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Topic: Parsnip

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	Parsnip, Commercial Vegetable Production Guides, North Willamette Research and Extension Center (Site not responding. Last check: 2007-10-14)
		Parsnips may be dug, topped, and stored in cold storage, in a cellar, or in an outdoor pit.
		Parsnips held at 32 to 34 F for 2 weeks after harvest attain a sweetness and high quality equal to that of roots subjected to frosts for 2 months in the field.
		Parsnips dry out readily in storage; hence, it is essential that the humidity of the storage be kept high.
	oregonstate.edu /Dept/NWREC/parsnip.html (550 words)

	Parsnip - all about parsnip on The Worldwide Gourmet
		It is the parsnip's root, resembling an ivory-coloured carrot, that is eaten.
		Parsnips are typically an autumn and winter vegetable and are not usually eaten until after they have been exposed to frost, when they become sweeter.
		Parsnips can even be used in dessert recipes such as "parsnip pie," in which they are combined with sugar and spices in a pastry crust.
	www.theworldwidegourmet.com /vegetables/root/parsnip.htm (503 words)

	Commercial Parsnip Production in Ontario
		Parsnips are native to Europe and Asia and were used by the ancient Greeks and Romans for medicinal and food purposes.
		Parsnips are planted in rows 45 to 75 cm apart with spacing between plants from 3 to 6 cm.
		Parsnip seed usually retains viability for only two years; thus it is advisable that growers purchase new disease-free seed each year from a reliable seed distributor.
	www.omafra.gov.on.ca /english/crops/facts/parsnip.htm (1587 words)

	Burned by wild parsnip
		Wild parsnip grows in large patches or as scattered plants along roadsides, in abandoned fields, on pastures, on restored prairies, and in disturbed open areas.
		One of wild parsnip's "signature" effects is a dark red or brownish discoloration of the skin in the area where the burn occurred.
		Wild parsnip's "burn" is usually less irritating than poison ivy's "itch." Generally, wild parsnip causes a modest burning pain for a day or two, and then the worst is over.
	www.wnrmag.com /stories/1999/jun99/parsnip.htm (2035 words)

	Crop Tips and Recipes
		Parsnips are native to Europe and western Asia.
		Parsnips were introduced to North America at the beginning of the seventeenth century, and their use spread rapidly among Native Americans.
		Parsnips are rich in vitamin C. If you are unfamiliar with them, wash them, peel them, steam them, and mash them for an amazingly sweet, distinctive taste.
	www.brookfieldfarm.org /parsnip.htm (441 words)

	Wild Parsnip - Jerry Doll
		Wild parsnip, a member of the Umbelliferae family (also known as the Apiaceae family or in common terms, the parsley or carrot family), is among the rapidly increasing weeds in many areas of Wisconsin.
		Parsnip burns usually occur in streaks and elongated spots, reflecting where a damaged leaf or stem moved across the skin before exposure to sunlight.
		Lastly, the wild parsnip’s "burn" is usually less irritating that poison ivy’s "itch." The worst of the burning pain caused by wild parsnip is usually over within a couple of days while the rash and itch of poison ivy can last a long time.
	ipcm.wisc.edu /uw_weeds/extension/articles/wildparsnip.htm (1456 words)

	botanical.com - A Modern Herbal \| Parsnip - Herb Profile and Information
		Parsnip 'seeds' as the fruit is commonly called, are pleasantly aromatic, and were formerly collected for their melicinal value and sold by herbalists.
		Parsnips are not only a valuable item of human food, but equal, if not superior to carrots for fattening pigs, making the flesh white, and being preferred by pigs to carrots.
		Parsnips mashed with a little butter and pepper and salt, and then dipped into flour and formed into small, round cakes, are nice if fried in lard, dripping or bacon fat.
	www.botanical.com /botanical/mgmh/p/parsni12.html (1662 words)

	Parsnip - Wikipedia, the free encyclopedia
		The parsnip (Pastinaca sativa) is a root vegetable related to the carrot.
		Parsnips are not grown in warm climates, since frost is necessary to develop their flavor.
		Parsnip is used as a food plant by the larvae of some Lepidoptera species including Common Swift, Garden Dart and Ghost Moth.
	en.wikipedia.org /wiki/Parsnip (344 words)

	Watch Your Garden Grow - Parsnips
		Parsnip is considered a winter vegetable because its flavor is not fully developed until the roots have been exposed to near-freezing temperatures for 2 to 4 weeks in the fall and early winter.
		Parsnip seed is slow to germinate and some gardeners drop a radish seed every foot in the furrow to mark the row and help break the soil crust.
		Parsnips are relatively free of both insects and diseases.
	www.urbanext.uiuc.edu /veggies/parsnip1.html (530 words)

	How to sow parsnip seed.
		Parsnip seeds are fairly large just under a centimetre about (1/4 in) in diameter, but they are very thin and light.
		Parsnips sown in early spring should be ready in mid autumn, but do not rush to pull them up, the flavour of parsnips is improved by a frost, which increases the sugar content in the root, so leave most of them in the ground till you are ready to dig some up during the winter.
		Lift the next parsnip by moving the soil next to it into the hole from which the first parsnip has been taken and continue like this to the end of the row.
	www.gardenaction.co.uk /fruit_veg_diary/parsnip_2.asp (878 words)

	Parsnip
		Cultivated in Europe for food and medicinal purposes since ancient times, parsnips have cycled in popularity through the centuries and seem to be on the upswing again due to rising popularity with modern chefs and the subsequent reintroduction to the American palate.
		Unlike carrots, parsnips are generally eaten cooked however, extremely fresh and sweet parsnips are excellent cut julienne and served raw in salads.
		Parsnips do not need peeling, especially when pureed, as the skin is very thin and the most flavor lies directly underneath the skin.
	www.cooksfreshmarket.com /articles/parsnip.htm (709 words)

	EEK! - Alien Profile: Wild Parsnip
		Wild parsnip is a member of the carrot family.
		Wild parsnip is one of a few, unique plants that can cause phyto-photo-dermatitis.
		The best way to get rid of wild parsnip is by finding it early in its invasion when there aren't many plants.
	www.dnr.state.wi.us /org/caer/ce/eek/veg/plants/wildparsnip.htm (495 words)

	Vegetation Management Guideline - Wild Parsnip
		This member of the parsnip or umbel family has escaped from cultivation and is common throughout the northern United States and Canada, from British Columbia to California and Vermont, and south to Florida.
		Wild parsnip is a perennial that exists as a basal rosette for at least one year and then flowers and dies.
		The parsnip webworm damages some individual plants severely, but is not known to eradicate whole patches and is not likely to be useful as a biocontrol agent.
	www.inhs.uiuc.edu /chf/outreach/VMG/parsnip.html (1322 words)

	Parsnip (Site not responding. Last check: 2007-10-14)
		A. Parsnips are commonly grown in Europe and in many northern areas of the United States, but are not a popular garden vegetable in the South.
		Parsnip roots may be left in the ground all winter or dug out in late fall and stored in the refrigerator.
		Gardeners who have had experience with parsnips indicate the flavor is enhanced if the roots are left in the ground throughout the winter.
	aggie-horticulture.tamu.edu /plantanswers/vegetables/parsnip.html (227 words)

	Invasive Exotic Plant Tutorial
		Parsnip must be remowed or recut often and checked later for small bloom shoots near the ground.
		Kline (1986) tested annual mowing of parsnip in July before seed set over a six- year period and observed increases in the abundance of flowering plants in the mowed plots, but a steady decline in parsnip density in the unmowed control plot.
		The parsnip webworm damages some individual plants severely, but is not known to devastate whole patches and is not likely to be useful as a biocontrol agent (Martin 1987).
	www.dcnr.state.pa.us /forestry/invasivetutorial/wild_parsnip_M_C.htm (1875 words)

	Parsnip -- Pastinaca sativa L.
		Parsnip is related to the carrot, which it resembles, at least in the root and habit of growth.
		Unlike the orange-colored roots of carrots, parsnip roots are creamy white on the exterior and white on the inside.
		Parsnips are reported to have originated in the Mediterranean area, where wild forms were used for food by the Romans.
	edis.ifas.ufl.edu /BODY_MV107 (502 words)

	Wild parsnip II -- Wisconsin Natural Resources magazine
		Wild parsnip was reported in 23 Wisconsin counties; the most reports from Dane, Iowa, and Grant counties.
		Respondents confirmed that wild parsnip’s rash often is misdiagnosed as poison ivy.
		In another test, again on my arms, wild parsnip juice was applied in several places at sunset, but wasn’t exposed to sunlight until the next day, resulting in faint redness or none at all.
	www.wnrmag.com /stories/2000/jun00/parsnip.htm (1215 words)

	Wild Parsnip -- a Weed to Watch \| Horticulture and Home Pest News
		Wild parsnip is a non-native plant in the parsnip family that originated in Europe.
		Wild parsnip typically acts as a biennial, forming a rosette of basal leaves the first year, overwintering, and then flowering the second year.
		Wild parsnip is found in open places such as roadsides, pastures, and disturbed areas.
	www.ipm.iastate.edu /ipm/hortnews/2005/7-13/wildparsnip.html (675 words)

	Chapter 6: Common Vegetables for Seed and Fruit (Site not responding. Last check: 2007-10-14)
		Parsnips are grown as a root crop like carrots, celeriac, and turnip- rooted parsley.
		Although all the common umbelliferous vegetables are slow growing, the parsnip is perhaps the slowest (Hawthorn and Pollard 1954*).
		Pellett (1947) stated that parsnips* are valuable honey plants, indicating that honey bees visit the flowers freely.
	gears.tucson.ars.ag.gov /book/chap6/parsnip.html (439 words)

	A Parsnip
		Parsnip 'seeds' as the fruit is commonly called, are pleasantly aromatic.
		The Parsnip, together with the carrot, was cultivated by the Ancients, but the Roman horticulturists evidently knew nothing of the advantage of selecting seeds, by means of which the best existing variety has been developed.
		The finest strain raised by Professor Buckrnan, between 1848 and 1850, as a result of his experiments in selection, was named by him 'The Student,' and having been further improved, still takes the first rank.
	aparsnip.blogspot.com (270 words)

	Wild Parsnip (Site not responding. Last check: 2007-10-14)
		DISTRIBUTION AND HABITAT: Wild parsnip is tolerant of a wide range of conditions, including dry, mesic, and wet-mesic prairies; oak openings; and calcareous fens.
		Immediately after a burn, wild parsnip is one of the first plants to green.
		NOTE: Although wild parsnip has edible roots, it should be avoided because of the possibility of confusion with poison hemlock.
	www.astoriatroop105.us /wildparsnip.htm (1386 words)

	Vegetarians in Paradise/Parsnip History, Parsnip Nutrition, Parsnip Recipe
		A root vegetable, the parsnip is a member of the umbelliferae family whose other members include carrots, chervil, parsley, fennel, celery, and celeriac.
		The parsnip may be unfamiliar to you, yet its long history recites that it was cultivated during Roman times.
		Parsnips are easy to prepare, and you'll be well rewarded by their superb flavors.
	www.vegparadise.com /highestperch21.html (828 words)

	More Recipes Like Parsnip Chips - All Recipes
		Instead of rice or potatoes with her meal, Mom chose these delicate pancakes that are crispy on the outside and tender inside.
		The parsnips have a pleasant sweetness, while the chives add a hint of onion flavor.
		Parsnips lightly seasoned and pan fried in butter.
	allrecipes.com /recipe/parsnip-chips/MoreRecipesLikeThis.aspx (353 words)

	Parsnip. DermNet NZ
		Parsnips originated in the Mediterranean, where wild forms were used for food by the early Romans.
		Wild parsnip is a member of the Umbelliferae (parsnip) family.
		Parsnip ‘seeds’ as the fruit is commonly called, are pleasantly aromatic, and were formerly collected for their medicinal value and sold by herbalists.
	www.dermnetnz.org /dermatitis/plants/parsnip.html (695 words)

	Abel-Cole parsnip recipes
		Cook the parsnips in a saucepan of lightly salted boiling water for 5 minutes.
		In a deep frying pan or wok combine the water, parsnips, carrots and a dash of salt then bring to the boil, reduce the heat to low, and simmer for 5 minutes.
		Add potatoes, parsnips, water, salt, pepper and nutmeg to the onion and bring the water to the boil.
	www.abel-cole.co.uk /Content/Recipes/Parsnips.htm (1669 words)

	Wild Parsnip (Pastinaca sativa)
		The root system consists of a stout fleshy taproot with a distinctive aroma that is quite similar to cultivated parsnips.
		The foliage of Wild Parsnip is toxic and irritating in the presence of sunlight, particularly when it is in bloom.
		Wild Parsnip can be distinguished from other members of the Carrot family by considering the following characteristics: 1) It has flat-topped compound umbels of yellow flowers, 2) it has compound leaves that are single pinnate, rather than double pinnate, and 3) there are more than 8 teeth on each side of a leaflet.
	www.illinoiswildflowers.info /weeds/plants/wild_parsnip.htm (541 words)

	The Victory Garden . Recipes: Chilled Parsnip and Caramelized Onion Soup \| PBS (Site not responding. Last check: 2007-10-14)
		Lightly brush each parsnip with some of the mustard oil, reserving some oil to garnish the soup.
		Wrap the parsnips in a foil packet and roast in a pre-heated, 375° oven and roast 30 to 40 minutes or until tender.
		Depending on the variety of parsnips, or the time of year they are harvested, you may need to add a little extra stock to thin the soup to the desired consistency.
	www.pbs.org /wgbh/victorygarden/recipes/parsnip_soup.html (285 words)

	Parsnip Curry Soup: An All Creatures American International Vegetarian Vegan Recipe - cruelty free, gourmet, recipes, ...
		This soup may be made in either a microwave oven or in a pot on a stovetop.
		Cook until parsnips and celery begin to soften, then add the rolled oats and stir.
		When parsnip and celery pieces are tender, puree part of the soup in a blender, add back to soup pot and reheat.
	www.all-creatures.org /recipes/soup-parsnip-cur.html (296 words)

	Recipes Today: Parsnip-Pear Puree Soup With Parsnip Chips (Site not responding. Last check: 2007-10-14)
		Add the four parsnips, pears, potato, onions and bay leaves to the water or vegetable stock in a soup pot.
		Meanwhile, take the remaining parsnip and shave the flesh with a potato peeler to produce long, very thin shavings.
		Heat the vegetable oil over medium-high heat in a small frying pan and shallow-fry the parsnip shavings until golden brown and crispy.
	recipestoday.com /recipes/soups/parsnipsoup.htm (172 words)

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