Candide
Download the free app
Download on the App Store
Get it on Google Play
Candide logo
Download on the App Store
Get it on Google Play
1/2

Parsnip

Pastinaca sativa

Guernsey parsnip

1/2

Parsnips have short roots with broad shoulders and an attractive smooth skin. The plant can grow up to 2 m above ground and loosely resembles celery. The edible taproots, which are white and carrot-like, are very nutritious. They can be cooked or baked, or even mashed and pureed. Parsnip wine and beer were made in the 1600's, and parsnip was used as a sweetener before sugar beet was developed. It was believed to have many medicinal uses.

Planning

Difficulty
Moderate
Flowering time
Summer
Fruiting time
Summer, Autumn

Harvesting

Harvest from about 4 months after sowing. Parsnips taste best when harvested in early spring. The taste and sweetness might be intensified by cold weather, which is why they are often harvested after frosty weather.

Propagation

Seed
Sowing time - Summer/Autumn; Spacing: 8 - 10 cm; Sowing depth: 20 mm; Germination time: 21 - 27 days; Harvested from spring through summer.

Special features

Crop rotation
Light feeder, rotated with other root vegetables.

Geography

Origin
Mediterranean and Western Asia
Natural climate
Cool to temperate

Environment

Light
Full Sun, Partial Sun
Soil moisture
Moist
Soil type
Loam, Sand, Clay, Chalk
Soil PH preference
Alkaline, Neutral
Frost hardiness
Hardy

Uses

Medicinal
In the Middle Ages, parsnip roots were used to treat toothache and stomach ailments.
Edible
Roots
Notes
Culinary

Personality

Family
Apiaceae
Flower colour
Yellow
Scent
Mild - Sap can be pungent.

Problems

Guernsey parsnips are fairly pest resistant.

Companion plants

Cucumbers, beans, radish, garlic, leeks, lettuce.

Download the free app

Download on the App Store
Get it on Google Play