Parsnip Student

Item Number: 13406
  • Description
  • STAR BUY.

    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!

     

  • Pack size: 800 Seeds
  • Qty

    £ 1.10


When to sow

  • Jan
  • Feb
  • Mar
  • Apr
  • May
  • Jun
  • Jul
  • Aug
  • Sep
  • Oct
  • Nov
  • Dec
  • Sow
  • Plant
  • Harvest

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.

MATURITY

September to February

HANDY TIP

Parsnips can be left in the ground all winter until they are required.

NUTRITIONAL VALUE

Good source of energy boosting Carbohydrates. High in vitamin C and potassium.

ADDED

QUANTITY
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