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Parsnip – Growing Guide

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Overview

Native to: Europe and Western Asia
Name: Parsnip
Botanical Name: Pastinaca sativa
Plant Family: Apiaceae

Description

Parsnip (Pastinaca sativa) is a biennial plant in the Apiaceae family, closely related to carrots, celery, fennel, and parsley. It is typically grown as an annual vegetable for its edible taproot, which develops during the first year of growth. In the second year, if not harvested, it produces a flowering stalk and sets seed before completing its life cycle.

The plant develops a rosette of finely divided, pinnate leaves in its first year, each leaf composed of broad, toothed or lobed leaflets with a bright to dark green color. The foliage resembles that of celery or flat-leaf parsley and emerges from a short crown at the top of the root. The stems are grooved and hollow, particularly in the flowering phase, with a robust vertical growth that reaches 0.5 to 1.5 meters (1.6 to 5 feet) tall in its second year.

The most distinctive feature of parsnip is its thick, creamy-white, tapered taproot, which can grow 15–30 cm (6–12 inches) long depending on soil conditions. It is cylindrical, often with a swollen upper portion that tapers to a fine point. The root has a smooth skin and dense flesh that becomes sweeter after exposure to cold, due to the conversion of starches to sugars.

In its second year, parsnip sends up a tall flowering stalk topped with compound umbels of small yellow flowers. These flowers are pollinated by insects and give rise to flat, oval, winged seeds that are light brown in color. These seeds are short-lived and typically remain viable for only one season, making annual seed replacement necessary for reliable germination.

Parsnip is adapted to cool temperate climates and requires a long growing season to fully mature. It performs best in deep, loose, stone-free soils where its long taproot can develop unimpeded.

While primarily cultivated as a root vegetable, all aboveground parts of the parsnip plant—including leaves and stems—contain chemical compounds called furanocoumarins. These compounds are released when the green tissues are damaged—for example, during harvesting or trimming. If the sap contacts skin and is then exposed to sunlight (specifically ultraviolet light), it can trigger phytophotodermatitis, a painful inflammatory reaction that may cause blistering, rash and long-lasting skin discoloration. Although this reaction is more severe and frequent with wild parsnip, cultivated varieties still carry a risk, particularly in sunny conditions. Gardeners should wear gloves and long sleeves when handling damaged foliage or harvesting plants to prevent accidental exposure.

Interesting Facts

Exposure to cold temperatures converts starches in parsnip roots into sugars, enhancing their sweetness. This makes them particularly flavorful after a frost.
Before the introduction of the potato to Europe, parsnips were a common staple food. They were valued for their nutritional content and versatility in cooking.
Parsnip seeds are known for their slow and erratic germination, often taking up to three weeks to sprout. Gardeners sometimes plant radish seeds alongside to mark the rows, as radishes germinate quickly.
Parsnips are rich in vitamins B6 and C, potassium, and dietary fiber, making them a nutritious addition to the diet.

Basic Growing Information

Parsnips are a cool-season crop that thrives in temperatures between 10–24°C (50–75°F), with optimal growth occurring around 16–18°C (60–65°F). They grow best when temperatures do not exceed 24°C (75°F). High summer temperatures can reduce growth, decrease quality, and cause bitter or off-flavored roots. Parsnips can tolerate light frosts, and exposure to cold temperatures can enhance their sweetness.

They require deep, fertile, well-drained soils rich in organic matter. Consistent moisture is essential, especially during germination and root development. Avoid high nitrogen fertilizers, which can cause excessive top growth and forked roots.

Parsnips are best planted in early spring, as they need a long growing season of 17–20 weeks to mature. Seeds should be sown directly into the garden 2–4 weeks before the average last frost date in spring. In regions with mild winters, planting can occur in late summer for a fall harvest. Seeds germinate best at soil temperatures between 13–18°C (55–65°F). Germination can be slow, typically taking 14–21 days.

Sun Requirements: Full sun
Water Requirements: Medium
Soil Types and Properties: Deep, fertile, well-drained loamy soils with high organic matter
Soil pH: 6.0–7.0
Pot Size for Container Growing: Not recommended due to deep root system

Planting

Best Time to Plant
- Climates with freezing winters: Early spring, as soon as the soil can be worked
- Climates with milder winters: Late summer for an autumn harvest

Note: Check gardening calendars for the best planting times in your location

Spacing: 7.5–15 cm (3–6 inches) between plants, with 30–45 cm (12–18 inches) between rows
Seed Sowing Method: Sow seeds directly into the ground
Seed Sowing Depth: 0.5–1 cm (¼–½ inch) deep
Time to Harvest: 17-20 weeks from seed planting to crop harvest
Mature Height/Spread: 0.5–1.5m (1.6–5 feet) tall, 30–45 cm (12–18 inches) wide
Grown From: Seeds

Care and Maintenance

Watering Tips: Provide consistent moisture, especially during germination and root development. Avoid overwatering, which can lead to root rot.
Fertilization: Apply a balanced fertilizer before planting. Avoid high nitrogen fertilizers to prevent excessive foliage growth and forked roots.
Pruning: Not applicable for parsnips.
Support: Not required, as parsnips have sturdy stems.

Growing Difficulty

Moderate Difficulty

Growing Tips

Soil preparation is important. Ensure the soil is free of stones and debris to prevent root deformities. Heavy soils need to be amended with plenty of compost to allow good root development.
Use fresh seeds each year, as parsnip seeds have a short viability period and may not germinate well if stored. They lose germination and seedling vigor rapidly after one year.
Plant radish seeds alongside parsnips to mark rows, as radishes germinate quickly and can help break soil crust, aiding parsnip emergence.

Companion Plants

Good companion plants include: Onions, garlic, and chives, which can help deter pests.
Avoid planting near: Carrots, as they share similar pests and diseases.

Common Pests and Diseases

Pests:
- Carrot rust fly: Larvae tunnel into roots, causing damage. Use row covers to prevent adult flies from laying eggs.
- Aphids: Can transmit diseases and cause distorted growth. Control with insecticidal soap or natural predators.
- Swallowtail caterpillars: Feed on foliage. Handpick or use biological controls.
Diseases:
- Canker: Causes dark lesions on roots. Prevent by practicing crop rotation and avoiding injury to roots.
- Downy mildew: Leads to yellowing leaves. Ensure good air circulation and avoid overhead watering.

Harvesting

Harvest Time:

Parsnips are typically ready for harvest between 100 to 130 days after sowing, depending on the variety and growing conditions.
Optimal flavor is achieved when the roots are harvested after experiencing several weeks of cool, frosty weather. Exposure to cold temperatures triggers the conversion of starches to sugars within the root, enhancing their sweetness and overall taste.
It is advisable to harvest parsnips after the first few light frosts in autumn but before the ground freezes to prevent difficulty in lifting the roots and potential damage.

Harvesting Tips:

Loosen the soil around the roots with a garden fork before pulling to prevent breakage. Carefully grasp the tops of the plants just above the root and pull straight upward to lift the roots from the ground. Avoid bruising or damaging the roots, as this can lead to spoilage in storage.
After harvest, trim the leaves back to about 1–2 cm (½ inch) above the crown to reduce moisture loss.

Storage:

Refrigeration: Store parsnips unwashed in a perforated plastic bag in the vegetable crisper drawer of the refrigerator. Maintain temperatures between 0–4°C (32–40°F) with a relative humidity of 90–95%. This method preserves freshness for 2 to 6 months.
Preparation for Use: Before consumption, scrub parsnips under cool running water using a clean vegetable brush. If peeling and cutting in advance, place pieces in a bowl of cold water with a splash of lemon juice to prevent browning.
Freezing: For extended storage, peel and cut parsnips into 1.3 cm (½ inch) cubes. Blanch in boiling water for 2 minutes, then cool promptly in ice water. Drain thoroughly, pack into freezer-safe containers leaving 1.3 cm (½ inch) headspace, seal, label, and freeze. Use within 8 to 12 months for optimal quality.
Root Cellar Storage: Parsnips can be stored in a root cellar by placing unwashed roots in moist sand or sawdust at temperatures close to 0°C (32°F). Ensure high humidity to prevent shriveling.
Garden Storage: In regions with mild winters, parsnips may be left in the ground and harvested as needed. Apply a thick mulch layer to insulate against freezing temperatures.
Ethylene Sensitivity: Avoid storing parsnips near ethylene-producing fruits like apples and pears, as exposure can cause parsnips to develop a bitter flavor.
Selection Tips: Choose parsnips that are firm, dry, and free from blemishes. Smaller roots are typically more tender and flavorful.

Propagation

Produce New Plants From: Seeds

Culinary Uses

Parsnips are highly versatile in the kitchen and have long been valued for their sweet, earthy, and slightly nutty flavor. The flavor intensifies after exposure to frost, as cold temperatures convert starches in the root to sugars—a unique characteristic that sets parsnips apart from most other root vegetables. They are commonly used in savory dishes, but their natural sweetness also allows for applications in baking and desserts.

The most popular cooking method is roasting, where chopped parsnip pieces are drizzled with oil and baked until caramelized. This brings out their rich, toasty flavor. Parsnips can also be boiled and mashed, often in combination with potatoes or carrots, or served alone as a creamy puree. Steaming or sautéing are good methods for retaining their subtle flavor, especially when used as a side dish or in vegetable medleys.

In soups and stews, parsnips are added for both flavor and body. Their starch contributes to thickening the broth, making them an ideal addition to root vegetable chowders or winter soups. In vegetarian broths, they offer a natural sweetness and depth. They’re also often cubed or shredded and added to casseroles or baked savory pies.

For more adventurous uses, grated raw parsnip can be included in slaws or salads, though this is less common due to its fibrous texture. In historical and modern baking, parsnips have been used in cakes, muffins, and quick breads—similar to carrot cake—where they contribute both sweetness and moisture.

When preparing parsnips, the root should be peeled, especially if large or mature, as the skin can be tough. The inner core can also become woody in larger roots and is best removed. To preserve their quality, store parsnips in a cool, humid environment like a root cellar or the crisper drawer of a refrigerator. Avoid storing them near ethylene-producing fruits like apples, which can hasten spoilage.

In conclusion, parsnips are a rewarding crop for gardeners willing to invest time and care. Their unique flavor and nutritional benefits make them a valuable addition to any garden.