Parsnip greens are the leafy tops of the parsnip root vegetable, related to carrots and parsley. While the root is a common culinary ingredient, the edibility and handling precautions of its greens are less understood.
Are Parsnip Greens Safe to Eat
Cultivated parsnip greens are generally safe to eat. However, a distinction must be made between cultivated parsnips and their wild counterparts, particularly wild parsnip. Wild parsnip contains furanocoumarins, toxic chemicals present in all above-ground parts of the plant, including the sap. Contact with this sap, followed by exposure to sunlight, can cause a severe skin reaction known as phytophotodermatitis.
Symptoms of this reaction include intense burning, redness, and painful blisters that can appear 24 to 48 hours after exposure. These chemical burns are not an allergic reaction but a sun-sensitive skin reaction, and affected areas can remain discolored and sensitive to sunlight for up to two years. Even cultivated parsnip greens can cause mild skin irritation in sensitive individuals, especially if the sap contacts wet skin and is then exposed to sun. Therefore, wearing gloves and long sleeves when handling parsnip greens is a recommended precaution.
Nutritional Value and Flavor Profile
Parsnip greens offer several nutritional benefits. They are a source of vitamins, including Vitamin C and Vitamin K, and minerals like folate. These greens also provide dietary fiber, contributing to digestive health. Vitamin C supports immune function, while Vitamin K is involved in blood clotting and bone health.
The flavor profile of parsnip greens is distinct, offering an earthy and herbaceous taste. They are slightly bitter, with a subtle hint of the parsnip root’s sweetness. Their texture is comparable to other hearty leafy greens, which can be tough when raw but become tender when cooked. Unlike carrot greens, which have a grassy taste, parsnip greens offer a unique flavor.
Culinary Uses and Preparation
Parsnip greens can be incorporated into various culinary applications. They can be added to soups and stews, where their herbaceous notes can complement other ingredients. Sautéing them is another popular method, often alongside other vegetables, allowing their flavor to mellow and their texture to soften. The greens can also be used to make pesto, offering a fresh, earthy alternative to traditional basil-based versions.
When preparing parsnip greens, thorough washing is important to remove any dirt or debris. The leaves can be chopped and used. Blanching the greens briefly in salted water, for about 1.5 to 2 minutes, can help tenderize them and reduce any strong herbaceousness. After blanching, squeeze them dry and incorporate into recipes.