Description: Parsnips are a cool weather, slow growing, white root crop which resemble carrots, to which they are related. They are very winter hardy and their rich, nutty, flavor improves after a hard frost. They are used in soups, stews, and casseroles to sweeten the taste. They are delicious mashed with potatoes, and in fact, before potatoes were introduced to Europe, many dishes now made with potatoes were made with parsnips. Parsnip seed can lose viability relatively quickly and should be bought and saved accordingly. Roots can be stored in the ground into the winter and harvested as needed. Nutrients: vitamins C, E, and K; folate, potassium, manganese, magnesium

Guidelines: Growing: A slow growing, biennial root crop that is direct seeded mid-spring for a fall harvest. It needs full sun. Seeds are naturally lower in germination and tend to be weak, having difficulty breaking through crusty soil. Some growers approach this by planting fast growing radishes directly beside the parsnips to mark the row and break the soil for the slower germinating parsnips. Parsnips prefer soil that is not rich in nitrogen, as it causes them to have furry, forked roots. Plant Seeds: 1/2-3/4" deep with 1/2" between seeds, in rows 12-18" apart. Soil Temp: 55-75?F. Days to Emergence: 15-28. Thin To/Mature Plant Spacing: 3". Seeds/Oz: 5,000. Seed Wt./100' Row: 1/2oz. Average Yield/100' Row: 75lbs. Days to Harvest: 100-130. Seed Viability: 1-3 years. Companions: Garlic, Onion, Pea, Pepper, Potato, Radish.

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