Table of contents:

Parsnip Growing - Pastinaca, Parsnip Pest And Disease Control, Parsnip Care And Harvesting - Sowing Parsnip - 2
Parsnip Growing - Pastinaca, Parsnip Pest And Disease Control, Parsnip Care And Harvesting - Sowing Parsnip - 2

Video: Parsnip Growing - Pastinaca, Parsnip Pest And Disease Control, Parsnip Care And Harvesting - Sowing Parsnip - 2

Video: Parsnip Growing - Pastinaca, Parsnip Pest And Disease Control, Parsnip Care And Harvesting - Sowing Parsnip - 2
Video: How to Grow Parsnips 2023, October

Features of growing parsnips and the use of its harvest

Podwinter sowing is done only with dry seeds, and they are sown in late autumn (November 5–20) in such a way that the seeds not only do not germinate, but also do not swell until the soil freezes. Spring sowing should not be done very early, in too damp, cold soil, as the seeds, without sprouting, can rot.

Parsnips, root vegetables
Parsnips, root vegetables

Sowing is carried out on ridges with a row spacing of 45 (50) cm or 50 + 20 cm, as well as on ridges with a row spacing of 20–25 cm. Seeds are sown to a depth of 2–3 cm. On dense soils, the planting depth is reduced to 1 cm The seeding rate of parsnips is 0.5–0.7 g per 1 m2. After sowing the seeds, the soil should be compacted.

Crop care and harvesting

Plant care includes loosening row spacings, weed control, thinning, feeding, watering, and pest and disease control. To destroy weeds, pre-emergence loosening is carried out. In the future, do 5-6 loosening of row spacings.

Thin the parsnips twice. The first thinning begins when the seedlings are in the phase of two or three true leaves, leaving 4–5 cm between the plants. The second thinning is done when 5–6 leaves appear. The final distance after it between plants in a row should be 10–12 cm. After thinning by 1 m? 45-50 plants should remain. This work is combined with weeding of plants in rows.

The plants are fed with a mixture of mineral fertilizers: 10 g of ammonium nitrate and 10-15 g of superphosphate and potassium chloride per 1 m3. With poor plant development, feeding is repeated. On a personal plot, it is better to apply fertilizers in the form of an aqueous solution, for which the specified rate must be diluted in a bucket of water and poured over 1 m2, after which, in order to avoid burns, spill this place with clean water; and you can do dry dressing before the rain. Loosening should be carried out after top dressing or heavy rains.

It must be remembered that on hot days, parsnip leaves secrete burning oils that cause damage to the skin in humans and animals. Therefore, on such days, plant care should be carried out in the early morning and late evening hours.

Parsnips are harvested last, in late autumn, before the onset of frost that fetters the soil, or in early spring. If the plants are left before winter, then the leaves are cut in the fall, and the roots are piled up with earth to protect them from freezing. In the spring, they are dug out before the leaves begin to regrow, otherwise the plants quickly throw away the flower stems, which greatly impairs the quality of the root crops. During harvesting, root crops are dug up with a pitchfork or a shovel. During autumn harvesting, leaves are cut off from plants removed from the soil. You need to trim the leaves to the very root, but so as not to damage it. Root crops are dried. Only undamaged root crops are left for long-term storage. The parsnips harvested in the fall are stored in the basement, sprinkled with sand or in refrigerators. The air temperature should be + 1 … + 3 ° С, relative air humidity 90–95%. A small amount of parsnips can be stored in a city apartment with a balcony. For this, washed and dried root vegetables are placed in small bags.

Parsnip in the garden
Parsnip in the garden

Pest and disease control

Powdery mildew and gray rot are the most common diseases of parsnip. With a disease with powdery mildew, a white bloom appears on the leaves, covering most of the plate. Leaves turn pale and gradually dry out, resulting in reduced yield. The infection persists on plant debris. Gray rot appears only during storage of root crops. Parsnips are also affected by septoria, cercosporosis, black spot, white and gray rot, wet bacterial rot.

The most dangerous pests of parsnips are striped bristles, field bugs, and caraway moths. The striped bristle feeds on the juices of young plants, as a result of which leaves, buds, and fruits die. The field bug and its larvae suck the juice from the leaves and tops of the shoots, causing them to deform. At the injection sites, the leaves die off, with severe damage they turn yellow and dry out. The toxic saliva of this pest causes seedlessness. In the caraway moth, caterpillars damage the testes. Caterpillars hatching from eggs laid in spring penetrate root crops, make moves in them, then move along the stem and leaves, feeding on their tissues. Later, the caterpillars move to inflorescences, pulling them together with threads, gnawing pedicels, flowers and immature seeds.

To protect against pests and diseases, it is necessary to use, first of all, preventive measures: correct crop rotation, deep digging of the soil in the fall, timely weeding and thinning of plants, cleaning and destruction of plant residues. Parsnips should be grown with the correct fertilization: apply a sufficient amount of phosphorus-potassium to the soil and do not get carried away with nitrogen. Particular attention should be paid to the preparation of the storage for laying the root crops for storage: thorough cleaning, whitewashing, ventilation and drying of the premises are needed. When sanding root crops, only clean, fresh sand should be used, the old one should be removed from the storage, as it may contain pathogens. The plastic bags must be new. Before storing root crops, it is necessary to select root crops and remove rotten, damaged, wilted ones. Do not violate the storage conditions for root crops in the winter.

Application in medicine

In scientific medicine, parsnips are recommended for recuperation in convalescent patients, and also as a vasodilator. Various drugs have been obtained from parsnip seeds, for example, pastinacin is a cardiovascular agent that has a moderate antispasmodic effect on blood vessels, has a calming effect on the central nervous system and relaxes intestinal smooth muscles. It is used to treat angina pectoris, mainly in patients with coronary insufficiency, and in neuroses with symptoms of spasm of the coronary vessels.

Another drug was obtained from the fruits of the plant - beroxan, which is used to treat two skin diseases: vitiligo and nest (circular) baldness. The furocoumarins of this drug increase the sensitivity of the skin to the action of sunlight and promote the formation of the pigment melanin. With vitiligo, taking pills inside and lubricating the affected skin with a solution of the drug is combined with irradiation of the affected skin with ultraviolet rays, and in the summer with dosed irradiation of the sun.

Parsnip is used in folk medicine as an appetizing agent and to improve digestion.

The powder obtained from the seeds dilates blood vessels, improves blood supply to the heart muscle, and has a calming effect on the central nervous system.

The decoction of the roots is used as a diuretic, analgesic and antispasmodic agent for stones in the kidneys and bladder, as well as for the treatment of some female diseases and for coughs. To prepare the broth, one teaspoon of crushed roots is poured with one glass of hot water, boiled in a sealed enamel container in a water bath for 15 minutes, cooled for 45 minutes, filtered through two or three layers of gauze and the volume is brought to the original volume. Take 1 tablespoon 4-5 times a day 20 minutes before meals chilled.

Infusion of roots is used to stimulate appetite with a general loss of strength and during the recovery period after severe operations, as an expectorant for the treatment of inflammatory processes of the upper respiratory tract and for lung diseases, as an antispasmodic, diuretic, pain reliever for kidney and bladder stones, dropsy, and some female diseases. To prepare the infusion, 2 tablespoons of crushed raw materials are poured with one glass of boiling water, insisted for 1–2 hours, filtered, squeezed out and brought to the original volume. Take 1/3 cup 3-4 times a day 15 minutes before meals in combination with honey or sugar syrup.

The leaves are used in dermatology. It should be borne in mind that the presence of a large amount of essential oils in parsnip leaves sometimes causes dermatitis on human skin, especially when in contact with wet leaves.


Cooking use

In cooking, parsnips are put in soups or broths, borscht, used as a side dish for meat dishes. He is one of the components of the sauce for sturgeon and cauliflower. Pickled apples are prepared with it.

Fried parsnips

Parsnips - 4-5 roots, vegetable oil - 2 tablespoons, salt to taste.

Wash the parsnip root vegetables, peel, cut across into thin slices, put in a pan with heated oil and fry in the usual way, at the end add salt to taste. Serve as a separate dish or as a side dish for meat.

Parsnip root soup, cabbage and nettle

3 root vegetables of parsnips, 1/4 head of cabbage, 300 g of nettle, 1/2 cup of sour cream, 2 liters of water, 2 tablespoons of chopped dill, salt, ground pepper.

Grate the parsnips, cut the white cabbage into strips. Pour vegetables over with hot water, bring to a boil and cook over low heat for 8-10 minutes. Add salt and ground pepper. Insist warm for 10-15 minutes. Serve the soup with scalded boiling water and chopped nettles, chopped dill and sour cream.

Mushroom soup with vegetables

1-2 cups of finely chopped mushrooms, 1-1.5 liters of water, 3-4 potatoes, 1 carrot, 1 parsnip root, 1 onion, salt, spices, sour cream.

Boil chopped, sauteed roots and onions, finely chopped mushrooms and potatoes until tender. Add salt, black pepper, bay leaf and leave for 15 minutes. Serve with sour cream.

Parsnip with sour cream

Parsnips - 500 g, ghee - 1 tablespoon, flour - 1 tablespoon, sour cream - 3 cups, salt.

Peel, wash and cut into slices (deep plate with top) parsnip roots, put ghee and flour in a saucepan, stirring constantly. Mix parsnips with toasted flour and sour cream, put in the oven, season with salt to taste and bake until tender.

Parsnip garnish for cutlets or sausages

Parsnip - 500 g, vegetable oil - 1 tablespoon, flour - 1 tablespoon, water or broth - 2 cups, salt to taste.

Cut the peeled and washed root vegetables of the parsnip into thin slices and boil in water. Dissolve the butter and egg in a saucepan, add flour, grind until smooth, dilute, pouring in a little water or broth, boil, rub through a sieve. Season the boiled parsnips with this sauce.

Parsnip garnish for meat

Parsnips - 500 g, onions - 1 pc., Flour - 1/2 tablespoon, oil - 1/2 tablespoon, broth - 0.5 l, salt to taste.

Peel and cut the parsnip roots into oblong pieces, pour the broth so that it is barely covered, put the onion. Cook the parsnips until soft. Season with flour and butter, salt and boil. Dilute with broth if necessary.