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Parsnip All American - 1g (~340 seeds)
All-American' parsnip thickens early, in as little as 95 days! Parsnips have a long culinary history, are versatile and nutritious and are being added to the menus of many upscale and specialty restaurants. Their tender, white, carrot-like roots have a sweet and distinctive flavor that's delicious in soups and stews, mashed, stir-fried or roasted. The trick to growing the sweetest parsnips? Wait to harvest until after the first frost. Cold temperatures change the starch into sugar making them sweeter.
Sowing Tips:
When to Sow Outside: RECOMMENDED. Late spring or early summer, about 4 months before your average first fall frost date. Mild Climates: Sow in fall for harvest the following spring. Ideal soil temperature for germination is 50°–70°F.
When to Start Inside: Not recommended.
Days to Emerge: 10–25 days
Seed Depth: 1/2"
Seed Spacing: A group of 3 seeds every 3"
Row Spacing: 18"
Thinning: When 4" tall, thin to 1 every 3"
Variety Info:
Days to Maturity: 95–125 days
Family: Apiaceae
Native: Eurasia
Hardiness: Biennial grown as annual. Roots can be harvested in fall after a few frosts or left in ground through winter for harvest before tops begin growth in spring.
Plant Dimensions: Roots are up to 12" long and the tops (shoulders) up to 3" across.
Creamy-white, tapered roots; leaves are similar to carrot foliage, but much broader.
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