Use.—"The Parsnip is considered as a wholesome and nutritious article of food, and is served at table in various styles in connection with salted meats and fish. The roots, aside from this manner of using, form what may be called an excellent side-dish; when, after being boiled, not too soft, they are dipped in thin batter of flour and butter or the white of eggs, and afterwards fried brown."
They contain a considerable portion of sugar, and are considered more nutritive than carrots or turnips. The roots form a common ingredient in soups; and are sometimes used for making bread, and also a kind of wine said to resemble Malmsey of Madeira.
Aside from the value of the Parsnip as a table vegetable, it is one of the most economical roots for cultivation for farm purposes, as it not only produces an abundant and almost certain crop, but furnishes very nourishing food particularly adapted to and relished by dairy-stock.
Varieties.—The varieties, which are not numerous, are as follow:—
Common, or Dutch. Trans.
Swelling Parsnip. Long Smooth Dutch.
The leaves of this kind are strong and numerous; generally about two feet long or high. The roots are from twenty to thirty inches in length, and from three to four inches in diameter at the shoulder, regularly tapering to the end, occasionally producing a few strong fangs. The crown is short and narrow, elevated, and contracting gradually from the shoulder, which is generally below the surface of the ground.
Seeds from America, Holland, and Germany, sown in the garden of the London Horticultural Society, all proved alike; though some were superior to others in the size of their roots, owing, it was thought, both to a careful selection of seed-roots and to the age of the seeds. It was found that new seeds uniformly produced the largest roots.
Early Short-Horn. M'Int.
A recently introduced variety, similar to the Turnip-rooted, but shorter. Very delicate and fine-flavored.