Vegetable

Description

Very vigorous, uniform, smooth white-skinned roots and a creamy flesh with sweet flavour. Producing large wedge/bayonet shaped roots with shallow crowns. Good canker resistance.

Sowing Instructions

Sow April to june, earlier sowings may attract canker. 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.

Aftercare

Harvest September onwards. Stores well for winter usage.

Nutritional Information

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

Kitchen Notes

Parboil then grill with a sprinkling of Parmesan.