Wild Parsnip

Question: Can u eat parsnip leaves and heads? not wild parsnips, the ones in gardens

Answer: You Can not

Question: how much do you know about the poisonous plants in your area? most people know of poison ivy... and poison oak... but there are others that can cause serious damage... like for example my 6yr old was clearing plants from our garden and got 2nd degree burns all over her hands and arms from touching wild parsnip.... i never would have thought wildparsnip existed let alone was very dangerous... so today i've been researching the net trying to learn as much about the "dangerous" plants in my area... i don't want any of my kdis to experience was my daughter has... ever again...

Answer: I know absolutely nothing, but after hearing about your poor little girl, I think I'll check into that.

Question: how to grow giant hogweed plant? okay, i know this is REALLY dangerous and stuff, but i want a really "different" and more exciting plant. so i chose the hogweed plant. so can you tell me where to get it? like buy? and how to grow? and if i cant get that, then what about wild parsnip? these plants seem really, really cool!

Answer: This link may help you. http://www.dec.ny.gov/animals/39809.html

Question: out of these things what cant i feed my rabbit? Cauliflower turnip(not the greens just the veggie) green pepper (can they have any other pepper if they can have it) parsnip (not wild ones) oranges ginger garlic X.x.Thanxs.x.X

Answer: HOPE THIS HELPS :] Vegetables Alfalfa, radish & clover sprouts Basil Beet greens (tops) Bok choy Broccoli (mostly leaves/stems; limit, can cause gas) Brussels sprouts Carrot & carrot tops Celery Cilantro Clover Collard greens Dandelion greens and flowers (no pesticides) Endive Escarole Green peppers Kale (limit) Mint Mustard greens Parsley Pea pods (the flat edible kind) Peppermint leaves Radicchio Radish tops Raspberry leaves Red Leaf lettuce Romaine lettuce (no iceberg or light colored leaf) Spinach (limit) Watercress Wheat grass Fruits: Apple Blueberries Melon Orange (remove the peel) Papaya Peach Pear Pineapple Plums Raspberries Strawberries Occasional Treats: Small piece of carrot (1/2 inch) Naturally dried fruits (1 tsp, or 1-2 raisins, Craisins, etc) Almost any vegetable you can find in your local grocery store is fine for rabbits. Beware of gas or soft fecal poops when introducing any new food. The following are a few exceptions 1: Can cause gas or are very sugary: do not feed Green beans White and red potatoes Beets Fresh corn Fresh peas Dangerous, contain compounds that destroy nutrients: do not feed Sweet potato Cassava Bamboo shoots Maize Lima beans Millet Bracken fern Tea leaves Coffee plants Dangerous, contain toxins: do not feed Rhubarb leaves Raw lima, kidney or soy beans Onions 2 Citrus peels Can cause impaction Whole seeds Nuts Grains Dried corn Dried peas Things to watch out for Carrots and root vegetables are high in sugar and may cause cecal problems or gas in some rabbits. Celery and rhubarb stalks contain strings that should be removed before feeding. Alternatively, cut the stalks into small pieces. Iceberg lettuce has a reputation for causing diarrhea in many animal species. I do not recommed iceberg be fed to bunnies. However, many people have reported feeding this to bunnies without a problem. 1Much of this was taken from a post by Sue Smith to a private mailing list. 2Toxic to horses, assumed to be toxic to rabbits

Question: Thanksgiving dinner, what else should I serve? My wife and I are both diabetic, so must watch complex carbs etc. I'm having roast venison with wild onions for Thanksgiving dinner, steamed parsnips and a little cornbread. What else should I have on the table?

Answer: Something green. Your table is looking a little beige. Whenever I see that my meal is looking 'beige' I add green or red. Steamed kale or any greens would be nice. Even some steamed green beans would round it off. What about a salad of mixed greens, grape tomates, and cucumber (simple) to start? Happy eating!

Question: Hi - is it a carnivore / omnivore / veggie thing? I have this notion, being an omnivore, that I am not designed to suck porridge through a straw, or face inedible carrot cake. Each to their own, of course, but what the Dickens is a veggy frankfurter? It is a bloomin' meat product. And why create beefburger shaped items out of cereal ? Oh all praise to veggies, but please notice that the unborn hen chick eggs go into bread. Ok I'll take a straw.poll. Menu A is warmed up seaweed fritters, with carrot cake, and Menu B is a well done big lump of wild pig, wrapped in bacon. Menu C could be dandelion leaves in parsnip, with a hint of Quorn. I leave you to choose, but if we are all on an island together, I bet I know which one I am assembling. Oh, and this bit of crab in home-made rum. Hey Ho ! Bob.

Answer: Bob, I have to agree. I am not keen on eating things that "resemble" what they aren't. If you don't want to eat meat, then don't. Substitutes usually dissapoint. Myself, I respect my genetic makeup as an omnivore, and I'd select your Menu B with a side of Wild Rice if I could find it. Crab for the appetizer and pour the rum into coconut milk to make it seem like more!

Question: Will you visit my garden? A Garden Of Earthy Delights You can keep your doctored lawns, your delicately set out garden beds. Give me a betwixt and between garden any time. They are so full of wonderful unexpected delights. So I invite you into my garden, meandering along paths dotted with wild flowers in the wrong place. My betwixt and between garden is a wonderful sight, as in early morning I walk the crazy paved path which meanders first to the left and then to the right. At each turn an unexpected view delights my eyes, a changed sight but still familiar as each season brings with it contented sighs. In it’s changing it affords me sites full of delight. The early Crocus, Daffodils, Primrose, Polyanthus and Winters Aconite, all greet me with that special smile that only flowers can bring. A Wild Arum plant has thrusts its white sheath up from the soil this spring. Where had it come from? I am pleased that it has chosen my garden to grow and to ornate an Elder Berry bush having taken root by the front gate. As it looks so happy and content, who am I to disturb it? If I did not plant it then it is heaven sent. At times I will move my pathway to accommodate some happily growing perennial. So let the Elder Berry stays, standing erect like some pretentious general. The thought of delicious wine comes to mind that I will sup one day. Furthermore, in their season Dandelion and Burdock, Nettle, Parsnip and Turnip will delight in their own way. The silver dew feeds my garden where birds enjoy their stay, where you will come across around some unexpected flowered bend a contented old codger. Stay a while if you have a mind and talk to my children, for they enjoy the lilt of a quite voice. Drink from the bubbling spring, cup your hands and taste of its sweetness, it is your choice to come and go as you please in my garden of earthly delights, do not look for that which should or should not be, but that what is.

Answer: Your garden sounds like a place of many delights! a real garden. I'm not one for those fancy English gardens where everything is so prim and proper and you practically have to wear a dress just to go see it.

Question: fun question lol sorta but i need help smart ppl!!!? Does anyone know wat plant part these fruit and vegetable come from. Is it stem, leaf, flower, or root. I only need twenty. BUT IF U KNOW ONLY ONE TELL ME PLZ!!! Artichoke Apricot Apple Banana Berry Blackberry Blueberry Bean Beetroot Broad bean Broccoli Cabbage Carrot Cauliflower Celery Chicory Chives Cress Corn Cucumber Curlykale Cherry Cranberry Currant Dill Eggplant Garlic Greengage Grape Grapefruit Gooseberry Kohlrabi Lemon Lettuce Mandarine Melon Onion Orange Paprika Parsnip Parsley Pea Pear Peach Pineapple Plum Pore Pumpkin Radish Raspberry Salsifis Shallot Small radish Spinach Strawberry Sweet cherry Swede turnip Tomato Turnip Watermelon Wild strawberry

Answer: artichoke,apple, banana,berries,beans,broc,cabbage,cauliflower,corn,cukes,cherries, cranberries,currants,eggplant,grape,grapefruit,gooseberries,greengage,lemon manderine,melon,orange,peas,pears,peach,pineapple,plum,pumpkin' raspberry,strawberries,sweet cherry,tomato,watermelon,wild str. All come from flowers Beetroot,carrot,garlic(bulb),shallots,kohlrabi,onion,radish's,turnips=roots Chicory,chives,cress,kale,lettuce,parsley,spinach=leaf Dill,celery=stem with leaves Paprika=seed Pore ? I think that is it. Usually above ground=flower, at ground= stem or leaf, below=root

Question: ok people, i have to prepare 3 differant types of meals for work xp in a restaurant...? i have to prove to the chef that i can cook....and he gave me 80 quid 2day, 2 get 3 main ingredients to create my own dishes with....the 3 ingredients are: aberdeen angus fillet, wild organic salmon, french trimmed rack of lamb. i have to cater for 7 people doing 3 types of dishes based around these top top quality ingredients. so i'm thinking this to wow the chef and others: fillet beef dish... -seared fillet beef (served medium) with potato dohinoise, wilted savoy and red wine and chervil jus. salmon... -salmon fish cakes with asparagus drizzled with a little sweet balsamic sauce. rack of lamb... -roasted rack of lamb baked in red wine with parsnip puree, rocket, toasted pine nuts and rosemary oil.... thoughts.????? does it sound good, to you, do think it'll wow him and everyone else for my age?? 14 and which one do you like best and why???? easy 10 points here for your HONEST opinions??!!!!!!!

Answer: Very sophisticated palate; nice ideas as well. I would only change a few things for these reasons (and some aren't changes at all)... On the beef, head more for the mid-rare than actual medium. (take it off mid-rare and rest it 10 minutes; it'll be exactly where you want it.) Chervil can be "iffy"; people either love it or hate it. Be subtle if you use it, and finish w/ unsalted butter.( I've had success w/ a red wine/dried cherry/demiglace reduction with beef - you can also sub. a not-too-sweet port for red wine.) The salmon dish sounds good - but do you really want to really do that to a perfect salmon filet? Really? I think of fish cakes and crab cakes as a way to stretch ingredients or enhance less-than-perfect product. I do like the balsamic asparagus. You could roll it in proscuitto and grill it until it crisps for a little extra razzle-dazzle; also if you do choose to go with a fillet, it will add a bit of fat to the final plate, and proscuitto and salmon taste gooooood together. The lamb course you're suggesting repeats the first course if you go w/ your first ideas on both: both are cooked in a red wine reduction, so you don't want to do that. A mustard/horseradish/garlic/breadcrumb is really nice on a rack of lamb, or you could keep the lamb as you've got it and do something different for the beef sauce. I LOVE the sides you've got w/ the lamb, though, and by the way, Rosemary/oil would be perfect on the mustard-crumb lamb combo. All in all, you've got ideas that are sound and delicious; you just want to re-think a few things maybe.

Question: I want a list of all fruits and vegetables, am I missing any? Artichoke     Apricot     Apple     Banana     Berry     Blackberry     Blueberry     Bean     Beetroot     Broad bean     Broccoli     Cabbage     Carrot     Cauliflower     Celery     Chicory     Chives     Cress     Corn     Cucumber     Curlykale     Cherry     Cranberry     Currant     Dill     Eggplant     Garlic     Greengage     Grape     Grapefruit     Gooseberry Kohlrabi     Lemon     Lettuce     Mandarine     Melon     Onion     Orange     Paprika     Parsnip     Parsley     Pea     Pear     Peach     Pineapple     Plum     Pore     Pumpkin     Radish     Raspberry     Salsifis     Shallot     Small radish     Spinach     Strawberry     Sweet cherry     Swede turnip     Tomato     Turnip     Watermelon     Wild strawberry

Answer: Bell Peppers Nectarines Kiwi Mango Papaya Passion Fruit Persimmon Pomegranate Coconut Figs Raisins Limes Mandarins Tangerine Avocado Okra

Question: First Thanksgiving meal preparation? I am a Cub Scout den leader and for our November meeting I wanted to present to my kids (7/8/9 year olds) what a traditional Thanksgiving meal would be like. I have, what I believe to be, an accurate account of the dishes but I am not sure how they would have prepared each item. Here is the list food options I am going to serve. If you have an colonel cooking tips I'd be very appreciative: wild fowl (geese or game hens) parsnips corn collards turnips spinach onion squash porridge or corn based oatmeal If I have missed anything that should be added please let me know. And thanks for helping me make this a special meal for my den.

Answer: Oh my. Well I have a really good recipe for geese but it is a family secret. If you send me an e-mail I will write back but don't want to post it here for the world to see. On the collards you clean them in the sink, remove the bottom portion of the large stems, you don't want to cook them. Get some salt pork and boil the collards with the salt pork. Remove from the pot when done and cut them up.

Question: What did you have for dinner? About 5 hours ago, I had: Small salmon steak, small halibut steak, some plain rice, parsnips and carrots mashed together and lobster/wild mushrooms. Doesn't sound very good, but man, it was GOOD.

Answer: My partner is cooking smoked fish and scallops in white sauce.

Question: Can you help me create a simple mushroom stew? (repost with responses)? I am trying to create a simple mushroom stew with assorted mushrooms. My idea is to use an assortment of mushrooms from a limited produce aisle (Food Lion). I would like to sauté the mushrooms in butter with celery, garlic and onions (veggies first). After the vegetables are translucent adding chicken broth bringing to a boil then simmering. My questions to you are: 1) Are there mushrooms that don’t work well with others? 2) Are there vegetables you would add or delete? 3) What breads or condiments will work? 4) Will this suck? Here are comments and ideas I received: 1) Not really; use whatever is fresh and looks good 2) I'd use onions, garlic, and thyme for sure, maybe some thinly chopped celery 3) a hearty sourdough or ciabatta would be great to go alongside your stew. 4) No way! Sounds great to me! More like a soup than a stew to me. You would end up with rubbery mushrooms. A traditional soup with just broth would turn out bland - and more like just a veggie type broth Parsnips, red onion, leeks, barely, any vegetables you like will do. Mushroom is such a special flavor...Go easy on the onion and garlic...Celery is good to use, try dicing up some of the celery leaves as well... Bigger cut button mushrooms, crimini's or portabellas added at the end will not to turn it black. Vegetable stock is also good instead of chicken base for vegetarians. Use a roux or slurry to thicken at the end for serving. Served over orzo would be cool. You could make it creamy if you add equal parts of milk or cream and some flour. Mix these and add an equal portion of soup broth, stir and whisk into soup, bring to a boil until soup thickens...At the end use a drop or two of yellow food coloring and your soup will look much more appetizing... You would do best with a cream of mushroom soup - same basic procedure you are looking for- add cream, seasoning, and some leeks Garnish to of soup with sliced green onion or a few chopped oregano leaves! 1) A simple baguette with butter would work on the side....2) I would serve this with French bread and butter if you like...A salad should be served also. I would prefer the mushrooms by themselves dressed with melted butter, so I could judge how they taste. I would serve them on toast, with some cooked tomatoes, as a side, or perhaps on another slice of toast. Wild mushrooms meaning such as shiitakes, oyster, chanterelles, Portobello (which isn't wild but is a good beefy hardy mushroom. Most recipes say you can add shaved Parmigiano - Reggiano cheese, and parsley (fresh is usually better but dried works very too.) Wild Mushroom Stew Recipe Courtesy of Emeril Lagasse Show: Emeril Live Episode: Wild and Exotic Mushrooms http://www.foodnetwork.com/food/recipes/… Ingredients 4 c. of fresh sliced mushrooms 1 chopped onion 1 chopped stalk celery 5 c. of chicken broth 1/4 c. of uncooked white rice 3 tbsp. of soy sauce salt and pepper to taste 2 tbsp. of vegetable oil Directions In your wok, add olive oil over medium flame. Sauté your mushrooms, onion, celery, and carrots for around 10 min. . . . Now add your stock, rice and soy sauce. Let this come to a boil then lower the flame to low for around 60 min. Now take the mushrooms, onion, celery, and rice out of soup. Blend this until creamy and add back to wok. Season as desired and serve.

Answer: I would go to recipezaar.com, I am a member and they have an abundance of recipes for everything and can help you will all cooking problems. Good luck! ps. It sounds like you like to cook and you have a ton of ideas already. Just do whatever feels good for you. You know what your likes and dislikes. the greatest dishes out there were created by someone who just experimented with their own flavors! Be yourself and just create!

Question: Christmas Lunch for 4 vegetarians.....? I was thinking of: Spicy tomato and fresh basil soup, or fresh pear and stilton salad, followed by A mixed wild mushroom terrine with a smoked tofu, and a cranberry, apricot and pine nut stuffing in the middle, served with a port sauce and the traditional xmas day veg of roast potatoes, carrots, roast parsnips, glazed sprouts then, as none of us like xmas pud Baked apples with golden sultanas, mixed nuts and a touch of mixed spice served with homemade cinnamon ice cream Would you change anything? They have no allergies, but don't like the following: Squash/pumpkin, xmas pud or mince pies, sweet potatoes/yam and they also said no pasta for xmas dinner!

Answer: this sounds very very good.

Question: random things irish people love lol? do you believe all this? 1. A nice bit of ham. 2. Buttered biscuits. 3. Diggin Houles. 4. Saying its too cold to snow 5. Pretending to know about The Ra. 6. Tayto Cheese & Onion 7. Pretending they're in The Ra. 8. A stretch in the evenings 9. Lucozade 10. Accordians 11. Pretending to like Holy Week. 12. A dinner dance 13. Gettin clattered in muck. 14. Shania Twain. 15. Hefers 16. Spittin in their hands before doing anything manual 17. Steel toe caps. 18. A big bowl of carrots & parsnips. 19. Eating sangwiches out of the boot of a car at GAA 20. Saying someones 'Opened a Book' on something. 21. The smell of fresh dung. 22. Slice-Your-Own Loaf. 23. Work Clothes 24. A bottle of mineral. 25. Fightin'. 26. Puttin on a ganzee to stop them from bein foundered 27. 'The' Hurling/Fitball. 28. Being overweight. 29. Weemin wha resemble Hefers. 30. Saying "Aaah" after taking their first sup of tae. 31. Drink driving. 32. Red diesel 33. The Fear of Change. 34. A nice bit of Barnbrac 35. Lying. 36. Building walls. 37. Being starved with the cold rather than with a lack of food 38. Pretending to like mass 39. Tal king about shite like Flax and the Corncrake. 40. A good blackthorn walkin stick. 41. Shouting 'Yeeeeeoooo' when something good happens. 42. Mohammed Ali. 43. Machinery. 44. Strange uppy-downy walks. 45. A good f**kin read of Irelands Own. 46. Gelling their 1cm fringe tight to their forehead. 47. Scandal, as long as its about other people. 48. Turf, because Sentirl heatin's for weemin. 49. Soda farls. 50. Sponge 'n Custirt 51. Newmerica', and anything to do with it. 52. Givin the dog the wildest baytins. 53. Givin the wife the wildest baytins. 54. The Ra. 55. Winning a leg of lamb in a raffle. 56. Wrecking the house whilst steaming. 57. Club Orange 58. Rubbing their hands together before tucking into their dinner 59. The Foot & Mouth. 60. Aetin' a big feed of spuds. 61. TK Red Lemonade because it's all true!lol

Answer: I'd agree with the tayto and mineral ones and a few more, but not the ra or overweight suggestion. We are not God damn IRA heads. Most of it is pure shite.