Parsnips are a stable, nutritious winter vegetable and were used in Europeans diets until the Potato came over from America. Europeans then shared Parsnips by taking them to America in like a swap with gratitude.
What is a Parsnip?
A parsnip is very similar to a carrot and is related to the carrot and parsley family.
It is a root vegetable meaning that the root grows underground and is the edible part of the vegetable.
Parsnips are biennial which means they grow their edible root in the first year and then flower and produce seeds in the second year.
Most vegetables are annual where their lifecycle finished in one year.
Parsnip – Health Benefits
Parsnips are known for their medicinal and health benefits.
- Immune System – Parsnips are good for boosting your immune system to fight colds as they contain vitamin C.
- Brain Power – Parsnips contain folate which helps with mental health and brain strength.
- Digestive System – Parsnips are high in fibre which is great for digestion and gut health. Remember don’t eat too many as they can have a laxative effect.
- Anti-inflammatory – Parsnips contain compounds that help with reducing inflammation and help with wound healing.
Parsnip – Natural Toxins
Parsnips should be peeled and cooked as opposed to eaten raw and any damaged parts removed.
Natural toxins called furocourmarin can be found on the surface of the skin and just underneath.
By boiling, roasting or microwaving the parsnip, this reduces the toxins which are produced in the root vegetable when the plant is stressed. These natural toxins can cause a stomach upset.
Growing Parsnips
Sow Seeds
- Sow Seeds: February to May.
- Spread compost on top of the soil before sowing.
- Sow seeds in drill rows directly into the soil.
- Germination: 2-3 weeks.
Parsnip Varieties
- Gladiator F1 – This is the variety I grew this year and I’m more than happy with the results. Known for sweetness and disease resistance.
- Tender and True – Sweet Tasting,
- Albion F1 – Excellent flavour.
Companion Planting for Parsnips
I sowed Parsnip seeds with carrots, onions and leeks in the same raised bed.
Other Companion Plants for Parsnips are:
- Peas,
- Beans,
- Lettuce,
- Rosemary.
Top Tips to Remove Pests from your Parsnips
- Onions & Leeks get rid of aphids and flea beetles. These pests don’t like the onion smell.
- Sowing Calendula and nasturtiums divert slugs on to them instead of them eating your parsnip seedlings,
- Planting Rosemary with your parsnips may repel Slugs as they don’t like the strong smell. (I’m testing this out in my winter veg raised bed with brassicas.)
I tested Onions and Leeks with my parsnips this year and I didn’t have any pests.
Parsnip – Harvest
How To Harvest a Parsnip – Video
Parsnips can be harvested from October onwards to Spring. When you need a Parsnip, just pull it out of the ground. The ground in the winter acts like a refrigerator.
Parsnips benefit from a hard frost where the starch turns to sugars in the root vegetable making it more sweeter which gives it more flavour.
Top Storing Tips for Parsnips
Storing parsnips is an important process to keep your parsnips fresh and flavourful.
Storing in the Fridge
In the Fridge = 2-3 weeks.
Store Parsnips with their skin on, unwashed in a paper towel wrap in the fridge drawer. Cut the green leaf tops off to just above the top.
Freezing Parsnips to keep their taste
Store In the Freezer (blanched) = 3 months.
Parsnips can be frozen raw however they become mushy and don’t keep their flavour. A key part of storing your homegrown veg is to keep the flavour locked in and this is where you’ll need to blanch parsnips before freezing.
To be frozen, you will need to wash, peel and trim your parsnips before boiling them.
Blanching is when you boil them for 3 minutes and then plunge them into cold water to stop the cooking process. Leave to air dry and then pack into a sealed freezer bag or container.
Cooking Parsnips
Parsnips can be boiled or roasted.
They pair well with sweet syrups and brown sugar as they have a hint of sweetness in the root themselves.
They also go well with other vegetables like carrots, potatoes and with bacon and other meats, making them perfect for roast or Christmas dinners.
