Product Overview
Surprisingly delicious, long white roots have a sweet, nutty flavor, essential for hearty stews and roasts. Great storage through winter.
'All-American' parsnip thickens early, in as little as 95 days! Parsnips have a long culinary history, are versatile and nutritious and are being added to the menus of many upscale and specialty restaurants. Their tender, white, carrot-like roots have a sweet and distinctive flavor that's delicious in soups and stews, mashed, stir-fried or roasted. The trick to growing the sweetest parsnips? Wait to harvest until after the first frost. Cold temperatures change the starch into sugar making them sweeter.
Variety Info
Creamy-white, tapered roots; leaves are similar to carrot foliage, but much broader.Sowing Inside
Not recommended.
Sowing Outside
RECOMMENDED. Late spring or early summer, about 4 months before your average first fall frost date. Mild Climates: Sow in fall for harvest the following spring. Ideal soil temperature for germination is 50°–70°F.
