Parsnips. Halblange. Pastinaca sativa. L. Seeds.
Parsnip, though a rare vegetable is in our gardens, and yet very valuable and also delicious.
Parsnip contains vitamins of groups C, K, B, carotene, essential oils, mineral salts and other valuable substances.
Parsnip is not demanding perfect growing conditions, so gardeners respect it the same way they respect carrots and parsley.
For the best flavour, the optimum time to harvest it - autumn, but can stay in the cavity throughout the year.
Parsnip juice contains little calcium and even less sodium, but is rich in potassium, phosphorus, sulphur, chlorine.
Fits perfectly into a variety of soups, to meat and fish dishes. Parsnip chips are delicious. Flavours salad, ragout, beer and desserts too with the root. You can cook purée with potatoes
The cooked parsnip is sweet and resembles a nut flavour. It is recommended that parsnip be steamed without cleaning the rind or baked. It is then recommended that it be cleaned and cut down the middle of the root.
Excellent in the basement, frozen in the freezer, as well as dried, as seasonings added to broths, soups.
10 seeds per pack