Pastinaca Sativa - pastinake

Pastinaca Sativa, generally known as a pastinake, is a herbaceous species from the family of the umbels (Apiaceae). This plant is native to Europe and has a long history of use in human nutrition and as a medicinal plant.

Botanical characteristics

Pastinaca Sativa is a two -year growing plant that can achieve up to 1.5 meters. The plant has a thick, meaty root that is edible and reminds of carrots, but has a whitish color. The leaves are feathered and resemble the appearance of parsley leaves. The flowers of pastinake are small, yellowish-white and arranged in umbels. The plant produces seeds in the second year of its growth, which are also of interest in medicine and horticulture.

Distribution and ecology

Pastinaca Sativa is native to Europe and prefers moderate climate zones. It grows on meadows, on forest edges and in gardens. The plant is adaptable and can thrive in different types of soil as long as the soil is well permeable. Pastinaks are able to fix nitrogen from the air, which can increase soil fertility. This makes it a useful plant in crop rotation systems and when growing vegetables.

The plant also plays a role in the wildlife because its flowers are rich in nectar and attract butterflies and bees. In addition, the leaves and seeds of the pastinake serve as food for different types of insects.

use

Pastinaca Sativa has a long history of use in human nutrition. The roots are rich in nutrients, including vitamin C, folic acid, potassium and fiber. They can be eaten raw, cooked or roasted and have a sweet, spicy taste. Pastinaks are a popular vegetable in European cuisine and are often used for soups, purees and roasts.

Pastinaks are also used in naturopathy. The roots contain essential oils and bioactive compounds that have anti -inflammatory and digestive properties. Pastinaks have traditionally been used to treat digestive problems, rheumatism and as a diuretic means.

Today, pastinake is also becoming more important in modern cuisine. It is appreciated by chefs and nutritionists because of their high nutrient content and its unique taste.