Parsnips — are one of the hardiest crops. They do not develop their sweet, nutty flavor until after enduring frosts and cold weather in fall (can be overwintered and harvested as soon as soil thaws in spring).
Most of the flavor compounds in the parsnip are found under the skin, this is why many recipes call for parsnips not to be peeled. Pasnips are a good source of vitamin C and vitamin B which assists in the functioning of the digestive system, skin and nerves. It also provides some vitamin E.
