Parsnips are an exceptional root vegetable, prized for their depth of flavor and ability to improve in sweetness as winter frosts set in. However, many gardeners find getting them started to be a challenge. Issues like poor seed quality, sowing too early, and impatience can hinder success, but with the right approach, growing parsnips can be straightforward.
Why Parsnips Are Worth the Effort
Parsnips thrive in cooler temperatures, and as they grow, the starches in their roots convert to sugars, making them sweeter as winter progresses. These vegetables are unique in that they actually improve in flavor during cold weather—a rare trait among vegetables. Late-maturing varieties are especially valuable as they help fill the “hungry gap” in early spring, when most stored vegetables have been used up and the first crops of the new season aren’t yet ready.
Choosing the Right Seeds
The key to successful parsnip cultivation lies in the freshness of the seeds. Unlike many other vegetable seeds, parsnip seeds only remain viable for one growing season. You must buy fresh seeds every year. Seeds harvested the previous summer are the only ones that will reliably germinate, so never attempt to reuse old seeds. This is one of the most common reasons for parsnip failure, but it’s easily avoided by ensuring you’re using fresh, high-quality seeds.
Timing Your Sowing
Another obstacle many face is sowing at the wrong time. While it may be tempting to sow early in the season, parsnips need soil temperatures of at least 10-12°C (50-54°F) to germinate effectively. Planting when it’s too cold will often result in rotting seeds, leading to failure. To be certain your soil is warm enough, a good rule of thumb is that it should be comfortable to sit on with bare skin. If you don’t have a soil thermometer, you can test with your elbow—if the soil feels warm, it’s time to plant.
Patience Pays Off
Parsnips take time to germinate, often requiring up to a month to emerge. During this period, it’s easy to feel discouraged, especially when other vegetables are sprouting much faster. However, patience is crucial. Once seedlings appear, they will grow steadily, and you’ll see that the wait was worth it.
When sowing, space parsnip seeds 3-5cm (1-2in) apart in rows, with about 40cm (16in) between rows. A helpful tip is to sow quick-growing radishes alongside the parsnips, which will germinate quickly and mark where the parsnip seeds have been planted. As the parsnips sprout, the radishes can be harvested, leaving clear paths for weeding and further care.
For the impatient, you can speed up germination by pre-germinating the seeds. Simply place them on wet kitchen paper or cotton wool pads and keep them in a warm place. Once roots appear, you can sow them directly into the soil, ensuring better success rates.
Growing and Harvesting
As your parsnip seedlings grow, it’s important to thin them regularly. Start by removing every other seedling when they reach 2-3cm tall, then continue thinning every few weeks until the plants are spaced 15-25cm (6-10in) apart. These earlier thinnings can be eaten as mini parsnips, while the remaining plants mature into full-sized roots.
Water your parsnips only during dry spells. They are hardy and thrive in dry conditions, where they will grow deeper roots searching for moisture. You can harvest parsnips as soon as the foliage starts to die back, but waiting for a light frost will enhance their sweetness.
Parsnips can stay in the ground until needed, but in regions with freezing winters, it’s a good idea to lift the roots before the ground freezes solid. Store them in a cool, dry place if needed.
Enjoying Your Harvest
Once harvested, parsnips are incredibly versatile. Their natural sweetness shines when roasted, especially with a drizzle of honey, which enhances their flavor and creates a beautifully sticky finish. Whether you’re making hearty winter dishes or enjoying them as a side, parsnips are a delightful reward for your patience.