Parsnip Guernsey

Botanical Name: Pastinaca sativa

Pre 1826 French Heirloom and cultivated in Europe for over 500 years with the French recording named varieties as far back as 1393. Seed should be sown as early in the spring as possible for the cold ground to revive the seed from dormancy. The parsnip tops are large and need a good 30-40cm elbow room in each direction. Closer spacing will result in smaller, more slender parsnips. They may be left in the ground all winter but should be harvested before they sprout again in spring or else the roots turn pithy and become inedible.

Heirloom; 10-20 degrees; 14-20 days; 30cm apart; Cooler Temps; 1.2; Direct Sow; 200 seeds; Gourmet.

NZ $3.75