 Parsnip
Parsnip (Pastinaca sativa) is a root vegetable and related to the
carrot. Though parsnips resemble carrots, they are usually paler and
with a sweeter flavour.
This vegetable originated in the Mediterranean region and has had a
revival in fortune after being forgotten for sometime in the 19th
century.
Varieties:
With a number of varieties available, generally they all have long
tubular root systems. The main differences are in flavour and the size
of the crown, which is the middle core bit of the parsnip.
While Guernsey is
an heirloom variety that is tasty and reliable, Gladiator and White gem
are modern hybrids.
When, where and how to plant:
Parsnips
will grow in almost any kind of soil, provided it be deeply dug. They
need a free draining, well worked over soil in full sun. It is
critical that the soil is deeply worked and easy for the roots to
penetrate into.
A number of parsnip seed varieties, like
Hollow Crown, can be sown in late summer (while a whole range needs to
be sown in as early in
the spring as possible for the cold ground to revive the seed from
dormancy). Seed should be sown directly in to the soil. It can be difficult to germinate so always use fresh seed and
once sown poor boiling water over the seed row to help break the seed
coat. Sow seed thickly. If sowing rows make sure each row is 40-50cm
apart – this allows you to work over the individual rows.
Growing Guide:
Parsnip seedlings are very susceptible to aphids once they are up. Watch
carefully for these and apply a good organic insect spray. Water
regularly throughout the hot months. Thin parsnips as they grow to
enable larger roots to grow. If you do not thin your parsnips, they will
become crowded and susceptible to disease and rot.
Once ready they may
be left in the ground all winter but should be harvested before they
sprout again in spring or else the roots turn pithy and become inedible.
Harvest:
Do not harvest until there has been a couple of weeks of frost or near
freezing temperatures. The cold results in the starch in the roots being
converted into sugars which give the parsnip its sweet taste. Use a
spade to dig the parsnip out of the ground.
After you have harvested your parsnip roots clip off any remaining leaf
stalks and wash and dry the root bulb. They can be stored for many weeks
in the right conditions.
How to use:
Parsnips can be eaten raw, though they are more commonly served cooked.
They can be boiled, roasted or used in stews, soups, casseroles, pies
and stir-fries.
They are richer in vitamins and minerals than carrots, and a good source of dietary fibre as well.
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