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PARSNIPS


  How To Grow Parsnips


PLANT TYPE: Annual
SCIENTIFIC NAME: Pastinaca sativa
LIGHT: Full Sun
SOIL TYPE: Rich, well-drained, with organic matter
pH RANGE: 6.5
MOISTURE/WATERING: Keep moist, not waterlogged
MATURITY IN DAYS: Up to 150 Days
KNOWN PESTS: Root maggot
KNOWN DISEASES: N/A



OVERVIEW:

Parsnips have a sweet nutty flavour. Fresh parsnip will have a soft texture when cooked, but an old parsnip will be fibrous and bitter. The whiter parsnips tend to be the most tender, and should be firm like carrots.

Parsnips are a good source of fiber, folate, magnesium, potassium, Vitamins C and E, calcium, iron, thiamin, riboflavin, niacin, and B6. Parsnips colour is a clue to the fact that it does not contain any beta carotene. Parsnip can be also be cooked like carrots, but overcooking can turn them to mush.


PROPAGATION / SOWING:

Parsnip seed does not keep well from year to year; use only fresh seed. Sow parsnip as early as ground can be worked. Sow seed ½” deep in rows 18-24” apart. Thin to 3 inches apart. Adequate moisture and a cool soil temperature of 15-18°C (60-65°F) is essential for good germination with parsnip, which may take up to 21 days.


COMPANION PLANTING:

Parsnip do well with Bush bean, garlic, onion, pea, pepper, potato, radish.


CARE & GROWING:

Parsnip enjoy full sun with a soil pH of 6.5. Requires a rich, deeply cultivated soil with plenty of organic matter, incorporate compost or well rotted manure prior to planting.


HARVESTING:

Harvest parsnips any time once roots are adequately sized. Parsnips are tender and flavourful in the fall. A few light frosts will improve the flavour. Parsnips may also be mulched and left in ground over winter and dug as the ground thaws.












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Keep your hands away from your face when working with parsnips. Parsnip stems and leaves produce a liquid that causes allergic reactions in many people.






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