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Growing Parsnips: Sweet Roots Best Harvested After Frost

Parsnips, favored by ancient Greeks and Romans, came to the Americas with colonists. Biennials grown as annuals. Hardy, cool-season crop best harvested after hard frost. Delicious in soups, stews, or alone.

Planting Parsnips

Always sow fresh seed.
Long season—sow as soon as soil workable.
Loosen soil 12–15 inches, mix in 2–4 inch compost layer.
Sow 2 seeds per inch, ½ inch deep.
Seedlings emerge in 2–3 weeks.

Care

Thin to 3–6 inches apart.
Water summer if rainfall <1 inch/week.
Keep beds weed-free.

Pests and Diseases

Aphids
Leaf Miners
Carrot Rust Flies
Parsnip Canker (all cultivars but ‘Tender and True’ resistant)

Harvest and Storage

Mature ~16 weeks.
Leave for a few frosts, harvest before ground freezes.
Overwinter: thick mulch, harvest immediately after spring thaw.

Recommended Varieties

‘Avonresister’ (short)
‘Cobham Improved Marrow’ (medium)
‘Gladiator’ (long)

Wit & Wisdom

Fine words butter no parsnips.

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