Halflong White Parsnip

I sowed parsnip out of interest several years ago and since then I have not been able to part with it. I love these large white aromatic root vegetables more than carrots and potatoes, which he easily replaces. Yes, it can be mashed, made into a fresh root vegetable salad, dried for flavoring, frozen in chunks for soup, etc.

Parsnips contain more vitamins and minerals than carrots. It is especially rich in potassium, silicon, phosphorus. Parsnip roots contain starch, proteins, essential oils, fiber, pectins and oils.

Calorie content and nutritional value of parsnips

Calorie content of parsnip root - 47 kcal.

Nutritional value: proteins - 1.4 g, fats - 0.5 g, carbohydrates - 9.2 g

Pasternak is unpretentious. I don’t take much care of him, but I sow in deeply cultivated soil and thin out. Watering as needed, I don’t do top dressing, but the soil should be nutritious as for carrots.

Our parsnip overwinters in the garden easily, blooms in spring and produces seeds. Seeds give self-sowing, which begins to appear in November. Some of the plants die in winter, and some remain and give me a crop of root crops by the autumn of next year.

Seeds in a bag as in the photo.