Parsnip

The parsnip (Pastinaca sativa, family Apiaceae) is a root vegetable related to the carrot, which it resembles, although it has a paler color and a stronger flavor. The parsnip has greater nutritional value than any vegetable except the potato. Like carrots, parsnips are native to Europe and have been eaten since ancient times. Parsnips can be boiled, roasted or used in stews, soups and casseroles.

Cultivation

Parsnips are not grown in warm climates, since frost is necessary to develop their flavor. The parsnip is a favorite with gardeners in areas with short growing seasons. Sandy, loamy soil is preferred; silty, clay, and rocky soils are unsuitable. Seeds can be planted in early spring, as soon as the ground can be worked. Harvesting can begin in late fall, after the first frost, and continued through winter up until the ground freezes over.

Danger

When picking wild vegetables, be aware that poison hemlock can easily be mistaken for parsnip, with tragic results.

External links

• Recipes with parsnips