Parsnip- This vegetable crop, which is similar to parsley root, with larger leaves. The taste is very spicy and aromatic, close to the celery plant family. Looking at this plant, you can see that the root crop is spherical, small, with a rough surface. The root vegetable itself is yellowish, and its flesh is white. The stem is most often smooth and highly branched. The leaves are pinnately branched with blunt edges. Smooth on top and rough below. Parsnips can be classified as a member of the celeryaceae or umbellaceae family. It blooms with small yellow flowers.
This plant is one of the most fortified among vegetables. It contains a lot of carbohydrates that are easily absorbed by the human body, as well as proteins, fiber, sugar, starch and much more. Also contains salts of potassium, calcium, phosphorus, iron, copper and vitamins C, B1, B2. The essential oils contained in it give the richness of the aroma.
Parsnips are very good for planting, as they easily overwinter. open ground. The plant easily tolerates cold and even frost. The plant begins to germinate at temperatures just above zero. Moreover, the seedlings can withstand slight frost. The best temperature for a quick and good harvest of parsnips is about 15 degrees Celsius. The favorable soil for cultivating this crop is loamy with a deep dug layer, and also fertile. The plant is not picky. Parsnips are grown just like carrots, and most often even together with them. After applying manure, or after germination of cucumbers, onions and other light plants. In the fall, the soil is pre-treated with superphosphate and potassium chloride, and in the spring with urea. So, sowing begins with introducing seeds into the soil to a depth of three centimeters. For the most successful harvest, it is important to maintain moisture, for this it is watered three or even four times. After good moisture, no matter artificial irrigation or natural rain, the soil is loosened.
Parsnips are harvested around the time of frost in late autumn. In the case of wintering the plant, the leaves are removed and the rhizome is hilled up. After harvesting, the plant retains its beneficial properties longer if it is stored in a cool place sprinkled with sand.
Like any living creature, parsnips have enemies that can easily defeat them. These include: septoria, black spot, white and gray rot, wet bacterial rot and damage by caraway moth.
Applying everything useful tips, you will be able to produce a harvest rich in vitamins.
Parsnips are used in cooking various dishes, in aromatherapy and herbal medicine. This way it stimulates appetite and restores digestion. Strengthens blood vessels and is also a pain reliever. And it has an antispasmodic effect in urolithiasis and kidney stone diseases. Parsnip has a tonic property and is used for loss of strength, spring ailments, and after serious illnesses. That is, it is used as an aphrodisiac. Dried parsnip roots are used in seasonings in powder or mixture form. Green parsnip leaves, although slightly spicy, are also used in cooking, both fresh and dried. It is often used when preparing soup mixtures for future use, added to any vegetable dishes for flavoring. Parsnips play an important role in the canning industry, being mandatory ingredient many canned foods, for example vegetables. Parsnips are very good for canning, pickling cucumbers, and in marinades. It is also a very valuable crop for feeding animals and birds.
Parsnip fruits contain essential oil with unpleasant smell. The essential oil content in different growing areas ranges from 1.1 to 2.1%. The composition of the essential oil includes ethyl and octyl alcohols, petroselinic and butyric acids. In addition, the fruits contain furocoumarins belonging to the psoralen group, xanthoxin, isopimpinellin, and a small amount of sphondin. The content of various furocoumarin components varies in different varieties parsnip. The varieties “Student” and “Guernsey” are richest in furocoumarins. Up to 10% were found in parsnip fruits fatty oil and flavonoid glycosides.
Furocoumarins, especially xanthotoxin, are also found in other parts of the plant, but in much smaller quantities. The herb contains essential oil.
Parsnips are used in dietary nutrition with cholelithiasis and kidney stone diseases, padagre, after serious illnesses, for nervous diseases, tuberculosis, emphysema, pneumonia, bronchitis, to improve the function of the digestive organs. Parsnip stimulates appetite, stimulates the activity of the endocrine glands, metabolism, strengthens capillary walls, relieves spasms, has a strong diuretic effect, promotes the removal of stones and salts with an analgesic, bactericidal and calming effect.
Prepared for medicinal purposes decoctions of roots, leaves or fruits. To prepare a decoction, add 1 tablespoon of herb (or leaves) to 2 glasses of water, boil for 10 minutes, leave for 2 hours. Drink 1/3-1/2 cup 3 times a day, 20-30 minutes before meals.
A decoction of leaves, roots or seeds is used to treat baldness. To do this, the decoction is taken orally, 1 tbsp. spoon 3 times a day. At the same time, rub into the scalp Fresh Juice roots or tincture of leaves, seeds or roots in a ratio of 1:10 every other day for a month. If necessary, the course of treatment is repeated after a month.
Infusion of roots Used as a general strengthening and tonic for general loss of strength and recovery after heavy operations. To prepare it, fresh crushed roots (2 tbsp. spoons) are mixed with 3 tbsp. spoons granulated sugar. Fill them with a glass of water, boil for 15 minutes, leave for 8 hours and drink 1/3 glass 3-4 times a day 15 minutes before meals.
Parsnip juice contains very little calcium and even less sodium, but it is very rich in potassium, phosphorus, sulfur, silicon, and chlorine. The nutritional value of this vegetable is not as high as some other tubers, but healing properties juice, leaves and roots of parsnip are very high.
A large percentage of potassium is so valuable for the brain that parsnip juice is very successfully used for many mental disorders. Attention! Parsnips are not recommended for people sensitive to sunlight or suffering from photodermatoses. Contact of wet skin with parsnip leaves and fruits causes burns and inflammation of the skin of the hands, especially in blondes.
Preparations from parsnip fruits have strong antispasmodic properties and photosensitizing activity, i.e. they increase skin sensitivity to sunlight. The drug has photosensitizing properties Beroxan. It helps restore skin pigmentation in cases of vitiligo or leukoderma, as well as in the treatment of baldness. Beroxan is used internally in the form of tablets or externally as a solution for rubbing.
Another preparation from parsnip fruits - pastinacin used to prevent attacks of angina in mild forms of coronary insufficiency and in neuroses accompanied by spasms of the coronary vessels. It is used internally in the form of tablets.
Parsnips are important as a vegetable and herb used in the canning industry.
The fruits of parsnips serve as medicinal and technical raw materials. The color of the fruit is light brownish-straw, the essential oil tubules are dark brown. The smell is weak, peculiar, the taste is spicy, slightly hot. The permissible content in raw materials,%: moisture no more than 10; total ash 6; organic impurities 10; mineral impurities 1. The content of the amount of furocoumarins in terms of absolutely dry raw materials must be at least 1%.
Raw materials are packaged in 30 kg bags. Store in a dry, ventilated area on racks. Shelf life: 3 years.
Dish recipes
The root of garden parsnip, thick and fleshy, like the leaves, is widely used fresh and dried, like parsley, in salads and soups. To prevent it from turning black, parsnip root, like potatoes, is dipped immediately after peeling in cold water or cut with a knife, which is periodically moistened in water. Cook the parsnip pieces for no longer than 10 minutes so that they remain tender but do not turn into a puree. On large pieces you need to spend 20 minutes. When ready, drain and serve with sour cream or puree with butter and black pepper. Parsnip puree. Properly cooked parsnips are sweet and nut-like. Parsnips should be steamed, unpeeled, until tender or roasted. Then you need to peel it and cut it lengthwise, along the root. If it has a large core, remove it. Mash and serve like mashed potatoes.
Parsnip salad: 500 g parsnips, 100 g mayonnaise, 2 tomatoes, parsley or dill. Cut the parsnips into pieces and steam until tender, then drain in a colander, drain and season with mayonnaise, add herbs. Place the salad on a plate and garnish with tomato slices.
Parsnip soup: 500 g parsnips, 300 g raw potatoes, 1 onion, 1 liter of broth, greens. Boil parsnips and potatoes in broth. Season the soup a small amount fried onions. Add salt. At the end of cooking, add chopped herbs.
You can harvest parsnips for future use fresh, dry or pickled.
(Green and spicy vegetable plants)
Parsnip
Other names: meadow parsnip, common parsnip, white carrot, spindle root, field borscht, lat. — Pastinaca sativa L. Parsnip root is used in the form of decoctions as a medicinal remedy.
Parsnip (root) is a biennial herbaceous plant, a species of the genus Parsnip, family Umbelliferae, with a height of 30 cm to 1 meter or more. This plant was obtained as a result of centuries-old selection from wild parsnip, which is found everywhere in Ukraine, Western Siberia, the Caucasus, Western Europe, America, Turkey and other countries. Parsnip differs from its wild relative primarily in its thick and spicy-sweet root.
The stem of parsnip is erect, grooved-faceted, pubescent, branched in the upper part. The leaves are large, unpaired-pinnate, with 2-7 pairs of ovate and pubescent sessile leaves. Lower leaves not large, short-petioled. The flowers are small, bright yellow, regular, collected in a complex umbrella of 8-15 rays.
The seeds of parsnip are round-elliptical, flat-compressed, yellowish-brown in color. The root vegetable is white, thick, sweetish in taste, and smells pleasant. In most cases, the shape is cone-shaped, like a carrot. Parsnips bloom only in the second year, in July-August. The fruits ripen in September.
Parsnip, plant composition
Parsnip became known as a cultivated vegetable plant from the end of the 12th century, but it began to be widely used in the 18th century. And in Rus' it appeared even earlier than potatoes.
This plant has a complex composition rich in useful substances; its roots contain a significant amount of essential oils, thiamine, vitamins C, B1, B2, PP, nicotinic acid, riboflavin, proteins, starch, pectins and other substances. Furocoumarins, flavonoid glycosides and coumarins are found in the fruits (seeds), and the essential oil in the fruits is from 1.5 to 3.6%, i.e. quite a lot. The composition of the essential oil includes octyl-butyl ester of butyric acid, which determines the peculiar smell of parsnips.
Parsnip, application
Besides the beautiful culinary properties, parsnip (root) also has a number of medicinal properties. Thus, ancient Greek doctors used parsnips to stimulate appetite, as an analgesic and diuretic, or as a remedy for colic, to improve sexual functions (increases desire, male strength and etc.).
The medicinal properties of parsnip have been confirmed by modern traditional medicine. Currently, the pharmaceutical industry produces drugs from parsnip such as Pastinacin, Beroxan, Eupiglin, etc. Pastinacin is used mainly as an antispasmodic for angina pectoris, cardioneurosis and neurosis. These tablets are also prescribed for spasms in the gastrointestinal tract, for problems in the biliary tract or with the kidneys. Beroxan is used for psoriasis, vitiligo, alopecia areata and others skin diseases, both externally and internally.
IN folk medicine Parsnips are also widely used. Fruits, leaves and roots are used for medicinal purposes. A decoction of parsnip roots helps with coughs, as an expectorant (to soften and separate sputum), and a water infusion is used as a tonic during the rehabilitation of seriously ill patients. Parsnip improves digestion, strengthens the walls of blood vessels, it is used for the prevention and treatment of diseases of the heart and blood vessels, and is also used for kidney stones and cholelithiasis, pancreatitis, nervous diseases, bronchitis, gout, pneumonia, etc. A decoction of parsnip roots promotes hair growth. Grated fresh parsnip root relieves attacks of liver, kidney and stomach colic (used as a painkiller).
Parsnips, decoctions and infusions
Parsnip root decoction
1 tsp. crushed roots, pour 1/2 liter of water, boil for 10 minutes, strain. Drink during the day for the above diseases.
Parsnip leaf decoction
1 tbsp. pour a spoonful of dry crushed parsnip leaves into 0.5 liters of water, boil over low heat for 10 minutes, then strain. Drink 1/4 cup 3 times a day 20 minutes before meals for 1 week, then drink another 1 week, but 3/4 cup, to improve appetite, etc.
Also used in folk medicine parsnip root juice , it is rich in potassium, silicon, phosphorus, sulfur, chlorine, etc. It is used for brittle nails, and since the juice has a beneficial effect on the functioning of the lungs, bronchi, and brain, it is also drunk for emphysema, pneumonia, tuberculosis, various mental illnesses or as a tonic. Drink freshly prepared juice from the root, 1 tbsp. spoon, 3-4 times a day before meals with the addition of honey to taste.
Even in ancient times, people drank to improve appetite alcohol tincture from parsnip roots in moonshine. Although this is not The best way solutions to the problem, but for those who have such a bad habit of drinking 100 grams by lunch, it is better to drink parsnip tincture, at least there will be some benefit.
And for seriously ill patients, or after surgery, to restore strength, they are given a water infusion of parsnip roots - 100 ml, plus 1 tablespoon of honey. Drink 3 times a day, 30 minutes before meals. The course of treatment is 1 month.
Parsnip infusion
The root has a calming effect and can relieve spasms. blood vessels. It is used for neuroses, hypertension, muscle cramps, angina pectoris, to improve sleep, etc.
Or, there is also this recipe for an infusion, for those with a weakened immune system and more: take 2 tablespoons of crushed root, throw it into a thermos and pour 1 glass of boiling water. Leave for 12 hours, usually done overnight, and then add 1 tbsp. spoon of honey and take 1 tablespoon per 30 minutes. before meals, 3-4 times a day.
Parsnips for baldness
For baldness, you can make a hair mask by mixing dry parsnip powder with a moisturizing mask, wrap your head in a towel, wait 15 minutes, then rinse. Your hair will become noticeably thicker and its growth will accelerate. Or, you can rub parsnip infusion into your head, in a bath, after a steam room, when the pores of the scalp are finally opened, in case of hair loss.
Growing parsnip (root) is not at all difficult. It is not whimsical, grows well in garden and other soil, but loves and tolerates the sun well, although it also loves moisture. It is sown like carrots in autumn or spring, in rows. For better similarity, it is better to soak the seeds for 2 days before sowing. The harvest is harvested in late autumn, maximum in early spring, before the leaves appear. You can leave a few root vegetables for the second year, then you will get fresh seeds, but the root will no longer be suitable for consumption.
Parsnips are now widely used in cooking and confectionery production. Its roots are dried, consumed stewed, boiled, and also used as a seasoning for soups, side dishes, meat or as a spice for vegetable salads.
Parsnips, contraindications
Parsnips should not be consumed by people with photodermatosis, by young children, by individual intolerances, and with caution by older people.
It should be remembered that parsnips contain furocoumarins, which increase skin sensitivity to light. Therefore, it is not advisable for people with white and delicate skin to consume parsnips before going to the beach.
Parsnips are a root vegetable that looks similar to white carrots. Parsnip root has a sweetish-spicy taste and is quite strong and pleasant aroma. It contains many mineral salts, vitamins, fiber and essential oils. It contains vitamin B2, which helps the body's energy metabolism.
Parsnip root contains potassium, calcium, phosphorus, sodium, iron and folic acid. It contains vitamins A, B, C and PP. Due to the content of magnesium, zinc and vitamin B2, parsnip root supports the functioning of the immune system and will be useful in case of loss of strength.
Parsnip root is a champion in the content of easily digestible carbohydrates. Essential oils and enzymes in its composition give it expectorant and diuretic properties. It will be useful for diseases of the stomach, kidneys, and will help in the treatment of kidney stones. Parsnip root is much healthier than other vegetables. It is able to improve the functioning of the digestive system, cleanse the body of toxins, and detoxify the body. Help improve appetite and alleviate stomach diseases.
The use of parsnip root in folk medicine
In folk medicine, an infusion of parsnip roots is used for dropsy as a diuretic. For stomach, liver and kidney colic, a decoction of it is used as a painkiller. When coughing, a decoction and infusion will help soften it and increase sputum production. The decoction is a tonic for a weakened body. An infusion of parsnip roots with sugar will help improve your appetite.
When buying parsnips, try to choose strong, crisp roots with smooth, crack-free skin. Old parsnip roots have a strong flavor and need to be cut out from the center before cooking. Do not buy soft parsnip roots with dark spots. The most delicious are the medium-sized parsnip roots. If you want to store parsnips, clean off any dirt from them. For long-term storage cut off the top. If you leave the tail, moisture will escape from it.
How to cook parsnips?
Before cooking parsnips, peel them, cut off the tail, cut the root vegetable into two parts, and then into pieces. To prevent parsnip root from turning black, immerse it in cold water immediately after peeling. Or clean with a knife, moistening it with water regularly. You can scrape the young root and then bake it. Parsnips can be steamed, boiled or baked. Cook the pieces for no more than 10 minutes, if they are large - 20 minutes. The pieces should become soft. When the parsnips are ready, drain the water.
Parsnip root can be used dried or fresh, adding to salads and soups. It can be used as a seasoning for meat, vegetable soups and curries, boiled meat, for cooking vegetable sauce, caviar and pancakes. Parsnip sauce goes well with cauliflower.
Parsnip root can be served fried or stewed. You can serve the finished parsnips with sour cream, or make a puree from it. He is great side dish to meat. The parsnip root is baked, spread out along with the meat or greased with fat for 45-60 minutes, until it appears golden crust. If you roll pieces of boiled parsnip root in dough and fry, you can make pancakes. In order to prepare parsnips, you need to peel and wash them. Then cut into strips and place on a drying rack to dry.
Recipes with parsnips
To prepare parsnip and ham puree soup, you will need 1 onion, carrots, 250 g parsnip root, ham and 1 l vegetable broth. Chop everything finely. Bring the broth to a boil and add all the ingredients. Cook them for 30 minutes. Using a blender, puree the soup and return everything back to the pan. The soup should be seasoned with salt and pepper. Serve with cream.
Making pizza with parsnips. Take 1 parsnip root, red onion, carrot, zucchini, celery, 2 green chilies, tomatoes, 4 cloves garlic, 75 g cheese. Preheat the oven to 220C. Spread the pizza base with 1 tbsp. spoon tomato paste. Bake for 60 minutes. Then place the chopped vegetables in the pizza pan and add grated cheese. Bake for 10 minutes until the cheese is melted.
Sweet parsnips with mustard and Bulgarian cream soup
To prepare parsnips with mustard, peel 1 kg of parsnips and boil for 3 minutes. Then drain the water and wash under cold water, set aside. Meanwhile, beat 1 tbsp. spoon of mustard seeds, 2 tbsp. spoons of sugar, 3 tbsp. spoons olive oil, pepper and salt. Sprinkle the parsnip root with the resulting mixture and place in the oven. Cook until golden brown, 40 minutes.
For Bulgarian cream soup you will need 1 parsnip and celery root, 4 potatoes and carrots, 2 parsley roots and garlic cloves, 1.5 cups sour cream, 4 tbsp. tablespoons vegetable oil, 1 tbsp. spoons of flour and chopped herbs. Peel the vegetables and chop finely. Place the vegetables in salted boiling water and add chopped potatoes to them. Then prepared vegetables pass through a sieve. Fry the flour in oil and dilute with sour cream, combining with vegetable puree. Then bring the soup to a boil and add herbs and garlic. Cover with a lid and simmer for another 8 minutes. Serve the soup with croutons.
– one of the most famous root vegetables in our region. This vegetable belongs to the Umbelliferae family. Its population is quite large that, along with a unique set of useful qualities makes parsnips almost indispensable for many areas of human life: nutrition, traditional pharmacology and folk medicine, cosmetology. The properties of parsnip are multifaceted, which is why you need to know as much as possible about it.
Chemical composition of parsnip
The composition of parsnip is multifaceted and includes a large number of components, which determines its diversity useful properties. The plant juice contains a small amount of calcium and sodium, but parsnips are rich in sulfur, phosphorus, potassium, chlorine and silicon.
Parsnips, whose calorie content and nutritional value are not as high as those of individual vegetable tubers, have significant beneficial properties of individual parts and the plant as a whole, which is noted by experts in various areas. The high concentration of sulfur and silicon in the chemical composition of parsnips helps protect nails from brittleness. Chlorine and phosphorus, which is beneficial for respiratory tract, predetermine the unique benefits of parsnips for people predisposed to lung diseases.
The percentage of potassium, which is quite important and valuable for the brain, is also very high, which is why parsnips are often used to increase brain activity.
Did you know?Parsnips were first mentioned only in the 1st century BC. Famous Roman scientists and discoverers - Pliny and Dioscorides - noted its extraordinary beneficial properties. Later, during excavations of Neolithic settlements, remains of roots and seeds of this plant were found. On the territory of our country, parsnips appeared around the 18th century and were called “field borscht”.
Calorie content and nutritional value of parsnips
Calorie content of parsnip – 47 kcal/100 g fresh product. Nutritional value of parsnip fruit per 100 g of fresh product: 9.2 g of carbohydrates, 1.4 g of proteins, 0.5 g of fat.
The benefits of parsnips for the human body
The benefits of this vegetable for the human body are invaluable. That is why it is often included in the composition of medications and traditional medicine recipes. Parsnip, medicinal recipes which are available and widely known, effectively affects various body systems and maintains their health.
For hormonal levels
Thanks to the multicomponent and unique chemical composition, parsnips are characterized by a high concentration of essential oils and other active substances and biological components, helps to activate the functioning of human glands. Thus, the beneficial properties of this fruit are valuable for stimulating the production of various enzymes in the body and influencing the release of individual hormones. It is not for nothing that in folk medicine parsnips are considered to be a vegetable that effectively helps maintain vitality and increased sexual activity. It is noteworthy that this is especially effective in older people, for whom it plays an irreplaceable role.
For breathing
Parsnips are one of the most useful fruits for respiratory diseases and respiratory system generally. This fact is due to the fact that eating the vegetable has a beneficial effect on the condition of the bronchi and lungs of people suffering from tuberculosis and asthma. Many experts note that the beneficial properties of parsnips can significantly help in the fight against emphysema. High concentration of ascorbic acid and carotene included in chemical composition vegetable, has a positive effect on the immune system and reduces the risk of colds. With the development of such diseases, decoction and infusion are excellent.
For digestion
The high concentration of essential oils in parsnip and its very specific taste provokes the active release of digestive enzymes and gastric juice. This helps increase appetite and speed up food digestion. The benefit of this vegetable also lies in its extremely low nutritional value, since parsnip root contains several times fewer calories than even celery. In view of this, eating this vegetable will not affect your weight or figure in any way.
However, it is worth noting that excessive consumption of parsnips, which are low in calories, is not necessary for people suffering from digestive diseases, since the benefits can quickly give way to unwanted side effects.
For kidneys and bladder
The health of the human excretory system can be maintained thanks to the diuretic properties of parsnips. The processes caused by parsnip substances stimulate the dissolution of stones and prevent the reabsorption of urine. As a result, parsnips have a positive effect on the excretory system as a whole. In addition, parsnip itself and derivatives based on it are recommended to be taken in case of inflammatory processes with prostatitis, inflammation of the gallbladder and bladder, and cystitis.
Important!It must be taken into account that parsnips are strictly contraindicated when urolithiasis in later stages, as it can stimulate the onset of stone passage. Moreover, significant consumption of this product can cause blockage of the urinary tract with large stones.
Preparations based on parsnip
Medicinal development of parsnip in Lately picks up high speeds, which is not surprising given large quantity useful substances and variety of properties. Already, the extract of furocoumarins from parsnip (bergapten and xanthoxin) serves as the basis for a number of pharmaceutical products for various purposes. These include Pastinacin and Beroxan, which have antispasmodic and photosensitizing effects, respectively.
Thanks to a certain set of specific enzymes and substances in the composition of parsnip, drugs produced on its basis stand out from a number of pharmaceutical products by their uniqueness.
For "Beroxan" the achieved effect is as follows:
- activation of the restoration processes of skin pigmentation, as well as hair growth during alopecia;
- stimulation of melanin formation in cases of irradiation with ultraviolet rays;
- restoration of skin sensitivity to exposure sun rays;
- effective counteraction to vitiligo disease.
The tablets are taken orally. In accordance with the doctor's prescription, Beroxan is taken 1-4 times a day, 0.02 grams 4-1 hour, respectively, before irradiation sessions with long-wave ultraviolet rays. The course of such treatment is 5 radiation sessions, between which there must be a three-week break. The maximum permitted dosage of the drug is no more than 6 grams.
The action of "Pastinacin" is:
- relaxing spasms of the intestinal muscles and coronary vessels;
- calming effect;
- effective treatment of neuroses, coronary heart disease, angina attacks, all kinds of forms and types of coronary insufficiency (coronary neurosis and coronary artery sclerosis).
Use in folk medicine: treatment with parsnips
Parsnips have gained considerable popularity and widespread use in folk medicine. IN medicinal purposes Infusions, decoctions and even juice of this amazing vegetable are used. It is noteworthy that the chemical composition of the plant allows it to be used in both traditional and traditional treatment. The benefits of parsnips for men and women are irrefutable, so it is advisable to know the most effective recipes.
Parsnip juice
Parsnip juice is an excellent remedy, recommended for general loss of strength. Along with this, drinking juice can improve digestion, increase appetite, and also strengthen the walls of blood vessels and capillaries. The juice of this vegetable has a strong expectorant property, as well as a tonic and analgesic effect.
Parsnip juice is often prescribed in the treatment and prevention of cardiovascular diseases of varying complexity (coronary insufficiency, neuroses, angina attacks, coronary spasms, etc.), renal, gastric and hepatic colic. Moreover, taking the juice as recommended is effective for edematous conditions. Certain chemical components in parsnip make its juice a kind of stimulant and activator of sexual function.
To achieve a medicinal effect, parsnip juice mixed with honey should be taken 1-2 teaspoons half an hour before meals.
Important!For medicinal purposes, you can only use juice squeezed from the root vegetable! The stem and seeds of the vegetable contain high concentration substances that may cause side effects.
Parsnip leaf tea with a calming effect
Parsnip tea has long been used in folk medicine as a potent remedy to quickly get rid of delirium tremens and hallucinations. The calming effect of parsnip leaf tea helps stabilize the nervous system, as well as filling the body with a healthy spirit and new energy. Tea prepared according to a similar recipe activates the restoration of melanin in the body, lost from exposure to ultraviolet rays.
To prepare tea, you need to mix crushed, dried parsnip stems with linden and honey, pouring the resulting mixture with a liter of boiling water. Infused and carefully strained tea retains its beneficial properties for up to 3 days, but it is advisable to make a fresh infusion daily.
Parsnip leaf decoction
A decoction of parsnip leaves is one of the most effective and popular modern traditional medicine, which, along with the simplicity and availability of the recipe, demonstrates extraordinary effectiveness. A decoction of the leaves is used in the treatment of a number of diseases, and there is practically no alternative effective remedy.
- Decoction of parsnip leaves for baldness
- Decoction of leaves for kidney stones and urolithiasis
A decoction of the leaves shows good results in the treatment of kidney stones and urolithiasis. To make a decoction you need 1 tbsp. l. Thoroughly chop the prepared and dried leaves, pour in 1 liter of filtered water and boil for 30 minutes, then strain thoroughly and place in a warm, dark place for a day. The recommended dosage for this decoction is 1 tbsp. l. 3 times a day. - Decoction of leaves for colic
Parsnip root decoction
A decoction of parsnip root vegetables is recommended to be taken to combat inflammatory processes, colds, nervous system disorders and other problems. It is noteworthy that the effectiveness of a decoction of parsnip roots, prepared according to a traditional medicine recipe, in some cases significantly exceeds the effectiveness of traditional medicine.
- Decoction for colds and coughs
- Decoction against hair loss
- Decoction of roots for depression
The chemical composition of parsnip contains a high concentration of substances that have a beneficial effect on the nervous system, so a decoction of this vegetable is often used to combat depression. To prepare this remedy, you need to mix one pre-prepared chopped parsnip root with 50 g of honey, 5 mint leaves, 5 linden inflorescences and add 2 liters of water. Boil the broth for half an hour, then leave for 24 hours. Drink a decoction of parsnip roots 3 times a day, regardless of meals.
There are a lot of traditional medicine recipes variety of options parsnip infusions, which are equally effective in treating many diseases. It is noteworthy that the final result of the parsnip infusion includes a constant list of components.
To prepare the infusion, you need to carefully chop a large root vegetable, compact it into a container until the juice is released and pour in 0.5 liters of vodka. You need to infuse the composition for a month in a dark place, stirring and shaking occasionally.
Did you know?Parsnip and derivatives based on it (especially those based on the root vegetable) can effectively relieve spasms of blood vessels and lower blood pressure. It is often used to treat hypertension, muscle cramps and even angina.
How to use parsnips in cosmetology
Parsnips, the benefits and harms of which have already been proven in traditional and folk medicine, are also widely used in cosmetology. The rich mineral complex and the presence of ascorbic acid in the chemical composition of this plant determine the fact that modern cosmetology almost impossible without the use of parsnips in one form or another.
Contained in parsnip roots, it is customary to use it for cellulite, the treatment of acne and other inflammations of the skin, as well as for smoothing out fine lines and wrinkles. Antioxidant properties plants make it possible to effectively use the extract for the treatment of dermatological diseases, however, parsnip has gained the greatest popularity in cosmetology as a basis for masks.
Such products are characterized by an incredible whitening effect and also nourish the skin. It is noteworthy that you can enjoy such masks not only in expensive cosmetic centers, but also by preparing them yourself at home.
- Anti-wrinkle mask based on parsnip.
- Parsnip root – 1 pc.;
- Vegetable oil – 1 tsp;
- Egg yolk – 1 pc.;
- Honey – 1 tsp;
- Water – 0.5 l.
- Parsnip-based mask against skin inflammation
- Parsnip root – 1 pc.;
- Mint leaves – 5 pcs.;
- Honey – 1 tbsp. l.;
- Vegetable oil – 2 tbsp. l.
The parsnip root must be grated on a fine grater, and the mint leaves must be chopped. The resulting components are mixed and pressed in a bowl until the juice is released. After this, the composition is seasoned with honey and vegetable oil. This cosmetic product should be applied to the face in a circular motion and left on for 10-15 minutes, then rinsed off with micellar water. Important!Prolonged skin contact with chemicals parsnips can significantly increase its sensitivity to factors of various kinds. Therefore, it is strongly recommended to follow the rules for applying a cosmetic mask based on this plant.
How to prepare parsnip raw materials for medicinal purposes
The beneficial properties of parsnips predetermine the active use of parsnip raw materials for medicinal purposes. All parts of the plant are useful, so the roots, stems and fruits of parsnips are harvested. The recommended harvesting method is determined by the further use of the raw materials, so it is important to take this factor into account.
Important!For harvesting, you can only use parsnips that do not have external damage or cracks. Their presence is an indicator of obvious diseases - such fruits, regardless of the harvesting method, are less useful and will not be stored for a long time.
Parsnip roots are used both fresh and dried. They are harvested in late autumn (usually at the end of autumn harvest harvest) when the weather is dry and the ground is slightly damp. Parsnips, the root of which is quite tender, need to be carefully dug up with a garden fork and slowly pulled out by the tops. Subsequently, the above-ground part is cut off and the roots are dried in an accessible way.
Did you know?The roots can be quickly dried in the oven. To do this, you need to carefully cut the selected root vegetables into strips about 3 cm thick and place them on a baking sheet in an oven preheated to 50 °C. The raw materials need to be dried for 10-20 minutes, stirring occasionally. Store the dried root in a glass jar.
To use fresh, the roots should be placed in a basement or cellar for storage. It is best to place them in damp sand, which will significantly extend their shelf life.
Parsnip stems with leaves (plant grass) must be harvested during flowering. The cut stems should be carefully laid out in a thin layer on a sheet of paper or thick fabric and dried in the open air, protected from shade and drafts. For proper drying, they need to be stirred periodically.
Parsnip fruits are harvested after reaching full maturity. After harvesting and drying the umbrellas, they are thoroughly cleaned of seeds. The collected seeds, which are the fruits, should be placed in a dry glass jar. Fruits prepared in this way can be stored for 3 years.
What harm can parsnips cause?
Despite the use of parsnips for different purposes and in different areas, they can also cause harm. Thus, even slight contact of wet areas of the skin with fruits or individual leaves of this plant can cause burns. varying degrees. People who have fair and hypersensitive skin should be especially careful and careful with this plant.
This is due to the fact that contact with parsnips can increase the sensitivity of human skin to sunlight. Moreover, parsnips contain potent substances, so contraindications include individual intolerance.
Parsnips are rightfully considered one of the most useful root vegetables. For various reasons, it is often underestimated, but this in no way affects the widespread and highly effective use of parsnips in various areas of human life.
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Parsnips are one of the root vegetables grown in Russia. Of course, it is not as popular as many other vegetables, but still it occupies a certain place in gardens and in the diet of Russians. Find out what beneficial properties and contraindications the parsnip vegetable has, its calorie content and chemical composition.
The type of parsnip, which is used in cultural cultivation, belongs to the Umbrella family. It is a 2 or perennial spicy-flavoring vegetable plant.
Its root is used in cooking as a spice, and in folk medicine – white root vegetables and tops. The chemical composition of the parsnip vegetable includes easily digestible proteins and carbohydrates (for which it occupies one of the main positions among many root vegetables). By content simple carbohydrates it is 2 times higher than carrots, and in terms of mineral and vitamin content it is 3 times higher than the well-known parsley and dill.
In addition to them, this spicy vegetable contains the following minerals: Na, Ca, S, F, Cl and Si, but most of all it contains potassium. Parsnips also contain many vitamin compounds from group B, vitamins C, PP, carotene, and aromatic essential oils. The nutritional value of this plant lies precisely in the carbohydrates, vitamins and mineral elements that enter the body after its consumption. The calorie content of the vegetable is low and amounts to 75 kcal per 100 g of product.
What are the benefits of parsnips for the body?
The benefits of parsnips for humans and their health are invaluable, which is why it is often included in medications (for example, drugs for the treatment of cardiovascular diseases) or products prepared according to folk recipes. The substances included in its composition actively affect different systems human body, maintain them in a healthy state or help restore their functionality. Parsnips have a particularly strong effect on the gastrointestinal tract, nervous and cardiovascular systems.
Among the beneficial properties of parsnips, one can note the effect on the respiratory tract, so its use will be useful for people who are predisposed to lung diseases. It can and should be eaten to enhance brain activity, strengthen capillary walls and stimulate hematopoiesis, as well as to relieve fatigue and build muscles. The vegetable improves metabolism and enhances the functioning of the endocrine glands thanks to bioactive substances. Due to this, the production of certain hormones increases.
Fresh vegetable juice and decoctions from it are an excellent expectorant, tonic and analgesic. Parsnip root improves appetite, digestion and absorption of food, enhances the secretion of gastric juice and enzymes involved in digestive processes. It affects intestinal motility, has a laxative effect, and helps reduce spasms during colic in the kidneys and liver. The juice will be useful for mental fatigue, depression, mental disorders, and disruptions in the functioning of the nervous system.
The effect of parsnips on the urinary system is known. Under its influence, sand is removed and stones are dissolved, excess fluid and toxins are removed from the body. Fresh root and a decoction based on it can be used for inflammation that occurs in organs located in the pelvis, such as diseases of the female genital organs, cystitis and prostatitis. Parsnips are also useful during postoperative recovery after surgery to remove stones from the kidneys and gall bladder due to its strong analgesic and antispasmodic properties.
Due to its high content of vitamin C and carotene, parsnips have a positive effect on many immune reactions occurring in the body. When consuming fresh root, the likelihood of contracting infections is reduced, and in case of respiratory diseases, a decoction from it will help cure cough.
Essential oil, obtained from parsnips, increases libido, so it can be recommended to men who have problems in this area and to everyone who has reached the age of 50.
Parsnip greens help cure gout and fight diseases caused by high acidity. It goes well with protein foods; for example, if you consume at least 150 g of the leaves of this plant per day, they can replace about 5 servings of food rich in proteins. Parsnips can be useful even for those who are planning to lose weight or intend to maintain their weight within normal limits. It is low in calories, so it will not contribute to the accumulation of extra pounds.
The benefit of parsnip for children is that thanks to it, vitamins and elements that are very necessary for them at this time enter the growing body. Besides spicy vegetable quite tasty, with a strong aroma, so in combination with some other vegetables or fruits, children really like it.
Fresh leaves can simply be chewed to remove bad smell from mouth.
How to use parsnips in cosmetology
The medicinal properties of parsnip make it possible to use it for the treatment of skin diseases, for example, vitiligo, since it stimulates the formation of melanin and alopecia in skin cells (increases hair growth), and also strengthens nails.
Masks made from fresh pulp or with the addition of essential oil extracted from their plants are used to cleanse the skin during inflammation, acne, and also to smooth out fine wrinkles. Essential oil is also added to products that help fight cellulite. To prepare home remedies based on it, you need to add a few drops to cosmetic products for hair and skin, and you must also add any base oil to avoid irritating the skin.
Recipes for use in traditional medicine
Ways to use parsnip vegetable in folk remedies there are several. Decoctions, infusions, teas are prepared from it, or fresh juice is obtained. All these dosage forms has its own purpose and methods of preparation.
Parsnip juice
Fresh juice is often used to treat or prevent the occurrence of cardiovascular diseases, renal, hepatic and gastric colic, as well as edema. In order to achieve positive effect, you need to mix freshly squeezed juice with any kind of honey and take the medicinal mixture 30 minutes before meals, 1-2 tsp.
You can use juice obtained only from root vegetables, and not from leaves: they have a different concentration of substances, so they will not be able to have the same effect as roots. Due to the unique smell and taste, not everyone likes parsnip juice, so it is advisable to combine it with the juice of other vegetables or fruits and make cocktails from them.
Leaf tea
Tea from this medicinally interesting plant is used in folk medicine as an antidepressant, which helps in a short time to get rid of nervous tension, restore strength and tone to the body, and give it vital energy. It can be used to combat insomnia and even as one of the options for alleviating delirium tremens and the resulting hallucinations.
This drink has strong antispasmodic and thinning effects; they can be used to fight phlegm, spasms during bronchitis or mild pneumonia.
To prepare a soothing drink, you need to take dried and crushed parsnip stems and leaves, mix them with honey and linden flowers, and then pour 1 liter of boiling water. You can add sugar or honey to the drink for sweetness. Parsnip tea remains suitable for drinking for 3 days, but it is still better to prepare it every day and drink it fresh.
Decoction of parsnip roots and leaves
This drink will be useful for those who have excess fluid accumulated in their bodies and who are constantly on diets because of this. A decoction of parsnip root is made as follows: take 2 tbsp. l. finely grated root, pour 0.5 liters of boiling water, put on fire, where it is kept until boiling. After which the liquid is removed from the heat, poured into a small thermos, where it is left to infuse for a couple of hours. They drink it gradually, in small sips, or drink the entire volume at once. In addition to the parsnip decoction, you need to drink plain water to maintain water balance at the required level.
For urolithiasis and kidney stones, the decoction can be made using a different recipe. To do this you need:
- Take 1 tbsp. l. finely chopped fresh or dried leaves.
- Fill them with 1 liter clean water and boil for approximately 30 minutes.
- After this, filter and drink 1 tbsp. l. in a day.
For colic, a medicinal decoction is prepared from parsnip leaves according to the following recipe:
- Take 2 tsp. dry herbs, pour 2 tbsp. boiling water
- Place on the fire, keep on it until it boils and simmer for 10 minutes.
- Leave for 2-3 hours in a warm place.
- Drink 100 ml of prepared decoction three times a day.
For a cold, to eliminate coughing attacks and reduce other symptoms of diseases, prepare the following decoction:
- 2 tbsp. l. grated parsnip root vegetables, pour 1 liter of boiling water with 5 tbsp diluted in it. l. Sahara.
- Place in a warm place and leave for 10 hours.
- Drink 2 tbsp. l. 5 times a day.
Parsnip decoction works well for a wide variety of disorders in the body. Its effectiveness is so great that sometimes it has a stronger therapeutic effect than medications.
A decoction of parsnip roots will help not only with problems with internal organs, but also, for example, with hair loss. To obtain it, you need to take the juice from 2 parsnips and 2 carrots, pour 0.5 liters of boiling water into them and simmer over low heat for 30 minutes. When the liquid has cooled, you should drink it 3 times a day in the amount of 0.5 cups. The course of taking such a hair growth restoration product is until the desired result is achieved.
In addition to the root, you can use parsnip tops to obtain a remedy for baldness. A decoction based on it is prepared as follows:
- Take 2 tbsp. l. vegetable leaves, fill them with 1 liter of hot water.
- Place on fire and boil for 30 minutes.
- After this, the liquid is infused for 3 hours.
- Drink a decoction of only 1 tbsp. l, but not less than 3 times a day.
At the same time, you need to rub the liquid into the scalp with soft circular movements, after steaming the skin to allow nutrients easier to penetrate. After 15 minutes, wash your hair with warm water to rinse off the liquid. This will only enhance the effect of a cosmetic product based on the parsnip vegetable: after using it, the hair will grow faster, be fuller, thicker and more shiny.
Parsnip infusion
The alcoholic infusion of this plant is used in several variants to cure many diseases. Here is one of the recipes for a remedy that can be used to prepare a medicinal tincture. Grate or chop 1 large parsnip root, put the pulp into a container in which it will give juice. Pour it with 0.5 liters of vodka. Infuse the product for 1 month, leaving it in a dark place, stirring or shaking the jar from time to time. To improve your well-being or achieve a therapeutic effect, you need to take the infusion 1 tsp. 3 times a day.
Harm and contraindications for use
Like other garden vegetables, parsnips, which bring undoubted benefits, have some contraindications for use and consumption. For example, it is not advisable to use it for those with fair, thin skin and redheads, as this can provoke photodermatosis.
Harm from this spicy plant can also occur in the case of serious liver and kidney diseases, urolithiasis in the later stages (due to the diuretic effect, parsnips can provoke a sharp removal of stones and possible blockage of the urinary tract).
It is better not to use it if you have individual intolerance, as well as with pancreatitis during an exacerbation. It is not recommended for very young children or older people to eat root vegetables and parsnip tops.
Expert opinion
Gardener
Ask a question to an expertParsnip is a vegetable that combines many advantages: a rich chemical composition, nutritional value, an active medicinal effect on a healthy or not so healthy organism. The roots and leaves of this garden plant can bring undoubted benefits if used correctly.
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