A new maincrop variety producing very high yields with smooth skins. Very good tolerance to canker & cavity spot. Grown for its sweetness, they are wonderful roasted, fried, boiled or mashed.
Parsnips are easy to grow and delicious fried, roasted or stewed. Stands in the ground over the winter and freezes well.
Outdoors: sow thinly February-May, where they are to crop, 1.5cm (½”) deep, directly into finely-prepared, light, fertile soil, which has already been watered. Allow 40cm (16″) between rows. Early sowings may benefit from cloche protection. Seedlings usually appear in 14-32 days. Thin plants to 20cm (8″) apart. Replace any dislodged soil. Water well until plants are established. Leave roots in the ground until required, as they improve after exposure to autumn frosts. Harvest: October-February.
Bred to help reduce plant disease naturally: If you want to garden organically or use less chemicals, these modern disease-resistant varieties will help. Greatly reducing the need for chemicals, they give tasty crops from the garden.