Student parsnip produces long slender roots with a creamy flesh and smooth skin. It has a small central core and a pleasant mild flavour. This parsnip is one of the first cultivated varieties.
Parsnip is a particularly British vegetable because of its winter hardiness. Thankfully it is now reviving as a popular choice thanks to more imaginative uses in cooking. Roast with your Sunday joint or par-boil, roll in flour and Parmesan cheese and roast, delicious!
WHEN TO SOW
Mid-March to May
WHERE TO SOW
Sow thinly direct into the growing site 2cm (¾"") deep in rows 45cm (18in) apart. Try to choose a stone free tilth growing site. Parsnips can take up to 8 weeks to germinate depending on soil temperatures. You are better to delay sowings if soils are wet and cold.
WHAT TO DO NEXT
Do not transplant seedlings. A s soon as seedlings appear , they should be gradually thinned until plants are 10cm 4in) apart. Hoe regularly , taking care not to damage the crown of the root.
September to February
Parsnips can be left in the ground all winter until they are required.
Good source of energy boosting Carbohydrates. High in vitamin C and potassium.