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Created page with "thumb|right|''Parsnip'' The '''parsnip''' (Pastinaca sativa) is a root vegetable closely related to the carrot and parsley. It is a bien..."
[[File:PastinakePflanzegeerntet.jpg|thumb|right|''Parsnip'']]
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 ==
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, 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'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 stemless, and the terminal leaves have three lobes. The leaves are once- or twice-pinnate with broad, ovate, 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, grooved, hollow (except at the nodes), and sparsely branched. It has a few stalkless, single-lobed leaves measuring 5 to 10 cm (2 to 4 in) long that are arranged in opposite pairs.
The yellow flowers are in a loose, 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 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 ==
*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"/>
*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="uses3"/>
*In traditional Chinese medicine, the root of Chinese parsnip is used as a herbal medicine ingredient.<ref name="uses4"/>
== References ==
<references>
<ref name="uses">[http://health.howstuffworks.com/wellness/food-nutrition/natural-foods/natural-weight-loss-food-parsnips-ga.htm "Parsnips: Natural Weight-Loss Foods"]</ref>
<ref name="uses2">[http://townesharvest.montana.edu/documents/Parsnips.pdf "The Parsnip"]</ref>
<ref name="uses3">[https://books.google.co.in/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]</ref>
<ref name="uses4">[http://libproject.hkbu.edu.hk/was40/detail?lang=en&channelid=1288&searchword=herb_id=D00118 "Chinese parsnip: Fangfeng"]</ref>
</references>
== External Links ==
*[https://en.wikipedia.org/wiki/Parsnip Parsnip - Wikipedia]
[[Category:Herbs]]
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 ==
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, 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'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 stemless, and the terminal leaves have three lobes. The leaves are once- or twice-pinnate with broad, ovate, 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, grooved, hollow (except at the nodes), and sparsely branched. It has a few stalkless, single-lobed leaves measuring 5 to 10 cm (2 to 4 in) long that are arranged in opposite pairs.
The yellow flowers are in a loose, 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 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 ==
*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"/>
*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="uses3"/>
*In traditional Chinese medicine, the root of Chinese parsnip is used as a herbal medicine ingredient.<ref name="uses4"/>
== References ==
<references>
<ref name="uses">[http://health.howstuffworks.com/wellness/food-nutrition/natural-foods/natural-weight-loss-food-parsnips-ga.htm "Parsnips: Natural Weight-Loss Foods"]</ref>
<ref name="uses2">[http://townesharvest.montana.edu/documents/Parsnips.pdf "The Parsnip"]</ref>
<ref name="uses3">[https://books.google.co.in/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]</ref>
<ref name="uses4">[http://libproject.hkbu.edu.hk/was40/detail?lang=en&channelid=1288&searchword=herb_id=D00118 "Chinese parsnip: Fangfeng"]</ref>
</references>
== External Links ==
*[https://en.wikipedia.org/wiki/Parsnip Parsnip - Wikipedia]
[[Category:Herbs]]
