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Pastinaca sativa - Parsnip

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[[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==Parts Used=={{Parts Used|Leaves}}, 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|Flowers}}.
== Description Chemical Composition== The parsnip is a biennial plant with a rosette of roughly hairy leaves that has a pungent odor when crushedAliphatic esters (86. Parsnips are grown for their fleshy, edible, cream-colored taproots9–89. The roots are generally smooth5%), although lateral roots sometimes formamong them octyl acetate (54. 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 breakage9–60. 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 in2%) 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 octyl butyrate (60 in) tall10. It is hairy, grooved, hollow (except at the nodes), and sparsely branched1–13. It has a few stalkless, single-lobed leaves measuring 5 to 10 cm (2 to 4 in%) long that are arranged in opposite pairswere the most abundant.<ref name="chemical composition"/>
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===Rasa===Tikta (Bitter), but they have a sweeter taste, especially when cooked.<ref nameKashaya (Astringent)===Guna==="uses"/> They can be bakedLaghu (Light), boiledRuksha (Dry), pureed, roasted, fried, or steamed. When used in stews, soups, and casseroles, they give a rich flavor.<ref nameTikshna (Sharp)===Veerya===Ushna (Hot)===Vipaka==="uses2"/>*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 nameKatu (Pungent)===Karma==="uses3"/>*In traditional Chinese medicineKapha, the root of Chinese parsnip is used as a herbal medicine ingredient.<ref nameVata===Prabhava==="uses4"/>
== References Habit=={{Habit|Herb}}
==Identification=====Leaf==={{Leaf|Simple|Alternate|The leaves are compound i.e made up of two or more discrete leaflets}}<referencesref name="Leaf"/> ===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}} ===Fruit==={{Fruit|Genera|5–7 mm|The fruit is dry but does not split open when ripe|With hooked hairs|}} ===Other features=== ==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="usesHow to plant/cultivate"/>[http ==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 plantFile://healthPastinaca sativa subsp. sativa young plant, pastinaak jonge plant (2).howstuffworksjpg|Young plantImage:PastinakePflanzejung.com/wellness/foodjpg|Pastinaken-nutrition/naturalBestand jung. Young plantsImage:PastinakeBestandalt.jpg|erntereifer Pastinaken-foods/naturalBestand. Harvest timeImage:PastinakePflanzegeerntet.jpg|geerntete Pastinaken-weight-loss-foodPflanzen. Harvested plantsFile:Pastinaca sativa subsp. sativa regrowth, Pastinaak 2e jaar (1).jpg|Regrowth second yearFile:Pastinaca_sativa_001.JPG|Flowering plantsImage:Pastinaca sativa 'wild parsnip' 2007-parsnips06-ga02 (plant).htm "Parsnips: Natural Weight-Loss Foods"]JPG|wild parsnip</refgallery> ==References== <references><ref name="uses2chemical composition">[httphttps://townesharvestwww.montanatandfonline.educom/doi/documentsabs/Parsnips10.pdf "The Parsnip"1080/14786419.2014.904311?src=recsys&journalCode=gnpl20 Chemical constituents]</ref> <ref name="uses3Leaf">[https://booksgobotany.googlenewenglandwild.co.inorg/species/pastinaca/sativa/books?id=XuP0NUfeENwC&pg=PA162&redir_esc=y#v=onepage&q&f=false . Making Wine with Fruits, Roots & Flowers: Recipes for Distinctive & Delicious Wild WinesPlant charecteristics]</ref> <ref name="uses4How to plant/cultivate">[httphttps://libprojectwww.hkbupfaf.edu.hkorg/was40user/detailplant.aspx?lang=en&channelid=1288&searchword=herb_idLatinName=D00118 "Chinese parsnip: Fangfeng"Pastinaca+sativa Cultivation details]</ref>
</references>
== 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:Ayurvedic herbs that don't have seed photos]]
[[Category:Apiaceae]]
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