WHITE PARSNIP (PREORDER)

~30 lbs White Parsnip aka "Ou-Fang-Feng", "Bai-Gan-Sun", "欧防风", "白甘筍", "歐防風" White parsnip is a cream-colored, carrot-shaped root vegetable with white flesh. It usually grows up to five to ten inches long with smooth skin. It tastes sweet with an earthy nuttiness that gets even sweeter after cooking. Some people compare the taste of white parsnip to sweet potato. White parsnip is commonly roasted, grilled, and baked. White parsnip is generally available from mid-fall to early spring. Handling Tip Selection White parsnip is firm with no soft spots or blemishes. White parsnip has a uniform cream color. Look for six to eight inches in size, as larger white parsnip has a woody texture and a bitter core. Avoid white parsnip with lots of hairy secondary roots. Storage White parsnip should be stored at 32°F - 34°F (0°C - 1°C) with a relative humidity of ninety-eight percent and with mist. The typical shelf life is four to six months. High humidity is important to avoid loss of weight, loss of crisp texture, and loss of color. High temperature promotes decay and brown discoloration. White parsnip is sensitive to ethylene, a naturally occurring gas that regulates ripening. White parsnip should not be stored with high ethylene-producing products to avoid bitterness development. White parsnip produces very little ethylene. White parsnip is not sensitive to chilling injury. The freezing point for white parsnip is 30.4°F (-0.9°C).