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The '''parsnip''' (Pastinaca sativa) is a root vegetable closely related to the carrot and parsley. It is a biennial plant usually grown as an annual. Its long, tuberous root has cream-colored skin and flesh; and left in the ground to mature, it becomes sweeter in flavor after winter frosts. In its first growing season, the plant has a rosette of pinnate, mid-green leaves. If unharvested, it produces its flowering stem, topped by an umbel of small yellow flowers, in its second growing season. By this time, the stem is woody and the tuber is inedible. The seeds are pale brown, flat, and winged.

== Description Uses== The parsnip is a biennial plant with a rosette of roughly hairy leaves that has a pungent odor when crushed. Parsnips are grown for their fleshy, edible, cream-colored taproots. The roots are generally smooth{{Uses|inflammations}}, although lateral roots sometimes form. Most are cylindrical, but some cultivars have a more bulbous shape, which generally tends to be favored by food processors as it is more resistant to breakage. The plant{{Uses|women's apical meristem produces a rosette of pinnate leaves, each with several pairs of leaflets with toothed margins. The lower leaves have short stems, the upper ones are stemlesscomplaints}}, and the terminal leaves have three lobes. The leaves are once- or twice-pinnate with broad{{Uses|Snakebites}}, ovate{{Uses|Curing liver disorders}}, sometimes lobed leaflets with toothed margins; they grow up to 40 cm (16 in) long. The petioles are grooved and have sheathed bases. The floral stem develops in the second year and can grow to more than 150 cm (60 in) tall. It is hairy{{Uses|psoriasis}}, grooved{{Uses|vitiligo}}, hollow (except at the nodes){{Uses|Pimples}}, and sparsely branched. It has a few stalkless{{Uses|Diarrhea}}, single-lobed leaves measuring 5 to 10 cm (2 to 4 in) long that are arranged in opposite pairs.{{Uses|Sore throats}}

The yellow flowers are in a loose==Parts Used=={{Parts Used|leaves}}, 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 (secondary umbels). The umbels and umbellets usually have no upper or lower bracts. The {{Parts Used|flowers have tiny sepals or lack them entirely, and measure about 3.5 mm (0.14 in). They consist of five yellow petals that are curled inward, five stamens, and one pistil. The fruits, or schizocarps, are 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}}.

== Uses Chemical Composition==Aliphatic esters (86.9–89.5%), among them octyl acetate (54.9–60.2%) and octyl butyrate (10.1–13.4%) were the most abundant<ref name="chemical composition"/>

*Parsnips resemble carrots and can be used in similar ways, but they have a sweeter taste, especially when cooked.<ref name="uses"/> They can be baked, boiled, pureed, roasted, fried, or steamed. When used in stews, soups, and casseroles, they give a rich flavor.<ref name="uses2"/>Common names==*Parsnips can also be fried or thinly sliced and made into crisps. They can be made into a wine with a taste similar to Madeira.<ref name{{Common names|kn=|ml=|sa=|ta=|te=|hi="uses3"/>*In traditional Chinese medicine, the root of Chinese parsnip is used as a herbal medicine ingredient.<ref name|en="uses4"/>Agrimony}}

==Common nameProperties==Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.===Dravya===

== References Habit=={{Habit|Herb}}

<references>==Identification=====Leaf==={{Leaf|Simple|alternate|The leaves are compound i.e made up of two or more discrete leaflets}}<ref name="usesLeaf"/> ===Flower==={{Flower|Unisexual|2-4cm long|Yellow|5|Flowers Season is June - August and there are two or more ways to evenly divide the flower}} ===Fruit==={{Fruit|Genera|5–7 mm|the fruit is dry but does not split open when ripe|With hooked hairs|}} ===Other features=== ==List of Ayurvedic medicine in which the herb is used==* [http://health[Vishatinduka Taila]] as ''root juice extract'' ==Where to get the saplings====Mode of Propagation=={{Propagation|Seeds}}, {{Propagation|Cuttings}}.howstuffworks.com ==How to plant/wellness/foodcultivate==Succeeds in most ordinary well-nutritiondrained soils<ref name="How to plant/natural-foodscultivate"/natural-weight-loss-food-parsnips-ga> ==Commonly seen growing in areas=={{Commonly seen|Roadsides}}, {{Commonly seen|grassy waste places}}, {{Commonly seen|chalk and limestone}}.htm ==Photo Gallery==<gallery class="left" caption="" widths="140px" heights="140px"Parsnips>File: Natural Weight-Loss Foods"]Odermennig.jpgFile:Agrimonia eupatoria02.jpgImage:Agrimonia eupatoria MHNT.BOT.2004.0.jpg</refgallery> ==References== <references><ref name="uses2chemical composition">[httphttps://townesharvestwww.montanatandfonline.educom/documentsdoi/Parsnipsabs/10.pdf 1080/14786419.2014.904311?src=recsys&journalCode=gnpl20 "The Parsnipchemical constituents"]</ref> <ref name="uses3Leaf">[https://booksgobotany.googlenewenglandwild.co.inorg/species/pastinaca/sativa/books?id=XuP0NUfeENwC&pg=PA162&redir_esc=y#v=onepage&q&f=false . Making Wine with Fruits, Roots & Flowers: Recipes for Distinctive & Delicious Wild Wines"plant charecteristics"]</ref> <ref name="uses4How to plant/cultivate">[httphttps://libprojectwww.hkbupfaf.edu.hkorg/was40user/detailplant.aspx?lang=en&channelid=1288&searchwordLatinName=herb_id=D00118 Pastinaca+sativa "Chinese parsnip: FangfengCultivation details"]</ref>

== External Links ==* [http://www.illinoiswildflowers.info/weeds/plants/wild_parsnip.htm Pastinaca sativa on illinoiswildflowers.info]* [https://www.invasiveplantatlas.org/subject.html?sub=6147 Pastinaca sativa on invasive plant atlas]* [http://eol.org/pages/581528/details Pastinaca sativa on encyclopedea of life]