Parsnip vs. Daikon

Parsnipnoun

A biennial plant, Pastinaca sativa, related to the carrot.

Daikonnoun

An East Asian cultivar or subspecies of radish (Raphanus raphanistrum subsp. sativus, syn. Raphanus sativus) bearing a large, white, carrot-shaped taproot consumed throughout East and South Asia but grown in North America primarily as a fallow crop for its fast-growing leaves (used as animal fodder) and as a soil ripper.

Parsnipnoun

The root of the parsnip, when used as a vegetable.

Daikonnoun

(Japanese cuisine) Particularly, the usual Japanese cultivar, Japanese radish.

Parsnipnoun

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.

Daikonnoun

Closely-related cultivars such as the enormous turnip-shaped Sakurajima or green-and-red watermelon radish.

Parsnipnoun

the whitish root of cultivated parsnip

Daikonnoun

a radish of Japan (Raphanus sativus longipinnatus) with a long hard durable root eaten raw or cooked.

Parsnipnoun

a strong-scented plant cultivated for its edible root

Daikonnoun

radish of Japan with a long hard durable root eaten raw or cooked

Parsnipnoun

whitish edible root; eaten cooked

Daikonnoun

another term for mooli

Parsnipnoun

a long tapering cream-coloured root vegetable with a sweet flavour

‘roasted parsnips’; ‘a puree of celeriac and parsnip’; ‘parsnip wine’;

Daikon

Daikon (Japanese for 'big root') or mooli, Raphanus sativus var. longipinnatus, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root (other names are listed below).

Parsnipnoun

the Eurasian plant of the parsley family which yields parsnips.

Parsnip

The parsnip (Pastinaca sativa) is a root vegetable closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae. It is a biennial plant usually grown as an annual.