Parsnip is a surprisingly useful herb.
The chopped leaves and roots soaked overnight in enough water to cover and strained make a good natural insecticide for aphids and red spider mite.
The low sugar content makes parsnip a good root vegetable choice for diabetics.
Parsnips are high in vitamin C, about 28% of daily recommended intake (DRI). Boiling parsnips reduces their vitamin C content, but they still provide about 13 milligrams or 20% DRI. They’re also a great source of vitamin K and folate, as well as a host of other important micronutrients.
Parsnip also has a long list of traditionally used medicinal uses, such as a drawing poultice for abscesses, boils and swellings. It has also been used historically for urinary issues, rheumatism, arthritis, digestive issues, stones and gravel conditions, kidney disorders, fever, pain, fluid retention, immune function, cardiovascular issues, depression and more.
Falcarinol found in parsnip protects against fungus. As much as 70% is lost through cooking but the remainder can cross the blood brain barrier where it may influence the “feel good” hormone, serotonin, to promote a calming and sedative effect.
Who would have thought? An amazing herb and such a versatile vegetable too!!!
It’s not meant to be complicated to be well, nor is it meant to be expensive.