Parsnip - Pastinaca sativa subsp. sativa

The cultivated or wild Parsnip, in Latin Pastinaca sativa subsp. sativa, is a plant formerly widely grown as fodder, but also for its long, edible, fleshy, yellowish root, with a slightly sweet taste and a hint of hazelnut and aniseed. This root is primarily consumed cooked, like potatoes, mashed, in soups, or as an accompaniment to boiled meats or fish. Vegetable plants are planted from April to June, after the last frost, for harvesting in autumn. An ancient and forgotten vegetable to rediscover!

Parsnip is an ancient vegetable, cultivated since the Middle Ages. Its wild form grows spontaneously in France and Europe. It belongs to the Apiaceae family, like the carrot, to which it is quite similar. It is a lowland plant, found in meadows or along roadsides, often on limestone and clay soil. It is a biennial species that forms its foliage and root in the first year, then flowers in summer of the second year before dying. The root is harvested well before flowering. Parsnip can reach up to 1m (3ft) in height. Its hollow, furrowed stems bear large, hairy, compound leaves with at least 5 lobed and toothed segments. The plant gives off a strong characteristic odor when crushed. The flowering, in July-August, takes the form of yellow umbels visited by a large number of beneficial insects, very useful for limiting the proliferation of pests.

Parsnip is a vegetable that has seen a renewed interest in recent years, well deserved. Its quite distinctive flavor accompanies pot-au-feu and stews and flavors soups or even couscous. It is also consumed fried, sautéed, mashed, au gratin, or in béchamel sauce. Raw and grated, it is enjoyed raw, alone or accompanied by beetroot, carrot, celeriac... Parsnip is known for its diuretic, nutritious, and anti-rheumatic properties. It contains vitamins C and B and mineral salts.

Parsnip requires normal fertilization (3 kg/m²) with well-decomposed manure and compost at the end of autumn or the beginning of spring. Please note that it does not tolerate undecomposed organic fertilizers.

Harvest and storage: the harvest takes place in November, the leaves are cut and the roots are left to dry for a few hours on the ground before being stored in the cellar. Alternatively, parsnips can be left in the ground and the roots harvested as needed. In this case, it is advisable to cover the soil with straw or dry leaves.

The gardener's tip: In mild climates, it is possible to sow parsnips towards the end of September.