1. Good Organic Gardening - January-February 2016

Parsnip | GROWING
to grow through the dry season. Allow around 18–20
weeks from planting to harvest.
Parsnips grow best in light, deep soils that allow
the roots to penetrate easily. A mature parsnip can
form a 30cm-long root, so prepare the soil to at least
this depth before planting.
As with carrots, avoid digging in fresh organic
matter before sowing seed — there’s a link between
excess organic matter in the soil and forking of the
root. A good option is to plant parsnips in soil that
was well fertilised for a previous crop, such as a leafy
vegetable, to make use of the residual nutrients.
Alternatively, thoroughly dig in organic fertiliser other
than manure before planting.
To give seeds the highest chance of germination,
sow them directly into damp prepared soil, planting
in rows. Parsnips don’t transplant well, so are not
usually available as seedlings.
Sow the seed in shallow rows around 6–10mm
deep, then lightly cover the seed with fine soil or a
layer of vermiculite. A fine layer of mulch over the
soil surface can also help encourage germination by
ensuring the soil stays damp. It can take 3–4 weeks
for seeds to germinate, so patience is also required.
Try to space the seeds 10cm apart to allow room
for the plants to reach their mature size but, if
necessary, thin seedlings when they reach 5cm high.
Growing parsnips
Although poor germination can make parsnips a
challenge to grow, once they are growing they tend to be
free of pest and disease problems but do need protection
from snails and slugs.
Keep the soil moist and free of weeds as the seeds
germinate and grow. Once they are growing, apply
a side dressing of organic fertiliser or liquidfeed
the growing plants. Keep them well
watered to avoid any stress that may
send the parsnip plants into premature
flower formation.
Left unharvested, parsnips, which are
biennial plants, produce flower stems
in their second year, as does another of
parsnip’s close relatives, parsley. Parsnip
flowers are yellow, arranged in umbels
and followed by broad, flat seeds that
should be sown soon after they ripen. Parsnip
has broad, flat leaves a little like those of parsley
or coriander.
Harvest, storage & preserving
As well as looking good in a mix of roast vegies,
parsnips are highly nutritious, supplying potassium
along with vitamin C and dietary fibre. They are
naturally sweet but the sweetest parsnips are grown
Parsnip label
Common name: Parsnip
Botanical name: Pastinaca sativa
Family: Apiaceae (carrot family)
Aspect & soil: Sun; deep, well-drained soil
Best climate: All
Habit: Biennial grown as annual root vegetable
Propagation: Seed
Difficulty: Moderate
in cooler climates. They benefit from a winter chill
before harvest, which increases their sweetness by
converting starches in the root to sugars.
Parsnip roots can be left in the ground and
harvested as needed during autumn and winter,
although there’s a risk of the roots becoming woody
with age, especially if the plants flower and seed.
If the leaves die down, there’s also a risk that they’ll
be overlooked, so mark plantings. In areas with
wet winters or poorly drained soil, harvest parsnips
in autumn.
Pull the plants up carefully from the ground to
avoid damaging the root. To get a good shelf life from
parsnips, remove the leaves after harvesting, cutting
them close to the top of the root (take care as the
leaves can cause allergies in some people).
Store in a cool, airy room or well wrapped in
the crisper section of the fridge. They can also be
preserved by bottling or freezing. Their high sugar
content means they can also be used to make wine.
And for those who don’t like parsnips, they
are also grown as feed for animals
such as pigs. In Italy they are prized
as feed for pigs raised for
Parma ham.
Did you know?
Centuries ago, parsnips
were enjoyed as a
sweetener in cooking.
Parsnip leaves resemble parsley,
a member of the same family
Good Organic Gardening | 77