Parsnip spice application. Useful properties and contraindications: how to use parsnip root in the right direction. Medicinal preparations based on parsnip

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

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

Parsnip vegetable: benefits and harm

The benefits of parsnip are due to its rich composition. This plant contains 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 range of vitamins and mineral elements, parsnips have the following healing qualities:

Preventing diabetes

Soluble fiber and plenty of fiber lower cholesterol levels, which helps prevent heart disease and diabetes.

By the way, diabetics can consume parsnips without harm to their health: they contain safe and natural sucrose and fructose.

Relief from spasms

Essential oils contained in the leaves of the plant relieve spasms in different organs, including the liver and kidneys.

Treatment of heart disease and blood pressure reduction

Since parsnip rhizomes contain a lot of potassium, its consumption leads to expansion blood vessels, and not only the heart, and lowering blood 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, parsnip calms the nerves, helps 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 nervous system child.

Therefore, if you are pregnant, you should not trust your baby’s health to medications filled with “chemicals”: ​​instead of widely advertised products such as Elevit pronatala, we eat natural and healthy parsnips!

Help with weight loss

If you want to say goodbye to excess fat, parsnips have you covered soluble fiber, thanks to which it will cease to be produced in large quantities ghrelin is the “hunger” hormone. You will stop snacking every now and then.

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

Strengthening the immune system

By strengthening the immune system, parsnips prevent the development malignant tumors and other serious diseases.

Let's find out who should not eat parsnips as food or as medicine.

Pasternak: contraindications

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

Parsnips are harmful if present:

• Kidney failure. Since this plant gives strong diuretic effect, if your kidneys are weak, it is better not to use it, so as not to harm them even more.
• Dermatitis and light or sun intolerance. If you suffer from these diseases, you may get burns when using parsnips.
• Hypotension. This plant lowers blood pressure, so hypotensive people should stay away from it.

If you do not suffer from these diseases, still do not overuse parsnips, and strictly adhere to the dosage during treatment.

Parsnips in folk medicine: recipes

Let's find out 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 grate three.
• Mix the mixture with a liter of freshly boiled milk.
• Wrap the container in a blanket or 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 glasses 3-4 times a day. The course of increasing hemoglobin is one month.

Poor appetite, stressful state

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

• Three rhizomes on a grater.
• Mix the pulp with 20 g 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, loss of strength, headaches, dizziness, poor digestion

All these ailments disappear after drinking parsnip decoction:

• Grate the root vegetable.
• Brew with a liter of boiling water.
• Cover and wait 5 hours.

We filter the infusion and drink 0.5 tbsp twice a day. 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 leaf parsnip.
• Brew them with 400 ml of boiling water.
• Bring to a boil and cook over low heat for 10 minutes.
• Cool and filter the broth.

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

Depression

In order to get rid of depressive state, prepare parsnip tincture:

• Three 2 rhizomes on a grater.
• Transfer the pulp into a glass jar.
• Fill with 0.5 liters of alcohol or normal vodka.
• Close the jar tightly and put it in the refrigerator for 30 days.

We take 20 drops of tincture 4 times a day.

Vascular weakness, capillary fragility, pneumonia, bronchitis, tuberculosis and other pulmonary diseases

To treat them we use freshly squeezed parsnip juice:

• We peel the roots.
• Extract the juice using a juicer.

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

Neuroses

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

• Brew 50 g of dried inflorescences with 0.5 liters of boiling water.
• Leave for three hours and filter.

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

Spasms and pain

To prepare painkiller medicine, we use dried root parsnip:

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

We put it in a warm place and wait 10 hours. Drink 30 ml of infusion in 30 minutes. before meals.

Urolithiasis

To get rid of stones we make a decoction:

• We wear out dried leaves parsnips into powder.
• Mix 2 tsp. raw materials 1 tbsp. boiling water
• Steam the infusion for 15 minutes.

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

Alopecia (baldness)

If your hair is coming out in clumps, 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. We wash our hair with water without using shampoo.

Masks with parsnip will strengthen and make existing hair smooth and shiny, and will help rapid growth new.

Strengthening the immune system

We use tonic from parsnip:

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

Drink 50 ml of restorative 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 your doctor about the use of parsnips for treatment, and use it for your health!

Parsnip

Other names: meadow parsnip, common parsnip, white carrot, spindle root, field borscht, lat. — Pastinaca sativa L. Parsnip root is used in the form of decoctions as a medicinal remedy.

Parsnip (root) - it's biennial herbaceous plant, a species of the genus Parsnip, family Umbelliferae, from 30 cm to 1 meter or more in height. This plant was obtained as a result of centuries-old selection from wild parsnip, which is found everywhere in Ukraine, Western Siberia, the Caucasus, Western Europe, America, Turkey and other countries. Parsnip differs from its wild relative primarily in its thick and spicy-sweet root.

The stem of parsnip is erect, grooved-faceted, pubescent, branched in the upper part. The leaves are large, unpaired-pinnate, with 2-7 pairs of ovate and pubescent sessile leaves. The lower leaves are not large, short-petiolate. The flowers are small, bright yellow, regular, collected in a complex umbrella of 8-15 rays.

The seeds of parsnip are round-elliptical, flat-compressed, yellowish-brown in color. The root vegetable is white, thick, sweetish in taste, and smells pleasant. In most cases, the shape is cone-shaped, like a carrot. Parsnips bloom only in the second year, in July-August. The fruits ripen in September.

Parsnip, plant composition

Parsnip became known as a cultivated vegetable plant from the end of the 12th century, but it began to be widely used in the 18th century. And in Rus' it appeared even earlier than potatoes.

This plant has a complex composition rich in useful substances; its roots contain a significant amount of essential oils, thiamine, vitamins C, B1, B2, PP, a nicotinic acid, riboflavin, protein substances, starch, pectins and other substances. Furocoumarins, flavonoid glycosides and coumarins are found in the fruits (seeds), and the essential oil in the fruits is from 1.5 to 3.6%, i.e. quite a lot. The composition of the essential oil includes octyl-butyl ester of butyric acid, which determines the peculiar smell of parsnips.

Parsnip, application

Besides the beautiful culinary properties, parsnip (root) also has a number of medicinal properties. Thus, ancient Greek doctors used parsnips to stimulate appetite, as an analgesic and diuretic, or as a remedy for colic, to improve sexual functions (increases desire, male strength and etc.).

Medicinal properties parsnip confirmed and modern traditional medicine. Currently, the pharmaceutical industry produces drugs from parsnips such as Pastinacin, Beroxan, Eupiglin, etc. Pastinacin is used mainly as a antispasmodic for angina pectoris, cardioneurosis and neuroses. These tablets are also prescribed for spasms in the gastrointestinal tract, for problems in the biliary tract or with the kidneys. Beroxan is used for psoriasis, vitiligo, alopecia areata and other skin diseases, both externally and internally.

Parsnips are also widely used in folk medicine. Fruits, leaves and roots are used for medicinal purposes. A decoction of parsnip roots helps with coughs, as an expectorant (to soften and separate sputum), and water infusion used as a tonic for the rehabilitation of seriously ill patients. Parsnip improves digestion, strengthens the walls of blood vessels, it is used for the prevention and treatment of diseases of the heart and blood vessels, and is also used for kidney stones and cholelithiasis, pancreatitis, with nervous diseases, bronchitis, gout, pneumonia, etc. A decoction of parsnip roots promotes hair growth. Grated fresh root parsnip relieves attacks of liver, kidney and stomach colic(Spanish as a painkiller).

Parsnips, decoctions and infusions

Parsnip root decoction

1 tsp. crushed roots, pour 1/2 liter of water, boil for 10 minutes, strain. Drink during the day for the above diseases.

Parsnip leaf decoction

1 tbsp. pour a spoonful of dry crushed parsnip leaves into 0.5 liters of water, boil over low heat for 10 minutes, then strain. Drink 1/4 cup 3 times a day 20 minutes before meals for 1 week, then drink another 1 week, but 3/4 cup, to improve appetite, etc.

Also used in folk medicine parsnip root juice , it is rich in potassium, silicon, phosphorus, sulfur, chlorine, etc. It is used for brittle nails, and since the juice has a beneficial effect on the functioning of the lungs, bronchi, and brain, it is also drunk for emphysema, pneumonia, tuberculosis, and various mental illness or as a tonic. Drink freshly prepared juice from the root, 1 tbsp. spoon, 3-4 times a day before meals with the addition of honey to taste.

Even in ancient times, people drank to improve appetite alcohol tincture from parsnip roots in moonshine. Although this is not The best way solutions to the problem, but for those who have such bad habit- drink 100 grams by lunch, it’s better to drink parsnip tincture, at least there will be some benefit.

And for seriously ill patients, or after surgery, to restore strength, they are given a water infusion of parsnip roots - 100 ml, plus 1 tablespoon of honey. Drink 3 times a day, 30 minutes before meals. The course of treatment is 1 month.

Parsnip infusion

The root has a calming effect and is able to relieve spasms of blood vessels. It is used for neuroses, hypertension, muscle cramps, angina pectoris, to improve sleep, etc.

Or, there is also this recipe for an infusion, for those with a weakened immune system and more: take 2 tablespoons of crushed root, throw it into a thermos and pour 1 glass of boiling water. Leave for 12 hours, usually done overnight, and then add 1 tbsp. spoon of honey and take 1 tablespoon per 30 minutes. before meals, 3-4 times a day.

Parsnips for baldness

For baldness, you can make a hair mask by mixing dry parsnip powder with a moisturizing mask, wrap your head in a towel, wait 15 minutes, then rinse. Your hair will become noticeably thicker and its growth will accelerate. Or, you can rub parsnip infusion into your head, in a bath, after a steam room, when the pores of the scalp are finally opened, in case of hair loss.

Growing parsnip (root) is not at all difficult. It is not whimsical, grows well in garden and other soil, but loves and tolerates the sun well, although it also loves moisture. It is sown like carrots in autumn or spring, in rows. For better similarity, it is better to soak the seeds for 2 days before sowing. The harvest is harvested in late autumn, maximum in early spring, before the leaves appear. You can leave a few root vegetables for the second year, then you will get fresh seeds, but the root will no longer be suitable for consumption.

Parsnips are now widely used in cooking and confectionery production. Its roots are dried, consumed stewed, boiled, and also used as a seasoning for soups, side dishes, meat or as a spice for vegetable salads.

Parsnips, contraindications

Parsnips should not be consumed by people with photodermatosis, by young children, by individual intolerances, and with caution by older people.

It should be remembered that parsnips contain furocoumarins, which increase skin sensitivity to light. Therefore, it is not advisable for people with white and delicate skin to consume parsnips before going to the beach.

Ancient healers believed that a person who eats parsnips fills his heart with wisdom and kindness, and gains health and longevity.

Pasternak: historical background

The historical homeland of the plant is presumably Northern Europe. In our latitudes, parsnips appeared in the 17th century, then they called them “field borscht”. The current scientific name comes from the Latin word pastus, which means “food”.

IN ancient medicine Parsnip roots were used as a diuretic, stimulant, and analgesic. Parsnip decoction was used to treat coughs and appetite disorders, and to strengthen strength after long-term illnesses. In addition, it has been proven that parsnips strengthen the walls of capillaries and stimulate the activity of glands internal secretion, normalizes metabolism, removes stones and salts. It is an effective tonic and prophylactic from many diseases, including diabetes.

Parsnip: botanical information

Parsnip is a spicy-flavored vegetable plant from the celery family. It is a biennial: in the first year its roots grow, and in the second year it flowers and sets seeds. The flowers of the plant are yellow and resemble small umbrellas. Parsnip fruits are large, greenish-yellow achenes, flattened on the sides. When the fruit is fully ripe, it splits into 2 parts, each containing one seed. Fruit ripening occurs in early autumn - in September and the first half of October.

Parsnips are a cold-resistant crop; its seeds are sown in early spring, and some gardeners sow it before winter. Winter parsnip shoots appear very early, around mid-March. The plant is very unpretentious and grows quietly on any soil, in that part of the garden that receives enough sunlight. The parsnip harvest (root crops) is harvested in late autumn and stored in the cellar for the winter. They can be dried or salted, but also fresh they keep well.

Parsnip root has white pulp, a pleasant sweetish taste and a subtle spicy smell. It contains great amount pectin substances and essential oils, as well as potassium, phosphorus, vitamins B, PP, C, cadmium, sodium and natural vasodilator furocoumarin.

Parsnips in cooking

Parsnip root can be used to prepare delicious and healthy dishes- salads, soups, stews, casseroles, pickles and marinades, side dishes, seasonings for meat and fish dishes, as well as sauces homemade. Baked or deep-fried parsnips are part of the traditional Christmas dinner in English-speaking countries. It is worth considering that roots that are too large become woody during storage, so for food or medicinal purposes You should choose medium-sized root vegetables.

Calorie content of parsnip root is 47 kcal per 100 g.

Nutritional value of 100 g of root pulp: proteins - 1.4 g, fats - 0.5 g, carbohydrates - 9.2 g.

Dishes made from parsnip as a vegetable

As a full-fledged vegetable, parsnips are added to puree, combining it with potatoes, carrots, celery, zucchini, cauliflower, turnips and rutabaga. A salad with apples, carrots and lemon juice is prepared from peeled grated root vegetables - a real vitamin bomb! Parsnips can be an excellent component of any vegetable, meat or fish soup along with potatoes and carrots.

Dishes using parsnip as a spice

IN small quantity dried, salted or fresh (chopped) parsnip root can be added to first and second courses, sauces, multi-component salads with a meat component, chicken dishes and even desserts.

Parsnip: medicinal properties

The miracle root vegetable stimulates metabolism and the activity of the endocrine glands, strengthens the walls of blood vessels, relieves spasms of smooth muscles internal organs, has analgesic, sedative and tonic properties.

Fresh parsnip juice - excellent remedy with exhaustion, loss of strength, chronic fatigue.

Prepare the juice immediately before use, take 1-2 teaspoons before meals, maybe with a small amount of honey. Thanks to this remedy, digestion improves, metabolic processes and tissue regeneration.

At increased excitability, as well as sleep and appetite disorders traditional healers It is recommended to use a decoction of parsnip roots. It is prepared like this: the peeled root vegetable is crushed, 1 teaspoon is poured into two glasses of boiling water, boiled for 15 minutes over low heat, filtered and taken hot, 50 ml three times a day before meals.

Parsnips to strengthen the immune system

In order to increase the body's resistance to infections in the autumn-winter, an infusion of parsnip root is prepared: 2 tablespoons of crushed, pre-peeled pulp are poured with a glass of boiling water and left in a thermos for 12-14 hours. Then add a tablespoon of honey, stir until dissolved, filter through a strainer and take 1 tablespoon 4 times a day half an hour before meals. This remedy is good to use after severe injuries, operations, long-term illness.

An infusion of parsnip root in milk is used to treat anemia. 2 tablespoons of grated root vegetables are poured into a liter of hot milk, left in a thermos for 6 hours, filtered and taken for 2 days in a row, half a glass 3 times a day before meals. After which they take a break for 2-3 days and repeat the course of treatment.

Contraindications for eating parsnips

Parsnip root as remedy It is not recommended for use by very elderly people, children under 12 years of age, as well as people suffering from photodermatosis. Before being treated with parsnip juice, decoction and infusion, you need to make sure that the plant does not cause allergies in the patient. It is better to start treatment with small doses, carefully monitoring how you feel and how your body reacts.

Botanical name- parsnip.

Family- umbrella.

Genus- parsnip.

Predecessors- potatoes, cabbage, onions, cucumber.

Lighting- sunny place.

The soil- peat, sandy loam, loamy.

Landing- seeds.

Origin of the parsnip plant and its cultivation

The biennial vegetable plant parsnip is cultivated throughout the world. Its homeland is considered to be the south of the Ural Mountains and Altai region. Parsnips have been known since the end of the 12th century. It appeared in Russia even earlier than. It is quite easy to grow. It is cultivated and developed in the same way as carrots. Very often they are even grown together. During the first year, a root crop is formed; in the second year, the plant blooms and produces seeds. The main difference is that its roots are larger than those of carrots. This should be taken into account when planting seeds - the distance between them should be slightly greater than between carrot seeds. Seeds are planted in spring. For better germination, they should be soaked in water for two days. When true leaves appear, the crops are thinned out. The plant is cold-resistant and moisture-loving. To prevent root crops from cracking, you should ensure regular watering of the plants. In the fall, before the onset of cold weather, the harvest is harvested. In the case when root crops are left in the ground for the winter, they should be hilled up and the leaves trimmed. In winter, these roots will need to be dug up before they begin to grow leaves again.

The plant should be protected from wet bacterial rot, septoria, white and gray rot and black spot.

Beneficial properties of parsnips

Beneficial features parsnips were known in ancient times. Ancient Greek doctors used it as an analgesic and diuretic. It stimulated appetite, improved sexual activity, and helped with colic. The medicinal properties of parsnips are recognized and modern doctors. This vegetable is widely used in folk medicine. A decoction of the roots helps with cough, and a water infusion is used as a tonic for the rehabilitation of seriously ill patients. The vegetable improves digestion and strengthens the walls of capillary vessels. Decoctions help in the treatment of baldness. In medicine, it is also used for the prevention and treatment of vascular and heart diseases.

The vegetable is used in dietary nutrition. For kidney stones and cholelithiasis. For nervous diseases, bronchitis, gout, pneumonia.

Vegetable juice is rich in silicon, potassium, phosphorus, chlorine, and sulfur. Its use helps strengthen brittle nails. Chlorine and phosphorus have a beneficial effect on the functioning of the lungs and bronchi. Therefore, the juice is recommended for patients with emphysema, pneumonia and tuberculosis. Potassium improves brain function, which is why the juice is successfully used in the treatment of various mental diseases.

The fruits are used to make medicines that successfully treat various skin diseases. In particular, vitiligo. The leaves are used in dermatology.

The vegetable contains mineral salts, sugar, proteins, essential and fixed oils, many vitamins and microelements. Pectic substances, starch, fiber. The seeds contain coumarins and glycosides.

The roots and leaves are widely used in cooking. They are dried, boiled, stewed, and prepared into salads. Used as a spice and added to confectionery. Like potatoes, this vegetable turns black when cut. To prevent this from happening, the cut pieces should be immersed in water. Optimal time cooking for small pieces – ten minutes. For big ones - twenty. Then they will remain soft and will not have time to soften to the state of puree. Cooked roots resemble a sweetish nut. They can be baked or steamed. Parsnip vegetable may be good side dish for fish or meat. In some dishes it is used instead of beets - for example, in vinaigrette.

Parsnip flowers, leaves, stems and roots, photo of parsnip

Flowers parsnips are bisexual. Correct shape, small. Five-membered. Collected into complex umbrellas of 5 - 15 rays. There are usually no wrappers. The calyx is invisible. The corolla has bright yellow color. They can be seen in the photo of parsnips. Flowers appear in the second half of summer. The fruits appear in September. They are a flat-compressed, rounded, elliptical, narrow-winged two-seeded plant. Bees collect high-quality light honey from the flowers of this plant.

Root parsnip has White color. Him sweet taste and a pleasant smell. The shape can be like that of a turnip - round, or like that of a carrot - cone-shaped. When cut, the color is yellowish-brown or yellowish-gray.

Stem up to one meter high. Erect, branched, rough, pubescent, sharply ribbed, grooved-faceted.

Leaves parsnips oddpinnate large size with blunt edges. They are smooth on top and rough below. Of several pairs of ovate, lobed or coarsely serrate pubescent sessile leaves. The lower ones are short-petioled, and upper leaves with vaginal base. Leaves give off on hot days essential oils. They are quite hot and can burn the skin. For this reason, it is better to care for the plant either early in the morning or late in the evening.

Parsnip, a carrot-like fruit, is not very popular in our area, although it has been known as an agricultural crop for several centuries.

Our ancestors widely used parsnip as a vegetable in cooking; the beneficial properties of this root vegetable are so numerous that it was actively used in folk medicine. Let's take a closer look at this unique plant, find out what benefits it can provide to our body and whether there is any harm in it.

Information about parsnips

The plant belongs to the salad and celery family. The earliest mentions of parsnips are found in the chronicles of Greece, and they came to our region around the 12th century.

Visually, the fruit is very similar to carrots, only it has a light yellowish or creamy tint. Parsnips taste sweetish, have spicy notes and a unique bright aroma.

On a cultivated farm, the vegetable is planted in mid-spring and harvested in September.

In cooking, parsnips are used fresh and dried. Due to its spicy aroma, it is often used for canning. Unlike green carrot shoots, parsnip leaves are also used in food and cooking. healing infusions. They also contain a lot useful substances and have a fragrant smell.

Parsnips are a biennial plant and very unpretentious to grow. Some people grow it in their dacha gardens, but the vegetable is cultivated for industrial purposes only in a few regions.

Parsnip vegetable: benefits and harm to the body

Like any plant, parsnips have beneficial properties and some contraindications. Let's look at everything in order.

Useful properties of the plant

The root vegetable contains a large number of carotene, vitamins C, PP, B, etherol, potassium, phosphorus, sulfur, silicon, amino acids and some other elements important for the body.

The spicy vegetable has the following useful actions on our body:

• Improves digestion, relieves spasms in the intestines.
• Helps increase appetite.
• Strengthens the heart and capillaries, prevents angina pectoris.
• A decoction of the leaves and fruit treats asthma, bronchitis, tuberculosis, and helps thin sputum when coughing.
• Has a diuretic, anti-edematous effect.
• Effective for hypertension.
• Due to the ester content, it has a slight anti-inflammatory effect.
• Tones and improves immunity.
• It has sedative effect, increases resistance to stress, improves sleep.
• Strengthens the muscular system.

Parsnips are low in calories; 100 g of product contains only 47 kcal. People watching their figure are recommended to introduce it into their diet on an ongoing basis.

Is there any harm?

There are no serious contraindications to the use of this root vegetable. It is recommended to use it with caution by elderly people and children, and for allergy sufferers it is better to do a test first. High content ether may provoke a reaction.

The plant contains furocoumarin, which increases skin sensitivity to ultraviolet radiation. Parsnips should not be eaten by those who suffer from photodermazodes and Vitiligo disease.

IN summer period green shoots of the vegetable synthesize active production of etherol. Close contact with leaves may cause irritation.

How to eat parsnips

In cooking fresh fruit added in small quantities to first and second courses to give them flavor and piquancy. When canned, parsnips are used in lecho, vegetable caviar, salads, and pickles.

For the winter it can be dried and ground into powder. In this form, it is also suitable as a spice for many dishes. The fruit can also be frozen; it can be stored in the freezer for up to 6-8 months.

For medicinal purposes, tinctures, decoctions are made from the roots and shoots, or consumed fresh as part of hot dishes, salads, and snacks.

Now you know about parsnip, a vegetable whose beneficial properties will help maintain your health. Be sure to try this unique plant. You can buy the spice in dried form in the herbs and spices section of any supermarket, or look for the fruits in the vegetable stalls.