Parsnip vs. Radish — What's the Difference?

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.

The radish (Raphanus raphanistrum subsp. sativus) is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times.

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

A swollen pungent-tasting edible root, especially a variety which is small, spherical, and red, and eaten raw with salad.

The Eurasian plant of the parsley family which yields parsnips.

The plant of the cabbage family which yields the radish.

A plant (Pastinaca sativa) in the parsley family, native to Eurasia, cultivated for its long, white, edible, fleshy root.

A Eurasian plant (Raphanus sativus) in the mustard family, having a fleshy edible root and white to purple flowers clustered in a terminal raceme.

The root of this plant.

The pungent root of this plant, often eaten raw.

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

A plant of the Brassicaceae family, Raphanus sativus or Raphanus raphanistrum subsp. sativus, having an edible root.

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

The root of this plant used as food. Some varieties are pungent and usually eaten raw in salads, etc., while others have a milder taste and are cooked.

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.

With a distinguishing word: some other plant of the Raphanus genus or Brassicaceae family.

The whitish root of cultivated parsnip

The pungent fleshy root of a well-known cruciferous plant (Raphanus sativus); also, the whole plant.

A strong-scented plant cultivated for its edible root

Pungent fleshy edible root

Whitish edible root; eaten cooked

Pungent edible root of any of various cultivated radish plants

Eurasian plant widely cultivated for its edible pungent root usually eaten raw