One source says from the Latin pastino, “ to prepare the ground for planting,” while another says from the Latin pastus, “food.” This was the ancient name of the parsnip and may give a clue as to the origin of the Italian word pasta
Species
sativa
Means “that which is sown,” indicating the plant is a cultivated one
Wild parsnip is native to Europe and Asia, but was long ago introduced for cultivation to North America,
where it is now widespread. It is common in disturbed soils. It shows up in fields, prairies,
meadows, roadsides, and waste areas. It is classified as invasive or borderline invasive in many areas, such as
Yellowstone National Park.
Leaves: Alternate, odd pinnate, lobed, and toothed.
Lower leaves have longer stems (petioles), and are up to 1½′ (45 cm) long × 6″ (15 cm) across. Leaves closer
to the top are up to 3″ (7.6 cm) × 2″ (5 cm), on shorter petioles.
Flowers: Yellow, in umbels 3-8″ (7.6-20 cm) across.
Umbels are flat or umbrella-shaped, composed of 15-25 umbellets. Each umbellet in
turn contains between 12 and 35 flowers. Individual flowers are about ⅛″ (3.2 mm) around,
with five petals. Flowers appear from July to August.
Fruits: Each flower becomes a single seed ⅛-¼″ (5-7 mm) in size.
Seeds are indehiscent—that is,
they don’t split open when they ripen. Each seed is surrounded by small “wings.”
Edibility: Although foliage can cause phytophotodermatitis, roots
are edible, and smaller and sweeter than those of cultivated parsnips. Roots are sweeter if harvested after
some autumn frosts, and may be baked or eaten raw.
Medical: Leaves and stems can cause phytophotodermatitis:
skin irritation or blistering if handled in
the presence of sunlight, due to the presence of furocoumarins. Accounts vary: some say
the effect is rare, mild, or short-lived, while others warn of more severe effects.
Wild parsnip foliage and roots are used in some folk medicines, and although it is not
known to be harmful in prescribed amounts, neither has it been studied for efficacy.