1. Good Organic Gardening - January-February 2016

GROWING | Parsnip
Parsnip
Pastinaca sativa
Words Jennifer Stackhouse
Although a parsnip resembles a white carrot,
it’s a little trickier to grow than a carrot or its
other close relative, parsley. For success with
homegrown parsnip, start with fresh seed. Seed that’s old
or has not been well stored has a low germination rate.
Parsnip’s botanic name (Pastinaca sativa) and
the longevity of commonly grown varieties tell a
lot about its cultivated history. The genus name
simply translates as “food” (from pastus), while the
species name sativa means “cultivated”. This name
suggests it was a commonly grown staple, much like
potato is now.
This is backed up by the age of many of the
varieties that are still grown. Most date from the 19th
century or early 20th century. The variety commonly
grown in backyards is ‘Hollow Crown’, which has
been cultivated at least since the 1920s. It has a long
cream root.
Other old varieties available include ‘Guernsey’ and
‘Large Jersey’, which originated in the Channel Isles.
Parsnips don’t transplant
well so are not usually
available as seedlings.
‘Early Short’ is another heritage variety, as is
‘Tender and True’, which, according to the Seed
Savers Network, was named after a popular song
from the 19th century. ‘Melbourne Whiteskin’ is an
old Australian selection that’s still available and is
grown commercially.
In a trial of 12 commercially available parsnip
varieties conducted in Victoria, the variety ‘Javelin’
produced the highest number of healthy roots.
‘Hollow Crown’ and ‘Melbourne Whiteskin’ performed
well when overall yield was assessed.
Getting started
Seed are sown from spring to summer for an autumn-towinter
harvest. In the tropics, sow parsnip in late summer
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