Parsnips Seeds- Harris Model

Harris Model Parsnips Seeds: An heirloom, non-GMO variety of Pastinaca sativa that takes 100-120 days to mature. This standard parsnip has smooth skin, a sweetish-nutty flavor, and fine grained flesh. Expect 12" long roots that are 3-1/2" at the shoulder, and enjoy its harvest, storage, and baking similar to that of a carrot.

• Type: Open Pollinated, Heirloom, Cool Season|Warm Season
• USDA Zones: 3, 4, 5, 6, 7, 8, 9, 10, 11, 12
• Seeds per Ounce: 10,000
• Planting Method: Direct Sow

This high-quality parsnip, known as the Harris Model, yields consistently-sized roots that are velvety in texture and possess a delicious, nutty taste. Unlike other root vegetables, parsnips can stay in the ground throughout the winter and can be harvested as needed.
Uses : Incredibly versatile, parsnips are great boiled, fried, sautéed, used in soups, stews, casseroles, and even mashed. With a sweet glaze they can even be transformed into something more like a dessert. Wash fruits, vegetables and herbs thoroughly before eating

• 1 oz - Approximately 10,000 Seeds
• 4 oz - Approximately 40,000 Seeds
• 1 lb - Approximately 1160,000 Seeds
  

Parsnips are a root vegetable that are somewhat related to the carrot and to parsley, and in appearance they look sort of like a white carrot. They can be dug up and stored just like carrots, and are often chopped up and used in soups or casseroles. It is important to have fresh seeds for planting, as the viability of the seeds decreases fairly quickly with time in storage.

Sowing: Two or three weeks before the last frost of spring, soak Hollow Crown parsnip seeds overnight and then direct sow them 1/2" deep and 4" apart in rows 18" apart. The earth should be deeply worked with good drainage. Germination for parsnips can be very slow and irregular, so don't expect sprouting for at least three weeks. Keep the surface of the soil moist and soft, since the seedlings cannot break through a crust.

Growing: Apply a layer of mulch to conserve moisture and control weeds. Parsnips can handle some dryness, but should be watered in dry weather.

Harvesting: Because parsnips dramatically improve in flavor after a hard frost, the goal is to begin harvesting them after this occurs. Cover the plants with mulch over winter, and harvest them as needed all winter and into the spring. Keep in mind that the early growth of the tops in the spring will spoil the flavor, so they should be harvested before then.