Description
‘All-American’ parsnip thickens early, in as little as 95 days! Parsnips have a long culinary history, are versatile and nutritious and are being added to the menus of many upscale and specialty restaurants. Their tender, white, carrot-like roots have a sweet and distinctive flavor that’s delicious in soups and stews, mashed, stir-fried or roasted. The trick to growing the sweetest parsnips? Wait to harvest until after the first frost. Cold temperatures change the starch into sugar making them sweeter.
~1.0 g (~340 seeds)
Days to Maturity: 95–125 days
Family: Apiaceae
Native: Eurasia
Hardiness: Biennial grown as annual. Roots can be harvested in fall after a few frosts or left in ground through winter for harvest before tops begin growth in spring.
Exposure: Full sun
Plant Dimensions: Roots are up to 12″ long and the tops (shoulders) up to 3″ across.
Variety Info: Creamy-white, tapered roots; leaves are similar to carrot foliage, but much broader.
Attributes: Frost Tolerant
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