Parsnip
Parsnip ( Pastinaca sativa)
The parsnip ( Pastinaca sativa), the parsnip, is a species of the genus of parsnips ( Pastinaca ) in the carrot family ( Apiaceae ). When wild-type applies Pastinaca sativa subsp. sativa var pratensis ( Meadow Parsnip ); the cultivar vegetable parsnip is as Pastinaca sativa subsp. sativa sativa var called.
- 4.1 Cultivation and Harvesting
- 4.2 Pests and diseases
- 5.1 Kitchen
- 5.2 ingredients
- 5.3 effect and toxicity
- 8.1 Literature
- 8.2 Notes and references
Description
Plant construction
Parsnip grows as a biennial herbaceous plant, reaching heights of growth from 30 to 120 centimeters. It is a half- rosette plant with fleshy turnip, under construction similar to the carrot ( Daucus ). The intense, pleasant odor of the whole plant is sweet, slightly wild fennel ( Foeniculum vulgare ) is similar. The stem is grooved edges. After the first year a turnip is designed as a storage organ. The turnip is of whitish- yellow color; in the wild type it is thin and hard, with the cultivars up to 6 inches thick, 20 inches long, cone-shaped and up to 1.5 kilograms. In contrast to parsley root has the Pastinakenrübe a distinct edge to the outlet area of the leaves. The roots are hardy. Their leaves are one to two times pinnate with two to seven Fiederpaaren.
Inflorescence, flowers and fruit
Many flowers are borne in seven - to 20 - rayed doppeldoldigen inflorescences. Bracts are not available. The flowers are hermaphrodite. The calyx teeth are tiny and triangular. The petals are yellow. The flowering period extends from July to September. The flowers are " nectar leading disk flowers of Heracleum type ". They are insects of all kinds visited ( entomophily ). The wind pollination is possible, but does not take place in practice.
The fruits are Doppelachänen, which decay into narrow part winged fruits. There are wind - and animal shakers. Also random dispersal by ungulates and humans propagation is possible. The seed is one to two years good viable. The Telecommunications Act ( thousand grain weight) corresponds to 2.5 to 4 g
Subspecies, varieties
Occurrence
Parsnip find common in meadows, especially in Wegnähe, on slopes, in premolars weed corridors, railway premises, in quarries or in cereals and on loamy soils. He loves base-and often calcareous and nitrogenous soil. After Ellenberg it is a light plant and a Ordnungscharakterart requiring heat and productive forming drought, two years to perennial ruderal ( Onopordetalia acanthii ).
Origin and History
The coveted by hair sheep and wild parsnip has long been part of the human diet. In the Roman Empire, he was one of the most popular root vegetables. Until the mid- 18th century, the parsnip was also in Germany and in Austria due to its low susceptibility to disease is one of the most important staple food, but was largely replaced by potatoes and carrots. In Great Britain, Ireland, the USA, France, the Netherlands, Scandinavia, Hungary on the other hand he is still popular as a vegetable and spice plant. Especially the ecological agriculture of the parsnip was known back in Germany and in Austria, but is still rarely available. He was already cultivated in Virginia in 1609 and 1629 in Massachusetts in the United States. In Germany, the culture experiments was edited most in Veitshoechheim.
Use
Cultivation and harvesting
The vegetable parsnip comes with heavier soil better than the carrot and tolerates more moisture. For a high yield loamy soils are favorable, but also peaty soils are advantageous. The pH of the soil should be at 5.5 to 7.0. The highest yields are obtained on the latter with additional irrigation, which can be up to 70 t / ha. Nevertheless, they do not like waterlogging and are therefore best grown on embankments. There are varieties preferred, the bolting, are conical and smooth, and bring high yield. Sowing takes place only in March, because otherwise they tend by exposure to cold ( vernalization) bolting. Later sown rates result because of a shorter culture time to revenue decline. Is planted in double rows with a spacing of 35 to 70 cm. In the series, the distance is 6-12 cm. The ideal plant density after deduction of non- germinating seeds is 25 to 30 plants / m². A sowing depth of a better 2 cm is favorable. Germination takes 15 to 20 days. If the soil is moderately watered and kept moist, the stock evenly and the surface germinates encrusted with heavier soils not so easy. In the main growth from June to early September a supplementary irrigation is profitable promoting. The culture time for the slow-growing parsnips is 160 to 210 days. Cultural works and weed control are those of the carrot almost the same.
Harvesting is from October until the first frost. The roots can be stored in order to be independent of the weather nutzfertig. The yield is about 45 t / ha. The root weights vary from 0.1 to 1.2 kg. The agricultural waste in the form of sheets is 15 t / ha. Is stored at 0 ° C at a relative humidity of 97%, to prevent moisture loss.
Diseases and Pests
Most occur: carrots blackness dauci Alternaria, downy mildew and powdery mildew, Cercospora leaf spot, carrot fly ( Psila rosae ) and aphids. Physiologically conditionally can also Wurzelschorf ( Streptomyces scabies ) may occur. In the crop rotation parsnip is best for grain or green manure, Labiatae or bulbous plants as previous crop, on the other hand should not follow dill, carrots, parsley and other species of their own family ( Apiaceae ).
Use
Kitchen
The taste of the harvested mainly in winter roots is sweet and spicy, sometimes bitter. This is reminiscent of carrots and celery and parsley root is the same, only milder. You can bake or cook and processed into cream soups and purees. Parsnip puree is sold in vials particularly due to its low nitrate content as a baby vegetable purée. It can be grated cooked like celery as a salad. Parsnip should not be fried too dark, because otherwise it gets a bitter taste. Also stored for too long can cause a bitter taste. Among the classics of English cuisine parsnip puree, mashed parsnips, which, however, like mashed potatoes is prepared substantially aromatic part. It is traditionally served with roast or grilled meats. Similar to the potato chips are made from parsnip also. Its high starch content due parsnip was previously used for the production of beer and Pastinakenwein. From the juice to a thick syrup, boil, who served as a bread spread and sweetener. The leaves of the parsnip, similarly as parsley, are used as Würzkraut. For storage, the roots are cut into cubes or strips, blanched and then frozen. Also for soup mixes they are used. When crushed and dried goods parsnip is also common.
Ingredients
Compared to carrots parsnip comes to a four times as high in fiber, potassium, protein and vitamin C. In addition to a high content of starch contains the whole plant bergapten, xanthotoxin and imperatorin. Fruits are rich in essential oil and calcium oxalate. Even on sites that are highly fertilized with nitrogen, nitrate levels are still below 100 mg / kg fresh matter.
Effect and toxicity
In addition to stimulating the appetite of pleasure also acts as a diuretic.
When dealing with plant parts phototoxic reactions may occur by essential oils and Phytophotodermatitis by furocoumarins contained in the context of sunshine on the skin.
Parsnips in popular culture
In the Donald Duck story " The Golden Fleece " by Carl Barks appeared in the German translation by Erika Fuchs Pastinakenpudding on as inedible meal. The Donaldisten can therefore publicly eat a bowl Pastinakenpudding on their congresses each rundown the conference leader ( " PräsidEnte ").