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Parsnip

Umbelliferae, Apiaceae Pastinaca sativa L.

Source: Magness et al. 1971

Parsnips, except for seed production, are grown as an annual, for the edible roots. Seed is sown in place. The plant forms a rosette of compound leaves, with ovate or oblong, notched leaflets. The edible root is large, up to 3 inches diameter at the top, tapering from 6 to 15 inches long, depending on variety. Culture and exposure of the edible root are similar to those of carrot, except the growing season is longer.


Season, seeding to harvest: 3.5 to 5 or more months.

Production in the U.S.: 2,565 acres reported in 1959 census; about 30,000 tons.

Use: As cooked vegetable.

Part of plant consumed: Root only.


Last update February 18, 1999 by ch