Parsnip
A root vegetable with roots in the Stone Age
The wild parsnip is native to Europe and Russia. It is believed to have been harvested as early as the Stone Age. Today, the processed parsnip is a highly prized culinary plant all over the world.
The parsnip was even more of a staple food in Europe before the potato arrived. It was considered a fortifying plant that gave strength to the sick and weak. In spring, food could be scarce. That’s when it was especially gratifying to pick up the overwintered but still resilient roots of the parsnip.
For those who sometimes wish they had a few cultivation zones further south, it may be gratifying that the Roman Emperor Tiberius imported his beloved parsnip from the Rhenish Valley. He thought the roots tasted better in the cold. And it’s true – the flavour becomes noticeably sweeter after a good frost.
Early sowing with fresh seeds
Parsnips have a long development time. Plant the seeds in the soil in early spring, as soon as the soil can be worked. The cold-resistant seeds can also be sown in late autumn. They will then germinate early the following spring.
The seed of the parsnip loses germination quickly. So make sure the seeds are fresh.
It can take 3-4 weeks for the little seedlings to emerge. That’s why we like to mix in a few radish seeds in the parsnip sowing. The radishes come up quickly and mark where the rows go. The radishes quickly become ready to harvest, leaving room for the parsnips to develop.
The ideal soil for parsnips is rich in loam. In rocky soil, there is the risk of the roots splitting when they hit a stone. Water in the seed rows and sprinkle the seeds. A good distance can be about 10 cm between plants and 30-40 cm between rows. Small plants that may need to be thinned out will make a nice early small crop.
Remember to water during the germination period.
Parsnips are easy to care for
Once parsnips are established, they are extremely easy to care for. They usually do well from pests. If the carrot fly should attack, fibre cloth is a good protection. Otherwise, just water and provide some nutrition. Put grass clippings or other organic material between the plants. This will keep moisture in the soil, smother the weeds and add extra nutrients as they decompose.
Parsnips can be co-cultivated with onions, radishes and corn, for example. However, it does not like potatoes.
It is mainly during late summer and autumn that the roots grow. But with their lush foliage, parsnips are an ornamental in the kitchen garden, so it’s easy to be patient when picking them. Especially when you know that the flavour improves with a couple of frosts.
Harvesting and cooking with parsnips
The parsnips can be stored in a cool place over winter, preferably in boxes with sand.
Some of the harvest can also be left in the country over winter. If the parsnips are covered with a thick layer of straw, they can be harvested well into the winter. Then, when they irretrievably freeze, you just have to wait until spring. By then, the roots will be extra sweet because a lot of starch has been converted into sugar. Pick your spring parsnips early, because they will be woody when they start growing again.
Parsnips are rich in vitamins, minerals and antioxidants. Their sweet and mild flavour makes them just as good roasted in the oven as in soups, gratins and rich stews. Add some boiled parsnips to your mashed potatoes for variety. Or slice it thinly with a knife or mandolin and dry into root vegetable crisps. Parsnips are also great as a raw vegetable, for example finely grated with vinaigrette or blended in a food processor to the consistency of rice. In Eastern European cooking, the seed of the parsnip is used as a seasoning.
Author: Johanna Damm
Fact-checked by Erik Hoekstra
Last updated 2022-10-14