The parsnip belongs to the celery family, it is a volaton plant with a thick sweet root and a pleasant smell. The stem is ribbed. Cirrus leaves The flowers are yellow. The fruits are round, elliptical, squeezed, yellowish brown. It blooms in July - August. The fruits ripen in September. Known only in culture. This is the ancient Inca culture of Peru: even the Quechua Indians cultivated arakach to obtain large, juicy and protein-rich edible roots, their upper part (near the stem) has a slightly spicy flavor, and the long and thick roots that extend they resemble very tender carrots (because this is sometimes called Peruvian carrot (Peruvian carrot). These roots are used as stewed vegetables and soups. Unfortunately, arakach can only be grown in a tropical climate, since even in subtropicals lose all their nutritional benefits Dry parsnip tubers are used in powdered condiments, mixtures, parsnips, although slightly spicy, are also used in the kitchen, both fresh and dried, often used when prepared Soup mixes for the future, added to any dish of vegetables for flavor. The parsnip plays an important role in the canning industry, since It is an indispensable ingredient in many canned foods, for example, vegetables.
Stingray contains carotene, vitamin C, carbohydrates, essential oils. The essential oil improves sexual desire. Vitamins B1, B2, PP, mineral salts, essential oils are present in root crops. Stingray occupies one of the first places among root crops in the easily digestible carbohydrate content. Stingray contains a significant amount of potassium and has the ability to reduce the water content in the body, promotes blood circulation, improves digestion and has a beneficial effect on the nervous system. The complex of vitamins, macro and microelements found in parsnip is similar in composition to the vitamin complex in spinach leaves, but a little less in quantity.
The parsnips are rich in essential oils, and the root contains three times more than carrots, sweet and harmless, even for diabetics, fructose and sucrose. There are more vitamins and minerals (trace elements) than parsley. But a completely unique property of parsnip is the content of substances that relieve spasms. When used correctly, grated fresh parsnip root even relieves episodes of hepatic and renal colic. The parsnip improves digestion, strengthens the walls of the capillary vessels, has an analgesic and expectorant effect, and has tonic properties. The parsnip was used in ancient medicine as a diuretic for edema, as an agent that stimulates sexual activity, increases appetite, for hallucinations, as an analgesic for renal, hepatic and gastric colic, as an antitussive and to soften and separate the sputum.
In modern medicine, parsnips are used to treat and prevent cardiovascular diseases. In experimental studies, parsnips furocumarins were shown to increase skin sensitivity to ultraviolet rays, contributing to the repigmentation of areas of bleached skin in people suffering from vitiligo. The parsnip fruits are the raw material for the preparation of Beroxan, Eupiglin and others for the treatment of vitiligo and nasal baldness, as well as furocumarin parsnipine, a vasodilator to prevent angina attacks in coronary insufficiency and cardiac neurosis, accompanied by coronary spasms, in case of spastic events, and gastrointestinal diseases. In the old days in the village, tincture of the parsnip roots in the moonlight was used to increase mood and stimulate appetite. Stingray was used to restore the strength of seriously ill patients. In these cases, an aqueous infusion of its roots in 100 ml was taken with 1 tablespoon of honey 3 times a day 30-40 minutes before meals. The course of treatment was 30 days. But few people know that parsnip, and especially its root, can relieve spasm of blood vessels. It is used for hypertension, angina pectoris, muscle cramps. The parsnips infusions have a sedative effect, so they are used for neurosis and to improve sleep.
Stingray is contraindicated in young children, the elderly, as well as with individual intolerance. In addition, parsnip should not be used for photodermatosis, an inflammation of the skin caused by increased sensitivity to sunlight. This is due to the fact that parsnip contains furocoumarins, which increase the skin's sensitivity to light. It is noteworthy that on hot days, the essential oil is released from parsnips, which causes skin burns. Therefore, in contact with this plant, gloves should be worn.
