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Download as PDF Printable version. The Pership group with its shipping, freight forwarding and agile supply chain management capabilities Ships Agency We are a highly passionate and dedicated team of maritime Handling the stems and foliage can cause a skin rash if the skin is exposed to sunlight after handling.
The parsnip is a biennial plant with a rosette of roughly hairy leaves that have a pungent odor when crushed. Parsnips are grown for their fleshy, edible, cream-colored taproots.
The roots are generally smooth, although lateral roots sometimes form. Most are cylindrical, but some cultivars have a more bulbous shape, which generally tends to be favored by food processors as it is more resistant to breakage.
The plant's apical meristem produces a rosette of pinnate leaves, each with several pairs of leaflets with toothed margins. The lower leaves have short stems, the upper ones are stemless , and the terminal leaves have three lobes.
The petioles are grooved and have sheathed bases. It is hairy, grooved, hollow except at the nodes , and sparsely branched.
The umbels and umbellets usually have no upper or lower bracts. The flowers have tiny sepals or lack them entirely, and measure about 3. They consist of five yellow petals that are curled inward, five stamens , and one pistil.
The fruits, or schizocarps , are oval and flat, with narrow wings and short, spreading styles. Despite the slight morphological differences between the two, wild parsnip is the same taxon as the cultivated version, and the two readily cross-pollinate.
Like carrots, parsnips are native to Eurasia and have been eaten there since ancient times. Zohary and Hopf note that the archaeological 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.
In Europe, the vegetable was used as a source of sugar before cane and beet sugars were available. This plant was introduced to North America simultaneously by the French colonists in Canada and the British in the Thirteen Colonies for use as a root vegetable, but in the midth century, it was replaced as the main source of starch by the potato and consequently was less widely cultivated.
He back-crossed cultivated plants to wild stock, aiming to demonstrate how native plants could be improved by selective breeding.
This experiment was so successful, 'Student' became the major variety in cultivation in the late 19th century.