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Parsnip belongs to the umbrella family and is a crop related to parsley, dill and other plants with umbrella inflorescences.
The height that the plant will eventually reach depends on the quality of care, the planting process and the type of soil.
Roots are eaten, which take either a round shape or a cone shape.
The parsnip is a straight-stemmed plant with elongated large leaves. It blooms with yellowish umbrella inflorescences.
The value of culture
In cooking, parsnips are used as a condiment. It has a delicate taste and amazing aroma, thanks to which it has won many admirers among chefs and housewives.
The root vegetable is added to soups and side dishes, as well as seasoning main courses. A vegetable with meat preparations is especially good. Parsnips are also used for preserving vegetables.
In addition to the valuable taste, parsnip is characterized by the presence of medicinal properties. The pleasant smell provokes appetite.
The root vegetable relieves painful sensations as a result of renal or stomach cramps. It helps to cope with coughs and dropsy, soothes, heals vascular spasms. The benefits of the plant are obvious for the male population: parsnip increases potency.
Seeds, from which drugs are made that help in the field of dermatology, have healing qualities. For example, a parsnip-containing preparation treats vitiligo and psoriasis.
A large number of parsnip varieties are known, which differ from each other in shape and ripening time.
Delicacy variety... Refers to medium early. The name clearly characterizes the taste and aroma of the variety. Root vegetables are delicious and have a pleasant smell. The vegetable takes on a rounded shape and weighs three hundred grams.
Variety White stork... They are classified as mid-ripening species, but the fruits ripen almost simultaneously with the mid-early ones. The vegetable is shaped like a carrot and has a white tint. By weight it reaches one hundred grams. The variety is used for food due to its pleasant taste. All fruits ripen at the same time and are perfectly stored.
Gavrish variety... Considered medium early. It perfectly tolerates cold weather, it can even endure frosty weather. Gavrish develops normally at a temperature of plus five. The sprouts that appear will endure such a temperature, and the grown specimens can withstand frosts and temperature indicators of minus eight.
Many gardeners know about the existence of parsnips, some ate the root crop, but few gardeners are aware of the nuances of growing.
The parsnips are either sown directly into the open ground, or the seedlings are prepared first. However, not all seedlings sprout. Usually, the reason lies in the seed material of the parsnip. The seeds contain an essential oil, so they have a short shelf life.
The optimal time for sowing is the next season after harvest. If the seeds are stored for longer, they will begin to lose their germination and may become completely useless. For this reason, the seed is bought only in proven places or grown by yourself.
Sowing time depends on the area, weather conditions and the choice of the grower. All spring months and even February are suitable for planting (due to the cold resistance of the plant).
Before sowing, the seeds are soaked for 24 hours. Then they are placed in a damp cloth. When the first shoots appear, the seed is placed close to the freezer compartment. Seeds are planted in the prepared soil at intervals of twelve centimeters.
Caring for parsnips
The root crop is unpretentious. The soil should always be moist. It is necessary to remove weeds in time so that they do not interfere with seedlings. Row spacings need loosening.
It is much easier to care for grown plants. The overgrown vegetable itself crushes the weeds, and the leaves cover the soil, retaining moisture. If the parsnip is growing in poor soil, it can be fertilized a couple of times with mullein or diluted bird droppings.
Pests and diseases
Parsnips are strong vegetables that are not afraid of diseases and pests. However, he also has enemies:
Carrot fly... A small red fly causes great harm to the plant. She lays her eggs in the root collar of the parsnip. The born larvae feed on the plant for a month and seriously harm it.
To prevent the fly from attacking the parsnip, several rules are observed: the vegetable is planted next to the onion, choosing less humid places and lowlands. They fight the fly by spraying the plant with diluted ammonia or infusions of wormwood and garlic.
Striped bush bug... The insect is colored deep red with black stripes. It smells bad. Shield worm sucks juices from the plant. Control method: manual collection.
Root aphid... Aphids are colored yellowish or greenish. It sucks juices from the root system of parsnips, which provokes the development of fungal and viral diseases.
In order to avoid the appearance of this pest, they observe the rules of crop rotation, do not leave crop residues on the site. Biological products help in the fight, and in extreme cases, insecticides are used.
Field bug - a small bug of gray color with a green tint. Harms the plant part by sucking juices. The beetle saliva is poisonous due to toxic substances. The pest is disposed of with insecticides.
Powdery mildew... Signs: the appearance of white bloom on the leaves. The fungal disease is actively and rapidly progressing, as a result of which the leaves die off, the crop does not appear. The fungus is killed by copper remedies.
Cleaning and storage
Low temperatures do not harm the parsnips, so harvesting is possible at the end of the summer cottage season, right before the onset of frosty weather. The vegetable will be able to withstand even short-term drops in temperature.
It is advised to dig up the root crop with a pitchfork, not a shovel, in order to avoid serious damage. At early harvests, when the leaves have just begun to dry up, be sure to wear gloves so as not to burn themselves with the stinging parsnip tops.
There are problems with storing vegetables. He feels comfortable in a humid room, but the same environment is favorable for the development of pathogenic flora, which provokes the onset of diseases.
A room with dry air is not suitable for storage: a dry atmosphere causes a loss of juiciness and taste, and also causes the vegetable to wilt.
There are no problems with storage among residents of the southern regions. In this region, parsnips can not be dug out at all, but left to winter right in the ground. As soon as the root vegetable is needed to the table, it should be dug up.
We present to your attention a video on the topic: how to grow parsnips from seeds