Parsnip 'Halflange' - SeedPastinaca sativa subsp. sativa 'Halflange'
A delicious taste either raw or cooked!
Parsnip, medium length (Pastinaca sativa) has a very long history. It is a predecessor of the potato. It is easy to cultivate and can be roasted, braised or eaten raw. It has a sweet taste similar to aniseed.Show more
Show moreParsnips seed needs no prior treatment and the seed tape is ready-to-use.
How to SowSow outdoors from April to May.
Sow outdoors, preferably in full sun, from April to May. Loosen the soil with a fork to a depth of 30 cm. Draw a furrow about 1.5cm deep and label the row. Lay the tape in, cover with 1.0 soil and sprinkle with water. Extra rows should be 40 cm apart.
The seed will germinate in 21-28 days.
Show moreParsnips are not partial to fertiliser so do not sow where the ground has been fertilised in the winter. However, a slow release type feed of a low content Nitrogen (N) and high content Potassium (K) is o.k.
Water extra during periods and keep the bed free of weeds to allow your parsnips to thrive. They take a long time to grow - about 5 months. Sown early (April) you can harvest them in September
HarvestingHarvest from September through to the following February.
Parsnips become sweeter after the first frost. Storing it for a couple of days in the fridge has the same effect.
Loosen your parsnips out of the ground with the back of a rake to harvest individually. Harvest from late summer throughout the winter. Parsnips are pretty hardy but be aware that you may not be able to harvest them if the ground freezes. Covering your parsnips carefully can help avoid this problem.
If parsnips start to grow again in the spring, you are too late to harvest them - they will be bitter and no longer taste nice and the flesh will be spongy.
Show moreParsnip was used just like the potato in the middle ages, eaten almost daily by the common folk because it kept all winter, and was easy to grow. Originating in Mediterranean regions it was of course also eaten by ancient Greeks and Romans. Parsnip greens smell quite like celery, the root itself is sweet with a faint aniseed flavour.
Biannual, the plant grows a large rosette of leaf with a large root in the first year but does not produce flowers. As soon as things heat up in the 2nd year, a flower spike will form and resembles celery and carrot. Belonging to the family of Apiacae, the parsnip has one noticeable difference in that its flowers are yellow - most others in the family are white.
How to useFreshly harvested parsnip will keep for up to a week in the fridge but are best harvesting only when required. Frost will not affect them in the winter.
Eat your parsnip raw or cooked, just like a carrot really. You can even deep fry them... parsnip chips!