Parsnip: a delight, easy to grow

Parsnip: a delight, easy to grow

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Parsnip is a delicious vegetable whose root is eaten. Fall and winter vegetables, here are the growing tips.

In summary, what you need to know:

Last name : Pastinaca sativa
 : Apiaceae
Type : Vegetable, biennial

: 50 to 70 cm
Exposure : Sunny
Ground : Rich and fresh

: Fall

  • Cooked : our delicious parsnip-based recipes
  • Health : benefits and virtues of parsnip
  • To read: our articles devoted to parsnip

From sowing or planting young plants, here are all the tips for growing parsnip.

Sowing and planting parsnip

The sowing of parsnips is carried out from February to June but must be started under cover if there is still a risk of frost.

Once all risk of frost has been removed, you can sow directly in place. Whether under cover or outdoors in summer, the parsnip proofing time is about 12 to 15 days.

  • Sowing in the ground should be done in very light soil, with sand and barely covered.
  • Loosen the soil on 20 cm and add dehydrated manure or compost a few days before
  • Dig small trenches about an inch deep.
  • Space each trench approximately 30 cm
  • Once well risen, thin the parsnips to 25 cm

Avoid replant the parsnip in the same place before 4 years in order to let the earth replenish itself.

Associations of parsnip with other vegetables:

Parsnip LOVE particularly the proximity of all cabbage, the radish, the beans, the onions or the beans.

Parsnip REDOUTE the presence too close to the lettuce.

Parsnip maintenance

The parsnip does not claim almost no maintenance, the only essential actions are the same as those specific to all crops, such as regular weeding.

On the watering side, it is useful to water in the event of strong summer heat or prolonged droughts while avoiding wetting the foliage.

  • So weed and hoe the soil regularly and water in the event of hot weather or prolonged drought in summer.
  • Water regularly, especially in hot weather, as the water needs are great.

Finally, to improve the harvest and the quality of your parsnips, you can add a special vegetable fertilizer in spring.

Parsnip harvest

The parsnip harvest takes place between 4 and 5 months after sowing. It is usually between August and October-November or March.

The average production of parsnip is around 6-8 roots per m2.

  • Regarding the grubbing, it is necessary work the land to avoid damaging the roots
  • Parsnips are cold-hardy, so they can spend the whole winter in the ground.
  • They say that the gel brings sweetness to the parsnip

Storing parsnip:

As a root vegetable, parsnip has a great preservative power, both in the ground and after harvest.

  • Is the canned in crates, cool and protected from light in a dry and ventilated place.
  • It keeps even better when it is mixed with sand.

Can also keep the parsnip directly in the ground and harvest it as and when you need it.

  • In the ground, once mature, the parsnip stops maturing and can be harvested all winter.

All you need to know about parsnip

Here is a rich vegetable numerous virtues for the body known for a long time.

Indeed,rich in vitamin B9 and carbohydrate, the parsnip has stimulating virtues for health, especially at the level of the genetic and immune system.

We will also note its fhigh in fiber and minerals and his antioxidant power, especially in the fight against colon cancer.

Among all the parsnips, there are different varieties:

Round parsnip: Spherical in shape, around 15 cm in diameter, it is the earliest variety of parsnip with the "early round" variety.

Half-long parsnip:It looks like a carrot, although its larger size and light color make it stand out

Long parsnip: It is eaten a little less because its size is large (about 40 cm long) but it is closest to the wild form of parsnip.

Finally, the parsnip is as sweet as the carrot and fruity like celery. We therefore like it raw and grated as well as cooked, mashed for example or stewed.

Health : benefits and virtues of parsnip

Parsnip in the kitchen

Parsnip is eaten cooked in soups and stews, but also as a mash in association with other vegetables such as potatoes or carrots.

We also like to add it in a pot au feu or one tajineespecially as it holds up very well when cooked.

It accompanies both meat and fish with a From mashed parsnip for example, it can also be used as an aromatic plant, especially in broth and soups.

Find our delicious parsnip-based recipes

Smart tip

As the leek, parsnip is a diuretic and aids digestion. It will also bring you B9 vitamins!

Video: Parsnips: The Yam of the North! (May 2022).


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