Parsnip – Pastinaca sativa Facts

Parsnips are a member of the umbelliferae family of vegetables, related to carrots, fennel, celeriac and parsley root. Parsnips are a root vegetable that are native to Eurasia and have been used extensively in that region since ancient times. It is a hardy annual or biennial plant with a number of culinary applications. It is sweet, succulent underground taproots closely related to the carrot family of vegetables. It was even used as a sweetening agent for foods before cane sugar became a major import to Europe.

Name Parsnip
Scientific Name Pastinaca sativa
Native Wild distribution of parsnip occurs in Europe to Caucasus, Anatolia, Lebanon and Western Siberia.
Common/English Name Parsnip
Name in Other Languages Afrikaans : Witwortel
Czech : Pastinák
Macedonian : Običen Paškanat
Albanian : Pastinakë
Hungarian : Kerti Pasztinák
French : Pastenaque
Belarusian : Pasternak Pasjany
Zulu : Ipasinipu
Brazil : Chirivia
Catalan : Pastenage
Swedish : Palsternacka
Chinese : Bai Sun
Danish : Almindelig Pastinak
Welsh : Llysiau Gwyddelig
Esperanto : Pastinako
Nepali : Gujar
Finnish : Palsternakka
Galician : Cherouvea
Polish: Pasternak Zwyczajny
Georgian : Dzirtetre
Austrian : Pastinake
German : Echte Pastinake
Niuean : Pāsinipi
Armenian : Varot
Greek : Elaphovoskon
Slovencina : Paštrnák Siaty
India : Gujur ( Hindu )
Serbian : Pastrnjak
Italian : Carota Rossa
Yugoslavia : Pastinak
Kazakh : Pasternak Posevnoj
Spanish : Pastinaca
Korea : Bangphung
Swiss : Pastenaque
Latvian : Pastinaki
Arabic: Gazar Abiad
Lithuanian : Paprastasis
Malaysia : Parsnip
Bulgarian : Paštărnak
Gaelic : Cuirdín Bán
Maltese : Pastinakka
Belgium : Pastenaak
Norwegian : Pastinakk
Dutch : Gewone Pastinaak
Portuguese : Chirivia
Icelandic : Nípa
Russia : Pasternak Posevnoj
Croatian : Pastrnjak
Slovašcina : Fleischmannov Rebrinec
Kirghiz : Pasternak
Turkish : Akhavuç
Yiddish : Pasternak
Japanese : Paasunitpu
Romanian : Păstârnac
Plant Growth Habit Robust, biennial or short-lived monocarpic herb
Growing Climate Cool temperate climate and prefers full or partial sun
Soil Moist to mesic conditions and fertile loamy soil
Plant Size 2-5 feet (0.6-1.5 meters) tall.
Root Taproot
Root shape & Size Smooth, fleshy, cylindrical, but some cultivars have a more bulbous shape
Root Color Yellowish white
Flesh Color Cream-colored
RootFlavor Slightly celery-like fragrance
Root Taste Sweet and peppery taste
Stem Erect, glabrous to sparsely hairy, angular and furrowed.
Leaf Leaves are once- or twice-pinnate with broad, ovate, sometimes lobed leaflets with toothed margins; they grow up to 40 cm (16 in) long.
Leaflets Yellowish-green, shiny, oblong, coarsely toothed, and diamond-shaped.
Flowering Season June-September
Flower Yellow flowers are in a loose, compound umbel measuring 10 to 20 cm (4 to 8 in) in diameter. Six to 25 straight pedicels are present, each measuring 2 to 5 cm (1 to 2 in) that support the umbellets
Fruit Oval and flat, with narrow wings and short, spreading styles. They are colored straw to light brown, and measure 4 to 8 mm (0.16 to 0.31 in) long.
Seed Pale brown, oval or globose, narrowly winged seed.
Varieties/Types Harris Model Parsnips, All American Parsnips, Hollow Crown Parsnips, Cobham Marrow Parsnips, The Student Parsnips
Major Nutrition Manganese, Mn 0.745 mg (32.39%)
Vitamin C (Ascorbic acid) 22.6 mg (25.11%)
Vitamin K (phylloquinone) 29.9 µg (24.92%)
Vitamin B9 (Folate) 89 µg (22.25%)
Carbohydrate 23.93 g (18.41%)
Copper, Cu 0.16 mg (17.78%)
Total dietary Fiber 6.5 g (17.11%)
Vitamin B5 (Pantothenic acid) 0.798 mg (15.96%)
Phosphorus, P 94 mg (13.43%)
Vitamin E (alpha-tocopherol) 1.98 mg (13.20%)
Potassium, K 499 mg (10.62%)
Vitamin B1 (Thiamin) 0.12 mg (10.00%)
Iron, Fe 0.78 mg (9.75%)
Magnesium, Mg 39 mg (9.29%)
Health Benefits
  • Fights Cancer
  • Dietary Fiber
  • Proper Growth and Development
  • Birth Defects and Metabolism
  • Heart Health
  • Immune System
  • Mental and Emotional Disorders
  • Cure of Lead Toxicity
  • Increases Energy Production
  • Osteoporosis
  • Weight Loss
Calories in 1cup (133gm) 100 Kcal