Wild Parsnip
Pastinaca sativa
Also known as
Common Parsnip
Pastinaca sativa 'wild parsnip' 2007-06-02 (plant) by Magnus Manske (CC-BY-SA-3.0)
Full Sun
Moderate care
Moderate watering
Frost Hardy
9a
USDA zone
-7°C
Minimum temperature
Expected size
Height | Spread | |
|---|---|---|
1.3m | Max | 80cm |
30cm | Min | 10cm |
1 years to reach maturity
Flowering
spring
summer
autumn
winter
This plant has a mild fragrance
More images of Wild Parsnip
Wild Parsnip Overview
Pastinaca sativa is commonly known by the name Parsnip. It is a biennial species in the carrot family, Apiaceae. This biennial plant is usually grown as an annual for food production. This plant has short roots with broad shoulders and attractive smooth skin. The plant can grow up to 2m above ground and loosely resembles celery in its habit and appearance. The edible taproots, which are white and carrot-like, are very nutritious. They can be cooked or baked, or even mashed and pureed. Parsnip wine and beer were made in the 1600's, and parsnip was used as a sweetener before sugar beet was developed. It was believed to have many medicinal uses.
Common problems with Wild Parsnip
Guernsey parsnips are fairly pest resistant.
Wild Parsnip Companion Plants
Cucumbers, beans, radish, garlic, leeks, lettuce.
How to harvest Wild Parsnip
Harvest from about 4 months after sowing. Parsnips taste best when harvested in early spring. The taste and sweetness might be intensified by cold weather, which is why they are often harvested after frosty weather.
How to propagate Wild Parsnip
Seed
Sowing time - summer/autumn; Spacing: 8 - 10 cm; Sowing depth: 20 mm; Germination time: 21 - 27 days; Harvested from spring through summer.
Special features of Wild Parsnip
Crop rotation
Light feeder, rotated with other root vegetables.
Other uses of Wild Parsnip
Culinary
Medicinal
In the Middle Ages, parsnip roots were used to treat toothache and stomach ailments.
Edible
Roots
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