Parsnip (Pastinaca Sativa), Sweet And Sweet Root Vegetables



Ranked among the forgotten vegetables, parsnips (Pastinaca sativa) is a biennial plant grown in annual if it goes up to seed in year two. Its fleshy root looks a little like that of the carrot, except for its color which is white.

Parsnip (Pastinaca sativa), sweet and sweet root vegetables

Its leaves, 40 to 50 cm high, contain 5 to 11 thin, oval or lobed leaflets. The yellow flowers in umbels appear in the second year if you leave some roots in place: they attract auxiliary insects beneficial to the garden.

Very popular in ancient times, particularly among Greeks and Romans, parsnip was also a staple food in the Mediterranean, before giving way to potatoes. Parsnips were also grown for fodder purposes.

Parsnips are rich in soft fibers, so they are excellent for intestinal transit. With 54kcal / 100g, parsnip is low in calories, it contains more vitamins and minerals than carrot, including potassium and vitamin C.

  • Family: Apiaceae
  • Type: biannual vegetable plant
  • Origin: Mediterranean Basin
  • Color: White
  • sowing: Yes
  • cutting: no
  • Planting: spring
  • Harvest: autumn
  • Height: 40 cm

Ideal soil and exposure for growing parsnips in a vegetable garden

If you want to have fleshy parsnips at harvest, favor deep, compact soils, rich in humus, fresh, consistent, with a sunny exposure although the plant tolerates a light shade. Avoid stony soils that interfere with root development.

Date of sowing parsnip

The sowing of the parsnip will be done from March until May: be patient because the germination is long. You will then need to thin the seedling to keep only one foot every 15 to 20 cm. Do not forget to allow 30 to 40cm between the rows.

Board of maintenance and cultivation of parsnip

Binate regularly to avoid weeds. Although parsnips do not fear drought, regular watering will prevent them from going to seed too quickly.

Harvesting, conservation and use of parsnip

Harvesting can begin at the end of the summer, but if you wait for the first frosts to take place, the parsnips will be sweeter as the cold transforms the starch from the roots into sugar. At the time of grubbing, take care not to damage the roots.

It can be consumed immediately after harvest, but this vegetable can also be stored in the cellar or silo. Not afraid of frost, it can stay in the ground and be torn as and when needed but beware, when the ground is frozen, it will be impossible to tear!

It is a vegetable that cooks well in soup, mashed potatoes, gratin and vegetable side stew in the stew, but you can also eat it raw, grated, salad or make crisps.

harvest frost-resistant parsnip

Diseases, pests and parasites of parsnip

Powdery mildew, celery maggot, rust, carrot maggot are the classic attacks of parsnips.

Location and favorable association of parsnip with other vegetables

In a vegetable garden, parsnip is an essential neighbor of tomatoes. It contributes, with its deeply rooted roots to loosen the soil.

You can sow parsnip 'Half-long of Guernsey', rustic with long white roots, parsnip 'Excalibur', long parsnip cream, sweet and sweet, resistant to chancre, parsnip 'White Gem' with medium round roots, ideal for stony soils, parsnips 'Gladiator' for sandy soils, early and resistant to canker...


Video: Roast Parsnips - How to cook Parsnips - Parsnip Recipes.


Share With Your Friends