Parsnips (Pastinaca)




glyphicon <%# Eval("Title") %> Seeding: from April to May
glyphicon <%# Eval("Title") %> Distance: 30.0 cm x 10.0 cm
glyphicon <%# Eval("Title") %> Height: 30 – 80 cm
glyphicon <%# Eval("Title") %> Harvest: Year 1: 24 weeks after seeding, year 2: from January to April
glyphicon <%# Eval("Title") %> Habitat: sunny
glyphicon <%# Eval("Title") %> Good Neighbours: Beetroot, Salad, Spinach, Winter purslane
glyphicon <%# Eval("Title") %> Bad Neighbours: Carrots, Celery, Fennel, Parsley
glyphicon <%# Eval("Title") %> Biennial frost-resistant winter vegetable Needs a soil rich in nutrients. It takes 6 to 8 months to grow.
Require an average level of nutrients
garten feinde


Parsnip is a winter vegetable.
The parsnip root is white-yellow and its shape is similar to Hamburg root parsley. This herbaceous plant can reach a height of about 1.20 m.
Parsnips are eaten raw with salad, cooked as a vegetable or as a soup.


Parsnips need a location in full sun with loose soil which is rich in nutrients.


Parsnips propagate generatively via seeds or vegetatively from root cuttings or by dividing the rootstock.


Beetroot, Salad, Spinach, Winter purslane


Carrots, Celery, Fennel, Parsley


Plants that are well suited for next year cultivation:

(not specified)


The following plants should not be planted in the following years:

How many years: Not to plant:
3 year(s) Parsnips


Parsnips are frost-resistant.
The roots are winter-hardy and can be left in their bed through the winter.
For a hard winter or for violent rainstorms or a very wet spring, cover the bed containing the young plants with fleece or sheeting.
Parsnips develop their special aroma when they have been through a frost.


  • Fertilise regularly, but don't work fresh dung or unripe compost into the soil.
  • Water regularly but avoid standing water. Germination is only possible if the soil is evenly moist.
  • During the growth period hoe regularly and weed.


Include voles, carrot flies, aphids
Preventative measures:

  • Remove affected parsnips from the bed. Collect and destroy larvae.
  • Wash down affected parts with a mild solution of washing up liquid.
  • Do not use fresh dung or unripe compost to mulch or fertilise.
  • Do not plant the plants to closely together.
Diseases: Fungal diseases (mildew, carrot leaf blight
  • Cut off affected leaves and dispose of them.
  • Spray parts affected with mildew several times each week with a milk-water solution.
Preventative measures: Rotating crops correctly can prevent unwanted diseases.


Harvest (roots) from mid autumn.
To do that, loosen the soil, carefully pull the parsnips out, cut of the leaves and keep the roots in a suitable place.
Parsnips can be peeled and cut into cubes and then stored in the freezing compartment.


Parsnips can be peeled and diced and kept in the freezing compartment.
Store fresh parsnips in a freezer bag in a cool, dark place or in the fridge.
Parsnip roots can either be kept for some weeks in the fridge or in a container (bucket, box) filled with moist sand in a cool and dark room, such as in the cellar.
The ambient temperature should not exceed 2°C.
Do not wash the root before storing as that shortens the time that it will keep.


Parsnip leaves are eaten as a herb, mostly raw or just briefly heated.
The root is included when cooking soups and sauces.


Location of your garden:   (Unknown Address)