Parsnip

PARSNIP – A biennial herb (Paslinaca saliva) grown for its long, thick, white, sweet roots which are used as a vegetable from late autumn to early spring. To produce straight, unbranched roots, the plants should be grown in deep, rich, moist soil. As they require a long season to develop and as the seed is slow to sprout, sow it in early spring in rows 18 in. apart, scattering seeds of a quick-growing forcing radish at 3-in. intervals to mark the rows. When these are of edible size, use them and weed and, thin the parsnip seedlings to stand 6 in. apart. Cultivate cleanly all season until the foliage touches between the rows. Beginning in late fall dig as needed. Some may be stored in a root cellar or a pit for winter use when the ground is frozen; but leave enough in the ground for spring use as they are not injured by freezing. In spring dig as needed until new tops start to grow, then dig all that remain and store them in a cold place to prevent sprouting. So long as they do not start to grow, spring-dug parsnips are better than fall-dug ones.

Celery blight or leaf spot may also injure parsnips The carrot rust fly injures parsnip roots and the celery worm feeds on the foliage. The parsnip web-worm binds together and feeds on unfolding blossom-heads of both parsnips and celery. Spray or dust and cut injured flower-heads in August before moths emerge. Large green caterpillars with black cross bands (the larvae of the black swallowtail butterfly) also feed on parsnip and related root vegetables. Cow-parsnip is Heracleum; Meadow-parsnip is Thaspium.

Related Articles Of Interest:

• Parsley
• Umbelliferae
• Radish
• Raspberry