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°
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