Growing Parsnips At Home

Although history shows that parsnips have been around for at least 2,000 years, wild parsnips are inedible. It was only through continuous cultivation that made the parsnip we know today taste sweet and aromatic. A root crop similar to carrots, parsnips have a slightly yellowish color and white flesh. Its scent is similar to celery but with a sweet, nutty.

Parsnips held some esteem in ancient times and are described the way carrots are described. In Europe, this root crop served not just as a staple food especially during Lent, but also as sweeteners to bread, cakes and jams before sugar was invented. Believed to have originated from the East Mediterranean, parsnips are also valued for their medicinal uses. Parsnip roots were used to treat stomach aches, toothaches and swollen testicles. It was also used as animal fodder in the 16th century.

However, whatever esteem parsnips held soon declined when potatoes were introduced. Its popularity went down further with the invention and availability of sugar. Because of these, parsnips are not commonly eaten except in Northern European countries. It was believed that parsnips were introduced to America by early settlers and colonists. It was cultivated in Virginia and was later welcomed by Native Americans.

Growing Parsnips

Make sure the soil is well turned over with a spade before sowing. Hollow out some well composted organic material into the soil before planting. The soil should be reasonably fertile and of good depth (Parsnips are a root vegetable whose roots can reach 30cm in depth. A soil of low fertility can be identified by stunted growth and the stems turning light green. You should plant parsnips in around mid to late spring time when the soil is still warm. Do not use if a seed is over a year old. Germination of a parsnip seed are not that great and need to sow on an average of three seeds per furrow and at a depth of half an inch. You can help germination by lightly rolling the soil or gently trampling it after sowing. Germination may take up to 20 days.

When the seeds are germinated and thin, insert the seedlings down so they are three inches apart from each other. If planting out seedlings plant them out at this distance. If you are planting in rows then space the rows about 20 inches apart. Parsnips will grow well in full sun or partial shade.

Cooking Parsnips

Parsnips need to be peeled. For cooked parsnips, many prefer to boil or steam the washed root and then scrape off the skin to preserve nutritional value. Small, tender parsnips may be peeled and grated raw into salads. Parsnips are best roasted in the oven, although many like them steamed and mashed like potatoes. If your parsnips are over-sized, you will need to trim out the bitter core before or after cooking. To avoid mushy parsnips, add them to soups and stews near the end of the cooking time. Peeled and pared parsnips will turn dark when exposed to the air, so cook them right away or hold them in water with a bit of lemon juice added. Parsnips may be substituted for carrots in most recipes and vice versa. Herbs complementary to parsnips include basil, dill weed, parsley, thyme, and tarragon.

Lastly, to learn more about vegetable gardening, visit the website www.vegetablegardensmadeeasy.com.