Pasternak treats impotence prostate disease smooth muscle spasm leukemia enhances sexual desire neurosis angina pectoris dropsy fever angina pectoris coronary insufficiency colic pain stomach liver kidney cough fever improves .

Parsnips is a biennial 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. Root crop - white, fleshy, sweetish. The fruits are oval two-seedlings.

Among root plants, parsnip occupies one of the first places in terms of the content of easily digestible carbohydrates. Parsnip is very rich in potassium, phosphorus, sulfur, silicon and chlorine. For treatment, root crops 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 of the prostate gland. Parsnip is used to treat leukemia. Enhances sexual desire.

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

Treatment with folk remedies (parsnip sowing):

Diseases of the kidneys and intestines
Pour 1 tablespoon of parsnip herb into 2 cups of water. Put on fire and boil for 10 minutes under the lid. Remove from heat and leave for 2 hours. Strain. The first week of infusion take 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 root juice and expose the skin to the sun's rays.
2) Grind 2 tablespoons of parsnip flowers with 100 g of lard. Keep on low heat, strain and smear the spots with a thin layer of the mixture 2 times a day.

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

1) Mix in equal proportions crushed dry fruits and dry parsnip roots. 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) There are 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. Infuse 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 of granulated sugar. Put on fire and boil for 15 minutes under the lid. Insist 8 hours. Take 1 tablespoon 4 times a day.
2) Pour 1 teaspoon of crushed dry root vegetables, or 1 tablespoon of crushed leaves, or 1/4 teaspoon of parsnip seeds with 1 cup of boiling water, leave covered in a water bath for 30 minutes. Cool 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 dishes in a blanket, for 2 hours, then strain. Take 1/3 cup 30 minutes before meals.

Anemia
Mix 2 tablespoons gruel from grated parsnip roots and a little boiled milk, add hot milk to make 1 liter, cover and insist in heat 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 course of treatment is long.

Pour 1 teaspoon of chopped parsnips with 1 cup of water and boil for 15 minutes. Take 1 tablespoon 5 times a day.

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

Foreword

Today, parsnips are a favorite addition to many preserves, marinades, salads, and dishes. In medical practice, it is also widely known due to the fact that it contains biologically useful substances. 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 argue about the true origin of parsnips. Many are inclined to believe that the ancestor of this vegetable is Northern Europe, due to the most favorable conditions for growing this plant. However, today it can be found in the expanses of Siberia, the Altai Territory, the Caucasus and Europe. The Romans began to massively cultivate the parsnip root during the great advance to the North, noting the good germination of the crop in lands with a temperate climate. They managed to develop new plant varieties with a larger root crop and a milder taste.

Parsnip roots

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

The composition and medicinal properties of this plant play a special role in the widespread use of parsnip. 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 macro elements. Each of the substances in its own way favorably affects the state of the body and has special properties. Essential oil, acting as an aphrodisiac, helps to increase sexual desire, carbohydrates stimulate better absorption of food, potassium reduces the amount of fluid in the body.

What are the benefits of parsnips?

If we talk about parsnips in general, then its root crop has a positive effect on the digestive tract, circulatory and nervous systems. Pasternak is actively used in medicine. Conducting a comparative description of this root crop with other vegetables, we can say that the content of sweet fructose and sucrose in it is 2 times more than in carrots, and minerals and vitamins compared to 3 times. The rich vitamin complex and the unique composition of parsnips help relieve muscle spasms, strengthen the walls of blood capillaries, and the freshly grated root of the plant fights attacks of hepatic and renal colic.

Decoctions and vegetable juice have long been recognized in folk medicine as an excellent analgesic, expectorant and tonic. Ancient physicians, as well as modern healers, have long noted the medicinal properties of this plant, using parsnip root as a potion to improve appetite, a diuretic and a sexual stimulant. It is also revered by the people 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 such medicinal preparations - Eupiglin, Beroxan, Pastinacin. Due to the high content of furocoumarins in parsnips, preparations based on it contribute to an increase in sensitivity to ultraviolet radiation. Thus, in people suffering from vitiligo, the discolored skin is saturated with pigment. Concerning Pastinacin, then it is used for coronary cardiosclerosis and neurosis, angina pectoris, spasms of the coronary vessels.

The aerial parts of the root also have a beneficial effect on the restoration of the body. So, the leaves of the vegetable contribute to a good "alkalinization", helping to fight gout, which was often called the "disease of the rich" in the past. With the problems of high acidity, parsnip also copes one hundred percent. It is a great 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.

Parsnips with leaves

Note to those who suffer from bad breath - 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.

Brewing a fresh decoction or a cup of tea is a fairly simple and untroubled process. And how many health benefits can bring just a glass of such a drink. Speaking of a decoction of parsnip leaves, you can focus on its antispasmodic and thinning properties, which are very effective in combating spasms, sputum, mild pneumonia and bronchitis. It is also impossible not to mention the excellent diuretic effect of this plant, which, gently acting on the bladder and its ducts, does not irritate and does not harm the walls of the entire genitourinary system.

parsnip tea

Such an effect of parsnip will be very useful for those who experience problems with water retention in the body and constantly torment themselves with debilitating diets. It may be worth just drinking a decoction of this root vegetable or including it in your favorite diet salad or low-calorie soup. An excellent useful decoction is prepared at the rate of 2 tbsp. l. green parsnip leaves (possible together with the root crop) per 500 ml of water. The composition is boiled 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 such a drink gradually in small sips or immediately in full, while not forgetting to maintain the daily water balance, using, in addition to the decoction, pure natural water.

But for those who suffer from insomnia, mental and nervous system disorders, tea with parsnip leaves would be the best option, however, like tea from. As an 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 the foci of nervous damage and relieve fatigue, give vigor, strength and strengthen the immune system. Also, parsnip leaf tea will be very useful for those who suffer from skin pigmentation problems, helping to restore the lost melanin under the influence of aggressive ultraviolet rays. In terms of proportions, brew it like regular tea using your favorite sweeteners and additives.

A wide spectrum of action of parsnip root has found its application in cosmetology. It is especially popular in the fight against baldness. Parsnip tincture is used as the main source of healing, which is evenly rubbed into the scalp. Before carrying out this procedure, the skin should be well steamed so that useful active substances can better penetrate into the pores. You can also make a wellness mask. To do this, simply add a few teaspoons of dry parsnip powder to your favorite hair mask with a moisturizing effect.

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 gruel and use it as a mask for problematic oily skin of the face, with frequent acne and inflammation. However, modern beauties still give more preference to 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 cosmetics. When fighting cellulite, be sure to mix parsnip essential oil with a 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 considered, let's find out if it can be harmful. First of all, this applies to people with hypersensitivity to ultraviolet radiation (especially redheads and blondes) or, scientifically, photodermatosis. It is enough to grab a bunch of parsnips with a wet hand, and the burn mark on your hand will be no less than after a nettle.

Contraindications in the use of parsnip are not great, but they must be taken into account before proceeding with treatment:

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

N. ZAMYATINA (Botanical Garden of Medicinal Plants of the I.M. Sechenov Moscow Medical Academy).

Recently, Western Europe and England have been rapidly conquered by Mantegazzi, a cow parsnip that has "escaped" from the gardens. A burning plant - originally from the Caucasus, reaches a height of 3.5 meters. In the picture - cow parsnip Mantegazzi.

Like Sosnovsky's hogweed, parsnip sowing causes burns.

Science and life // Illustrations

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

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

There are many burning hairs on the nettle leaf containing acid, which, when pricked, pours into the wound, causing a strong burning sensation.

A perennial plant, rue is fragrant, containing a poisonous essential oil.

Laportea tuber. 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 that cause burns. Most of them belong to the umbellate (celery) and rue families and contain active ingredients from the furocoumarins group.

In the North Caucasus, in Siberia and the Far East, and now in central Russia, numerous species of hogweed are found. Siberian hogweed and common hogweed are completely safe and are traditional food plants. Far Eastern cow parsnip is practically safe, and among the Caucasian species, almost all are stinging. Therefore, once in the Caucasus, it is best to bypass any cow parsnip in advance. Fortunately, it is clearly visible from afar, especially in the most dangerous stage of development - the beginning of flowering. These are large, with thick stems umbrella, 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 umbellifers 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 with inflorescences in most of them are whole, the latter are often without a leaf blade at all.

Sosnowsky's hogweed ( Heracleum sosnovskui). It was brought to Russia as a fodder plant and everywhere ran wild, turning into a dangerous weed. In sunny weather, with any contact with this hogweed, a burn appears in the form of a red stripe or spot, often repeating the shape of a leaf. Burning more than 80 percent of the body is life-threatening.

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

Unlike wild parsnip, its cultivated "relative" is almost safe, only some people have an increased sensitivity to this plant.

Outwardly, the cultivated parsnip differs from the wild only in the size of the root 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 mountains of the Caucasus, the steppes of Western Siberia, in the Far East, Ukraine and even in the Kaliningrad region, there is an amazingly beautiful ash plant, or burning bush. In the heat, small bushes of ash-tree emit such an amount of essential oil that it forms a cloud around itself, which, at the slightest spark, flares up and instantly burns out, leaving the bush intact. For this plant, it is called the burning bush. Ash essential oil causes burns when 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 just to walk next to the plant. Unfortunately, in the Caucasus, tourists often become victims of a poisonous handsome man when trying to pick him up for a bouquet or take a picture near charming flowers.

On the territory of Russia, there are five species of ash, 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, they must be handled with great care in the garden, and where there are children, it is better not to plant them.

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

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

Of course, all poisonous plants can cause not only burns, but also allergic rashes, as well as irritations, which especially often appear when in contact with heavily pubescent plants. The irritating effect of the juice is even reflected in the names of some, for example, ranunculus pimple, burning clematis.

The most famous irritating plant is, of course, the nettle, primarily the stinging nettle from the large nettle family. The scientific name of the nettle Urticaceae comes from the word "ura" - burning and is given to plants for the many hairs covering them. The nettle genus includes about 50 species, of which 10 are found in Russia.

A nettle hair resembles a medical ampoule set in a "cup holder" of small cells. The ampulla itself is a very large cell (the hair is visible to the naked eye), in which the thin upper end is impregnated with silicon salts. At the very tip of the cell, the shell is very thin, as if there is a "cut" 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, while all its contents enter the wound from the cell. 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 sting 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 the tropical relatives of our nettle 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 is caused by a burn of the giant laportee. The pain from it can provoke fainting and is felt for several months, especially when water enters the burned area.

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

Captions for illustrations

ill. 1. In the figure on the left - the epidermis of the upper side of the nettle leaf, on the right - the epidermis of the lower side of the leaf, below - a fragment of a large vein of the leaf. The numbers indicate: 1 - capitate hairs; 2 - retort hairs; 3 - burning hair; 4 - cystoliths; 5 - vessels of the vein; 6 - Druses.

Parsnips are a vegetable with the power of ginseng!

In terms of its effect, parsnip is similar to ginseng and green tea: it tones, invigorates and stimulates brain activity. Previously, parsnip tincture was widely used to treat depression.

Before the appearance of potatoes, its place was taken by parsnips, a vegetable of the celery family. Its homeland was Eurasia, and before the 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 the shoots resembling parsley to the roots.

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

Parsnips are among the spicy vegetables. All parts are used as a spice. Their aroma is similar to that of parsley, and the 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 are used as a seasoning for vegetable dishes.

Parsnip puree is considered a delicacy and dietary dish. It is rich in nutrients, protein, 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 performance. In addition, parsnip helps to remove excess fluid from the body. Parsnip root is recommended for people who want to lose weight.

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

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

Before proceeding with the description of the technology for growing parsnips in a country house or garden plot, we should figure out if we really 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 of its cultivation. They will be discussed below. And parsnips have a lot of useful properties. We will consider them, these beneficial properties of the parsnip root, in more detail. And let's find out why parsnip is an ideal vegetable not only when grown in a country house or a personal plot, but also for owners of household plots 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 native to us as, for example, onion or rye. That is, parsnip transfers all its healing properties 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 crops. It contains useful trace elements (sodium, magnesium, calcium, iron, phosphorus) in decent quantities. 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 parsnip that seems to provide its next important use. It is useful in general loss of strength. And what is especially important, the water infusion of the root is used as a general tonic and aphrodisiac for sexual disorders.

Parsnip has a positive effect on the regulation of digestion and stimulates appetite.

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

Parsnip varieties

There are not 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 called “long”, if it is not round in shape. The fact is that we very often use our own seeds, or buy “on a spoon” from grandmothers in the market. Whether they know exactly what variety they sell is anyone's guess.

In fact, apart from the Round variety, similar in shape and size to the black radish, all other parsnip varieties have oblong, long roots. These are the Student variety, the very cold-resistant Guernsey variety (the author is Biotekhnika), the Culinary parsnip (Gavrish) and the Russian Size super-sort (NK-Russian Garden). Perhaps missed something.

The variety "Round" 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 to the 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, they are not carrot or celery seeds. Theoretically, you can sow the seeds immediately with the arrangement, but it is better not to do this.

The main and only problem when growing parsnips- Poor seed germination. Seeds are stored for only a year or two. For the normal development of parsnips, light soil with a deep arable layer is needed, especially for long varieties.

The sowing pattern is- row spacing of about 40 cm, in the rows between plants - at least 9-12 cm (for varieties "Culinary" and "Russian size" - 20 cm). Of course, we provide the necessary distance in the rows when arranging (thinning) parsnip plants that have already been born in the phase of 2-3 leaves.

Since parsnip seeds begin to germinate at a temperature of +3 degrees, they are sown among the first 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. Seedlings withstand frost.

Only now it often happens that the first batch of parsnip seeds does not sprout at all. Either the seeds come across of poor quality, or the return of cold weather is the reason. There was one year in our area when parsnips did not rise from anyone. Although sowed by different people, with different seeds, at different times.

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

In this case, you can still plant parsnips using seeds soaked in water. The soaking time is three days. Seedling emergence will now be more guaranteed.

parsnip care consists in thinning seedlings and loosening.

For parsnips, a few plentiful waterings in dry weather are enough. If there were good rains, then it is not worth watering. A prolonged excess of moisture is also undesirable for parsnips.

Spraying parsnips with different chemicals is also not necessary. He has no pests yet.

You can optionally and if necessary feed the plant with some kind of complex fertilizer or biostimulant.

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

How many parsnips we grow, I don’t remember this either at home, or with friends, or with neighbors. On the other hand, why climb there in hot weather. And if you climb, then wear clothes that cover the whole body and use work gloves.

When the leaves of the parsnip grow enough, they "muffle" the weeds.

Harvest parsnips later than all root crops, preferably in dry weather on dry soil. Leaves are cut, sorted, allowed to dry. High-quality roots are laid for storage. Stored in basements or in dark rooms at a minimum positive temperature. It is highly desirable that it be dry there.

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

But the easiest way is to leave the parsnips in the winter in the garden, cutting off the foliage and spudding a little. In the spring, the roots are dug up until the leaves grow back.

The use of parsnip roots

When used in cooking it all depends on the imagination of the chef. These are salads, condiments, side dishes. Add to soups, borscht. You can just take and stew in a pan like potatoes with tomatoes and onions. A perfectly edible dish.

Used as a fodder crop(only roots) 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 much cheaper). Demand is not too high, but stable. They buy it throughout the year, including young roots in summer. Therefore, it is possible to grow parsnips as a minor (additional) crop and sell as a related product.

Since parsnip is a fairly useful vegetable, and it can be obtained without much labor, and it does not need to be treated with pesticides, it is undoubtedly an ideal option for growing in a country house, a personal plot, or even in the field of the owner of a household plot.

Here is more information about Pasternak:

Harvest

Parsnip root crops are harvested in late autumn in dry weather and last, before the soil freezes, but avoiding freezing and injury. For their digging, use a garden pitchfork or a shovel.

They put them in piles, clean them from the ground, cut off the leaves at the level of the head and small roots, so that their cross section does not exceed 5-6 mm.

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

Whole smooth root crops with a diameter of more than 20 mm are laid for winter storage for fresh use.

The yield of parsnip, depending on the variety, method of cultivation and weather conditions, ranges from 15 to 70 kg per 10 square meters. m.

In the plants left for the winter, the aerial part is cut off, the root crops are spudded and sprinkled with mulching material (peat, humus) with a layer of 10-15 cm. Root crops are not covered with straw and plant debris. This will attract mice, which will hurt them.

In the spring, root crops are harvested before the leaves grow, as the plants quickly form flower-bearing stems and the taste of root crops deteriorates greatly.

What is especially valuable in 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 endure frosts down to minus 5°C, and adult plants - up to minus 8°C. This frost resistance can be especially appreciated in autumn, when its leaves stand out with their beautiful greenery against the background of grass killed by frost.

Parsnip seeds begin to germinate at a temperature of 2-3 degrees. They rise slowly - on the 15-20th day. The optimum temperature for plant growth is 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 groundwater levels, and acidic soils.

He is photophilous, 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 fruitful variety of parsnips. Root crops are cone-shaped, white, smooth, with white and juicy pulp, weighing up to 100 g. They are even and well stored in winter.

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

Gladiator- mid-season fruitful variety of parsnip. Root crops are cone-shaped, smooth, with white skin. The pulp is white, fragrant, sugary.

Delicacy- medium-early parsnip variety. Root crops are rounded, up to 8 cm long, weighing 200-350 g. The flesh is white, with yellowish spots. The taste is good, with a strong aroma. The keeping quality of root crops is good.

Round early- the most early and productive parsnip variety with a growing season of 105-110 days. The root crop is rounded flattened, sharply tapering to the base, 10-15 cm long, up to 10 cm in diameter, weighing up to 150 g. The outer color of the root crops is grayish-white, the flesh is white, dense, it has a very sharp aroma, 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 upper part and a run down, 15-20 cm long. External color and color of the pulp is white, has a good aroma. The variety has a high yield and good keeping quality of root crops, easily adapts to various growing conditions.

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

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

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

PASTERNAK: AGRICULTURAL GROWTH
Parsnip belongs to unpretentious crops that can grow even on inconveniences. But it grows especially well on light loamy and sandy loamy soils with good aeration and floodplain soils with a deep arable layer.

It also gives high yields on cultivated peaty soils with a neutral reaction and an even water balance; it does not tolerate waterlogging of the soil.

Heavy clay soils are unsuitable for it; on them, root crops acquire an ugly shape. Parsnip also does not tolerate acidic soils.

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

Predecessors for it can be any culture. But the best predecessors for it are pumpkin, potatoes, cabbage, cucumber, onions, 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 built up with a layer of earth so that the depth of the arable layer is sufficient, and then it is reinforced with planks along the perimeter to the height of the poured layer so that the earth does not crumble.

It is better to apply manure and lime under the previous crop, since the use of fresh manure directly under the parsnip will cause branching of the roots. Under the autumn digging, it is also necessary to make 1 sq. meter for 1 tbsp. a spoonful of superphosphate and potash fertilizers.

On heavy soils, it is necessary to introduce a significant amount of peat chips and coarse-grained 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 site is carefully leveled, leaving no large lumps of earth.

Parsnips are propagated by seeds. Its seeds are large, flat, light; remain viable for only 1-2 years, so for crops it is necessary to use seeds only from the previous year.

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

Because of their tight germination, parsnip seeds must be prepared in advance for sowing. To do this, you can apply different methods.

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

Swollen seeds are immediately sown in moist soil or germinated in the same way as for determining germination. A good effect is obtained by pre-treatment of seeds with the preparation "Epin" (according to the instructions).

And if you do not have time to process the seeds, sow them dry, they will only 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 it before winter. With this sowing time, seedlings will appear in early spring and the yield will be higher than with spring sowing.

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

Therefore, winter sowing should be carried out in already frozen soil in pre-prepared furrows, while using dry seeds, not soaked ones.

Well, if you decide to grow parsnips in a seedless way, then spring sowing should be carried out as early as possible - in late April or early May.

Parsnip develops a large leaf mass, therefore, more sparse schemes are used for its crops 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. With 2-4-line sowing, the distance between the lines is 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 seeds by spreading the seeds of these crops between parsnip seeds. By the time the parsnips emerge, these crops will have established rows and can be loosened and watered.

Immediately after sowing the seeds, the bed should be covered with a 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.

Care for parsnip crops consists in thinning seedlings, loosening the soil and weeding, fertilizing and watering.

As soon as parsnip shoots appear (and even better - lighthouse culture shoots: lettuce, spinach, radish), you need to water and loosen the soil. The first thinning is carried out at the stage of 2-3 true leaves, leaving the 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 in seedlings, then you must remember that they do not tolerate transplanting well, so it is better to grow seedlings in separate pots. Seedlings are planted in open ground at the age of 25-30 days, while trying not to damage the root system.

Parsnip is a moisture-loving plant, during the summer it must be watered 5-6 times, 10-15 liters of water per 1 sq. 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, making light hilling of plants.

Parsnips, forming a mighty rosette of leaves, take out a lot of nutrients from the soil, so a month after germination, the plants must be fed with complete mineral fertilizer.

Feeding with infusion of mullein (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 feeding with complex micronutrient fertilizers.

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 to be carried out in 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 plants, otherwise you can get hives.

Parsnip is well stored in the winter in the basement and safely winters in the garden. It is harvested, like carrots, at the latest before 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 earth adhering to the root crops is carefully cleaned. In rainy weather, when the soil is saturated with moisture, parsnips cannot be harvested.

Root crops left in the ground for spring consumption should be additionally covered with snow, peat, straw, coniferous spruce branches in the harsh winter.

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

For storage, parsnips are stacked in cellars 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 Pasternak roots in Moscow in 2015 is from 189 to 476 rubles per kg, which makes its cultivation extremely profitable.

If you plant Pasternak according to the scheme 12 * 40 cm, 208330 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 Pasternak in large volumes.

With a germination rate of Pasternak seeds of 80%, when planted according to the scheme 12 * 40 cm, 260413 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 socket is large, semi-spreading. Root crops of a conical shape with a sharp run to the base and a sharp end. The core and flesh are white. Root weight 90-195 g. Yield 2.5-3.5 kg/m2.

Root crops 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.

Agrotechnics: Pasternak 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 in loosening the row spacing, watering and top dressing.

In the online store http://semena-tut.ru one kg. seeds of this variety with a germination rate of 84% can be bought for 1635 rubles, that is, more than 10 times cheaper.

With a germination rate of Pasternak seeds of 84%, when planted according to the 6 * 30 cm scheme, 661376 seeds will be needed per hectare. With a weight of 1000 seeds 2.2-4.7 grams in one kg. contains an average of 290,000 seeds. T o there is about 2.3 kg for planting on one hectare. 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 with a margin to get 2.3 kg. seeds. The actual yield of Pasternak seeds may turn out to be much lower (not one hundred, but 12-20 grams / sq. M.), Therefore, it is necessary to provide for an insurance increase in the area of seed mother cells.

I believe that Pasternak's crops on plots of more than 100 square meters. m. you need to carry out your own seeds, and for this you need to master the two main technologies for the production of Pasternak seeds, as well as the autumn and spring planting of Pasternak.

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 spring, it needs to be hardened in the ground, as it were, in order to give strong shoots.

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

Experiments with scattered sowing are needed to select the appropriate method of sowing parsnips on one hectare, since it is almost impossible to sow a hectare in rows without using a properly configured Seeders. I'm trying to find a suitable universal model that can be used for sowing seeds of different sizes.

It goes without saying that you need to buy a bag of Pasternak seeds of all available varieties and producers in order to test their cultivation in rows and randomly in two squares. This will make it possible to choose the Pasternak variety and planting method that are most suitable for the conditions of the ecopark.

Pasternak plants of various varieties are easily crossed with each other, so they must be spatially isolated in order to obtain "pure" seeds of one or another variety.

I am ready to provide a detailed technology for preparing the site and growing Pasternak on large plots upon request to my E-mail [email protected]

I invite everyone to speak in

Usually at the end of March we sow green crops in the greenhouse for early use. But there was not enough room for everything, so last fall they finally built a large greenhouse. We want to expand the range of early vegetables. And I have a question about early parsnips. I want to confess my love to this vegetable, we eat it in all forms, but we begin to pull it out no earlier than mid-summer. Can parsnips be grown from seedlings? Sidorkina Lyudmila, Zelenograd A large greenhouse, even unheated, is the dream of any gardener in the middle lane. 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 not usually 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), in the second year - seeds. Pasternak is undeservedly forgotten by the main army of gardeners. And absolutely in vain. In terms of the concentration of easily digestible carbohydrates, trace elements and vitamins, this root crop is ahead of many vegetables. There is more vitamin C in it than in white cabbage, and a significant amount of B vitamins. Root crops are known to grow crooked and tough on dense soils. Parsnip is less demanding on growing conditions. It is frost-resistant, tolerates a short-term drought - this is a huge plus for summer residents who come only for the weekend. It grows on any, even heavy, soils, which is especially valuable for root crops. But it does not tolerate acidic soils. Given the large size of the vegetable (up to 11 cm in diameter and up to 40 cm in length), parsnips are sensitive to close groundwater. The growing season for parsnips is long - up to 150 days. Therefore, it must 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". Parsnip is the most winter-hardy of the root crops. With some warming with leaves or peat (15 cm), it easily waits for spring. And the larger the root crops grow, the better they will overwinter. The sooner the seeds are sown, the larger the "carrots" will have time to grow. A crop that has been safely preserved in the garden is the most useful and 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 appearance of the first true leaf, thin out the seedlings, leaving one of the most vigorous plants. Pinch the rest, but do not pull 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 in growing this crop in seedlings. Dry the root ball before transplanting - then the peat contained in the soil will “keep its shape”. Carefully, together with a lump, plant in the ground without deepening the root collar. The 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 sunny days, they begin to release burning essential oils. Contact with the skin, these substances cause burns. Be careful, carry out all agrotechnical activities in cloudy weather or in the early morning.