Vegetable

• Crops in : 100-105 Days

Description

The world's first hybrid parsnip. Fast maturing, consistent high quality flesh, silky-smooth white skin. Very good canker resistance and 'true' sweet parsnip flavour. Excellent for exhibition.

Sowing Instructions

For long parsnips you need a deeply dug soil which has been manured for a previous crop. However, they will do well on ordinary well drained and cultivated soil. Sow April to June, 1cm (½ inch) deep in drills 30cm (12 inches) apart. Sow clusters of 4 seeds every 20cm (8 inches) and thin out to the strongest seedlings after germination. Germination is very slow and it is helpful to sow a pinch of lettuce seeds between each cluster of seeds. They will mark the row and can be cut before the parsnips need the room.

Nutritional Information

Parsnips are a good source of energy boosting carbohydrates and are high in Vitamin C and potassium.

Kitchen Notes

Parsnips are much underrated mainly because of a lack of imagination in cooking. Fried parsnips can be a gourmet masterpiece. Boil first and finish off in a frying pan with a knob of butter and sprinkle with brown sugar. Thus prepared they acquire a particularly crisp and sweet taste.