How to Grow, Harvest and Use Parsnips

Parsnips are a delicious root vegetable that often makes an appearance during autumn and winter holiday meals. If you are unfamiliar with parsnips, they look like pale carrots but are a little more turnip-like in texture. Roasting them brings out their sweetness, and adding them to soups and stews adds and hearty but tender bite.

Parsnips, not surprisingly, are a member of the Apiaceae, or carrot family. Though the long finger-like roots resemble one another in shape, the foliage is quite different. Parsnip greens look more like they are related to celery than to carrots and other feathery members of the family.

If they are so delicious, why don’t we hear more about them or see them growing in gardens more often? Well, parsnips have a bit of a reputation for being tricky to grow from seed. They are known to have a low germination rate and need a long growing season to mature.

However, if you have a little patience and are prepared to put in the time with your parsnip plants, you can have yourself a bumper crop of yummy root veggies just in time for Thanksgiving.

How to Grow Parsnips from Seed

Source: Quickcrop/YouTube

The main reason why so many parsnip seeds fail is that seeds from harvests more than a year old will not germinate. The seeds you sow in spring have to come from the previous year’s harvest. Make sure that the seeds you have a fresh and viable.

Another reason as to why parsnip seeds have a hard time germinating is that they are often sown too early. Waiting until after the last frost is not good enough. Soil temperatures need to be consistently over 50°F for the seeds to survive. Otherwise, they might rot before ever making it to the surface.

First, sow your seeds about 3-4 inches apart in rows that are 12 inches apart. Once your seedlings are about an inch tall, you can thin them out to about 6-8 inches apart. Seeds can take up to a month to appear, so don’t be impatient and don’t get disheartened.

In order to encourage the roots to grow and not just an abundance of greens, don’t feed your parsnips. You want the roots to grow long and deep in order to find their own nutrients.

When to Harvest Parsnips

This is where more patience is needed. You shouldn’t be harvesting your parsnips until there has been the first frost of the season. This frost actually helps to make the parsnips even sweeter. Other than that signal, the other cue to start harvesting is when you see the leaves starting to die back.

Grap the parsnip at the base of the greens and give a sturdy twist and pull to ensure that your veggie doesn’t snap or get left in the ground.

Unless you live in a climate with exceptionally cold and frosty winters, you can actually leave the parsnips in the ground and pull them as and when you want to eat them. Otherwise, pull them all up and store them in a cool dry place just as you would other root veggies.

Nutrient Profile of Parsnips

Parsnips come with an admirable list of nutrients. They are especially rich in vitamins C and K, as well as vitamins E, B6, magnesium, phosphorous, and folate. They are also a great source of fiber and are packed with antioxidants.

How to Enjoy Parsnips

Source: Apple, Parsnip, and Fennel Soup With Crispy Sage Brussels Sprouts/One Green Planet

Parsnips are as versatile as any root vegetable and work beautifully in soups, stews, and roasted. There are some really delicious OGP recipes that showcase parsnips, such as this recipe for Apple, Parsnip, and Fennel Soup With Crispy Sage Brussels Sprouts.

These Herb Roasted Autumn Harvest Bowls would make a delicious meal on a lazy fall weekend, as would this recipe for Butterbean & Barley Root Vegetable Stew.

These Colorful Roasted Root Veggies would look stunning on a holiday plate, while this simple recipe for Parsnips With Rosemary ‘Butter’ and Walnuts showcases the star ingredient.

Parsnips aren’t just for dinner. You could try this wonderful Detox Breakfast Stew or this Apple Parsnip Oatmeal With Cranberry Sauce if you want a cozy breakfast on a chilly fall morning. And don’t forget parsnips for dessert. Their sweetness makes them an ideal candidate for cakes and cookies. Whip up a batch of these Orange Parsnip Muffins and enjoy one or two for autumn afternoon tea.

Related Content:

• Secrets to Buying Root Vegetables in Fall for Cheap and Storing Them for the Winter
• Fall Veggie Garden: What And When to Plant, and Cold Weather Planting Benefits
• 7 Vegetables to Plant in the Autumn for Harvesting Next Year
• Apiaceae Family: Wonderful Plants in the Carrot Family and How to Grow Them

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