2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Sowing parsnip is one of the plants of the family called Umbelliferae, in Latin the name of this plant will sound like this: Pastinaca sativa L. As for the name of the parsnip family itself, in Latin it will be like this: Apiaceae Lindl. (Umbelliferae Juss.).
Description of sowing parsnip
Parsnip is a biennial herb endowed with a straight stem, which will be ribbed-furrowed and branched at the very top. It should be noted that in the first year of sowing, a weakly branched fusiform root will form, which will be endowed with a grayish-white pulp. It is noteworthy that the root of this plant is endowed with a very peculiar strong smell and taste. After wintering in the ground, the flower shoot of the parsnip develops, the height of which will fluctuate between fifty and one hundred and fifty centimeters. The leaves of this plant are split-pinnate, while the basal leaves are long-petiolate, and the stem leaves are sessile. The flowers of the seed parsnip are rather small in size, they are painted in yellow tones and are collected in an umbrella inflorescence. The fruits of this plant are round-elliptic two-seedlings, painted in yellowish-brown tones. When rubbed, the seeds will emit a very peculiar smell.
The flowering of the sowing parsnip falls on the period from June to July. Central Asia and Europe are considered the birthplace of this plant. Under natural conditions, this plant grows in the territory of Ukraine, the Caucasus, Belarus and the middle zone of the European part of Russia. Actually, purely outwardly, the seed parsnip will resemble large white carrots, and this plant tastes like parsley and celery.
Description of the medicinal properties of parsnip
Sowing parsnip is endowed with very valuable healing properties, while for medicinal purposes it is recommended to use the seeds and roots of this plant. Such raw materials should be harvested in the autumn period; such raw materials can be stored for about two years.
The presence of a table of valuable healing properties is recommended to be explained by the content of fiber, essential oil, starch, pectin substances, iodine, magnesium, calcium, uranic acids, mineral salts of potassium and the following carbohydrates in the roots of this plant: arabinose, sucrose, manose, fructose and galactose. It is noteworthy that in the composition of the essential oil there is octin-butyl alcohol butyric acid, which will contribute to the formation of a peculiar smell. In the seeds of parsnip, there is a fatty oil, which contains esters of acetic acid, furocoumarins, flavonoid coumarins and glycosides, as well as glycerides of caproic, butyric and heptylic acids.
The preparations created on the basis of this plant are endowed with a very valuable diuretic, antispasmodic, expectorant, tonic, analgesic and sexual stimulant effect. In addition, parsnip will help to improve metabolism, have a beneficial effect on the course of diabetes mellitus and will be endowed with a slight hypoglycemic effect.
It is noteworthy that the roots of this plant have found use in home cooking and are used as a seasoning for soups, and also as a side dish for meat. Quite often, a salad of grated roots of this plant, mixed with chopped apples, dill and onions, is used. It is recommended to add mayonnaise and yogurt to such a salad as a dressing. In addition, the roots of parsnip have found application in the confectionery industry.
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Parsnip
Parsnip (lat.Pastinaca) - vegetable culture; biennial or perennial plant of the Umbrella family. Under natural conditions, parsnip grows in thickets of bushes, in mountain and valley meadows in Turkey, Europe, the Caucasus, in the European part of Russia and Western Siberia.
