Parsnip
Parsnip (Pastinaca sativa)
Parsnip (IPA: /ˈpɑːrsnɪp/) is a root vegetable closely related to the carrot and parsley. It is a biennial plant usually harvested in the first year.
Etymology
The word "parsnip" comes from the Latin pastinaca, the term for carrot. The change in the English name may have been influenced by the Middle English word for "pear", due to the shape of the vegetable.
Description
Parsnips are cream-colored and often resemble carrots, but they are usually larger, and their flavor is sweeter and more distinctive. They are rich in vitamins and minerals, especially potassium. They are also a good source of dietary fiber.
Cultivation
Parsnips are usually grown for their tapered root, but their green, leafy tops can also be used in salads. They are typically planted in early spring and harvested in late fall after the first frost, when their flavor is at its peak.
Culinary Uses
Parsnips can be eaten raw, but they are more commonly cooked. They can be boiled, roasted, or used in stews, soups, and casseroles. In some cultures, parsnips are used to make wine.
Related Terms
- Carrot: A root vegetable, usually orange in color, that is closely related to the parsnip.
- Parsley: A green, leafy herb that is in the same family as the parsnip.
- Root vegetable: A type of vegetable that grows underground.
- Biennial plant: A plant that takes two years to complete its lifecycle.
External links
- Medical encyclopedia article on Parsnip
- Wikipedia's article - Parsnip
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