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Southern Exposure Seed Exchange - Flavorful, sweet, 5-7 in. stout parsnips with smooth white skin. Short, stout roots are good for heavy clay soils. This hardy root vegetable develops a sweet, nut-like flavor after it has been heavily frosted. Parsnips were once a common vegetable at the dinner table and they deserve to come back in style. In the 1800s parsnips were often used to make marmalade and wine.
Instructions - Sow seed in spring as soon as soil can be worked; sow within a few weeks of last spring frost at the latest. Seeds may take 2-3 weeks to germinate and soil must not dry out. Radishes may be used to prevent soil crusting and to mark the location. Parsnips are even slower to germinate in hot soil and will be overwhelmed by weeds before they can germinate, so plant early!
A heavy frost may be necessary for full flavor development. Roots may be harvested or left in place during the winter for use in the spring. For a winter supply place roots horizontally in small boxes filled with garden soil or sand. Bring a box inside to thaw as needed.
Firefly Farm & Mercantile may substitute seed vendors from time to time because of the availability
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