native plants could be improved by selective breeding. This experiment was so successful 'Student' became the major variety in cultivation in the late 19th century. Taxonomy Pastinaca sativa was first officially described by Carolus Linnaeus in his 1753 work Species Plantarum. It has acquired several synonyms in its taxonomic history: Pastinaca fleischmannii Hladnik, ex D.Dietr. Pastinaca opaca Bernh. ex Hornem. Pastinaca pratensis (Pers.) H.Mart. Pastinaca sylvestris Mill. Pastinaca teretiuscula Boiss. Pastinaca umbrosa Steven, ex DC. Pastinaca urens Req. ex Godr. Several species from other genera (Anethum, Elaphoboscum, Peucedanum, Selinum) are likewise synonymous with the name Pastinaca sativa. Like most plants of agricultural importance, several subspecies and varieties of P. sativa have been described, but these are mostly no longer recognized as independent taxa, but rather, morphological variations of the same taxon. Pastinaca sativa subsp. divaricata (Desf.) Rouy & Camus Pastinaca sativa subsp. pratensis (Pers.) Čelak. Pastinaca sativa subsp. sylvestris (Mill.) Rouy & Camus Pastinaca sativa subsp. umbrosa (Steven, ex DC.) Bondar. ex O.N.Korovina Pastinaca sativa subsp. urens (Req. ex Godr.) Čelak. Pastinaca sativa var. brevis Alef. Pastinaca sativa var. edulis DC. Pastinaca sativa var. hortensis Ehrh. ex Hoffm. Pastinaca sativa var. longa Alef. Pastinaca sativa var. pratensis Pers. Pastinaca sativa var. siamensis Roem. & Schult. ex Alef. In Eurasia, some authorities distinguish between cultivated and wild versions of parsnips by using subspecies P. s. sylvestris for the latter, or even elevating it to species status as Pastinaca sylvestris. In Europe, various subspecies have been named based on characteristics such as the hairiness of the leaves, the extent to which the stems are angled or rounded, and the size and shape of the terminal umbel. Uses Parsnips resemble carrots and can be used in similar ways, but they have a sweeter taste, especially when cooked. They can be baked, boiled, pureed, roasted, fried, grilled, or steamed. When used in stews, soups, and casseroles, they give a rich flavour. In some cases, parsnips are boiled, and the solid portions are removed from the soup or stew, leaving behind a more subtle flavour than the whole root and starch to thicken the dish. Roast parsnip is considered an essential part of Christmas dinner in some parts of the English-speaking world and frequently features in the traditional Sunday roast. Parsnips can also be fried or thinly sliced and made into crisps. They can be made into a wine with a taste similar to Madeira.