Parsnips: everything you need to grow in the garden

The parsnip had been forgotten for a long time. We would like to make the root popular again and reveal what you have to consider when growing in the garden.

parsnips (Pastinaca sativa) are becoming more and more popular. No wonder, because they contain valuable ingredients such as vitamins and minerals and can be used in a variety of ways in the kitchen. So why not grow the long-forgotten vegetable in the garden yourself? We tell you everything you need to know about the cultivation of the aromatic root: From the origin and You will find everything in this Items.

First of all, we would like to enlighten you about the name of the trend vegetable: Is it called "the parsnip" or "the parsnip"? According to Duden, both are correct. In both cases, however, the plural is “parsnips”. In the past, the root was also called mutton carrot or bog root. This tells us who was the first to enjoy this vegetable: namely wild and farm animals. In addition to the cultivated form of the parsnip (

Pastinaca sativa subsp. sativa var. sativa) there is still the wild form Pastinaca sativa subsp. sativa var. pratensis. It grows on meadows, on field borders or on fallow land.

In contrast to the cultured parsnip, which develops a thick root, the root of its wild predecessor is much thinner. However, both belong to the genus of parsnips (pastinaca) and to the umbellifer family (Apiaceae). Close relatives of the parsnips are, for example, the carrot (Daucus carota subsp. sativus), dill (Anethum graveolens) or parsley (Petroselinum crispum ssp. crispum). The whitish-yellow root of the parsnip is therefore often confused with the parsley root. However, parsnips are much more aromatic, sweeter and spicier than parsley roots.

Due to its high vitamin, mineral and essential oil content, the parsnip is a valuable food. The possible uses in the kitchen are almost endless: as a puree, steamed, in the oven braised or fried into chips – the root always cuts a fine figure and tastes unique spicy. In naturopathy, both the roots and fruits as well as the dried leaves are used to help with stomach problems or fever, for example.

Origin and properties of parsnips

The parsnip originally comes from southern and central Europe and was already valued by the ancient Romans. From there it reached the areas of today's Germany and Austria as early as Roman times. Charlemagne prescribed the cultivation of the nutritious root and the juice of the parsnip was used in times of plague It was even used as a cure for the Black Death, earning it the nickname "Pestinake". In the Middle Ages, the parsnip had a similar status as the potato did later in modern times: it was a staple food. By the middle of the 18th At the beginning of the 19th century, the root vegetable was highly valued in Germany, until it was potato (Solanum tuberosum) and the carrot was displaced.

In other parts of Europe - such as Great Britain, Scandinavia or the Netherlands - the parsnip has never lost its popularity. What brought the vegetables back onto German plates was actually organic farming: there the parsnip found increasing use again, so that it is slowly finding its way back into our kitchens and gardens held. The parsnip is now a real trend vegetable and even has a place in gourmet kitchens. In 2011/12 it was voted "Vegetable of the Year".

Parsnips are biennial plants, but in horticulture they are usually only cultivated once a year. Already in the first year they form an elongated beet with a thickened top. This can be up to six centimeters thick and has a yellowish-white color. It can also weigh up to 1.5 kilograms and be up to 40 centimeters long. Usually it flowers only in the second year. In rare cases, the parsnip develops umbels of flowers on the stalks of the plant, which can be up to 120 centimeters high, in the first year. The foliage spreads a pleasant, aromatic-sweet fragrance. The leaves look similar to those of celery, are pinnate or doubly pinnate and have up to seven pairs of pinnae.

Parsnip Types & Varieties

There are 14 known parsnip species worldwide, which are distributed in Europe and Asia. However, only the only type of parsnip native to Central Europe is interesting for cultivation. Due to the increased cultivation in organic farming, more and more new varieties of parsnip are being bred and developed. We present you with a few well-chosen proven, old and new, promising varieties.

Which types of parsnips are particularly recommended?

• ˈWhite Kingˈ: This old variety is characterized by rather short roots. Therefore, it is also suitable for cultivation on heavy soils.
• ˈHalf-long whitesˈ: Also a well-established variety that, as the name suggests, develops medium-length, 20-30 cm long roots.
• ˈAromataˈ: This new variety impresses above all with its particularly sweet and nutty taste, but has less strength.
• ˈmitraˈ: This variety is also medium-long and also particularly easy to care for.
• ˈHollow Crownˈ: A variety from England whose roots grow to about 30 cm long.
• ˈBig Dernˈ: The root of this variety grows rather thick than long. That's why it copes well with heavier soils.
• ˈTurgaˈ: This variety is extremely frost tolerant and can therefore remain in the bed until spring.
• ˈWhite Gemˈ: This variety develops short, white roots and is also suitable for cultivation in heavy soils.

Buying parsnips: you should pay attention to this

When buying parsnips, you have to decide whether you want to sow the vegetables yourself or buy ready-made young plants. Sowing parsnips at the right distance is not that easy. In addition, the plantlets must later be separated to the correct distance. It is therefore easier to acquire early young plants. However, it should be remembered that plants are more expensive than seeds.

The choice of variety plays an important role both when buying the seeds and the plants. Buy a variety that will grow well in your home location. When buying young plants, you should also make sure that the plants make a healthy and vital impression. The foliage should not be damaged. In addition, you should not see any signs of disease or pests on the plant. Also smell the root ball to see if it smells putrid. You can find young plants in nurseries, at the weekly market or on the Internet

What should be considered when buying parsnips?

• Decision between seeds and young plants
• strain choice
• Healthy, vital young plants
• Pest and disease free
• No foul smell

growing parsnips

If you no longer want to do without parsnips on your plate, have decided on a suitable variety and If you have already bought seeds or young plants, then there is nothing wrong with growing them in your own garden Ways. We tell you where the parsnip feels most at home and give you instructions on how to grow the spicy root.

The perfect location for parsnips

The parsnip feels particularly at home in a sunny or semi-shady location in your garden. You should pay particular attention to the soil: Here you can do a lot wrong when growing parsnips. Well-drained, loose soil is ideal, ideally loamy sandy soil. The parsnip cannot cope with compacted, compact soil, in the worst case the roots will branch out. Heavy soils should therefore be thoroughly loosened and sanded before cultivation.

So that the root vegetable can develop its spicy aroma, it needs a sufficiently humus-rich soil. If this is not the case for you, you should work plenty of compost into the soil before planting. It is also important to avoid waterlogging, otherwise the roots will begin to rot. In addition, the parsnip does not like it too acidic - a pH value between 5 and 7 is optimal. Soil that is too acidic should therefore be limed before cultivation.

What location and soil requirements does the parsnip have?

• Sunny to semi-shady location
• Deep, loose soil
• Loamy sandy soils are ideal
• High humus content
• Uniform soil moisture
• No waterlogging or compaction
• pH: 5.5 - 7

Growing Parsnips: Instructions

Parsnips can be grown for harvest between fall and winter. For this purpose, the seeds can be sown from mid to late March at the earliest. The latest sowing date is then the end of June.

Tip: The ideal preculture for parsnips is one green manure, which deeply loosens the soil. Suitable are for example lupins (lupinus). However, you should avoid growing parsnips directly after other umbelliferous plants such as carrots, parsley, fennel (Foeniculum vulgare) or dill. Otherwise, disease or pest infestation can increase. A waiting period of four years between growing umbellifers of all kinds is appropriate.

Prepare the bed well before sowing or planting by loosening it deeply and carefully. Stones and weeds should be removed from the bed. You can do lean soil with a gift compost or with a fertilizer with an organic long-term effect - like ours Plantura organic universal fertilizer – Enrich to create the best growing conditions for the parsnips. As an alternative, you can also use a high-quality and nutrient-rich vegetable soil, such as the Plantura organic tomato & vegetable soil, use. Now create seed furrows with a depth of two centimeters at a distance of about 35 centimeters.

The seeds are then placed 10 to 15 centimeters apart and covered with soil. The seed is then watered and kept evenly moist. But be careful: the parsnips do not tolerate too much moisture. Depending on the weather, parsnips germinate after two to three weeks. If the parsnips were sown too densely, they can be isolated after four to five weeks at a distance of 10 to 15 centimeters. Purchased young plants are also planted with a row spacing of 35 centimeters and a planting distance of 10 to 15 centimeters only as deep as they were in the pot.

Step-by-step guide to growing parsnips:

• Loosen the bed well
• Enrich with compost or a long-acting organic fertilizer
• Create seed furrows
• Sowing depth: 2 cm
• Row spacing: 35 cm
• Planting distance: 10 - 15 cm
• casting
• Don't keep too moist
• Germination time: 2 - 3 weeks
• Possibly. sporadic after 4 – 5 weeks

Tip: In the bed, parsnips can be grown very well with lettuce or radishes. These are ripe before the parsnips get really big. Onions are also well suited as bed neighbors.

Caring for parsnips: Water and fertilize properly

Parsnips have a relatively long cultivation period of 160 to 200 days. And with such a long time on the bed, maintenance work naturally has to be done. First, you should regularly clear the bed of weeds so that the parsnip can grow undisturbed and without competition.

Tip: Parsnip leaves are phytotoxic. This means that contact with the skin in connection with UV radiation can cause burns. Therefore, wear gloves when caring for your parsnips.

Water your parsnips regularly so the soil is evenly moist but not wet. If the soil is too dry, the roots can burst open. If, on the other hand, it is permanently too moist, the roots can begin to grow mold. Therefore, check the soil moisture with your finger before you water.

Although the parsnip is one of the heavy feeders, it does not need to be extensively fertilized. With too much fertilizer, the leaves tend to grow to unwanted heights, while the roots remain small. If you have enriched the soil with compost or a fertilizer with an organic long-term effect before planting, it is often not absolutely necessary to add more fertilizer. A second dose can be given when the plantlets are about 10 to 15 centimeters high. Then you can ideally fertilize with a fertilizer with an organic long-term effect in small quantities. Our Plantura Organic universal fertilizer is ideal for this, as the nutrients are released slowly and gently to the plant and the soil life is also supported by the fertilizer. This in turn ensures good soil structure and this is particularly important for root vegetables.

How is the parsnip properly cared for?

• Pull weeds regularly
• Keep soil moist but not wet
• Fertilizer or compost before planting
• Fertilize again when the plantlets are 10-15 cm high

Harvesting and storing parsnips

From October, after 180 to 200 days in the bed, the first parsnips can be harvested. The easiest way to do this is with a digging fork. Use this to gently loosen the soil, then you can carefully pull out the parsnips. With 30 plants per square meter, the yield is around six to eight kilograms. From the harvested parsnips, cut off the foliage to about one centimeter.

Tip: The green of the parsnips can also be used fresh in the kitchen. Do not throw it away, but try it as a seasoning for soups, sauces or salads, for example.

The harvested roots feel most comfortable at around 0 °C, with high humidity and slightly covered with sand. This works well in the basement in a box with sand, for example. In this way, the roots last long into the following spring. However, since the roots are completely hardy, you can simply leave your parsnips outside in the bed and harvest them fresh whenever they are needed. But who has bad experiences with voles or mice, it is better to take the parsnips out of the ground in the fall. They are a real treat for unwanted rodents in winter.

tip: The longer the parsnips are stored, the tart the taste becomes. If you want to avoid this, you can also freeze the roots. Depending on taste, they are cut into strips or cubes, briefly blanched and then frozen.

How are parsnips harvested and stored?

• From October throughout the winter
• Carefully loosen the soil with a digging fork
• Pull out parsnips
• cut foliage
• Store in the basement covered with sand
• Make sure there is sufficient humidity
• Or blanch and freeze

If you want to win your own parsnip seeds, it's very easy. Select a few strong plants for seed propagation and leave them on the bed over the winter. Parsnips that have flowered in the first year are not suitable for seed production. The parsnips, which flower in the second year, later bear large, germinable seeds. The best time to harvest the seeds is when the umbels turn yellow to light brown. Then dry the seeds for a few days and keep in a dry, cool and dark place until next year.

Ingredients, taste and use of parsnips

No wonder parsnips are becoming more and more popular, because their ingredients are convincing: they contain four times as much fiber, potassium, protein and vitamin C than carrots. In addition, there are only 59 calories in 100 grams of parsnips.

100 grams of parsnips contain:

• 82 grams of water
• 523 mg of potassium
• 47 mg calcium
• 82 mg phosphorus
• 18 mg vitamin C

Other ingredients of the great root are also bergapten, xanthotoxin and imperatorin. Its low nitrate content is also remarkable. In terms of taste, the root is most likely somewhere between carrot and celery. It tastes mild, somewhat sweet, very spicy and sometimes tart. The roots are great for soups and purees. Mashed parsnips can be prepared the same way as mashed potatoes.

The vegetables are also delicious baked in the oven together with other root vegetables and potatoes and served with a herb dip. But parsnips also taste very good raw and spice up any salad. Parsnips are increasingly found as an alternative to potato chips: fried parsnip chips are a delicious snack. In addition, the parsnip roots can be made into a thick syrup that can be used as an alternative sweetener. And parsnips are also used in herbal medicine. The roots are said to have a diuretic effect and thus stimulate the appetite.