Armenian parsnip. Legends, myths, symbolism, description, cultivation, methods of application

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Armenian parsnip. Legends, myths, symbolism, description, cultivation, methods of application

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Directory / Cultivated and wild plants

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Content

Photos, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism
Botanical description, reference data, useful information, illustrations
Recipes for use in traditional medicine and cosmetology
Tips for growing, harvesting and storing

Armenian parsnip, Pastinaca armena. Photos of the plant, basic scientific information, legends, myths, symbolism

Armenian parsnip

Basic scientific information, legends, myths, symbolism

Sort by: Parsnips (Pastinaca)

Family: Umbelliferae (Apiaceae)

Origin: Europe, West Asia

Area: Armenian parsnip is widely distributed in temperate climates throughout Europe, Western and Central Asia.

Chemical composition: Parsnip roots contain vitamins A, B1, B2, C, E, PP, calcium, potassium, sodium, iron, phosphorus, magnesium, zinc, manganese and other useful substances.

Economic value: Armenian parsnip is grown for root crops that are used in cooking and medicine. It can also be used as animal feed.

Legends, myths, symbolism: In Christian symbolism, parsnips are associated with spiritual growth and the knowledge of the divine, as its roots grow down to the earth, and the leaves reach for heaven. In some cultures, such as Japan, parsnips are considered a symbol of male power and fertility, and in Chinese culture, they are associated with longevity and health. In general, parsnips can symbolize productivity, longevity, virility, and spiritual growth.

Armenian parsnip, Pastinaca armena. Description, illustrations of the plant

Armenian parsnip, Pastinaca armena Fisch. et Mey. Botanical description, distribution, chemical composition, features of use

Armenian parsnip

Celery family - Apiaceae.

Perennial herbaceous plant. The root is vertical or ascending; stem straight, angularly ribbed, slightly branched, slightly pubescent with scattered soft hairs, 20-60 cm tall; the lower stem and basal leaves on petioles are much shorter than the blade, the upper leaves are smaller and less dissected.

Inflorescences - umbrellas with rough pubescent unequal rays, a common wrapper from one leaf bent down is absent. The fruits are glabrous or slightly pubescent, broadly ovate, with three filiform dorsal and pterygoidly widened lateral ribs.

Blooms in July - August.

It grows in subalpine and alpine meadows, glades, mountain forests up to a height of 3000 m.

Found in the mountains of the Caucasus.

The fruits contain 0,16-0,25% essential oil with the smell of octyl alcohol.

The fruit has been tested and approved as a spice in fish processing.

Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.

Armenian parsnip, Pastinaca armena. Recipes for use in traditional medicine and cosmetology

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Ethnoscience:

Treatment of cough and bronchitis: mix 1 tablespoon of honey with 1 tablespoon of freshly squeezed juice from Armenian parsnip roots. Take 1 tablespoon 3 times a day.
Treatment of gastritis and stomach ulcers: infuse 2 tablespoons of chopped Armenian parsnip roots in 1 liter of boiling water for 30 minutes. Take 1 glass of infusion after meals 3 times a day.
Treatment of arthritis and rheumatism: insist 100 grams of chopped Armenian parsnip roots in 1 liter of boiling water for 2 hours. Take 1 glass of infusion every day before meals.
Treatment of diseases of the bladder: prepare a decoction of 50 grams of chopped Armenian parsnip roots and 1 liter of boiling water. Take 1 glass of decoction every day before meals.
Constipation treatment: mix 1 tablespoon of honey with 1 tablespoon of freshly squeezed juice from Armenian parsnip roots. Take 1 tablespoon 2 times a day.

Cosmetology:

Face mask for wrinkles: mix 1 egg white with 1 tablespoon of freshly squeezed Armenian parsnip root juice and apply on the face for 15-20 minutes. Then wash off with warm water. This mask helps to reduce wrinkles and make the skin firmer.
Body wrap: mix 1 part freshly squeezed Armenian parsnip root juice with 2 parts milk and add some oatmeal. Apply the mixture on the body and leave for 20-30 minutes. Then wash off with warm water. This wrap helps to moisturize the skin, make it softer and improve its color.
Acne treatment: infuse 2 tablespoons of chopped Armenian parsnip roots in 1 liter of boiling water for 30 minutes. Wipe the resulting decoction over the acne-affected areas of the skin with a cotton swab.
Treatment of age spots: mix 1 tablespoon of freshly squeezed Armenian parsnip root juice with 1 tablespoon of honey. Apply the mixture on age spots and leave for 20 minutes. Then wash off with warm water. This recipe helps reduce skin pigmentation.
Dry skin treatment: mix 1 tablespoon of honey with 1 tablespoon of freshly squeezed juice from Armenian parsnip roots. Apply the mixture on your face and leave it on for 15-20 minutes. Then wash off with warm water. This recipe helps moisturize and soften dry skin.
Treatment for seborrheic dermatitis: infuse 2 tablespoons of chopped Armenian parsnip roots in 1 liter of boiling water for 30 minutes. Wipe the resulting decoction over the affected areas of the skin with a cotton swab. This recipe helps reduce the inflammation and itching of seborrheic dermatitis.

Attention! Before use, consult with a specialist!

Armenian parsnip, Pastinaca armena. Tips for growing, harvesting and storing

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Armenian parsnip (Pastinaca armena) is a perennial plant that is often used in Armenian cuisine. It differs from ordinary parsnips in a sweeter taste and delicate texture.

Tips for growing, harvesting and storing:

Cultivation:

Armenian parsnip can be grown for two years. It prefers fertile, well-drained soils and full sunlight.
Seeds can be planted in the ground in spring or autumn to a depth of about 1 cm. Plants should be planted at a distance of about 30-40 cm from each other.
Plants need to be watered regularly, especially in hot weather. It is also recommended to feed the plants with fertilizers.
During the first year of growing Armenian parsnips, it forms roots that can be harvested in late autumn or early winter. During the second year, the plants begin to bloom and bear fruit.

Workpiece:

Armenian parsnip roots can be used in salads, soups, purees and other dishes.
They can also be dried or frozen for long term storage.

Storage:

Fresh Armenian parsnips can be stored in a cool, dry place for up to several weeks.
Dried root vegetables should be stored in airtight containers in a cool, dry place for up to several months.
Frozen root vegetables can be stored in the freezer for up to 8 months.

It is important to remember that the seeds and other parts of the Armenian parsnip plant can be toxic in large quantities. Before use, it is recommended to consult a doctor and follow the recommendations for use and dosage.

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