Parsnips are an abundant and reliable food source. They grow in any soil with minimal effort. Use in soups, stews, stir-fries and mashed. Our favorite recipe is mashed parsnip/potatoes (half parsnips and potatoes) with butter or gravy. Stores well in a root cellar or cool, dark pantry. Southwest adapted.
Planting Instructions: Plant parsnip seeds in spring 1/2" deep, 4" apart. Keep seeds moist until they germinate.
Seed Saving Instructions: Parsnip is a biennial, so it produces seeds in the 2nd year. Choose hardy, large roots to overwinter. In spring they will send up stalks, flower and then go to seed. Crumble into bucket when seeds are brown and fully dry. Store in a cool, dark and dry place.
Approx 100 parsnip seeds per packet