Parsnip

Pastinaca sativa is native to Europe and western Asia.

• Wild parsnip grows across Europe and western Asia in grasslands, roadsides, and disturbed areas
• Cultivated since Roman times — the Emperor Tiberius reportedly accepted parsnips as tribute from Germany
• In medieval Europe, parsnips were a staple root vegetable and primary carbohydrate source
• Often confused with carrots in historical texts — Romans may have used the same name for both
• Replaced by the potato in popularity after the 16th century
• The cultivated form has been selected for larger, straighter, sweeter roots over centuries
• The genus Pastinaca contains approximately 14 species
• Wild parsnip has become an invasive weed in North America

Pastinaca sativa is a biennial plant producing a large taproot in its first year.

Root:
• Fleshy, conical to cylindrical taproot, 15 to 30 cm long and 4 to 8 cm in diameter
• Creamy white to pale yellow skin and flesh
• Flavor sweet, earthy, slightly nutty, with notes of parsley and carrot

Leaves:
• Pinnately compound, 20 to 40 cm long
• Divided into 3 to 7 pairs of ovate to lanceolate leaflets with toothed margins
• Medium green, with a strong parsnip aroma when crushed

Flowers (second year):
• Compound umbels, 10 to 20 cm across
• Small yellow flowers, 2 to 3 mm across
• Blooms in mid-summer of the second year

Seeds:
• Flat, winged, pale brown, 4 to 8 mm
• Short viability — best sown fresh

WARNING: Foliage, stems, and flowers contain furanocoumarins (psoralen, xanthotoxin) that cause severe skin burns when exposed to UV light (phytophotodermatitis)

Parsnips are nutritious root vegetables with notable mineral content.

Per 100 g raw parsnip:
• Energy: approximately 75 kcal
• Carbohydrates: 18 g (including 4.9 g fiber and 4.8 g sugars)
• Protein: 1.2 g
• Vitamin C: 17 mg (28% DV)
• Folate: 67 mcg (17% DV)
• Vitamin K: 22.5 mcg
• Potassium: 375 mg
• Phosphorus: 71 mg
• Manganese: 0.236 mg
• Excellent source of soluble and insoluble dietary fiber
• Contains folate and several B vitamins
• Moderate glycemic index, lower than potatoes
• Contains antioxidants including falcarinol and falcarindiol

Wild parsnip contains furanocoumarins in its leaves, stems, and flowers that can cause severe phytophotodermatitis — a chemical skin reaction activated by UV sunlight that results in painful blisters and dark pigmentation lasting months. Always wear gloves and long sleeves when handling wild parsnip or working with parsnip foliage on sunny days.

Parsnips are cool-season crops requiring a long growing season.

Planting:
• Direct-seed in early spring as soon as soil can be worked
• Seeds lose viability quickly — use fresh seed each year
• Sow 1 to 2 cm deep, thin to 8 to 12 cm apart in rows 45 to 60 cm apart
• Germination is slow (14 to 28 days) — be patient and keep soil moist

Site:
• Deep, loose, stone-free soil (like carrots) — compacted soil causes forked roots
• Full sun
• Prefers pH 6.0 to 7.5

Care:
• Consistent moisture is important
• Mulch to suppress weeds and retain moisture

Harvest:
• Leave roots in the ground until after first frost — frost converts starches to sugars, dramatically improving sweetness
• Can be left in the ground through winter and harvested as needed (mulch heavily in cold regions)
• Dig carefully to avoid breaking the long roots
• Store at 0 to 2°C with high humidity — parsnips keep for months

Culinary uses:
• Roasted with other root vegetables and herbs
• Mashed — alone or mixed with potatoes
• In soups and stews — adds sweetness and body
• Parsnip chips — thinly sliced and baked or fried
• Puréed as a side dish or baby food
• Added to pot roasts and braises
• Made into parsnip cakes and fritters
• In the classic British dish "Roast Parsnips" served with Sunday roast
• As a flavor base for stock and broth
• Candied parsnips — a historical English dessert
• Made into parsnip wine