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Quick Info

Plant In

April – June

Location

Full sun

Planting Depth

1/2 inch

Space Seeds

1 inch

Days To Germinate

14 – 21 days

English Parsnips

Savour

Savour

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1 of 6

Quick Info

Plant In

April – June

Location

Full sun

Planting Depth

1/2 inch

Space Seeds

1 inch

Days To Germinate

14 – 21 days

Bred in Europe for high quality roots and flavor, our parsnips are fast growing and mature to an impressive 10 to 12 inches long. They have deliciously sweet, earthy flavor and silky smooth, blemish free white skins. These big, plump roots produce reliably in a wide variety of climates and keep securely in the ground for extended harvesting without turning woody. They are delicious in soups, simply sautéed or oven roasted to nutty sweetness.

Seed Count: Approx. 300 / Weight: 1 g / F-1 Hybrid

Regular price $ 3.39
Regular price Sale price $ 3.39
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 -  SKU:5959

Quick Info

Plant In

April – June

Location

Full sun

Planting Depth

1/2 inch

Space Seeds

1 inch

Days To Germinate

14 – 21 days

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GROWING INSTRUCTIONS

START SEEDS DIRECTLY OUTDOORS

After all danger of frost is over in spring, sow seeds in well-worked, very fertile soil in full sun. Space seeds 1 inch apart and cover 1/2 inches deep. Make rows 10 inches apart. Be patient; parsnips germinate slowly and unevenly. Tip: Drop a radish seed every 6 inches or so to mark the row and help break the soil crust. Parsnips will easily fill in once radishes are harvested.

GROWING NOTES

When large enough to handle, carefully thin seedlings to stand 3 to 4 inches apart so these big deep roots will have room to size up. Keep growing parsnips consistently moist and well weeded. Feed several times during active growth as parsnips grow best in very fertile soil.

HARVEST AND USE

Wait to harvest until late fall cold weather; flavor is sweetest & best after several hard frosts. As you need them, dig out roots carefully with a shovel or spading fork. In cold winter climates, protect parsnips from freezing with a thick mulch. Parsnips are delicious peeled, cut in chunks, tossed with olive oil & roasted until tender by themselves or with other root vegetables. Or slice them up to sauté gently in butter or steam and mash.