New 2008

Specially bred for smooth, white skinned and fleshed roots which retain their colour after washing. Conical roots with shallow crowns are of excellent flavour. Ideal used as a maincrop variety for lifting from October and maintaining its quality through to April.

Sow April to May. Sow thinly, 1cm (½in) deep in drills 30cm (12in) apart. Sow clusters of 3 or 4 seeds every 20cm (8in) and thin out to the strongest seedling after germination. Germination can be very slow.

Harvest the roots from autumn onwards, leaving them in the ground if required. Fully winter hardy.

Par-boil parsnips, dip in egg and coat in Parmesan cheese, then roast in oven until golden brown.