Durgan
Attractive To Bees
Parsnips can be difficult to germinate. My method is to plant the seeds always fresh from the year before. Parsnip produces seed the second year and one plant produces zillions.
The seeds are planted carefully with good spacing about 5 inches and a board raised slightly with cross pieces is placed over the row until germination occurs. The board keeps the seeds damp and can be watered with a container by pouring water on top of the board. The seeds are not disturbed. Enough water seeps under to maintain moisture levels. The board keeps the soil from drying out under a hot Sun. My germination rate approaches 100%, usually around eleven days.
They are steam cooked for about five minutes after being cut in half longitudinally. Any sized parsnip can be utilized. Parsnips cook very quickly. After steaming the pieces are placed on a cookie sheet, then butter is added to the top with a sprinkling of brown sugar and placed under the broiler until slightly brown. Even kids like them prepared in this manner. Left over pieces can be kept in the refrigerator and eaten similar to a previously cooked cold pancake. Parsnips are most filling.
Parsnips can take a lot of cold temperatures. Even in my Zone 5 they are left in the ground to over-winter, and any left over are very much alive come Spring. No insects attack them in my area. They can get quite large, and I have never had woody ones. I use them as soon as they get large enough to handle.
The seeds are planted carefully with good spacing about 5 inches and a board raised slightly with cross pieces is placed over the row until germination occurs. The board keeps the seeds damp and can be watered with a container by pouring water on top of the board. The seeds are not disturbed. Enough water seeps under to maintain moisture levels. The board keeps the soil from drying out under a hot Sun. My germination rate approaches 100%, usually around eleven days.
They are steam cooked for about five minutes after being cut in half longitudinally. Any sized parsnip can be utilized. Parsnips cook very quickly. After steaming the pieces are placed on a cookie sheet, then butter is added to the top with a sprinkling of brown sugar and placed under the broiler until slightly brown. Even kids like them prepared in this manner. Left over pieces can be kept in the refrigerator and eaten similar to a previously cooked cold pancake. Parsnips are most filling.
Parsnips can take a lot of cold temperatures. Even in my Zone 5 they are left in the ground to over-winter, and any left over are very much alive come Spring. No insects attack them in my area. They can get quite large, and I have never had woody ones. I use them as soon as they get large enough to handle.
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