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Parsnip is one of the great forgotten vegetables or north-western Europa. Before the potato was brought to Europa, our ancestors ate it as a staple food. It’s high in minerals and vitamins. It’s delicious in soups, mashed with potatoes or celeriac, or roasted in the oven. When you boil them they give off a peculiar smell but the taste is great.

Did you know ....

  • Parsnips are native to Europe and Asia, and are related to carrots, celery and parsley.
  • Parsnips become sweeter during a period of frost, as the starch is converted to sugar.
  • Parsnips can be eaten either raw or cooked, in soups, stews or casseroles; as well as side vegetables, They are also used to make delicious chips
  • Parsnips were a big favourite of the inhabitants of ancient Rome
  • Parsnips, before harvest, are firm, but when harvested, turn soft, and are best stored in the refrigerator

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