– one of the most famous root vegetables in our region. This vegetable belongs to the Umbelliferae family. Its population is quite large that, along with a unique set of useful qualities makes parsnips almost indispensable for many applications human life: nutrition, traditional pharmacology and traditional medicine, cosmetology. The properties of parsnip are multifaceted, which is why you need to know as much as possible about it.
The composition of parsnip is multifaceted and includes a large number of components, which determines the variety of its beneficial properties. The plant juice contains a small amount of calcium and sodium, but parsnips are rich in sulfur, phosphorus, potassium, chlorine and silicon.
Parsnips, whose calorie content and nutritional value are not as great as those of individual vegetable tubers, have significant beneficial features individual parts and plants in general, which is noted by experts in various areas. High concentration of sulfur and silicon in chemical composition parsnip helps protect nails from brittleness. Chlorine and phosphorus, which is beneficial for respiratory tract, predetermine unique benefits parsnips for people predisposed to lung diseases.
The percentage of potassium, which is quite important and valuable for the brain, is also very high, which is why parsnips are often used to increase brain activity.
Did you know?Parsnips were first mentioned only in the 1st century BC. Famous Roman scientists and discoverers - Pliny and Dioscorides - noted its extraordinary beneficial properties. Later, during excavations of Neolithic settlements, remains of roots and seeds of this plant were found. On the territory of our country, parsnips appeared around the 18th century and were called “field borscht”.
Calorie content of parsnips is 47 kcal/100 g of fresh product. Nutritional value of parsnip fruit per 100 g of fresh product: 9.2 g of carbohydrates, 1.4 g of proteins, 0.5 g of fat.
The benefits of this vegetable for human body invaluable. That is why it is often included in compositions medications and traditional medicine recipes. Parsnip, medicinal recipes which are available and widely known, effectively affects various systems body and maintains their health.
Parsnips are one of the most useful fruits for respiratory diseases and respiratory system generally. This fact is due to the fact that eating the vegetable has a beneficial effect on the condition of the bronchi and lungs of people suffering from tuberculosis and asthma. Many experts note that the beneficial properties of parsnips can significantly help in the fight against emphysema. High concentration ascorbic acid and carotene, which are part of the chemical composition of the vegetable, have a positive effect on the immune system and reduce the risk colds. With the development of such diseases, decoction and infusion are excellent.
The high concentration of essential oils in parsnips and its very specific taste provokes active selection digestive enzymes And gastric juice.
This helps increase appetite and speed up food digestion. The benefit of this vegetable also lies in its extremely low nutritional value, since parsnip root contains several times less calories than even celery. In view of this, eating this vegetable will not affect your weight or figure in any way.
However, it is worth noting that excessive consumption of parsnips, which are low in calories, is not necessary for people suffering from digestive diseases, since the benefits can quickly give way to unwanted side effects.
The health of the human excretory system can be maintained thanks to the diuretic properties of parsnips. The processes caused by parsnip substances stimulate the dissolution of stones and prevent the reabsorption of urine. As a result, parsnips have a positive effect on the excretory system as a whole. In addition, parsnip itself and derivatives based on it are recommended to be taken in case of manifestation of inflammatory processes in prostatitis, inflammation of the bile and Bladder, cystitis.
Important!It must be taken into account that parsnips are strictly contraindicated for urolithiasis in the later stages, since it can stimulate the onset of stone removal. Moreover, significant consumption of this product can cause blockage of the urinary tract with large stones.
Medicinal development of parsnip in Lately picks up high speed, which is not surprising given the large number useful substances and variety of properties. Already, the extract of furocoumarins from parsnip (bergapten and xanthoxin) serves as the basis for a number of pharmaceutical products for various purposes. These include Pastinacin and Beroxan, which have antispasmodic and photosensitizing effects, respectively.
Thanks to a certain set of specific enzymes and substances in the composition of parsnip, drugs produced on its basis stand out from a number of pharmaceutical products by their uniqueness.
For "Beroxan" the achieved effect is as follows:
The tablets are taken orally. In accordance with the doctor's prescription, Beroxan is taken 1-4 times a day, 0.02 grams 4-1 hour, respectively, before irradiation sessions with long-wave ultraviolet rays. Well similar treatment– 5 radiation sessions, between which there must be a three-week break. The maximum permitted dosage of the drug is no more than 6 grams.
The action of "Pastinacin" is:
Parsnips have gained considerable popularity and widespread use in folk medicine. IN medicinal purposes Infusions, decoctions and even juice of this amazing vegetable are used. It is noteworthy that the chemical composition of the plant allows it to be used in both traditional and traditional treatment. The benefits of parsnips for men and women are irrefutable, so it is advisable to know the most effective recipes.
Parsnip juice is an excellent remedy recommended for general loss of energy. Along with this, drinking juice can improve digestion, increase appetite, and also strengthen the walls of blood vessels and capillaries. The juice of this vegetable has a strong expectorant property, as well as a tonic and analgesic effect.
Parsnip juice is often prescribed in the process of treatment and prevention cardiovascular diseases of varying complexity (coronary insufficiency, neuroses, angina attacks, coronary spasms and others), renal, gastric and hepatic colic. Moreover, taking the juice as recommended is effective for edematous conditions. Certain chemical components in parsnip make its juice a kind of stimulant and activator of sexual function.
To achieve a medicinal effect, parsnip juice mixed with honey should be taken 1-2 teaspoons half an hour before meals.
Important!For medicinal purposes, you can only use juice squeezed from the root vegetable! The stem and seeds of the vegetable contain high concentration substances that may cause side effects.
Parsnip tea has long been used in folk medicine as a potent remedy, which allows you to quickly get rid of delirium tremens and hallucinations. The calming effect of parsnip leaf tea promotes stabilization nervous system, as well as filling the body with a healthy spirit and new energy. Tea prepared according to a similar recipe activates the restoration of melanin in the body, lost from exposure to ultraviolet rays.
To prepare tea, you need to mix crushed, dried parsnip stems with linden and honey, pouring the resulting mixture with a liter of boiling water. Infused and carefully strained tea retains its beneficial properties for up to 3 days, but it is advisable to make a fresh infusion daily.
A decoction of parsnip leaves is one of the most effective and popular modern means traditional medicine, which, along with the simplicity and accessibility of the recipe, demonstrates extraordinary effectiveness. A decoction of the leaves is used in the treatment of a number of diseases, and there is practically no alternative effective remedy.
Decoction of leaves demonstrates good results in the treatment of kidney stones and urolithiasis. To make a decoction you need 1 tbsp. l. Thoroughly chop the prepared and dried leaves, pour in 1 liter of filtered water and boil for 30 minutes, then strain thoroughly and place in a warm, dark place for a day. The recommended dosage for this decoction is 1 tbsp. l. 3 times a day. A decoction of parsnip root vegetables is recommended to be taken to combat inflammatory processes, colds, nervous system disorders and other problems. It is noteworthy that the effectiveness of a decoction of parsnip roots, prepared according to a traditional medicine recipe, in in some cases significantly exceeds the effectiveness of traditional medicine.
The chemical composition of parsnip contains a high concentration of substances that have a beneficial effect on the nervous system, so a decoction of this vegetable is often used to combat depression. To prepare this remedy, you need to mix one pre-prepared chopped parsnip root with 50 g of honey, 5 mint leaves, 5 linden inflorescences and add 2 liters of water. Boil the broth for half an hour, then leave for 24 hours. Drink a decoction of parsnip roots 3 times a day, regardless of meals.
In traditional medicine recipes, there are many different options for parsnip infusion, which are equally effective in treating many diseases. It is noteworthy that the end result of the parsnip infusion includes permanent list components.
To prepare the infusion, you need to carefully chop a large root vegetable, compact it into a container until the juice is released and pour in 0.5 liters of vodka. The composition must be infused for a month. dark place, stirring and shaking occasionally.
Did you know?Parsnip and derivatives based on it (especially those based on the root vegetable) can effectively relieve spasms blood vessels and lower blood pressure. It is often used to treat hypertension, muscle cramps and even angina.
Parsnips, the benefits and harms of which have already been proven in traditional and folk medicine, are also widely used in cosmetology. Rich mineral complex and the presence of ascorbic acid in the chemical composition of this plant determines the fact that modern cosmetology is practically impossible without the use of parsnips in one form or another.
contained in parsnip root vegetables, it is usually used for cellulite, treatment acne and other inflammations of the skin, as well as to smooth out small and formed wrinkles. Antioxidant properties
plants allow the extract to be effectively used for treatment dermatological diseases However, parsnips are most popular in cosmetology as a basis for masks.
Such products are characterized by an incredible whitening effect and also nourish the skin. It is noteworthy that you can enjoy such masks not only in expensive cosmetic centers, but also by preparing them yourself at home.
The parsnip root must be grated on a fine grater, and the mint leaves must be chopped. The resulting components are mixed and pressed in a bowl until the juice is released. After this, the composition is seasoned with honey and vegetable oil. This cosmetic product Apply to the face in a circular motion and leave for 10-15 minutes, then rinse with micellar water. Important!Prolonged skin contact with chemicals parsnips can significantly increase its sensitivity to factors of various kinds. Therefore, it is strongly recommended to follow the application instructions cosmetic mask based on this plant.
The beneficial properties of parsnips predetermine the active use of parsnip raw materials for medicinal purposes. All parts of the plant are useful, so the roots, stems and fruits of parsnips are harvested. The recommended harvesting method is determined by the further use of the raw materials, so it is important to take this factor into account.
Important!For harvesting, you can only use parsnips that do not have external damage and cracks. Their presence is an indicator of obvious diseases - such fruits, regardless of the harvesting method, are less useful and will not be stored for a long time.
Parsnip roots are used both fresh and dried. They are harvested in late autumn (usually at the end of the autumn harvest), when the weather is dry and the ground is slightly damp. Parsnips, the root of which is quite tender, need to be carefully dug up with a garden fork and slowly pulled out by the tops. Subsequently, the above-ground part is cut off and the roots are dried in an accessible way.
Did you know?The roots can be quickly dried in the oven. To do this, you need to carefully cut the selected root vegetables into strips about 3 cm thick and place them on a baking sheet in an oven preheated to 50 °C. The raw materials need to be dried for 10-20 minutes, stirring occasionally. Store the dried root in a glass jar.
For use in fresh The roots should be placed in a basement or cellar for storage. It is best to place them in damp sand, which will significantly extend their shelf life.
Parsnip stems with leaves (plant grass) must be harvested during flowering. The cut stems should be carefully laid out in a thin layer on a sheet of paper or thick fabric and dried in the open air, protected from shade and drafts. For proper drying, they need to be stirred periodically.
Parsnip fruits are harvested after reaching full maturity. After harvesting and drying the umbrellas, they are thoroughly cleaned of seeds. The collected seeds, which are the fruits, should be placed in a dry glass jar. Fruits prepared in this way can be stored for 3 years.
Despite the use of parsnips for different purposes and in different areas, they can also cause harm. Thus, even slight contact of wet areas of the skin with fruits or individual leaves of this plant can cause burns. varying degrees. People who have fair and hypersensitive skin should be especially careful and careful with this plant.
This is due to the fact that contact with parsnips can increase the sensitivity of human skin to sunlight. Moreover, parsnips contain potent substances, so contraindications include individual intolerance.
Parsnips are rightfully considered one of the most healthy root vegetables. By various reasons it is often underestimated, but this in no way affects the wide and highly effective use of parsnips in various areas of human life.
Was this article helpful?
Thank you for your opinion!
Write in the comments what questions you have not received an answer to, we will definitely respond!
You can recommend this article to your friends!
You can recommend this article to your friends!
213
once already
helped
Instructions
The botanical name of this plant is parsnip. This biennial vegetable plant is successfully cultivated throughout the world. Its birthplace is the Altai Territory and the south Ural mountains. Parsnips have been known since the end of the twelfth century. The root crop develops just like carrots; they are often grown together (the main difference is that parsnip roots are larger than those of carrots). In the first year, a root crop is formed, and in the second year, parsnips bloom and produce seeds.
When planting parsnips, the distance between the seeds should be greater than between the carrot seeds. This crop is planted in the spring. Two days before the expected planting date, it is necessary to soak the seeds in water for better germination. When the first true leaves appear, the crops should be thinned out. The plant is moisture-loving and cold-resistant. To avoid root cracking, provide parsnips with regular and abundant watering. In the fall, before the onset of severe cold, the harvest is harvested. The plant should be protected from caraway moth, septoria, gray and white rot, wet bacterial rot and black spot.
Parsnip flowers are bisexual, small, five-membered and correct form. They are collected in complex umbrellas of five to fifteen rays. Involucres are usually absent, the calyx is inconspicuous, the corolla has yellow. Flowers usually appear in the second half of summer, and fruits appear in September. Bees collect honey from parsnip flowers High Quality. The root of the plant has White color, nice smell and sweet taste. The shape can be like a carrot or a turnip (round or ). The color of parsnip is yellow-brown or yellow-gray.
The parsnip stem can reach a height of one meter. It is erect, rough, sharply ribbed, branched, pubescent and furrowed. The leaves of this crop are large in size, odd-pinnate with blunt edges. The leaves are smooth on top, rough underneath. In hot weather they secrete essential oils, may burn the skin. For this reason, it is recommended to care for the plant in the early morning or late evening.
The beneficial properties of the plant have been known since ancient times. Doctors used parsnips as a diuretic and pain reliever. The plant stimulates appetite, helps with colic, and improves sexual activity. The healing properties of the culture are also recognized by modern doctors. The vegetable is widely used in folk medicine. A decoction of parsnip root helps cough; a water infusion of the plant is used as a tonic for the rehabilitation of seriously ill patients. Parsnips improve digestion and strengthen the walls of blood vessels. The decoction helps treat baldness. In medicine, parsnips are used to treat and prevent diseases of the heart and blood vessels.
The vegetable is used in dietary nutrition, with cholelithiasis and kidney stone disease, with bronchitis, pneumonia, nervous diseases and gout. Parsnip juice is rich in silicon, phosphorus, potassium, sulfur and chlorine. Eating it helps strengthen hair and nails. Phosphorus and chlorine have a beneficial effect on the functioning of the bronchi and lungs. Therefore, it is recommended to drink juice for people suffering from tuberculosis, emphysema and pneumonia. Parsnip fruits are used to create medicines, successfully coping with various skin diseases, the leaves are used in dermatology.
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. digestive system, kidneys and bladder. We'll tell you what medical supplies produced on the basis of parsnip root, as well as which 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? In a plant white root, similar to carrots. He oblong shape, white or yellowish 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.
The composition of parsnips includes the following elements:
Parsnips can relieve spasms. Root crop crops painful sensations during menstruation, relieves stomach cramps, helps with acute pyelonephritis and renal colic.
The plant nourishes the body minerals, has a relaxing effect on muscles, 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 of cardio-vascular 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.
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. Root vegetable taste qualities is not inferior 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.
Thanks to its large amount of minerals and vitamin C, parsnips have found wide application 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:
Parsnip essential oil is used for anti-cellulite massage. Fresh Juice plants accelerate hair growth.
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 proven itself as 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. Based on parsnips, alcoholic and water infusions, decoctions. Freshly squeezed root vegetable juice also has medicinal properties.
Parsnip root contains a large number 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:
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.
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:
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.
What are the benefits and harms of parsnips for diseases? urinary tract? The positive effect is that it removes kidney stones well. However, it may harm those who have urolithiasis disease in disrepair. The root vegetable has a weak diuretic effect and removes excess fluid.
Ingredients:
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.
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:
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.
In order to get rid of depressive state, prepare parsnip tincture.
Ingredients:
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.
In natural cosmetology, parsnip occupies one of the leading places. Used in treatment skin diseases, acne, vitiligo.
Ingredients:
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: Removes inflammatory process. Promotes acne healing.
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 herbal ingredients 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:
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:
Parsnip is a plant known to our distant ancestors. It was used not only in cooking, but also in medical purposes. IN modern world it is not very popular. As an agricultural crop, it is grown only in some areas.
Parsnip root looks like a carrot, but unlike it, it is white in color. It has a sweet, slightly spicy taste and persistent aroma, in which it can be compared with. You can prepare many wonderful dishes from parsnip root. Fresh or dried, it is added to soups or salads. Young root vegetables are pureed, stewed with vegetables, baked, canned and made into sauces. But not only the root of the plant can be eaten - its above-ground part is also used in cooking. Parsnip leaves are spicy seasoning, which will complement dishes of fish, meat and vegetables. And fresh herbs are often added to salads.
Parsnip root is rich in carbohydrates and fiber. It contains most of the B vitamins; it also contains vitamins C, K, A and PP, iron, sodium, phosphorus, calcium, potassium, zinc and magnesium.
Parsnips have been used for medicinal purposes for a long time. Thanks to its antispasmodic effect, the plant was used to relieve pain caused by colic in the kidneys, liver and stomach. It served as a means to help get rid of stones and salt deposits. Parsnips were used to eliminate hallucinations.
Parsnip decoction is a tonic, helps to recover from serious illnesses and is used in. An infusion of the roots acts as a diuretic and relieves dropsy. Parsnip has proven itself well in the treatment of vitiligo: the furocoumarins it contains increase the sensitivity of the skin to UV rays, which helps in the repigmentation of discolored areas of the skin.
I knew before, of course, that there is such a vegetable as parsnip, I saw a photo, but I never sowed it or tasted it. And when you can buy any seeds, even artichokes or asparagus, you really want to buy everything, sow it in the garden, and then try what it tastes like. One day, precisely for these reasons, I purchased a simple bag of seeds, on which it was written: Parsnip (there was not even the name of the variety).
Photo of parsnip vegetable in the garden:
Knowledge about this vegetable was minimal - it grows like carrots, only the root vegetable is white. I heard - I heard, I even read that parsnips were eaten in Rus' from time immemorial, when potatoes were not yet known: “Eat turnips, rutabaga, parsnips this way and that.” That's all I knew.
The seeds turned out to be quite large, and it was easy to sow them immediately at the required distance (15-20 cm), so as not to thin out later. True, they have wings, and the wind during sowing can blow away the seeds. To avoid empty spaces in the beds, choose calm, windless weather for sowing this vegetable.
How to grow parsnips from seeds? I sowed parsnips at the end of March immediately open ground: the day was warm, partly cloudy, the soil was soft, the furrows were watered before sowing and mulched with compost.
Before planting root crops (carrots, beets, radishes), I always make very deep furrows, fill them halfway with loose compost, water them well, and only after that do I sow the seeds. It is impossible to do otherwise on our Kuban heavy black soil. Dense soil will not allow root crops to grow deeper.
The vegetable seedlings were initially lost among the friendly weeds. Moreover, I saw parsnip for the first time and could not identify it. It was not immediately possible to identify the seedlings without knowing them by sight. A month and a half after sowing, I still saw a straight line of seedlings among the weeds.
After hand weeding, loosening, and careful watering from a mug, the seedlings began to grow actively. And after a while they were no longer afraid of anyone. Either the spreading leaves interfered with the weeds, but all summer and until late autumn the parsnip bed decorated the garden with carved greenery, without requiring special care.
The most interesting thing for me began when harvesting vegetables. The root crops turned out to be larger than carrots, conical and went very deep into the soil. It was not worth even thinking about pulling them out of the ground by their green tail.
At first I tried to dig it up with a shovel, but when digging, the roots broke and I only pulled it out into the light top part, and half of the fruit remained in the ground, which had to be removed by going 30 centimeters deep.
Then I took a pitchfork, but it didn’t make it any easier. The effect was, of course, better - there were more whole root vegetables, but how much sweat came off me - I need to tell you separately.
Parsnip root crop harvest The next year I again sowed a bed of parsnips from the same bag. The day was warm, partly cloudy, without wind, the ground was damp, deeply dug up since the fall with compost from the onions.
Some online publications note the relative heat-loving nature of parsnips. Either cold April affected germination, or the expiration date of the seeds had expired, but exactly twenty seedlings sprouted in a fairly long bed. They took advantage of their freedom and took plenty of everything: light, air, humus, irrigation moisture.
Knowing that parsnips do not like heat, I planted them in partial shade. It was open to the sun only from morning until 12 noon. At least 5 months must pass from germination to ripening of this vegetable.
The underground pests did not touch the parsnips: maybe they considered the root inedible and moved away from it - I don’t know. Although, according to the evidence of other gardeners, mice quite often damage root crops.
Before harvesting, I had to cut off the leaves: there was no point in even thinking about pulling it by the mane - the tops of the root crops turned out to be 5-7 cm in diameter.
Someone might smile when they see my parsnips. Since somewhere I came across reviews about the size of the top of the root vegetable being comparable to the diameter of the saucer. But remembering my previous harvesting experience, I realized that I couldn’t dig up this crop so easily.
By the way, the parsnips from this year's harvest turned out to be much sweeter. Then I read that it turns out to be a late vegetable, regardless of the ripening period. It needs to be removed from the garden as late as possible so that it remains in cold soil for 1.5-2 weeks. Then the root vegetables become more intensely sweet in taste.
I cleaned it at the end of October. And at the beginning of the month there was an unexpected frost. My peppers and tomatoes immediately disappeared - they froze. Nothing happened to the parsnips. But I think that the fact that I harvested the parsnips after freezing influenced its sweeter taste and aroma.
I read on one of the forums that it turns out that in Kuban, parsnips can be left in the ground for the winter. They say that in the spring it becomes even larger, and it’s even easier to dig it up. The taste of such an overwintered vegetable is much sweeter and juicier. Need to try!
And I also want to warn allergy sufferers! Thin, weed, and pick off parsnip leaves in the evening, after sunset, or when it is cloudy. The fact is that parsnip leaves release some essential oils in the sun and in the heat. If you have sensitive skin, you may get burns. Alas, checked for own experience. By the way, the “Rescuer” cream helped me.
Raw parsnips are delicious - they are sweeter than carrots and spicy, like parsley. The pulp is white, very dense, with high content dry substances. When you fry it, it browns beautifully, you can’t tell the taste from potatoes, appearance. You can't spoil the soup with parsnips either. It is suitable as a filling for pies and stuffed peppers. Parsnips make an excellent topping for vegetable marinades and white sauces. For the winter, it can be dried by mixing with other white roots - parsley and celery.
Here are some recipes I've tried.
Chop everything, mix well, let stand for 1-2 days until the salt is completely dissolved and packaged. You can store it in the refrigerator even without freezing.
Peel the root, cut into cubes, add salt to taste, add onion rings and fry in vegetable oil no longer than 8-10 minutes. Serve with sour cream.
Boil one carrot, 1 onion, 200 g parsnips until soft. It tastes better if you boil the vegetables in meat broth, but you can do without it. Remove from the broth and mash into a puree. Dilute with the same broth and pour over the cooked pasta.
Grate the parsnips and carrots equally on a coarse grater, add salt, finely chopped onions, and leeks. Fry everything in sunflower oil. Combine with boiled rice, stir, fill red peppers with filling. Simmer for 10 minutes in sour apple juice or tomato.
Chop white cabbage, grind with salt and add, as usual, carrots, and besides it, the same amount of chopped parsnips. Compact and ferment for ten days, piercing with a sharpened stick.
For 5 kg of cabbage - 300 g of carrots, 300 g of parsnips, 100 g of salt.
Coarsely chop the parsnips, carrots, and onions. Fry everything in vegetable oil, add salt, add chopped tomatoes, bring to readiness, season with grated garlic.
Boil green green beans. Fry parsnips, carrots, diced in vegetable oil. Cut small onions and tomatoes in half, simmer in sour apple juice (instead of vinegar), adding salt to taste. Place all this in layers in steamed jars, adding a spoonful of grated garlic to each. Sterilize for 5 minutes, roll up with tin lids. In winter it goes well with boiled rice.
Is it possible to register an employee for the position of financial director - chief accountant? The chief accountant claims that yes, but...
The head of a small business can easily manage the budget independently. CHECKED! If you're budgeting...
The creation of new projects involves a preliminary economic justification for their feasibility, subsequent...
Reporting is generated by the RM, is agreed upon (approved) by the Risk Committee under the Management Board and transmitted to...
At the edge of a large, very large meadow, on a long emerald blade of grass lived a tiny Ladybug. Little Ladybug...
Nowadays, it is quite common for people to turn to the stars. With the help of a horoscope a person can learn a lot about...
Business or friendly. If you were pursuing a stranger, it means your level of trust in the female sex...
according to Freud's dream book If you dreamed about how you were fishing, it means that in real life you can hardly switch off...
The New Year's whirlwind will spin us around so quickly and rapidly that it's time to thoroughly think through the New Year's...
The article offers you some of the most delicious recipes for making vinaigrette. Vinaigrette is a delicious salad...
July 4th, 2015 , 08:33 pm Lately our Nastena has been completely giving up sweets (and thank God), but...
Fragrant, very tasty chocolate cake, it’s impossible to stop eating! The Negro’s Kiss cake is very easy to prepare,...
Dream interpretation is an ancient art that allows you to at least assess the psychological status...
As soon as the first mirrors were born, people immediately endowed them with all sorts of mystical abilities....
The head of a small business can easily manage the budget independently. CHECKED! If you manage...
The creation of new projects involves a preliminary economic justification for their feasibility, subsequent...