Parsnip treats impotence, prostate disease, smooth muscle spasms, leukemia, increases libido, neurosis, angina, dropsy, fever, angina, coronary insufficiency, pain, colic, stomach, liver, kidneys, cough, fever, improves.

Parsnips- two-year herbaceous plant. In the first year it forms a rosette of leaves, in the second - stems, inflorescences and seeds. The leaves are alternate, pinnately dissected (into ovate or lanceolate segments). The flowers are small, yellow, collected in an inflorescence - a complex umbrella. The root vegetable is white, fleshy, sweetish. The fruits are oval two-seeded.

Among root crops, parsnip ranks high in the content of easily digestible carbohydrates. Parsnips are very rich in potassium, phosphorus, sulfur, silicon and chlorine. For treatment, root vegetables are used, which are harvested when the flowers turn brown in the fall. Flowers, seeds and grass are also used. The grass is harvested in July. Parsnip has a diuretic, analgesic, expectorant, sedative, anti-inflammatory and tonic effect. Useful for diseases of the central nervous system, impotence, diseases prostate gland. Parsnips are used to treat leukemia. Increases sexual desire.

Attention! In the sun, parsnip leaves and fruits can cause skin burns.

Treatment folk remedies(parsnips):

Kidney and intestinal diseases
Pour 1 tablespoon of parsnip herb into 2 cups of water. Place on the fire and simmer for 10 minutes, covered. Remove from heat and leave for 2 hours. Strain. The first week, take the infusion 1/4 cup, the second - 3/4 cup. Take 3 times a day before meals.

1) Lubricate the affected areas 2-3 times a day with the juice of root vegetables and expose the skin to the sun's rays.
2) Grind 2 tablespoons of parsnip flowers with 100 g of interior lard. Keep on low heat, strain and smear the stains with a thin layer of the mixture 2 times a day.

Depression
Pour 100 g of fresh crushed parsnip roots into 0.5 liters of vodka, leave for 3 weeks in the dark at room temperature, shaking occasionally, strain. Take 1 teaspoon 3 times a day.

1) Mix crushed dry fruits and dry parsnip roots in equal proportions. Pour 1 teaspoon of the mixture with 1 cup of boiling water, put on fire and boil for 2 minutes. Remove from heat and leave for another 30 minutes, strain. Take 1 tablespoon 3 times a day before meals.
2) Have parsnips boiled in rich turkey broth.
3) Take a mixture of 4 tablespoons of chopped root vegetables and 6 tablespoons of sugar, pour 2 cups of boiling water, boil for 15 minutes. Leave for 8 hours and take 1 tablespoon 4 times a day 30 minutes before meals.

Decreased appetite
1) Pour 2 tablespoons of chopped parsnip roots with 1 glass of water, add 4 teaspoons granulated sugar. Put on fire and simmer for 15 minutes, covered. Leave for 8 hours. Take 1 tablespoon 4 times a day.
2) Pour 1 teaspoon of chopped dry root vegetables, or 1 tablespoon of chopped leaves, or 1/4 teaspoon of parsnip seeds with 1 glass of boiling water, leave covered in a water bath for 30 minutes. Cool for 10 minutes, strain. Take 1 tablespoon 5 times a day.

Colic of various origins
Pour 1 tablespoon of parsnip herb into 1.5 cups of water, heat to a boil, but do not boil, close the lid and leave, wrapping the dish in a blanket, for 2 hours, then strain. Take 1/3 cup 30 minutes before meals.

Anemia
Mix 2 tablespoons of gruel from grated parsnip roots and a little boiled milk, add hot milk to make 1 liter, cover and leave in a warm place for 6 hours. Take 1/2 cup 3 times a day 30 minutes before meals for 2 days in a row, then take a break for 2 days and repeat the dose. The course of treatment is long.

Pour 1 teaspoon of chopped parsnip root vegetables into 1 glass of water and boil for 15 minutes. Take 1 tablespoon 5 times a day.

Decreased appetite, decreased potency, fatigue, loss of strength
Mix in 2 tablespoons fresh grated parsnip roots and 3 tablespoons sugar. Boil for 15 minutes in 1 glass of water. Infuse, wrapped, for 8 hours, strain. Take 1 tablespoon 4 times a day 30 minutes before meals.

Preface

Today, parsnips are a favorite addition to many preserves, marinades, salads, and dishes. IN medical practice it is also widely known for the fact that it contains biologically useful material. This allows you to use the root and other parts of the vegetable for the prevention and treatment of various body systems.

To this day, experts debate the true origins of parsnips. Many are inclined to believe that the ancestor of this vegetable is Northern Europe, due to the most favorable conditions to grow this plant. However, today it can be found in the vastness of Siberia, the Altai Territory, the Caucasus and Europe. The Romans began cultivating parsnip root en masse during their great advance to the North, noting the good germination of the crop in lands with a temperate climate. They managed to develop new varieties of plants with larger roots and a milder taste.

Parsnip roots

Today, residents of Europe and Asia call this vegetable differently: “parsnip”, “field borscht”, “trunk”, “popovnik”, “tragus”, and also “white carrot”. As for the last name, initially the plant was indeed confused with carrots, which at that time were significantly different from the modern vegetable. It had a whitish tint and a completely different taste. However, the parsnip root at that time was also significantly different from its modern predecessor - it was short and had a rather hard root.

A special role in widespread use parsnip plays a role in the composition and medicinal properties of this plant. It is rich in essential oils, ascorbic and nicotinic acid, carbohydrates and proteins, B vitamins (B1, B2, B3), mineral salts, carotene, as well as other micro- and macroelements. Each of the substances has its own beneficial effect on the body’s condition and has special properties. Essential oil, acting as an aphrodisiac, helps increase libido, carbohydrates stimulate better digestibility of food, potassium reduces the amount of fluid in the body.

What are the benefits of parsnips?

If we talk about parsnip in general, then its root crop has a beneficial effect on digestive tract, circulatory and nervous systems. Parsnips are actively used in medicine. Carrying out a comparative description of this root vegetable with other vegetables, we can say that the content of sweet fructose and sucrose in it is 2 times greater than in carrots, and minerals and vitamins compared to - 3 times. Rich vitamin complex And unique composition parsnip helps remove muscle spasms, strengthen the walls blood capillaries, and freshly grated root of the plant fights attacks of liver and kidney colic.

Vegetable decoctions and juice have long been recognized in folk medicine, as an excellent analgesic, expectorant and tonic. Ancient physicians, like modern healers, have long noted the medicinal properties of this plant, using parsnip root as a mixture to improve appetite, a diuretic and a sexual stimulant. It is also popularly revered as a vegetable that can fight hallucinations and delirium tremens.

However, in addition to the use of parsnip in folk medicine, it is also actively used as the main raw material for the production of pharmaceutical cardiovascular drugs, as well as medicines that fight skin diseases (baldness, vitiligo). Among them are the following: medicinal preparations – Eupiglin, Beroxan, Pastinacin. Due to the high content of furocoumarins in parsnips, preparations based on it help increase sensitivity to ultraviolet radiation. Thus, in people suffering from vitiligo, there is a saturation of discolored skin pigment. Concerning Pastinatsina, then it is used for coronary cardiosclerosis and neurosis, angina pectoris, spasms of the coronary vessels.

The above-ground parts of the root crop also have a beneficial effect on the restoration of the body. Thus, the leaves of the vegetable promote good “alkalization”, helping to fight gout, which in the past was often called “the disease of the rich.” Parsnips also cope one hundred percent with problems of high acidity. It is an excellent addition to protein foods. They say that if you eat at least 150 g of the greens of this plant per day, this will replace you with at least 5 servings of protein foods.

Parsnip with leaves

Note to those who are suffering unpleasant smell from the mouth - chewing parsnip leaves helps to cope with this problem.

The root juice is rich in a fairly large complex of vitamins and minerals, especially potassium and phosphorus, which are very necessary for people with problem muscles, as well as cardiovascular diseases. Due to the specific taste of parsnip juice, it can be combined with other fresh juices as part of light smoothies or cocktails. Other indications for the inclusion of this juice in the health diet can serve as mental disorders, mental fatigue, disruption of the nervous system.

brew fresh decoction or a cup of tea is a fairly simple and hassle-free process. And how many health benefits can come from just a glass of this drink. Speaking about a decoction of parsnip leaves, we can emphasize Special attention on its antispasmodic and thinning properties, which are very effective in combating spasms, phlegm, mild form pneumonia and bronchitis. It is also impossible not to mention the excellent diuretic effect of this plant, which, while gently acting on bladder and its ducts, does not irritate and does not harm the walls of the entire genitourinary system.

Parsnip tea

This effect of parsnips will be very useful for those who experience problems with water retention in the body and constantly torment themselves with grueling diets. Perhaps you should just drink a decoction of this root vegetable or include it in your favorite diet salad or low-calorie soup. An excellent healthy decoction is prepared at the rate of 2 tbsp. l. green parsnip leaves (can be combined with root vegetables) per 500 ml of water. The composition is simmered over low heat and brought to a boil, and then poured into a thermos, giving it time to brew - 1-2 hours. You can take this drink gradually in small sips or immediately in full, without forgetting to maintain your daily water balance by drinking, in addition to the decoction, pure natural water.

But for those who suffer from insomnia, mental and nervous system disorders the best option There will be tea made from parsnip leaves, however, like tea from. As alternative treatment it can also be used to relieve delirium tremens and hallucinations. Acting as a sleeping pill and antidepressant, this tea will quickly help you eliminate outbreaks nerve damage and will relieve fatigue, give vigor, strength and strengthen the immune system. Also, parsnip leaf tea will be very useful for those who suffer from problems with skin pigmentation, helping to restore lost melanin under the influence of aggressive ultraviolet rays. As for proportions, brew it as you would regular tea, using your favorite sweeteners and additives.

The wide spectrum of action of parsnip root has found its application in cosmetology. It is especially popular in the fight against baldness. As the main source of healing, parsnip tincture is used, which is rubbed evenly into the scalp. Before carrying out this procedure, the skin must be well steamed so that the beneficial active substances penetrated better into the pores. You can also make a healing mask. To do this, just add to your favorites cosmetic mask for hair with a moisturizing effect, a few teaspoons of dry parsnip powder.

Pieces of chopped root vegetables

This composition is distributed evenly over the entire surface of the scalp and hair, leaving the mask for 15 minutes, after which it is rinsed with warm water. As a result, such treatment helps not only to enhance hair growth, but also to give them density and volume. Since ancient times, young beauties of antiquity have used parsnip root in cosmetology to care for their skin. From it you can make a slurry and use it as a mask for problematic oily skin faces with frequent acne and inflammation. However, modern beauties still prefer the essential oil of this plant.

Thanks to its high content of minerals and vitamin C, it helps fight wrinkles, cellulite, rashes and inflammation, while having both nourishing and whitening properties. However, remember, like any essential oils, it must be used in combination, adding a few drops of this oil to your favorite mask, skin care cream or other cosmetical tools. When fighting cellulite, be sure to mix parsnip essential oil with base oil(olive, coconut, almond) to avoid burns and irritation.

Contraindications and necessary precautions

Like all plants, parsnip root has its own characteristics that must be taken into account, let's find out whether it can cause harm. This primarily applies to people with hypersensitivity to ultraviolet radiation(especially redheads and blondes) or scientifically called photodermatosis. It is enough to grab a bunch of parsnip greens with a wet hand, and the burn mark on your hand will be no less than after nettles.

There are not many contraindications for the use of parsnip, but they must be taken into account before starting treatment:

severe and advanced forms of kidney and liver disease;
individual intolerance (allergic reactions);
photodermatosis;
acute pancreatitis;
People old age and children.

N. ZAMYATINA (Botanical Garden of Medicinal Plants of Moscow medical academy named after I.M. Sechenov).

Last time Western Europe and England is rapidly conquered by the Mantegazzi hogweed, which “escaped” from the gardens. The burning plant is native to the Caucasus and reaches a height of 3.5 meters. The picture shows Hogweed Mantegazzi.

Like Sosnovsky's hogweed, parsnips cause burns.

Science and life // Illustrations

Ash tree, or burning bush, is a plant that received its name for its amazing ability to burn without being burned. Ash essential oil causes burns if it comes into contact with the skin. In the photo above - white ash (pink and white form), below - Caucasian ash.

Ill. 1. Stinging nettle hair resembles a medical ampoule.

The nettle leaf has many stinging hairs containing acid, which, when pricked, flows into the wound, causing a strong burning sensation.

Perennial fragrant rue, containing poisonous essential oil.

Laportea tuberous. Found in the Far East.

The tip of a young nettle shoot.

Even close to our home, we are not immune from “acquaintance” with plants, causing burns. Most of them belong to the Apiaceae (celery) and Rutaceae families and contain active ingredients from the group of furocoumarins.

Numerous species of hogweed are found in the North Caucasus, Siberia and the Far East, and now in central Russia. Siberian hogweed and common hogweed are completely safe and are traditional food plants. Far Eastern hogweeds are practically safe, but among the Caucasian species, almost all are pungent. Therefore, when you get to the Caucasus, it is best to bypass any hogweed in advance. Fortunately, it is clearly visible from a distance, especially in the most dangerous stage of development - the beginning of flowering. These are large, umbrella-shaped plants with thick stems, some species of which reach three meters in height. The umbrellas of such giants are slightly smaller in size than a real umbrella, and the Mantegazzi hogweed has a diameter of 1.5 meters.

Hogweeds, as a rule, differ from other umbelliferous plants in that the leaves of the same plant in the rosette, on the stem and in the inflorescences are different from each other. It is absolutely impossible to assume that they are all from the same bush. The very first leaves of the rosette and the leaves of the inflorescences are whole in most of them, the latter often without a leaf blade at all.

Sosnovsky's hogweed has become widespread ( Heracleum sosnovskуi). It was brought to Russia as a fodder plant and went wild everywhere, turning into a dangerous weed. In sunny weather, upon any contact with this hogweed, a burn appears in the form of a red stripe or spot, often repeating the shape of a leaf. Burns over 80 percent of the body are life-threatening.

Almost the same burns as hogweed are caused by wild parsnip, common in the meadows of the central zone ( Pastinaca sylvestris). This is a meadow, sometimes steppe plant, reaching 1.5 meters. But usually it is not taller than other grasses in the meadow. Therefore, if the powerful hogweed is easy to bypass, then it is very easy to stumble upon parsnip, especially since it can be found without forming thickets in large groups scattered among other plants. Once in the meadow, pay attention to the light, yellowish, almost salad greens of some umbellifers - this is parsnips. Its flowers are inconspicuous and the same color as the whole plant. The leaves are pinnate, with large teeth along the edges of the lobes.

Unlike wild parsnip, its cultivated “relative” is almost safe, only individuals Hypersensitivity to this plant occurs.

Externally, cultivated parsnips differ from wild ones only in the size of the roots and the degree of pubescence of the stems. In practice, these differences are insignificant, and young plants of both species are completely indistinguishable.

In the lower reaches of the Don and Volga, the Caucasus mountains, steppes Western Siberia, in the Far East, Ukraine and even in Kaliningrad region surprisingly found beautiful plant ash tree, or burning bush. In hot weather, small ash bushes release such an amount of essential oil that it forms a cloud around itself, which, at the slightest spark, flares up and instantly burns, leaving the bush undamaged. This plant is named for this burning bush. Ash essential oil causes burns if it comes into contact with the skin. Since it is very volatile, it is not at all necessary to grab the ash tree with your hands; sometimes it is enough to simply walk next to the plant. Unfortunately, in the Caucasus, tourists often become victims of the poisonous beauty when trying to pick it for a bouquet or take pictures near charming flowers.

There are five species of ash in Russia, differing in flower color and leaf shape. Alas, they are all poisonous. Sometimes they are bred in gardens as ornamental plants; they are unpretentious, but need bright sun. Of course, you need to handle them in the garden with great care, and it is better not to plant them where there are children.

Unlike hogweed and parsnips, ash causes burns in any weather, although in cold, cloudy weather the release of essential oil is reduced, and at a distance it is safe at this time, but in direct contact with the plant skin inflammation still occurs.

Another beautiful plant can cause burns - fragrant rue, which is so loved in the Baltic states and Ukraine. Homeland of rue - European and African coasts mediterranean sea, from where it was already transported throughout Europe in ancient times. But if the plants we talked about are dangerous for everyone without exception, only 10-15 percent of the population are sensitive to rue, primarily people with fair skin and especially red hair. For dark-haired and dark-skinned people, rue is most often safe.

Of course, everything poisonous plants can cause not only burns, but also allergic rashes, as well as irritations, which especially often appear upon contact with heavily pubescent plants. Irritant effect juice is even reflected in the names of some, for example, buttercup pimply, clematis stinging.

The most well-known irritant plant is of course the nettle, most notably stinging nettle from the extensive nettle family. Scientific name Urticaceae comes from the word "ura" - burning and is given to plants for the many hairs covering them. The nettle genus has about 50 species, of which 10 are found in Russia.

A nettle hair resembles a medical ampoule placed in a “cup holder” made of small cells. The ampoule itself is a very large cell (a hair is visible to the naked eye), the thin upper end of which is impregnated with silicon salts. At the very tip of the cell, the membrane is very thin; there is, as it were, an “incision” on it, which we make on the ampoule when we are going to open it. At the slightest touch, the round head of the hair breaks off and the sharp edges pierce the skin, and all its contents fall from the cell into the wound. This is how the nettle “disposable syringe” works.

There are up to 100 stinging cells per 1 milligram of nettle weight. Their juice contains histamine, which causes tissue inflammation, choline and caustic formic acid.

The burn of common nettle is unpleasant, but at least not life-threatening. Burns from hemp nettle, found in Asia and the Caucasus, "burn" for a long time. Burns of tropical relatives of our nettles sometimes lead to serious consequences. So, a tropical plant, laportea, is notorious. The burn of the strong-burning laportee is so strong that it can lead to death. Severe pain causes burns of giant laportee. The pain from it can cause fainting and is felt for several months, especially if water gets on the burned area.

One of the species of Laportea, the burning tuberous Laportea (Laportea bulbifera), is found in the Far East.

Captions for illustrations

Ill. 1. In the picture on the left is the epidermis of the upper side of a nettle leaf, on the right is the epidermis of the lower side of the leaf, below is a fragment of a large leaf vein. The numbers indicate: 1 - capitate hairs; 2 - retort-shaped hairs; 3 - burning hair; 4 - cystolites; 5 - vein vessels; 6 - druzy.

Parsnips are a vegetable with the power of ginseng!

In its effects, parsnip is similar to ginseng and green tea: it tones, invigorates and stimulates brain activity. Previously tincture Parsnips have been widely used to treat depression.

Before the advent of potatoes, its place was occupied by parsnips, a vegetable of the celery family. Its homeland was Eurasia, and before New World gave the world potatoes, parsnips were boiled, fried, stewed, soups, jams, and even wine were made from it. All parts of the plant were eaten - from shoots resembling parsley to the roots.

During the Middle Ages in Europerootswere given to babies instead of pacifiers, and they parents ate Parsnipwith smoked fish.

Pasternak is one of the spicy vegetables. All its parts are used as a spice. Their aroma is similar to that of parsley, and their taste is reminiscent of carrots, anise and fennel. The root of the plant is a particularly valuable spice.

Today, salads are prepared from the grated roots of this plant, stewed tubers are used as a side dish for meat, parsnip leaves and stems are used in salads, dried leaves used as a seasoning for vegetable dishes.

Parsnip puree is considered a delicacy and dietary dish. It is rich in nutrients, proteins, sugar, fiber and vitamins. Parsnips are especially valued for their content of vitamin B2, which is involved in energy metabolism.

This valuable root enhances physical and sexual activity. In addition, parsnips help remove from the body excess liquid. Parsnip root is recommended for people who want to lose weight.

Parsnip juice strengthens the body; it is used for general weakening of the body and to restore strength after serious illnesses.

Growing the parsnip plant. Properties, varieties, planting, care, storage, application

Before we begin to describe the technology for growing parsnips in a country house or personal plot, we should figure out whether we even need this vegetable, this white root. It turns out you need it, and how. Judge for yourself.

The parsnip plant is quite unpretentious, although there are some subtleties in its cultivation. They will be discussed below. And parsnips have a lot of useful properties. Them, these beneficial features parsnip root, let's take a closer look. And let’s find out why parsnips are an ideal vegetable not only when grown in a country house or garden plot, but also for private plot owners or farmers.

Useful properties of the parsnip plant

This vegetable has been known in Europe since ancient times. It follows that this wonderful white root is as dear to us as, for example, onions or rye. That is, all of them healing properties parsnip conveys to us completely, as fellow countrymen.

So what are these properties? In terms of easily digestible carbohydrates for the body, parsnip occupies one of the first places among root vegetables. It contains in decent quantities useful microelements(sodium, magnesium, calcium, iron, phosphorus). Also present are carotene, vitamin C, and the entire group of B vitamins. That is, parsnip is such a natural, natural root vitamin.

It is the presence of B vitamins in parsnips that seems to provide the following important application. It is useful for general loss of strength. And what is especially important, an aqueous infusion of the root is used as a general tonic and aphrodisiac for sexual disorders.

Pasternak renders positive impact regulates digestion and stimulates appetite.

So there is no doubt that parsnip is the root that must be present in our beds.

Parsnip varieties

There aren't too many of them. In our area, the varieties “Round” and “Long” are mainly grown. It is very possible that all other varieties of parsnips are popularly called “long” if they are not round in shape. The fact is that we very often use our own seeds, or buy them “on a spoon” from grandmothers at the market. Whether they know exactly what variety they sell is anyone's guess.

In fact, except for the “Round” variety, which is similar in shape and size to black radish, all other parsnip varieties have oblong, long roots. These are the “Student” variety, the very cold-resistant variety “Guernsey” (the author is the company “Biotechnika”), the parsnip “Kulinar” (the company “Gavrish”) and the super variety “Russian Size” (NK-Russian Garden). Perhaps I missed something.

The “Round” variety has been successfully grown for a long time both here in the Kuban and on the Don. I fundamentally disagree with the statement that parsnip is an exotic plant. We grow it in every yard. And according to the stories of old-timers, parsnips were grown in the middle of the last century.

Planting, care, cleaning and storage of parsnips

Parsnip is a biennial plant. In the first year it grows into a root, in the second (if the root is not dug up or planted again in the spring) it blooms and produces seeds. If you wish, you can always have your own seeds. The seeds are quite large, these are not carrot or celery seeds. Theoretically, you can sow the seeds right away, but it’s better not to do this.

Main and the only problem when growing parsnips– poor seed germination. Seeds are stored for only a year or two. For normal development Parsnips require light soil with a deep topsoil, especially for long varieties.

The sowing scheme is as follows– row spacing is approximately 40 cm, in rows between plants – at least 9-12 cm (for the “Kulinar” and “Russian Size” varieties – 20 cm). Of course, we ensure the required distance in the rows when arranging (thinning) parsnip plants that have already been born in the 2-3 leaf phase.

Since parsnip seeds begin to germinate at temperatures above +3 degrees, they are one of the first to be sown in early spring, while there is moisture in the soil.

The seeding depth is approximately 2 cm. Parsnip seeds germinate very slowly – up to 20 days. The seedlings can withstand frost.

But it often happens that the first batch of parsnip seeds does not germinate at all. Either the seeds are of poor quality, or the return of cold weather is the reason. There was one year in our area when no one’s parsnips sprouted. Although different people sowed, with different seeds, at different times.

This year, the parsnips in our garden have not yet sprouted. Although the early sown carrots, parsley, peas, and lettuce have already sprouted.

In this case, you can also plant parsnips using seeds soaked in water. The soaking period is three days. The emergence of seedlings will now be more guaranteed.

Parsnip care consists of thinning seedlings and loosening.

For parsnips, a few generous waterings in dry weather are sufficient. If there have been good rains, then there is no need to water. Prolonged excess moisture is also undesirable for parsnips.

There is also no need to spray parsnips with various chemicals. It doesn't have any pests yet.

You can, if desired and necessary, feed the plant with some complex fertilizer or biostimulant.

Regarding the fact that parsnip leaves cause burns on the human body in hot weather...

For as long as we have been growing parsnips, I don’t remember anything like this either at home, or at friends, or at neighbors. On the other hand, why climb there in hot weather? And if you climb, then wear clothing that covers your entire body and use work gloves.

When the leaves of the parsnip grow enough, they “choke out” the weeds.

Harvest parsnips later than all root crops, preferably in dry weather on dry soil. Leaves are trimmed, sorted, and allowed to dry. High-quality roots are stored. Store in basements or dark rooms at a minimum positive temperature. It is very desirable that it be dry there.

Good storage results are obtained if parsnips are sprinkled with sand. The sand must always be kept moist.

But the easiest way is to leave the parsnips in the garden bed during the winter, cutting off the foliage and hilling it up a little. In spring, the roots are dug up before the leaves grow.

Applications of parsnip roots

When used in cooking everything depends only on the imagination of the cook. These are salads, seasonings, side dishes. Add to soups, borscht. You can just take it and simmer it in a frying pan like potatoes with tomato and onion. Quite an edible dish.

Used as a fodder crop(roots only) on a home farm, for example for cows and pigs.

And of course, parsnips can be grown for sale. Is it profitable to grow this vegetable? Judge for yourself. Now in the spring parsnips cost 100 rubles. per kg (if you sell in bulk, it is noticeably cheaper). Demand is not too high, but stable. They buy it throughout the year, including young roots in the summer. Therefore, parsnips can be grown as a minor (additional) crop and sold as a related product.

Since parsnips are enough healthy vegetable, and it can be obtained without much labor, and it does not need to be treated with pesticides, then it is undoubtedly ideal option for growing in a country house, in a personal plot or even in a field with the owner of a private plot.

Here Additional Information about Pasternak:

Harvest

Parsnip root crops are harvested in late autumn in dry weather and last resort, until the soil freezes, but without allowing freezing and injury. To dig them up, use a garden fork or shovel.

They are placed in heaps, cleared of soil, leaves are cut off at the level of the head and small roots, so that their cross-section does not exceed 5-6 mm.

Then the root vegetables are sorted into small ones, less than 20 mm in diameter, ugly and mechanically damaged (scratches, cuts, cracks) and used for processing when canning vegetables or added to dried vegetable mixtures.

Whole, even root crops with a diameter of more than 20 mm are placed on winter storage for fresh use.

Parsnip yield depending on the variety, growing method and weather conditions ranges from 15 to 70 kg per 10 sq. m.

The above-ground part of plants left for the winter is cut off, the root crops are hilled up and sprinkled with mulching material (peat, humus) in a layer of 10-15 cm. The root crops are not covered with straw and plant debris. This will attract mice which will damage them.

In spring, root crops are harvested before the leaves grow, as the plants quickly form flowering stems and taste qualities root crops are greatly deteriorating.

What is especially valuable about parsnip is that it is not afraid of the cold and is the most cold-resistant and frost-resistant of all root crops.

Its seedlings tolerate frosts down to minus 5°C, and adult plants - up to minus 8°C. This frost resistance can be especially appreciated in the fall, when its leaves stand out with their beautiful greenery against the background of frost-killed grass.

Parsnip seeds begin to germinate at a temperature of 2-3 degrees. They emerge slowly - on the 15-20th day. Optimal temperature for plant growth 16-20°C.

Root crops grow until late autumn, and those left under the snow are well preserved in the ground until spring, when they are dug up and used.

Parsnips are less demanding on growing conditions than other root vegetables.

It is moisture-loving, but does not tolerate excessive waterlogging of the soil, high level groundwater, as well as acidic soils.

It requires light, especially in the initial period of growth, so you should not be late with thinning and weeding.

In addition, it is practically not damaged by diseases and pests.

It should be noted that in recent decades, breeding work with parsnips has practically ceased in Russia. Most often, gardeners can find the following varieties:

White stork- mid-season productive variety of parsnip. The root vegetables are cone-shaped, white, smooth, with white and juicy pulp, weighing up to 100 g. They are leveled and are well stored in winter.

Guernsey– late-ripening variety of parsnip. Root crops are conical in shape, up to 25 cm long, weighing up to 200 g. The pulp is white, sweet, aromatic, good taste. The keeping quality of root vegetables is good.

Gladiator- mid-season productive variety of parsnip. The roots are cone-shaped, smooth, with white skin. The pulp is white, aromatic, sugary.

Delicacy- mid-early variety of parsnip. The root vegetables are round, up to 8 cm long, weighing 200-350 g. The pulp is white, with yellowish spots. The taste is good, with a strong aroma. The keeping quality of root vegetables is good.

Round early- the earliest ripening and productive variety of parsnip with a growing season of 105-110 days. The root crop is rounded-flattened, sharply tapering towards the base, 10-15 cm long, up to 10 cm in diameter, weighing up to 150 g. The external color of the root crops is grayish-white, the flesh is white, dense, has a very pungent aroma, and mediocre taste. The variety is suitable for growing on heavy soils.

The best of all is a mid-season parsnip variety with a growing season of 115-120 days. Root crop weighing up to 200 g, conical, with an expanded top part and running down, 15-20 cm long. The outer color and the color of the pulp are white, have good aroma. The variety is characterized by high yield and good shelf life of root crops, easily adapts to different conditions growth.

Petrik- a mid-season parsnip variety with a growing season of up to 125-130 days. The variety is very productive. The roots are conical, up to 30 cm long.

heart- mid-season productive variety. The root vegetables are cone-shaped, white-cream, smooth, weighing up to 100 g, with white pulp, and are well stored in winter. The variety is resistant to thickening.

Student- a late-ripening variety of parsnip with a growing season of 150-160 days. Root crop weighing up to 300 g and length up to 30 cm with a gradual slope down. The surface of the root vegetable is white, the flesh is clean, dense, white, fragrant. The variety is characterized by high yield and keeping quality.

PASTERNAK: AGRICULTURAL CULTIVATION TECHNIQUES
Parsnips are unpretentious crops that can grow even in inconvenient conditions. But it grows especially well on light loamy and sandy loam soils with good aeration and floodplain soils with a deep arable layer.

It also produces high yields on cultivated peaty soils with a neutral reaction and leveled water balance, it does not tolerate waterlogging of the soil.

Heavy clay soils are unsuitable for it; on them, root crops take on an ugly shape. Parsnips also do not tolerate acidic soils.

The place to grow parsnips must have good sunlight. Even slight shading of plants reduces the yield by 30-40%.

Its predecessors can be any culture. But the best predecessors for it are pumpkin, potatoes, cabbage, cucumber, and onion, under which manure was applied 2 years before growing parsnips.

Soil preparation begins in the fall after harvesting the predecessor. If the arable layer is shallow, the bed is expanded with a layer of earth so that the depth of the arable layer is sufficient, and then it is strengthened along the perimeter to the height of the poured layer with boards so that the earth does not crumble.

It is better to apply manure and lime under the previous crop, since applying fresh manure directly under the parsnips will cause branching of the roots. For autumn digging it is also necessary to add 1 sq. meter 1 tbsp. a spoonful of superphosphate and potassium fertilizers.

On heavy soils it is necessary to add significant amount peat chips and coarse river sand.

In spring, the soil is cultivated to a depth of 10-12 cm and nitrogen fertilizers are applied. Then the surface of the area is carefully leveled, leaving no large lumps of earth.

Parsnips are propagated by seeds. Its seeds are large, flat, light; They remain viable for only 1-2 years, so only seeds from the previous year should be used for sowing.

But most importantly, in areas with a shallow arable layer for cultivation, it is necessary to select varieties with shortened round roots.

Due to their slow germination, parsnip seeds must be prepared for sowing in advance. To do this, you can use different methods.

The simplest of them is soaking the treated seeds in warm water during the day. During this time, the water is changed 2-3 times. The seeds should just swell.

The swollen seeds are immediately sown in wet soil or germinate in the same way as for determining germination. Pre-treatment of seeds with Epin (according to instructions) gives a good effect.

And if you don’t have time to process the seeds, sow them dry, but they will sprout much later.

Prepared parsnip seeds germinate on 11-12 days, and dry ones only on 22-23 days.

The growing season for parsnips is very long, so experienced gardeners often sow them before winter. With this sowing time, seedlings will appear early in the spring and the yield will be higher than with spring sowing.

But there is one trick here. If in the fall the seeds were sown too early and the seedlings appeared before the onset of severe frosts, then it will not be possible to obtain root crops, since only the seed plants will grow.

Therefore, winter sowing must be carried out in already frozen soil in previously prepared furrows, using dry seeds rather than soaked ones.

Well, if you decide to grow parsnips without seedling method, then spring sowing should be carried out as early as possible - at the end of April or beginning of May.

Parsnips develop a large leaf mass, so for its sowing, more sparse patterns are used than for other root crops. The row spacing should be at least 30-35 cm.

When sowing in furrows, the seeds are placed every 3 cm, embedding them in the soil to a depth of 1.5-2 cm, and on light soils - after 2.5-3 cm. When sowing with 2-4 line strips, the distance between lines is left 25 cm , and between the tapes - after 45-50 cm.

Since parsnip seeds do not germinate for a long time, their crops can be compacted with lettuce or mustard greens seeds, spreading the seeds of these crops between the parsnip seeds. By the time the parsnip shoots appear, these crops will already have formed rows, and it will be possible to loosen and water them.

Immediately after sowing the seeds, the bed must be covered with film until the first shoots appear.

Quite often, parsnips are sown in early spring along the edges of beds with other crops, along berry bushes and even along paths.

Caring for parsnip crops consists of thinning the seedlings, loosening the soil and weeding, fertilizing and watering.

As soon as parsnip shoots appear (or, even better, lighthouse crop shoots: lettuce, spinach, radishes), you need to water and loosen the soil. The first thinning is carried out at the stage of 2-3 true leaves, leaving plants after 5-6 cm, the second - at a distance of 10-12 cm when 5-6 leaves appear.

If you decide to grow parsnips using seedlings, you must remember that they do not tolerate transplantation well, so it is better to grow seedlings in separate pots. Seedlings are planted in open ground at the age of 25-30 days, being careful not to damage the root system.

Parsnip is a moisture-loving plant; during the summer it needs to be watered 5-6 times with 10-15 liters of water per 1 square meter. meter, in no case allowing the soil to dry out. He especially needs watering in early - mid-July. After watering, the earth must be loosened, producing an easy hilling of plants.

Parsnips, forming a mighty rosette of leaves, remove a lot of nutrients from the soil, so a month after the emergence of seedlings, the plants must be fed with full mineral fertilizer.

Fertilizing with mullein infusion (1:10) or bird droppings (1:15) in the phase of full development of the rosette of leaves is very effective. Parsnip plants respond very well to fertilizing with complex microfertilizers.

This beautiful vegetable has a very unpleasant feature: its wet leaves cause burns on the skin; Therefore, thinning seedlings and loosening the soil between rows is not recommended during dew or after rain without gloves and stockings.

The fact is that parsnip leaves contain essential oils that protect plants from pests, and it is these essential oils that cause burns and blisters on exposed areas of the body, especially in hot weather and after rain.

Therefore, it is advisable to work with parsnips in cloudy weather, when the heat subsides, avoiding direct contact with the plants, otherwise you may develop hives.

Parsnips are well stored in the basement in winter and overwinter safely in the garden. They harvest it, like carrots, in the most late dates until severe frosts, i.e. before the soil freezes; dig with a pitchfork very carefully, since damaged root crops are poorly stored.

The tops are cut off like carrots, and the soil stuck to the root crops is carefully cleaned. IN rainy weather when the soil is saturated with moisture, parsnips cannot be removed.

Root crops left in the ground for spring consumption must be additionally covered with snow, peat, straw, and pine spruce branches in severe winters.

In early spring, they are dug out of the ground until young leaves appear. If this is not done, it will quickly bloom and the consumer qualities of the root crop are significantly reduced.

For storage, parsnips are placed in basements in boxes or on racks, sprinkled with slightly damp sand and kept at a temperature of 0-1 ° C and a relative humidity of 90-95%.

Seeds can be obtained from overwintered plants in the second year. Seed plants bloom 60-65 days after regrowth. The fruits ripen in early August. They are removed selectively when 75-80% of umbrellas turn yellow. From one bush you can get 8-10 g of seeds.

We will definitely grow Pasternak in the garden.

The weight of each Pasternak root averages from 150 to 220 grams.

The price of Parsnip roots in Moscow in 2015 ranges from 189 to 476 rubles per kg, which makes its cultivation extremely profitable.

If you plant Parsnip according to a 12*40 cm pattern, 208,330 plants will fit on one hectare. With an average root weight of 185 grams, a crop of 38541 kg will be obtained. If such a crop is sold at 100 rubles per kg, an income of 3,854,100 rubles will be received. This proves that it makes sense to grow Parsnips in large quantities.

If the germination rate of Parsnip seeds is 80%, when planted according to the 12*40 cm pattern, 260,413 seeds will be needed per hectare. Weight 1000 seeds- 2.2-4.7 grams. In one kg. contains an average of 290,000 seeds. T o there is about one kg for planting on one hectare. seeds

Parsnip variety "Best of all", production AELITA, 1 gram, 17 rubles

The variety is medium early, the growing season is 100-130 days. The rosette is large, semi-spreading. Root crops are conical in shape with a sharp slope to the base and a sharp end. The core and flesh are white. Root weight 90-195 g. Productivity 2.5-3.5 kg/m2.

Root vegetables contain many vitamins and mineral salts. It is used as a spice in cooking, for canning, and also as a medicinal plant in the form of infusions.

Agricultural technology: Parsnip prefers sandy and loamy soils. It is sown with seeds in open ground (in April), on ridges - with a row spacing of 30 cm. The seeding depth is 2-3 cm. After sowing, the soil is rolled. Shoots appear in 18-20 days. In the phase of 4-5 true leaves, the plants are thinned to a distance of 5-6 cm. Plant care consists of loosening the row spacing, watering and fertilizing.

In the online store http://semena-tut.ru one kg. seeds of this variety with a germination rate of 84% can be purchased for 1,635 rubles, that is, more than 10 times cheaper.

If the germination rate of Parsnip seeds is 84%, when planted according to the 6*30 cm pattern, 661,376 seeds will be needed per hectare. With a weight of 1000 seeds 2.2-4.7 grams per kg. contains an average of 290,000 seeds. T But for planting on one hectare you will need approximately 2.3 kg. Parsnip seeds of this variety.

The yield of Parsnip seeds is approximately 0.1 kg/sq. m., that is, 30 sq. m. should be enough to get 2.3 kg. seeds The actual yield of Parsnip seeds may turn out to be significantly lower (not one hundred, but 12 - 20 grams/sq. m.), so it is necessary to provide for an insurance increase in the area of seed mother plants.

I believe that Pasternak crops on plots of more than 100 square meters. m. need to be carried out with your own seeds, and for this you need to master two basic technologies for the production of Parsnip seeds, as well as autumn and spring planting of Parsnips.

It is believed that planting Pasternak in late autumn is preferable - winter sowing (in late October - early November) to a depth of 3 cm.

Usually parsnips are sown before winter with unsoaked seeds or in early spring. Moreover, winter landing is more preferable. Since it sprouts very poorly in the spring, it needs to be hardened in the ground in order to produce strong shoots.

Of course, you need to start by growing Parsnip first in the beds, planting about 290 seeds from a bag. This amount of seeds is enough for 5.22 sq. m., which will allow you to plant Parsnips both in rows and scattered in two 1*1 m squares (in one square - covered with compost, and in the second - under straw).

Scattering experiments are needed to select suitable method sowing parsnips on one hectare, because it is almost impossible to sow a hectare in rows without using a properly configured Seeders. I'm trying to pick suitable model universal, which can be used for sowing seeds of different sizes.

It goes without saying that you need to buy a bag of Parsnip seeds of all available varieties and manufacturers in order to test them in rows and scattered in two squares. This will make it possible to select the most suitable variety of Parsnip and planting method for the conditions of the ecopark.

Parsnip plants of different varieties easily cross with each other, so they need to be spatially isolated in order to obtain “pure” seeds of a particular variety.

I am ready to provide detailed technology for site preparation and cultivation of Parsnip in large areas upon request to my e-mail [email protected]

I invite everyone to speak out in

We usually sow green crops in the greenhouse at the end of March for early use. But there wasn’t enough space for everything, so last fall they finally built a large greenhouse. We want to expand the range of early vegetables. I have a question about early parsnips. I want to confess my love for this vegetable, we eat it in all forms, but we don’t start pulling it out until mid-summer. Can parsnips be grown from seedlings? Lyudmila Sidorkina, Zelenograd A large greenhouse, even unheated, is the dream of any middle-class gardener. Summer is extended by at least two months. And in March there is already enough light for the growth of garden crops; it would be warm. In comfortable greenhouse conditions, you can experiment and grow even those crops that are usually not classified as early vegetables. So, let's talk about parsnips... Parsnips, or white carrots, are a biennial plant from the celery family. In the first year, a fleshy edible root crop is formed (for which it is grown), and in the second year, seeds are formed. Parsnips are undeservedly forgotten by the main army of gardeners. And completely in vain. In terms of the concentration of easily digestible carbohydrates, microelements and vitamins, this root vegetable is ahead of many vegetables. It contains more vitamin C than white cabbage, and a significant amount of B vitamins. It is known that root vegetables grow crooked and hard in dense soils. Parsnips are less demanding on growing conditions. Frost-resistant, tolerates short-term drought - this is a huge plus for summer residents who come only for the weekend. It grows on any soil, even heavy soil, which is especially valuable for root crops. But it does not tolerate acidic soils. Considering big sizes vegetable (up to 11 cm in diameter and up to 40 cm in length), parsnip is sensitive to close groundwater. The growing season of parsnip is long - up to 150 days. Therefore, it needs to be sown in open ground very early and even before winter. Seeds germinate slowly - on the 20-30th day. You can speed up the process by pre-sowing seed treatment and sowing seedlings. Best of all Popular varieties: “White Stork”, “Round”, “Best of All”. Parsnips are the most winter-hardy of root vegetables. With some insulation with leaves or peat (15 cm), it can easily wait until spring. And the larger the root crops grow, the better they will overwinter. The sooner you sow the seeds, the larger the “carrots” will grow. A harvest safely preserved in the garden is the healthiest and most delicious vitamin product. Therefore, sow parsnips little by little, gentlemen gardeners, you will not regret it. Before sowing, the seeds are soaked for three days in water at room temperature and the water is changed several times a day. Then they sow in small, but preferably deep pots. The best soil is a peat-humus mixture of neutral acidity. Sow 2-3 seeds in each pot. At a temperature of 18-20 degrees shoots will appear in a week. After the first true leaf appears, thin out the seedlings, leaving one of the strongest plants. Pinch the rest, but do not pull them out, so as not to damage the root of the remaining plant. Seedlings are planted in a greenhouse or in open ground at the age of 20-30 days. Be careful and careful not to damage the tap root of the plant! Otherwise, you will not wait for a good root crop. This is the main difficulty of growing this crop using seedlings. Before transplanting, dry the root ball - then the peat contained in the soil will “keep its shape.” Carefully, together with a lump, plant in the ground without deepening the root neck. Sun, watering and your love - and you will collect quite marketable early root crops in May. The stewed root crop is similar to both a young turnip and celery, but more tender. The parsnip soup is beginning to smell... of porcini mushrooms. And how delicious is a salad made from fresh white pulp of young parsnips! Don't get burned! Pasternak loves moderately warm weather. The underside of the leaves is covered with fluffy "hairs". On hot days sunny days they begin to secrete burning essential oils. Contact with the skin, these substances cause burns. Be careful to carry out all agricultural activities in cloudy weather or early in the morning.