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Pastinaca sativa - Parsnip

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Parsnip

The parsnip (Pastinaca sativa) is a root vegetable closely related to the carrot and parsley. It is a biennial plant usually grown as an annual.

Uses

Inflammation, Women's complaints, Snakebites, Curing liver disorders, Psoriasis, Vitiligo, Pimples, Diarrhea, Sore throats.

Parts Used

Leaves, Flowers.

Chemical Composition

Aliphatic esters (86.9–89.5%), among them octyl acetate (54.9–60.2%) and octyl butyrate (10.1–13.4%) were the most abundant[1]

Common names

Language Common name
Kannada
Hindi
Malayalam
Tamil
Telugu
Marathi NA
Gujarathi NA
Punjabi NA
Kashmiri NA
Sanskrit
English Parsnip


Properties

Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.

Dravya

Rasa

Tikta (Bitter), Kashaya (Astringent)

Guna

Laghu (Light), Ruksha (Dry), Tikshna (Sharp)

Veerya

Ushna (Hot)

Vipaka

Katu (Pungent)

Karma

Kapha, Vata

Prabhava

Habit

Herb

Identification

Leaf

Kind Shape Feature
Simple alternate The leaves are compound i.e made up of two or more discrete leaflets

[2]

Flower

Type Size Color and composition Stamen More information
Unisexual 2-4cm long Yellow 5 Flowers Season is June - August and there are two or more ways to evenly divide the flower

Fruit

Type Size Mass Appearance Seeds More information
Genera 5–7 mm the fruit is dry but does not split open when ripe With hooked hairs {{{6}}}

Other features

List of Ayurvedic medicine in which the herb is used

Where to get the saplings

Mode of Propagation

Seeds.

How to plant/cultivate

Seed - sow from late winter to late spring in situ. Seed can be slow to germinate, especially from the earlier sowings [3]

Commonly seen growing in areas

Roadsides, Grassy waste places, Chalk and limestone.

Photo Gallery

References

External Links