The culture of this vegetable is the same in all respects as for carrots, which see. Like the parsnip, it is hardy, and can he left out during winter in any district without injury from frost. It is rapidly becoming more popular.

It is stewed like parsnips or carrots, is used to make Roup, which has a decided flavor of the oyster, or is first boiled and then fried. There is bat one kind.