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Parsnip "Kamo"
Parsnip "KAMO".
The most valuable dietary product.
High yielding parsnip with a long root and high level of resistance to diseases. The plant has vigorous growth. Its white root is conical, 25-30 cm long, sharply pointed. The variety is excellent for direct consumption as well as for processing, especially drying. Very good storability. Growing period about 150-170 days from sowing (in Central Europe conditions).
Cold-resistant, moisture- and light-loving, frost-resistant. Grows well in humus-rich, neutral soils. Sow in early spring in well-lit areas. 1,0 g = 200-250 seeds.
The seeding rate is 0.4-0.5 g/m2. Planting depth is 1.5-2 cm. Row spacing is 20-30 cm. Seeds germinate in 3-4 weeks. The seedlings are thinned out, leaving 10-15 cm between plants.
Parsnips grow especially slowly in the first 2 months, so they require careful care: loosening, weeding, watering not often, but abundantly (10 liters of water per 1 m2). On hot days, parsnip leaves emit pungent essential oils that can cause skin burns, so it is better to care for the crops early in the morning or late in the evening.
Root crops are harvested late in the fall, but before frost sets in. Store in sand at high humidity and low temperature.
The most valuable dietary product.
High yielding parsnip with a long root and high level of resistance to diseases. The plant has vigorous growth. Its white root is conical, 25-30 cm long, sharply pointed. The variety is excellent for direct consumption as well as for processing, especially drying. Very good storability. Growing period about 150-170 days from sowing (in Central Europe conditions).
Cold-resistant, moisture- and light-loving, frost-resistant. Grows well in humus-rich, neutral soils. Sow in early spring in well-lit areas. 1,0 g = 200-250 seeds.
The seeding rate is 0.4-0.5 g/m2. Planting depth is 1.5-2 cm. Row spacing is 20-30 cm. Seeds germinate in 3-4 weeks. The seedlings are thinned out, leaving 10-15 cm between plants.
Parsnips grow especially slowly in the first 2 months, so they require careful care: loosening, weeding, watering not often, but abundantly (10 liters of water per 1 m2). On hot days, parsnip leaves emit pungent essential oils that can cause skin burns, so it is better to care for the crops early in the morning or late in the evening.
Root crops are harvested late in the fall, but before frost sets in. Store in sand at high humidity and low temperature.
* There are no onion flies in the carrot bed next to the parsnips. Is this an accident or a pattern?
This phenomenon is not accidental, since the effect of the phytoncidal properties of parsnips is manifested here.
Parsnip. Bot. syn.: Pastinaca fleischmannii Hladnik.
* Parsnip ranks one of the first among root vegetables in terms of the content of easily digestible carbohydrates. The pleasant taste and aroma is due to the presence of essential oil. The root vegetable is rich in vitamins, especially C, B and B2, it contains sugar, protein, fat, pectin and mineral salts. Since ancient times, parsnips have been well known as a means of stimulating appetite and having a beneficial effect on digestion and assimilation of other foods.
In folk medicine, root vegetables are used as a diuretic. Parsnip preparations have antispasmodic, analgesic and photosensitizing effects. 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.
In appearance, the plant resembles a large white carrot, and its pungent, unique taste is reminiscent of celery and parsley. Root vegetables and seeds are used for medicinal purposes. The roots are harvested in the fall, shaken off the ground, dried and then stored in the basement in wooden boxes with dry sand. When harvesting mature seeds, the umbrellas are cut off with the stalks, threshed, dried and stored in a cloth bag for 2 years.
When harvesting parsnips, care must be taken, as contact of wet skin with parsnips can lead to inflammation of the skin of the hands and the appearance of burns on the affected areas. The reason for this is the presence of furocoumarins and substances that make up the essential oil. Skin damage is noted only when it is exposed to sunlight and, as a rule, in blondes.
Parsnip preparations have antispasmodic, diuretic, analgesic, expectorant, as well as tonic and sexual stimulant effects. Parsnips improve metabolism, have a slight sugar-lowering effect and have a beneficial effect on the course of diabetes. Parsnip roots are used in home cooking and are consumed as a seasoning in soups and as a side dish for meat.
Prepare a salad from grated parsnip roots mixed with chopped apples, chopped onions, green dill, add salt and mayonnaise.
1. 1 teaspoon of crushed roots in 1 glass of water, boil over low heat for 10-12 minutes, strain, take 1 tablespoon 4-6 times a day as a diuretic, antispasmodic and analgesic for sand and stones in the kidneys and bladder, swelling, to soften cold cough and improve sputum separation.
2. 1-11/2 tablespoons of crushed leaves per 1 glass of water or 1/2 teaspoon of crushed fruits per 2 glasses of water, boil for 10-12 minutes, strain. Take 1 tablespoon 4-6 times a day for the above diseases.
3. 2 tablespoons of crushed roots per 1 cup of boiling water, leave. Take 1/4-1/3 cup of infusion with sugar or honey 3-4 times a day 30-40 minutes before meals to improve appetite, as well as during a general loss of strength and during the recovery period after illnesses that significantly weaken and deplete organism.
4. Juice from parsnip roots. Take 1 teaspoon 3 times a day as the above remedy.
