Parsnips richer in vitamins than its cousin, the carrot

The parsnip was cultivated in the Middle Ages, it is among the hundreds of plants cultivated in monasteries, listed in the "Capitular De Villis," order at the time of Charlemagne. The history of the parsnip coincides partly with that of the core, because the distinction between the two plants, which belong to the same botanical family, was not always clear until the end of the Renaissance. The parsnip (Pastinaca sativa L. subsp. Sativa) is a herbaceous biennial with fleshy root, belonging to the family Apiaceae. The parsnip is half-long carrot shape close to, the variety 'Half Long Guernsey is currently the most widely cultivated. Parsnip - Vegetable oubliéLa potato and carrot have taken the place of parsnip that was once widely grown and consumed widely. The root is aromatic (it contains essential oils), it contains more dry matter than a carrot and is rich in potash. It is eaten mainly cooked (soup, side dish, the pot-au-feu, au gratin with potatoes, etc. ..). It can be cooked in water, steamed, sauteed or fried. Baked, it can give dishes too sweet. Because of its flavor, it is an ingredient of soup mixes and may be suitable for the manufacture of vegetable pies. Parsnip leaves may be mixed with soups such as parsley. In chips, it is appreciated as an aperitif. As a forage crop, parsnips suitable for pigs (preferably cooked). Cattle and horses like it raw. In cows, it promotes lactation and milk is creamier, rich color and pleasant taste. It is particularly favorable to the development of young animals. It was formerly, in the autumn before harvesting root, to ruminants which is abundant foliage. It also left past roots sometimes set seed in spring to give the animals the flower stalks. The parsnip is more produced and consumed in the Anglo-Saxon. Its flavor is pronounced, sweet, slightly resembling that of skirret (Sium Sisarum) that was commonly used on the table of kings in the sixteenth and seventeenth centuries. We will look for similarities or nuances in flavor between celery parsnips, parsley, turnip and carrot. Ancestor or cousin of carrot, parsnip is a plant which has been consumed for centuries the root, now fallen into disuse. The whole plant provides excellent fodder, especially for horses. Its Latin name (pastinaca), which designated the same plant already among the Romans, is of uncertain origin. It could be from the word pastinum ( hoe), or even pastus  food). The genus Pastinaca belongs to the family Apiaceae (Umbelliferae or). He is represented by two species, Pastinaca latifolia (Duby) DC., Endemic to Corsica, and Pastinaca sativa L., the cultivated parsnip-parsnip or vegetable, described here, present in all the hexagon. This is a biennial plant very common along the roads or roads, in meadows, on hillsides, which blooms from July to September. It measures 50 cm to 1 m in general. The stem is more or less furrowed, hairy leaves are, at least on the underside. They are divided into segments (5 to 11) with often 2 to 5 lobes notched. Umbel consists of 4 to 10 spoke generally uneven. Yellow flowers with petals entire. Fruit ovate in outline.