Parsnip

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.

• Crushed parsnip root has been used as a poultice to bring relief from the pain of a broken limb. A decoction of the roots has been used by women in the treatment of epilepsy.
• The root can be crushed, mixed with water and used as an antidandruff hair wash. The root contains psoralen, which is being investigated for its use in the treatment of psoriasis, leukaemia and AIDS.
• The leaves are tonic. They have been used in the treatment of colds.
• Parsnips help improve your digestive health and lower your cholesterol.
• It is often overlooked as a source of fibre, which helps to maintain bowel regularity and may help to protect against cancer of the colon. Parsnips are a useful source of the antioxidant vitamins C and E and contain folate for healthy blood cells.
• Parsnips are rich in minerals and vitamins especially vitamin C. The vegetable is also reputed to aid digestion. Regular servings of the roots improve circulation and alleviate pain in joints, hands, and feet.