Parsnips an Aphrodisiac or Just Plain Good Eats!

Parsnips are a creamy white skinned vegetable withSome people believe parsnips to be an aphrodisiac or
a green leafy top that are steeped in a rich history.even a cure all for relieving a toothache or tired feet.
Parsnips have been cultivated since ancient romanIn Italy parsnips are used to feed pigs in Parma,
times, it is even documented that Emperor Tiberiusthese pigs then become delicious Parma Ham.
brought parsnips to Rome from France and GermanyParsnips grow wild but are more common in
where they grew along the banks of the Rhine River.commercial farms. Commercial farmers have found
Parsnips are a root vegetable from the Umbelliferaethat by harvesting the parsnips and storing them for
family which includes such favorites as carrots,two weeks in temperatures ranging from 32° -
chervil, parsley, fennel and celery. Parsnips are also an34°F the starches in the parsnips will begin to
excellent form of nutrition. The average 9" parsnipturn to sugars. Beware of wild parsnips for they may
has around 130 calories, no saturated fat, noactually by water hemlock. Water hemlock looks like
cholesterol and is high in fiber, folic acid, calcium,parsnip but is poisonous.
potassium and vitamins B1, B2, B3, C, iron and zinc.When buying parsnips look for firm small to medium
Parsnips have a wide range of uses, in Irelandsized ones, if the parsnip is too large it will have a
parsnips are used to make beer and wine. Duringwoody center. Parsnips can be kept raw in the
World War II parsnips were used to make mockrefrigerator for up to 3 weeks in the vegetable
bananas. The parsnips were mashed and mixed withcrisper or in a vented plastic bag. After cooking
banana essence to curb the desire for bananas duringparsnips can be kept refrigerated for 2-3 days.
the war.Parsnips can be prepared in a wide variety of ways.