Parsnips are often thought of as a winter vegetable but are available all year round. They are sometimes a bit hard to get in summer.
Storage and Handling
Store in the refrigerator. Handle all fresh produce with care and wash before eating.
Parsnips were used as a sweetener before the sugar beet industry was established during the 19th century, they have a long history and have grown in Europe since Roman times. The word parsnip is from the Latin ‘pastus’ meaning food and ‘sativa’ meaning cultivated.
- Parsnips are amongst the sweetest vegetables, their juices were evaporated and the residue used as honey - much as we would golden syrup today
- The parsnip is a root vegetable and belongs to the carrot family
- Plant in September to March in warmer regions and October to December in cooler regions
- Parsnips prefer well drained soil
- Keep parsnips well-watered
Parsnips are a source of dietary fibre, potassium, niacin (vitamin B6) and vitamin K.
You will find the full Nutrition Information Panel on the New Zealand Food Composition Data website. This website is owned jointly by Plant & Food Research and the Manatū Hauora Ministry of Health. This website holds the most comprehensive collection of high-quality nutrient data for New Zealand foods. The Database is managed and maintained by dedicated Plant & Food Research staff.