Description
Parsnip Tender and true is a heritage parsnip variety that produces long white roots which grow very straight in deep stone free soil.
The parsnip flesh has a lovely sweet flavour and it has good resistance to canker. It is popular for both exhibition and culinary use.
| When to Sow | April to May. |
| Where to Sow | Sow parsnip seeds thinly at a depth of 2cm (3/4 in) in their final growing site (parsnips do not transplant well), with rows 45cm (18in) apart. |
| Avoid sowing in cold or very wet soil, delay sowing if in doubt, as later sowings should make up any lost time. | |
| Parsnips grow best in light, deep, fertile, well drained and stone free soil. | |
| What to do Next | Thin out the seedlings, when they are large enough to handle to 10cm (4") apart within each row. |
| Keep weed free, ensuring that you do not disturb the root and water well. | |
| Harvest | October to February (tastier after frost). |
| Handy Tips | To ensure best results it is advisable to use fresh seed each year as the viability of parsnip seed reduces quite rapidly in comparison to most other vegetable seed. |
| Germination of parsnip seeds is slow (up to 5 weeks) , soaking them overnight prior to sowing should speed up germination. | |
| As germination is slow, consider sowing a row of radishes alongside to mark your parsnip row. Harvest the radish at the same time you thin out the parsnip seedlings. | |
| Parsnips can be stored for up to 4 months in a cool dry place. | |
| Companion Planting | Good companions : Peas, potatoes, beans, radish, garlic. |
| Bad companions : Carrot, celery, caraway. | |
| Nutritional Information | A good source of energy boosting carbohydrates and high in Vitamin C and Potassium. |
| Serving Suggestion | Parsnips can be cooked and served in many ways (boiled, steamed, roasted, glazed, mashed, made into soup or added to casseroles and cakes or as an accompaniment to your favourite roast meat ). |
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