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| Latin: |
Pastinaca sativa |
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| Origin: |
Parsnip is the plant Pastinaca sativa L., or Peucedanum sativum (Benth. & Hook.), a member of the family Umbelliferae/Apiaceae. A carrot-shaped, ivory-colored root with a delicate, sweet flavor, parsnip has been revered since ancient times. The first-century Roman Emperor Tiberius adored parsnips so fervently that he had them specially imported by the kilo and served gently cooked parsnips in honeyed wine. It was introduced in the Americas early in the 17th century and has become extensively naturalized in North America. Parsnip has a distinctive flavor. The plant is now found on roadsides and in open places in Great Britain and throughout Europe and temperate Asia.
Parsnip seed is sown in the spring, thinly in rows about a half metre apart, and the plants are thinned to stand 5 to 7 cm apart in the row. At the end of summer the solids of the root consist largely of starch, but a period of low temperature changes much of the starch to sugar. The root is hardy and not damaged by hard freezing of the soil.
The biennial plant grows to about 1 m by 0.25 m. It is in flower from July to August, and the seeds ripen from August to September. The flowers are hermaphrodite (have both male and female organs) and are pollinated by insects. The plant is self-fertile. The plant can grow in semi-shade (light woodland) or no shade. It requires moist soil.
Parsnip is best harvested after there have been some autumn frosts because it will have developed a sweeter flavor. Parsnip is available all year long and are at their peak in fall and winter.
Also called Wild Parsnip. |
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| Properties: |
| Sweet in flavor. |
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| Functions: |
| Diuretic, clears of liver and gall-bladder of obstructions. |
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| Applications: |
Parsnips have been used in the East for their diuretic properties and to help clear the liver and gall-bladder of obstructions. They are also said to have mild analgesic properties (alleviates pain).
Some studies have shown that a regular intake of root vegetables is associated with the prevention of blood clots and blockages in blood vessels, which can be the cause of heart disease. Large intakes of root vegetables may therefore decrease cardiovascular-related deaths. |
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| Dosage and Administration: |
Scrub parsnips just before using. They can be baked, sauteed, steamed, roasted or boiled and mashed like potatoes. They stand in nicely for carrots, sweet potatoes, or regular potatoes in most recipes, and lend a gentle sweetness to soups and other combinations of root vegetables.
When well grown, the cooked root has a very tender texture, though it is rather chewy raw.
The leaves and young shoots are cooked with other greens as a vegetable or added to soups, etc.
The seed is used as a condiment. Similar in taste to dill.
Parsnips can be found in the produce section of health food stores and supermarkets. Look for small, firm, and well-shaped roots (very large parsnips may be woody), and avoid those that are limp, shriveled, or spotted. Store them, refrigerated, in a plastic bag for up to two weeks. |
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| Cautions on Use: |
| Skin contact with the sap can cause photosensitivity and/or dermatitis in some people. Parsnip is said to contain the alleged "psychotroph" myristicine. |
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| Reference Materials: |
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| Modern Researches: |
Parsnip is rich in fibre. A 90 g serving of parsnips supplies almost 25 percent of an adult's daily fibre requirement.
In every 100 g of raw parsnip, there are 64 calories, 450 mg potassium, 13 g carbohydrate, 1 g fat, 5 g fibre, 87 mcg folate, 17 mg vitamin C, 30 mcg carotenes, 1 mg iron and 41 mg calcium.
The root contains xanthotoxin, which is used in the treatment of psoriasis (a chronic skin disease characterized by circumscribed red patches covered with white scales) and vitiligo (a skin disorder manifested by smooth white spots on various parts of the body). Xanthotoxin is the substance that causes photosensitivity.
A tea made from the roots has been used in the treatment of women's complaints. A poultice of the roots has been applied to inflammations and sores. |
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