Plants and Health

Parsnip: root vegetable with multiple benefits


Belonging to the Apiaceae family, the parsnip is an old root vegetable of ivory white color, whose shape is close to the carrot.

A herbaceous plant, parsnip appreciates both the sun and the calcareous, very humid, drained and heavy soils of the Atlantic regions.

Cultivated as a vegetable, this plant is recognized for its undeniable nutritional values and benefits.

Vegetable garden : all you need to know about parsnip cultivation

A little story of a vegetable root

Originally from Europe, parsnip was a staple in Middle ages. Cultivated in North Africa and in the monasteries, this root vegetable is often confused with the carrot.

The Italians and then the Greeks were one culinary use and medicinal, before it was acclimatized in North America to the 17e century. It was quickly replaced in France and England as soon as the potato.

Although appreciated in gastronomy (particularly in North Africa, Portugal and Great Britain), this "healthy" vegetable appears to be little eaten.

  • To read : our articles dedicated to parsnip

Etymology and characteristics

The word parsnip is derived from Walloon "Panâh" and Latin "Panacem" which means "remedy», Because of the virtues attributed to it.

Its slightly sweet taste is a compromise between celery and carrot.

Parsnip can grow in the mountains up to 1,600 meters above sea level.

It is characterized by small yellow flowers, carried by wrinkled and hollow stems; large hairy leaves (0.50 cm to 1 m high), and has fine ramifications. It measures between 5 and 8 cm in diameter and 15 and 30 centimeters.

There are several varieties including: the half-long Guernsey, the round and the long.

Its flowering takes place in July-August, and its harvest between August and November.

Nutritional benefits of parsnip

Whether cooked in stews, as a parsnip soup or stew, grated as a salad, raw or au gratin, parsnip provides both a Healthy eating and balanced.

True source offolic acids, of dietary fiber, of vitamins (B1, B5, B6, B9, E, C, K1) and minerals (potassium, calcium, manganese, zinc, magnesium) andtrace elements (selenium, phosphorus).

The consumption of parsnip is also recommended for its contributions in protein, carbohydrates and lipids.

Benefits and virtues of parsnip

As an alkaline food, parsnip not only prevents the onset of certain diseases, but also helps to tone, strengthen and stimulate the body

The ideal ally for good health, parsnip is low in calories but has a high content of fibers.

A real appetite suppressant, it is very popular with slimming diets.

Its high content of apigenin, flavonoids and polyacetylenes as well as its antioxidant properties are beneficial for the prevention of Cancer.

It plays an essential role in activating muscle cells and neurons.

Thanks to the potassium it contains, it helps fight against cardiovascular illnesses, intestinal and the drop in blood pressure.

His laxative effect thanks to the insoluble fibers it contains, promotes intestinal transit, prevents constipation and the risks of colorectal cancer.

Rich in folic acid, parsnip has a major role in building up the genetic heritage.

If it is recommended to fight against fatigue during pregnancy, it is especially to promote brain activity and the immune system.

Smart tip

In case of insomnia or loss of appetite, some naturotherapists recommend an infusion of the stems, leaves and flowers of parsnips.


  • To read : our articles dedicated to parsnip


Video: Roasted Parsnips Side Dish Recipe Demonstration (October 2021).