Parsnips, popular with ancient Greeks and Romans, were brought over to the Americas with the first colonists. Although parsnips are biennials, they are usually grown as an annual vegetable. Parsnips are a hardy, cool-season crop that is best harvested after a hard frost. Parsnips are not only tasty in soups and stews, but can also be enjoyed by themselves.
Planting
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Always sow fresh seed.
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Parsnips need a long growing season, so sow as soon as the soil is workable.
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Loosen the soil to a depth of 12-15 inches and mix in a 2- to 4-inch layer of compost.
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Sow 2 seeds per inch ½ an inch deep
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Seedlings will emerge in 2-3 weeks
Care
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Thin the seedlings to stand 3-6 inches apart.
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Water during the summer if rainfall is less than 1 inch per week.
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Always keep the beds free of weeds.
Pests/Diseases
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Aphids
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Leaf Miners
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Carrot Rust Flies
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Parsnip Canker (all cultivars but 'Tender and True' are resistant to this)
Harvest/Storage
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Parsnips mature in about 16 weeks.
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Leave your parsnips in the ground for a few frosts but harvest before the ground freezes.
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If you leave them in the ground for the winter, cover them with a thick layer of mulch and harvest immediately after the ground thaws in the spring.
Recommended Varieties
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'Avonresister' (short)
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'Cobham Improved Marrow' (medium)
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'Gladiator' (long)
Wit & Wisdom
Fine words butter no parsnips.