Parsnip salad combo crunchy texture and a true

crunchy texture and a true taste experience

Anthocyanins are powerful antioxidants

the leaves of Thai basil are consumed in either fresh or cooked form

River Spinach and Ipomoea aquatica

Parsnip salad combo crunchy texture and a trueParsnips require cold weather to convert their starches into sugar and develop their appealingly sweet flavor, that's why we grow this delicious vegetable at our Ooty farms which are at 5500 feet. Some enjoy them raw on a vegetable tray with dip. Parsnips are lovely roasted or in a soup, stew, curry or as crisps. Peel them and slice them the long way and fry them in butter. Or peel and boil until almost done, then transfer to baking dish and cover