About
A very popular heritage variety thanks to its reliability and excellent flavour - sweet and rich and at its best roasted slowly alongside a Sunday roast. The long, elegant, tapering roots grow straight and true, given a stone-free soil, have very little core and are favourites for the show benches. Shows good canker resistance. Sow: February /March to May, Harvest: October to February.
About the genus
A small genus of flowering, biennial plants from the carrot family. The cultivated species of parsnip is well-known for its edible, sweet, cream-yellow taproot. Flowers are produced in umbels, carried at the top of upright stems in second year
Growing conditions
SunlightFull sun, Partial shade
Soil typeChalk, Clay, Loam, Sand
Soil pHAcid, Neutral
Soil moistureMoist but well-drained
AspectEast-facing, South-facing, West-facing
ExposureSheltered
UK hardinessH5
Plant details
Plant typeAnnual Biennial
HabitColumnar upright
FoliageDeciduous
Height0.1-0.5 metres
Spread0.1-0.5 metres
Time to full height1 year
Suggested usesCottage and informal garden, Wildlife gardens
ToxicityHarmful to skin with sunlight. Wear gloves and other protective equipment when handling Pets (dogs): Harmful to skin with sunlight - see the HTA guide to potentially harmful plants for further information and useful contact numbers
Care notes
CultivationGrow on an open, sunny site with deep, light soil. Keep the soil evenly moist to prevent roots splitting. Add well-rotted manure the previous autumn, especially if growing on a clay or chalk soil. Chalk and clay aren’t ideal for growing parsnips so you could also try deep containers. The ideal soil pH is 6.5-7 so adjust pH where necessary. See parsnip cultivation for more information.
PruningNo pruning required
PropagationPropagate by seed. See sowing vegetable seeds
Pest resistanceMay be susceptible to carrot fly.
Disease resistanceShows good resistance to parsnip canker