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Parsnip sowing (common parsnip). Legends, myths, symbolism, description, cultivation, methods of application

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Content

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

Common parsnip (common parsnip), Pastinaca sativa. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Parsnips (Pastinaca)

Family: Umbelliferae (Apiaceae)

Origin: Probably Mediterranean, but the exact origin is unknown.

Area: The plant is common in Europe, Asia, Africa and North America.

Chemical composition: Parsnip roots contain essential oils, carotenoids, flavonoids, coumarins, acids, antioxidants, vitamins and minerals.

Economic value: Parsnips are grown as a food crop for culinary use. Root vegetables contain many vitamins, minerals and dietary fiber, and also have a pleasant aroma and taste. Parsnip roots are also prescribed for the treatment of certain diseases and in cosmetology for skin care. Parsnip leaves and seeds can also be used in cooking and medicine.

Legends, myths, symbolism: In Greek mythology, parsnips were associated with the hero Krotalos, who was famous for his skill with horses and was considered the first to tame them with a bit. Crotalos was stuffed in the head with a parsnip by Theseus when he decided to punish him for attempting to rape his wife. In a number of European cultures, parsnips are associated with Christmas and New Year traditions. In the UK and Ireland, the root vegetable is used in a traditional Christmas treat called roast parsnips. In Germany, parsnips are part of a dish called Pastinakensuppe, which is served for dinner on New Year's Eve.

Common parsnip (common parsnip), Pastinaca sativa. Description, illustrations of the plant

Parsnip, Pastinaca sativa L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry

Biennial herbaceous plant. In the first year it forms a fleshy root crop and a rosette of leaves, in the second year it forms an upright branched stem up to 1,5 m high. The leaves are pinnately dissected, oblong, pubescent. The flowers are small, greenish-yellow, collected in an umbrella. The fruit is a two seedling of light brown color. Blooms in June-July.

Homeland parsnips - Europe, Central Asia. The ancient Greeks and Romans under the name "postinaka" used it for food, and for treatment, and on. livestock feed. In the Middle Ages, parsnip culture was also very popular. Everywhere before the advent of the potato, its root crop was eaten. Parsnips are widely cultivated in Eurasia and America.

Parsnip is cold-resistant (adult plants tolerate frosts down to -8 ° C), demanding on light and moisture, prefers light loamy and sandy loamy soils. In mid-latitudes, it is sown in early spring. They are placed after cabbage, potatoes, table beets, often next to carrots, since the cultivation technology is the same as for carrots. Seeds are pre-soaked for 18 hours in warm water, then dried. The depth of seed placement is 2-4 cm. The soil is rolled after sowing. Plant care consists of thinning, removing weeds, loosening the soil, and watering. When thinning, the plants are left at a distance of 5-6 cm from each other. Those who grow parsnips should be aware that on hot days, its leaves secrete an essential oil that causes burns on the skin of the hands, and take the necessary precautions. Root crops are usually harvested in autumn. Root crops left under the snow are well preserved in the ground, so it is advisable to harvest them in early spring, when fresh vegetables are so needed. Dried parsnip straws are stored in closed glass jars.

In terms of the content of easily digestible sugars, parsnip occupies one of the first places among root crops. It contains many nitrogenous and mineral substances, especially potassium, as well as pectins and fiber. The roots and greens contain a large amount of vitamins, especially ascorbic acid and rutin, as well as B84, B1, PP; there are fats, an essential oil that gives the parsnip its characteristic smell.

In Rus', parsnip was used for medicinal purposes under the name "field borscht". It was used as an appetite stimulant and digestive aid, as well as for diseases of the gastrointestinal tract, with a general breakdown, and disorders of the nervous system. It was advised to drink an infusion of parsnips with sugar and honey.

Until now, the people often use a decoction of the roots as a diuretic, antispasmodic and analgesic. It is also used for colds to alleviate coughs. The medicinal properties of parsnip are also recognized by scientific medicine: the preparations pastinacin and beroxan are obtained from the roots. Pastinacin has an antispasmodic effect in angina pectoris and cardioneurosis, in diseases of the gastrointestinal tract and biliary tract. Beroxan in combination with other drugs is used for diseases such as vitiligo, psoriasis.

Parsnips look like large white carrots, and have a sharp, peculiar taste and aroma reminiscent of celery or parsley. Juicy young leaves, stems, but especially the root are used for food. As a spice, it is added to salads. The root is used in a stew, as a side dish for meat; it is delicious in soups, vinaigrette, but especially raw, finely grated, seasoned with salt and sunflower oil. The taste of the root is somewhat harsh, so it is used in combination with other vegetables and with the addition of cream. In the food industry, parsnips are used to flavor canned vegetables.

Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.

Common parsnip, Postinaca saliva. Botanical description of the plant, areas of growth and ecology, economic importance, applications

A biennial or annual herbaceous plant of the Umbelliferae family, up to 1,5 m high.

The root crop is fleshy, yellowish-white, smooth, rounded-elongated or elongated-conical. Stem straight, glabrous, ribbed-striated, branched above. The leaves are strongly dissected, pinnate, bright green, shiny above, stem - sessile, basal - long-petiolate.

The flowers are small, bisexual with 5 yellow, incurved petals, collected in complex umbrellas. The fruits are flat-oval two-seedlings, light brown or brown.

Cultivated parsnip was bred from the wild forest, which is found in the south of Europe and Asia. It is cultivated in many European countries, in America, Australia, New Zealand.

Parsnip grows well on fertile soils with good aeration, as well as on peat bogs. Does not tolerate prolonged waterlogging. Among other root crops, it is considered the most frost-resistant.

Parsnip roots contain essential oil, ascorbic acid, carotene, mineral salts, etc. Root vegetables are characterized by a high content of nicotinic and pantothenic acids. Young parsnip leaves are rich in carotene.

As a food and medicinal plant, parsnip was known to the ancient Greeks and Romans. It was also used to feed livestock. As a vegetable, parsnips have been cultivated in Europe since the Middle Ages.

Root vegetables are used for food, very fragrant and sweetish in taste. They are stewed, put in soups, used as a side dish for meat. Young parsnip leaves are used to make salads, when canning vegetables, they are added to marinades.

It should be borne in mind that you need to clean the parsnips with a stainless steel knife, then wash with cold water, chop and keep in water acidified with citric acid before processing.

Parsnip is recommended to be used to stimulate appetite, as an antispasmodic for digestive disorders. It is also used for bronchitis and laryngitis, kidney stones.

Cultivation. Parsnip is propagated by seeds sown in spring or before winter.

The earth is loosened on the site, and after the appearance of weeds, they dig it to a depth of 20-25 cm, apply mineral fertilizers; 20-25 g of superphosphate, 15-20 g of potassium salt and 20-25 g of ammonium sulfate per 1 m2.

Parsnips are sown in April-early May. The earth is pre-harrowed. Seeds are planted in holes to a depth of 1,5-3 cm (on light soils - 2,5-3 cm). Distance between rows - 20-25 cm.

Seeds germinate at a temperature of +1 °C. Shoots appear in 10-20 days. Under adverse weather conditions, they appear after 25-30 days. Seedlings develop slowly at first.

After 2-3 weeks, the plants loosen, weed the aisles and, in the presence of 2-3 true leaves, thin out, leaving a distance of 5-7 cm between them. g of potassium salt.

In the first year of life, the plant forms a rosette of basal leaves. In the second year, spring regrowth begins in the second decade of April, budding - in the first decade of June, mass flowering - in June-July. Seeds begin to ripen at the end of July.

On hot days, parsnip leaves secrete essential oil, which, when it gets on the skin, causes burns.

Affected areas are covered with blisters. Therefore, work on caring for parsnips should be carried out in cloudy weather at the beginning or end of the day.

Parsnip roots are harvested half a day in the fall. The leaves are cut at the level of the head. Root crops are stored in the cellar at a temperature of 0 + 2 ° C.

Parsnip also winters well in open ground.

Authors: Yurchenko L.A., Vasilkevich S.I.

Parsnip, Pastinaca sativa L. Botanical description, distribution, chemical composition, features of use

Celery family - Apiaceae.

A biennial plant with a thick, sweetish and pleasantly smelling root. The stem is sharp-ribbed. The leaves are pinnate.

The flowers are yellow. Fruits are round-elliptic, flat-compressed, yellowish-brown.

Blooms in July - August. The fruits ripen in September.

Known only in culture.

The plant is rich in mineral salts, especially potassium, carbohydrates; its roots also contain a significant amount of vitamins - thiamine, nicotinic acid, riboflavin, as well as essential oil; protein substances, fatty oil, fiber, starch, pectin substances were found.

The composition of the essential oil includes octylbutyl alcohol of butyric acid, which determines its peculiar smell. Furocoumarins, flavonoid glycosides and coumarins were found in the seeds.

The plant has a faint odor reminiscent of parsley, a spicy, sweetish taste, similar to the taste of carrots. Parsnip is widely used in cooking and confectionery. Stews are prepared from its roots, and also used as a seasoning for soups or a side dish for meat, as well as a spice for vegetable salads.

Therapeutic and dietary properties of parsnips are recognized by doctors. It has been established that it improves digestion, strengthens the walls of capillary vessels, has an analgesic and expectorant effect, and has tonic properties.

Parsnip was used in ancient medicine as a diuretic for edema, as a stimulant of sexual activity, increasing appetite, for hallucinations, as an analgesic for renal, hepatic and gastric colic, as an antitussive and to soften and separate sputum.

In modern medicine, parsnips are used to treat and prevent cardiovascular diseases.

Parsnip furocoumarins increase the sensitivity of the skin to ultraviolet rays, which contributes to the repigmentation of discolored areas of the skin in people suffering from vitiligo.

Parsnip fruits are the raw material for the production of drugs for the treatment of vitiligo and nested baldness, as well as furocoumarin pastinacin, a vasodilator for preventing angina attacks in coronary insufficiency and heart neuroses accompanied by coronary spasms, with spastic phenomena, renal and gastrointestinal diseases.

Honey plant.

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

Parsnip, Pastinaca sativa L. Classification, synonyms, botanical description, nutritional value, cultivation

Synonyms: P. lutea Gilib., P. vulgaris Bubani, P. insularis Rouy et Camus, P. sativa v. tupica Kryl., Selinum Pastinaca Crantz., Anethum Pastinaca Wibel, Peusedanum sativum Benth. I Hooker, P. pastinaca Baill., P. Pastinaca a sativum Schmalh., Elophoboscum sativum a typicum Rupr., Common parsnip.

Names: Arm. varot; cargo, dzirtetra; German Pastinake, Pastinak, Balsternak, Pasterna, Moormortel, Grizelmore, Hammelmohren; Goal. pastinak, pinksternalek, pastenaak; dates pastinak; Swede, palsternaka; English parsnip; fr. panais, grand chevis cultive, pastenade blanche, patenais, racine blanche; Spanish chirivia, pastinaka; port, pastinaga; rum. pastrnak; Slovenian jelenow koren, pastinaga; it. pastinaca, elafobosco, pastricciani; Serb, jelinjak, pastrnak; Czech pastrnak; hung. paztinak, paszternak, mohgera; Polish pasternak.

Biennial plant with fleshy roots. The surface of the root crop is uneven due to the presence of lentils, often spirally arranged. The outer color of the root crop is yellowish-brown, and the flesh is white or somewhat creamy.

A grassy-green stem 30 to 125 cm high is formed in the second year of life.

The leaves are strongly dissected, separate-pinnate, collected in a standing rosette; leaf lobes are glossy on the upper side, and soft-hairy-pubescent on the lower side. The shape of the lobes is elongated-ovoid; the edge is serrated. The inflorescence is a complex umbel; flowers are yellow; lower ovary.

Seeds (fruits) are flat, 5-8 mm long, 4-6 mm wide and 0,5-0,6 mm thick, oval in shape, light brown or brown in color.

The seeds have developed lateral ribs, so they are almost two-winged. Germination lasts 2-4 years. The weight of 1000 seeds is 2,2-4,7 g.

Wild forms of parsnips are found in Europe and are distinguished by botanists as a special species - Pastinaca silvestris Gars.

Cultivated forms differ from wild ones in a well-developed fleshy root crop, varying mainly in size and the shape of the root crop is uneven due to the presence of lentils, often spirally arranged. The outer color of the root crop is yellowish-brown, and the flesh is white or somewhat creamy.

A grassy-green stem 30 to 125 cm high is formed in the second year of life.

The leaves are strongly dissected, separate-pinnate, collected in a standing rosette; leaf lobes are glossy on the upper side, and soft-hairy-pubescent on the lower side. The shape of the lobes is elongated-ovoid; the edge is serrated.

The inflorescence is a complex umbel; flowers are yellow; lower ovary. Seeds (fruits) are flat, 5-8 mm long, 4-6 mm wide and 0,5-0,6 mm thick, oval in shape, light brown or brown in color.

The seeds have developed lateral ribs, so they are almost two-winged. Germination lasts 2-4 years. The weight of 1000 seeds is 2,2-4,7 g.

Wild forms of parsnips are found in Europe and are distinguished by botanists as a special species - Pastinaca silvestris Gars.

Cultivated forms differ from wild ones in a well-developed fleshy root crop, varying mainly in size and shape.

At the same time, they use its ability to winter in the open field and early regrowth of leaves in the second year of life.

It is used as a boiled and dried vegetable, as a spicy seasoning for various dishes, in the canning industry, etc.

In North America, wild parsnips are eaten (usually by Indians): Peucedanum Canbyi Coulter et Rose, P. farinosum Geyer, P. atnbiguum Nuttall, P. Cours Watson; in the Caucasus, young stems of P. asiaticum Grossh are eaten as a salad. and P. caucasicum Grossh.

Author: Ipatiev A.N.

Parsnip, Pastinaca sativa L. Botanical description, area and habitats, chemical composition, use in medicine and industry

Synonyms: field borscht, kozelets, tragus, kozlovnik, deer root, deer grass, field wrestler, etc.

Biennial well-known vegetable plant with yellowish flowers of the umbrella family (Umbelliferae).

The root is fusiform, thick, sweet in taste. The stem is straight, sharply ribbed, branched in the upper half, 1-2 m high. The leaves are pinnate, 5-20 cm long, glabrous.

The inflorescence is a complex umbrella. Seeds are light brown, rounded elliptical, flattened. The plant is known only in cultivation.

Range and habitats. The birthplace of the plant is Eurasia. The plant is naturalized and cultivated throughout the world.

Chemical composition. The herb contains pastinacin, pastenoside, hyperin, rutin. Pastinacin is a whitish-yellowish crystalline substance, odorless and tasteless, highly soluble in chloroform, benzene, fatty oils, worse in alcohol, very poorly in water. Refers to heterocyclic compounds of the furocoumarin series.

The composition of the essential oil includes octylbutyl ester of butyric acid, which determines its peculiar smell.

Application in medicine. Pastinacin has antispasmodic properties. In the experiment, he expands the coronary vessels and the vessels of the isolated rabbit ear. The drug lowers the tone of the smooth muscles of an isolated segment of the intestine with a spasm caused by barium chloride. Pastinacin, administered intramuscularly (in peach oil), lowers blood pressure. The hypotensive effect is also observed in experimentally induced pituitrin hypertension in rabbits.

Pastinacin is used as an antispasmodic to prevent angina attacks, with neuroses accompanied by coronary spasm, with intestinal spasms, etc.

It improves digestion, strengthens the walls of capillary vessels, has an analgesic and expectorant effect, and has tonic properties. In modern medicine, parsnips are used to treat and prevent cardiovascular diseases.

Other uses. The plant has a faint odor reminiscent of parsley, a spicy, sweetish taste, similar to the taste of carrots. Parsnip is widely used in cooking and confectionery. Its roots are used stewed, as well as a seasoning for soups, a side dish for meat or as a spice for vegetable salads.

Authors: Turova A.D., Sapozhnikova E.N.

Common parsnip (common parsnip), Pastinaca sativa. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• For problems with the respiratory system: Parsnip root decoction helps with coughs, bronchitis, asthma and other breathing problems. To prepare a decoction, you need to cut the root and pour boiling water over it in a ratio of 1:10, insist for 30 minutes, then strain and drink as a hot drink.
• Digestive disorders: Parsnips improve digestion and can help with constipation, gas, and other gastrointestinal problems. To do this, you can use fresh parsnip roots or prepare a decoction.
• For diseases of the urinary system: parsnip has diuretic properties and can help with edema, cystitis, and other urinary system problems. To prepare a decoction, you need to cut the root and pour boiling water over it in a ratio of 1:10, insist for 30 minutes, then strain and drink as a hot drink.
• For vision problems: parsnips are rich in carotenoids, which promote eye health. It is recommended for people with age-related eye changes, as well as for vision problems caused by vitamin A deficiency.
• To strengthen immunity: parsnips are high in vitamin C, which helps boost the immune system. It can be added to various dishes to increase their nutritional value.

Cosmetology:

• Face tonic: chop 1/4 cup fresh parsnips, add 1 tablespoon apple cider vinegar and 1/4 cup mineral water. Apply to face after cleansing using a cotton pad.
• Mask for the face: Grind 1/2 cup fresh parsnips in a blender, add 1 tablespoon coconut oil and 1 tablespoon honey. Apply to face and leave on for 10-15 minutes, then rinse with warm water.
• Hand cream: Whisk 1/2 cup fresh parsnips, 1/4 cup shea butter, and 1 tablespoon honey until smooth. Apply to hands and massage until completely absorbed.
• Body Scrub: Grind 1/2 cup fresh parsnips and 1/2 cup oatmeal in a blender, add 1/4 cup jojoba oil and 1 tablespoon honey. Massage the skin of the body with a scrub and rinse with warm water.

Attention! Before use, consult with a specialist!

Common parsnip (common parsnip), Pastinaca sativa. Tips for growing, harvesting and storing

Parsnip sativa is a perennial plant that is often grown as a biennial. It belongs to the umbrella family and is related to carrots and celery.

Tips for growing, harvesting and storing:

Cultivation:

• Parsnips prefer fertile, well-drained soils and bright, sunny locations.
• Choose a location where it will not interfere with other crops and where it will receive sunlight all day.
• Parsnip seeds are sown in early spring or late summer.
• Seeds should be sown at a depth of 1-2 cm and leave a distance of about 30 cm between them.
• Plants need to be watered regularly, especially during periods of dryness, but avoid stagnant water at the root.
• During the season, plants must be fed with organic and mineral fertilizers.

Preparation and storage:

• Parsnips are harvested in autumn when they reach full maturity and the roots have reached the required size.
• Dig up the root vegetables, shake out the rough soil from them and leave them to dry in the sun.
• Store parsnips in a cool, dry place, such as a basement or refrigerator.
• The roots can be stored for several months if they are kept in a dry place with a temperature of about 0-2 °C and a humidity of about 90%.

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