How to Grow Parsnips
Instruction & Advice for Growing Parsnip Plants
in Your Vegetable Garden
| Nutrition | Watering Instructions | Harvesting |
| Climate | Fertilizing Instructions | Storage |
| Soil | Challenges | Tips |
| Planting |
*** EASY TO GROW ***
Parsnip tends to produce high yields in a small amount of space, and have long harvesting periods. The underground tap root grows to 8” with celery like leaves on top.
Parsnips are not a good choice for container gardening.
Nutrition Information: (back to top)
Under optimal growing conditions, parsnip offers: Dietary Fiber, Chromium, Potassium, Manganese, Vitamin C, Folate
Climate & Growing Conditions: (back to top)
Parsnips prefer cool weather but grow in all climates. They will accept full sun or partial shade. Parsnips are happiest in well-drained organically enriched, deep sandy soil.
How to Prepare Garden Soil: (back to top)
For long taproots, you will need to carefully prepare your garden beds by digging deep. For optimal growing conditions, the garden plot soil should have a pH of between 5.5 and 7.5. (Instructions for testing your garden soil pH level.) Add a supply of animal manure. Using a bed that was previously heavily mulched and fertilized for another crop works best. In very hot areas, mulch to keep the soil cool.
How to Plant Parsnips: (back to top)
In cold climates - sow seeds in spring through to early summer. In temperate zones, sow seed from midwinter to mid-autumn. In subtropical areas, sow seed from autumn through winter.
Parsnip seed does not have a long shelf life, so get fresh seed each year.
Wait until warm weather to plant. Sow seeds 1/4” deep in rows 16” apart. Germination is slow, but be sure to keep seed beds damp until seedlings appear.
How to Water: (back to top)
Water regularly through the early stages of growth, but reduce watering when the root starts to thicken. (Too much water will make the root crack) Too little water will stunt the root’s growth.
How to Fertilize: (back to top)
Dig in complete fertilizer a week before sowing seeds or transplanting seedlings. Do not over fertilize, or you’ll have a great crop of leaves with stunted roots.
Gardening Challenges: (back to top)
No serious diseases. May see some aphids.
Gardening Advice Tip: Practice good vegetable gardening by rotating your crops within your garden space with each new season. This will prevent many plant diseases.
How to Harvest Parsnips: (back to top)
Harvest after 4 or 5 months when the root is approximately 3” across the crown. The flavor is generally better if you wait until after a few weeks of near freezing temperatures to harvest. Using a garden fork, gently lift the root from the soil.
How to freeze Parsnips (back to top)
Peel and dice parsnips. Blanch for up to 2 minutes. Chill parsnips in iced water for 2 minutes. Spread parsnips on a single layer in a tray and freeze for 30 minutes. Pack parsnips into freezer bags, remove extra air, label and seal. Freeze parsnips for up to 6 months.
Cold Storage (back to top)
In areas where the ground does not freeze, simply leave the parsnips in the soil until you’re ready to use them, and harvest as needed.
In colder areas, dig the parsnips in the fall before the ground freezes, and store them in a cold cellar in a box between layers of straw or sand, as you would carrots.
Canning Parsnips (back to top)
NOTE: This is only a guideline. If not canned properly very dangerous (life-threatening) bacteria can grow undetected in your jars. Be sure to follow standard sanitation and canning procedures, as outlined in your canning cookbook or by your local county extension office. Also, follow your specific canner's manufacturer's instructions.
Note: processing time given is for at sea level. If you're above sea level, the cooking time will be longer. Again, check with your local county extension office for conversion rates for your area, to ensure that you're producing a safe canned food product. Your local county extension office may also be able to test your pressure cooker's gauge for accuracy.
Wash the parsnips and cut them into pieces, like you would to cook them. Put the vegetables in a pot on the stove, cover with cold water, and boil for 3 minutes. Pack into hot jars, leaving 1" of space at the top. Pour boiling water over the vegetables, leaving the 1" of space at the top. Use a rubber spatula to remove air bubbles. Apply caps, and process 35 minutes for quart jars or 30 minutes for pint jars at 10 lbs pressure.
NOTE: Be sure to follow your pressure cooker's manufacturer supplied instructions for safety.
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
How to Dehydrate / Dry Parsnips (back to top)
Wash, peel (optional), and slice into ¼” slices (or shred). Steam blanch for 4 minutes and drain. Dry sliced parsnips at 100 degrees (F) for 16 hours or until brittle. Dry shredded parsnips for 10/12 hours. To rehydrate, soak in hot water for 1 hour, drain. Try eating rehydrated parsnips mashed like you would potatoes!
Gardening Advice Tips (back to top)
Have a helpful gardening tip (or even a fun story) to share about your parsnip growing experience? Share it with us at: gardeningtips@howtogardenadvice.com
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