All American Parsnip

The thick, wedge-shaped roots make preparing these parsnips a breeze—and as for the flavor, it's extra sweet with a complex flavor. All American Hybrid Parsnip produces high yields of uniform, creamy white, wedge-shaped roots that are 3 inches across and 10-12 inches long. They're wonderful roasted, but can also be cooked in other recipes. Parsnips, like carrots, can take up to three weeks to germinate and grow best in loamy, loose, well-drained soil. They can either be dug up in the fall for storage or left in the ground until spring. 105 DAYS TO MATURITY.

CULTURE: Parsnips require well-drained soils, with a pH range of 6.0-6.8. Deep, loose, and fertile sandy loams and peat soils with good moisture-holding capacity grow the straightest and smoothest roots.

PLANTING: Sow in early to midspring in a 2" band about 1" apart (20 seeds/ft.), 1/2" deep, in rows 18-24" apart. Seed normally requires 3 weeks to germinate. Do not allow soil to dry out prior to emergence. Thin plants to 2-3" apart.

HARVEST: Mow tops and fork or undermine, or use root crop harvester. Parsnips require a full season of growth, and their sweet flavor is brought on by cold weather. Dig in the fall or leave in the ground through the winter. Hilling is recommended for overwintered crops. When harvesting in early spring, dig before the tops begin to re-grow for the highest quality roots.

STORAGE: Hold washed or unwashed in perforated bags or bins at 32°F (0°C) and 95% relative humidity.