Until the 18th century, parsnips were a staple food and highly appreciated. However potatoes and carrots gained ground, so the popularity of the parsnip declined, explains the RLV.
The parsnip is related to the carrot and the parsley, and a member of the umbelliferous plant family. Their taste is a combination of a mild aroma and a light sweetness. Parsnips prefer humus and nutrient-rich and loose soils in a humid and cool climate. They are sown from March to June and harvested from August until winter. The vegetables are winter-hardy and are therefore flexible as regards harvest time.
The versatile parsnip not only supplies energy, but also a wealth of important nutrients. Its essential oils have antibacterial properties, while the vitamin C, vitamin B and minerals are necessary in the wintertime. And finally parsnips are easy to process and therefore popular as a baby food, states the RLV.
