This is the best way to keep them safe

When do parsnips have to be stored?

Parsnips are winter vegetables that aren't harvested until late in autumn or winter.

• Parsnips sown in March are ready for harvest as early as September
• otherwise it is harvested in January or February
• the bed is the best place to store parsnips
• Parsnips that are still in the ground can also tolerate frost
• then they taste even better

On frost-free days, parsnips can be easily harvested for use. However, voles also love these delicious roots. If you are struggling with this plague, then it is better to get the roots out of the ground.

Keep parsnips in the refrigerator

Freshly harvested parsnips or parsnips bought in the supermarket can be kept in the refrigerator for several days until they are consumed. Remove the greens and wrap the tubers in a damp kitchen towel before adding them to the vegetable drawer.

The tubers are neither washed nor peeled beforehand. It is sufficient if you remove the coarse dirt with the vegetable brush. Only when the parsnips are processed further may they come into contact with water and paring knives.

Winter in the cool cellar

You can store parsnips in a suitable basement room even longer than in the refrigerator. So that the parsnips do not lose too much moisture over the winter months, they should find similar conditions in the cellar as in the bed.

Put the tubers in a container with slightly moistened soil and place it in a dark place. If necessary, you can harvest individual tubers from the winter quarters at any time.

Parsnips can also be put in the freezer

Wash and peel the fresh parsnips, generously cutting out any rotten spots. Then you can cut the rather large roots into bite-sized pieces.

Parsnips, both raw and blanched, can be frozen for around six months. If you are blanching the parsnips, the pieces should cool and dry well afterwards.