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 |
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| Calories in 1cup (133gm) | 100 Kcal |