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Pacific Parsnip

110 days. Brand new Pacific is an early producer, so you can start sowing and harvesting Parsnips even earlier in the season, though a kiss or two of fall frost makes these creamy white, broad and bulky, gently tapered roots even sweeter. Pacific has a bold, classic Parsnip flavor and is wonderful boiled and mashed, roasted, or added to hearty winter soups and stews. It stores exceptionally well. (F1.)

One packet of about 150 seeds
In stock
Item
#3355
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$4.95
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  • Information
    • 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.
  • Gardening Tips
    • Parsnip Sowing Instructions
      Planting Depth      : ½”-3/4”
      Row Spacing:4”-5”
      Seed Spacing:1”
      Days to Germination: 14-21 days
      Germination Temperature: 45°-85°F

      Parsnips can be slow to germinate. Use fresh seed, since it does not have a long shelf life. Soak the seed in water for 24 hours, then sow directly into a well-draining, deeply dug bed, in full sun or light shade as soon as the ground can be worked in the spring. Sow thickly but evenly. Cover well, tamp down firmly and keep evenly moist until the seed germinates. Once the seedlings are 2" tall, thin to 4" apart. To prevent the Parsnips from forking, do not add extra organic matter to the soil. Keep the bed well-weeded. Allow Parsnips to be kissed by the frost to develop a sweet, nutty flavor. Harvest anytime after the first hard frost and store in a cool place. You may also leave them in the garden to be harvested as needed or overwintered for an early spring treat. After harvest, twist off the leaves since they draw water from the roots.

      Tips for Harvesting and Storing Root Vegetables
  • Featured Recipes
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.
  • Parsnip Sowing Instructions
    Planting Depth    : ½”-3/4”
    Row Spacing:4”-5”
    Seed Spacing:1”
    Days to Germination: 14-21 days
    Germination Temperature: 45°-85°F

    Parsnips can be slow to germinate. Use fresh seed, since it does not have a long shelf life. Soak the seed in water for 24 hours, then sow directly into a well-draining, deeply dug bed, in full sun or light shade as soon as the ground can be worked in the spring. Sow thickly but evenly. Cover well, tamp down firmly and keep evenly moist until the seed germinates. Once the seedlings are 2" tall, thin to 4" apart. To prevent the Parsnips from forking, do not add extra organic matter to the soil. Keep the bed well-weeded. Allow Parsnips to be kissed by the frost to develop a sweet, nutty flavor. Harvest anytime after the first hard frost and store in a cool place. You may also leave them in the garden to be harvested as needed or overwintered for an early spring treat. After harvest, twist off the leaves since they draw water from the roots.

    Tips for Harvesting and Storing Root Vegetables
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