536 BOTANY OF CROP PLANTS 



the vegetable, varieties may be divided into two groups 

 (Fig. 220). 



1. Roots distinctly pointed, tapering (Long Orange, Saint 

 Vallery). 



2. Roots blunt at the tip, not pointed (Early Scarlet 

 Horn, Ox-heart, Chantenay, Stump-rooted Half Long Red). 



The roots may be white (Large White, White Vosges, 

 White Belgian), red (Carentan), orange or orange red (Early 

 French Forcing Oxheart, Long Orange), or purple-violet 

 (some Egyptian and Spanish varieties). 



Uses. — Medium-size carrots, particularly those with yellow 

 or orange flesh, are used as a table vegetable and for the 

 seasoning of soups and stews. The larger, coarser varieties, 

 such as Large White, Large Yellow Belgian, Danvers and 

 White Vosges, are grown for feeding stock during the winter 

 season. The yellow coloring matter, carotin, is sometimes 

 extracted from the roots and used for coloring butter. 



PASTINACA SATIVA (Parsnip) 



Habit, Roots, and Stems. — The parsnip is of either 

 annual or biennial duration. When grown from seed, a 

 fleshy hypocotyl and tap root are first formed; these consti- 

 tute the "parsnip" vegetable. In the wild form, the root 

 and hypocotyl are thin, tough, and woody. During the 

 second season, a branching stem is sent up to a height of from 

 2 to 3 feet. The tall, erect stems are grooved, smooth or 

 somewhat downy pubescent, and become hollow. 



Leaves. — The lower and basal leaves are petioled, pinnately 

 compound, the thin segments ovate or oval, lobed, incised 

 or dentate. The upper leaves are sessile, much smaller than 

 the lower, and not so deeply lobed. The terminal leaflet of 

 each leaf is usually three-lobed. 



