Uses
Toxic parts
Edible uses
Notes
Leaves and young shoots - cooked with other greens as a vegetable or added to soups etc[7][9]. Used in early spring[7].
The seed is used as a condiment[7]. Similar in taste to dill[9].Unknown part
Leaves
Root
Seed
Material uses
Unknown part
Medicinal uses(Warning!)
Unknown part
Ecology
Ecosystem niche/layer
Ecological Functions
Nothing listed.
Forage
Nothing listed.
Shelter
Nothing listed.
Propagation
Practical Plants is currently lacking information on propagation instructions of Pastinaca sativa. Help us fill in the blanks! Edit this page to add your knowledge.
Cultivation
Succeeds in most ordinary well-drained soils[15]. Requires an open situation[16]. Prefers a deep rich soil that is not too stiff[17].
The parsnip is often cultivated in the temperate zone for its edible root, there are a number of named varieties[18][9][14]. Normally cultivated as a winter root crop, some cultivars are faster to mature and can be available in late summer[14]. 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[14]. The flowers are very attractive to hover flies and predatory wasps[12]. Plants have very few insect pests, though they are sometimes attacked by carrot root fly[12]. Growing onions with the parsnips can reduce the damage[12].
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.