Health Benefits of Parsnip plant

Parsnip

Parsnip is physically similar to the carrot, being different by it's color and flavor. Just like the carrot, parsnip was used since ancient times, the etimology of this word proving this fact.

Description

Parsnip is a bianual plant with a thick root, simple or only slightly ramified, of a grayish white or yellowish color, and the pulp is succulent with specific flavor. The leaves are shiny on one side and puffy on the other, and are bigger than those of parsley or carrot.

It prefers level ground and calcareous soil, being found on road sides, or even up to an altitude of 1600 m. The plant blossoms from June until August. Only its roots are consumed.

Properties

Parsnip is rich in vitamins (B1, B2, C), minerals, potassium and dietetic fibers. These endow it with nutritive diuretic, antioxidant and antirheumatic properties.

Treatments

The plant is recommended for treating kidney diseases, for controlling obesity and cellulite. To those suffering from anemia or asthenia, the natural consumption of parsnip is recommended as food. Also, it is recommended for states of convalescence or for stimulating growth.

Mixtures

Usually, parsnip is consumed as a soup, being used in combination with any kind of meat or fish. Because of its particular taste, it is often consumed as a spice. It can also be consumed in its natural state in combination with other vegetables or as a juice.