Pastinakk

Pastinakk, the Norwegian term for the root vegetable Parsnip (Pastinaca sativa), is a member of the carrot family (Apiaceae). It is cultivated for its pale, cream-colored taproot, which becomes sweeter after exposure to frost. The plant is typically grown as a biennial; roots are harvested in the first year for eating, while the plant can flower in the second year if left in the ground.

Description and characteristics: The plant has pinnate leaves and small umbels of yellow-white flowers. The edible portion is the root, which is elongated and tapering, with firm flesh that develops a sweeter, nutty flavor when cooked. The root is the part most commonly eaten, though the plant can also produce foliage and seeds used as needed in some culinary or horticultural contexts.

Cultivation and handling: Pastinakk prefers cool climates and well-drained, fertile soil. It requires full sun and steady moisture. Seeds are sown directly in early spring, with thinning to appropriate spacing. Roots are typically harvested in autumn or after the first frost in temperate regions and can be stored in cool, humid conditions. Pests such as carrot fly and diseases like root rot can affect crops, so crop rotation and proper soil management are recommended.

Uses and nutrition: Parsnips are used in soups, stews, roasting, mashing, and purees, and can be eaten raw in salads when young. They are a good source of dietary fiber and potassium and provide various vitamins and minerals with low fat content.

History and distribution: Native to Europe and western Asia, parsnip has been cultivated since ancient times. It is grown in temperate regions worldwide, especially in Europe and North America, where it is valued as a winter root vegetable.