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A veggie of the day

Mushroom

Cultivated mushrooms with a white cap and stem. Primarily grown in Europe and English speaking countries.

Hawai Mix 400 g

Hawai Mix 400 g. A quick and healthy ready-made dish. Rice with green peas, corn and red peppers. A vegetarian dish.

Horseradish - does not fear the coldest of climates

Frost-resistant vegetables.

Parsnip

Latin:

Pastinaca sativa

Parsnips grow in the wild or in a cultivated form as vegetables. They can be found in Europe and parts of Asia.

100g parsnip – 56 kcalParsnip contains proteins, carbohydrates, fibre, potassium, calcium, phosphorus, magnesium, sodium, iron, zinc and vitamins A, B₁, B₂, B₆, C, E, PP as well as folic acid.

Fashionable parsnipIn antiquity and the Middle Ages, until potatoes became popular, the parsnip was a common cultivated vegetable. The extended or round root contains aromatic pulp with unique sweet-and-spicy flavour. It can be eaten raw, used in salads, as paste, or cooked along with other vegetables. It is added to soups, flat cakes, vegetables and sour kraut.

Beneficial for all blood typesParsnip contains many nutrients. It is beneficial for all blood types. The fruit contains essential oil, furanocoumarin, glycosides, fat oils and flavonoids. It has diuretic, detoxifying and anti-rheumatic properties. It stimulates appetite, is alkaloid and caloric. It is also used in the treatment of kidney stones.

Parsnip or parsley?Parsnip is often confused with parsley root. How can we tell them apart? In contrast to parsley root, parsnip is rather smooth, has a little dent and a brown circle at the top, and its taste is reminiscent of carrots.

Not only for people

Parsnip is also valuable as animal feed and it is considered that the meat of animals, fed with this vegetable is much tastier.

author: Julie

Parsley

It is a biennial herbaceous plant, grown as a vegetable but also as a medicinal herb.

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