A cool weather, slow growing, white root crop which resemble carrots, to which they are related. Very winter hardy, and their rich, nutty, flavor improves after a hard frost. They are used in soups, stews, and casseroles to sweeten the taste. Delicious mashed with potatoes or oven roasted as parsnip fries. In fact, before potatoes were introduced to Europe, many dishes now made with potatoes were made with parsnips. Parsnip seed can lose viability relatively quickly and should be bought and saved accordingly. Roots can be stored in the ground into the winter and harvested as needed. Nutrients: vitamins C, E, and K; folate, potassium, manganese, magnesium.