Parsnip White Gem

'White Gem' parsnip is a reliable, popular variety that produces short, fleshy, broad-shouldered roots with smooth white skin. It is recommended for growing in heavier soils and shows good resistance to canker. Sow from March to June and harvest 4 months later.

The parsnip (Pastinaca sativa) is a biennial root vegetable, grown as an annual. It belongs to the Apiaceae family alongside carrots and parsley and has been cultivated since the Middle Ages for its long, fleshy, yellow to white edible taproot. It has an instantly recognisable sweet, earthy flavour and is packed full of nutrients, including fibre, minerals and vitamins C, K and B9 (folate). Parsnip has antioxidant and anti-inflammatory properties. It can be prepared in a variety of ways: added to hearty soups and stews, fried, roasted, mashed, and even grated raw into colourful salads with beetroot and carrot.

Parsnips enjoy light, deep soil. Prepare the seedbed in late autumn or early spring by digging it over thoroughly and amending with well-rotted manure or compost when necessary (3 kg/m2).

Harvesting and storing: parsnips are ready to harvest when the leaves start to die back, from late autumn through till January. Lift the roots gently with a garden fork, cut off the remaining leaves and leave them to dry for a few hours before storing in a cool, dark place such as a cellar or garage. They can also be left in the ground and protected from hard frosts with a layer of mulch. Mild frosts are not a problem - they actually improve the flavour of parsnips by turning the root starches into sugars.

Good to know: In milder climates, parsnips can be sown in the autumn.