Scientific Name – Pastinaca sativa
Description – Biennial/perennial herb that can grow up to 4 ft. in height and is closely related to the carrot and parsley. Occurs in sunny areas with varying degrees of soil moisture, in fields and along the roadside. The flowering stem is topped by an umbel of small yellow flowers, May to June. Leaves are alternate, compound and branched with jagged teeth. Fruits are dry, smooth, slightly winged and flattened on one side. They each contain two seeds, which are dispersed in the fall. The seeds are pale brown, flat, and winged.
History – Native to Eurasia. Used as a vegetables for hundreds of years. Cultivated by the Romans. Was introduced into the USA in the 19th century.
Use – Used as a sweetener before sugar cane arrived in Europe. The parsnip, eaten cooked or raw, is high in vitamins and minerals, especially potassium. It also contains antioxidants and dietary fiber.
Harm – Handling the stems and foliage can cause a skin rash and severe blistering if the skin is exposed to sunlight after handling. It is attacked by the carrot fly and other insect pests, viruses, and fungal diseases.
Vermont Invasive Species Project – Thetford 