Cherovia is another name for pastinaca, the root vegetable known in English as parsnip. It is related to carrots, but has a pale, creamy-white color and a sweeter, more anisette-like flavor. It has ancient cultivation roots in Eurasia and was historically an important staple before the widespread adoption of the potato. Common names for the root in Portuguese-speaking regions include cherovia, cherívia, cherovia, chirivia, pastinaca, and pastinaga. It is typically eaten cooked—the root and part of the hypocotyl can be used in stews and soups—and it tends to be higher in certain vitamins and minerals than the carrot. Nutritional profiles vary by source, but notable components include carbohydrates, fiber, and vitamins such as vitamin C, with mineral contributions that support general health. Parallels exist across regions in how it is grown, stored, and prepared, with recommendations often highlighting selecting firm, smooth roots, and storing in cool conditions to maintain freshness. If you’d like, I can tailor a short translation in [translate:] markup for any specific language you’re studying, or provide a quick recipe using cherovia/parsnip.