Latin name: Pastinaca sativa.
English name: Parsnip.
Family: Umbrella — Apiaceae.
Common names: a fat carrot, carrot lamb, deer feed, spindle root.
Pharmacy name: the fruits of parsnip-Pastinacae fructus, the root of the parsnip — Pastinacae radix.
Used parts parsnip seed: fruit and root.
Botanical description: parsnip — biennial umbrella plant, which reaches a height of about 1m. Spindle-shaped whitish root of the plant is fixed in the soil. Stem ribbed, furrowed, branching from the middle. The leaves are usually simple, pinnate, with three-blade terminal leaflet, lower — with short petioles, the upper — sessile. The flowers are collected in a complex umbrella, golden-yellow in color — unlike other umbrella, preferably white. The whole plant has a fragrant smell. Greenish-yellow fruits are pressed to each other, widely elliptical, with clear wings. It flowers from July to August.
Distribution: in the wild medicinal plant native to Europe and Turkey. Parsnip is often on roadsides, Inter, glades, gullies, stony and gravelly places, an abundance of large clumps growing in dry and moderately wet meadows.
Collecting and harvesting: the MRTU 42 № 3943-71 saponin from the fruit is 5-7 mm long, 4-6 mm wide, usually broken on the mericarps. Color light brown. The smell of a peculiar, faint. The taste of spicy, slightly hot. Humidity should not exceed 10%, ash not more than 6, the content of furocoumarins not less than 1%. The raw material of organic impurities are allowed no more than 10 minerals — no more than 1%. Pack parsnip packaged weight of 30 g essential oil is stored in a group of raw materials in a dry, well ventilated area packed on shelves or podtovarniki. Shelf life of medicinal raw materials up to 3 years.
Active ingredients: parsnip is rich in mineral salts, carbohydrates, and in its roots, there is also a significant amount of vitamins — thiamin, niacin, riboflavin, as well as essential oil, discovered proteins, fatty oil, cellulose, starch, pectin. The seeds were found furokumariny, flavonoid glycosides and coumarins. The composition of essential oil parsnip seed is oktilbutilovy ester of butyric acid, which determines its peculiar odor.
Pasternak was a real Asian, which only came to Europe in the early 18th century, and in our area got a funny name «straw-colored soup.» Pasternak — a vegetable useful properties which is desirable to know everything. The smell and taste of parsnip-specific, a little reminiscent of the same indicators in conjunction with celery carrots. Grow it is not difficult and can be harvested good crops.
The chemical composition of parsnip is very diverse and unique imennooni give useful properties of Pasternak. This root carbohydrates and proteins, and absolutely no fat. There is a Pasternak mineral salts, vitamins C, B1, B2, B5, B6, C, E, K, A, as well as enzymes and essential oils. But the main advantage of parsnip — insoluble fiber. This is very useful for the digestive system. Parsnip and rich in potassium, while sodium is not nearly all. Macronutrients: potassium, calcium, sodium, magnesium and phosphorus. Trace elements: iron, manganese, selenium, zinc, and copper. Very useful is the parsnips all who have no appetite, and sluggish digestion. Parsnip produce sap, which use to strengthen capillaries, relieve pain, as well as useful in bronchitis, tuberculosis, pneumonia and even emphysema.
Useful properties of vegetable parsnip
Parsnip recipes for traditional medicine can make some drugs.
Tonic parsnip. To bring your body to tone and strengthen, squeeze the juice from the parsnips and mix with a little honey to improve the taste characteristics. Take the remedy should be one tablespoon three times daily, before meals. This means you need to take all those seriously ill. Parsnip juice helps with many health problems. It improves the appetite, strengthens blood vessels and capillaries. Take it should be, and as a preventive measure in the first place, to prevent cardio — vascular diseases. It reduces swelling, helps relieve the pain of gastric and duodenal ulcers, liver and stomach cramps. Remember that you can squeeze the juice only from the root of this plant.
Preparing an aqueous solution of the parsnips with the addition of sugar, you get another great way to strengthen the body and recuperation after an illness.
Pasternak — a vegetable that is not useful to all contraindications to the use parsnip may be age. As small children and elderly people, parsnips are equally contraindicated. Caution should be people who are sick photodermatosis.
Parsnip before cooking thoroughly washed, peeled and cut tails. It can be prepared as a couple, and bake in the oven. Cooked parsnips is perfect as a garnish for dishes of Massenet. In addition, the parsnips are added to goulash and soups. The most skillful chefs can cook pancakes and crepes. Very tasty and hearty parsnip puree is obtained. In raw form it is added to various salads, and the most frequently rubbed on a coarse grater.
Very tasty and healthy are the parsnip chips. They are prepared very simply. Pour a layer of vegetable oil in a pan, heat it for cooking in deep fat. Parsnips are cleaned and cut into very thin slices. Every little thing thrown into the hot oil and fried for 45 seconds, until a golden crust. Potato chips are laid out and dried on paper towel. The taste of chips to add spices and salt. These chips can be easily replaced by less useful chips.
Parsnip — useful properties and applications
The authors of medieval herbalists, referring to Pasternak as a vegetable, referred to the Greek physician Dioscorides, who used it as a diuretic. In folk medicine, infusion and decoction of the roots of parsnip posevnoo drank cough for its softening and sputum, and used in dropsy and as a painkiller. The aqueous extract of the roots of parsnip seeds with the sugar consumed to excite the appetite and as a tonic during rehabilitation after serious illness.
I have a parsnip seed authoritative guarantors of the authors of medieval herbalists, among them P. Mattiolus. They in turn link to the classics — Pliny and Dioscorides. These data correspond to the regulations for use of the fruits of parsnip in folk medicine: edema, body aches, kidney and bladder cancer (particularly gems), stomach and lung disease, fever, and loss of sleep and rheumatism. If you use tea, then it must be prepared from mashed fruit.
Recipe of tea from the fruit of parsnip 1 teaspoon of fruit with the top of parsnip pour ¼ liter of boiling water for 10 minutes, drain. If you need to drink 2 cups daily.
Side effects. The use of parsnip, as a rule, does not give side effects. However, in susceptible individuals may appear rash, which disappeared after cessation of treatment.