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.
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.