Imported from England where parsnips are a favorite vegetable, Savour parsnips are quick to grow and mature to an impressive 10 to 12 inches long with deliciously sweet, earthy flavor and silky smooth, blemish free white skins. These big, plump roots produce reliably in a wide variety of climates and keep securely in the ground for extended harvesting without turning woody. They are delicious in soups, simply sauted or oven roasted to nutty sweetness.
Seed Count: Approx. 300 / Weight: 1 g
| Plant In | Sun/Shade | Planting Depth | Space Seeds | Days to Germinate | Days to Harvest |
| April-June | Full Sun | 1/2 in. | 1 in. | 14 – 21 days | 105 – 115 days |
After all danger of frost is over in spring, sow seeds in well-worked, very fertile soil in full sun. Space seeds 1 in. apart and cover 1/2 in. deep. Make rows 10 in. apart. Be patient; parsnips germinate slowly and unevenly. Tip: Drop a radish seed every 6 in. or so to mark the row and help break the soil crust. Parsnips will easily fill in once radishes are harvested.
When large enough to handle, carefully thin seedlings to stand 3 to 4 in. apart so these big deep roots have room to size up. Keep growing parsnips consistently moist and well-weeded. Feed several times during active growth as parsnips grow best in very fertile soil.
Wait to harvest until late fall cold weather; flavor is sweetest & best after several hard frosts. As you need them, dig out roots carefully with a shovel or spading fork. In cold winter climates, protect parsnips from freezing with a thick mulch. Parsnips are delicious peeled, cut into chunks, tossed with olive oil & roasted until tender by themselves or with other root vegetables. Or slice them up to saut gently in butter or steam and mash.
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