Parsnip is a particularly British vegetable because of its winter hardiness. Thankfully it is now reviving as a popular choice thanks to more imaginative uses in cooking. Roast with your Sunday joint or part-boil, roll in flour and Parmesan cheese and roast, delicious
Nutritional content: Good source of energy boosting Carbohydrates. High in vitamin C and potassium
Pack size: Approximately 800 Seeds
Sowing Indoors: N/A
Sow/Plant outdoors: Sow seeds from March to May directly into the growing site 2cm (¾””) deep in rows, 45cm (18in) apart. Parsnips grow best in stone free soils that have been cultivated to a depth of 20-30cms. Parsnips can take up to 8 weeks to germinate depending on soil temperatures. If the soils are wet and cold delay planting the seeds until the weather improves. Do not transplant seedlings. As soon as seedlings appear, they should be gradually thinned until plants are 10cm (4in) apart. Hoe regularly , taking care not to damage the crown of the root.
For the best performance and yield keep well fed and watered over the growing months.
Do not plant if soils are waterlogged.
Parsnips can be left in the ground all winter until they are required. Grow in soils that do not get waterlogged over winter.
Soil type: Free draining light soils that are humus rich.
Aspect: Full sun but also ok in partial shade.
Position: Can be grown in tubs and containers and also open planting in vegetable beds.
Harvest: October to February.
Full growing instructions provided.