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Pastinaca sativa - L.                
                 
Common Name Parsnip, Wild parsnip
Family Apiaceae or Umbelliferae
USDA hardiness 4-8
Known Hazards Skin contact with the sap can cause photosensitivity and/or dermatitis in some people[65, 76, 218]. Parsnip is said to contain the alleged 'psychotroph' myristicine[218].
Habitats Roadsides and grassy waste places, especially on chalk and limestone[17].
Range Europe, including Britain, from Norway south and east to Spain, the Caucasus and Altai.
Edibility Rating  
Medicinal Rating  
Care
Fully Hardy Moist Soil Semi-shade Full sun

Summary       

Physical Characteristics       
 icon of manicon of flower
Pastinaca sativa is a BIENNIAL growing to 1 m (3ft 3in) by 0.3 m (1ft).
It is hardy to zone (UK) 5 and is not frost tender. It is in flower from Jul to August, and the seeds ripen from Aug to September. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Insects.The plant is self-fertile.
Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: acid, neutral and basic (alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It prefers moist soil.

Synonyms
Peucedanum sativum.
Pastinaca sativa Parsnip, Wild parsnip


http://commons.wikimedia.org/wiki/File:Pastinake-2.jpg
Pastinaca sativa Parsnip, Wild parsnip
http://commons.wikimedia.org/wiki/User:Goldlocki
   
Habitats       
 Cultivated Beds;
Edible Uses                                         
Edible Parts: Leaves;  Root;  Seed.
Edible Uses: Condiment.

Root - raw or cooked[2, 4, 5, 9, 27, 183]. When well grown, the cooked root has a very tender texture, though it is rather chewy raw[K]. It is best harvested after there have been some autumn frosts because it will have developed a sweeter flavour[61]. The root is delicious baked, it can also be used in soups etc and can be added to cakes, pies and puddings[183]. Leaves and young shoots - cooked with other greens as a vegetable or added to soups etc[9, 183]. Used in early spring[9]. The seed is used as a condiment[9]. Similar in taste to dill[183].
Medicinal Uses


Plants For A Future can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.

Poultice;  Women's complaints.

A tea made from the roots has been used in the treatment of women's complaints[222]. A poultice of the roots has been applied to inflammations and sores[222]. The root contains xanthotoxin, which is used in the treatment of psoriasis and vitiligo[222]. Xanthotoxin is the substance that causes photosensitivity (see note above on toxicity)[222].
Other Uses
Insecticide;  Repellent.

The leaves and roots are used to make an insect spray[20]. 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[201].
Cultivation details                                         
Succeeds in most ordinary well-drained soils[16]. Requires an open situation[37]. Prefers a deep rich soil that is not too stiff[1]. The parsnip is often cultivated in the temperate zone for its edible root, there are a number of named varieties[46, 183, 200]. Normally cultivated as a winter root crop, some cultivars are faster to mature and can be available in late summer[200]. 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[200]. The flowers are very attractive to hover flies and predatory wasps[201]. Plants have very few insect pests, though they are sometimes attacked by carrot root fly[201]. Growing onions with the parsnips can reduce the damage[201]. 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.
                                                                                 
Propagation                                         
Seed - sow from late winter to late spring in situ. Seed can be slow to germinate, especially from the earlier sowings[200], 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[200].
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Expert comment                                         
 
      
Author                                         
L.
                                                                                 
Botanical References                                         
17200
                                                                                 
Links / References                                         
For a list of references used on this page please go here
Readers comment                                         
 
Paulo B.
Jun 27 2011 12:00AM
Very tasty root, raw or cooked! Seeds take much time to sprout, and they only last a year. Seeds older than that lose viability, as I could sadly verify. The plants grow very well, and make nice root, if soil is fertile and loose. I also have grown it successfully in containers.
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