Parsnip (Pastinaca sativa)
Parsnips are often underappreciated, but many people swear by their unique, sweet, and nutty flavor, especially when steamed, sliced, and served with butter. This root vegetable, a member of the carrot family, not only adds depth to soups and stews but also provides a rich source of nutrients like vitamins B6 and C and potassium. Parsnips are known for their hardiness, thriving in cold conditions, and in fact, their flavor is enhanced by frost, making them an ideal choice for cooler growing seasons.
Temperature
Parsnips thrive in a long, cool growing season with average temperatures ranging from 45°F to 75°F. They are tolerant of cold and even freezing temperatures at both the beginning and end of their growing period. To plant, sow parsnip seeds directly in the garden about 2 to 3 weeks before the average last frost date in spring, ensuring they get a good start before the warmer temperatures arrive.
Soil
Parsnips need deep, well-drained soils to grow properly, with an ideal pH range of 6.0 to 6.8. The best soil types for parsnips are deep, loose, and fertile sandy loams or peat soils, which have excellent moisture retention. These soil conditions help produce the straightest and smoothest parsnip roots, contributing to a high-quality harvest.
Planting
Sow parsnip seeds in early to midspring, planting them in a 2-inch wide band about 1 inch apart, with approximately 20 seeds per foot. Plant the seeds 1/2 inch deep in rows that are 18 to 24 inches apart. The seeds typically take around 3 weeks to germinate, so it’s important to keep the soil consistently moist during this period to ensure successful emergence. Once the seedlings appear, thin the plants to about 2 to 3 inches apart to allow for proper growth.
Spacing
Parsnip seeds germinate slowly, so large growers may want to purchase primed seeds for more uniform germination. It’s also important to avoid using seeds older than one year. For planting in March and April, use 3-5 pounds of seed per acre, sowing them at a depth of 1/4 to 3/8 inch in rows spaced 18 to 30 inches apart. Adjust the seeder to plant 8 to 10 seeds per foot of row. Once the seedlings emerge, thin them to a spacing of 2 to 4 inches within the row to ensure optimal growth.
Harvest
To harvest parsnips, mow the tops and either fork or undermine the roots, or use a root crop harvester. Parsnips require a full growing season, and their sweet flavor is enhanced by exposure to cold weather. You can harvest them in the fall or leave them in the ground throughout the winter. If harvesting in early spring, be sure to dig them up before the tops begin to regrow. For storage, keep parsnips at 32°F with high relative humidity (90-95%) to prevent wilting, and use ventilated plastic crate liners to reduce moisture loss. Parsnips can be stored for up to six months. The conversion of starch to sugar that improves market quality happens after 2-3 weeks in storage below 35°F. Freezing or leaving them in the ground over winter is not necessary to achieve this sweetness.
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