This pale root comes in a few different forms including a variety known as parsley root. This vegetable has a root that tastes like parsnip but tops that taste just like parsley.
Parsnip root development is best when seeds are sown in the final growing position. They are however notoriously difficult to grow so you may like to germinate them in punnets indoors and then transplant them either as soon as they germinate or when they have their first true leaves.
- Early summer in sub arctic areas
- Late spring - summer in areas with cold winters
- Spring - summer in areas with cool winters
- All but the coldest months in temperate areas
- Autumn - winter in warmer arid and tropical areas
- later summer and early spring too in subtropical areas
Parsnips are usually roasted, boiled or steamed.
Parsnips contain useful amounts of vitamin C, folic acid, fibre and some minerals including potassium and copper. They also contain small amounts of Vitamin E.
- In the ground
- In boxes filled with sand
- In plastic bags in the fridge