![]() ![]() These three plants all have long, narrow, edible taproots, and all take a full season to develop. ![]() Because of this, they are sometimes grown alongside two similar root vegetables, salsify ( Tragopogon porrifolius) to which parsnips are related, and scorzonera ( Scorzonera hispanica), which is actually a type of Aster, and not related at all. Growing parsnips calls for patience, as the seeds are slow to germinate, and the plants need a great deal of time to mature properly. It is conducible to the stomach and reins, and provokes urine. The garden Parsnip nourishes much, and is good and wholesome nourishment, but a little windy, whereby it is thought to procure bodily lust but it fastens the body much, if much need. Typically, Culpeper’s observations were quite specific: The Parsneps nourish more than do the Turneps or the Carrots, and the nourishment is somewhat thicker, but not faultie nor bad… In 1597, English herbalist John Gerard wrote, Early writers were aware of the remarkably high nutritional value of parsnips. They are very high in dietary fibre, and exceptionally high in potassium, with 600mg per 100g serving. All in all, parsnips are more nutritious than carrots, with a richer vitamin and mineral content. Many cooks like to remove parsnip before serving soup as the starch and flavour remain, without the meaty vegetable itself. They are tasty roasted, boiled, or chopped for stews and soups. Parsnips are relatively versatile in the kitchen. It’s worth mentioning that the Romans believed, somewhat optimistically, that the lowly parsnip was an aphrodisiac. Until 1536, when the potato was first introduced to Europe, parsnip was the preeminent root vegetable, along with the turnip. Tracking down an exact lineage is difficult due to the fact that both the carrot and parsnip were referred to as pastinaca in Greek and Roman literature. Parsnips are native to Eurasia and appear to have been cultivated there since ancient times. Wild and cultivated parsnips will cross-pollinate. In several areas in North America, cultivated parsnips have become weeds, considered the same species, but with some undesirable traits. Another member of this family, the cow parsnip ( Heracleum maximum), grows wild across North America, and is considered a noxious weed. ![]() Also like the carrot, the parsnip is grown for its substantial taproot, which is always served cooked. All of these bear tall umbels of flowers, but like the carrot, parsnip is biennial, and will not bloom or set seed until its second year of growth. As a member of the family Apiaciae, the parsnip counts among its close cousins the carrot, parsley, dill, fennel, cilantro, and celery. ![]()
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