Parsnip
A root vegetable used since antiquity, now a widespread wild plant.
The parsnip (Pastinaca sativa) is a root vegetable closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae. It is a biennial plant usually grown as an annual, with a long taproot that has light cream colored skin and flesh, becoming sweeter after winter frosts. Native to Eurasia, it has been used as a vegetable since antiquity and was cultivated by the Romans, though some confusion exists between parsnips and carrots in the literature of the time. It was used as a sweetener before the arrival of cane sugar in Europe and was introduced to the Americas by European settlers, where it has become a common weed.
- Scientific name
- Pastinaca sativa
- Family
- Apiaceae
- Native range
- Eurasia
- Life cycle
- Biennial (usually grown as annual)
- Chromosome number
- 2n=22
- Notable hazard
- Contains furanocoumarins causing photodermatitis
Lore & Background
It has acquired several synonyms, including Pastinaca sylvestris and Pastinaca urens. In Eurasia, some authorities distinguish between cultivated and wild versions using subspecies P. s. sylvestris. The etymology of the generic name Pastinaca is uncertain, possibly derived from the Latin pastino, meaning 'to prepare the ground for planting of the vine,' or pastus, meaning 'food.' The specific epithet sativa means 'sown' or 'cultivated.' Folk etymology sometimes assumes the name is a mix of parsley and turnip, but it actually comes from Middle English pasnepe, influenced by Old French pasnaie and Latin pastinum.
Reader's Guide
The parsnip's significance lies in its long history as a cultivated root vegetable and sweetener in Europe before cane sugar, and its subsequent spread as an invasive weed in North America. Archaeological evidence for its ancient cultivation is limited, but Greek and Roman literary sources indicate it was well under cultivation in Roman times. It was introduced to North America by French colonists in Canada and British colonists in the Thirteen Colonies, but by the mid-19th century it was largely replaced as a starch source by the potato. Today, wild parsnip forms dense stands that outcompete native species, especially in disturbed environments like roadsides and abandoned farmland. Its toxicity—all parts contain furanocoumarins that can cause photodermatitis and even blindness if contacted with eyes—makes its increasing abundance a public concern. Control is often carried out with glyphosate-containing herbicides.
Did You Know?
- All parts of the parsnip contain furanocoumarins that can sensitize mammalian tissue to sunlight, causing skin rash or blisters, and contact with eyes can potentially blind them.
- Parsnips were used as a sweetener in Europe before the arrival of cane sugar.
- The parsnip was introduced to North America simultaneously by French colonists in Canada and British colonists in the Thirteen Colonies.
Frequently Asked Questions
What is a parsnip?
The parsnip (Pastinaca sativa) is a biennial root vegetable characterized by a long taproot with pale cream-colored skin and flesh. Although it is technically a two-year plant, it is almost always harvested and eaten in its first growing season.
Why does parsnip taste sweeter after a winter frost?
Cold temperatures trigger the plant to convert stored starches into simple sugars, noticeably enhancing the root's sweetness. This is why many growers deliberately leave parsnips in the ground through a hard frost before pulling them.
Where did parsnips originate, and how long have people grown them?
Parsnips are native to Eurasia and have been cultivated as a food crop since antiquity. The Romans are known to have grown them, though ancient texts sometimes blur the line between parsnips and carrots.
How is parsnip related to carrot, and why are they often confused?
Both are root vegetables in the Apiaceae family, sharing a similar taproot shape, which led to frequent mix-ups in older agricultural writing. The easiest visual distinction is that parsnip has a light cream color throughout, whereas carrot is typically orange.
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