Food Plants International

261
Names
English: Parsnip Scientific name: Pastinaca sativa L.
Tok pisin: Synonyms:
Tok ples: Plant family: Apiaceae
Description: A plant with long thickened tap root. The
stems are angular and have grooves along them. The
leaves are divided. The ones near the base have 5-11
lobes. These are oval and have teeth along the edge.
The thickened root is yellowish white.
Wild parsnip grows in some temperate places. It has a
very strong parsnip smell. It can be used as food.
Distribution: It grows in the highlands in the tropics
from 1700-2600 m altitude. It is frost resistant. It suits
hardiness zones 4-8.
Cultivation: Plants are grown from seeds.
Production: Plants are slow growing. The taste is best
after the first frosts.
Use: The root is cooked and eaten. It can be boiled, baked, fried or used in stews.
The root of wild parsnip is normally washed, peeled, cooked in salt water then strained and
added to soups.
Food Value: Per 100 g edible portion
Edible Moisture Energy Protein Calcium Iron proVit A proVit C Zinc
part % KJ g mg mg µg mg mg
Root 83.2 238 1.3 0.5 0 10 0.1
Insects:
Halticus tibialis Reuter Miridae (HEM) Grass bug
Diseases:
Pests:
Importance: In Papua New Guinea, it is not widely grown and not liked by many people.