roots acts as a diuretic and relieves dropsy. Parsnip has proven itself well in the treatment of vitiligo: the furocoumarins it contains increase sensitivity skin to UV rays, which helps in repigmentation of discolored areas of the skin.

Parsnip - biennial or perennial herbaceous plant family Umbelliferae. Popularly known as popovnik, field borscht and kozelka. It is used both in folk and official medicine.

For medicinal purposes, parsnip roots are mainly used, and less commonly, leaves and seeds.

Chemical composition

Biologically active substances, included in parsnip:

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

Beneficial features

Most beneficial properties parsnips are:

Diuretic;
Painkiller;
Expectorant;
Emollient;
Antioxidant;
Antispasmodic;
Sedative;
Tonic.

In addition, the plant:

Increases appetite;
Improves performance gastrointestinal tract;
Reduces blood sugar;
Normalizes cholesterol;
Strengthens the immune system and walls blood vessels.

Indications for use

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 upper respiratory tract.

Due to the fact that the roots of the plant strengthen the walls of blood vessels, they are recommended for prevention and treatment 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, vasospasm, 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, a tincture of the roots in vodka is good remedy from 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 vegetable, 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 crop and are used to make medicines. 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.

Contraindications

As such, parsnips have no contraindications for use, except in cases of individual intolerance to the plant.

It should be borne in mind that popovnik helps remove stones from the kidneys, which in the absence of medical supervision can lead to uncontrolled discharge, so the plant is contraindicated for urolithiasis.

Parsnips increase skin sensitivity to ultraviolet radiation, so it is not recommended for use for medicinal purposes by children and the elderly (there is a high risk of age spots and sunburn).

Root vegetables should be consumed with caution by people with kidney and liver diseases, severe disorders nervous system.

Homemade remedies from parsnips

Parsnip decoction, recommended for loss of strength, stress, headaches, potency disorders, digestive disorders: 1 tbsp. chopped fresh root pour 250 ml hot water, leave for 5 hours and strain. Take 2 times a day, ½ cup for 10 days;
Expectorant and cough emollient: 2 tbsp. dry leaves, pour 1 cup of boiling water, leave for 30 minutes. This infusion can be gargled several times during the day, taken orally;
Remedy for the treatment of diseases of the gastrointestinal tract: 1 tbsp. dry herbs pour 2 glasses of hot water, cover with a lid, boil for 10 minutes, then leave for 2 hours and strain. Take 20 minutes before meals for the first week, 0.25 cups 3 times a day, the second week – 0.5 cups 3 times a day;
Choleretic agent: 1 tbsp. parsnips pour 1.5 cups of water, boil for 30 minutes in a water bath. Take 2 tbsp 30 minutes before meals;
Diuretic used for dropsy: 2 tbsp. pour 1 cup of boiling water over fresh leaves, leave for 20 minutes and strain. Take 2 times a day, 2 tablespoons;
Painkiller for bruises, sprains and other injuries: 3 tbsp. Scald chopped dry roots with boiling water and wrap in gauze. Apply such compresses to sore spots.

Translated from Latin name"parsnip" means "food". Folk names“field borscht”, “kozelets”, “deer root”, “white carrot” indicate the use of the vegetable in the past and its appearance. Parsnips were used as food until they were replaced by potatoes. Then it was undeservedly forgotten, and only in recent decades has it begun to return to our diet.

"Student"
"Guernsey" with high frost resistance (Biotechnika)
"Culinary" from the company "Gavrish"
“Russian size” from NK-Russian Garden.

Parsnip root is much healthier than other vegetables. It is used to prepare aromatic and delicious dishes. The root vegetable is stewed, mainly with other vegetables (carrots,). Add to soups, minced meat, caviar. Prepare salads with other vegetables. The essential oils included in its composition improve the taste of prepared dishes.

It contains almost all useful chemical elements And mineral salts, carotene, vitamins A, B1 and B6, C, PP.

In terms of the amount of carbohydrates that are easily digestible, parsnip root is significantly ahead of other vegetables. These useful material contribute to the treatment and prevention of many diseases. Parsnip preparations:

Improve metabolic processes in organism.
Relieves spasms, relieves pain.
Strengthens the walls of blood vessels.
Helps in the treatment of neuroses.
Medicines made from the stem and leaves help treat psoriasis and vitiligo.

There is information that parsnip leaves can be dangerous for delicate skin. This is especially true for fair-skinned people. The burns are not as severe as those from hogweed, but they take a long time to heal and leave a mark on the skin. This is facilitated essential oils, found in parsnip leaves. Photodermatoses may be a contraindication for treatment with parsnips. People with sensitive skin on their hands need to work in the garden wearing closed clothing and gloves to avoid burns.

It is used not only in official medicine. It is used in folk medicine for the treatment of almost all organs:

Relieves swelling, regulates the process of removing stones and sand.
Helps in the treatment of stomach, including flatulence.
An infusion of the root vegetable is used for heart pain.
Helps in the treatment of kidneys.
Promotes the removal of sputum in inflammatory diseases of the upper respiratory tract.
In oncology, parsnips are used to increase hemoglobin levels.
A tonic drink that relieves fatigue is prepared from parsnip seeds.
Parsnips are useful for the treatment of pancreatic diseases, including diabetes.
It increases appetite and relieves stress.
Improves potency, treats women's diseases.
The leaves are recommended for use by gout patients. At increased acidity parsnip “deoxidizes” the body. It is used by lovers of protein diets, consuming 100 g of leaves per day.
A decoction of the leaves is used to thin sputum during bronchitis and pneumonia (as an additional remedy).
Root vegetables are grated on a fine grater and used for treatment inflammatory diseases skin and acne. The bactericidal properties of parsnips help eliminate unpleasant odor from mouth.
Parsnip juice is drunk to restore muscle function.
The presence of potassium in parsnip juice allows it to be used in the treatment of the nervous system and mental fatigue.

Parsnip is a light-loving plant. It is undemanding to the soil. Grows well in any soil, but best result can be obtained on fertile loamy soils or sandy loams. You should not sow parsnips in an area where fresh manure was applied this year. We need to wait until he gets over it. Otherwise, the root crops will branch too much. You can sow seeds very early. They begin to germinate at temperatures from 3 degrees Celsius and can withstand frost. Early deadline sowing will help ensure required quantity moisture in the soil.

Parsnips easily tolerate drought, but grow better in moist soil.

Does not like stagnant water. During drought, the root becomes thin and long, penetrating deeper in search of moisture. Parsnips reproduce by seeds. But their germination rate is weak and lasts up to two years. To improve it, the seeds are prepared by keeping them in a biostimulant solution for two days. Then washed and dried. You can germinate the seeds 2 weeks before sowing. They are kept in water for a day, changing the water after 2 hours. Then cover with a cotton cloth and place in a warm place. Make sure they don't dry out. After 2 weeks, the seeds begin to germinate. They are placed in the cold for several hours.

You can mix moistened seeds with damp sand, cover with gauze and leave for germination. Some gardeners mix the seeds and parsnips and sow them together. Carrot shoots appear much earlier than parsnips. Therefore, the rows are marked, the row spacing can be weeded so that they are not overgrown with weeds. Sow parsnips to a depth of 2 cm. 30-40 cm between rows. Roll the soil so that it does not dry out longer. This will increase the number of seedlings.

Seeds germinate in about 20 days. In the phase of 2 true leaves, the seedlings are thinned out at a distance of 5 cm, and in the phase of 7 leaves - by 10 cm. When planting together with carrots, adjust the crops at your discretion, leaving more parsnips or carrots.

Care Tips:

After thinning, feed with liquid nitrogen fertilizers. During the season, 3 more feedings are carried out, using those containing potassium and phosphorus.
The soil between the rows and around the plants is regularly loosened and removed.
Water abundantly as needed, but infrequently.
Parsnips are not treated for pests because they do not have pests. This is another plus in growing this healthy and tasty vegetable.
In order to get seeds, you need to leave the root under the snow for the winter or plant it in the spring. The resulting seeds usually have good germination and make it possible to obtain good harvest parsnip.

Parsnips are harvested late, before the onset of frost. Root vegetables with their skins intact are stored. If the autumn is rainy, the dirt is cleaned from the fruits. But usually they try to remove it in dry weather. Cut off the leaves and dry the roots in the fresh air.

Store parsnips in dry, cool, dark rooms at temperatures slightly above zero. If the humidity in the room is high, cover the root crops with sand. Some parsnip roots can also be stored in garden beds. To do this, cut off the leaves and lightly sprinkle with earth. You need to dig it up in the spring before the root crops germinate.

More information can be found in the video:

I knew before, of course, that there is such a vegetable as parsnip, I saw a photo, but I never sowed it or tasted it. And when you can buy any seeds, even artichokes or asparagus, you really want to buy everything, sow it in the garden, and then try what it tastes like. One day, precisely for these reasons, I purchased a simple bag of seeds, on which it was written: Parsnip (there was not even the name of the variety).

Photo of parsnip vegetable in the garden:

Knowledge about this vegetable was minimal - it grows like carrots, only the root vegetable is white. I heard - I heard, I even read that parsnips were eaten in Rus' from time immemorial, when potatoes were not yet known: “Eat turnips, rutabaga, parsnips this way and that.” That's all I knew.

Growing parsnips from seeds

The seeds turned out to be quite large, and it was easy to sow them immediately at the required distance (15-20 cm), so as not to thin out later. True, they have wings, and the wind during sowing can blow away the seeds. To avoid empty spaces in the beds, choose calm, windless weather for sowing this vegetable.

How to grow parsnips from seeds? I sowed parsnips at the end of March immediately open ground: the day was warm, partly cloudy, the soil was soft, the furrows were watered before sowing and mulched with compost.

Before planting root crops (carrots, beets, radishes), I always make very deep furrows, fill them halfway with loose compost, water them well, and only after that do I sow the seeds. It is impossible to do otherwise on our Kuban heavy black soil. Dense earth will not allow root crops to grow deeper.

The vegetable seedlings were initially lost among the friendly weeds. Moreover, I saw parsnip for the first time and could not identify it. It was not immediately possible to identify the seedlings without knowing them by sight. A month and a half after sowing, I still saw a straight line of seedlings among the weeds.

After hand weeding, loosening, and careful watering from a mug, the seedlings began to grow actively. And after a while they were no longer afraid of anyone. Either the spreading leaves interfered with the weeds, but all summer and until late autumn the parsnip bed decorated the garden with carved greenery, without requiring special care.

The most interesting thing for me began when harvesting vegetables. The root crops turned out to be larger than carrots, conical and went very deep into the soil. It was not worth even thinking about pulling them out of the ground by their green tail.

At first I tried to dig it up with a shovel, but when digging, the roots broke and I only pulled it out into the light top part, and half of the fruit remained in the ground, which had to be removed by going 30 centimeters deep.

Then I took a pitchfork, but it didn’t make it any easier. The effect was, of course, better - there were more whole root vegetables, but how much sweat came off me - I need to tell you separately.

Parsnip root crop harvest

On next year I again sowed a bed of parsnips from the same bag. The day was warm, partly cloudy, without wind, the ground was damp, deeply dug up since the fall with compost from the onions.

Some online publications note the relative heat-loving nature of parsnips. Either cold April affected germination, or the expiration date of the seeds had expired, but exactly twenty seedlings sprouted in a fairly long bed. They took advantage of their freedom and took plenty of everything: light, air, humus, irrigation moisture.

Knowing that parsnips do not like heat, I planted them in partial shade. It was open to the sun only from morning until 12 noon. At least 5 months must pass from germination to ripening of this vegetable.

The underground pests did not touch the parsnips: maybe they considered the root inedible and moved away from it - I don’t know. Although, according to the evidence of other gardeners, mice quite often damage root crops.

Before harvesting, I had to cut off the leaves: there was no point in even thinking about pulling it by the mane - the tops of the root crops turned out to be 5-7 cm in diameter.

Someone might smile when they see my parsnips. Since somewhere I came across reviews about the size of the top of the root vegetable being comparable to the diameter of the saucer. But remembering my previous harvesting experience, I realized that I couldn’t dig up this crop so easily.

By the way, the parsnips from this year's harvest turned out to be much sweeter. Then I read that it turns out to be a late vegetable, regardless of the ripening period. It needs to be removed from the garden as late as possible so that it remains in cold soil for 1.5-2 weeks. Then the root vegetables become more intensely sweet in taste.

I cleaned it at the end of October. And at the beginning of the month there was an unexpected frost. My peppers and tomatoes immediately disappeared - they froze. Nothing happened to the parsnips. But I think that the fact that I harvested the parsnips after freezing influenced their more sweet taste and aroma.

I read on one of the forums that it turns out that in Kuban, parsnips can be left in the ground for the winter. They say that in the spring it becomes even larger, and it’s even easier to dig it up. The taste of such an overwintered vegetable is much sweeter and juicier. Need to try!

And I also want to warn allergy sufferers! Thin, weed, and pick off parsnip leaves in the evening, after sunset, or when it is cloudy. The fact is that parsnip leaves release some essential oils in the sun and in the heat. If you have sensitive skin, you may get burns. Alas, checked for own experience. By the way, the “Rescuer” cream helped me.

Parsnip - recipes on how to cook it

Raw parsnips are delicious - they are sweeter than carrots and spicy, like parsley. The pulp is white, very dense, with a high content of dry matter. When you fry it, it browns beautifully, you can’t tell the taste from potatoes, appearance. You can't spoil the soup with parsnips either. It is suitable as a filling for pies and stuffed peppers. Parsnips make an excellent topping for vegetable marinades and white sauces. For the winter, it can be dried by mixing with other white roots - parsley and celery.

Here are some recipes I've tried.

Soup dressing

1 part parsnip,
1 part carrot,
1 part onion,
1 part red tomatoes
1 part salt.

Chop everything, mix well, let stand for 1-2 days until the salt is completely dissolved and packaged. You can store it in the refrigerator even without freezing.

Roasted parsnips

Peel the root, cut into cubes, add salt to taste, add onion rings and fry in vegetable oil no longer than 8-10 minutes. Serve with sour cream.

Pasta sauce

Boil one carrot, 1 onion, 200 g parsnips until soft. It tastes better if you boil the vegetables in meat broth, but you can do without it. Remove from the broth and mash into a puree. Dilute with the same broth and pour over the cooked pasta.

Stuffed pepper

Grate the parsnips and carrots equally on a coarse grater, add salt, finely chopped onions, and leeks. Fry everything in sunflower oil. Connect with boiled rice, mix, fill red peppers with filling. Simmer for 10 minutes in sour apple juice or tomato.

Sauerkraut with parsnips

Chop white cabbage, grind with salt and add, as usual, carrots, and besides it, the same amount of chopped parsnips. Compact and ferment for ten days, piercing with a sharpened stick.

For 5 kg of cabbage - 300 g of carrots, 300 g of parsnips, 100 g of salt.

Vegetable stew in a frying pan

Coarsely chop the parsnips, carrots, and onions. Fry everything in vegetable oil, add salt, add chopped tomatoes, bring to readiness, season with grated garlic.

Assorted in jars

Boil green green beans. Fry parsnips, carrots, diced in vegetable oil. Cut small onions and tomatoes in half, simmer in sour apple juice (instead of vinegar), adding salt to taste. Place all this in layers in steamed jars, adding a spoon to each grated garlic. Sterilize for 5 minutes, roll up with tin lids. In winter it goes well with boiled rice.

Botanical name- parsnip.

Family- umbrella.

Genus- parsnip.

Predecessors- potatoes, cabbage, onions, cucumber.

Lighting- sunny place.

The soil- peat, sandy loam, loamy.

Landing- seeds.

Origin of the parsnip plant and its cultivation

The biennial vegetable plant parsnip is cultivated throughout the world. The south of the Ural Mountains and the Altai Territory are considered its homeland. Parsnips have been known since the end of the 12th 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.

Beneficial properties of parsnips

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. Medicinal properties parsnips are recognized and modern doctors. This vegetable is widely used in folk medicine. A decoction of the roots helps with cough, and water infusion 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. With nephrolithiasis and cholelithiasis. At 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 fixed 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.

Parsnip flowers, leaves, stems and roots, photo of parsnip

Flowers parsnips are bisexual. Correct shape, small. Five-membered. Collected into complex umbrellas of 5 - 15 rays. There are usually no wrappers. The calyx is invisible. The corolla has bright yellow color. 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 high-quality light honey from the flowers of this plant.

Root parsnip is white. 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.