Pastinaca sativa

The botanical name for the parsnip — a hardy biennial in the carrot family grown for its sweet, creamy taproot that turns sweeter after frost.
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  • Parsnip Guernsey seeds (Pastinaca sativa) – annual vegetable Parsnip Guernsey (Pastinaca sativa) – annual vegetable seeds from SeedsChoice
    Parsnip Seeds Guernsey Pastinaca Sativa Annual Variety
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    Guernsey parsnip variety for classic kitchen use Parsnip seeds ‘Guernsey’ produce a traditional root vegetable valued for its distinctive, gently sweet and lightly spicy flavour. This annual variety is a well-known choice for gardeners who...
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    Parsnip Guernsey Seeds Organic Pastinaca Sativa Annual
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    Organic Guernsey parsnip seeds for kitchen gardens parsnip guernsey seeds are a classic choice for gardeners who enjoy traditional root vegetables with dependable performance. This Guernsey parsnip variety is grown for its flavorful roots, known...
  • Parsnip Guernsey seeds (Pastinaca sativa) – annual vegetable Parsnip Guernsey (Pastinaca sativa) – annual vegetable seeds from SeedsChoice
    Parsnip Guernsey Seeds Pastinaca Sativa Annual Variety
    €4,95

    Classic Guernsey parsnip seeds for kitchen gardens parsnip guernsey seeds are a traditional choice for gardeners who want a dependable root vegetable with classic flavor. This Guernsey parsnip variety is known for producing demi-long roots...
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Pastinaca sativa — the parsnip

Pastinaca sativa is the botanical name for the parsnip, a hardy biennial in the carrot family (Apiaceae) grown as an annual for its sweet, creamy-white taproot. It is the species behind our whole parsnip range within the wider root vegetable collection.

History & origin

The parsnip is native to Europe and western Asia and has been eaten since antiquity. The Greeks and Romans grew it, and through the Middle Ages it was a dietary mainstay across Europe — a key source of sweetness and starch in the centuries before the potato and refined sugar arrived from the New World.

Its name carries that long history: Pastinaca is thought to derive from the Latin pastinum, a two-pronged tool used to dig up roots, while sativa simply means "cultivated." Wild parsnip still grows across its native range, its tougher, more aromatic root the ancestor of today's tender cultivated forms.

Botanical characteristics

In its first year Pastinaca sativa forms a rosette of broad, divided leaves above a long, tapering taproot — the part we eat. Left in the ground, it runs up in its second year to a tall stem topped with flat umbels of yellow flowers, just like its carrot-family relatives. The root's flavour is famously improved by cold: frost converts some of its starches to sugar, making autumn- and winter-lifted roots noticeably sweeter and more nutty.

Growing Pastinaca sativa from seed

Parsnips are always sown direct, as the long taproot resents disturbance and will fork if transplanted. Use fresh seed each season, sow thinly into deep, stone-free soil, and be patient — germination is famously slow. Keep the bed weed-free as the plants establish, then leave the roots to size up and sweeten through autumn. Our vegetable growing guide covers the essentials, and the vegetable sowing calendar shows the windows.

Ready to grow your own? Browse the varieties or read up first.

Related categories: Parsnip · Root Vegetables · Carrot · Celeriac · All Vegetables

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What does the name Pastinaca sativa mean?
Pastinaca likely comes from the Latin pastinum, a tool for digging up roots, while sativa means "cultivated" — fitting for a long-grown root crop. Is the parsnip related to the carrot?
Yes — both are members of the carrot family (Apiaceae), which is why they share feathery foliage and flat umbels of flowers in their second year. Why are parsnips sweeter after frost?
Cold weather converts some of the root's starches into sugars, so roots lifted after a frost or two taste noticeably sweeter and nuttier. Can I grow parsnips from transplants?
No — the long taproot resents disturbance and will fork. Always sow Pastinaca sativa direct where the plants are to grow, using fresh seed.