How To Grow Parsnips

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    PLANT TYPE: Annual
    SCIENTIFIC NAME: Pastinaca sativa
    LIGHT: Full Sun
    SOIL TYPE: Rich, well-drained, with organic matter
    pH RANGE: 6.5
    MOISTURE/WATERING: Keep moist, not waterlogged
    MATURITY IN DAYS: Up to 150 Days
    KNOWN PESTS: Root maggot
    KNOWN DISEASES: N/A

     

    OVERVIEW:

    Parsnips have a sweet nutty flavour. Fresh parsnip will have a soft texture when cooked, but an old parsnip will be fibrous and bitter. The whiter parsnips tend to be the most tender, and should be firm like carrots.

    Parsnips are a good source of fiber, folate, magnesium, potassium, Vitamins C and E, calcium, iron, thiamin, riboflavin, niacin, and B6. Parsnips colour is a clue to the fact that it does not contain any beta carotene. Parsnip can be also be cooked like carrots, but overcooking can turn them to mush.

    PROPAGATION / SOWING:

    Parsnip seed does not keep well from year to year; use only fresh seed. Sow parsnip as early as ground can be worked. Sow seed ½” deep in rows 18-24” apart. Thin to 3 inches apart. Adequate moisture and a cool soil temperature of 15-18°C (60-65°F) is essential for good germination with parsnip, which may take up to 21 days.

    COMPANION PLANTING:

    Parsnip do well with Bush bean, garlic, onion, pea, pepper, potato, radish.

    CARE & GROWING:

    Parsnip enjoy full sun with a soil pH of 6.5. Requires a rich, deeply cultivated soil with plenty of organic matter, incorporate compost or well rotted manure prior to planting.

    HARVESTING:

    Harvest parsnips any time once roots are adequately sized. Parsnips are tender and flavourful in the fall. A few light frosts will improve the flavour. Parsnips may also be mulched and left in ground over winter and dug as the ground thaws.

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