Parsnip vegetable, photo, my experience of growing a delicious root vegetable. Parsnip plant: beneficial properties

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It is a biennial plant growing no higher than two meters. The stem of the plant is straight, branches at the top. On thin stems there are large long leaves located on long petioles. The flowers of the plant are yellow in color, collected in complex umbels. Parsnip fruits are greenish-yellow achenes that are flattened on the sides. When the fruit ripens, it splits into 2 fruits, each of which has one seed. Fruit ripening occurs in early autumn.

Parsnips are not found growing wild. It grows throughout Russia, in Central Asia, preferring to grow in clearings, dry places, fields and vegetable gardens. In the Caucasus, it is also grown for both medicinal and culinary purposes.

Growing parsnips

Parsnip is an unpretentious plant that loves light and is resistant to drought. The best soil for growing parsnips is fertile, loose loamy or sandy loam, although this plant can grow safely in any soil. You need to grow parsnips in the second year after manure is added to the soil - this is necessary so that the root crops do not branch too much. Parsnips love moisture, but cannot tolerate stagnant water.

Parsnips most often reproduce by self-sowing. If the seeds are sown in early spring, seedlings appear after 3 weeks. In order for the seeds to germinate faster and seedlings to appear earlier, the seeds are soaked for 2-3 days in stimulants. After soaking, the seeds should be washed with warm water and dried until they flow. Many people leave the seeds to germinate 14 days before sowing. To do this, soak them for a day, remembering to change the water every 2 hours. After washing the seeds, they need to be wrapped in gauze and placed in a warm room. As they dry, you should moisten the seeds by adding a little water. On the 10-12th day they will begin to germinate. As soon as the seeds germinate, the gauze with them should be placed in the refrigerator for a couple of hours for hardening.

Sow the seeds in rows, planting them 1.5 cm deep into the soil. Having finished sowing the seeds, you need to roll the soil so that the seedlings emerge together. When 2 true leaves appear on the seedlings, thinning must be done so that there is a distance of 5 cm between plants. When 7 leaves appear, thinning is repeated, leaving a distance between plants of 10 cm.

Parsnip care

The plant must be watered as needed. The soil with crops needs to be loosened and weeded. Parsnips respond well to fertilizing, but they should only be applied in liquid form. During the season you need to carry out no more than four feedings. The first fertilizing is done after thinning the plants: nitrogen fertilizers are applied. The second feeding is carried out 3 weeks after the first. This time potassium fertilizers and fertilizers containing phosphorus are applied. In the first 2 months, parsnips grow very slowly, so the soil needs to be loosened. Watering the plant should be plentiful but rare.

Beneficial properties of parsnips

The root vegetables of the plant contain many vitamins, minerals, and ascorbic acid. Parsnip root is fleshy, giving it many nutritional benefits. The plant contains potassium in large quantities, which is why parsnips are used to reduce the water content in the human body.

Even in ancient times, parsnips were used as a means of stimulating sexual activity. Nowadays, the plant is used for colic in the stomach and liver, cough and for sputum separation.

Applications of parsnips

Traditional medicine has long and widely used parsnips to treat many diseases and eliminate ailments. It is used for dropsy and cardiovascular diseases. Parsnip has a general strengthening property. Parsnip is a plant, preparations from which restore the strength of the body and invigorate the spirit. It is used to dilate blood vessels.

From the dried flowers and fruits of the plant, medicines are prepared that are used for neuroses, diseases of the stomach and nervous system, and other diseases.

Parsnip decoction for urolithiasis. Take 1 tablespoon of powder prepared from dry leaves of the plant and pour 200 ml of boiling water. Place on fire for 15 minutes. After straining the finished broth, take 1 tablespoon three times a day.

A decoction of parsnip roots. To prepare it, you need to take 1 teaspoon of the roots of the plant and grind them into powder. Pour 500 ml of boiling water over the finished powder and bring to a boil. Leave on fire for 15 minutes. Strain the broth and take 50 ml three times a day.

Parsnip infusion for weak immunity. Take 2 tablespoons of the plant root, chop it and pour 1 glass of boiling water. Pour into a thermos and leave to infuse for 12 hours. Next, add 1 tablespoon of honey and take 1 tablespoon of infusion half an hour before meals 4 times a day.

Painkiller decoction. The decoction is very easy to prepare. To do this, take 2 tablespoons of fresh parsnip root powder, mix with 50 grams of granulated sugar and add a glass of water. Place the mixture on the fire for 15 minutes, closing the lid. Afterwards we leave the broth to infuse for 8 hours. Take it 4 times a day, 1 tablespoon 30 minutes before meals.

In the article we tell you how parsnips are useful. Let us dwell in detail on its medicinal properties. You will learn how the plant is used to treat diseases of the digestive system, kidneys and bladder. We will tell you what medical preparations are produced based on parsnip root, as well as what parts of the plant are used in cooking.

Appearance (photo) of parsnip

Parsnip is a plant of the Apiaceae family. It is cultivated all over the world. The inflorescences emit a weak but pleasant aroma.

What does parsnip look like? The plant has a white root that looks like a carrot. It is oblong in shape, white or yellowish in color. Has a sweet taste.

Parsnip is a vegetable with a tall stem and many inflorescences. The stem is ribbed, reaches a height of 30-100 cm. The leaves are pinnately dissected. Light-loving, drought-resistant. The plant blooms in its second year, at the end of July. The pollen of the inflorescences contains a lot of nectar, from which light honey is obtained. All parts of the plant are edible.

Chemical composition

The composition of parsnips includes the following elements:

• proteins;
• carbohydrates;
• starch;
• cellulose;
• pectin;
• vitamin B1;
• vitamin B2;
• vitamin B3;
• vitamin B9;
• vitamin C;
• fatty acid;
• essential oil;
• fructose;
• sucrose;
• mineral salts.

Beneficial features

Parsnips can relieve spasms. The root vegetable relieves pain during menstruation, relieves stomach cramps, and helps with acute pyelonephritis and renal colic.

The plant saturates the body with minerals, has a relaxing effect on muscles, and eliminates cramps.

The root of the plant is used as a means to improve appetite and normalize digestion. It cleanses the body of toxins and waste.

Parsnips are used as a diuretic; the root vegetable removes excess water and reduces swelling. For the same reason, parsnips are good for the cardiovascular system, it reduces the load on the heart and lowers blood pressure.

The anti-inflammatory properties of parsnips are effective in treating viruses. Reduces the risk of colds.

Parsnip leaves are used in the treatment of vitiligo and other skin diseases. Taking a decoction of the dried leaves of the plant internally and rubbing it into the scalp relieves men from baldness. Used as an expectorant and analgesic.

Parsnip seeds are also used in medicine. This is a raw material for medications that help with vascular and heart diseases, and diseases of the nervous system. The effectiveness of parsnips in the fight against these diseases has been proven by official medicine.

Use in cooking

The root vegetable and the green part of the plant are used in cooking.. Parsnip is a vegetable whose beneficial properties are recognized by nutritionists.

Parsnip root is widely used in cooking. It is prepared as an independent dish and added as a seasoning. Parsnips are irreplaceable as a side dish for meat and fish. The root vegetable is not inferior in taste to potatoes, so it makes an excellent vegetable stew.

Parsnip leaves are edible as a seasoning for salads and main courses only when they are young.

All parts of the vegetable are used in home canning. Parsnips give pickles a piquant taste.

Read more about the use of parsnip root in cooking.

Parsnips in cosmetology

Thanks to the large amount of minerals and vitamin C, parsnips are widely used in cosmetology. It prevents the formation of wrinkles, has nourishing and whitening properties. Cosmetologists use the essential oil of the plant. It is added to creams, masks and other cosmetics.

Essential oil of the root vegetable is used:

• to combat cellulite;
• to eliminate wrinkles;
• for quick healing of acne.

Parsnip essential oil is used for anti-cellulite massage. Fresh plant juice accelerates hair growth.

Use in folk medicine

Decoctions and infusions are made from parsnip, its juice is used

Traditional medicine considers parsnips to be a storehouse of vitamins and microelements. It is widely used in the treatment of many diseases. The plant has established itself as an excellent remedy in the fight against respiratory diseases and cough. It is considered an effective antidepressant, fights sleep disorders, and has a calming effect.

Depending on the disease, the root, greens or seeds of the plant are used. Alcohol and water infusions and decoctions are prepared using parsnips. Freshly squeezed root juice also has medicinal properties.

Cough decoction

Parsnip root contains large amounts of ascorbic acid and carotene. These elements reduce the risk of colds and strengthen the immune system. An effective antitussive remedy is a decoction of parsnip roots.

Ingredients:

1. Water - 200 ml.

How to cook: Pour a glass of boiled water over the crushed root, boil for 15 minutes. Pour the broth into a thermos and leave overnight. Strain in the morning.

How to use: Take 1 tablespoon warm 3-4 times a day. First add 1 tablespoon of honey to the broth.

Result: Strengthens the immune system. Helps with the removal of sputum.

Parsnip juice for digestion

The essential oils that make up parsnip root provoke the active secretion of gastric juice. Increase appetite, increase the speed of food digestion. Due to its low calorie content, eating vegetables does not affect weight in any way. Parsnip also has a laxative effect, solving the problem of constipation. Parsnip juice is recommended for people with metabolic disorders.

Ingredients:

1. Parsnip root - 2 pcs.

How to cook: Using a juicer, extract the juice from the root vegetable.

How to use: Take 1 tablespoon 3 times a day, 15 minutes before meals. Duration of treatment is 2-3 weeks.

Result: Normalizes food metabolism, promotes rapid digestion of food.

Decoction for the kidneys and bladder

What are the benefits and harms of parsnips for urinary tract diseases? The positive effect is that it removes kidney stones well. However, it can harm those who have advanced urolithiasis. The root vegetable has a weak diuretic effect and removes excess fluid.

Ingredients:

1. Parsnip root - 1 tablespoon.
2. Water - 400 ml.

How to cook: Pour boiling water over the crushed root, leave in a thermos for 2 hours, strain.

How to use: Drink 1 tablespoon infusion 4-5 times a day before meals.

Result: Dissolves stones, prevents reabsorption of urine.

Parsnip juice for lungs

Eating “white carrots” is beneficial for patients with asthma and tuberculosis. A decoction of the root is useful for inflammation of the lungs and bronchi. Freshly squeezed plant juice helps in the treatment of bronchitis and pneumonia, emphysema.

Ingredients:

1. Parsnip root - 2 pcs.

How to cook: Wash and peel the parsnips. Extract the juice from root vegetables using a juicer.

How to use: Drink 20 ml of juice 3-4 times a day a few minutes before meals.

Result: Helps with productive coughing.

Tincture for depression

To get rid of depression, prepare parsnip tincture.

Ingredients:

1. Parsnip juice - 50 ml.
2. Vodka - 250 ml.

How to cook: Mix juice with vodka, leave for 2 days.

How to use: Take 1 teaspoon 3 times a day, diluted with a small amount of water. Duration of treatment is 10-15 days.

Result: Blocks depressed state.

Decoction in dermatology

In natural cosmetology, parsnip occupies one of the leading places. Used in the treatment of skin diseases, acne, vitiligo.

Ingredients:

1. Parsnip root - 2 tablespoons.
2. Water - 0.5 liters.

How to cook: Boil the roots for 10 minutes in water and strain immediately. Cool to room temperature.

How to use: Wipe your face and neck with the broth.

Result: Relieves inflammation. Promotes acne healing.

Preparations based on parsnip

Pasternak has found a worthy niche in pharmaceuticals. An extract from the plant is used in the production of a number of medicines. These include Pastinacin, Beroxan, Epigalin and others.

The use of Pastinacin is indicated for the prevention of angina attacks, coronary insufficiency and neuroses with coronary spasms.

“Beroxan” is used in the treatment of vitiligo, alopecia areata and total alopecia, mycosis fungoides, and psoriasis.

The drug “Epigalin” is created on the basis of plant components to combat hyperplasia - pathological proliferation of cells that turns into neoplasms. Used to treat the prostate, uterine endometrium, ovaries, and mammary glands.

Watch the video about growing parsnips:

Contraindications and possible harm

In summer, parsnips must be handled with care, as when consumed, there is an increase in skin sensitivity to ultraviolet radiation. The green part of the plant releases many volatile substances and contributes to the occurrence of burns.

If you come across a meadow parsnip, you should not touch it - the inconspicuous greenish leaves act on the skin like nettles.

Contraindications:

• photodermatosis;
• individual intolerance;
• hypotension;
• advanced forms of urolithiasis;
• children under 3 years of age;
• elderly age;

What to remember

1. When added sugar, parsnips stimulate the appetite.
2. Parsnips have a positive effect on the human body.
3. Before you start taking parsnip products, consult your doctor to avoid negative consequences.

If we are talking about a medicinal plant and an excellent food product, how can we not remember its beneficial properties?

As numerous studies have shown, the parsnip vegetable is rich in many chemical compounds, which form its nutritional, medicinal and taste characteristics:

• Carotene is an excellent immunomodulator that protects the body from damage by free radicals, increases visual acuity, a natural immunostimulant, an effective antioxidant that reduces the likelihood of cancer in people who consume large amounts of foods containing it.
• Vitamin C is a substance that is simply irreplaceable in the normal process of hematopoiesis. It has a beneficial effect on the functioning of the nervous system and is a stimulant of the thyroid gland. With a deficiency of vitamin C, the body cannot properly absorb such an element as iron. An effective antioxidant and much more.
• Essential oils add flavor to the product and help increase sexual desire. There are three times more of them in parsnips than in its closest relative, carrots.
• Vitamins B1. It is invaluable in the normal functioning of nerve endings, in muscle and cardiac activity, and also takes an active part in the process of converting carbohydrates into energy. Thiamine is a substance that activates the functioning of brain cells.
• Vitamins B2. Its deficiency can lead to a failure in the production of red blood cells, metabolic processes, and the metabolism of carbohydrates and fats will be disrupted. As recent studies have shown, a sufficient amount of it in the human body is a significant protection against the development of malignant neoplasms.
• Vitamin P or rutin helps reduce the permeability of blood vessels, maintaining their elasticity. This substance helps normalize blood pressure and heart rate and rhythm, and has anti-allergic characteristics.
• Vitamin K (phylloquinone) - normalizes blood clotting.

• Potassium salts allow you to remove excess fluid from the human body. This substance is indispensable for the active functioning of the digestive system, improves blood flow, and has a beneficial effect on the elements of the central nervous system.
• Fructose and sucrose contained in the root vegetable are harmless and can be used to prepare dishes for people with diabetes.

1. Parsnips effectively relieve attacks of muscle spasms. This even applies to attacks of hepatic and renal colic.
2. It has analgesic properties.
3. Antitussive properties, softening cough attacks and activating the release of sputum.
4. Produces a tonic effect on the body.
5. Since ancient times it has been used as a diuretic to eliminate swelling.
6. As a libido enhancer.
7. Parsnips stimulate appetite.
8. Modern medicine has long paid attention to this product, using it to maintain the functioning of the heart and relieve problems with the cardiovascular system: angina pectoris, cardiac neurosis, coronary insufficiency.
9. It has also found its application in solving the problem of people with a history of vitiligo (a pigmentation disorder expressed by the disappearance of melanin pigment in certain areas of the skin). As it turned out, furocoumarins present in the root vegetable stimulate the onset of the repigmentation process. It is this vegetable that is the basis of such pharmacological agents as “Eupiglin” and “Beroxan”, which subsequently form the basis of the treatment protocol for this disease.
10. Parsnips are able to relieve spasms of blood vessels.
11. Having a positive effect on bone tissue, it can prevent or stop the development of osteoporosis.
12. Medicines made from parsnip have a calming property, which makes them effective for various types of neuroses, sleep disorders and emotional instability of the psyche.
13. It can be used for anemia and asthenia.
14. Regular use of this food product can protect a person from the development of dementia.
15. Effectively reduces cholesterol and blood sugar levels.
16. Activates blood flow, which is important for any person, especially for a woman carrying her baby. Eating dishes that include the vegetable in question reduces the likelihood of birth defects in a newborn.
17. Anti-inflammatory properties make it possible to elevate it to the rank of prevention of respiratory diseases and manifestations of bronchial asthma attacks.
18. Thanks to vitamin K, a sufficient level of blood clotting is maintained, which is important in case of injuries, cuts, internal bleeding or the need for surgical intervention.
19. Parsnips help the body produce collagen, which takes part in the structural structure of bones, ligaments and joint tissues.

As can be seen from the above, the beneficial properties of the vegetable discussed in this article, parsnips, are multifaceted. And we can say with full responsibility that the root vegetable is not only tasty in the preparation of numerous culinary masterpieces, but also effective in the treatment of many pathological diseases that affect our body.

Parsnip Recipes

The product we are considering belongs to the celery family. In addition to its various medicinal properties, it is also valued as an excellent culinary product, having a bright, specific sweetish taste, somewhat reminiscent of the taste of parsley root. Even the ancient Incas of Peru used it in their diet and rituals.

Today it is used both raw, heat-treated, and dried as a seasoning. The list of dishes that include this root vegetable is very wide. These include various soups, marinades, vegetable stews, salads, canned food, drinks and, oddly enough, even desserts.

Therefore, in this article we will present only a few of them. And so the parsnip recipes:

Vegetable rich broth

In many countries, parsnips are a mandatory attribute of any broth, which makes the final product denser and richer, both in terms of taste and aroma.

• Carrots – 500 g
• Parsnip - 500 g
• Celery root – 500 g
• Onions - three medium
• Leeks - two units
• Parsley – 30 g
• Garlic - one head
• Allspice – 10 peas
• Black pepper – 10 peas
• Laurel - three leaves
• Water - three liters
• Salt - as needed

1. First, we clean and wash the parsnips thoroughly, after which we cut them into fairly large cubes.
2. Then we take the root celery, and having also peeled it, cut it into cubes with an edge length of approximately 1-1.5 cm.
3. Carrots go through a similar process. It is worth noting that the brighter the variety of carrots and the greater the quantity, the more saturated in color the soup will be.
4. Peel the onions. Then it will be enough to cut it into two parts.
5. Mostly in most onion and leek dishes, the white part is used for production, and the greens are thrown away. But not in this case. It should be rinsed thoroughly under running water and cut first into rings and then into sectors, including the green part.
6. Choose a deep container, place all the prepared vegetables there and pour in water. Place the pan on the fire and bring to a boil, then cook over medium heat. The vessel remains without a lid. If foam appears on the surface, it should be carefully removed with a slotted spoon.
7. After about half an hour from the moment of boiling, you can add spices, pre-chopped herbs and peeled garlic cloves to the liquid. We continue to cook for another twenty minutes.
8. During this time, the water will be saturated with aromas and vegetable flavors.
9. After this amount of time has passed, set the dish on the side of the stove and remove all vegetables and herbs with a slotted spoon. You can throw them away, and strain the broth well, using five to six layers of cheesecloth.
10. It is worth emphasizing that during the preparation of the broth, it was not salted. This is done on the basis that in the future this liquid will become the basis for other dishes, but if you plan to eat it as a main course, you can add salt to taste (if this does not contradict the diet or doctor’s recommendations).

It is also worth noting the fact that this semi-finished product can be used immediately, or it can be placed in the freezer, first poured into portioned bags specially designed for packaging products, or in some other convenient container.

Tomato soup with fish and shrimp

To prepare you will need:

• Fish fillet – 300 g
• Tomatoes (ripe, large size) – six
• Shrimp (they can be replaced with other seafood if desired) - 400 g
• Celery – 500 g
• Sweet pepper – five (you can take different shades, this will make the soup more aesthetically attractive)
• Vegetable oil - two tablespoons
• Onion - one
• Leek - one
• Allspice – 10 peas
• Parsley – 30 g
• Garlic – two cloves
• Parsnip – 500 g
• Carrots - a couple of medium size
• Black pepper – 10 peas
• Laurel - three leaves
• Water - two liters
• Salt - to taste

Cooking sequence:

1. Peel and wash all vegetables. Chop the carrots, parsnips, leeks, celery and parsley root and place in a saucepan with high sides. To fill with water. Put on fire and keep it like this for two hours.
2. During cooking, add bay leaf and pepper.
3. After the vegetables have become soft, remove them from the pan using a slotted spoon. If necessary, the finished broth can be strained through several layers of gauze. This will make the liquid perfectly transparent. Vegetables are no longer needed and I throw them away. And we continue to work with the broth.
4. Peel the onions and cut them into small cubes. Fry it in a frying pan with vegetable oil until it becomes transparent.
5. Peel the sweet pepper from seeds and cut first into strips and then into cubes. Add the onion to the frying and keep on fire for another couple of minutes.
6. Rinse the shrimp thoroughly, place in the broth and simmer for two minutes.
7. Remove the shrimp from the liquid and remove their shells. Strain the broth again. Add sautéed vegetables into it.
8. Wash the fish fillet, cut into fairly large strips and place in the simmering broth.
9. At the same time, pour boiling water over the ripe tomato fruits, remove the skin, and grind the pulp through a sieve, ridding the tomato puree of seeds and fibers. This product can be replaced with ready-made tomato paste. Add tomatoes to soup.
10. Add salt to taste to the tomato soup and continue to simmer for about five minutes.
11. Add prepared shrimp. Let the liquid boil again and turn off the soup.
12. Directly to the plate, before serving, you can add chopped herbs and a small slice of lemon on top.

Tomato fish soup with shrimp is not only a tasty and healthy dish, but also a masterpiece that you are not ashamed to offer to guests even at the festive table.

Parsnip soup

To prepare you will need:

• Onion - one small
• Garlic - one clove
• Freshly ground ginger – one teaspoon
• Celery – one cutting is enough
• Carrots - one medium
• Butter – 20 g
• Freshly ground allspice – as needed
• Dried thyme - a quarter teaspoon
• Black pepper - to taste (freshly ground)
• Parsnips – three medium-sized root vegetables
• Ready broth – 500 ml (both vegetable and chicken broth are suitable)
• Salt - as needed

If desired, you can add a little chopped nutmeg and sour cream to the dish.

Cooking sequence:

1. Peel, rinse and prepare vegetables for cooking.
2. Place a piece of butter in a saucepan and place on low heat. Add chopped vegetables: carrots, garlic, celery. Simmer them for ten minutes, after adding thyme and ginger from the spices. During this time, the vegetables should have time to soften.
3. Peeled parsnips are cut into circles and placed in a saucepan. Broth is also added here. Cover the container with a lid and leave to cook over medium heat for about fifteen minutes. At this stage, all the vegetables in the pan should have a soft consistency.
4. We set the pan on the side and grind its contents in a blender. Soup – add salt to the puree to taste, add a little nutmeg and sour cream if desired. If the consistency of the dish is too thick, it can be thinned by adding the required amount of broth.
5. When serving the puree soup, you can sprinkle chopped herbs on top.

Assorted vegetables baked in the oven

To prepare you will need:

• It is worth mentioning right away that the selection of vegetables can be anything according to the wishes and taste of the consumer.
• Carrots – one
• Celery root - one small root vegetable
• Potato tubers - six medium
• Parsnip – one medium-sized root vegetable
• Kohlrabi – one small root vegetable
• Rutabagas and sweet potatoes - optional
• Onion – shallot – 230 g (or, if you don’t have it, you can replace it with small onions)
• Coarse salt, preferably sea salt - one teaspoon
• Freshly ground black pepper (coarsely ground) - one teaspoon
• Dried thyme – a quarter of a teaspoon (or a couple of sprigs of fresh)
• Dried rosemary – a quarter of a teaspoon (or a couple of sprigs of fresh)
• Salt - as needed

Cooking sequence:

1. Before starting cooking, turn on the oven. It should have time to heat up to a temperature of 220°C.
2. Peel and wash all vegetables.
3. Divide the potato tubers into two or four sectors, depending on the original size of the tuber.
4. Also cut the parsnips and carrots, first along the vegetable, then across.
5. Grind kohlrabi, sweet potato and rutabaga in the same way as potatoes.
6. Cook the shallots whole.
7. Place all the prepared vegetables in a saucepan and add freshly boiled water. In this case, the liquid should only lightly cover the vegetable slices. Put on fire and wait for it to boil. After this, reduce the fire to minimum. Allow to simmer for five to seven minutes. At this stage the vegetables will be half cooked.
8. Take a baking sheet, grease it with oil and carefully place the semi-prepared vegetables on it. Top them with salt and pepper, add sprigs of thyme and rosemary. Place in an oven already preheated to 220°C.
9. The baking process will take approximately 30 – 35 minutes. The vegetables should be browned and have a slightly dried crust. After half the time, all ingredients must be turned over.
10. The dish is served hot; if desired, it can be garnished with a sprig of rosemary and thyme.

You can also add zucchini, pumpkin or sweet peppers. They can also replace those vegetables that are not available or whose taste characteristics you don’t like.

Roasted parsnips with parsley

To prepare you will need:

• Olive oil – two tablespoons
• Butter - two tablespoons
• Onions - one medium
• Parsnips - up to a kilogram
• Parsley - one tablespoon teaspoon

Cooking sequence:

1. First turn on the oven, setting the temperature to 230 ºС.
2. Peel the root vegetable, wash it and cut it at an angle into thin circular slices. Place the slices in a bowl. Add salt and drizzle with olive oil. Mix all ingredients well.
3. Place the marinated product on a greased baking sheet. Smooth it out and put pieces of butter on top.
4. Place in the oven for twenty minutes. After this time has expired, turn the vegetables over to the other side and keep them in the heat for another quarter of an hour. Vegetables should be covered with a golden brown crust.
5. Already in the plate, add salt and pepper to the finished dish. Sprinkle chopped parsley on top.

Cauliflower and parsnip puree

To prepare you will need:

• Cauliflower - one head
• Parsnip – one root vegetable
• Milk - three tablespoons
• Butter - two tablespoons
• Assorted peppers, if desired
• Salt as needed

Cooking sequence:

1. Separate the cauliflower into florets.
2. Peel the parsnips and cut them into fairly large pieces.
3. Place the vegetables on the mesh of a steamer and steam them under the lid for a quarter of an hour.
4. Prepared vegetables can be crushed using a masher or a blender.
5. Heat the milk and gradually, stirring constantly, add it to the resulting mass.
6. Add butter and bring the mixture until homogeneous.
7. Adjust the dish to taste by adding salt and pepper.
8. The puree should be served warm.

Chicken fillet in apple sauce with parsnips

To prepare you will need:

• Chicken breast – 300 g
• Olive oil – one and a half tablespoons
• Onions - one medium
• Parsnips - a couple of medium-sized root vegetables
• Carrots – one
• Green apple – one large
• Water – 150 ml
• Apple cider vinegar – one teaspoon
• Ready chicken broth – 300 ml
• Freshly ground black pepper - to taste
• Salt - as needed.
• Rosemary – one teaspoon (preferably fresh, but if not available, dried will do)

Cooking sequence:

1. Wash all vegetables and fruits, peel and chop finely. Place in a large saucepan with a small amount of vegetable oil and sauté for eight minutes. After this, add salt and pepper to the vegetable dressing.
2. Add clear chicken broth and water to the pan. Wait for the liquid to boil. Reduce heat to medium and leave for ten minutes. At the same time, do not forget to stir frequently.
3. Place the pan on the side. Place the vegetables in a blender and grind, adding apple cider vinegar to the puree.
4. Wash the chicken fillet thoroughly and dry it with a kitchen towel, removing excess liquid. Cut the meat into pieces. Approximate size: 3 x 2 cm.
5. Take a clean pan, pour one teaspoon of olive oil into its bottom and put on fire. When the oil comes to a boil, add the chicken pieces. The meat must be constantly stirred. It is cooked until the chicken pieces are browned. This will take approximately three to four minutes.
6. Pour the prepared parsnip puree over the finished pieces of meat. Mix the ingredients and cook for another one to two minutes over medium heat. Care must be taken to ensure that the composition does not burn.
7. Serve warm.

Parsnip chips

To prepare you will need:

• Parsnip – ten tubers
• Any vegetable oil, but preferably olive oil – as needed
• Salt, preferably sea salt, as needed
• Black pepper, if desired
• Parmesan cheese – 100 g

Cooking sequence:

1. Turn on the oven, setting the temperature to 220 degrees.
2. Peel the root vegetable, wash and cut into strips.
3. Place the straws on baking paper and spread over the entire surface. Add salt, pepper and sprinkle with vegetable oil.
4. Place in a preheated oven, leave for about ten minutes and turn the straw over. Leave for another 10 - 15 minutes.
5. Remove the dried parsnips from the oven and place in the prepared dish. Drizzle a little oil on top and sprinkle with grated Parmesan.
6. The dish is served on the table immediately.

Pork ham baked with parsnips

To prepare you will need:

• Pork ham - weighing approximately 1.3 - 1.5 kg (should be taken with skin)
• Parsnips – six medium-sized root vegetables
• Onions – two heads (red varieties are more suitable here)
• Cloves – 20 whole pieces
• Laurel - a couple of leaves
• Zucchini - one medium
• Vegetable oil - three tablespoons
• Dijon mustard - one tablespoon
• Honey - one tablespoon
• Sugar - one tablespoon (preferably brown)
• Sesame seeds - one tablespoon
• Salt as needed.

Cooking sequence:

1. Wash the meat and dry with a kitchen towel.
2. Peel the parsnips, wash them and cut each root vegetable into four parts.
3. Peel the zucchini and remove seeds and cut into large pieces.
4. Take a large container, place the ham and bay leaf there. Pour in cold water and put on fire. Wait until it starts to boil and foam rises. Remove it with a slotted spoon. After boiling, reduce the heat to low. Cover the pan with a lid and leave to simmer for forty minutes.
5. After this, carefully remove the meat and place it on a cutting board. Leave the ham alone for some time.
6. Turn on the oven and heat it to a temperature of 180 ºС. Place a baking dish of suitable size there. It should also heat up.
7. At this time, place the onions and parsnips into the released broth, wait until the water boils and hold for another two minutes. After this, drain the vegetables in a colander, let them cool slightly, and add them back into the broth. Pour oil (two tablespoons) on top.
8. Carefully transfer the vegetables to a preheated baking tray and place in the oven for about twenty minutes.
9. The skin of a semi-cooked ham should be very carefully removed, leaving a small layer of fat on the surface of the meat. Make shallow cuts on the surface of the ham with a knife (slightly capturing the meat layer). They are applied first along, then across, forming a lattice.
10. The meat carcass must be stuffed with whole culinary cloves (it should simply be stuck into the meat), distributing the available amount over the entire surface.
11. Mix sugar, honey and mustard thoroughly and rub the ham with this sauce.
12. Place the ham on the baking sheet where the vegetables have already been prepared, after moving the parsnip pieces closer to the side. Leave in this form in a hot oven for ten minutes. After this, raise the oven temperature to 220°C.
13. At this time, the zucchini should be sprinkled with the remaining spoon of vegetable oil. Place on a baking sheet, first turning the parsnip pieces the other way around. Leave in the oven for another half hour. During this time, the meat should be browned and covered with a golden crust.
14. At this stage you should check the readiness of the dish. To do this, just stick a thin cleaning rod into the center of the meat. If, after removing the cleaning rod, clear juice comes out of the puncture, then the meat is ready and should be removed from the oven. If the ichor is still visible, then it must be returned to the heat for a while.
15. The finished meat is removed from the oven, covered with a piece of foil and left to stand in a warm place.
16. Place baked vegetables on a plate, sprinkle them with sesame seeds, pepper and herbs (if desired). Slices of ham are also placed here.

Potato and parsnip casserole

To prepare you will need:

• Potato tubers – 600 – 700 g
• Parsnip – 600 – 700 g
• Onion (preferably red) – one medium size
• Chicken broth – 500 ml
• Milk – 250 ml
• Butter – 30 g
• Freshly ground black pepper – as needed
• Rosemary (both dried and fresh will do) – two tablespoons
• Salt as needed.

Cooking sequence:

1. You should initially turn on the oven and leave it to preheat to a temperature of 190 ° C. Pre-prepare the baking dish by greasing it with oil.
2. Peel the potato tubers, wash and cut into thin slices. Their width should not exceed a centimeter.
3. Peel the parsnips, rinse and cut into slices.
4. Peel and chop the onion and rosemary.
5. Mix vegetables, add salt and pepper.
6. Place the prepared assortment in a baking dish. Pour in the broth diluted with milk. Place butter in pieces on top. Place in a preheated oven.
7. The baking period will approximately take about an hour. The surface of the casserole should be golden, but not burnt.
8. Let cool slightly and serve.

Boiled beef with parsnips

To prepare you will need:

• Parsnip – 600 – 700 g
• Beef – 300 g
• Butter – 30 g
• Juice of one lemon
• Flour - one tablespoon
• Salt as needed.

Cooking sequence:

• Rinse the meat and dry with a kitchen towel. Pour cold water over it and bring the liquid to a boil. At this time the foam will rise. Drain the broth, and rinse the meat in water and place it in the pan.
• Peel and rinse the root vegetable, keep in cold water acidified with lemon juice for about an hour. After that, cut into circles, strips or cubes, as you prefer.
• Pour liquid into the pan, add parsnips, add salt. Add butter and a little flour. Simmer for about an hour.
• Serve the finished dish warm, garnished with parsley leaves or any other favorite herbs.

Parsnips baked in sour cream

To prepare you will need:

• Parsnip – about a kilogram (it’s fashionable to take 800 g and 1.2 kg)
• Butter – 50 g
• Flour - one tablespoon
• Sour cream – 500 g
• Salt as needed.

Cooking sequence:

1. Peel and rinse the root crop. After this, cut into slices. Place the parsnip pieces in a bowl, season with butter and flour. Mix all ingredients well.
2. Prepare the oven by heating it to a temperature of 180 degrees. Place the pickled parsnips on a baking sheet or in a baking dish and pour sour cream over it. Add salt and pepper if desired and to taste.
3. Place in the oven and keep until a golden brown crust forms on the surface.

Today we are pleased with the abundance of vegetables and fruits that we see on supermarket shelves. Many housewives have long been using the vegetable mentioned in this article – parsnips – in their diet. But we hope that after reading this text there will be many more lovers of this unique product. And those who already use it in the preparation of their everyday dishes will rediscover it for themselves, adding new dishes based on it to their diet. We wish everyone good health and bon appetit!

Just recently I came across this expression about parsnips: “He who knows, loves it; he who doesn’t know, must love it.”

And, indeed. How can you not love it if its beneficial properties can be compared to ginseng?

Having eaten a salad with the addition of parsnips, you will immediately feel a significant increase in strength and you are ready for new feats)

In addition, it is not at all picky when growing.

This white carrot with parsley leaves will take root in your garden for a long time if you grow parsnips at least once.

Parsnip, although it was known in ancient Rome, has wild ancestors in our country.

Until now, uncultivated species grow in the Caucasus, this is its historical homeland.

Parsnips grew in ancient times in many European regions, as well as in Asia.

The Romans and Greeks did not know the nutritional value of the crop; they grew it as a fodder crop.

Of the 15 species known in nature, only one has been cultivated. In Russia, parsnips are widespread.

Biological portrait

The umbelliferous family, a relative, and other green ones, forming an inflorescence - an umbrella.

Parsnips are perennial or biennial. Its shoots are similar to emerging parsley or, but the leaf is immediately larger.

Usually the color is richer, but lighter (depending on the variety).

Plant height depends on growing conditions:

• Soil type;
• Care;
• Planting schemes.

Affects the height and choice of variety. Therefore, parsnips can be a low bush, about thirty centimeters high, or they can grow up to 2 meters.

Nutritional value – root vegetables. The shape of the root crop is either conical, like that of, or round, like.

It is formed in the first growing season, which is convenient for the gardener.

The next season, parsnips expel flowering stems (“go into the tube”) and produce seeds.

Root crops of the second year are not used for food. The parsnip root becomes coarse, almost woody.

The value of culture

Parsnip as a seasoning has many fans.

Its exquisite aroma and pleasant taste allow it to be present in various dishes.

Soups, addition to main courses, independent dishes, side dishes. Parsnips are especially good with meat.

It is also used for canning and preparing pickled vegetables for the winter.

They even named the plant parsnip after the Latin word for food, which is similar to pastus.

Parsnips are tasty, and also medicinal:

• Aroma – stimulates appetite;
• Serves as a pain reliever for various types of colic: renal, hepatic, gastric;
• Relieves cough;
• Increases potency;
• Has a diuretic effect;
• Helps with dropsy;
• Treats loss of appetite;
• Has a sedative effect;
• Regulates metabolic processes due to the saturation with vitamins, minerals, acids of organic origin;
• Relieves vascular spasms;
• Blurs kidney stones;
• Parsnip seeds are also medicinal. Pharmaceutical preparations used in dermatology are made from the seeds. They treat vitiligo with “parsnip” medicine. It also helps with psoriasis and hair loss (baldness).

Parsnip is a universal plant. It will please both the taste and the health benefits.

Only ignorance, busyness or reluctance to reap the benefits prevent gardeners from paying more attention to parsnips.

This culture deserves a place in the garden of any plot. Anyone who grows it knows this.

Popular varieties

There are many varieties of parsnip, they differ in the shape of the root crop and the timing of ripening.

Hormone. An early ripening variety with an interesting name. The cone-shaped root vegetable is ready for the table within 2.5 months from germination.

Length - 20 cm on average, weight more than 100 g. Aromatic, good as a seasoning.

An independent dish - fried, stewed or boiled - will not disappoint either.

Guernsey. This variety will take longer to grow - almost 4 months.

It is also early, but mid-early. Cold-resistant. The root crop is conical.

Delicacy. This variety is also classified as mid-early. It is truly a delicacy, very tasty and aromatic.

The shape is round, the root crop can weigh more than 300 g.

Round. Another rounded root vegetable (the unassuming name indicates the type).

The shape, however, is rounded only at the top; the root itself is elongated. Weighs half as much as the previous one.

It is inferior in taste to others, and in aroma too. But he will sing quickly - a little more than three months and he’s ready.

In addition, it is unpretentious to soils: it can handle heavy soils, grow and ripen.

The best of them all. Medium early - ready in 3 months, in the south it ripens in just 2.

Fragrant, conical, up to 150 g. Easy to grow - you can sow early, and to store - at the end of May.

Harvested, tasty, justifies its name.

White stork. It is considered mid-season, although it ripens approximately like mid-early Guernsey - in 4 months.

A white, carrot-shaped root vegetable. Weight 100 g (average).

Intended for food use, excellent taste. Ripening is good, it stores well - it lasts for a long time without spoiling.

Gladiator. Also mid-season, conical, white. It is productive and grows well.

Large root vegetables. A variety for culinary purposes.

Gavrish. In terms of ripening - medium early, it lasts less than 3 months.

Cold-hardy, even frost-resistant, grows normally even at low temperatures above zero (5°C).

The seedlings will withstand a short five-degree frost, the grown plant will tolerate frost and minus eight.

Student. Late (150 days) productive variety. Root crops are large, cone-shaped. Length 30 cm.

Tasty, aromatic, with white flesh. Drought resistant.

Petrik. Dietary mid-season variety. Valuable in cooking and medicinal, especially for men.

The shape of the root crop is conical. Tasty, aromatic.

Parsnips of any variety, even uncultivated ones, are a product that carries healing substances to the human body.

Parsnips will exhibit beneficial properties both in food and in special infusions for treatment.

When planning a set of crops for sowing, do not forget about it.

Growing parsnips

Most gardeners have heard about the root vegetable, many have even eaten parsnips; however, not everyone knows how to grow them.

The crop is cultivated either by sowing in the ground or by seedlings. The vegetable grower decides for himself what is more convenient.

Not every gardener manages to get parsnip seedlings. The reason is usually in the seeds.

Most umbrella crops are essential oil crops. Seeds containing various essential oils do not last long.

The best sowing period is the next year after harvest. Already in the second season of storage, the germination of essential oils drops sharply, sometimes to zero.

Therefore, purchase seeds from reputable sellers and trusted stores. Or grow it yourself.

Sowing time

The timing of sowing parsnips varies. The weather, the region and the desire of the vegetable grower all influence.

Parsnips are cold-resistant, they will tolerate February sowing, you can choose March, April, even May.

You need to get it earlier, sow it earlier. Parsnips are the first to be harvested during winter sowing.

For winter storage, calculate the timing - when stable frosts begin in the region.

The countdown for late varieties is 5 months.

Sowing

Seed preparation. Parsnip seeds are difficult to germinate. They take a long time to germinate, so it is optimal to prepare them in advance for sowing.

First, soak for a day. Fill it with water and change it periodically to keep it fresh. Kept in the room.

After the water is drained, the seeds are left wet in a cloth, placing it somewhere where the seeds will not dry (a plastic bag, a plastic container with a lid).

You can’t put moistened seeds and just wait. Periodically, after about 3 days, remove the cloth with the seeds and wash the seeds directly in it with fresh water. Check their condition.

Valid seeds do not mold and have a normal smell. Those that are not viable will deteriorate.

When viewing, the seeds are ventilated - aeration is also needed. Then the cloth is folded and put back into a damp temporary storage.

In about a week and a half, the sprouts will sprout. These are the roots. The seeds are viable and almost ready.

Hardening remains. Having placed the seeds closer to the freezer (don’t be afraid to freeze - they will survive) of the refrigerator, prepare the soil.

Soil preparation. When choosing a location, we take into account: parsnip is light-loving, but does not favor heat.

If planting in the south, it is better to prefer partial shade for the crop than an open hot place.

The soil is partially ready - dug up in the fall, frozen in the winter and ripened in the spring.

In autumn, in areas with poor soil mineral composition, fertilizers (NPK) are applied or rotted manure is plowed in.

In the spring, shallow furrows are cut into which parsnips will be sown.

If the soil is heavy, the sowing grooves are made deeper. Humus is poured at the bottom.

Row spacing is left up to half a meter wide - orientation by variety, soil type, expected plant height.

Sowing seeds. Hardened seeds with mini-roots are carefully distributed in the grooves, the interval is 12 cm.

The grooves are pre-diluted. The seeds are equipped with impellers, this makes them larger, more noticeable, and easier to sow.

You can play it safe and plant twice as close, this will replace the ungerminated seeds. But then thinning will be required.

Light rolling (you can lay a board along the length or width of the bed, press it down, then transfer it to a nearby area) will help the soil and seeds to adhere.

If the soil is not sufficiently moistened, moderate watering will compact it.

If you sow before winter, you sow thicker, the seedlings thin out on their own - not everything comes up.

Incorporation at any selected sowing time is 4 cm, no deeper.

Sowing seedlings. All root crops do not like transplantation and have difficulty withstanding it.

The slightest injury to the roots, especially the central one, and the root crops will grow ugly: forked, twisted, non-standard. That's why they don't pick parsnips.

Prepared (sprouted) seeds are sown in a nutrient mixture, preferably in a peat pot, so that the grown plant can be planted with it later.

They also sow in pots with backup, two seeds at a time, spacing them out a little. This is necessary so that later, when removing the excess, you do not injure the main plant.

Parsnips are sown shallowly in pots, 1 cm.

Growing seedlings. The substrate in the pots is kept moist so that the roots develop. Over-moisturizing is unacceptable.

You can avoid drying out the surface of the substrate by covering the pots with film. Check the humidity every day while waiting for the sprouts to sprout.

Once they have sprouted, provide light, parsnips love it. If you sow early, it is better to highlight it, prolonging the daylight hours.

Then the sprouts will be strong and will not stretch.

Month-old seedlings are ready for planting. Parsnips are planted according to the accepted sowing pattern.

The only difference is that they are planted immediately at the optimal distance; thinning is not required.

And instead of grooves there are holes. Lower the pots into them carefully, without damaging the roots.

A handful of ash in the hole won’t hurt either. Then the survival rate is high, and the harvest will be pleased with the shape of the root crops.

Parsnip care

The unpretentiousness of the plant makes care easy. It is important to go through the first phase, especially when sowing into the ground.

• Keep the soil moist - the sprouts grow slowly at first. Dry, crusty soil is an obstacle to seedlings, which causes them to thin out.
• Remove weeds in a timely manner: they can quickly “clog” young parsnips with their active growth.
• Loosen the rows.

Once the seedlings have strengthened and risen, care becomes easier.

Parsnips produce a decent rosette of leaves and begin to suppress the weeds themselves.

The foliage covers the ground, maintaining moisture.

You can give one or two fertilizing (foliar, spraying or at the root - with watering) if the soil is not rich in composition.

Mullein or diluted, fermented bird droppings are quite suitable.

The second half of the growing season does not require such fertilizing, they are even harmful. The root crop may crack (eating too much sometimes is not good for the plants).

Care is preferable in the morning, in the evening - not in the heat.

In the sun, parsnips release essential oils from their leaves, which can act as allergens. It is better for allergy sufferers to work with this crop in protective gloves at all times.

Pests and diseases

Parsnips are damaged by pests, and sometimes plant diseases occur.

Pests

Parsnips are a resilient plant and have few enemies. They are common to other umbelliferae.

But parsnip is more resistant and is less affected, which is why the pests are called not by its name, but by the name of its relatives:

• Carrot fly;
• Celery fly;
• Field bug;
• Caraway moth;
• Striped shieldweed;
• Root aphid.

They look at parsnips if they don’t find their main, favorite crop.

Or if the umbelliferous plots are carelessly located - nearby.

carrot fly. Red-haired, small, but the harm from a miniature half-centimeter fly is great.

The fly has adapted to lay eggs directly in the root collar of the plant.

Having hatched, the larvae immediately bite into the root crop and feed on it for almost a month. They manage to thoroughly make holes in the parsnip with their passages and spoil it.

They attack damaged root crops and rot, causing cracking. You have to fight the fly.

Having found it in the plot of any umbrella plants, change the tactics of growing them:

• Alternate rows of parsnips and onions. Get double the benefits: onions will repel carrot flies, and parsnips will repel onion flies. Garlic in the aisles will serve a similar purpose. At the same time it will compact the plantings. Thus, reasonable placement of vegetables makes them helpers in protection from misfortunes.
• It is customary to plant parsnips rarely - do not break the rule. The carrot fly prefers damp places. Rare plantings are well ventilated, the fly is uncomfortable there. Avoid lowlands - there is also stagnant moisture there.
• The soil in a small plot can be sprinkled with mustard powder. This will scare away the fly.
• If a fly is annoying, spraying with diluted ammonia will annoy it. She will fly away.
• You can spray the plot with caustic infusions at hand (potato or tomato tops, garlic, wormwood).
• A week's strained infusion of burdock will also help.

Celery fly. It affects umbellifers and also harms parsnips. The fly is also small, like the carrot fly. The color is brown, with a red tint.

It affects the above-ground mass: it lays eggs inside, under the skin. They are transparent and invisible.

If the clutch is numerous, a tubercle is formed. It changes color to brown.

If the parsnip is slightly affected by the celery fly at this stage, the tubercles can simply be crushed.

If a stage is missed, larvae hatch. They feed on the tissues of leaves and stems for a whole month.

The leaves wither and die. The larvae go into the soil to pupate.

Compliance with agricultural technology, crop rotation, and proper proximity of crops protects against pests.

When there are few affected plants, it is advisable to remove them from the site, neutralize them, and destroy them.

If the damage is widespread, odor-repellent substances (naphthalene) or insecticidal treatments of the plot are used.

Field bug. Another miniature parsnip lover.

A small gray bug with a greenish tint. It damages the green part, the larvae hatch inside the tissues and suck the juice out of them.

The bug is also poisonous to parsnips - its saliva contains caustic toxins.

Affected plants, even if they set seeds, are infertile. The bug is destroyed with insecticides.

Organophosphate insecticides are more reliable, although they are also toxic to humans.

Caraway moth. The picky insect eats everything from parsnips.

“Tops and roots” - the caterpillars of this pest do not miss anything. If the plant manages to bloom, they will get to the flowers and “stream”, which is possible.

It is difficult to fight; preventive measures are needed.

A handy method: infusion of tomato tops. Half a bucket of tops is filled to the top with boiling water. A day later, two people spray the plot with parsnips with the strained solution.

Tomato tops are poisonous to caterpillars - they contain solanine.

Striped shieldbill. It is unlikely that anyone has not seen this bug.

Bright red with black stripes and a very unpleasant smell.

This bug doesn’t just “walk” around the garden, it’s a pest. The stink bug loves umbrella plants; it will definitely visit the umbrellas of carrots, dill, and, of course, parsnips.

It feeds on plant juices. The bug itself is poisonous, birds do not touch it.

The stink bug does not cause much harm, although it feeds at all stages of growth.

The population can be reduced by manual collection of the pest; no treatment is carried out.

This is called the root. There is another name: grass louse. The insect is small, yellow or greenish in color.

Most aphids are wingless, but some are winged. They are dispersed mainly by mobile larvae.

To do this, the wanderers (larvae) have to come to the surface, they are mobile, fast, find new hosts and again go deeper closer to the roots, into the soil.

The larvae feed on the juices of the roots. By damaging the roots, they open the gates to various infections: fungi, bacteria, viral diseases.

The first step is to combat aphids with agricultural technology. Crop rotation, harvesting of plant residues.

Root crops and weeds abandoned on the site are a refuge for the pest to overwinter.

Biological products (boverine, fufanon and the like) will also help.

Chemical insecticides are an extreme case; sometimes you have to resort to them, applying them at the root.

Parsnip diseases

Mostly this rotten, they are caused by settling on damaged (or in high humidity) root crops.

Rot often occurs during storage. This:

• Gray rot;
• Bacterial wet rot;
• White rot.

Powdery mildew. The disease is recognized by a white coating covering the leaves.

The fungus spreads quickly, the leaves die, the harvest decreases or does not form at all.

They fight rot - prevention. Prepare storage facilities (disinfection, drying), maintain optimal humidity and low temperature during storage.

Powdery mildew is destroyed with copper preparations; try not to over-moisten the crops or thicken them so that there is ventilation.

In general, parsnips are hardy and rarely get sick.

Cleaning and storage

Parsnips are tolerant of low temperatures; they can be harvested “at the end” - before frosts.

Small short frosts will not damage the root crop.

To minimize damage when digging, it is better to use a pitchfork rather than a shovel.

The tops are stinging, gloves are needed. Especially if the harvesting is early, at the beginning of the leaves drying, this is also practiced.

Storing parsnips is not easy. He is comfortable in a damp room, but pathogenic flora is also comfortable; it can cause diseases.

When the air is dry, parsnips wither, lose their juiciness and taste. The temperature must be maintained strictly, the range is small: 0 + 2°.

Therefore, storage is easier for southerners - there you can leave root crops undug, they overwinter without any problems.

Dig it up when you need it for the table, this is the storage technology.

Not everyone grows a healthy root vegetable.

Undeservedly pushed aside, pushed aside by other cultures, it is still waiting for the return of its former food glory.

If it is not yet provided for in your crop rotation, take a little space and plant at least a couple of rows.

Afterwards, you are unlikely to refuse the nutritious, tasty and healing parsnip: it will be registered on the site to your satisfaction.

See you soon, dear readers!