(Pastinaca sativa) Northern European relative
of the carrot. Parsnip roots are long, white,
and, after a hard frost or two, mild and sweet.
Sow in early spring in most areas, as seed
germinates best in cool weather, and is slow
to germinate even under the best conditions.
Traditionally, gardeners would plant the seed
rather thickly, just barely covering, and sow
some radish seeds in the row. The radishes
sprout quickly, marking the row’s location while
the parsnips are germinating; the radishes
mature quickly and are pulled, leaving the
row to the parsnips, which require the whole
season. Plant parsnips in rich and very deeply
worked soil, and allow plenty of space—8-12
inches apart is ideal. May be stored right in
the garden all winter, or until the soil freezes.
Old-fashioned crop that really deserves to be
included in today’s gardens.
COOK IT! Parsnip Recipes HERE
The Guernsey variety was the most popular parsnip of the 19th century....
Delicious, tender, white, 12-inch roots have a sweet flavor; refined in...
Tasty white long roots with sweet flavor; harvest after frost; a standard...
100-110 days. ”Unusually vigorous and productive variety boasts extra...