Harvest to Table

Parsnip roots can be used in soups, stews, and side dishes. (Learn more about cooking and serving parsnips, click here.) The parsnip is a root crop that can be planted in spring and autumn in all regions and winter in mild-winter regions. Parsnips require 95 to 120 days to mature and reach harvest. The parsnip [...]

Carrots and parsnips grow best in loose, sandy, humus-rich soil. Size does not make for more flavorful carrots and parsnips. For best flavor, lift both crops before they reach maximum size. Carrots and parsnips can be sown thickly; later thin both from 2 to 2½ inches apart or more depending upon the variety. Young thinned [...]

Parsnip is a cool-weather biennial grown as an annual. Parsnips taste best if brought to harvest in cool weather. Sow parsnip seed directly in the garden 2 to 3 weeks before the average date of the last frost in spring. In warm-winter regions, parsnips can be planted in autumn. Description. Parsnip is a creamy white [...]

Parsnips can be peeled, sliced, and sautéed or steamed like carrots. You can boil and mash them with butter and cream like potatoes. Parsnips can be cut into chunks and added to soups or stews or baked in the oven with meat stock and butter. Roast parsnips with beef, pork or chicken. Parsnips can be [...]

After the first frost of the year, the starch in the parsnip converts to sugar and that is when parsnip eating gets good. The parsnip has a pleasantly sweet taste that combined with brown sugar, maple syrup, cream, apples or spices such as nutmeg, ginger, cinnamon or allspice, for instance, make it all the more [...]