I planted my parsnip seeds last night so that they will be ready by Thanksgiving. The awesome thing about them is that they actually taste better after a freeze, so you can keep them in the ground until you’re ready to eat them. If you haven’t ever tried them, I seriously recommend it–they have a taste somewhere between a carrot and a potato, but don’t pack the same carbohydrate punch.
Brief description: Parsnips are a root vegetable, and a cousin to the carrot family {Though they hardly speak at family reunions. Ha.}
Where to Plant Parsnips: Raised beds or garden beds in loose soil. They prefer full sun, but will also grow in part shade, just with lower yields.
Planting Seeds: Soak seeds in water for 12-24 hours prior to planting. Plant seeds 1/2″ deep every 3″. Parsnips are ridiculously SLOW to germinate, so don’t be surprised if you don’t see anything for at least two weeks. Loosen the soil all around the planting site.
Growing Tips: The hardest part about growing parsnips is actually getting them started. They are the one thing {well, there’s probably others, but off the top of my head I can’t think of them} that you need to get fresh seeds for every year. The seeds just do not store well, and the number one reason most people struggle to grow them is because their seeds are not fresh. For best taste, allow them to stay in the ground through the first hard freeze. The freeze will turn the starches into sugar, creating a yummy little treat. Parsnips will also over-winter really well, if you cover the leaves with soil and then top that off with a healthy layer of hay or straw. It’s a great way to get root veggies through the sparse spring months.
How to Harvest: Harvest parsnips much like you would potatoes. Dig them up with a shovel, being careful not to puncture them or destroy their roots. Because they store well in the ground, just dig them up as needed, leaving the rest for when you want them again. Parsnips are ready to harvest somewhere between 95-120 days, depending on the variety you choose.
Fun Facts about Parsnips:
- In Scotland, parsnips are called white carrots.
- Parsnips date as far back as Roman times and were thought to be an aphrodisiac.
- Before the arrival of potatoes to the new world, parsnips were a staple, along with other root vegetables.
Are you ready to start your garden but you’re not sure when you should plant your seeds or set out your transplants? Head on over HERE and you’ll be taken to a handy dandy chart that is broken down into what vegetables should be planted {or transplanted} each month in your area.
Anyone can do this. Dirt + Seeds+ Water = Food!
~Mavis
Nikki says
How do you cook Parsips and what types of things to you cook with them? I don’t think I’ve ever had one… :-\
Thanks!
Lisa says
There’s a restaurant in Portland that makes an au gratin with parsnips and potatoes.
Alvada Owen says
They are good mashed with potatoes and carrots,with a little butter and salt.My mom use to fry them as well and it brought out the sweet taste.
Aileen says
Roast parsnip chips hit the spot – long thin ‘chips’ that are crisp and caramelised towards the end, in the middle chewy and creamy at the thicker tops. Roast them with shallots or small onions for extra sweetness. I would also recommend Curried Parsnip Soup – a hearty winter soup and a meal in itself with wholemeal brown bread.
Nikki says
Thanks! 🙂
DEE says
Parsnips can be tricky. Oldtimers here in the Ozarks soak, the seed, soak thoroughly the row they plant them in(make it muddy) and then cover the row with a board. Check daily for sprouting. Once up we quickly mulch lightly with straw to keep the crows from picking out the seedlings. I’m gonna try planting some seeds in a flat like I do beets; get much better stand with the beets so worth the experiment. Most have only tasted store parsnips which haven’t had the touch of frost which adds the sweetness. A new variety to try is Homeschooler developed by a small homestead family and sold at Bountiful Gardens
julie comtois says
a trick to have your own frech parsnips seeds, instead of buying them, is to grow some inside during winter…they will grow slower than outside and make seeds just intime for spring
Onilee says
In Michigan we use the board trick too. Works great! I leave my board for a week or so, then check it. Like the old saying, a watched pot never boils. Or, good things come in due time.
DEE says
This is soooo spooky. Onilee from Michigan…..my mom’s name was Onilee and she was born/lived all her lifein Michigan. I have never found another person named Onilee.. She was born in Au Sable. Raised in Oscoda. A parsnip lover,too….
Digby says
I will eat just about anything–but parsnips. They have such a cloying taste to my palate. Maybe it is genetic like the taste for cilantro, which I love.
Sarah says
Thanks for the tips re soaking seeds. Parsnip and ginger soup is my favourite so I’m keen to just get even a couple of parsnips this year! I loved the fun facts section, just FYI I live in Scotland, and I’ve never heard anyone call a parsnip a white carrot! We pretty much just call them parsnips like the rest of the world… Nice idea though!