Note: This is a project under development. The articles on this wiki are just being initiated and broadly incomplete. You can Help creating new pages.

Difference between revisions of "Pastinaca sativa - Parsnip"

From Ayurwiki
Jump to: navigation, search
(+)
 
(15 intermediate revisions by 2 users not shown)
Line 1: Line 1:
 
[[File:PastinakePflanzegeerntet.jpg|thumb|right|''Parsnip'']]
 
[[File:PastinakePflanzegeerntet.jpg|thumb|right|''Parsnip'']]
 +
The '''parsnip''' is a root vegetable closely related to the carrot and parsley. It is a biennial plant usually grown as an annual.
 +
==Uses==
 +
{{Uses|Inflammation}}, {{Uses|Women's complaints}}, {{Uses|Snakebites}}, {{Uses|Liver disorders}}, {{Uses|Psoriasis}}, {{Uses|Vitiligo}}, {{Uses|Pimples}}, {{Uses|Diarrhea}}, {{Uses|Sore throats}}.
  
−
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. Its long, tuberous root has cream-colored skin and flesh; and left in the ground to mature, it becomes sweeter in flavor after winter frosts. In its first growing season, the plant has a rosette of pinnate, mid-green leaves. If unharvested, it produces its flowering stem, topped by an umbel of small yellow flowers, in its second growing season. By this time, the stem is woody and the tuber is inedible. The seeds are pale brown, flat, and winged.
+
==Parts Used==
 +
{{Parts Used|Leaves}}, {{Parts Used|Flowers}}.
  
−
== Description ==
+
==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.<ref name="chemical composition"/>
−
The parsnip is a biennial plant with a rosette of roughly hairy leaves that has a pungent odor when crushed. Parsnips are grown for their fleshy, edible, cream-colored taproots. The roots are generally smooth, although lateral roots sometimes form. Most are cylindrical, but some cultivars have a more bulbous shape, which generally tends to be favored by food processors as it is more resistant to breakage. The plant's apical meristem produces a rosette of pinnate leaves, each with several pairs of leaflets with toothed margins. The lower leaves have short stems, the upper ones are stemless, and the terminal leaves have three lobes. The leaves are once- or twice-pinnate with broad, ovate, sometimes lobed leaflets with toothed margins; they grow up to 40 cm (16 in) long. The petioles are grooved and have sheathed bases. The floral stem develops in the second year and can grow to more than 150 cm (60 in) tall. It is hairy, grooved, hollow (except at the nodes), and sparsely branched. It has a few stalkless, single-lobed leaves measuring 5 to 10 cm (2 to 4 in) long that are arranged in opposite pairs.
 
  
−
The yellow flowers are in a loose, compound umbel measuring 10 to 20 cm (4 to 8 in) in diameter. Six to 25 straight pedicels are present, each measuring 2 to 5 cm (1 to 2 in) that support the umbellets (secondary umbels). The umbels and umbellets usually have no upper or lower bracts. The flowers have tiny sepals or lack them entirely, and measure about 3.5 mm (0.14 in). They consist of five yellow petals that are curled inward, five stamens, and one pistil. The fruits, or schizocarps, are oval and flat, with narrow wings and short, spreading styles. They are colored straw to light brown, and measure 4 to 8 mm (0.16 to 0.31 in) long.
+
==Common names==
 +
{{Common names|kn=|ml=|sa=|ta=|te=|hi=|en=Parsnip}}
  
−
== Uses ==
+
==Properties==
 +
Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.
 +
===Dravya===
  
−
*Parsnips resemble carrots and can be used in similar ways, but they have a sweeter taste, especially when cooked.<ref name="uses"/> They can be baked, boiled, pureed, roasted, fried, or steamed. When used in stews, soups, and casseroles, they give a rich flavor.<ref name="uses2"/>
+
===Rasa===
−
*Parsnips can also be fried or thinly sliced and made into crisps. They can be made into a wine with a taste similar to Madeira.<ref name="uses3"/>
+
Tikta (Bitter), Kashaya (Astringent)
−
*In traditional Chinese medicine, the root of Chinese parsnip is used as a herbal medicine ingredient.<ref name="uses4"/>
+
===Guna===
 +
Laghu (Light), Ruksha (Dry), Tikshna (Sharp)
 +
===Veerya===
 +
Ushna (Hot)
 +
===Vipaka===
 +
Katu (Pungent)
 +
===Karma===
 +
Kapha, Vata
 +
===Prabhava===
  
−
==Common name==
+
==Habit==
 +
{{Habit|Herb}}
  
−
* '''English''' - parsnip
+
==Identification==
 +
===Leaf===
 +
{{Leaf|Simple|Alternate|The leaves are compound i.e made up of two or more discrete leaflets}}<ref name="Leaf"/>
  
−
== References ==
+
===Flower===
 +
{{Flower|Unisexual|2-4cm long|Yellow|5|Flowers Season is June - August and there are two or more ways to evenly divide the flower}}
  
−
<references>
+
===Fruit===
−
<ref name="uses">[http://health.howstuffworks.com/wellness/food-nutrition/natural-foods/natural-weight-loss-food-parsnips-ga.htm "Parsnips: Natural Weight-Loss Foods"]</ref>
+
{{Fruit|Genera|5–7 mm|The fruit is dry but does not split open when ripe|With hooked hairs|}}
−
<ref name="uses2">[http://townesharvest.montana.edu/documents/Parsnips.pdf "The Parsnip"]</ref>
+
 
−
<ref name="uses3">[https://books.google.co.in/books?id=XuP0NUfeENwC&pg=PA162&redir_esc=y#v=onepage&q&f=false . Making Wine with Fruits, Roots & Flowers: Recipes for Distinctive & Delicious Wild Wines]</ref>
+
===Other features===
−
<ref name="uses4">[http://libproject.hkbu.edu.hk/was40/detail?lang=en&channelid=1288&searchword=herb_id=D00118 "Chinese parsnip: Fangfeng"]</ref>
+
 
 +
==List of Ayurvedic medicine in which the herb is used==
 +
 
 +
==Where to get the saplings==
 +
==Mode of Propagation==
 +
{{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.<ref name="How to plant/cultivate"/>
 +
 
 +
==Commonly seen growing in areas==
 +
{{Commonly seen|Roadsides}}, {{Commonly seen|Grassy waste places}}, {{Commonly seen| Limestone}}.
 +
 
 +
==Photo Gallery==
 +
<gallery class="left" caption="" widths="140px" heights="140px">
 +
File:Pastinaca sativa subsp. sativa young plant, pastinaak jonge plant (1).jpg|Young plant
 +
File:Pastinaca sativa subsp. sativa young plant, pastinaak jonge plant (2).jpg|Young plant
 +
Image:PastinakePflanzejung.jpg|Pastinaken-Bestand jung. Young plants
 +
Image:PastinakeBestandalt.jpg|erntereifer Pastinaken-Bestand. Harvest time
 +
Image:PastinakePflanzegeerntet.jpg|geerntete Pastinaken-Pflanzen. Harvested plants
 +
File:Pastinaca sativa subsp. sativa regrowth, Pastinaak 2e jaar (1).jpg|Regrowth second year
 +
File:Pastinaca_sativa_001.JPG|Flowering plants
 +
Image:Pastinaca sativa 'wild parsnip' 2007-06-02 (plant).JPG|wild parsnip
 +
</gallery>
 +
 
 +
==References==
 +
 
 +
<references>  
 +
<ref name="chemical composition">[https://www.tandfonline.com/doi/abs/10.1080/14786419.2014.904311?src=recsys&journalCode=gnpl20 Chemical constituents]</ref>
 +
 
 +
<ref name="Leaf">[https://gobotany.newenglandwild.org/species/pastinaca/sativa/ Plant charecteristics]</ref>
 +
 
 +
<ref name="How to plant/cultivate">[https://www.pfaf.org/user/plant.aspx?LatinName=Pastinaca+sativa Cultivation details]</ref>
 
</references>
 
</references>
  
−
== External Links ==
+
==External Links==
 +
* [http://www.illinoiswildflowers.info/weeds/plants/wild_parsnip.htm Pastinaca sativa on illinoiswildflowers.info]
 +
* [https://www.invasiveplantatlas.org/subject.html?sub=6147 Pastinaca sativa on invasive plant atlas]
 +
* [http://eol.org/pages/581528/details Pastinaca sativa on encyclopedea of life]
  
−
*[https://en.wikipedia.org/wiki/Parsnip Parsnip - Wikipedia]
 
  
 
[[Category:Herbs]]
 
[[Category:Herbs]]
 +
[[Category:Ayurvedic herbs that don't have seed photos]]
 +
[[Category:Apiaceae]]

Latest revision as of 11:36, 29 June 2020

Parsnip

The parsnip 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, 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, Limestone.

Photo Gallery

  • Young plant

  • Young plant

  • Pastinaken-Bestand jung. Young plants

  • erntereifer Pastinaken-Bestand. Harvest time

  • geerntete Pastinaken-Pflanzen. Harvested plants

  • Regrowth second year

  • Flowering plants

  • wild parsnip

References

  1. ↑ Chemical constituents
  2. ↑ Plant charecteristics
  3. ↑ Cultivation details

External Links

Retrieved from "https://ayurwiki.org/index.php?title=Pastinaca_sativa_-_Parsnip&oldid=50474"