It originates from the Mediterranean, where it has been a part of the diet alongside carrots since ancient times. It was known in the Caucasus, the Middle East and Central Asia, but gradually became naturalised in Europe as well. We do not find mentions of parsnip in historical sources, but given that it had the same colour as carrots back then and was similar in shape, it is very difficult to trace archaeologically.

Parsnip has a milky, delicate flavour. It is eaten boiled, baked, fried or stewed, added to soups and sauces, and is an ideal side dish for meat. It is also suitable for mashed potatoes, with chicken and for preparing purées. It is very similar to root parsley, but its flavour is much milder. It contains a large amount of potassium and is a valuable source of fibre.

It has a sweet taste and a warm nature. It supports the function of the spleen and liver, and aids digestion.