- Position: full sun or part shade
- Soil: humus-rich, moisture retentive soil
A top-quality parsnip, reliable and trouble-free. The long, slender roots are an elegant pale cream colour with consistently smooth, blemish-free skin: this variety is resistant to canker and generally very healthy. Plants are quick to mature and produce a useable crop very early in the season with a rich, sweet and earthy flavour.
- Growing Instructions: Parsnips need a long season to grow well and do best started early in the year. They also dislike being transplanted, so sow direct into shallow drills and thin seedlings to 15cm apart, or pop two or three seeds in at 15cm intervals, nipping out all but the strongest once seedlings appear. Crops are ready from autumn onwards. The flavour of parsnips improves once they have experienced sub-zero temperatures, so wait till the first frost before harvesting and you'll have sweeter roots to eat.
- Sow: February to May
- Harvest: September to March
- Approximate quantity: 500 seeds
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