$2.25 + GST
This fine tasting heirloom dates back to the late 1800s. The long white-fleshed roots offer delicious sweet nutty flavor that gets even better in cold weather. Store right in the garden to harvest as needed. Slice up to roast, fry or steam. Great in stews, casseroles & soups. Days to harvest: 100-110 days.
| Plant In | Feb. – April | Sunlight | Full Sun |
| Plant seeds | 4-6″ apart, 1/2″depth | Germinate | 14-21 days |
| Row Spacing | 10-12″ apart | Harvest | Approx. 105-110 days |
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CompareIn early to late Spring, sow seeds 1″ apart and 1/2″deep in well worked, fertile soil in full sun. Keep evenly moist as parsnips seeds germinate slowly and unevenly. When seedlings are large enough to handle, carefully thin to 4-6″ apart so roots have room to size up. Keep growing parsnips moist and well weeded and fertilize monthly. Harvest late fall; flavor is enhanced by cold weather especially after frost.
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