White carrots (or parsnips) can easily be purchased at any vegetable market or in the vegetable departments of supermarkets. The taste of this vegetable is very spicy, so it is used in the preparation of many dishes, especially marinades. In addition, it is very healthy.
Parsnip root, the beneficial properties of which are known to many, is very rich in biologically active and beneficial substances that help in curing very many ailments. Although it is better to use it with very great care. Consider what is a parsnip vegetable - calorie content, beneficial properties. The benefits (netkilo.ru/product/pasternak) of it are quite obvious to those who are fond of traditional medicine.
Story
Parsnip is a white shade vegetable that looks similar in appearance to carrots. As soon as the people do not call parsnips, for example, field borscht, clerk, tragus, trunk. Although the most common nickname is still white carrots or white root. Parsnip root (as well as tops, by the way) is actively used in cooking, as well as the roots of other plants: parsley or celery.
In Russia, he gained wide popularity around the beginning of the twentieth century. Now he is not so popular with cooks. But many of its useful properties have been widely used in traditional medicine.
In medieval Europe, this vegetable was just as popular and preferred to eat as potatoes. When he came to Russia, many gourmets appreciated his taste and benefits. But now in the gardens it is less and less common to see the beds planted with parsnip seeds, and it’s a pity, because the taste of this plant is really very refined, but there’s nothing to say about the benefit.
Parsnip root: beneficial properties
Almost everyone knows that this vegetable is very healthy. Parsnip is the root, whose beneficial properties are associated with the content of fats, starch, dietary fiber, acids. In many ways, in terms of useful properties and nutrition, this vegetable is similar to spinach, the beneficial effects of which have long been known to the whole world. There is only a slight difference in the fact that the concentration of vitamins in parsnip is slightly less, but nutrition is several times greater.
The white root has a slightly spicy and very unusual taste combined with a very pleasant smell. This is achieved due to the fact that both in its tops and in the root itself there is a high content of aromatic essential oils.
The real panacea
Parsnip is the root, the useful properties of which are also used in the preparation of a healthy and balanced menu. White carrots stimulate appetite, and also helps digestive processes. The vegetable also has a diuretic effect, so it is very appropriate to use it in the treatment of diseases associated with fluid retention in the body. By the way, parsnip essential oils are a very good aphrodisiac. In addition, the vegetable serves to strengthen the cardiovascular system. And it’s also a good painkiller for urolithiasis. Also, parsnip root tones up very well, it is recommended to use it for vitamin deficiency, lack of sleep, after a serious illness in the recovery phase. It should only be noted that there is a negative side of the parsnip vegetable. Useful and dangerous properties of parsnip are listed in detail in the relevant literature.
But in ancient Greece and Rome, parsnip was used to quench headaches and with insomnia.
Dermatology
Serious and difficult to cure diseases such as psoriasis and vitiligo are treated by ingestion of infusion from leaves or finely ground parsnip. It helps to heal, since it contains a lot of tyrosine.
With vitiligo, it is appropriate to apply tincture of parsnip externally. You should mix the juice of white carrots with vodka in the proportions of one to five, let it brew for at least a couple of hours and rub in bright spots, it is better to smear the rest of the skin with a greasy cream to protect it from getting this tincture. You need to keep the lotion in this way for a very short time, ten minutes a day will be quite enough. It is necessary to do this procedure every day for a month, so that there is a tangible result. Every day, the lotion time can be increased by one minute.
This course can be repeated with a break of a couple of weeks. And best of all, it helps during the sunny and hot season, when the skin is very vulnerable.
By the way, women will be pleased to know that parsnip helps with the first wrinkles. In this case, its leaves should be added to vegetable salads with the addition of any vegetable oils. The fact is that white carrots contribute to the production of collagen, which is so necessary for the skin.
Parsnip in cosmetology
According to the chemical composition, the white root is significantly different from all other root crops. There is calcium in it, but it is not as much as in carrots or beets, but sulfur and phosphorus are present in its composition in large quantities. In other vegetables, such a high content of these elements is not observed. And therefore, it is recommended to use parsnip root for food in case of damage to bone or cartilage.
It also works well when interacting with the skin. Parsnip is able to save you from bruises under your eyes in a matter of minutes, the tincture based on it is very helpful in treating acne. And a white root for hair and nails is very useful, it strengthens them and promotes growth.
A simple tincture, which was written about earlier, can help with baldness or even with skin lesions with lichen spots. It accelerates hair growth, as if awakening hair follicles, so when bald spots appear, it is worth considering the use of this vegetable for cosmetic purposes.
So the root of the parsnip, whose useful properties are so multifaceted, should be in the kitchen of every housewife. By the way, it is not necessary to eat it as often as other root crops (for example, potatoes) to achieve effectiveness. A couple of salads a week with a parsnip root in the composition will already be quite enough. This diet will help improve your digestion, cardiovascular function, appearance and sleep.
It's hard to believe, but the white root also helps with graying. Outwardly in this case, it is customary to use nettle in folk medicine, but leaves or the root of parsnip are recommended for food.
For the respiratory tract
The usefulness of such a product as parsnip root, whose beneficial properties are used in various fields of medicine, including for the treatment of respiratory organs, is interesting.
So, for people with asthma or tuberculosis, this is a real panacea. And here the root should be eaten. Celery root and parsnip are often compared, their useful properties in this regard are very similar.
For colds, pneumonia, just to strengthen the immune system, salads with leaves or the root of this plant are very appropriate. And if you still get sick, then a decoction of parsnip will help to get on your feet.
Cooking Application
Parsnip root has a wonderful fresh, but slightly spicy taste. He is sweet. The smell of this plant is also very pleasant. Salads, soups are prepared from the root, put it in main dishes or in marinades. Often, dried and ground parsnip root is a seasoning. It is also widely used for salting vegetables.
The tops of this plant are suitable for the preparation of salads, and it is also used as a seasoning or a spicy flavoring additive to dishes. But the parsnip foliage is applicable in cooking only in a young form, dried it, unfortunately, is useless.
Appreciate the parsnip root itself, the useful properties and recipes from which are very diverse. Here are a couple of good examples.
The most delicious and easiest to prepare soup, which includes parsnip root, is a creamy soup with ham. For him, pre-cook the vegetable broth, chop finely the onion, one medium-sized carrot, one parsnip root and about three hundred grams of ham. Put all this slicing in a boiling broth, cook for half an hour. Then bring the consistency to a creamy state with a blender, add seasoning to taste. The soup is ready!
Pizza with a white root is also extremely tasty. You can choose the dough to your taste, but thin and fresh, which is especially used for making pizza, is best suited. Smear the base of the dough with tomato paste, a spoon will be enough. On the base, lay the chopped rings of red onion, parsnip root, a couple of celery stalks, tomato, a few cloves of garlic. Sprinkle with grated hard cheese and put in a preheated oven for ten minutes.
Storage conditions
Parsnip should be excavated in the second decade of September, before the period of frost has come. At home, if put in the refrigerator, it can be stored for about a month. Then it is better to rush using. Parsnip is stored in the vegetable store for a longer time.