Pastinaca sativa commonly known as the parsnip is the creamy white cousin to carrots that add a nutty but sweet flavor to your winter vegetable table. Parsnips are a taproot vegetable that will enrich a broth or soup by adding another dimension of flavor. Whether parsnips are pureed, baked, sauteed, steamed, mashed or roasted they will not disappoint. Let’s dig in and discover the best way to sow, grow, harvest, store and enjoy this winter vegetable.  

Late spring to late summer when the soil temperature is not colder than 46 degrees Fahrenheit is the best time to plant parsnip seeds in full sun or partial sun. Planting companion plants between the rows such as radishes, chives or violas will help fully utilize space in the garden bed. Delicate is the best way to describe the parsnip roots therefore, for best results seeds need to be planted directly into the ground. Plant in loamy soil, which is light, fine soil without compacted clay and well-draining. Well worked soil is preferred to sow seeds ½ inch deep and 6 inches apart. The PH balance needs to be between 6-8, if working with clay-type soil it is best to work in compost to prevent the plant from struggling with root development. After 3 weeks, the parsnip seed will germinate and at 6 weeks it is important to thin out the seedlings. Gloves need to be worn and long sleeves as the leaves and sap of the parsnip plant can be irritating to the skin. 

During the growing season, it is important to keep the moisture levels consistent as the plants prefer to be watered deeply and will not tolerate drought. If the parsnips are watered irregularly, the parsnip will become tough, which is not the desired result. Using a soaker hose or drip irrigation during the first month and a half may be helpful. Mulch around the plants will also aid in obtaining the correct moisture level.  Due to the longer growing season, 100-120 days it is necessary to keep up with weed management to ensure proper air flow around the plants. Although parsnips are relatively pest and disease free a few pests to anticipate and manage exist such as caterpillars, carrot fly maggots, and aphides. Caterpillars tend to munch on the leaves. The best course of action is to hand pick the caterpillars off when they appear. To manage the carrot fly maggots plant chives along-side the parsnips which is a natural repellent for the maggots. Aphids also eat parsnips so washing them away with water is the best course of action. Disease such as parsnip canker can be managed by clearing away the previous years plant material that may reside in the soil as it can harbor parsnip canker spores.

Harvest the parsnips after a frost or two as the roots become sweeter by turning the starch to sugar.  The greens will begin to die back which is the signal for the time to harvest.  Gloves are an excellent idea when harvesting. Take great care to loosen the soil around the plants before extracting them from the ground. Extraction is a downward push followed by an upward pull. Remove dirt gently with a brush, remove the green tops and discard, then wash in cold water and pat dry. Leaving the skin on will enhance the flavor of the parsnip. The parsnip is now ready to eat or store.

There are several ways to store parsnips: freezing, dehydration or in a container of sand in the basement.  To freeze parsnips, start with cleaning, next peel, trim and cut into pieces, blanch in water then transfer into a freezer bag, they will store up to 2-3 months in the freezer. Dehydration drying can take place in a conventional oven at 140 degrees this process can take 20-24 hours the result will store for 4 months to a year. Store in a container of sand in the basement by covering the parsnips entirely with sand and keeping them in a cool, dark place they will store for up to 4 months.  

Enjoy this winter vegetable in a delicious soup Roasted Vegetable Soup Recipe | Ina Garten | Food Network it’s a shining example of the depth of flavor a parsnip will add to a winter soup. Parsnips are a wonderful accompaniment to fish, beef or poultry. Search | Bon Appetit for a purist parsnip puree recipe.  Roasted parsnips bring out the nutty sweetness and taste delicious. Enjoy the roasted goodness sprinkled with a little olive oil and fresh oregano and thyme. Give the parsnip a try, it will not disappoint in winter dishes nor in the garden.

Photo Credit: University of Minnesota Extension (1) & Creative Commons (2)