Parsnip: Difference between revisions
Jump to navigation
Jump to search
imported>Subpagination Bot m (Add {{subpages}} and remove any categories (details)) |
mNo edit summary |
||
| (One intermediate revision by one other user not shown) | |||
| Line 1: | Line 1: | ||
{{subpages}} | {{subpages}} | ||
{{Image|ParsnipWinters.jpg|right|250px|A parsnip root.{{ParsnipWinters.jpg/credit}}}} | |||
The '''parsnip''' (''[[Pastinaca]] sativa'') is a biennial plant cultivated for its edible fleshy root. It is native to [[Siberia]], but was cultivated in [[Europe]] at least as far back as [[Roman Empire|Roman]] times. | The '''parsnip''' (''[[Pastinaca]] sativa'') is a biennial plant cultivated for its edible fleshy root. It is native to [[Siberia]], but was cultivated in [[Europe]] at least as far back as [[Roman Empire|Roman]] times. | ||
| Line 7: | Line 7: | ||
Parsnips are grown in temperate areas throughout the world. They are sown widely spaced in the late spring. Most varieties are harvested after their first exposure to frost, which is believed to enhance the flavor. Further frost or very cold storage tends to make them sweeter. | Parsnips are grown in temperate areas throughout the world. They are sown widely spaced in the late spring. Most varieties are harvested after their first exposure to frost, which is believed to enhance the flavor. Further frost or very cold storage tends to make them sweeter. | ||
Parsnips can be eaten raw, but are most often cooked in soups and stews. | Parsnips can be eaten raw, but are most often cooked in soups and stews.[[Category:Suggestion Bot Tag]] | ||
Latest revision as of 16:00, 1 October 2024
The parsnip (Pastinaca sativa) is a biennial plant cultivated for its edible fleshy root. It is native to Siberia, but was cultivated in Europe at least as far back as Roman times.
Parsnips are grown in temperate areas throughout the world. They are sown widely spaced in the late spring. Most varieties are harvested after their first exposure to frost, which is believed to enhance the flavor. Further frost or very cold storage tends to make them sweeter.
Parsnips can be eaten raw, but are most often cooked in soups and stews.