Parsnips
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Historically known as the food staple of royalty for its delectably sweet flavor, nutrients and carbohydrate richness, Parsnips reigned as king of the tubers until potatoes gained supremacy. Parsnips are a bit slow to germinate, so use fresh seed and sow thickly. Sow seed directly into a deeply dug bed in full sun as soon as the ground can be worked in the spring.
Average seed life: 1 year
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#3350 Panache Parsnips: 110-120 days
Another great English introduction, Panache is a new hybrid heralded for its outstanding quality, good disease-resistance and ability to develop a superb, sweet, nutty flavor without frost (although a kiss of frost undoudtedly increases the sweetness of all parsnips). Panache produces uniformly smooth-skinned, slender, 9" to 11" roots with creamy-white flesh. A most vigorous plant, Panache stays white after harvest and stores very well for long periods. Although Panache is marvelous boiled and mashed, it is also wonderful pan-roasted or sliced and sauteed with a smattering of chopped, tart apples. We can think of nothing more delicious than a roasted melange of parsnips; butternut squash; peeled, quartered red onions; and big black or red seedless grapes with a light coating of olive oil and butter with chiffonaded sage leaves. Do not overcrowd the vegetables on the baking sheet: you want them to get a bit crisp and golden-brown. Roast in a 425 degree oven for about 45 minutes. A simply irresistable combination. (F1.)
Back ordered until 1/1/10
Packet of 150 Seeds / $3.55
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