The Pastinaken (Pastinaca) forms a kind from the family of the (Apiaceae) with 14 kinds in Europe and in the western Asia.

In Germany domestic only the form-rich genuine Pastinake (Pastinaca sativa) is, also mutton carrot, deer carrot, moorland root or Wel parsley mentioned. It prospers wildly on meadows, at drying slopes and on Feldrainen. Related the parsley is more details.

The two-year plant has a sharp-edged gefurchten Their sheets are in or several times unmatched pinnated with single sheets with sawed edge, also mehrlappigen up to eleven. Their yellow blooms are located in 5 - to 20-strahligen Dolden. The root is from whitish-yellow color; with the game form it is, with the up to 6 cm thickly, 20 cm long, thinly and hard conically and up to 1,5 kilograms heavy. As Speicherwurzel she designs it only after the first year. The plant reaches a height of 30 centimeters up to a meter.

Locations

One finds the wild Pastinak common in meadows, particularly in way proximity, at embankments, in weeds corridors, in the railway area, in quarries or in the grain. He loves basen and often lime-rich and nitrogenous soil. After ELLENBERG it is a light plant and a kind of order character more warm-needily and drynesses bear, two-year to persistent Ruderalfluren (Onopordetalia acanthii).

Biology

The Pastinak is similar a 30-120cm high, two-year Halbrosettenpflanze with fleshy carrot, in the building to the carrot (Daucus). This concerns a form-rich kind.

The blooms are "Nektar prominent disk flowers of the Heracleum type ". They are visited by insects of all kinds. The fruits are which disintegrate into narrowly winged partial fruits. The plant is wind and animal-faithful, also coincidence propagation by hoof animals and people propagation is possible.

Use

Also the Pastinaken desired by hair game and sheep is already for a long time a component of the human nutrition. In the Roman realm they belonged to the most popular root vegetables. To in 19. Century inside were Pastinaken also in Germany and in Austria one of the most important basic food, however from potatoes and carrots far going were displaced. In Great Britain, which the USA, France, which is the Netherlands, Scandinavia, Austria and Hungary against it it until today as vegetables and peppering plant likes. Particularly by the bio agriculture the Pastinake became also in Germany and in Austria again more well-known, is however further rather rarely available.

The taste of the predominantly in the winter harvested roots is spicy, reminding of carrots and Sellerie, similarly that the parsley root, only moderate. They can be baked or cooked and to cream soups and be converted.

To the classical authors to the English kitchen Mashed belongs parsnips, which is prepared just like however is substantially more aromatic. It accompanies traditionally roasted or grilled meat.

Their high strength content because of Pastinaken were used in former times also for the production by beer and Pastinakenwein. From its juice a high-viscosity syrup can be cooked, which served as bread upstroke and sweet means.

The sheets of the Pastinake can, similarly as parsley, when peppering herb are used.

Confounding danger with: Gefleckter Schierling (Conium maculatum)

See also: List of the kitchen herbs and spices

Contents contents of, Giftigkeit:

The whole plant contains: Bergapten, Xanthotoxin, Imperatorin. The fruits contain: ethereal oil and calcium oxalate. During handling plant parts photo-toxic reactions can occur on the skin.

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