Why parsnips are useful - use in cosmetology and traditional medicine. Mental and emotional disorders

Known since ancient times. Even the ancient tribes of the Indians grew this root crop because of its nutritional value and benefits. It is not possible to establish exactly the homeland of this vegetable; the beneficial properties of the root crop were established in antiquity. It is only known that it originates somewhere in Europe. Before the potato took one of the first places among vegetables, in Europe, most vegetable dishes were prepared from parsnips. Until now, in England, this vegetable is a must on the Christmas table.

What is this vegetable: history and description

It has an elongated shape, white or yellowish color, sweetish taste, with a pleasant spicy smell.

The first cultivated parsnip roots were small in size, no larger than an average carrot. But after its wide distribution, it was possible to develop larger root crops. At first it was grown only in tropical climates, but then it was noticed that in temperate climates it grows better and the root crops are larger.

We learned about parsnips only in the 17th century. At that time it was called "field borscht". This distant relative and celery is also called pustarnak, white carrot or popovnik. It contains a large amount of vitamins, minerals, essential oils and is also low in calories. Wild parsnips are not eaten because they are toxic. If you do not grow it yourself, carefully choose root vegetables when buying. The whiter and lighter the better. Root vegetables that are too large will be too tough and tasteless.

Now it is fashionable to grow rare vegetables and fruits. Parsnip is perfect for surprising the neighbors. It is unpretentious in care and at the same time very useful.

The main difficulty lies in finding this very parsnip. It is not so common among us. If you still manage to get the seeds, you can then collect them yourself and plant again.

Despite the ease of cultivation, it is necessary to follow some recommendations:

Buy more. They sprout poorly, at best half will sprout. Seeds remain fresh for only a year, after which it makes no sense to plant them at all.
Parsnip in the first year of planting gives only root crops, and already in the second year, if these root crops are left, they will. To do this, leave a few roots in the ground for the winter.
Parsnip seeds should be planted in the spring before the onset of intense heat, preferably in early spring, in light, fertile soil in a sunny place. There should be a distance of at least 40 cm between rows. When the first bushes and leaves appear, the bed will need to be thinned out so that there is at least 15 cm between plants.
At first, growth will be slow. Care is about the same as for carrots. It is necessary to regularly thin it out, loosen the ground, feed it (but not with fresh manure). Parsnips love moisture, but try not to overdo it. Branches appear on the root crop from manure, from which it loses some of its qualities.
For a better harvest, use . Grow 2-3 families in a small container, and then plant only strong and healthy plants in the ground.
Handle the plant only with rubber gloves. The ground part of parsnip is rich in essential oils. Getting on the skin, they cause irritation, rashes, burns.
Water preferably in the evening, plentifully, but not too often.
Harvested in autumn. It is better to use for these purposes not a shovel, but a pitchfork, so there is less chance that you will damage the root crops. The tops need to be cut off, and the root crop itself must be thoroughly dried before storage.

The properties of parsnip are similar to ginseng. It contains many vitamins, potassium, phosphorus. It tones, strengthens the immune system, improves the function of digestion, and has an analgesic effect. It is also recommended to treat them with a cough. Parsnip decoction is used as an expectorant.

Parsnip also has a diuretic effect, strengthens the walls of blood vessels, removes stones and salts from the kidneys.

Currently, this plant is used to treat vitiligo, a skin disease that manifests itself in pigmentation disorders and the appearance of white spots of various sizes on the skin. In this case, leaves are used. But for the treatment of internal diseases, only root crops are used.

Parsnip can also be used as a spice. Moreover, leaves are sometimes used, although they do not exude a strong odor:

This vegetable can be eaten fresh, so it is even healthier. To do this, it is enough just to wash and gnaw. Often, fresh parsnips are paired with their cousin, carrots. The salad is dressed with oil. A delicious and healthy dish is ready.
You can also use it like a potato, that is, to make mashed potatoes. It turns out very tender and tasty, will serve as an excellent side dish for meat dishes. But unlike potatoes, parsnips still need to be fried in a pan without oil.
If you add parsnips to vegetable stew, it will become more tender, acquire a special pleasant smell and taste. This root vegetable goes well with any other vegetables.
Parsnips are grilled with olive oil or deep fried. When fresh, that part of the vegetable that is closer to the tops is slightly bitter. Keep this in mind when adding fresh parsnips to salads.
You can use this root vegetable to make fragrant soup broths. To do this, it is boiled over low heat, and then removed. The broth acquires a pleasant smell and taste.

Of course, parsnips are rich in various vitamins and nutrients. For a healthy body, it acts as a tonic and tonic, but for people suffering from certain diseases, harm can be much more than good.

Parsnip is still recognized as a medicinal plant, so not always and not everyone can eat it uncontrollably.

For example:

Its diuretic properties can turn into harm if a person already has an advanced form of urolithiasis. Parsnip can provoke the removal of stones from the body, which will cause severe sharp pain. The largest stones can block the urinary tract. In this case, an ambulance is indispensable.
Parsnip contains a substance that increases the sensitivity of the skin to sunlight. Therefore, if the skin is already white and sensitive, or if a skin disease is already present, accompanied by hypersensitivity, it is advisable to refuse to use this vegetable.
In its pure form, parsnips are not recommended for children under 5 years of age. However, opinions differ on this matter. In Germany, it is with this vegetable that the first complementary foods begin. Of course, it goes through a special heat treatment. In a small amount in the form of a puree, parsnips will not cause much harm, however, pediatricians strongly recommend refraining from such nutrition, as the child may develop a severe allergic reaction. Nursing mothers should not eat it.
It is also advisable for the elderly, people with blood diseases and hypertensive patients to refrain from eating this vegetable. Although it is often used to treat these diseases, it is recommended to consult a doctor before using it, as some stages of the disease cannot be treated in this way.

More information can be found in the video.

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

The birthplace of parsnip is the Altai Territory and the south of the Urals. The heyday of the popularity of this vegetable came in the XII-XVII 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 away. 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, parsnip can be compared with ginseng. It contains a huge amount of vitamins and minerals and at the same time is a low-calorie product. Therefore, parsnips can be safely called a dietary product.

The use of this vegetable helps to improve metabolism, normalize 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. Parsnip is also effective for sleep disorders, 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 useful properties and a small number of contraindications did not lead 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 stage of germination. The fact is that the seeds of this vegetable remain viable for only one year.

If we talk about which group the parsnip belongs to, this vegetable can be described as a biennial plant. This means that in the first year a root crop grows out of 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 winter. As soon as it gets warm, they will begin to grow and give a large bush. Therefore, for them, you should choose a place where they will not interfere. At the beginning of summer, umbrellas appear on the parsnips. It blooms with small yellow flowers. The first seeds are formed 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, the fruits that overwintered in the ground can also be used for food. This should be done before the leaves appear. This will help replenish the supply of vitamins in the spring.

There are a large number of varieties of parsnips, its fruits can be cone-shaped or rounded. The following varieties are distinguished by good keeping quality: Student, Best of all, Round early, White stork. Moreover, varieties that give rounded fruits have a lower yield, but they ripen much faster.

Parsnip is a vegetable that has a very strong resistance to cold. 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 the fact that their germination is very low. They germinate only after 10-20 days.

Pasternak loves sunny places. The first two months it grows slowly. Parsnip care consists in timely watering and weeding, regular loosening. In sunny weather, parsnip leaves release essential oils that can burn the skin. Therefore, care should be taken with gloves or in cloudy weather. Parsnip is resistant to diseases, however, during the flowering period, this crop is often attacked by various insects.

Root crops are harvested in late autumn. For storage, it is best to leave firm fruits that have a white-cream color. 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, as the flesh of large ones may be lignified.

And finally, one more interesting fact - parsnips practically do not accumulate nitrates. But this is very important in today's 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, to acquire and sow such a useful plant!

Syn.: meadow parsnip, spindle root, white carrot, field borscht, field wrestler, lamb carrot, white carrot, goat, deer grass, parsnip, posternak, deer fodder.

A biennial herbaceous plant with a powerful root, pinnately dissected leaves and umbellate inflorescences. The root crop of the plant has not only nutritional, but also medicinal value. Parsnip has expectorant, antispasmodic, diuretic, tonic properties and is used for many diseases.

Ask the experts

In medicine

Common parsnip is not included in the State Pharmacopoeia of the Russian Federation and is not used by official medicine. However, it is a pharmacopoeial plant of Belarus. In Russia and many countries it is widely used in folk medicine as an antispasmodic, diuretic, expectorant, sedative. Known as a spicy-aromatic and food plant, parsnip has many healing properties, stimulates appetite, eliminates stomach cramps, and normalizes the functioning of the gastrointestinal tract and cardiovascular system. The vegetable strengthens blood capillaries, activates blood flow, normalizes high blood pressure, is used for angina pectoris and muscle cramps, gout, and improves sleep. Parsnip is used as a diuretic, choleretic agent. The plant is also known as an expectorant in the form of an aqueous decoction or infusion for bronchitis, laryngitis, pneumonia, and colds. It is used as an immunity-strengthening agent used after serious illnesses. Water infusion of parsnip enhances male potency. Fresh juice of the plant activates hair growth. A decoction of the roots of the plant is popularly treated for vitiligo, lichen spots.

Of the antispasmodic drugs based on parsnip fruits, Beroxan, Pastinacin, Eupiglin and others are known in medical practice. Beroxan is indicated for the treatment of vitiligo, psoriasis, nested hair loss (alt baldness). Parsnip furocoumarins (xanthotoxin and bergapten) increase skin sensitivity to ultraviolet light, thereby repigmenting discolored skin areas in individuals suffering from vitiligo. The drug is used in conjunction with dosed ultraviolet irradiation under the supervision of a physician. Pastinacin is used for coronary cardiosclerosis, coronary neurosis, spasms of the coronary vessels, bronchi, spasms of the bile and urinary tract.

Contraindications and side effects

Despite the unique composition and beneficial properties of parsnips, the vegetable is contraindicated in photodermatosis, individual intolerance, hypotension, and is not recommended for the elderly, young children. When taking preparations based on parsnip, it should be borne in mind that the plant contains furocoumarins, which increase skin sensitivity to ultraviolet radiation. Therefore, in the summer, before going to the beach, it is not recommended to use parsnips.

In cooking

Parsnip is popular in cooking and in the confectionery industry. The roots of the plant have a spicy, sweetish taste and a faint aroma, similar to the smell of parsley. Parsnips are eaten fresh, fried, stewed and dried. Fresh and dried, powdered parsnip root is added to first courses, salads, sauces. Parsnip is used as a seasoning for meat dishes, curries. Root vegetables are added to marinades and pickles. Fresh parsnip leaves add a tangy, spicy flavor to salads. Often, parsnips are found in canned vegetables and frozen soup mixes.

On the farm

Parsnip is grown as animal feed, in particular for cows, since such a product improves the quality of milk. This plant is an excellent honey plant. Parsnip honey is light and of high quality.

In cosmetology

Due to the rich mineral complex and the presence of ascorbic acid in the plant, parsnip has found wide application in cosmetology. The essential oil of the plant is used for cellulite, eliminates acne and other skin inflammations, helps to smooth fine wrinkles, having antioxidant properties. Parsnip-based masks have a whitening effect and nourish the skin well. Parsnip extract is used for some dermatological diseases - nested baldness and vitiligo.

Classification

Common parsnip, Sowing parsnip or Meadow parsnip (lat. Pastinaca sativa) is a type species of the genus Parsnip (lat. Pastinaca), belonging to the Umbrella family (lat. Apiaceae).

Botanical description

Common parsnip is a biennial herbaceous plant with a fleshy, juicy root. Stem erect, angularly furrowed, pubescent, from 30 cm to 3 m in height. Parsnip leaves are pinnately dissected, long-petiolate, shiny on top, but covered with soft, dense hairs below, the lobes of the leaf blade have sharp teeth and deep cuts. The leaves release essential oils in hot weather. Flowering parsnip begins in July and continues until September. The flowers are bisexual, regular, small, yellow in color, collected in complex umbrellas, which have 8-12 rays. Calyx five-toothed, with lower bilocular ovary, petals - five, stamens also five. The parsnip fruit is an oval, two-seeded vislocarp, which, when ripe, splits into two small parts. Common parsnip is a cultivated species obtained as a result of breeding work from wild parsnips. It differs from the latter by a powerful sweetish-tasting root crop. The whole plant exudes a faint but pleasant aroma. In the first year of life, the vegetable forms a rosette of leaves, as well as a spindle- or cone-shaped, fleshy root crop. Flowering occurs in the second year in July - August. Parsnip fruits ripen in early autumn. Parsnip seeds are flat-compressed, round-elliptical in shape, yellow-brown in color. Common parsnip prefers fertile, well-drained garden soil. Land for growing crops should be sunny, warm. Parsnips are propagated by sowing seeds. Seedlings withstand frost. Interestingly, the plant does not have pests and is unpretentious in cultivation. There are two main varieties of parsnips - "Round" and "Long", respectively, the names speak of the shape of the root crops.

Spreading

Parsnip is naturalized and cultivated in small areas as a food and medicinal plant almost all over the world. On the territory of the Russian Federation, the plant is distributed in its European part, in Western Siberia and the North Caucasus. In the wild, it is found in Europe, in the Altai Territory and in the south of the Urals, in the Caucasus, in Turkey, and North America. Parsnip is an unpretentious plant, it can be seen in grassy places, meadows, clearings, sometimes grows along roads. The cultivated form of the plant is grown in vegetable gardens because of the thick root crop, eaten as a seasoning for many dishes.

Distribution regions on the map of Russia.

Procurement of raw materials

For medicinal purposes, parsnip root, stems with leaves and its fruits - umbrellas are used. Only parsnips are harvested, wild parsnips are toxic and cannot be used for culinary and medicinal purposes. A quality root crop should be white (the whiter, the sweeter it is), firm (softness is a sign of the beginning of the rotting process), without cracks, damage and dark spots. When choosing parsnip roots by size, you should opt for medium roots, since large ones can turn out to be sinewy from the inside. Small vegetables are sweeter, and large ones are suitable for making goulash, broths. Parsnips are harvested in late autumn, while taking precautions: in hot weather, the essential oil protruding from the leaves can cause burns on the skin. Root crops are not washed, but cleaned from the ground. The cut top will extend the shelf life of parsnips. Parsnip roots are stored, sprinkled with wet sand in a dark, cool room. Root crops for drying are cut into strips (about 3 mm thick), then dried in an oven at a temperature of 50 ° C, stirring occasionally. The resulting raw materials are stored in closed glass jars for no more than 1 year.

The fruits of the plant are harvested during their full ripening. Umbrellas are cut, dried, then subjected to threshing. The shelf life of fruit umbrellas is up to 3 years. Parsnip grass (stems with leaves) is harvested during flowering. The collected greens are laid out in a thin layer on paper. Dry in the shade, in the open air, stirring occasionally.

Chemical composition

Fresh parsnip roots contain up to 10% carbohydrates, starch (4%), up to 0.5% fatty oil, essential oil (up to 3.4%), pectins (about 7%), pantothenic and nicotinic acids, riboflavin, carotene, fiber , thiamine, ascorbic acid, vitamins PP, B2, minerals (potassium, phosphorus, magnesium, zinc, etc.). Parsnip seeds contain furocoumarins (xanthotoxin up to 1%, sfondin, bergapten), coumarins, flavonoid glycosides, fatty oil (up to 10%). In the essential oil (3.5%), octylbutyl ester of butyric acid was found, which gives the plant a peculiar spicy smell. Fresh parsnip grass contains vitamin C, carotene, riboflavin, thiamine, folic acid, essential oil, furocoumarins.

Pharmacological properties

In the course of experimental studies of parsnip, European scientists identified furocoumarins, and they turned out to be pharmacologically active substances. It has been proven that furocoumarins have pronounced antispasmodic properties, as well as photosensitizing activity, that is, they increase skin sensitivity to light. These active substances help to depigment discolored skin areas in people suffering from vitiligo. Currently, modern medicine uses the medicinal properties of parsnips for the treatment and prevention of many cardiovascular diseases. The benefits of parsnips for the body are obvious: laboratory studies of the vegetable have shown the ability of the plant to improve the digestive process, strengthen the walls of capillaries, and have an expectorant and antispasmodic effect. European scientists also noted the dietary properties of the plant. The root crop has diuretic properties, rich in potassium, which helps to remove excess fluid from the body, relieving edema.

Application in traditional medicine

In folk medicine, root vegetables and parsnip leaves are used. An aqueous infusion and decoction of parsnip roots, whose properties are of medicinal value for the body, are drunk as an expectorant to separate sputum in bronchitis, pleurisy, pneumonia and tuberculosis, used as an antispasmodic for pains of various origins, gastric, renal and hepatic colic, gout . Grated fresh root also relieves pain attacks, is used for cholelithiasis. Parsnip is a good tonic for strengthening the body after serious illnesses. The root of the plant is used as a diuretic for urolithiasis and dropsy. Water infusion of parsnip has an exciting effect, activates sex hormones. An infusion of parsnip root has a calming effect, strengthens the walls of capillaries, relieves spasms of blood vessels. Parsnip is used for muscle cramps, neurosis, angina pectoris, hypertension, and insomnia. The plant is taken as a tonic, immunomodulatory agent. Alcohol tincture of herbs and plant roots helps to get rid of hallucinations and bad mood. In folk cosmetology, parsnip decoction or raw root juice helps with baldness, activates the growth of hair follicles. Decoction lubricates spots from depriving, vitiligo is treated.

Historical reference

The first mention of parsnips dates back to the 1st century BC. e. During archaeological excavations of the Neolithic village, the seeds of this plant were found. The famous Roman scientists Dioscorides and Pliny mentioned the healing properties of the plant in their treatises. Dioscorides used parsnip as a diuretic. The Quechua Indians cultivated this plant in ancient times. The root crop of the plant, valuable for proteins, was used by ancient healers as an aphrodisiac, as an analgesic, stimulant of metabolic processes, and an expectorant. As a cultivated vegetable and fodder plant, parsnip became known from the end of the 12th century, and before the advent of the potato, it had an important nutritional value in Europe. And only since the 17th century, parsnip, known as "field borscht", began to be actively grown in Russia in household plots and gardens as a valuable agricultural crop rich in vitamins and minerals.

Literature

1. All about medicinal plants in your beds / Ed. Radelova S. Yu .. - St. Petersburg: "SZKEO", 2010. - S. 183. - 224 p.

2. Sheptukhov V. N., Gafurov R. M., Papaskiri T. V. et al. Meadow parsnip (common parsnip) - Pastinaca sativa L. // Atlas of the main species of weeds in Russia. - M.: Kolos, 2009. - S. 125. - 192 p.

3. Dudchenko L. G., Kozyakov A. S., Krivenko V. V. Spicy-aromatic and spicy-tasting plants: a Handbook / Ed. ed. K. M. Sytnik. - K.: Naukova Dumka, 1989. - 304 p.

4. Pasternak // Encyclopedic Dictionary of Brockhaus and Efron: in 86 volumes (82 volumes and 4 additional). - St. Petersburg, 1890-1907.

Mankind has been growing vegetables since ancient times not only to eat them and feed livestock, but also to cure various diseases.

Among them is a parsnip plant, the beneficial properties of which have been known since the ancient Roman era, where it was served at the table and used by the sick. We will find out what the benefits of this vegetable are, what diseases it cures, and how to use it to heal the body and restore good health.

Parsnip vegetable: benefits and harms

The benefits of parsnips are due to its rich composition. The composition of this plant includes fiber, vitamins K, A, C, group B, minerals in the form of potassium, magnesium, sodium, copper, calcium, zinc, phosphorus, selenium and iron.

Thanks to an impressive set of vitamins and minerals, parsnip has the following healing qualities:

Prevention of diabetes

Soluble fiber and plenty of fiber lowers cholesterol levels, which is the prevention of heart disease and diabetes.

By the way, diabetics can consume parsnips without harm to health: it contains safe and natural sucrose and fructose.

Relief from spasms

The essential oils that make up the leaves of the plant relieve spasms in various organs, including the liver and kidneys.

Treatment of heart disease and pressure reduction

Since parsnip rhizomes contain a lot of potassium, its consumption leads to the expansion of blood vessels, and not only the heart, and a decrease in pressure in hypertensive patients.

Folate also protects against heart disease by reducing the amount of homocysteine in blood cells.

Normalization of the nervous system

Thanks to folic acid and a set of B vitamins, parsnips calm the nerves, help with depression and apathy. At the same time, it is useful for babies still in the womb: the neural tube of the fetus remains healthy, as well as the child's nervous system.

Therefore, if you are pregnant, you should not trust the baby's health to medicines stuffed with "chemistry": instead of widely advertised products like elevit pronatal, we eat natural and healthy parsnips!

Help in losing weight

If you want to say goodbye to excess fat, parsnips will provide you with soluble fiber, thanks to which ghrelin, the “hunger” hormone, will no longer be produced in large quantities. You stop snacking every now and then.

The body will no longer be overloaded with food, and will be able to qualitatively digest food and process stored fats. With parsnips, you will not have constipation and bloating.

Strengthening immunity

By strengthening the immune system, parsnip prevents the development of malignant tumors and other serious diseases.

We will find out who should not eat parsnips for food or as a medicine.

Pasternak: contraindications

In order not to harm the body, it is important to know in which cases it is better to refrain from eating this vegetable plant.

Parsnip is harmful if there is:

kidney failure. Since this plant has a strong diuretic effect, it is better not to use it with weak kidneys, so as not to harm them even more.
Dermatitis and light or sun intolerance. If you suffer from these diseases, then using parsnips can cause burns.
Hypotension. This plant lowers blood pressure, so it is better for hypotensive patients to stay away from it.

If you do not suffer from these diseases, still do not abuse parsnips, and strictly observe the dosage during treatment.

Pasternak in folk medicine: recipes

We will learn how parsnips are used in practice, a vegetable whose beneficial properties are so diverse.

Traditional medicine recipes with parsnips

Iron deficiency, anemia

To restore hemoglobin, do the following:

We clean one rhizome and three on a grater.
Mix the mass with a liter of freshly boiled milk.
We wrap the container in a blanket or a thick terry towel, and put it in a warm place for 2 hours.
We filter and store the medicine in the refrigerator.

We drink 0.25 cups 3-4 times a day. The course of increasing hemoglobin is one month.

Parsnip in folk medicine: how to use

Poor appetite, stress

If you have appetite problems or are experiencing stress, use the following recipe:

Three on a grater two rhizomes.
Mix the gruel with 20 g of granulated sugar and 20 ml of boiled water.
Bring the mixture to a boil and cook over low heat for 30 minutes.
Remove from the stove and put in a warm, dry place for 10-12 hours.

We filter the finished medicine and drink 20 ml before each meal.

Erection problems, lack of energy, headaches, dizziness, poor digestion

All these ailments disappear after drinking parsnip decoction:

We rub the root vegetable on a grater.
Brew with a liter of boiling water.
We cover and wait 5 hours.

We filter the infusion and drink twice a day, 0.5 tbsp. The course of treatment is ten days.

Diseases of the kidneys and gastrointestinal tract

To get rid of them, we use the following recipe:

Cut 30 g fresh parsnip leaf.
We brew them with 400 ml of boiling water.
Bring to a boil and cook over low heat for 10 minutes.
Cool and filter the decoction.

We take 3 times a day for half a glass of decoction for 20 days.

Depression

To get rid of a depressive state, we prepare a tincture of parsnips:

Three 2 rhizomes on a grater.
We shift the gruel into a glass jar.
Pour 0.5 liters of alcohol or normal vodka.
Close the jar tightly and refrigerate for 30 days.

We take 20 drops of tincture 4 times a day.

Vascular weakness, fragility of capillaries, pneumonia, bronchitis, tuberculosis and other pulmonary diseases

For their treatment, we use freshly squeezed parsnip juice:

We clean the roots from the skin.
Extract juice using a juicer.

We take 20 ml of freshly squeezed juice before each meal (it can be stored in the refrigerator for no longer than 8 hours).

neuroses

To get rid of neurosis, we use an infusion of parsnip flowers:

We brew 50 g of dried inflorescences with 0.5 liters of boiling water.
We insist three hours and filter.

We take an infusion of parsnip flowers 3 times a day for 0.5 cups.

Parsnip vegetable useful properties

Spasms and pains

To prepare an anesthetic medicine, we use dried parsnip root:

Mix 2 teaspoons of root powder with 50 g of sugar.
Pour 300 ml of boiled water.
Bring to a boil, remove from heat.

We clean it in heat and wait 10 hours. We drink 30 ml of infusion in 30 minutes. before meals.

Urolithiasis

To get rid of stones, we make a decoction:

Grind dried parsnip leaves into powder.
We mix 2 tsp. raw materials 1 tbsp. boiling water.
Tomim infusion for a couple of 15 minutes.

Cool, filter and take 10 ml of infusion 4 times a day.

Alopecia (baldness)

If the hair climbs in clumps, we make masks with parsnips:

Add 20 g of dried parsnips to any hair mask.
Rub the mixture into the scalp and wrap with a towel.
After 15 min. rinse hair with water without using shampoo.

Parsnip masks will strengthen and make existing hair smooth and shiny, and contribute to the rapid growth of new ones.

Strengthening immunity

We use a general tonic from parsnips:

Three root vegetables on a fine grater.
Transfer to a glass jar and pour 0.5 liters of boiling water.
We insist 2 hours and filter.

We drink 50 ml of a tonic infusion 3 times a day.

Now you know how parsnip, a plant whose beneficial properties have been known since ancient Greek times, can cure a number of diseases. Consult with your doctor about the use of parsnip for treatment, and use it to your health!

Translated from Latin, the name "parsnip" means "food". The popular names "field borscht", "kozelets", "deer root", "white carrot" indicate the use of the vegetable in the past and its appearance. Parsnip was used as food until the potato replaced it. Then it was undeservedly forgotten, and only in recent decades has it begun to return to our diet.

"Student"
"Guernsey" with high frost resistance ("Biotechnics")
"Culinary" from the company "Gavrish"
"Russian size" from NK-Russian garden.

Parsnip root is much healthier than other vegetables. It is used to prepare fragrant and tasty dishes. The root crop is stewed, mainly with other vegetables (carrots,). Add to soups, minced meat, caviar. Prepare salads with other vegetables. The essential oils included in its composition improve the taste of cooked dishes.

It contains almost all useful chemical elements and mineral salts, carotene, vitamins A, B1 and B6, C, PP.

By the amount of carbohydrates that are easily digestible, parsnip root is far ahead of other vegetables. These beneficial substances contribute to the treatment and prevention of many diseases. Parsnip preparations:

Improve metabolic processes in the body.
They relieve spasms, anesthetize.
Strengthen the walls of blood vessels.
Help in the treatment of neurosis.
Medicines made from the stem and leaves help treat psoriasis and vitiligo.

There is information that parsnip leaves can be dangerous for delicate skin. This is especially true for fair-skinned people. The burns are not as strong as those from hogweed, but they heal for a long time and leave a mark on the skin. This is facilitated by essential oils found in parsnip leaves. Photodermatosis can serve as a contraindication for parsnip treatment. People with sensitive hand skin should work in the garden in closed clothing and gloves to avoid burns.

It is used not only in official medicine. It is used in folk medicine for the treatment of almost all organs:

Removes swelling, regulates the process of removing stones and sand.
Helps in the treatment of stomach, including flatulence.
Root infusion is used for pain in the heart.
Helps in the treatment of kidneys.
Promotes sputum discharge in inflammatory diseases of the upper respiratory tract.
In oncology, parsnips are used to increase hemoglobin levels.
Parsnip seeds are used to prepare a tonic drink that relieves fatigue.
Parsnip is useful for the treatment of diseases of the pancreas, including diabetes.
It increases appetite and relieves stress.
Improves potency, treats female diseases.
The leaves are recommended for gout patients. With increased acidity, parsnips “deacidify” the body. It is used by lovers of protein diets, consuming 100 g of leaves per day.
A decoction of the leaves is used to thin sputum in bronchitis and pneumonia (as an additional remedy).
Root crops are rubbed on a fine grater and used to treat inflammatory skin diseases and acne. The bactericidal properties of parsnip help eliminate bad breath.
Parsnip juice is drunk to resume muscle work.
The presence of potassium in parsnip juice makes it possible to use it in the treatment of the nervous system, mental overwork.

Parsnip is a photophilous plant. It is undemanding to the ground. It grows well on any soil, but the best result can be obtained on fertile loamy soils or sandy loam. You should not sow parsnips in a site where fresh manure has been introduced this year. You have to wait until he gets over it. Otherwise, the root crops will branch too much. Seeds can be sown very early. They begin to germinate at a temperature of 3 degrees Celsius, withstand frost. Early sowing will help provide the right amount of moisture in the soil.

Parsnips are drought tolerant but grow best in moist soil.

Dislikes stagnant water. During a drought, the root becomes thin and long, making its way deep into the depths in search of moisture. Parsnip reproduces by seeds. But their germination is weak, lasts up to two years. To improve it, the seeds are prepared by holding for two days in a biostimulant solution. Then washed and dried. You can germinate the seeds 2 weeks before sowing. They are kept in water for a day, changing the water after 2 hours. Then cover with a cotton cloth and place in a warm place. Make sure they don't dry out. After 2 weeks, the seeds begin to germinate. They are laid for several hours in the cold.

Moistened seeds can be mixed with wet sand, covered with gauze and left for germination. Some gardeners mix seeds and parsnips and plant them together. Carrot shoots appear much earlier than parsnips. Therefore, the rows are marked, the aisles can be weeded so that they are not overgrown with weeds. Parsnips are sown to a depth of 2 cm. Between rows 30-40 cm. The soil is rolled so that it does not dry out longer. This will increase the number of shoots.

Seeds germinate in about 20 days. In phase 2 of true leaves, seedlings are thinned out at a distance of 5 cm, and in phase 7 leaves - by 10 cm. When planted together with carrots, crops are adjusted at their discretion, leaving more parsnips or carrots.

Care Tips:

After thinning, they are fed with liquid nitrogen fertilizers. During the season, 3 more top dressings are carried out, using those containing potassium and phosphorus.
The soil in the aisles and around the plants is regularly loosened and removed.
Water as needed abundantly, but infrequently.
Parsnips are not treated for pests because they do not have pests. This is another plus in growing this healthy and tasty vegetable.
In order to get seeds, you need to leave the root for the winter under the snow or plant it in the spring. The resulting seeds usually have good germination and enable a good crop of parsnips.

Parsnips are harvested late, before the onset of frost. Root crops with a whole skin are laid for storage. If the autumn is rainy, dirt is cleaned from the fruits. But usually they try to remove it in dry weather. Cut the leaves, dry the roots in the fresh air.

Parsnips are stored in dry, cool, dark rooms at a temperature slightly above zero. If the humidity in the room is high, the roots are covered with sand. Part of the roots of parsnips can be stored in the beds. To do this, cut the leaves and lightly sprinkle with earth. You need to dig in the spring before the germination of root crops.

More information can be found in the video:

Why parsnips are useful - use in cosmetology and traditional medicine. Mental and emotional disorders