Parsnip

The parsnip (Pastinaca sativa) is a root vegetable closely related to the carrot. Native to Eurasia and North Africa, it has been cultivated for centuries and is known for its sweet, nutty flavor, particularly after being exposed to frost. In Hebrew, the parsnip is called שׁוּקְדּוֹנִית (shukdonit). Other relevant translations include panais in French, pastinaca in Italian and Spanish, and petersilienwurzel in German. Parsnips are typically grown as a biannual plant, with the edible taproot harvested in its first year. Historically, parsnips were a staple in European cuisine before potatoes became widely available. They can be prepared in various ways, including roasting, mashing, or using them in soups and stews. Parsnips are also notable for their high fiber content and the presence of unique nutrients like falcarinol, which has been studied for its potential health benefits.