|Average Seed / oz||Seed / 100′ Row||Average Yield / 100′ Row||Days to Harvest|
|5000||1/2 oz||75 lbs||115|
|Planting Season||Ideal Soil Temp||Sun||Frost Tolerance|
|Spring/Summer||55-75°F||Full Sun||Very Tolerant|
|Sowing Method||Seed Depth||Direct Seed Spacing||Seeds Per Packet|
|Mature Spacing||Days to Sprout||Production Cycle||Seed Viability|
Parsnip is a winter hardy biennial that prefers full sun and loose, fertile soil. Do not overapply nitrogen as this can lead to furry, forked roots.
Parsnip can be direct seeded in mid-spring for a fall harvest. 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.
Sow seeds 1/2-3/4" deep with 1/2" between seeds and 12-18" between rows.. Seeds take 15-28 days to germinate. Thin seedlings so that mature plants are 3” apart.
Parsnips will be ready to harvest in 100-130 days. Delay harvest until after a hard frost which makes roots taste sweeter.
Select strong looking plants to save for seed. In cold climates, over-winter in the ground. In cold climates, cover crowns with mulch or dig out, trim, and store in sand or sawdust in a cool place. As with carrots, you can choose to replant only the crowns. The largest, most central umbel is likely to produce the best seed. The mature seed is dry and light brown by the second summer and shatters, or galls of the plant readily, so harvest should not be delayed. Parsnip seed has a notoriously short shelf life, and plans should be made to save seed every year.