Parsnip

Growing

A straight, single taproot requires a garden bed with sandy or loamy soil, as heavy clay or stony ground often leads to stunted, forked roots. When sowing in early spring, work the ground into a fine tilth to help the seeds establish. Because parsnip seeds lose viability quickly, use fresh seed for your spring planting. These are biennials, but you will usually grow them as annuals to harvest the roots before they bolt to produce seeds.

Watch your foliage for pests like the carrot fly or celery fly, which can tunnel through leaves or burrow into the outer layers of the root. If you notice irregular, pale brown passages on the leaves, remove the affected leaflets to limit the damage. Also watch for parsnip canker, especially if your soil is wet or acidic, as it can create dark, purplish patches around the crown.

Once the roots reach a usable size, harvest them to use immediately, as they do not improve in flavor after being picked. For long-term use, store unwashed roots in a cool, dark cellar or the fridge. To freeze them, blanch the roots first.