Parsnips are a type of root vegetable that are closely related to carrots and belong to the Apiaceae family. They have a long, white taproot that is similar in shape to a carrot, but is slightly thicker and more irregular. Parsnips have a sweet, nutty, and slightly spicy flavor and are often used in a variety of dishes, including soups, stews, and roasted vegetables. They are a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium. Parsnips are easy to grow and are typically grown from seeds. They are a cool-season crop and are best grown in the fall or early spring in most climates.
Sowing
- Parsnips are typically grown from seeds sown directly in the garden. Plant them as soon as the soil can be worked in early spring or in late summer for a fall harvest.
- Choose a location with full sun and well-drained, fertile soil. Parsnips prefer a slightly acidic to neutral pH (6.0-7.0).
- Sow parsnip seeds about 1/2 inch deep and space them 2-3 inches apart in rows.
- Keep the soil consistently moist for germination, which usually takes about 14-21 days.
Growing
- Thin the seedlings to achieve proper spacing once they have grown a few inches. Space the parsnips about 3-4 inches apart in rows.
- Water the plants regularly to keep the soil consistently moist. Adequate moisture is crucial for proper root development.
- Fertilize with a balanced, all-purpose fertilizer or well-rotted compost when planting and again as the plants grow.
Harvesting
- Parsnips are typically ready for harvest about 90-110 days after sowing, but they can be left in the ground even longer for a sweeter flavor. They can also be harvested after the first frost.
- Gently loosen the soil around the parsnips with a hand trowel or fork, and then carefully lift the roots out of the ground. Be cautious not to damage the roots during harvesting.
Storing
- Freshly harvested parsnips can be stored in a cool, dry, and well-ventilated location, such as a root cellar, a cool pantry, or the refrigerator. Stored properly, they can last for several months.
- Remove the tops of the parsnips before storage, leaving about an inch of the stem attached to the root. Trim the root ends as well.
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