Theparsnip(sativa) is aclosely related toand, all belonging to thefamily. It is ausually grown as an. Its long taproot has cream-colored skin and flesh, and, left in the ground to mature, it becomes sweeter in flavor after winter. In its first growing season, the plant has aof, mid-green leaves. If unharvested, in its second growing season it produces a flowering stem topped by anof small yellow flowers, later producing pale brown, flat, winged seeds. By this time, the stem has become woody and the tap root inedible.
The parsnip is native to; it has been used as a vegetable sinceand was cultivated by, although some confusion exists between parsnips and carrots in the literature of the time. It was used as a sweetener before the arrival ofin Europe.
Parsnips are usually cooked, but can also be eaten raw. It has a sweet flavor, not unlike carrots; is high in,, and(especially); and also contains both soluble and insoluble. It is best cultivated in deep, stone-free soil. The plant is attacked by theand other insect pests, as well as viruses and fungal diseases, of whichis the most serious.Handling the stems and foliage can cause aif the skin isafter handling