PARSNIPS
The parsnip (Pastinaca sativa) is a root vegetable closely related to carrot and parsley; all belong to the family Apiaceae. They can be baked, boiled, puréed, roasted, fried, grilled or steamed. When used in stews, soups and casseroles, they give a rich flavour. They can also be fried or thinly sliced and made into crisps. While the root of the parsnip is edible, handling the shoots and leaves of the plant requires caution as the sap is toxic. Parsnips are biennials, but are normally grown as annuals. Sandy and loamy soils are preferable to silt, clay and stony ground; the latter produces short, forked roots.