Parsnip vs. Radish

By Jaxson

  • Parsnip

    The parsnip (Pastinaca sativa) is a root vegetable closely related to the carrot and parsley. It is a biennial plant usually grown as an annual. Its long, tuberous root has cream-colored skin and flesh, and left in the ground to mature, it becomes sweeter in flavor after winter frosts. In its first growing season, the plant has a rosette of pinnate, mid-green leaves. If unharvested, it produces its flowering stem, topped by an umbel of small yellow flowers, in its second growing season. By this time, the stem is woody and the tuber is inedible. The seeds are pale brown, flat, and winged.

    The parsnip is native to Eurasia. It has been used as a vegetable since antiquity and was cultivated by the Romans, although some confusion exists in the literature of the time between parsnips and carrots. It was used as a sweetener before the arrival in Europe of cane sugar.

    The parsnip is usually cooked, but can also be eaten raw. It is high in vitamins and minerals, especially potassium. It also contains antioxidants and both soluble and insoluble dietary fiber. It can be cultivated in deep, stone-free soils. It is attacked by the carrot fly and other insect pests, viruses, and fungal diseases, of which canker is the most serious. Handling the stems and foliage can cause a skin rash if the skin is exposed to sunlight after handling.

  • Radish

    The radish (Raphanus raphanistrum subsp. sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable. They have numerous varieties, varying in size, flavor, color, and length of time they take to mature. Radishes owe their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate. They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, smaller varieties being ready for consumption within a month, while larger daikon varieties take several months. Another use of radish is as cover or catch crop in winter or as a forage crop. Some radishes are grown for their seeds; daikon, for instance, may be grown for oil production. Others are used for sprouting.

  • Parsnip (noun)

    A biennial plant, Pastinaca sativa, related to the carrot.

  • Parsnip (noun)

    The root of the parsnip, when used as a vegetable.

  • Radish (noun)

    A Raphanus raphanistrum subsp. sativus, having an edible root.

  • Radish (noun)

    The root of this plant used as varieties are cooked.

  • Radish (noun)

    With a distinguishing word: some other plant of the Raphanus genus or Brassicaceae family.

    “l|en|rat-tail radish (taxlink|Raphanus caudatus|species|noshow=1|ver=170717); l|en|wild radish (l|mul|Raphanus raphanistrum)”

  • Parsnip (noun)

    a long tapering cream-coloured root vegetable with a sweet flavour

    “roasted parsnips”

    “a puree of celeriac and parsnip”

    “parsnip wine”

  • Parsnip (noun)

    the Eurasian plant of the parsley family which yields parsnips.

  • Radish (noun)

    a swollen pungent-tasting edible root, especially a variety which is small, spherical, and red, and eaten raw with salad.

  • Radish (noun)

    the plant of the cabbage family which yields the radish.

Oxford Dictionary

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