The parsnip ( Pastinaca sativa L. subsp. sativa ) is a biannual herbaceous plant with root fleshy, pertaining to Apiacée S (Ombellifères), which formerly was very cultivated like Légume and fodder plant. It is a culture a little forsaken nowadays, except in Great Britain and in the Scandinavian countries.
Common nouns: parsnip, panet (Quebec), pastenade, root-white, large chervis, in: parsnip, of: Pastinake, it: pastinaca .
The botanical species
The cultivated parsnip is a variety improved of wild parsnip ( Pastinaca sativa L. subsp. sylvestris (Millet.) Rouy & E.G. Camus). The wild parsnip is a bi-annual plant, with Feuille S hairy, set up, of 50 cm 1 m from top, which carries Inflorescence S in Ombelle S small Fleur S yellows, carried by Tige S hollow and furrowed. The Feuille S are large, pennate with more than 5 toothed lobed segments. The root principal, swivelling, little developed, coriace and woody, is inedible. It was improved considerably by the selection. The plant releases a characteristic strong odor when one it ruffled.It is a plant of plain, meadows on calcareous ground or of the edges of the ways, but it can push in mountain up to 1600 m of altitude. Flowering proceeds in July - August.
The wild parsnip, of which there exist many forms, is spontaneous in all the Europe, the the Caucasus and the Siberia. It was naturalized in the moderate areas of the world, in particular in North America where it was introduced at the 17th century.
A variety must be announced, it is the irritant parsnip ( Pastinaca sativa L. subsp. urens (Req. ex Godr.) Celak.) which causes Dermite S of contact, which can be severe and cause at the sensitive topics of the burns of the 2nd degree. The Sap of parsnip in general, and especially of this variety, contains substances, the Furanocoumarine S, which have the property to cause cutaneous reactions, worsened under the action of the solar rays by Photosensibilisation.
The parsnip like vegetable
History
The parsnip was already cultivated with the Moyen-âge, it appears among the hundred plants, cultivated in the monasteries, enumerated in the “Capitulaire De Villis”, ordinance of the time of Charlemagne. The history of parsnip merges partly with that of the Carotte, because the distinction between the two plants, which belong to same the botanical family, was not always clear until the end of the Renaissance.The parsnip has a more or less long root, of color blanchâtre. One distinguishes several groups according to morphology from the root:
- round parsnip, in form of spinning top from 12 to 15 cm in the earliest diameter, like the variety “hasty Round”,
- demi-long parsnip, form close to that of a carrot, whose variety “Demi-long of Guernesey”
- long parsnip is currently cultivated, nearest to the wild form with a root from 30 to 45 cm length,
Uses
The parsnip can be consumed cooked out of soups, soups and Pot-au-feu, it supports any type of cooking and adapts any meat or fish. It is generally used as complement or Condiment, because of its rather sharp particular savor. The parsnip is also cooked like potato to prepare out of mashed potatoes, gratinée with the furnace. The wild parsnip starts-up can decorate much receipts. It are gathered tender, as long as the stem is green and the completely not unfolded sheets. Once gathered, it is enough to wash them and of the émincer. One can use them in all the vegetable dishes, sauces (tomato sauce with parsnips, for the pastes, they is very good), the omelets, gratins, etc
The parsnip like fodder plant
The very whole plant, the root like the foliage, is consumed by the cattle and constitutes a Fourrage appreciated by the rabbits.It constituted an important fodder plant in the Atlantic areas, sprinkled well, like the Brittany.
Culture
The parsnip prefers the fresh grounds, a little heavy, quite deep. It is liked in full sun. The parsnip sows February at June and is collected 4 months after sowing. Its roots can spend the ground winter, which increases their sweetened taste when it freezes.To sow March at June, in September (western and midday). Collect July at October (that of spring), from March to April (sowing of autumn). Duration of the lifting, 12 to 15 days. Production from six to seven roots per linear meter. In field crop, harvest can be mechanized like that of the Carotte. The output is from 35 to 50 tons with the hectare.
To loosen the ground well, trace furrows some one centimetre depth, separated by 30 to 40 cm, distribute seeds at the bottom them furrows, to cover with ground and to pack, then to sprinkle in rain. After the lifting, to clear up every 15 cm.
The parsnip is preserved in a case filled with sand, in a fresh and aired room.
Diseases and ravageurs
Anecdote
In Breton, the Freckles are spots of parsnip .
See too
External references
Be-X-old: Пастарнак
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