Because now I see a person who is bursting with life, love, who was driven, brave, sensitive, longing, talented, loved and yes, beautiful. But I was blind to that at the time. It's nice to get older. When time has taken its toll, the rings on the soul become more numerous and the pressure of being "young and promising" is gone, I can look back on the experiences life has gifted me with. Now middle-aged, I am quite unconcerned about what others think of me, living as I want to live, safe in the knowledge that life carries. The years that have passed have become roots that have dug deep into life and into the knowledge of what it is to be human. Getting older is underestimated in our culture. It's a shame. It's only now that you have passed 50 by a good margin that you really have something to contribute! The roots of life draw nourishment from the soil of experiences and become something to share. So cherish the years, dig deep roots of life and enjoy being you regardless of age.

But it wasn't really the kind of roots I was going to talk about, but the edible ones! Today I want to talk about parsnips, a favorite in my fall and winter kitchen.

Parsnip Pastinaca sativa is a fiber-rich root that contains a good mix of vitamins and minerals, such as folic acid, which is beneficial for blood formation, and potassium, which is good for the nervous system. The fiber gives a feeling of satiety and is good for gastrointestinal function. It strengthens the liver and has a warming effect. A good environmental choice because you can buy organic Swedish parsnips practically all year round and they are grown outdoors.

Parsnips originated in the wild. The ancient Greeks began cultivating them and they only came to Sweden in the 17th century. They were often used as a sweetener in cakes and jams because their taste is both sweet and spicy.

If it is true, as the Danish physician Henrik Harpestraeng claimed in the early 13th century, that parsnips can “arouse women’s desire,” that is, boost their sex life, I leave it unsaid. Nuns and monks were warned during the Middle Ages not to eat the arousing root. So now you can’t say I didn’t warn you!

Little pot

My own little version:

Parsnip

Carrot

Dandelion root

Lingonberry

Funnel chanterelles

Parsley or dandelion leaves

Oil for frying

Salt

Clean and brush the root vegetables, cut them into quarters and fry them together with the mushrooms in a hot frying pan. Add some lingonberries or rowanberries, season with salt. Top with chopped green leaves.

Soup tips (for those of you who are not afraid of love!):

Flavor a creamy parsnip soup with vanilla (also an aphrodisiac!).

Keep the love alive!

The Lisen

And you! Don't forget that you can order organic shampoo , organic skin cream , organic hair products and more from us!