Wedge-shaped roots with smooth white skin and flesh. Popular variety, has some resistance to canker.
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.
Tip: Make the most of space, by sowing fast-growing crops between the rows.