Parsnip, or meadow, or common (lat. Pastinaca sativa) is a herbaceous biennial plant of the umbrella family. The name is derived from the Latin word "pastus", which means "food, feed, nourishment."
This is a tasty and healthy vegetable: parsnip roots contain a large amount of proteins, carbohydrates, fats, dietary fiber, vitamins (E, B2, B1, K, C and folic acid) and minerals. There are also essential oils and natural sugars (fructose and sucrose).
Parsnips are native to the Mediterranean. It was known to the ancient Greeks and Romans as "pastinaka", a vegetable used for food and medicinal purposes, as well as for livestock feed. By the middle of the XNUMXth century, parsnips had become the same familiar and affordable product for Europeans as potatoes were at a later time, and in the XNUMXth century parsnips also appeared in Russia - we called it “field borscht”.
Today, parsnips in our country are classified as “non-mass demand” crops, however, with the development of a healthy diet trend, it certainly becomes one of the most promising niche products that farmers should pay special attention to.
PRODUCTION HYBRIDS COMBINED BY BEJO AND ELSOMS
PICADOR F1: Vegetation period 140 days. Plastic hybrid, easy to grow. Differs in extremely vigorous growth, has high potential of productivity. Easy to sort and pack. Withstands thickening. Suitable for pulling cleaning. High disease resistance. The root form is D/E.
PALACE F1: Vegetation period 140 days. This hybrid is the most popular on the market. Differs in rapid growth at the initial stage of development. Suitable for early production. It has a high yield potential, good disease resistance. Suitable for pulling cleaning. Can be sold as a piece goods. Root shape - D.
PANORAMA F1: Vegetation period 150 days. Differs in a high exit of a commodity root. It can be used for the production of year-round products. A large complex of resistance to diseases of the leaf apparatus and root, which allows the use of this hybrid in the production of organic products. It is possible to harvest with a pulling combine. Root shape C.
GROWING TECHNOLOGY
There are two ways to grow a plant - direct sowing and planting seedlings. The first one is more popular.
Parsnip is the most cold-resistant of root crops: seeds begin to germinate at 2-3 ° C, seedlings withstand frosts up to
-5°C. Thus, planting seeds can be started quite early. But it must be borne in mind that, due to the high content of essential oils in the seed, parsnip sprouts very poorly: the appearance of sprouts can be expected up to 30 days, but when using germinated seeds, the term
waiting for germination is reduced to 10 days. Standard sowing pattern: four double rows. Seeding rate: 300 - 000 seeds per 400 ha,
these are 35-40 seeds per 1 linear meter with a sowing depth of up to 2 cm.
When growing parsnips with seedlings, it is important to pay attention to the characteristics of the culture. So, for the normal development of seedlings
you need a long daylight hours (at least 14 hours), so be prepared to arrange additional illumination for seedlings. Watering
carried out as the topsoil dries in pots. Try not to overmoisten the plants: from stagnant moisture in the roots
they can get sick and die.
Planting seedlings in open ground is carried out in mid-May, when the seedlings are 28-30 days old. At this time, as a rule,
the return frosts are already over, and the soil has warmed up enough.
The best predecessors for parsnips are onions, cabbage, beets and potatoes.
CLEANING AND STORAGE
Harvesting of root crops takes place in the fall, in late September - early October, before the onset of serious frosts. Most of the work is carried out manually: root crops are dug up with a bracket, trying not to damage. Since the tops of parsnips can leave burns on your hands, gloves are used.
Root crops are stored in the same way as carrots - in boxes with sand at a temperature of 0-2 ° C and an air humidity of 80-85%.
If the temperature in the storage is higher, the root crops soften, therefore, in warm regions where there are no frosty winters, it is better not to dig them out at all - they winter well in the ground. If the plants are left before winter, the leaves are cut off in the fall, and the root crops are spudded. In the spring, before regrowth begins, they are dug up.
Average yield of roots: 40-50 t/ha.
SALES MARKET
Parsnip is produced for fresh sale and for processing. In the first case, most of the products go to stores in packaged form (but it is also possible to sell by weight). The ideal root size for fresh sale is 35-75 mm.
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