Pastinaca sativa

Pastinaca sativa, commonly known as the parsnip, is a root vegetable closely related to the carrot and parsley. It is a biennial plant usually grown as an annual. Its long, tuberous root has cream-colored skin and flesh, and can be left in the ground when mature as it becomes sweeter in flavor after winter frosts.

Description

The Pastinaca sativa plant is roughly hairy, with leaves that are pinnate with broad, ovate, terminal leaflets and smaller, opposite, narrower leaflets. The flowers are yellow and arranged in an umbel. The fruit is oval and flattened, with a broad wing along its edges, and thin partitions between the seeds.

Cultivation

The parsnip is native to Eurasia and has been used as a vegetable since antiquity. It was cultivated by the Romans, although there is some confusion in the literature of the time between parsnips and carrots. It has been used as a sweetener before the human cultivation of sugar beet and sugar cane.

Culinary use

In many recipes, the parsnip is often used similarly to the potato. It is a versatile vegetable; it can be roasted, boiled, mashed, or used in stews, soups and casseroles. In some cases, it can also be fried or used in baking.

Nutritional value

Parsnips are rich in vitamins and minerals. They are particularly rich in potassium and fiber, and also contain antioxidants.

See also

• Root vegetable
• Carrot
• Parsley

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