Parsnips

Parsnip (Pastinaca sativa) is a root vegetable in the Apiaceae family, cultivated for its elongated cream-colored taproot. It is a biennial plant, but most commonly grown as an annual for the edible root; in the first year the root develops, and flowering occurs in the second year if the plant is allowed to mature.

The edible root is pale, cylindrical, and tapers toward the tip. It has a sweet, earthy, and slightly nutty flavor that becomes more pronounced after exposure to frost. Parsnips are typically harvested in late autumn or after frost to maximize sweetness; they can also be stored through winter in cool conditions.

Cultivation generally favors cool, temperate climates. Parsnips prefer deep, fertile, well-drained soil and full sun. They are sown in early spring or, in milder climates, in late summer for a fall harvest. Roots need adequate thinning and consistent moisture to develop evenly. Common pests include carrot fly and parsnip root fly, and proper spacing and crop rotation help reduce problems. For storage, parsnips are kept in cool, humid conditions or buried in sand to preserve freshness.

In the kitchen, parsnips are versatile: they can be roasted, mashed, puréed, added to stews, soups, or gratins, and can be eaten raw in small, crisp sticks. Nutrition-wise, parsnips provide carbohydrates, dietary fiber, folate, and vitamin C, with minerals in smaller amounts. They have a long history of cultivation in Europe and are grown in many temperate regions today, with several cultivars differing in size, shape, and flavor. Some individuals may experience skin irritation from parsnip sap when exposed to sunlight.