Give parsnips a spot in your garden this spring, and you'll enjoy their homegrown taste throughout next winter. Parsnips taste sweeter after frost and don't suffer if you leave them in the ground until you're ready to eat them.
This family also need warm temperatures to germinate and the air temperature has to reach 12C (52F) before germination occurs. Wait for spring to arrive before you sow any of them. However seeds should be acquired in good time because this vegetable regularly heads the top ten seeds list and can sell out quickly.
Pest Watch and Disease Alert
Parsnips rarely experience disease or pest problems. Rotating your crop on a three-year cycle prevents scab (Streptomyces scabies), a disease that causes corky scabs to form on roots; and soft rot, which causes water-soaked spots on the leaves and roots.
Carrot rust flies (Psila rosae) lay eggs near the crown of plants, and their larvae burrow into parsnip and carrot roots, causing rotting and reduced yields.
Cover your seedbed with a row cover to keep these pests away from your crop.
Parsnips mature in about 120 days. But the roots taste sweeter if they're left in the ground until after the first hard frost. You can overwinter parsnips by covering them with a 2-inch layer of mulch. Harvest the roots as needed throughout winter and spring. Finish harvesting before new growth begins.
Parsnips are very hardy and they can be left in the ground until April. This makes them well worth growing for winter use, because you dig them as you use them.