HERBAL MONOGRAPHSParsnip
Pastinaca sativa
DESCRIPTION
^ Medicinal Parts: The medicinal parts are the dried fruit, the
dried herb, the dried root and the fresh, 2-year-old root of
cultivated plants.
Flower and Fruit: The golden yellow flowers are in 8- to 12-
rayed umbels, which are quite flat and contain androgynous
blooms. There is usually no involucre or epicalyx, or they
consist of 1 or 2 dropping bracts. The petals are even-sized,
golden yellow, 0.5 mm long when rolled up and 1 mm wide.
The fruit is broad-elliptical, compressed, similar to a lentil, 5
to 7 mm long and 4 to 5.5 mm wide. It is yellow-brownish
when ripe. The fruit is marked with oil marks and hollows.Leaves, Stem and Root: The plant is a biennial, which grows
from 30 to 100 cm. The root is fusiform or tuberous like a
carrot or turnip. It is whitish and usually bears only I stem.
The stem is erect, angular, grooved, short-haired to glabrous
and branched above. The leaves are simple pinnate, glossy
above, paler and soft-haired beneath. The cauline leaves are
on a long sheath, which is rolled at the edge. The basal
ML leaves are petiolate; the leaflets are ovate-oblong and deeply
lobed at the base. The terminal leaflet is 3 lobed and roughly
crenate to serrate.
Characteristics: The turnip-like root tastes like carrot.
Habitat: Parsnip grows wild in most parts of Europe and
Asia Minor as far as western Siberia. It is naturalized in the
U.S. It is cultivated in Europe, America, Australia, India,
China and southern Africa.
Production: Parsnip rjoot or herb are the dried parts of
Pastinaca sativa.
Not to be Confused With: Other types of root such as
Corium, Parsley Roots and the root of Bear's Breech (also
known as Hogweed).
ACTIONS AND PHARMACOLOGY
COMPOUNDS: PARSNIP HERB
Furocoumarins: in particular angelicin, bergaptene, xantho-
toxin, imperatorin, psoralenfe Volatile oil: chief components cis- and trans-beta-ocimene,
trans-beta-farnesene, terpineols, palmitolactone
Flavonoids: including rutin
COMPOUNDS: PARSNIP ROOT
Furocoumarins: in particular angelicin, bergaptene, xantho-
toxin, imperatorin, psoralen
Volatile oil (1.9-3.1%): chief components including aliphatic
ester, in particular octylbutyrate (29-85%), in certain strains
PARSNIP /571also octylacetate, additionally other esters and some myristi-
cin (depending on strain, 5-65%)Fatty oil: chief fatty acid petroselic acid (46%)EFFECTS
No information is available.INDICATIONS AND USAGE
PARSNIP HERB
Unproven Uses: The herb is used in kidney and gastrointesti-
nal complaints and for digestion problems.Homeopathic Uses: The herb is used for delirium.PARSNIP ROOT
Unproven Uses: The root is used for kidney stones, sprains
and fever.Homeopathic Uses: The root is used for delirium.PRECAUTIONS AND ADVERSE REACTIONS
No health hazards or side effects are known in conjunction
with the proper administration of designated therapeutic
dosages. An increase in UV-sensitivity is possible among
light-skinned persons (due to phototoxic effect of the
furocoumarins).DOSAGE
PARSNIP HERB
Mode of Administration: Available ground, as a decoction of
the dried herb.Preparation: 1 handful of Parsnip herb cooked in 1 liter of
water for 10 minutes.Daily Dosage: For the first 8 days, drink-one wine-glassful 3
times daily; during the second week drink ope water glassful.
The daily intake can be increased up to 2 liters. The cure
takes 4 to 6 weeks.Homeopathic Dosage: 5 drops, 1 tablet or 10 globules every
30 to 60 minutes (acute) or 1 to 3 times daily (chronic);
parenterally: 1 to 2 ml sc, acute, 3 times daily; chronic: once
daily (HAB34).PARSNIP ROOT
Daily Dosage: Take 1 teaspoon of freshly grated root,
containing 50% plant material, 3 times daily.Homeopathic Dosage: 5 drops, 1 tablet or 10 globules every
30 to 60 minutes (acute) or 1 to 3 times daily (chronic);
parenterally: 1 to 2 ml sc, acute, 3 times daily; chronic: once
daily (HAB34).
LITERATURE
Ivie GW, Holt DL, Ivey MC, Natural toxicants in human foods:
psoralen an raw and cooked parsnip roots. In: Science 213:909.
1981.