Description

Parsnips are similar to carrots, with a sweetish-nutty flavor and fine-grained flesh. This variety produces 12″ long roots that are 3.5″ in diameter on the top. Parsnips contain calcium, phosphorus, and vitamin C, AND they can be overwintered in the garden without protection. They are used raw, roasted, mashed, etc. They have been used for feeding animals too.

NOTE: Some people experience a blistering rash when their skin is exposed to parsnip greenery. Be careful, especially on sunny days, in case you’re among those who are allergic!

Parsnip – Harris Model – Pastinaca sativa

Soil & Water: Parsnips like well-worked, rich soil (ideal pH of 6.5),

Planting & Growing: Direct sow. Water as seedlings germinate (it may take a while), and then thin. Keep watering the plants. (Root maggots may be a pest issue for parsnips.)

Harvesting & Storage: You can harvest them anytime once they are mature. However, realize parsnips are best harvested after the frost, as this impacts flavor.

Soil Temperature: 55-75F
Planting Depth: 1/2″
Germination: 15-28 Days
Height At Maturity: 24″
Days To Maturity: 115 Days
Sun/Shade: Full Sun
Spacing After Thinning: 3″
Approx Seeds per Pack: 200