Parsnip

Pastinaca sativa · Parsnip (EN) · Pastinake (DE)

Parsnip (Pastinaca sativa) is a biennial root vegetable with a white-cream, sweetish root, grown like the carrot; its sweetness rises markedly after the first frosts.

Full sun/Partial shade Medium watering USDA 3a–9b Toxic
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In short

  • The white, sweetish root is edible and resembles the carrot in cultivation.
  • The root's flavour sweetens after frosts — some of the starch then turns to sugar.
  • Very hardy: the roots can be left in the ground and dug up through the winter.
  • Needs a deep, loosened soil free of fresh manure so the root grows straight.
  • The sap of the foliage is phototoxic — it can cause skin burns in sunlight.

Botanical data

Family
Apiaceae (Apiaceae)
Height
0.3–1.5 m
Width
0.3–0.5 m
Habit
Upright
Growth rate
Moderate
Position
Full sun, Partial shade
Soil
Humus-rich, Sandy, Loamy
pH reaction
pH 6–7
Moisture
Moderate
Bloom
June–July
Hardiness
USDA 3a–9b
Propagation
From seed

Characteristics

In the first year it forms a rosette of large, pinnate, fresh-green leaves and a thick, white-cream taproot. In the second year it sends up a tall, grooved flower stalk topped with yellow umbels. The whole plant has a spicy, sweetish aroma.

Growing and care

Watering

Water evenly — fluctuations in moisture cause the roots to crack and fork. The deep root copes fairly well with periodic drought.

In summer every ~6 days · drought tolerance: Medium

Fertilizing

Grow on a site fed the previous year. Fresh manure causes forking and deformation of the roots.

usually without additional feeding · kompost z poprzedniego sezonu

Planting

Deep, loosened soil free of stones and fresh manure, so the root grows straight and smooth. The seeds quickly lose viability — use only fresh seed.

Timing: March–May (direct sowing outdoors) · spacing 15–20 cm

Companion plants

Good companions

OnionPractical observation

The onion's scent masks the smell of parsnip and carrot, making it harder for the carrot fly to find its host plant.

RadishPractical observation

Fast radish marks the slow-germinating rows of parsnip and is harvested before the root needs space.

LettuceGardening tradition

Low lettuce as a catch crop makes good use of the space between the rows of the slow-growing parsnip.

Bad companions

CarrotPractical observation

The carrot belongs to the same umbellifer family and shares the carrot fly and diseases with the parsnip — the proximity builds up the pest.

The evidence level indicates whether the relationship is backed by research, observation, or gardening tradition.

Diseases and pests

Carrot fly

A fly whose larvae tunnel through the roots of carrots (as well as parsley, celery and parsnip). Symptoms: rusty tunnels and galleries in the root, brownish-red discolouration of the foliage, a bitter taste and rotting of the roots in storage. Adults are attracted by the scent of damaged leaves. The adult carrot fly is a small fly, about 4-5 mm long, with a slender, glossy black abdomen, a rusty-yellow head, yellow legs and transparent, faintly iridescent wings - hence its Polish name 'polysnica' (the shiny one). The insect flies low over the ground and weakly, readily hiding in the shade of plants. The larva is legless, creamy-yellow and glossy, growing to 8-10 mm; it is the larva that causes the damage, mining shallow, winding galleries just beneath the skin of the root, which rust over and crack in time. Two generations usually develop during the season (locally a third): the first flights fall at the turn of April and May, while the most damaging, more numerous second generation feeds from August to September, injuring the roots just before harvest. The pest overwinters as a larva in roots left in the soil or as a puparium in the ground. The first sign is often a brownish-red, somewhat wilted discolouration of the foliage; once the root is lifted, rusty furrows and tunnels filled with dark droppings become visible. Damaged roots turn bitter, rot readily in store and become a gateway for secondary fungal and bacterial infections.

Aphids

Small (1–3 mm) soft-bodied insects, green, black or pink, feeding in clusters on young shoots and the underside of leaves. They excrete sticky honeydew. The diagnostic feature that distinguishes aphids from other small sucking insects is the pair of siphunculi (tubular projections) at the rear of the abdomen together with a tail-like cauda; a single colony usually holds wingless forms (parthenogenetic females) alongside winged migrants that fly onto new plants in summer. In summer aphids reproduce parthenogenetically and viviparously over many generations, so the population builds up explosively; in autumn many species produce a sexual generation that lays overwintering eggs on the host, and host-alternating species move between a winter host (often a tree or shrub) and a summer host (a herbaceous plant). Feeding symptoms include curling, crinkling and distortion of young leaves, stunted growth, yellowing, and the shedding of buds and fruitlets. Abundant honeydew coats the leaves, and the sooty mould fungus that develops on it forms a black film which limits photosynthesis; the honeydew is fed on by ants, which in return defend the colony against predators. Aphids are also important vectors of plant viruses (mosaics among them), transmitting them from plant to plant even during a brief probing puncture.

Toxicity

For whomLevelNotes
Humans Mild The root is edible and safe. The sap of the leaves and stems contains furanocoumarins and, in sunlight, can cause phototoxic skin burns (photodermatitis) — harvest the foliage wearing gloves, preferably not in full sun.
Dogs None
Cats None

History and origin

The parsnip was the staple root vegetable and a source of sweetness in European cuisine throughout the Middle Ages, until the spread of the potato and sugar beet. The Romans valued it both as food and as a medicinal plant.

Uses

The root is eaten boiled, baked, fried, in soups and as a purée; it goes well with carrot and potato. In the garden it is grown like other root vegetables, on deep and free-draining soil.

Trivia

  • The starch in the root turns to sugar under the influence of cold, which is why a parsnip dug after frosts is noticeably sweeter.
  • Wild parsnip is confused with toxic umbellifers — when foraging from the wild one must be certain of the identification.

Frequently asked questions

When do you harvest parsnips?

The roots are dug in autumn, but they taste best after the first frosts, which convert some of the starch into sugars. The parsnip is very hardy, so the roots can be left in the ground and dug up as needed throughout the winter, with the bed covered with mulch.

Why do parsnip roots fork?

Forked and twisted roots are the result of soil that is too compact or stony, and of fresh manure in the substrate. The parsnip needs deep, loosened, stone-free soil enriched with compost the previous year, not just before sowing.

Is the parsnip safe?

The root is fully edible and safe. The caveat concerns the foliage: the sap of the leaves and stems contains furanocoumarins, which on contact with skin and sunlight can cause phototoxic burns (photodermatitis). The foliage is best harvested wearing gloves and avoiding working with the plant in full sun.

Sources

Edited by:Redakcja Atlas-Flora. Updated: 7/20/2026.

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