Parsnip Guernsey

Description

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. Packing soil firmly over the seed when sown will aid germination. The parsnip tops are large and need a good 15cm 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.

Maturity 120 days from direct sowing.

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