Parsnips

The parsnip (Pastinaca sativa) is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler and have a stronger flavour. Until the potato arrived from the New World, its place in dishes was occupied by the parsnip and other root vegetables such as taro.

History Of Parsnips

Like carrots, parsnips are native to Eurasia and have been eaten there since ancient times. The parsnip originates in the Mediterranean region and originally was the size of a baby carrot when full grown. When Roman Empire moved north through Europe they brought the parsnip with them. They found that the parsnip grew bigger the further north they went. Apparently the archeological evidence for the cultivation of the parsnip is "still rather limited", and whilst Greek and Roman literary sources are a major source regarding early use, there are some difficulties in distinguishing between parsnip and carrot in classical writings since both vegetables seem to have been called pastinaca.

Parsnips Nutrition Info

The parsnip is richer in vitamins and minerals than its close relative the carrot. It is particularly rich in potassium with 600mg per 100g. The parsnip is also a good source of dietary fibre. 100g of parsnip contains 55 calories (230 kJ) energy.

Parsnips Health Benefits

Parsnips are a very good source of potassium and therefore can be considered a health food as they can help reduce blood pressure. They also contain many of the B vitamins and some vitamin C although this is reduced through cooking.

Storing Parsnips

When storing parsnips keep in a plastic bag and place in the vegetable drawer of the refrigerator to keep fresh for 4 to 5 days.

Parsnips Trivia

When picking wild vegetables, it is easy to mistake poison hemlock (Conium maculatum) for parsnip, with deadly results. All parts of this hemlock are poisonous: leaves, stem, roots, and fruit. Poison hemlock contains volatile alkaloids that have been used as poisons since ancient times.

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