Parsnip Growing Guide
Parsnips are a traditional and popular autumn and winter crop, known for their deliciously sweet, earthy roots. They are slow growing but require little maintenance and can be roasted or added to hearty winter stews.
This guidance applies to the crop in general. Individual varieties and local conditions can differ.
Planting information
Sow outdoors in mid-spring (March-May), when soil temperatures are around 12°C. Make a shallow drill 1cm deep and water if the soil is dry. Scatter seeds thinly along the drill, or sow three seeds every 15cm. Cover with soil and water again if no rain is forecast. Seedlings can take 14 to 30 days to appear. Weed regularly and water during dry spells, both before and after germination. Putting cloches or biodegradable fleece over seedlings for a few weeks helps their start. Sowing indoors is not recommended as parsnips form a tap root that does not transplant well. Thin out seedlings to leave one plant every 15cm, removing the smaller, weaker ones.
Harvesting information
Parsnips are ready to lift when the leaves start to die down in late summer or autumn. For intensified sweetness and flavour, it's recommended to wait until after the first heavy frost. Clearly mark your crop with canes or labels before the leaves disappear. Use a garden fork to carefully ease the long roots out of the ground intact.
Storage information
Wear gloves when handling parsnip foliage. Leave roots in well-drained ground over winter and lift as needed. Cover the ground with straw to make lifting easier in freezing weather. For storage after lifting, select sound roots, remove foliage and loose soil, and pack in moist sand or peat-free alternative in boxes in a dark, frost-free place. Use damaged roots promptly.