The Temperate Database is in the process of being updated, with new records being added and old ones being checked and brought up to date where necessary. This record has not yet been checked and updated.

Common Name: Parsnip

General Information

Pastinaca sativa is a Biennial up to 1.00 metres tall.
It is harvested from the wild for local use as a food, medicine and source of materials.

Known Hazards

Skin contact with the sap can cause photosensitivity and/or dermatitis in some people[, , ]. Parsnip is said to contain the alleged 'psychotroph' myristicine[].

Botanical References

,

Range

Europe, including Britain, from Norway south and east to Spain, the Caucasus and Altai.

Habitat

Roadsides and grassy waste places, especially on chalk and limestone[].

Properties

Edibility Rating
Medicinal Rating
Habit	Biennial
Height	1.00 m
Pollinators	Insects
Self-fertile	Yes
Cultivation Status	Wild

Cultivation Details

Succeeds in most ordinary well-drained soils[]. Requires an open situation[]. Prefers a deep rich soil that is not too stiff[].
The parsnip is often cultivated in the temperate zone for its edible root, there are a number of named varieties[, , ]. Normally cultivated as a winter root crop, some cultivars are faster to mature and can be available in late summer[]. The roots are very frost hardy and can be left in the ground to be harvested as required, though they can also be lifted in the autumn and stored for a few months[].
The flowers are very attractive to hover flies and predatory wasps[].
Plants have very few insect pests, though they are sometimes attacked by carrot root fly[]. Growing onions with the parsnips can reduce the damage[].
Roots of the wild form can quite quickly be increased in size by selective breeding and good cultivation, it is possible to obtain good sized roots in only 6 years.

Edible Uses

Root - raw or cooked[, , , , , ]. When well grown, the cooked root has a very tender texture, though it is rather chewy raw[]. It is best harvested after there have been some autumn frosts because it will have developed a sweeter flavour[]. The root is delicious baked, it can also be used in soups etc and can be added to cakes, pies and puddings[].
Leaves and young shoots - cooked with other greens as a vegetable or added to soups etc[, ]. Used in early spring[].
The seed is used as a condiment[]. Similar in taste to dill[].

Medicinal

A tea made from the roots has been used in the treatment of women's complaints[]. A poultice of the roots has been applied to inflammations and sores[].
The root contains xanthotoxin, which is used in the treatment of psoriasis and vitiligo[]. Xanthotoxin is the substance that causes photosensitivity (see note above on toxicity)[].

Other Uses

The leaves and roots are used to make an insect spray[]. Roughly chop the leaves and roots, put them in a basin with enough water to cover, leave them overnight then strain and use as an insecticide against aphids and red spider mite[].

Propagation

Seed - sow from late winter to late spring in situ. Seed can be slow to germinate, especially from the earlier sowings[], it is best to mark the rows by sowing a few radishes with the parsnips. The seed has a short viability, very few will still be viable 15 months after harvesting[].