The parsnip is a root vegetable closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae. It is a biennial plant usually grown as an annual. Its long taproot has cream-colored skin and flesh, and, left in the ground to mature, it becomes sweeter in flavor after winter frosts. In its first growing season, the plant has a rosette of pinnate, mid-green leaves. If unharvested, in its second growing season it produces a flowering stem topped by an umbel of small yellow flowers, later producing pale brown, flat, winged seeds. By this time, the stem has become woody and the tap root inedible.

 

Medicinal use of Parsnip: A tea made from the roots has been used in the treatment of women's complaints. A poultice of the roots has been applied to inflammations and sores. The root contains xanthotoxin, which is used in the treatment of psoriasis and vitiligo. Xanthotoxin is the substance that causes photosensitivity (see note above on toxicity).

 

Ease of Growing Easy Grown as Annual Days to Maturity110-120 (Spring/Summer), 120-130 (Fall/Winter)Growing Habit-Hardiness Hardy Crops Spring, Fall Growing Season Long Cultivar Type-Growing Conditions Cold, Cool Outdoor Growing Temp45°F - 75°FMin Outdoor Soil Temp40°FStart Indoors No Start Outdoors Yes Light

Part shade (Cool, Warm)

Sun: min. 6 hours daily (Cool, Warm)

Water Moderate Feeder Light Suitability Tolerates light frost, Tolerates hard frost, Partial shade Small Gardens? Yes Containers? No Attracts beneficial insects? No Color Cream colored Fruit Size12.0 - 15.0"Plant Height6.0 - 18.0"Plant Diameter5.0 - 8.0"Hardiness Zone3-10Disease Resistance Taste Profile

Deliciously sweet and nutty.

 

Rotation Group Roots: Alliums + Umbeliferae

 

germination 85%