Sowing: Sow parsnip seeds in spring for autumn harvest; sow seed 2-4 weeks previous than without equal expected frost to 4 weeks after without equal frost. In mild-winter spaces sow in early summer season for wintry weather harvest or in autumn for a spring harvest. Sow seeds ¼-½” (6-13 mm) deep. Parsnips will also be slow to germinate—from 5-28 days; about 21 days at 60°F (16°C). To beef up germination, soak seed in water for a day previous than planting. Expand parsnips in compost-rich soil stones free to a depth of 18” (45 cm). Expand parsnips in whole sun to partial colour.
Emerging: Thin a good fortune plants to 3-4” (7.5-10 cm) apart in all directions. Keep the soil evenly rainy all through the early levels of root expansion to prevent the roots from splitting. Somewhat art work well-rotted compost or manure spherical plants 4-6 weeks after seedlings emerge. Aspect-dress plants with fish emulsion once a month all through the emerging season. In severe wintry weather climates protect unharvested roots from freezing over the wintry weather with 6-10 inches (15-25 cm) of straw.
Harvesting: Parsnips may well be ready for harvest 95-100 days after sowing. The sweetest roots are lifted after heavy frosts in overdue autumn. Complete your harvest by way of early spring previous than top expansion begins yet again. Roots left inside the ground all wintry weather will have the most productive style, sugar content material subject material will building up with cold local weather. Do not go away roots inside the ground a second season as they’re going to turn out to be too fibrous to devour. Parsnips will keep inside the refrigerator for 2-4 months in perforated baggage or boxes.
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