Parsnip
Parsnip
Apiaceae (Umbelliferae)
Vegetables
Carrot relative from Siberia and Europe. Among the most cold hardy of vegetables; grown for its delicately sweet, creamy white to yellowish roots, most often used in stews. For long roots, it needs well prepared, loose, deep soil (roots of some varieties grow to 15 in.).
In cold-winter areas, sow seeds in late spring, harvest in fall; leave surplus in ground to be dug as needed in winter. Cold makes the roots sweeter. In mild-winter climates, sow in fall and harvest in spring; in these areas, mature roots will continue to grow if left in ground, becoming tough and woody. Soak seeds in water for a day before planting to improve germination. Sow 1/4–1/2 in. deep, in rows spaced 2 ft. apart; thin seedlings to 3 in. apart.
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