What are parsnips?

While most taste buds are familiar with carrots, celery and parsley, another member of this family — parsnips — has yet to be mainstreamed into garden and kitchen. The tide of popular opinion, however, seems to be changing in parsnip’s favor as more and more health seekers discover its edge in valuable nutrients and healing potential.

WHAT DOES IT DO?

Containing the antioxidant falcarinol, parsnips help reduce the incidence of cancer by protecting healthy cells. High in folate, this humble root can be relied upon to help reduce high blood pressure and help prevent specific birth defects, like cleft palate. Low in calories yet high in dietary fiber, parsnips appeal
to the weight watcher who values an uncluttered gastro-intestinal tract. Indeed, British researchers have demonstrated parsnip’s ability to offer protection from colon cancer by way of its numerous antioxidants. Also high on parsnip’s list of beneficial offerings are vitamins C, B6 and E, as well as the minerals copper,
manganese, magnesium and potassium.

ABOUT THE HERB

Parsnips feature a white, fleshy root that resembles the carrot, with leaves not unlike those that grace the celery plant. Its fruits are actually flat, elliptical seeds that yield an essential oil known to address intermittent fevers.

RECOMMENDED DOSAGE

Step outside the ordinary by making a batch of parsnip fries that are lightly sprinkled with sea salt or the nutrient-dense sea vegetable, powdered dulse. An oven, extra virgin olive oil and an adventurous spirit are all that you need. Crunchy and more tasty than conventional French fries, too!

The opinions expressed are solely the writer’s. NOTE: Visit herbalastrology.com to read Ted PanDeva Zagar’s other articles and columns that discuss the benefits of herbs and natural foods.

DISCLAIMER: The author’s comments are not intended to serve as medical advice, and he urges his readers to seek qualified wellness professionals to resolve matters of health.

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