Parsnip
- Botanical Name
- Pastinaca sativa
- Height
- 2 to 3 feet
- Width
- 6 to 12 inches
- Light
- Full sun to part shade
- Soil
- Moist, well-drained, fertile, well prepared and loose (free of stones and clumps)
- Planting & Care
- Plant seed in early April or May when soil temperatures reaches 50°F
- Seeds are slow to germinate - taking up to 2 to 3 weeks (longer with cold temperatures)
- Sow seeds 1/2 to 3/4 inch deep in rows 18 to 24 inches apart
- Seed thickly since germination can be spotty, sow seeds 2 to 3 per inch
- Keep soil moist to speed germination
- Sow along with radish seeds every foot to break the soil crust and mark the row
- Thin to 3 to 4 inch spacing, trim instead of pulling to avoid disturbing remaining seedlings
- Mulch to suppress weeds and retain moisture
- Hill soil around the base of plants to prevent greening of root shoulders
- Harvest the roots by carefully digging up when 1.5 to 2 inches in diameter and 8 to 12 inches long
- Some people may develop a rash from contact with the juice from the foliage in direct sunlight, wear gloves to prevent contact during harvest
- Parsnips don't develop their flavor until after enduring frost and cold fall weather
- Can be overwintered and left in the ground through early spring, lifting when needed - mulching the soil helps make digging easier
- Problems
- Carrot weevil, leafhoppers, low soil fertility
- Varieties
- All American - 10 to 12 inches, high sugar content, stores well
- Harris Model - smooth, white, tapered root, 10 inches
- Hollow Crown - 12 by 3 inches, develops flavor after frost
- Andover - 12 to 14 inches, slim and tapered roots, vigorous tops, stores up to 4 to 6 months
- Lancer - high germination rate
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