Root parsley
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Root parsley ( Petroselinum crispum subsp. Tuberosum ) |
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| Petroselinum crispum subsp. tuberosum | ||||||||||||
| ( Bernh. Ex Rchb. ) Soó |
The root parsley ( Petroselinum crispum subsp. Tuberosum ), also called tuber parsley or parsley root ; also called Peterwurzen in Austria, is a subspecies of parsley ( Petroselinum crispum ) with a thickened, elongated, pointed beet . It belongs to the botanical family of the umbelliferae (Apiaceae).
description
The root parsley is a biennial and frost hardy herbaceous plant . The leaves of the root parsley are very similar to the flat leaf parsley, but they become larger. The parsley root is white with brown crosswise curls and white flesh. It is very similar to the parsnip root , but is a little bit thinner when cut. The seed has a thousand grain weight of 1.3 to 3.0 grams and can be kept for one to three years if stored properly.
Origin and history
The root parsley was originally grown mainly in the temperate climates of Central and Northern Europe. Today it is grown outdoors or in a greenhouse all over the world .
Cultivation and harvest
Loose and well-drained soils are best, also because of the harvest. It is sown in March and April. For the warmer climate in the Mediterranean region, sowing in October is more promising. The number of grains is approx. 350 grain / g. It takes 15–20 days from sowing to germination. Root parsley germinates slowly and rather irregularly. When the roots begin to grow, the culture needs significantly more water.
storage
Unwashed, the roots can be stored well and long like carrots below 2 ° C; at higher temperatures they become spongy. Washed, they last about three weeks, soaked in damp sand for up to six months.
Diseases and pests
Root parsley is most commonly attacked by the gray leaf aphid ( Cavariella aegopodii ), which disrupts leaf activity and can transmit viruses. The carrot fly , which develops two to three generations each year, infects the root parsley turnip. The maggots of the root fly eat rust-brown burrows. The fungi Septoria , Alternaria and powdery mildew form spots on the leaf. The reduced leaf area means that less sugar and starch are stored in the roots, which ultimately reduces the yield. Root nematodes living in the soil are also less common, causing thickening of the lateral roots and thus inhibiting water absorption. This also means that the beets grow less.
use
Use in the kitchen
Root parsley has an intense, slightly sweet taste, similar to that of parsnip , but stronger. It is also similar to that of celeriac . It is often used to flavor soups and vegetable stews and as part of soup greens . It can also be made into cream soups . With their sweet flavor root parsley can be used both as a peeled raw enjoyed and grated in raw vegetable salads are used. In higher doses, root parsley can cause labor in pregnant women. The root of the root parsley has a diuretic effect, but is much less powerful than the fruit of the parsley.
ingredients
Per 100 g fresh weight of the root there are 88% water, 2.8 g protein, 0.6 g fat, 2.3 g carbohydrates, approx. 84 kJ (20 kcal ) calorific value , 39 mg calcium, 12 mg sodium, 0.85 mg iron and 41 mg vitamin C.
Individual evidence
- ^ Bavarian State Research Center for Agriculture: Leaflets . Retrieved August 11, 2013.
- ↑ SA Petropoulos, Effect of sowing date and cultivar on yield and quality of turnip-rooted parsley ( Petroselinum crispum ssp. Tuberosum ), Journal of Food, Agriculture & Environment, Vol. 3 No. 2, 2005, pp. 205-207
- ↑ M. Baladou et al., Persil racine Detail de Culture, from: http://www.legumes.ch/ , OCVCM, 2004
- ↑ Bavarian State Institute for Agriculture, Leaflets - Parsley and Parsnip, 2005
- ↑ Leaflet: Root parsley and parsnip (PDF). (PDF; 257 kB) In: LfL - Bavarian State Agency for Agriculture. Retrieved October 10, 2013 .
- ↑ R. Theiler et al., Crop rotation in open field vegetable cultivation, Agroscope FAW Wädenswil, 2005
- ↑ G. Crüger: Plant protection in vegetable growing , 3rd revised edition, ISBN 3-8001-5135-9 , 1991, pp. 101-103.
- ^ E. Meyer et al .: Taschenbuch des Pflanzenarztes , 45th newly edited series, Landwirtschaftsverlag GmbH Münster-Hiltrup, 1996, pp. 156–157
- ↑ Jindřich Krejča, From our nature, VEB Deutscher Landwirtschaftsverlag Berlin, 1978, p. 342
- ^ Rudolf Fritz Weiss: Textbook of Phytotherapy. 5th edition Stuttgart 1982, p. 272.
- ↑ K. Herrmann: Ingredients of fruit and vegetables , Eugen Ulmer Verlag, Stuttgart, 2001