Pastinaca sativa
thumb|Pastinaca sativa fruits and seeds thumb|right|Flowering parsnip, second year
AI overview
Pastinaca sativa, commonly known as the parsnip, is a root vegetable related to carrots that has been cultivated for centuries as a food crop. It matters because it provides nutritional value as a staple vegetable in many cuisines and has historical importance in agriculture and human diet.
AI-generated from the Wikipedia summary — may contain errors.
Species
SPECIES
- KingdomPlantae
- PhylumTracheophyta
- ClassMagnoliopsida
- OrderApiales
- FamilyApiaceae
Native toAlbania, Altay, Austria, Baltic States, Belarus, Belgium, Bulgaria, Central European Russia, Corse, Czechia-Slovakia, East European Russia, France
Common Name: parsnip
via GBIF · Kew POWO
Key facts
- Nutritional value.name
- Parsnip, raw
- Nutritional value.water
- 79.53 g
- Nutritional value.kJ
- 314
- Nutritional value.protein
Article
17 sectionsContents
- Description
- Taxonomy
- Etymology
- Distribution and habitat
- Invasivity
- Cultivation
- History
- Propagation
- Problems
- Toxicity
- Uses
- Nutrition
- In culture
- See also
- References
- External links
- General
thumb|Pastinaca sativa fruits and seeds thumb|right|Flowering parsnip, second year
The parsnip (Pastinaca sativa) is a root vegetable closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae. It is a biennial plant usually grown as an annual. Its long taproot has cream-colored skin and flesh, and, left in the ground to mature, becomes sweeter in flavor after winter frosts. In its first growing season, the plant has a rosette of pinnate, mid-green leaves. If unharvested, it produces a flowering stem topped by an umbel of small yellow flowers in its second growing season, later producing pale brown, flat, winged seeds. By this time, the stem has become woody, and the taproot inedible.