Parsnips

Scientific name: Pastinaca sativa
Pastinaca sativa
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Type:
Annual
USDA hardiness zones:
-

Possibly the hardiest of all garden crops, parsnips remain tasteless until fall when they develop their sweet, nutty flavor. If desired, they can be left in the soil until the spring thaw.

  • Moderately difficult

Plant seeds 1/2 inch (1 cm) deep, and 1 inch (2 cm) apart once the ground is thawed. They will mature slowly in under a month, though in colder climes this will increase. Keeping soil moist will speed seed growth. Radishes are a good neighbor for parsnips since they break the soil and help to clearly mark the rows before the parsnips germinate. Thin out to 3 - 4 inch (6 - 8 cm) spacings. Cut instead of pulling to avoid disturbing roots of neighboring plants. Thin out to 3 - 4 inch (6 - 8 cm) spacings. Cut instead of pulling to avoid disturbing roots of neighboring plants.
Mulch to retain moisture and suppress weeds. Gather soil around base of plants to prevent greening of root shoulders.

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Gardens with this plant

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Groundskeeper replied over 2 years ago
Related to parsley (skinny root, acrid taste), parsnips have a carrot-sized root with a milder flavor, thanks to long domestication. They take a whole growing season to mature, and only develop their full flavor and sugar after the first frosts of autumn, which means they’re not a vegetable for warm climates. They can be left in the ground to be harvested over winter as long as the ground is unfrozen.
Groundskeeper replied over 2 years ago
Supermarket parsnips can have flavors that are almost objectionable, like a carrot stressed by too little water. A homegrown parsnip that has been watered diligently, grown in full sun, and dug up after frost is sweet and starchy. It can be baked, roasted and cooked in stews. Slow cooking makes it less fibrous and a bit sweeter.

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