Parsnip

In article there is a speech about garden culture – a parsnip.

A parsnip grow up for the sake of fleshy root crops which to taste remind at the same time parsley and carrots

Parsnip grow up for the sake of fleshy root crops, kotoyory to taste remind at the same time parsley and carrots. It use generally as a spicy plant. Besides, parsnip fine melliferous herb. In flowering it involves insects who pollinate many types of vegetable plants.

Parsnip [PastinacasativaL.] – biannual plant of family of seldereyny (umbellate). In the first year it forms a root crop and the socket of leaves. For the second year at the root crops landed after storage are formed generativny vetvyashhiesya run in height 100 – 150 see. The main stalk, lateral escapes come to an end with an inflorescence (a difficult umbrella). A flower at a parsnip yellow or orange. Flowering and maturing of seeds the disjointed. A fruit – a dvusemyanka. Seeds oval, flat, whitish and yellow. Keep vsxozhest 1-2 years. The plant perekrestno pollinated, but isn’t crossed to other types of family of the seldereyny.

It is holodostoyyoky and winter-hardy culture, root crops well winter in open soil even in northern regions. Adults a rasteyoniya transfer frosts to – 8°C, shoots – to – 5°S. For amicable germination of seeds the damp soil and temperature 10-12 ° is necessary to Page. Optimum temperature for growth and development of plants – 15-20°C.

The parsnip is best of all ras­tet on shined, the lungs, well humidified sites. However doesn’t transfer superfluous moistening and sour soils.

It breeds seeds. For crops it is better to use the svezhesobranny. Sow them at the end of April – the beginning of May. For this plant the cucumber, onions, cabbage and potatoes are considered as the best predecessors.

Care of this culture consists in timely removal of weeds and soil loosening. Depending on weather conditions, in vegetation, it is watered by 3 – 4 times.

Clean root crops usually at the end of September, podkapyyovy their pitchfork. It is possible to leave a part of root crops in the soil to eat them in the winter in thaw or in the spring. At the vyyokopanny cut off leaves on 1 cm above a goloyovka. Store them as well as carrots, in the washed-out damp sand. Optimum temperature of storage – 0 – 1°S, otnositelyyony humidity of air – 90 – 95 %.

Medical properties. In traditional medicine the parsnip was used long since as diuretic, soothing, poyovyshayushchy by appetite and means raising sexual activity. Besides, broth from the crushed roots pas­ternaka (1 St a spoon on 1 glass of water), leaves (1 – on 1 glass of water) or root crops (1/4 tablespoons on 1 glass of water) drink 1,5 tablespoons to soften cough and to cause otdeyoleny phlegms. And infusion of root crops use for an appetite vozyobuzhdeniye at the general breakdown and weakening of an oryoganizm after a serious illness. Root crops pasterna­ka possess ability to expand coronary vessels therefore are useful to people with raised blood the davleniyoy. From seeds of this plant receive "Pastinatsin’s" preparation which warns attacks of stenocardia.

The use in food. Parsnip root crops upotreb­lyayut fresh, stewed – as a garnish to meat, and in a kayochestvo of soup seasoning. Even 2 – 3 tablespoons of fresh or stewed root crops eaten as a garnish to meat, raise an organism tone.

Parsnip root crops widely apply in cookery when manufacturing baklazhanny caviar, gyuvechy, in canning and confectionery production. They can be made for the future: to dry and freeze.

(On Ogorodnik magazine materials).