Parsnips are a particularly British root vegetable
because of their winter hardiness. It is now reviving thanks to more imaginative uses. They are traditionally roasted with the Sunday Roast, and can be glazed with maple or honey roasted to make them even sweeter, or par-boil, roll in flour and Parmesan cheese and roast. Parsnips are a vegetable which can be harvested in winter, long after most other veg has already been harvested, so if you're looking for a winter crop, try growing your own parsnips.
To grow parnsip seeds, sow thinly direct into the growing site in Spring from March to mid May at 2cm deep, and in rows 45cm (18") apart. Try to choose a stone free tilth growing site with free-draining soil. Parnsips can take up to 8 weeks to germinate, depending on the soil temperature.
You are better to delay sowings if the soil is wet and cold. Do not transplant parsnip seedlings. As soon as seedlings appear, they should be gradually thinned until plants are 10cm apart. Hoe regularly and take care to not damage the crown of the root. Roots can be left in the ground and dug as required from September onwards. For a sweeter parsnip, leave in the ground longer while until after a frost, as the roots become sweeter when they are exposed to frosts! Buy parnsip seeds online.