Searching for natural alternatives to “crack in a bowl” (soup made with Ukrainian vegetable stock powder), I set about to find parsnips. They’re one of the ingredients listed on the packet, and responsible for the unique flavor.
Excited to find some at my local shouk, I peeled them, chopped the root up with the leaves, and put it in single serving bags in the freezer. I’d heard such good things about what parsnips add to soups, and that they’re good roasted on their own.
Having learned my lesson from the buckwheat experience though, whenever I try a new food, I look around to see if there might be allergy issues. I found out that parsnip leaves are actually toxic. You might not get sick from eating them, but after handling or eating them, but when you go out in the sun, you’ll get a rash.
So, the roots are safe, but the leaves are very bad for you. Next time I’ll know better, but it’s a shame that my current batch is wasted.