La Pastinaca, also known as Parsnip, is a biennial plant cultivated as an annual, belonging to the Apiaceae (Umbelliferae) family. It is characterized by a herbaceous, hollow, and angular stem, fleshy taproots, and deeply incised and toothed pinnate leaves. The long, white, and fleshy root, with a slightly tart flavor, is consumed as a vegetable after cooking. It is said that the Emperor Tiberius (42 BC - 37 AD) imported parsnips to Rome from the Rhine Valley (present-day Germany). During the Middle Ages, parsnips were widespread in Italy and used similarly to how we use potatoes today. However, they gradually disappeared from Italian cuisine when potatoes started to become popular in the country. Parsnips almost completely vanished from our tables in the 19th century.

In the kitchen, parsnips can be roasted or fried, just like potatoes. They can be used to prepare soups and veloutés, either on their own or accompanied by other vegetables like carrots or pumpkin. Plant density is usually around 8 plants per square meter.