Parsnip vegetable useful properties. Useful properties of parsnips - how to be treated with "white carrots"? Medications based on parsnips

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

Fresh or dried, it is added to soups or salads. Mashed potatoes are prepared from young root crops, stewed with vegetables, baked, preserved and sauces are made. But not only the root of the plant can be eaten - its ground part is also used in cooking.

Parsnip leaves are a spicy condiment that complements fish, meat and vegetable dishes. And fresh herbs are often added to salads.

Composition of parsnips

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

For medical purposes, parsnips have been used 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. Pasternak was used to strengthen the immune system and eliminate hallucinations.

Parsnip decoction is a tonic, helps to recover from serious illnesses and is used in the treatment of coughs. An infusion of the roots acts as a diuretic and relieves dropsy.

Regular consumption of parsnips stimulates cell renewal and growth, prevents the development of heart disease and dementia, and also reduces blood sugar and "bad" cholesterol levels.

The plant will be useful for asthmatics, hypertensive patients, people suffering from asthenia, liver and kidney problems. The anti-inflammatory properties of parsnip allow it to be used to treat viral diseases. It improves the functioning of the digestive system and cleanses the body of toxins, toxins and debris.

Parsnip will also be useful for pregnant women, as it prevents the development of anemia, osteoporosis, edema, birth defects and dementia in newborns.

Parsnip juice improves potency, tone, brain activity, the work of the heart and blood vessels. It reduces the risk of colds and has an analgesic effect.

If you rub parsnip seeds in your palms, bring them to your face, and then inhale for a few minutes, your mood will rise, concentration will increase and thoughts will be streamlined. Taking a decoction of the dried leaves of the plant inside 3 times a day, 1 tbsp. and rubbing it into the scalp will get rid of baldness.

Plant-based preparations

On the basis of parsnip, drugs such as Pastinacin, Epigalin and Beroxan are produced. Plant seeds are used as raw material.

Beroxan is a photosensitizing drug that allows you to:

activate the restoration of skin pigmentation;
activate hair growth;
stimulate the production of melanin under UV irradiation;
restoration of natural reactions of the skin to the effects of solar radiation;
treat vitiligo.

The drug is applied externally, using a 0.25% solution, applied to the skin in a circular motion.

Also, the drug is taken orally in the form of tablets.

Pastinacin is an antispasmodic drug.

The medicine has the following effects:

eliminates spasms, relaxing the muscles of the intestines and coronary vessels;
sedative effect.

It can be used for neurosis, coronary artery disease, angina pectoris, coronary insufficiency.

Epigalin is used in the treatment of hyperplasia. It is prescribed for the treatment of the prostate gland, pathological proliferation of endometrial cells, ovaries, and mammary glands.

Parsnip juice

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

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

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

Decoction of leaves or root

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

To get rid of baldness, a decoction is used internally and externally. To get it, 2 tbsp. leaves are poured with a liter of boiling water and kept on fire for a quarter of an hour. After that, the drink should be infused for 3 hours.

Ingestion is carried out daily three times a day for a teaspoon. External use involves rubbing the decoction into problem areas.

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

To eliminate intestinal colic, 2 teaspoons of dried leaves are poured into 500 ml of boiling water and boiled for another 10 minutes. Infuse the drink should be 2-3 hours in a warm place. Take it 30 minutes before meals three times a day, 100 ml.

Decoctions are prepared not only from the leaves, but also from the roots of the plant.

Such a medicine effectively helps to relieve a cough with a cold. To prepare cough syrup 2 tbsp. chopped root is mixed with 5 tbsp. sugar and a glass of boiling water. The broth should be infused in a thermos for 10 hours. Drink it 2 tablespoons 5 times a day.

The following recipe is used against baldness: the juice of 2 roots is combined with the juice of 2 carrots, mixed with half a liter of boiled water and boiled for 30 minutes. A decoction is taken three times a day for half a glass half an hour before meals.

With a reduced emotional background, depression, one crushed root crop is mixed with 50 grams of honey, 5 mint leaves, 5 linden inflorescences. The finished mixture is poured into 2 liters of water, boiled for 30 minutes and insisted for a day. Ready drink is taken 3 times a day.

Calming tea

The crushed and dried stems of the plant are mixed with linden and honey, adding a liter of boiling water to the mixture. It is recommended to prepare fresh tea daily, although it can retain its beneficial properties for 3 days.

Infusion

To prepare the infusion, you can use the following recipe. One large root crop is crushed and tamped to start the release of juice, then pour 500 ml of vodka. The tincture is prepared for a month, it should be stored in a dark glass container in a cool place. It needs to be shaken periodically.

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

Due to the presence of antioxidant qualities, parsnip is used to treat skin diseases.

The nourishing and whitening effect of parsnip is especially noticeable when used as a mask. Such a tool can be prepared independently.

You will need the following ingredients:

plant root - 1;
vegetable oil - 1 tsp;
yolk - 1;
honey - 1 tsp

The root is rubbed on a fine grater and mixed with the rest of the ingredients. The mask should be applied for 20 minutes. At the end of the procedure, they are washed with water.

A mask with mint leaves will help relieve inflammation:

plant root - 1;
mint leaves - 5 pcs;
honey - a tablespoon;
vegetable oil - 2 tbsp.

The root is rubbed on a fine grater, and the leaves are crushed. It is necessary to crush both components in a container until the juice comes out. Then the rest of the ingredients are added. The mask is applied in circular motions for 10-15 minutes.

Pasternak in cooking

Parsnips are often used as a condiment in cooking. The aroma of the plant resembles parsley, and it tastes like carrots. Interestingly, it can also be used in the process of preparing confectionery. The leaves can be used to make salads. However, it is used only fresh.

Parsnip Sauce

Studying numerous recipes with parsnips, it is impossible to ignore the simple version of making the sauce. They are poured over fried fish laid out on lettuce leaves before serving.

You will need:

parsnips - 200 gr.;
cream - 200 gr.;
flour - 15 gr.;
sunflower oil - 15 gr.;
salt - to taste.

How to cook:

Wash and clean the parsnips.
Grate on a coarse grater.
Mix with flour until smooth.
Pass the mixture in vegetable oil for 3 minutes.
Without removing from heat, pour over hot cream and cook for 3 minutes.
Salt.
Beat with a mixer.

Parsnips with butter and breadcrumbs

A parsnip recipe with butter and breadcrumbs will help you prepare an unusual side dish for boiled lamb or beef. You can eat it as an independent dish, seasoning with sour cream.

You will need:

parsnips - 200 gr.;
butter - 1 tbsp;
meat broth;
white bread - 2 slices;
salt - to taste.

How to cook:

Clean the parsnips and cut into cubes.
Pour in the broth that remains from cooking lamb or beef, and cook until the root is soft. If there is no broth, then use water.
Melt the butter.
Cut the white bread into cubes and fry the croutons in a dry frying pan. You can also make croutons with a toaster, but then fry the bread slices whole, and then cut them.
Place the cooked parsnips on a plate, drizzle with melted butter and sprinkle with breadcrumbs.

parsnip salad

Parsnip dishes have a spicy sweetish taste, a characteristic pleasant aroma, so the root crop is perfect for preparing various salads. We offer to prepare a salad with apples - light and refreshing.

You will need:

parsnips - 1 pc.;
apple - 1 pc.;
mayonnaise - 1 tbsp;
lettuce leaves - 2 pcs.;
parsley;
citric acid - 1 tsp,
salt - to taste.

How to cook:

Peel the parsnips and grate on a coarse grater.
Peel the apple from the seeds or cut into thin bars.
Mix parsnip and apple, sprinkle with citric acid, season with mayonnaise, salt.
Line the bottom of the plate with lettuce leaves, put the salad on them and sprinkle with chopped parsley.

parsnip garnish

If you want to know how to cook parsnips as a side dish for meatballs or sausages, then use the following recipe.

You will need:

parsnips - 800 gr.;
butter - 2 tbsp;
egg - 1 pc.;
flour - 1 tbsp;
broth (water) - 2 cups.

How to cook:

Clean the parsnips and cut into thin slices. Boil until soft.
Melt the butter in a frying pan.
Add beaten egg.
Add flour and mix thoroughly so that no lumps form.
Slowly add stock (or water) and bring to a boil.
Pass the mixture through a sieve.
Put the boiled parsnips on a dish and pour over the sauce.

Another option for a side dish according to the recipe is parsnips with sour cream. During cooking, both root vegetables and parsnip leaves will be required.

You will need:

parsnip (root with leaves) - 4 pcs.;
ghee - 1 tbsp;
flour - 1 tbsp;
sour cream 10% - 3 cups.

How to cook:

Clean the parsnip roots and cut into slices.
Add flour to melted butter and mix thoroughly.
Pour the parsnips with the mixture, stir and fry over low heat for 3 minutes with constant stirring.
Remove from heat, transfer to a baking dish, sprinkle with parsnip leaves, pour sour cream.
Put to languish in the oven for half an hour at 180 degrees.

Parsnip casserole

If you want to cook parsnips for a light dinner, then choose a delicious casserole according to the following recipe.

You will need:

parsnips - 4 pcs.;
onion - 1 pc.;
carrots - 2 pcs.;
garlic - 2 cloves;
chopped parsley - 2 tbsp;
tomato - 2 pcs.;
egg - 3 pcs.;
milk - 1.5 cups;
cheese - 2 glasses;
butter - 10 tablespoons;
salt and black ground pepper to taste.

How to cook:

Clean the parsnips and cut into pieces.
Fry in 4 tablespoons of butter.
In 4 tablespoons of oil, fry separately grated large carrots and finely chopped onions.
When the carrots are soft, add chopped garlic, chopped parsley, salt and pepper.
In a baking dish, lay out in layers: parsnips, carrots with onions, feta cheese, sliced tomatoes. Drizzle 2 tablespoons of oil on top.
Cover the mold with foil and bake in the oven at 180 degrees for 15 minutes.
Remove the form, remove the foil, pour the casserole with eggs beaten with milk.
Bake in the oven without foil for another 5-10 minutes.

Parsnip stewed with zucchini

Diet dishes with parsnips according to the recipe for stewing with zucchini will appeal to people at any age.

You will need:

parsnips - 100 gr.;
zucchini - 100 gr.;
sunflower oil - 8 tablespoons;
flour - 2 tablespoons;
chopped parsley - 1 tbsp;
sour cream 10% - 3 cups;
salt and pepper to taste.

How to cook:

Peel the parsnips, cut into circles, soak in half the oil.
Pour half of the remaining oil into the pan, put the parsnips, fry on both sides.
Cut the zucchini into slices (if it is young, then the skin can not be removed).
Roll the zucchini in flour. Fry separately in the remaining zucchini oil.
Lay the parsnips in a baking dish. Place zucchini on top. Sprinkle with chopped herbs and pour over sour cream.
Bake in the oven at 180 degrees for 15-20 minutes.

Dried parsnips

Parsnip is a vegetable whose recipes for harvesting for the winter allow you to save useful substances. One of the easiest ways is to dry the root crop, in the oven or on the windowsill. We are sure that in the latter case you will not need a special recipe, but drying parsnips in the oven has some features.

You will need:

parsnip - 200 gr.

How to cook:

Wash parsnips thoroughly and peel.
Cut into rings 1-2 mm thick.
Dry on a paper towel.
Lay out on a baking sheet.
Place a baking sheet in the oven at 60 degrees, leaving the door open, it will take 2-3 hours.
Stir the parsnips every 20-30 minutes.
Transfer dry parsnips to a jar with a tight-fitting lid.
Store in a dark cabinet at room temperature.

Salted parsnips

Another option for harvesting parsnips is salting. We have selected a simple recipe for you.

You will need:

parsnip - 1 kg;
salt - 250 gr.;
vegetable oil - 250 gr.

How to cook:

Thoroughly clean the root crop, cut into strips, dry on a napkin.
Mix with salt and transfer to a glass jar.
Pour vegetable oil through cheesecloth. Its level should be 15-20 mm higher than the height of the laid parsnips.
Close the jar tightly.
Store salted parsnips in a dark, cool place. Read more:

What can harm parsnips

Contact of wet skin with parsnips or leaves can cause burns. People with fair and sensitive skin should be careful with this plant, as it increases the sensitivity of the skin to the sun's rays.

Parsnip is a biennial or perennial herb that belongs to the Umbelliferae (Celery) family. The parsnip vegetable has recently become more and more in demand, in terms of its planting in garden plots.

Description of culture

Before considering a parsnip vegetable from the standpoint of useful properties, you should understand what a parsnip plant looks like and where it grows. As for the wild parsnip, its range extends mainly to Europe and Asia Minor. In Russia, culture can be found in the North Caucasus.

Despite the fact that the first mention of the parsnip root is found in some sources as early as the 12th century, the vegetable received true recognition only in the 18th century. Today, the parsnip plant is known and grown throughout the world as a fodder and vegetable crop.

The plant is especially highly valued by beekeepers, since honey, which is obtained during the flowering period of parsnips, has high quality characteristics.

Parsnip is a plant that can be grown in any climate zone

The plant loves well-drained loose soil and sunny, unshaded areas.

On a note. Reproduction of parsnips in vegetable growing is carried out by seeds. The parsnip root is quite fleshy, the stem is erect and rough, it begins to branch in the upper part of the plant.

Parsnip leaf is pinnate, compound, consisting of 2-7 pairs of small ovoid leaves.

The flowers of the plant are small, bright yellow, grow in inflorescences of 5-15 rays. The flowering of the plant occurs, depending on the climatic characteristics of the planting region, in July or August.

Note! The culture is valued for the white parsnip root. Parsnip root is thick, white in color, sweetish in taste and has a pleasant aroma. Its form may vary, depending on the variety of the crop.

There are spherical and cone-shaped varieties of the root crop. In the cut, the parsnip root is dangerously yellowish, closer to gray or brown.

Useful and dangerous properties

What exactly parsnip is useful for, people have known for more than a year. This is a very valuable product that is widely used in cooking and traditional medicine. And if only the root component of the culture is used for food, then not only the roots, but also the foliage are used for medicinal purposes.

Parsnip-based products can be easily bought at a pharmacy

Interesting. On the basis of parsnips, some pharmacological preparations are made. For example, Beroxan for the treatment of baldness or Pastinacin, which is part of the therapy for coronary spasms, as well as angina pectoris.

If parsnips are eaten on a regular basis, the following results can be achieved:

reduce pain in different types of colic (gastric, renal, hepatic);
increase immunity;
improve body tone;
get rid of cough;
neutralize vitiligo and age spots;
cleanse the body of toxins;
reduce sugar in a disease such as diabetes;
accelerate recovery from colds (viral and infectious);
prevent the development of dementia;
for men - improve potency;
for women - eliminate inflammation in the pelvic area.

Interesting. If you grind parsnip greens or seeds in your hand and sniff for a few minutes, not only will your mood improve, but your concentration will also increase.

If we talk about the dangerous properties of the plant or about contraindications to its use, it should be noted that to date, none have been identified. Allergic reactions to the vegetable were also not recorded.

The only danger that awaits a gardener who decides to grow root parsnips is the likelihood of getting burned when in contact with wet foliage. Especially safety rules should be observed by persons who by nature have light skin that is sensitive to all sorts of influences.

cultivation

Many have heard about the parsnip plant and how to use it. Many people even taste it. But a rare gardener is aware of how the cultivation of this crop is carried out correctly. The cultivation of such a vegetable as a parsnip root crop is carried out in two ways:

seedlings;
seeds.

Both options have the right to exist, and the choice in favor of the first or second option is made by the gardener, depending on his personal preferences.

Important! The family to which the parsnip belongs is Umbelliferae. This means that this plant is an essential oil crop. Many years of horticultural practice clearly demonstrates the fact that seeds containing essential oils are stored for a very short time.

It is best to sow the seeds a year after they are collected. Older seed may simply not sprout. In this regard, it is very important to buy seeds exclusively from reliable suppliers.

Sowing

The timing of sowing parsnips in open ground may vary, depending on the region of planting and the wishes of the gardener. Since the culture is cold-resistant, if desired, it can be sown from February to May. The earlier you need to get a crop, the sooner you should plant the plant.

Parsnip seeds have a characteristic appearance

Since parsnip seeds germinate very slowly, they must be prepared in advance for sowing. First, they should be soaked for a day in water, and after draining the water, leave them wet in a cloth. The latter must be placed in a plastic container with a lid or wrapped tightly in a plastic bag (it is important to prevent the planting material from drying out). About once every three days, the seeds should be washed, aired and put back in a rag. Seeds begin to hatch in about one and a half to two weeks. After that, the planting material will only have to be hardened in the freezer and you can begin to prepare the soil for sowing.

On a note. As part of preparing the soil for planting, you will need to cut grooves. If the soil is heavy, the grooves should be deeper. Seeds should be distributed along the furrow at intervals of 12 cm.

If the cultivation of parsnips is supposed from seedlings, you should be very careful when transplanting it. Even the slightest damage to the root system can lead to the death of a young plant. If the plant survives, then the root crop will most likely be forked or twisted.

Care

Parsnip is unpretentious in care. It is enough to fulfill the following conditions:

keep the soil moist;
remove weeds in a timely manner;
loosen the row spacing.

Care is greatly simplified when the parsnip greens appear on the plant. Since its foliage is dense, the culture itself suppresses weeds, and they do little to no harm.

In addition, it is allowed to make one or a couple of dressings. But this manipulation is necessary only if the soil is poor enough in composition. You can use organic matter: cow dung or bird droppings. In the second half of the growing season, top dressing should be completed - the root crop can outgrow and crack.

Some attention should be paid to pest control, despite the fact that he does not have a large number of enemies. It can be attacked by caraway moth, carrot and celery fly, but only if they do not find their main crop.

Of the diseases, the root crop is more susceptible to various rots, which most often occur at the stage of not growing, but storing the parsnip product. Rots are usually fought with prevention. A similar method should be used to avoid other diseases such as powdery mildew.

Harvest

Since parsnips tolerate low temperatures well, they can be removed from the garden almost before the frost. Even if the culture survives minor frosts, the benefits of the root crop and its ability for long-term storage will not decrease.

Parsnips can be harvested almost in winter

In order not to harm the root crop, it is recommended to use a pitchfork rather than a shovel to dig the crop out of the ground. They will allow you to act in a more forgiving manner. Since the tops of the plant are quite pungent, gloves cannot be dispensed with.

Parsnips are not easy to store. He is most comfortable in a humid room. But it is precisely such conditions that the pathogenic flora loves. Excessive dryness is also contraindicated for the plant - the root crop dries quickly, and its taste is lost.

With the storage of vegetables, it is easiest for residents of the southern regions. They may not dig up the crop at all, and leave it to winter in the beds, harvesting as needed.

Having figured out how to grow parsnips and what they are, perhaps some gardeners will decide to try growing a crop in their garden. The plant is not the most popular in our country, but its benefits are so high that you just need to try to get a parsnip crop in your area.

Video

Pasternak is one of the root crops that are grown in Russia. Of course, it is not as popular as many other vegetables, but still it occupies a certain place in the gardens and in the diet of Russians. Find out what useful properties and contraindications the parsnip vegetable has, its calorie content and chemical composition.

The type of parsnip, which is used in cultural cultivation, belongs to the Umbelliferae family. It is a 2 or perennial spicy flavor vegetable plant.

In cooking, its root is used as a spice, and in folk medicine - white roots and tops. The chemical composition of the parsnip vegetable includes easily digestible proteins and carbohydrates (for which it occupies one of the main positions among many root crops). In terms of the content of simple carbohydrates, it is 2 times ahead of carrots, and in terms of the content of minerals and vitamins - 3 times the well-known parsley and dill.

In addition to them, this spicy vegetable contains minerals: Na, Ca, S, F, Cl and Si, but most of all it contains potassium. Parsnips also contain many B vitamins, vitamins C, PP, carotene, and aromatic essential oils. The nutritional value of this plant lies precisely in the carbohydrates, vitamins and minerals that enter the body after its use. The calorie content of the vegetable is low and amounts to 75 kcal per 100 g of product.

What is useful parsnips for the body

The benefits of parsnip for a person and his health are invaluable, because it is often introduced into the composition of medicines (for example, drugs for the treatment of cardiovascular diseases) or products prepared according to folk recipes. The substances included in its composition actively affect various systems of the human body, maintain them in a healthy state or help restore their performance. Parsnip has a particularly strong effect on the gastrointestinal tract, nervous and cardiovascular systems.

Among the beneficial properties of parsnips, one can note the effect on the respiratory tract, so its use will be useful for people who are predisposed to lung diseases. It can and should be eaten to enhance brain activity, strengthen capillary walls and stimulate hematopoiesis, as well as to relieve fatigue and build muscle. The vegetable improves metabolism and enhances the functioning of the endocrine glands due to bioactive substances. This increases the production of certain hormones.

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

The effect of parsnip on the urinary system is known. Under its influence, sand is removed and stones dissolve, excess fluid and toxins are removed from the body. A fresh root and a decoction based on it can be used for inflammation occurring in the organs located in the small pelvis, such as diseases of the female genital organs, cystitis and prostatitis. Parsnip is also useful during postoperative recovery after an intervention to remove stones from the kidneys and gallbladder due to its bright analgesic and antispasmodic properties.

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

Essential oil derived from parsnip enhances sexual desire, so it can be recommended for men who have problems in this area and anyone who has reached the age of 50 years.

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

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

Fresh leaves can simply be chewed to remove bad breath.

How to use parsnip in cosmetology

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

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

Recipes for use in traditional medicine

There are several ways to use parsnip vegetable in folk remedies. Decoctions, infusions, teas are prepared from it, or fresh juice is obtained. All these dosage forms have their own purpose and methods of preparation.

Parsnip juice

Fresh juice is often used to treat or prevent the occurrence of cardiovascular diseases, renal, hepatic and gastric colic, as well as edema. In order to achieve a positive effect, you need to mix freshly squeezed juice with any kind of honey and take the medicinal mixture 30 minutes before meals for 1-2 tsp.

You can use juice obtained only from root crops, and not from leaves: they have a different concentration of substances, so they cannot have the same effect as roots. Because of the peculiar smell and taste, not everyone likes parsnip juice, so it is advisable to combine it with the juice of other vegetables or fruits and make cocktails out of them.

leaf tea

Tea from this medicinally interesting plant is known in folk medicine as an antidepressant, which helps to get rid of nervous tension in a short time, restore strength and tone of the body, and give it vitality. It can be used to combat insomnia and even as one of the options for alleviating the condition with delirium tremens and hallucinations arising from this soil.

This drink has strong antispasmodic and thinning effects, they can be used to fight phlegm, bronchitis spasms or pneumonia in a mild form.

To prepare a soothing drink, you need to take dried and chopped parsnip stems and leaves, mix them with honey and linden flowers, and then pour 1 liter of boiling water. You can add sugar or honey to the drink for sweetness. Parsnip tea stays usable for up to 3 days, but it's best to make it every day and drink it fresh.

A decoction of parsnip roots and leaves

This drink is useful for those who have excess fluid accumulated in the body, and who, because of this, are constantly on diets. A decoction of parsnip root is done like this: take 2 tbsp. l. finely grated root, pour 0.5 liters of boiling water, put on fire, where they hold until boiling. After that, the liquid is removed from the fire, poured into a small thermos, where it is left to infuse for a couple of hours. Drink it gradually, in small sips, or drink the entire volume at once. In addition to a decoction of parsnips, you also need to drink ordinary water in order to maintain the water balance at the required level.

With ICD and kidney stones, a decoction can be made according to a different recipe. For this you need:

Take 1 tbsp. l. finely chopped fresh or dried leaves.
Pour them with 1 liter of clean water and boil for about 30 minutes.
After that, filter and drink 1 tbsp. l. in a day.

For colic, a medicinal decoction is prepared from parsnip leaves according to the following recipe:

Take 2 tsp. dry greens, pour it 2 tbsp. boiling water.
Put on fire, keep on it until boiling and simmer on fire for 10 minutes.
Insist 2-3 hours in a warm place.
Drink a ready-made decoction of 100 ml three times a day.

With a cold, to eliminate coughing attacks and reduce other symptoms of diseases, prepare such a decoction:

2 tbsp. l. grated parsnip roots pour 1 liter of boiling water with 5 tbsp diluted in it. l. Sahara.
Put in a warm place and insist 10 hours.
Drink 2 tbsp. l. a day 5 times.

A decoction of parsnip works well with a lot of various disorders in the body. Its effectiveness is so great that sometimes it has a stronger therapeutic effect than medicines.

A decoction of parsnip roots will help not only with problems with internal organs, but also, for example, with hair loss. To obtain it, you need to take juice from 2 parsnips and 2 carrots, pour 0.5 liters of boiling water into them and simmer over low heat for 30 minutes. When the liquid has cooled, it should be drunk 3 times a day in the amount of 0.5 cups. The course of taking such a hair-restoring remedy is until the desired result is achieved.

In addition to the root, parsnip tops can be used to obtain a remedy for baldness. Prepare a decoction based on it like this:

Take 2 tbsp. l. vegetable leaves, fill them with 1 liter of hot water.
Put on fire and boil for 30 minutes.
After that, the liquid is infused for 3 hours.
Drink a decoction of just 1 tbsp. l, but not less than 3 times a day.

At the same time, you need to rub the liquid into the scalp with soft circular movements, after steaming the skin to allow nutrients to more easily penetrate into it. After 15 minutes, wash your hair with warm water to wash off the liquid. From this, the effect of a cosmetic product based on the parsnip vegetable will only intensify: after its application, the hair will grow faster, become lusher, thicker and more shiny.

Parsnip infusion

Alcohol infusion of this plant in several versions is used to cure many diseases. Here is one of the recipes for a remedy by which you can prepare a medicinal tincture. Grate or chop 1 large parsnip root, put the gruel in a container in which it will give juice. Pour it with 0.5 liters of vodka. Infuse the remedy for 1 month, leaving it in a dark place, stirring or shaking the jar from time to time. To improve well-being or achieve a therapeutic effect, you need to take an infusion of 1 tsp. 3 times per day.

In cooking, parsnips are widely used, the root of which is similar in appearance to carrots, but white in color. Having learned in more detail what are the benefits and harms of parsnips for health, it will be possible to use the vegetable for the benefit of the body. The taste of the product is very similar to celery. The root crop is actively used for the preparation of mashed potatoes, sauces, preservation and stewed vegetables. Parsnip leaves are added as a seasoning to fish and meat.

Unique composition

The vegetable is actively added not only to fresh salads, but a large number of other dishes are made. The root juice contains calcium and sodium. Sufficient content of silicon and sulfur has a beneficial effect on the growth and health of nails. Phosphorus and chlorine are included in the basis of the product.

Parsnip is valued due to its rich chemical composition, as it contains:

Vitamins. Groups B, E, C, K.
Minerals. Magnesium, zinc, copper, manganese.
Acids. Omega 3, pantothenic.

Thanks to the parsnip root, the beneficial properties of which are valued in alternative medicine, it is possible to comprehensively improve the body. The rich chemical composition of the product provides a person with a charge of vivacity and energy.

What are the benefits for internal organs

Like any other vegetable, parsnips have a beneficial effect on the body. Before you include it in your diet, you should figure out what effect the product has on the work of internal organs and when it is better to use it.

Bladder and kidneys

Parsnips are especially useful for men. Root decoction helps with prostatitis, as well as inflammatory processes in the bladder. It has a component and a diuretic effect, and also helps dissolve kidney stones. When performing an operation on the organs of the excretory system, parsnip will allow you to quickly go through the rehabilitation period. The product has an analgesic and antispasmodic effect on the body.

If advanced forms of urolithiasis are detected, it is better to exclude the use of the product. Parsnip activates the excretion of stones, due to which large stones can clog the urinary canals. In such a case, it is easy to get on the operating table.

gastrointestinal tract

The inclusion of a component in the diet is beneficially displayed on the figure. Vegetable improves metabolism and also increases appetite. The low calorie content of parsnips allows overweight people to consume the product without fear of gaining weight. The product enriches the body with useful vitamins necessary to maintain energy throughout the day.

Patients suffering from peptic ulcer should learn as closely as possible about the benefits and harms of parsnips for health. The ingredient will additionally only exacerbate the symptoms and worsen well-being.

Thyroid

Parsnip is positively displayed on the work of the endocrine glands. Regular intake of the product contributes to the production of hormones and some enzymes. Parsnip root increases libido, which is positively reflected in the quality of sexual life. For older men, it is important to use the root crop to increase potency.

Respiratory system

With inflammation of the bronchi and lungs, parsnip treatment has a positive effect on the body. The product helps to quickly cope with the inflammatory process and speed up recovery. The content of ascorbic acid and carotene has a beneficial effect on the immune system. If you regularly eat parsnips, you will be able to prevent the risk of getting colds during an exacerbation of SARS.

Pay attention to the parsnip root, the beneficial properties and contraindications of which must be studied before use, for patients with asthma and pneumonia. The component improves well-being and helps to cope with symptoms.

Help with depression

It will be easier to get rid of nervous tension if you use the power of the root. The decoction will improve the condition of the nervous system and improve sleep. The benefits and harms of the parsnip plant should be known to those who are prone to depression.

Before preparing a medicinal decoction, you will need:

parsnip root - 1 unit;
linden inflorescences - 5 units;
mint leaves - 5 pcs.;
- 50 g;
water - 2 l.

First, the root must be crushed and mixed with other ingredients. Then pour the composition with water and boil in a container for half an hour. It is recommended to infuse the decoction for at least 2 days. Take a decoction of 250 g twice a day.

The health benefits and harms of parsnips

As with the use of any other product, the intake of a vegetable can cause adverse reactions. Refuse to use parsnips for medicinal purposes should be people with low blood pressure. The ingredient can further lower blood pressure, which can cause malaise.

It is necessary for patients with kidney failure to learn more about the dangers and health benefits of parsnips. The diuretic effect that the product has has a negative effect on the condition of sick kidneys.

Quite often, parsnips are used for cosmetic purposes to combat rashes or rejuvenate the skin. It is not recommended to use the root and leaves of the plant for the skin in the presence of dermatitis, as well as intolerance to the sun. Using the product will additionally cause skin irritation and result in burns.

Do not count on the medicinal properties of parsnip seeds. The high concentration of substances that is in the stems and seeds can have a negative effect on the body. For medicinal purposes, it is best to use the juice from the root of the plant.

Cosmetology

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

Interesting about the properties of parsnips - video

In the East, it was believed that whoever eats parsnips in their raw form sees prophetic dreams, this person gains intelligence, kindness, heart and calmness.

Do you grow parsnips? Only a small number of summer gardeners will answer this question in the affirmative. It's a pity. After all, parsnips are not without reason called the "root of longevity."

In the East, it was believed that whoever eats parsnips in their raw form sees prophetic dreams, this person gains intelligence, kindness, heart and calmness.

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

What is the value of parsnips?

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

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

Features of growing the "root of longevity"

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

Need to know!

Let's warn inexperienced gardeners: the green rosette of parsnips, especially in the morning and evening dew, emits quite caustic essential oils, and people with sensitive skin prone to allergic rashes can even get burned.
Therefore, in dew and rain, it is better to avoid unnecessary contact with the plant.

Not afraid of frost, picky about the soil

Parsnip is cold-resistant, frost-resistant, can winter in open ground without any special consequences for itself (like carrots and parsley). It is moisture-loving, but tolerates drought very well. However, this does not mean that it does not need regular watering. On the contrary, the more abundant the watering, the more powerful the root forms the parsnips.

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

When, how and where to sow parsnips

It is sown on beds that were fertilized with manure last year. Parsnip is undemanding to its predecessors, but it feels better in areas where cucumbers, zucchini, pumpkin, onions, tomatoes, potatoes, cabbage grew before it. The site should be well lit - it is better not to sow parsnips in the shade.

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

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

What variety to plant

The parsnips that bloom in the second year are an excellent honey plant and attract a wide variety of insect pollinators to the garden.

The following varieties are most common:

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

When is it removed, where is it stored?

Parsnips are harvested in late autumn, later than all root crops. When digging parsnips, it is recommended to work with gloves or tight mittens so that the skin does not become inflamed. However, already a day after harvesting, parsnips become absolutely harmless. Parsnips are harvested like rutabagas: they dig in with a shovel or pitchfork and pull them out, trying not to damage the root crop. Then cut off the tops at the level of the head.

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

Pasternak in folk medicine

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

Decoction of root crops: 2 tbsp. spoons of chopped root crops are poured with 1 cup of boiling water and boiled for 30 minutes, cooled, filtered, take 1 tbsp. spoon 4 times a day - for pain in the heart, stomach, kidneys, nervous stress - 1/4 cup.

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

Parsnips can be made...

As for the food that parsnips are,
Then none of the roots will be the best food.
Odo from Maine. "About the properties of herbs"

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

parsnip salad

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

Preparation for parsnip sauce

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

Parsnip stew

Parsnip roots prepare, finely chop and stew in oil. Sprinkle crushed or ground breadcrumbs on top, put in the oven for three minutes. Instead of crackers, you can sprinkle with grated cheese. published