parsnip

Английский Язык - Турецкий язык

Определение parsnip в Английский Язык Турецкий язык словарь

yabani havuç

Yabani havuç, kabak, havuç, bezelye ve tatlı patates nişastalı sebzeler olarak kabul edilmektedir. - Parsnips, squash, carrots, peas and sweet potatoes are considered starchy vegetables.

Yabani havuç, iki yılda bir yetişen, havuca benzer bir türdür. - Parsnip is a biennial species, similar to carrots.

(Botanik, Bitkibilim) yabanhavucu, yabanihavuç, karakavza

kara kavza

{i} yaban havucu

yaban havuç

(isim) yaban havucu

Sium latifolium

yabanhavucu

karakavza

Связанные Термины

cow parsnip

maydanoz türü bir bitki

Английский Язык - Английский Язык

Определение parsnip в Английский Язык Английский Язык словарь

A biennial plant, Pastinaca sativa, related to the carrot

The root of the parsnip, when used as a vegetable

{n} a well known garden root

whitish edible root; eaten cooked a strong-scented plant cultivated for its edible root the whitish root of cultivated parsnip

A parsnip is a long cream-coloured root vegetable. a vegetable with a thick white or yellowish root (pasnaie, from pastinaca; influenced by neep , from nAp). Plant (Pastinaca sativa) of the parsley family, cultivated for its large, tapering, fleshy, edible white root, which has a distinctive, sweet flavour and is usually served as a cooked vegetable. At the end of summer the solids of the root consist largely of starch, but a period of low temperature changes much of the starch to sugar. The root is hardy and not damaged by hard freezing of the soil. Native to Britain, Europe, and temperate Asia, the parsnip has become extensively naturalized in North America

the whitish root of cultivated parsnip

whitish edible root; eaten cooked

a strong-scented plant cultivated for its edible root

Root vegetable that looks like a white carrot Great in soups and stews, or puréed

a white root vegetable that looks like a carrot

The edible creamy-white root of the parsnip plant Used as a vegetable and prepared using just about any cooking method The sweet flavor of the parsnip develops only after the first frost, when the cold converts its starch into sugar

The aromatic and edible spindle-shaped root of the cultivated form of the Pastinaca sativa, a biennial umbelliferous plant which is very poisonous in its wild state; also, the plant itself

{i} European vegetable resembling a white carrot

Связанные Термины

cow parsnip

lanatum in America

cow parsnip

Any of several tall coarse herbs of the genus Heracleum in the parsley family, native chiefly to northern temperate regions and having compound umbels of small flowers

cow parsnip

A coarse umbelliferous weed of the genus Heracleum H

cow parsnip

tall coarse plant having thick stems and cluster of white to purple flowers

cow parsnip

sphondylium in England, and H

cultivated parsnip

European biennial having a long fusiform root that has been made palatable through cultivation

greater water parsnip

large stout white-flowered perennial found wild in shallow fresh water; Europe

parsnips

plural of parsnip

water parsnip

stout white-flowered perennial found wild in shallow fresh water; northern United States and Asia

water parsnip

Any plant of the aquatic umbelliferous genus Sium, poisonous herbs with pinnate or dissected leaves and small white flowers

wild parsnip

biennial weed in Europe and America having large pinnate leaves and yellow flowers and a bitter and somewhat poisonous root; the ancestor of cultivated parsnip

Расстановка переносов

pars·nip

Этимология

() 16th century parsnepe, corruption of Middle English passenep by influence of nepe (“turnip”), from Old French pasnaie, from Latin pastinaca (“parsnip, carrot”), from pastinum (“two-pronged fork”); related to pastinare (“to dig up the ground”).“” in the Online Etymology Dictionary, Douglas Harper, 2001