Parsnip is native to Eurasia and has been naturalized in all temperate regions, particularly in North America. It attracts various auxiliary insects, which naturally regulate pests. It is one of those ancient vegetables, widely consumed since the Middle Ages and then surpassed by carrots and potatoes, which are being reintroduced on the markets for the last ten years or so. It likes sunny areas, on fresh, cool, slightly heavy and deep soil, which gave it its name: parsnip comes from the Latin pastino, which means working the land with a hoe.
Parsnip provides significant amounts of vitamin B9 and potassium, and to a lesser extent vitamin E, C, other B vitamins, manganese, phosphorus and magnesium. It is rich in fibers, which improve intestinal transit and have a satiating effect.
Consume raw to take advantage of the vitamins and minerals, for example grated and served in a salad.
In case of persistent symptoms or if you have any doubts, consult a doctor.