Parsnip (Pastinaca sativa)

Parsnip

Pastinaca sativa

Its taproot is sweet and earthy, a staple root vegetable. Biennial herbaceous crop; common name: garden parsnip.

Full sun
1–2/week
Beginner
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Plant Needs

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Sunlight Full sun for optimal root development; tolerates partial shade but may produce smaller, less sweet taproots
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Watering Keep soil consistently moist during germination; reduce watering once roots are established to prevent root rot
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Temperature Cold-hardy, tolerates light frost; thrives in cool temperate growing conditions
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Characteristics

  • Leaf: First-year rosette of pinnately compound leaves with toothed leaflets; bright green, hairy texture
  • Flower: Umbel-shaped clusters of tiny yellow flowers on tall, hollow stalks
  • Root: Creamy-white, tapered taproot with sweet, starchy flesh
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Care Guide

Watering

Keep soil evenly moist during active root growth; avoid waterlogging

Fertilization

Apply compost at planting; side-dress with balanced organic feed once monthly. Avoid high-nitrogen fertilizers, which encourage leafy growth over root development

Composted eggshell powder:Mix finely ground, fully dried eggshells into topsoil at planting; avoid raw eggshells to prevent pest infestations
Pruning
  • Remove yellowing lower leaves to improve airflow and reduce disease risk
  • Cut back second-year flowering stalks if harvesting roots to redirect energy to taproot growth
  • Trim damaged or diseased foliage promptly to prevent spread of pathogens
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Toxicity

Warning: this plant may be toxic.

Pets & Humans

Pets: ASPCA: Non-toxic to cats; no known adverse effects

Humans: Foliage contains furanocoumarins causing phytophotodermatitis (skin blistering) when exposed to sunlight; cooked taproot is safe for consumption

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Garden Uses & Culture

Culture: Valued in European culinary traditions for its sweet, earthy taproot; often roasted or used in soups

Usage: Edible root vegetable; foliage is phototoxic and not suitable for consumption