Sown parsnip – sown parsnip

or Umbrella family (Umbelliferae); sow parsnip

 

Parsnip is an extremely useful plant. Many housewives appreciate its taste properties and add fresh and dry roots of the plant to dishes. Parsnip roots, or more precisely, parsnip roots, are juicy, fleshy, with a much milder taste than carrots and parsley. Leaves, flowers and seeds are used for different purposes.

Parsnip is a herbaceous perennial. In the first year, it forms a rosette of basal leaves and a fleshy, juicy root, and in the second year, it sends out a flowering stem up to 170 cm tall, somewhat branched at the top. Stem leaves alternate, pinnately divided, with 3-7 pairs of oblong, coarsely serrate segments at the edges. The flowers are regular, bisexual, yellow, collected in complex umbrellas. The plant blooms in July-August. The fruit is dicotyledonous. Wild parsnip grows in Asia Minor and some areas of Western Europe. It occurs more often in culture in many parts of the world: America, Asia, Western Europe. In Russia, it is grown in the middle and southern parts, in Ukraine — throughout the territory.

The chemical composition of parsnip is very rich. Root vegetables contain fatty oil (up to 0.5%), organic acids and pectin substances (over 7%), starch (up to 4%), sugars (up to 11%), various vitamins – ascorbic (up to 40 mg%), nicotinic ( 0.9 mg%), pantothenic (0.5 mg%) acid, riboflavin, thiamin, carotene (provitamin A). The fruits contain glycosides, other complex organic substances, as well as 10% fatty oil; Parsnip leaves are rich in various vitamins.

In scientific medicine, the products “Pastinatsin” and “Beroksan” made from parsnip fruits are used, which are taken only under the supervision of a doctor. Infusions and decoctions of parsnip grass and fruits are used only in folk medicine. They stimulate appetite, have an expectorant, diuretic and antispasmodic effect. Decoctions are prescribed for the treatment of colds, coughs, dropsy, hepatic and renal colic, and urolithiasis. An infusion of root crops with sugar is drunk as a means that has a tonic effect and stimulates sexual function.

Parsnips have a weak, delicate aroma, slightly reminiscent of carrots. Chopped young parsnip rhizomes are added to salads, often together with cucumbers and tomatoes. For dietary food, puree is prepared from boiled root crops. In vegetable, potato and fish soups, parsnip is a necessary ingredient, it gives the broth a delicate aroma, especially if it is added fresh. Root crops are cleaned only with a stainless steel knife, and washed in very cold water so that they do not lose their aroma.

The honey that bees collect from parsnip flowers is light, with high taste qualities. Together with linden, especially in Bashkiria and the Volga region, parsnip is one of the best honey-bearing plants; its honey productivity reaches 400-600 kg from 1 hectare.

Herbal infusion. 1 tablespoon of raw material per 400 ml of boiling water, boil for 10 minutes. in a water bath, then infuse for 2 hours, filter, squeeze, bring to the original volume. Take 1/3-1/2 cup three times a day for 20-30 minutes. before eating

Decoction of fresh grass. 1.5-2 tablespoons of raw materials per 200 ml of boiling water. Boil for 15 minutes. in a water bath, filtered, squeezed, brought to the original volume with warm boiled water. Take 1/4 cup 3-4 times a day.

Fruit decoction. 1/2 teaspoon of chopped fruit per 200 ml of boiling water. Boil for 15 minutes. in a water bath, filtered, squeezed, brought to the original volume with warm boiled water. Take 1/4 cup 3-4 times a day.

Infusion of dried roots. 1 dessert spoon of chopped dried roots per 400 ml of boiling water. Boil for 15 minutes. in a water bath, insist until cooling, filter. Take 1 tablespoon after 4 hours.

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