It is member of the carrot family Apiaceae, cultivated since ancient times for its edible large tapering fleshy white root with a distinct flavour. The root is found in roadsides and open places in England and throughout Europe and temperate Asia.
Parsnip seed is sown in spring in rows about half metre apart and the plants thinned to stand 5 to 7 centimetres 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 over the soil. The root has sweet flavour and is usually served as cooked vegetable. This plant is rarely used in raw juice therapy. Parsnip contains vitamin B1 and C.
Benefit and uses of Parsnip.
Family Doctor || Contact Us || Skin Disorders || Diabetes Care || Cellulite Guide || Chemotherapy || Acne Products ||
(c) Online-family-doctor.com All rights reserved
Disclaimer: Online-family-doctor.com is an information and educational purposes web site only. It is not intended to treat, diagnose, cure, or prevent any disease. Do not rely upon any of the information provided on this site for medical diagnosis or treatment. Please consult your primary health care provider about any personal health concerns. We will not be liable for any complications, or other medical accidents arising from the use of any information on this site.