Information about Parsnips
| Parsnip | ||||||||||||||
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) A selection of parsnips A selection of parsnips | ||||||||||||||
| Scientific classification | ||||||||||||||
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| Binomial name | ||||||||||||||
| Pastinaca sativa L. | ||||||||||||||
The parsnip (Pastinaca sativa) is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler and have a stronger flavor. Like carrots, parsnips are native to Eurasia and have been eaten there since ancient times. Zohary and Hopf note that the archeological evidence for the cultivation of the parsnip is "still rather limited", and that Greek and Roman literary sources are a major source about its early use, but warn "there are some difficulties in distinguishing between parsnip and carrot in classical writings since both vegetables seem to have been sometimes called pastinaca yet each vegetable appears to be well under cultivation in Roman times."[1]
Until the potato arrived from the New World, its place in dishes was occupied by the parsnip. Parsnips can be boiled, roasted or used in stews, soups and casseroles. In some cases, the parsnip is boiled and the solid portions are removed from the soup or stew, leaving behind a more subtle flavor than the whole root and contributing starch to thicken the dish. Roasted parsnip is considered an essential part of Christmas dinner in some parts of the English speaking world and, in the north of England, frequently features alongside roast potatoes in the traditional Sunday Roast.
Cultivation
Parsnips are not grown in warm climates, since frost is necessary to develop their flavor. The parsnip is a favorite with gardeners in areas with short growing seasons. Sandy, loamy soil is preferred; silty, clay, and rocky soils are unsuitable as they produce short forked roots.Seeds can be planted in early spring, as soon as the ground can be worked. Harvesting can begin in late fall after the first frost, and continue through winter until the ground freezes over.
More than almost any other vegetable seed, parsnip seed significantly deteriorates in viability if stored for long, so it is advisable to use fresh seed each year.
In Roman times parsnips were believed to be an aphrodisiac.
In the United States, most states have wild parsnip on their list of noxious weeds or invasive species.
Parsnip is used as a food plant by the larvae of some Lepidoptera species, including the Common Swift, Garden Dart, and Ghost Moth.
Nutritional properties
The parsnip is richer in vitamins and minerals than its close relative the carrot. It is particularly rich in potassium with 600 mg per 100 g. The parsnip is also a good source of dietary fiber. 100 g of parsnip contains 55 calories (230 kJ) energy.Some people can get an allergic reaction from parsnip, and parsnip leaves may irritate the skin.
Dangers connected to wild parsnips
When picking wild vegetables, it is easy to mistake poison hemlock (Conium maculatum) for parsnip, with deadly results.Wild parsnips contain three furocoumarins (psoralen, xanthotoxin, and bergapten). These chemicals are phototoxic, mutagenic, and photo-carcinogenic. Psoralens, which are potent light-activated carcinogens not destroyed by cooking, are found in parsnip roots at concentrations of 40 ppm. Water hemlock is another plant that smells and looks like parsnips. Ivie, et al. report:
"Consumption of moderate quantities of this vegetable by man can result in the intake of appreciable amounts of psoralens. Consumption of 0.1 kg of parsnip root could expose an individual to 4 to 5 mg of total psoralens, an amount that might be expected to cause some physiological effects under certain circumstances..."[2]
References
1. ^ Daniel Zohary and Maria Hopf, Domestication of plants in the Old World, third edition (Oxford: University Press, 2000), p. 203
2. ^ Ivie, G. W., Holt, D. L., Ivey, M. C., "Natural toxicants in human foods: psoralens in raw and cooked parsnip root," Science, 213 (1981): 909-910. [p. 910]
2. ^ Ivie, G. W., Holt, D. L., Ivey, M. C., "Natural toxicants in human foods: psoralens in raw and cooked parsnip root," Science, 213 (1981): 909-910. [p. 910]
- Dr D.G.Hessayon (2003) The Vegetable & Herb Expert. Expert Books. ISBN 0-903505-46-0
External links
- Pastinaca sativa profile on the USDA plants database
- Pastinaca sativa profile on missouriplants.com
- Recipes with parsnips
- Organic Carrot and Parsnip Soup
Scientific classification or biological classification is a method by which biologists group and categorize species of organisms. Scientific classification also can be called scientific taxonomy, but should be distinguished from folk taxonomy, which lacks scientific basis.
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Plantae
Haeckel, 1866[1]
Divisions
Green algae
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Haeckel, 1866[1]
Divisions
Green algae
- Chlorophyta
- Charophyta
- Non-vascular land plants (bryophytes)
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Magnoliophyta
Classes
Magnoliopsida - Dicots
Liliopsida - Monocots
The flowering plants or angiosperms are the most widespread group of land plants. The flowering plants and the gymnosperms comprise the two extant groups of seed plants.
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Classes
Magnoliopsida - Dicots
Liliopsida - Monocots
The flowering plants or angiosperms are the most widespread group of land plants. The flowering plants and the gymnosperms comprise the two extant groups of seed plants.
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Magnoliopsida
Magnoliopsida is the botanical name for a class of flowering plants. By definition the class will include the family Magnoliaceae, but its can otherwise vary, being more inclusive or less inclusive depending upon the classification system being
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Magnoliopsida is the botanical name for a class of flowering plants. By definition the class will include the family Magnoliaceae, but its can otherwise vary, being more inclusive or less inclusive depending upon the classification system being
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binomial nomenclature is the formal system of naming species. The system is also called binominal nomenclature (particularly in zoological circles), binary nomenclature (particularly in botanical circles), or the binomial classification system.
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Carolus Linnaeus (Carl von Linné)
Carl von Linné, Alexander Roslin, 1775. Currently owned by and hanging at the Royal Swedish Academy of Sciences.
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Carl von Linné, Alexander Roslin, 1775. Currently owned by and hanging at the Royal Swedish Academy of Sciences.
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Root vegetables are plant roots used as vegetables.[1] Other underground plants are often, erroneously, called root vegetables. Root vegetables include both true roots such as tuberous roots and taproots, but exclude non-roots such as tubers, rhizomes, corms, and bulbs.
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D. carota
Binomial name
Daucus carota
L.
The carrot (Daucus carota subsp. sativus
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Binomial name
Daucus carota
L.
The carrot (Daucus carota subsp. sativus
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S. tuberosum
Binomial name
Solanum tuberosum
L.
The potato is the term which applies either to the starchy tuberous crop from the perennial plant Solanum tuberosum
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Binomial name
Solanum tuberosum
L.
The potato is the term which applies either to the starchy tuberous crop from the perennial plant Solanum tuberosum
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The New World is one of the names used for the Americas. When the term originated in the late 15th century, the Americas were new to the Europeans, who previously thought of the world as consisting only of Europe, Asia, and Africa (collectively, the Old World).
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stew is a combination of solid food ingredients that have been cooked in water or other water-based liquid, and that are then served without being drained.
Ingredients in a stew can include any combination of vegetables (potatoes, beans, etc.
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Ingredients in a stew can include any combination of vegetables (potatoes, beans, etc.
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Soup is a liquid food that is made by combining ingredients, such as meat, vegetables or legumes in stock or hot water, until the flavor is extracted, forming a broth. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in
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In cooking a casserole, from the French for "sauce pan,"[1] is a large, deep pot or dish used both in the oven and as a serving dish. In the mid-twentieth century, the word also came to be used for the food cooked and served in such a dish.
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Starch (CAS# 9005-25-8, chemical formula (C6H10O5)n,[1]) is a mixture of amylose and amylopectin (usually in 20:80 or 30:70 ratios).
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Christmas dinner is the primary meal traditionally eaten on Christmas Day. It is often seen as the main event of the day for which the family all gathers and eats together.
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Sunday roast is a traditional British and Irish main meal served on Sundays (usually in the early afternoon), and consisting of roasted meat together with accompaniments. It is popular throughout Great Britain and Ireland.
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Loam is soil composed of sand, silt, manure, and clay in relatively even concentration (about 40-40-10-10% concentration respectively).
Loams are gritty, plastic when moist, and retain water easily. They generally contain more nutrients than sandy soils.
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Loams are gritty, plastic when moist, and retain water easily. They generally contain more nutrients than sandy soils.
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Ancient Rome was a civilization that grew from a small agricultural community founded on the Italian Peninsula circa the 9th century BC to a massive empire straddling the Mediterranean Sea.
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aphrodisiac is an agent which is used to increase sexual desire [1]. The name comes from the Greek goddess of Sensuality Aphrodite. Throughout history, many foods, drinks, and behaviors have had a reputation for making sex more attainable and/or pleasurable.
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Motto
"In God We Trust" (since 1956)
"E Pluribus Unum" ("From Many, One"; Latin, traditional)
Anthem
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"In God We Trust" (since 1956)
"E Pluribus Unum" ("From Many, One"; Latin, traditional)
Anthem
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Noxious weeds are plant species that have been designated by state or national agricultural authorities as plants that are injurious to agricultural and/or horticultural crops and/or humans and livestock.
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Invasive species is a phrase with many definitions. The first definition expresses the phrase in terms of non-indigenous species (e.g. plants or animals) that adversely effect the habitats they invade economically, environmentally or ecologically.
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larva (Latin; plural larvae) is a juvenile form of animal with indirect development, undergoing metamorphosis (for example, insects or amphibians).
The larva can look completely different from the adult form, for example, a caterpillar differs from a butterfly.
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The larva can look completely different from the adult form, for example, a caterpillar differs from a butterfly.
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Clipper Parthenos sylvia]]
Scientific classification
Kingdom: Animalia
Phylum: Arthropoda
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The Clipper Parthenos sylvia
Scientific classification
Kingdom: Animalia
Phylum: Arthropoda
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K. lupulina
Binomial name
Korscheltellus lupulina
(Linnaeus, 1758)
The Common Swift (Korscheltellus lupulina) is a moth of the family Hepialidae.
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Binomial name
Korscheltellus lupulina
(Linnaeus, 1758)
The Common Swift (Korscheltellus lupulina) is a moth of the family Hepialidae.
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E. nigricans
Binomial name
Euxoa nigricans
Linnaeus, 1761
The Garden Dart (Euxoa nigricans) is a moth of the family Noctuidae. It is distributed throughout Europe.
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Binomial name
Euxoa nigricans
Linnaeus, 1761
The Garden Dart (Euxoa nigricans) is a moth of the family Noctuidae. It is distributed throughout Europe.
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Hepialus
Species: H. humuli
Binomial name
Hepialus humuli
(Linnaeus, 1758)
The Ghost Moth (Hepialus humuli
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Species: H. humuli
Binomial name
Hepialus humuli
(Linnaeus, 1758)
The Ghost Moth (Hepialus humuli
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A vitamin is a nutrient that is an organic compound required in tiny amounts for essential metabolic reactions in a living organism.[1] The term vitamin
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