White root: benefits and harms. What kind of vegetable is parsnip: photo, care features and beneficial properties

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). In terms of the content of simple carbohydrates, it is 2 times ahead of carrots, and in terms of the content of minerals and vitamins it is 3 times ahead of 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 in remedies prepared according to folk recipes. The substances included in its composition actively affect various systems of the 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 parsnip 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. In addition, the spicy vegetable is quite tasty, with a strong aroma, so in combination with some other vegetables or fruits, children really like it.

You can simply chew the fresh leaves to remove bad breath.

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 be sure to add any base oil to anti-cellulite products to prevent irritation on the skin.

Recipes for use in traditional medicine

There are several ways to use the parsnip vegetable in folk remedies. Decoctions, infusions, teas are prepared from it, or fresh juice is obtained. All of these dosage forms have their own purposes 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 a positive effect, you need to mix freshly squeezed juice with any type 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 parsnip decoction, you should also drink plain water to maintain your 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:

1. Take 1 tbsp. l. finely chopped fresh or dried leaves.
2. Pour 1 liter of clean water over them and boil for approximately 30 minutes.
3. 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:

1. Take 2 tsp. dry herbs, pour 2 tbsp. boiling water
2. Place on the fire, keep on it until it boils and simmer for 10 minutes.
3. Leave for 2-3 hours in a warm place.
4. 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:

1. 2 tbsp. l. grated parsnip root vegetables, pour 1 liter of boiling water with 5 tbsp diluted in it. l. Sahara.
2. Place in a warm place and leave for 10 hours.
3. 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:

1. Take 2 tbsp. l. vegetable leaves, fill them with 1 liter of hot water.
2. Place on fire and boil for 30 minutes.
3. After this, the liquid is infused for 3 hours.
4. 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 the nutrients to penetrate it more easily. 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

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Parsnip is a vegetable that combines many advantages: rich chemical composition, nutritional value, active medicinal effect on a healthy or not so healthy body. The roots and leaves of this garden plant can bring undoubted benefits if used correctly.

Not everyone knows that parsnip is a vegetable, and not just a great Russian poet. This plant, despite its usefulness, was undeservedly forgotten.

The homeland of parsnips is the Altai region and the south of the Urals. The heyday of the popularity of this vegetable occurred in the 12th-17th centuries. In Russia, it was used along with turnips as a winter staple. However, with the spread of potatoes, the popularity of parsnips gradually faded. Today, very few gardeners grow this vegetable, despite the fact that it has an unusually pleasant spicy taste and is of great benefit to the body.

Beneficial features

In terms of medicinal properties, parsnips can be compared to ginseng. It contains a huge amount of vitamins and minerals and is at the same time a low-calorie product. Therefore, parsnips can be confidently called a dietary product.

Eating this vegetable helps improve metabolism, normalize the functioning of the digestive system, as well as various glands. In addition, parsnip is a vegetable that can improve the functioning of the circulatory system. Due to its diuretic properties, it is effective for removing stones, sand and salts from the kidneys. Parsnips are also effective for sleep disorders and decreased sexual activity.

You can endlessly list what health problems parsnips can solve. Grass (or rather leaves), roots and seeds - all these parts of the plant are endowed with healing abilities.

Even such a large list of beneficial properties and a small number of contraindications have not led to the prevalence of parsnips among gardeners.

Agrotechnics of cultivation

The low popularity of parsnips can be explained by the fact that it can be quite difficult to achieve success even at the seedling stage. The fact is that the seeds of this vegetable remain viable for only one year.

If we talk about which group parsnips belong to, this vegetable can be described as a biennial plant. This means that in the first year a root crop grows from it, and only in the second year do seeds appear that can be collected and used for sowing.

To obtain high-quality planting material, several root crops should be left to overwinter. As soon as it gets warm, they will begin to grow and produce a large bush. Therefore, you should choose a place for them where they will not interfere. At the beginning of summer, umbrellas appear on parsnips. It blooms with small yellow flowers. The first seeds appear in about a month. Since they ripen for a long time and extremely unevenly, it is best to collect them regularly. To do this, just shake the umbrellas.

By the way, fruits that have overwintered in the ground can also be used for food. This should be done before the leaves appear. This will help replenish your supply of vitamins in the spring.

There are a large number of varieties of parsnips; their fruits can be cone-shaped or round. The following varieties have good keeping quality: Student, Best of All, Round Early, White Stork. Moreover, varieties that produce round fruits have lower yields, but they ripen much faster.

Parsnips are a vegetable that has very strong resistance to cold weather. Therefore, it can be sown in early spring, as soon as the soil warms up to seven degrees Celsius. The high content of essential oils in the seeds leads to their germination rate being very low. They germinate only after 10-20 days.

Parsnips love sunny places. The first two months it grows slowly. Caring for parsnips involves timely watering and weeding, and regular loosening. In sunny weather, parsnip leaves release essential oils that can leave burns on the skin. Therefore, care for it should be carried out with gloves or in cloudy weather. Parsnips are resistant to disease, but during the flowering period this crop is often attacked by various insects.

Root crops are harvested in late autumn. It is best to leave firm fruits that have a white-cream color for storage. They are stored in the basement, after drying and cutting off the tops. It is important to remember that it is best to eat medium-sized fruits, since the pulp of large ones may turn out to be woody.

And finally, one more interesting fact - parsnips practically do not accumulate nitrates. But this is very relevant in the modern world!

It is a pity that such a valuable vegetable is undeservedly forgotten. There is something to think about and, before it’s too late, purchase and sow such a useful plant!

Parsnip (Pastinaca) is a biennial vegetable plant that belongs to the Apiaceae family. People also call it white root, popovnik, field borscht or trestles.

Parsnip has the following names in other languages:

• in German – Pastinake;
• in English – parsnip;
• in French - panais.

Appearance

Parsnips are a vegetable crop that reaches two meters in height. It has a straight stem that branches upward. It has long, large leaves. Externally, parsnip root looks like a carrot, only white. Parsnip flowers are complex yellow umbels.

The fruits of the plant are greenish-yellow achenes that are disc-shaped. After ripening, the fruit is divided into two parts, each of which contains one seed. The fruits begin to ripen closer to autumn.

Kinds

There are 15 types of parsnips growing in Europe. Most Popular:

• Armenian (Pastinaca armena);
• sativa (Pastinaca sativa);
• shadow (Pastinaca umbrosa);
• Claus (Pastinaca clausii);
• forest (Pastinaca sylvestris);
• femoral leaf (Pastinaca pimpinellifolia).

Where does it grow?

Parsnips are not a wild plant. It is grown in Central Asia and Russia. It grows on dry soils, in vegetable gardens or fields. Parsnips are still widely grown in the Caucasus.

How to choose?

• Parsnip root should be white and firm (the whiter, the sweeter).
• The white root should not have dark spots or signs of spoilage.
• It is better not to choose large root vegetables, as they can be very stringy.

Harvesting methods

• At the end of autumn, when all the root crops have already been collected. It is better to harvest parsnips in dry weather. First, the leaves are cut off, then the roots are dug up and dried. Dry basements are an excellent place to store white root. The roots must first be sprinkled with sand.
• Only the leaves are collected in late autumn, and the root crops are left for the winter and dug up only in early spring.

Peculiarities

• The root has a sweetish, spicy taste.
• Parsnips have a pleasant aroma that is reminiscent of celery.
• Externally, this plant has much in common with carrots.

Nutritional value and calorie content

100 grams of parsnip root contains 47 kcal.The nutritional value of the product is as follows:

• whites 1.4 g.
• fats 0.5 gr.
• carbohydrates 9.2 gr.

You can find out more information about parsnip and its properties from the program “1000 and one spice of Scheherazade”

Chemical composition

The root vegetables of the plant contain many vitamins, minerals, and ascorbic acid. Parsnip root is fleshy, giving it many nutritional benefits. The plant contains large amounts of potassium. Parsnip roots are rich in starch, proteins, essential oils, fiber, pectin and oils.

It contains large quantities of useful microelements (sodium, magnesium, calcium, iron, phosphorus). Parsnips also contain carotene, vitamin C, and the entire group of B vitamins.

Properties

Carotene and ascorbic acid, which are part of parsnips, tone the body and increase immunity

Harm

You need to be very careful with the leaves and fruits of the plant, as they can cause severe burns if they come into contact with wet skin. People who have fair skin should remember that the white root increases the sensitivity of the skin under direct sunlight.

Contraindications

• skin inflammation (photodermatosis);
• individual intolerance;
• severe kidney and liver diseases;
• exacerbation of pancreatitis;
• children and elderly people.

People with chronic urolithiasis should not eat parsnips.

Juice

Parsnip juice is very healthy and tasty. It has a pleasant aroma and sweetish taste. The juice of the white root contains a large number of different minerals, the main place among which is K (potassium).

Juice properties:

• increases appetite;
• helps with coughs, removes phlegm;
• regulates the processes of the digestive system;
• relieves spasms and pain;
• has a diuretic and choleretic effect;
• reduces the acidity of gastric juice;
• eliminates bad breath;
• helps cope with infectious diseases.

Parsnip juice is used not only in folk medicine, but also in official medicine. So, the juice helps in the treatment of baldness. It is the basis for the production of cardiac drugs.

When harvesting, be careful; parsnip juice, when exposed to sunlight, can cause phytophotodermatitis

Application

In cooking

The root vegetable is added to various dishes due to its pleasant spicy aroma and sweet taste:

• Dried or fresh parsnips are added to vegetable salads or soups.
• Young roots are boiled, stewed, baked, canned. They are used to make purees or sauces.
• The leaves of the plant are used as a seasoning for fish or meat dishes.
• Fresh lettuce leaves are added to vegetable salads.

How to cook properly?

White root can be prepared in many ways, depending on the dish. So, fresh plant roots are suitable for salad. It can be grated together with carrots. The boiled root can be pureed and used as a side dish for fish or meat dishes. In many countries it is stewed before consumption. The white root can be grilled, but should be dipped in olive oil first.

Parsnips can be eaten whole like carrots, but you need to remember that they are a little bitter. To create an exquisite aroma, the white root is added whole to the soup, and when fully prepared, the root vegetable is removed. The white root can be fried. So, in England, the USA and Canada, fried parsnips are a traditional dish on the Christmas table. As a seasoning, this plant is added to coffee to obtain a special aroma.

Recipes

Parsnip and apple salad

Ingredients:

• 1 parsnip root
• 1 sour apple
• 1 table. spoon of mayonnaise
• Parsley
• Lettuce leaves
• A little citric acid or vinegar
• Salt to taste

Preparation:

Grate the white root using a coarse grater. Cut the sour apple into strips and add to the parsnips. Sprinkle a little citric acid or vinegar and mix thoroughly. Next, season the salad with mayonnaise and salt. Top the salad with chopped parsley and lettuce.

Boiled potatoes with parsnips

Ingredients:

• 0.8 kg potatoes
• 0.5 kg parsnip roots
• 50 grams butter
• Salt and pepper to taste

Preparation:

Peel the potatoes and parsnip roots, cut into small slices and cook. When the vegetables are ready, drain and puree. Add butter, salt and pepper.

In medicine

Parsnip-based medicines are used to effectively treat and relieve symptoms of a wide range of diseases, including:

• dropsy;
• disorders of the nervous system, especially neuroses;
• gastrointestinal problems;
• bronchitis;
• pneumonia;
• diseases of the cardiovascular system;
• gout;
• rare skin disease - vitiligo;
• emphysema;
• tuberculosis.

A decoction of parsnip roots and leaves is used for pulmonary and colds in the form of inhalations.

Traditional medicine recipes

• For urolithiasis– decoction: you need to take dry parsnip leaves and make a powder out of them. 1 table. Add 200 ml of boiling water to a spoonful of white root, cook for up to 15 minutes and strain carefully. You need to consume the decoction 1 table at a time. spoon three times a day.
• To boost immunity– infusion: grind the white root. For 2 tables. spoons of root will need a glass of boiling water. The infusion is poured into a thermos and left for 12 hours. Before use, you can add 1 table. a spoonful of honey. The infusion should be taken 4 times a day, 1 table. spoon half an hour before meals.
• For severe pain– decoction: prepare 2 tablespoons. spoons of white root in powder form, add 5 tbsp. spoons of granulated sugar. Pour 200 ml of boiling water over this mixture and cook for 15 minutes, while the container must be covered with a lid. Then let the broth brew for 8 hours. You need to drink the product four times a day, 1 table. spoon 30 minutes before meals.
• For anemia– take the white root and finely grate. For 1 liter of milk you will need 2 tablespoons. spoons of the plant. First, the milk should be brought to a boil, and then the white root should be added. Wrap the container with a warm towel and let it brew for 6 hours. It is recommended to store the infusion in the refrigerator. It is necessary to use the product for two days, 50 ml before each meal. After a two-day break, resume treatment. The course of treatment is 1 month.
• For the treatment of depression– tincture: take half a glass of chopped parsnip roots, pour into a liter jar and pour in 0.5 liters of vodka. Close the jar with a lid and store in a dark place for 30 days. Then you need to strain the tincture and drink 1 teaspoon. spoon 3 times a day.
• In the treatment of kidney and intestinal diseases– you should take fresh leaves and chop them. For 1 table. A spoonful of leaves will need 400 ml of boiling water. First, the raw materials should be poured with hot water, brought to a boil and cooked for ten minutes. Let it brew a little and strain. You need to take the decoction 50 ml 3 times a day, gradually increasing the dose to 70 ml. The course of treatment is up to three weeks.

Parsnip root tincture treats prostatitis and impotence in men

In cosmetology

Since ancient times, parsnips have been used for cosmetic purposes. This plant contains a large amount of minerals and vitamin C, therefore it has a beneficial effect on the skin - it prevents the formation of wrinkles, has nourishing and whitening properties. In cosmetology, parsnip essential oil is mainly used, which is added to creams, masks and other cosmetics.

White root essential oil is widely used:

• to combat cellulite due to its warming effect;
• to eliminate wrinkles;
• in inflammatory processes;
• for quick healing of acne.

At home

• in the form of an aromatic seasoning for broths or soups, perfect for various side dishes;
• is one of the main vegetables when following a diet, when you can only eat low-calorie foods;
• on its basis various recipes are made for the treatment of many diseases;
• Parsnips are given to pigs and cows as a fodder crop.

Varieties

• Round
• Long
• Russian size
• Guernsey
• Student

Growing

Parsnips are unpretentious plants that tolerate drought well and love sunlight. It can germinate in any type of soil, although it is better to use loose sandy loam or loamy soil. In the first year, the soil should be fertilized with manure, and the next year the white root should be planted. This will help prevent excessive branching of the roots. The plant prefers moist soil, but cannot grow in stagnant water.

This vegetable crop is propagated by self-seeding. After sowing the seeds, you can wait three weeks for the first shoots. If you need to speed up the germination process, then the seeds should be soaked for 3 days, then rinsed with warm water and dried well.

In order for the seeds to germinate after two weeks, they must be soaked for 24 hours, and the water must be changed every two hours. Next, the seeds are placed in gauze in a warm place and moistened when dry. When the seeds begin to germinate, they should be placed in the refrigerator along with gauze for a day and can be planted in open ground.

Sowing seeds is carried out in rows, and they are placed 1.5 cm deep. Next, the soil should be rolled so that the plant seeds germinate equally. As soon as two leaves appear on the parsnip, it is necessary to thin out, maintaining a distance of 5 cm between plants. When there are seven leaves on the parsnip, then thinning should be done again, and the distance should already be 10 cm.

The main thing in caring for the plant is moistening the soil as needed, loosening and weeding. You can use liquid fertilizers, but do not use more than four times per season. The first time nitrogen fertilizers should be applied after thinning, then after 14 days a second potash fertilization, which contains phosphorus, should be applied.

• Parsnips were first mentioned in the works of the ancient Roman scientists Pliny and Dioscorides in the 1st century BC.
• The seeds of the white root were found during excavations of a settlement that existed in the Neolithic era.
• In the 17th century in Russia they began to grow the root vegetable and called it field borscht.

Parsnips are a sweet, aromatic root vegetable belonging to the Apiaceae family. Its scientific name is “Pastinacasativa”, and parsnips are popularly called white carrots. It belongs to the genus of biennial herbs; its homeland is considered to be the Mediterranean. This umbrella plant sometimes reaches a height of one and a half meters after the first year. The root crop is harvested at the end of autumn, when the first frosts begin. An unpicked plant will form a root and yellow umbrellas with small flowers, but the seeds will appear only in the second year.

In addition to the fact that parsnips are used in cooking as a vegetable and dried, salted or fresh as a spicy spice, this vegetable crop has many beneficial properties.

Parsnip - composition

Parsnip – 7 beneficial properties

1. For the treatment of heart disease

   Fruits and vegetables have always been considered a good choice for feeding patients with cardiac diseases. The introduction of parsnip root into the diet will also play an important role in treating the body. The vegetable contains an impressive level of potassium, which helps dilate blood vessels and reduce blood pressure. Due to its high levels of folate, parsnip root helps lower homocysteine ​​levels in the blood, which is important for preventing and avoiding the risk of heart disease.

2. Benefits for diabetics

   Parsnips are high in fiber and contain soluble fiber, which allows them to successfully lower cholesterol levels, which not only improves heart health, but also reduces the risk of diseases such as diabetes. The benefits of parsnips are not exaggerated. Its leaves are rich in essential oils, and the root contains harmless fructose and sucrose, which does not preclude its use even by diabetics. The substances it contains help relieve spasms, kidney and liver colic.

3. Benefits for the digestive system

4. Rich source of B vitamins

   Folic acid (B vitamins) contained in this plant contributes to the effective prevention of neural tube defects of the fetus, stimulates metabolic processes, and has a positive effect on the nervous system. The constant use of parsnips in food and in treatment is very useful for people who are depressed and suffering from depression.

5. For weight loss

   The high level of soluble fiber in parsnips is very beneficial for the health of the body, and for those wishing to lose weight, it is a must. It blocks the release of ghrelin, the “hunger” hormone, snacking ceases to be relevant and, with minimal nutrition, the body absorbs the optimal content of nutrients.

6. Useful properties for immunity

   Parsnips are rich in antioxidants, vitamins and organic compounds that help protect the body from various viruses, toxins and fight the by-products of our metabolism. Antioxidants in the form of vitamins C and E eliminate free radicals, protecting us from chronic diseases and cancer. They produce collagen, the body's main building block, and also stimulate the development of white blood cells, which attack pathogens, protecting the body as a whole.

7. For healthy growth and development

   Parsnips are not high in protein, but are rich in a huge range of vitamins and minerals, which fully help balance the basic diet without any nutritional deficiencies. The root is very useful for both children and adults. The plant can be safely used in your kitchen in first and second courses. When fresh, it goes well with salads and even desserts. You can simply snack on them like regular carrots, and it will be much healthier than snacking on fast food.

Parsnip - contraindications

You should always be extremely careful when consuming any product. Parsnips, along with other plants, can bring both benefit and harm. The main contraindications to eating parsnips are:

• Dermatitis and photodermatoses (increased sensitivity to the sun or light). Those suffering from these diseases can simply get burned by this plant, like nettles.
• In case of kidney failure, it is not advisable to abuse the plant as a diuretic. Edema in lovers of low-calorie diets indicates poor nutrition and a deficiency of proteins and fats and excess sodium and carbohydrates, so before eating parsnips, you should consult a doctor.

Eating vegetables is very healthy, but you need to do it correctly, your diet should be balanced and moderate.

Ancient healers believed that a person who eats parsnips fills his heart with wisdom and kindness, and gains health and longevity.

Pasternak: historical background

The historical homeland of the plant is presumably Northern Europe. In our latitudes, parsnips appeared in the 17th century, then they called them “field borscht”. The current scientific name comes from the Latin word pastus, which means “food”.

In ancient medicine, parsnip roots were used as a diuretic, stimulant, and analgesic. Parsnip decoction was used to treat coughs and appetite disorders, and to strengthen strength after long-term illnesses. In addition, it has been proven that parsnips strengthen the walls of capillaries, stimulate the activity of the endocrine glands, normalize metabolism, and remove stones and salts. It is an effective tonic and preventative against many diseases, including diabetes.

Parsnip: botanical information

Parsnip is a spicy-flavored vegetable plant from the celery family. It is a biennial: in the first year its roots grow, and in the second year it flowers and sets seeds. The flowers of the plant are yellow and resemble small umbrellas. Parsnip fruits are large, greenish-yellow achenes, flattened on the sides. When the fruit is fully ripe, it splits into 2 parts, each containing one seed. Fruit ripening occurs in early autumn - in September and the first half of October.

Parsnips are a cold-resistant crop; its seeds are sown in early spring, and some gardeners sow it before winter. Winter parsnip shoots appear very early, around mid-March. The plant is very unpretentious and grows quietly on any soil, in that part of the garden that receives enough sunlight. The parsnip harvest (root crops) is harvested in late autumn and stored in the cellar for the winter. They can be dried or salted, but they are also perfectly stored fresh.

Parsnip root has white pulp, a pleasant sweetish taste and a subtle spicy smell. It contains a huge amount of pectin substances and essential oils, as well as potassium, phosphorus, vitamins B, PP, C, cadmium, sodium and the natural vasodilator furocoumarin.

Parsnips in cooking

Parsnip root can be used to prepare delicious and healthy dishes - salads, soups, stews, casseroles, pickles and marinades, side dishes, seasonings for meat and fish dishes, as well as homemade sauces. Baked or deep-fried parsnips are part of the traditional Christmas dinner in English-speaking countries. It is worth considering that roots that are too large become woody during storage, so for food or medicinal purposes you should choose medium-sized root vegetables.

Calorie content of parsnip root is 47 kcal per 100 g.

Nutritional value of 100 g of root pulp: proteins - 1.4 g, fats - 0.5 g, carbohydrates - 9.2 g.

Dishes made from parsnip as a vegetable

As a full-fledged vegetable, parsnips are added to puree, combining it with potatoes, carrots, celery, zucchini, cauliflower, turnips and rutabaga. A salad with apples, carrots and lemon juice is prepared from peeled grated root vegetables - a real vitamin bomb! Parsnips can be an excellent component of any vegetable, meat and fish soup, along with potatoes and carrots.

Dishes using parsnip as a spice

In small quantities, dried, salted or fresh (chopped) parsnip root can be added to first and second courses, sauces, multi-component salads with a meat component, chicken dishes and even desserts.

Parsnip: medicinal properties

The miracle root vegetable stimulates metabolism and the activity of the endocrine glands, strengthens the walls of blood vessels, relieves spasms of the smooth muscles of internal organs, and has analgesic, soothing and tonic properties.

Fresh parsnip juice is an excellent remedy for exhaustion, loss of strength, and chronic fatigue.

Prepare the juice immediately before use, take 1-2 teaspoons before meals, maybe with a small amount of honey. Thanks to this remedy, digestion improves, metabolic processes and tissue regeneration are activated.

For increased excitability, as well as sleep and appetite disorders, traditional healers advise using a decoction of parsnip roots. It is prepared like this: the peeled root vegetable is crushed, 1 teaspoon is poured into two glasses of boiling water, boiled for 15 minutes over low heat, filtered and taken hot, 50 ml three times a day before meals.

Parsnips to strengthen the immune system

In order to increase the body's resistance to infections in the autumn-winter, an infusion of parsnip root is prepared: 2 tablespoons of crushed, pre-peeled pulp are poured with a glass of boiling water and left in a thermos for 12-14 hours. Then add a tablespoon of honey, stir until dissolved, filter through a strainer and take 1 tablespoon 4 times a day half an hour before meals. This remedy is good to use after severe injuries, operations, or long-term illness.

An infusion of parsnip root in milk is used to treat anemia. 2 tablespoons of grated root vegetables are poured into a liter of hot milk, left in a thermos for 6 hours, filtered and taken for 2 days in a row, half a glass 3 times a day before meals. After which they take a break for 2-3 days and repeat the course of treatment.

Contraindications for eating parsnips

Parsnip root is not recommended for use as a remedy for very elderly people, children under 12 years of age, as well as people suffering from photodermatosis. Before being treated with parsnip juice, decoction and infusion, you need to make sure that the plant does not cause allergies in the patient. It is better to start treatment with small doses, carefully monitoring how you feel and how your body reacts.