Difference between revisions of "Parsnip"

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{{Taxobox
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__NOTOC__{{Plantbox
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| color = lightgreen
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| name = ''Pastinaca sativa''
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| name = Parsnip
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| common_names = Parsnip
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| growth_habit = ?  <!--- tree, shrub, herbaceous, vine, etc -->
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| high = ?  <!--- 1m (3 ft) -->
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| wide =    <!--- 65cm (25 inches) -->
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| origin = ?  <!--- Mexico, S America, S Europe, garden, etc -->
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| poisonous =    <!--- indicate parts of plants which are known/thought to be poisonous -->
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| lifespan =    <!--- perennial, annual, etc -->
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| exposure = ?  <!--- full sun, part-sun, semi-shade, shade, indoors, bright filtered (you may list more than 1) -->
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| water = ?  <!--- frequent, regular, moderate, drought tolerant, let dry then soak -->
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| features =    <!--- flowers, fragrance, fruit, naturalizes, invasive -->
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| hardiness =    <!--- frost sensitive, hardy, 5°C (40°F), etc -->
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| bloom =    <!--- seasons which the plant blooms, if it is grown for its flowers -->
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| usda_zones = ?  <!--- eg. 8-11 -->
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| sunset_zones =    <!--- eg. 8, 9, 12-24, not available -->
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| color = IndianRed
 
| image = Parsnips-1.jpg
 
| image = Parsnips-1.jpg
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| image_width = 200px
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| image_width = 180px    <!--- leave as 240px if horizontal orientation photo, or change to 180px if vertical -->
 
| image_caption = A selection of parsnips
 
| image_caption = A selection of parsnips
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| regnum = [[Plant]]ae
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| regnum = Plantae
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| divisio = [[Flowering plant|Magnoliophyta]]
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| divisio = Magnoliophyta
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| classis = [[Magnoliopsida]]
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| classis = Magnoliopsida
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| ordo = [[Apiales]]
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| ordo = Apiales
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| familia = [[Apiaceae]]
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| familia = Apiaceae
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| genus = ''[[Pastinaca]]''
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| genus = Pastinaca
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| species = '''''P. sativa'''''
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| species = sativa
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| binomial = ''Pastinaca sativa''
 
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| binomial_authority = [[Carolus Linnaeus|L.]]
 
 
}}
 
}}
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{{Inc|
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Parsnip (Pastinaca sativa, which see). A favorite vegetable, cultivated for its edible root, which is used mostly in winter and spring.
  
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The '''parsnip''' (''Pastinaca sativa'') is a [[root vegetable]] related to the [[carrot]]. Parsnips resemble carrots, but are paler and have a stronger flavor. Like carrots, parsnips are native to Eurasia and have been eaten there since ancient times. Zohary and Hopf note that the archeological evidence for the cultivation of the parsnip is "still rather limited", and that Greek and Roman literary sources are a major source about its early use, but warn "there are some difficulties in distinguishing between parsnip and carrot in classical writings since both vegetables seem to have been sometimes called ''pastinaca'' yet each vegetable appears to be well under cultivation in Roman times."<ref>Daniel Zohary and Maria Hopf, ''Domestication of plants in the Old World'', third edition (Oxford: University Press, 2000), p. 203</ref>
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The average home-gardener thinks much of quick results. The drawback to parsnip-growing, in his estimation, is the length of time the crop requires for its development. When seed is sown, in early spring, the harvest seems a long way off. To offset this disadvantage, however, parsnips become available as green material when other things fresh from the garden are very scarce or entirely absent, that is, in open spells in winter, and in the very early days of spring. A crop of good straight roots may not be so easily produced as a crop of smooth carrots, but when once grown it does not burden one with much responsibility in regard to storage or keeping, which is an important point in its favor. The roots may be left in the ground where they grew or stored in moss or sand in the cellar. The winter freezing in the ground does not injure them; in fact, some growers suppose that it improves the quality. This ability to withstand the winter makes them valuable also as food for cattle, sheep, hogs and poultry in the early spring, in case the table or market should not call for them at that time. If dug in autumn, they may be stored in a cool, moist cellar (or buried) as other roots are kept.
  
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Until the [[potato]] arrived from the [[New World]], its place in dishes was occupied by the parsnip. Parsnips can be boiled, roasted or used in [[stew]]s, [[soup]]s and [[casserole]]s. In some cases, the parsnip is boiled and the solid portions are removed from the soup or stew, leaving behind a more subtle flavor than the whole root and contributing [[starch]] to thicken the dish.
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The best soil for parsnips is a clean rich loam, which offers no obstruction to the uniform expansion of the roots. Straight deep roots must have a deep soil. Prepare it the same as for beets or carrots, or for any other garden crop. The seed should be strictly fresh, as it soon loses its vitality. Seeds germinate rather slowly and therefore the ground should be clear of roots and seeds of weeds, otherwise the young plants may be smothered. Sow in early spring, preferably with a garden seed-drill,1/2 to 1 inch deep, in rows 15 to 20 inches apart in the garden, and somewhat farther in field culture, in the place where the plants are to stand.
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==Cultivation==
 
  
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Parsnips are not grown in warm climates, since frost is necessary to develop their flavor. The parsnip is a favorite with gardeners in areas with short growing seasons. Sandy, [[loam]]y soil is preferred; silty, clay, and rocky soils are unsuitable as they produce short forked roots.  
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Be prompt in thinning the young seedlings to 6 to 12 inches apart in the row; at the same time pull up or cut out all weeds. The free use of the hand wheel-hoe will keep the patch clean until the entire surface of the ground is covered with foliage, thus preventing further growth of weeds. Tillage may then cease.
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{{SCH}}
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}}
  
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Seeds can be planted in early spring, as soon as the ground can be worked. Harvesting can begin in late fall after the first frost, and continue through winter until the ground freezes over.
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==Cultivation==
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{{edit-cult}}<!--- Type cultivation info below this line, then delete this entire line -->
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More than almost any other vegetable seed, parsnip seed significantly deteriorates in viability if stored for long, so it is advisable to use fresh seed each year.
 
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In [[Ancient Rome|Roman]] times parsnips were believed to be an [[aphrodisiac]].
 
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In the [[United States]], most states have wild parsnip on their list of [[noxious weeds]] or [[invasive species]].
 
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Parsnip is used as a food plant by the [[larva]]e of some ''[[Lepidoptera]]'' species, including the [[Common Swift (moth)|Common Swift]], [[Garden Dart]], and [[Ghost Moth]].
 
  
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==Nutritional properties==
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===Propagation===
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The parsnip is richer in [[vitamin]]s and [[dietary mineral|minerals]] than its close relative the carrot. It is particularly rich in [[potassium]] with 600 mg per 100 g. The parsnip is also a good source of [[dietary fiber]]. 100 g of parsnip contains 55 [[calorie]]s (230 kJ) energy.
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Seed is easily grown. Plant the roots in spring in any good soil, and gather the seed-heads in summer when most of the seeds in them are mature. Dry them on sheets, and then thrash or strip.{{SCH}}
  
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Some people can get an allergic reaction from parsnip, and parsnip leaves may irritate the skin.
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===Pests and diseases===
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{{edit-pests}}<!--- Type pest/disease info below this line, then delete this entire line -->
  
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==Dangers connected to wild parsnips==
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==Varieties==
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{{Cleanup|date=January 2007}}
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The varieties of parsnip are few in number. For  shallow, stony or otherwise unfavorable soils the best varieties are the Round or Early Short Round; for better soils the Half-Long, Student, or Hollow Crown; and for deep clean soils the Long Smooth.{{SCH}}
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When picking wild vegetables, it is easy to mistake [[Conium|poison hemlock]] (''[[Conium|Conium maculatum]]'') for parsnip, with deadly results.
 
  
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Wild parsnips contain three [[furocoumarin]]s (psoralen, xanthotoxin, and bergapten). These chemicals are phototoxic, mutagenic, and photo-carcinogenic. Psoralens, which are potent light-activated carcinogens not destroyed by cooking, are found in parsnip roots at concentrations of 40 ppm. Ivie, ''et al.'' report:
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==Gallery==
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{{photo-sources}}<!-- remove this line if there are already 3 or more photos in the gallery  -->
  
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"Consumption of moderate quantities of this vegetable by man can result in the intake of appreciable amounts of psoralens. Consumption of 0.1 kg of parsnip root could expose an individual to 4 to 5 mg of total psoralens, an amount that might be expected to cause some physiological effects under certain circumstances..."<ref>Ivie, G. W., Holt, D. L., Ivey, M. C., "Natural toxicants in human foods: psoralens in raw and cooked parsnip root," ''Science'',
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<gallery>
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213 (1981): 909-910. [p. 910]</ref>
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Image:Upload.png| photo 1
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Image:Upload.png| photo 2
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Image:Upload.png| photo 3
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</gallery>
  
 
==References==
 
==References==
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<references/>
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*[[Standard Cyclopedia of Horticulture]], by L. H. Bailey, MacMillan Co., 1963
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*Dr D.G.Hessayon (2003) ''The Vegetable & Herb Expert''. Expert Books. ISBN 0-903505-46-0
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<!--- xxxxx  *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381  -->
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<!--- xxxxx  *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432  -->
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<!--- xxxxx  *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608  -->
  
 
==External links==
 
==External links==
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{{Commons|Pastinaca sativa}}
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*{{wplink}}
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*[http://plants.usda.gov/java/profile?symbol=PASA2 ''Pastinaca sativa'' profile] on the [[United States Department of Agriculture|USDA]] [http://plants.usda.gov/ plants database]
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*[http://www.missouriplants.com/Yellowalt/Pastinaca_sativa_page.html ''Pastinaca sativa'' profile] on [http://www.missouriplants.com missouriplants.com]
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{{stub}}
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*[http://dmoz.org/Home/Cooking/Fruits_and_Vegetables/Parsnips/ Recipes with parsnips]
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[[Category:Categorize]]
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*[http://www.knowingfood.com/vege/soupcarrotsquash.html Organic Carrot and Parsnip Soup]
 
  
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[[Category:Apiaceae]]
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<!--  in order to add all the proper categories, go to http://www.plants.am/wiki/Plant_Categories and copy/paste the contents of the page here, and then follow the easy instructions!    -->
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[[Category:Invasive species]]
 
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[[Category:Medicinal plants]]
 
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[[Category:Root vegetables]]
 

Latest revision as of 17:47, 14 June 2009


A selection of parsnips


Plant Characteristics
Origin: ✈ ?
Cultivation
Exposure: ☼ ?"?" is not in the list (sun, part-sun, shade, unknown) of allowed values for the "Exposure" property.
Water: ◍ ?"?" is not in the list (wet, moist, moderate, dry, less when dormant) of allowed values for the "Water" property.
Scientific Names

Apiaceae >

Pastinaca >

sativa >



Read about Parsnip in the Standard Cyclopedia of Horticulture 

Parsnip (Pastinaca sativa, which see). A favorite vegetable, cultivated for its edible root, which is used mostly in winter and spring.

The average home-gardener thinks much of quick results. The drawback to parsnip-growing, in his estimation, is the length of time the crop requires for its development. When seed is sown, in early spring, the harvest seems a long way off. To offset this disadvantage, however, parsnips become available as green material when other things fresh from the garden are very scarce or entirely absent, that is, in open spells in winter, and in the very early days of spring. A crop of good straight roots may not be so easily produced as a crop of smooth carrots, but when once grown it does not burden one with much responsibility in regard to storage or keeping, which is an important point in its favor. The roots may be left in the ground where they grew or stored in moss or sand in the cellar. The winter freezing in the ground does not injure them; in fact, some growers suppose that it improves the quality. This ability to withstand the winter makes them valuable also as food for cattle, sheep, hogs and poultry in the early spring, in case the table or market should not call for them at that time. If dug in autumn, they may be stored in a cool, moist cellar (or buried) as other roots are kept.

The best soil for parsnips is a clean rich loam, which offers no obstruction to the uniform expansion of the roots. Straight deep roots must have a deep soil. Prepare it the same as for beets or carrots, or for any other garden crop. The seed should be strictly fresh, as it soon loses its vitality. Seeds germinate rather slowly and therefore the ground should be clear of roots and seeds of weeds, otherwise the young plants may be smothered. Sow in early spring, preferably with a garden seed-drill,1/2 to 1 inch deep, in rows 15 to 20 inches apart in the garden, and somewhat farther in field culture, in the place where the plants are to stand.

Be prompt in thinning the young seedlings to 6 to 12 inches apart in the row; at the same time pull up or cut out all weeds. The free use of the hand wheel-hoe will keep the patch clean until the entire surface of the ground is covered with foliage, thus preventing further growth of weeds. Tillage may then cease. CH


The above text is from the Standard Cyclopedia of Horticulture. It may be out of date, but still contains valuable and interesting information which can be incorporated into the remainder of the article. Click on "Collapse" in the header to hide this text.


Cultivation

Do you have cultivation info on this plant? Edit this section!

Propagation

Seed is easily grown. Plant the roots in spring in any good soil, and gather the seed-heads in summer when most of the seeds in them are mature. Dry them on sheets, and then thrash or strip.CH

Pests and diseases

Do you have pest and disease info on this plant? Edit this section!

Varieties

The varieties of parsnip are few in number. For shallow, stony or otherwise unfavorable soils the best varieties are the Round or Early Short Round; for better soils the Half-Long, Student, or Hollow Crown; and for deep clean soils the Long Smooth.CH

Gallery

If you have a photo of this plant, please upload it! Plus, there may be other photos available for you to add.

  • photo 1

  • photo 2

  • photo 3

References

External links


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