Pastinaca sativa
Family: Apiaceae

A native of eastern Europe, the parsnip belongs to the same family as vegetables and herbs such as fennel, parsley, celery, chervil and carrots. All requiring a long, cool season to develop, they are nevertheless easy to grow and keep well. The parnsip is a biennial, cultivated as an annual. The long, tapered, highly flavored root is the part we eat, although it also contains a volatile oil and can be used in the production of wine and beer. Known to the ancient Greeks and cultivated since the Middle Ages, parsnips are an essential part of the perfect roast dinner.

Varieties

Parsnips are subject to a disease known as parsnip canker but resistant cultivars are available, and these, of course, should he grown in preference to cultivars that are non-resistant. 'there are many cultivars of parsnip but they vary from one country to another. It is best to buy from a reputable mail-order seed company.

Cultivation

Parsnips grow well in regions with cold and cool winters but are also suited to milder climates. A deeply dug, well-drained bed, heavily fertilized from a previous crop, will produce the best results. Sow fresh seed in mid-spring, in 1-2 cm (½-¾ in) deep drills, spaced 30 cm (15 in) apart. Sow groups of three to four seeds, 15 cm (6 in) apart. Keep the soil steadily moist until the seeds germinate, which may take around two weeks. The groups of seedlings are thinned out, leaving the strongest one at each station. The top growth of parsnips is frost-tender and will be killed back, but the roots can remain in the ground all winter; pull them as needed. In fact, the flavor of parsnips is improved by frost. The roots can also be lifted and stored for several months in boxes of damp sand, in a cool place.

Climate

Zone 6.