Parsnip (Pastinaca sativa) Net wt: 2.5g

This cold-hardy, root vegetable has creamy white flesh and a rich, nutty sweetness—best after a few frosts. Parsnips store beautifully and shine roasted, mashed, or in soups and stews.

As a cool-season crop, sow in early spring as soon as soil can be worked. Direct sow only (they dislike transplanting) 1–2 cm (½”) deep, and keep soil evenly moist; germination is slow, often 2–3+ weeks. Thin to 5–10 cm (2–4″) with rows 30–45 cm (12–18″). Grow in deep, loose, stone-free soil for straight roots, and avoid fresh manure. Harvest late fall into early winter—flavor improves after frost. Chigarden 2026