Parsnip
Pastinaca sativa

Family: Apiaceae

What it is like

A herb with long thickened tap root. The stems are angular and have grooves along them. The leaves are divided. The ones near the base have 5-11 lobes. These are oval and have teeth along the edge. The thickened root is yellowish white. The taproot can be 3 m long. Wild parsnip grows in some temperate places. It has a very strong parsnip smell. It can be used as food.

There are 14 Pastinaca species. Parsnips contain psoralens which has been linked with some cancers.

Where it is found

It is a temperate plant. It grows in the highlands in the tropics from 1700-2600 m altitude. It is frost resistant. In Argentina it grows between 500-1,500 m above sea level. In Papua New Guinea it grows between 1,160-2,790 m above sea level. It suits hardiness zones 4-8.

Countries/locations it is found in

Africa, Albania, Algeria, Argentina, Asia, Australia, Austria, Balkans, Belgium, Bosnia, Britain, Bulgaria, Caucasus, Chile, China, Cuba, Czech Republic, Dominican Republic, East Africa, Ecuador, Eswatini, Europe (country/location of origin), France, Germany, Greece, Haiti, Hawaii, Hungary, India, Indochina, Ireland, Italy, Jamaica, Laos, Luxembourg, Macedonia, Malaysia, Mediterranean, Morocco, Myanmar, Netherlands, New Zealand, North Africa, North America, Norway, Pacific, Papua New Guinea, Peru, Philippines, Poland, Romania, Russia, SE Asia, Scandinavia, Serbia, Slovenia, South Africa, Southern Africa, South America, Spain, Swaziland, Switzerland, Tasmania, Turkey, Türkiye, Ukraine, Uruguay, USA, West Indies, Yugoslavia, Zimbabwe

How it is used for food

The root is cooked and eaten. It can be boiled, baked, fried or used in stews. The root of wild parsnip is normally washed, peeled, cooked in salt water then strained and added to soups. The roots are also made into marmalade, syrup, beer and wine. The young shoots and leaves are added to soups or cooked and eaten as a vegetable. The seeds can be used as a spice.

It is a commercially cultivated vegetable. In Papua New Guinea, it is not widely grown and not liked by many people. It is a vegetable of minor importance in the tropics.

Edible parts

Root, leaves, seeds, spice, vegetable

How it is grown

Plants are grown from seeds.

Plants are slow growing. The taste is best after the first frosts.

Its other names

Local names

Chirivia, Hammelmohre, Navadni rebrinec, Panais, Pastunak sety, Patinak, Pastinaca, Ywetsa-monla

Synonyms

Peucedanum sativum Benth. & Hook.f.;