Parsnip Seeds – Non-GMO Heirloom

Parsnip is a hardy cool-season root vegetable grown for its long, creamy-white taproots that turn wonderfully sweet and nutty after a touch of frost. These parsnip seeds (Pastinaca sativa) produce tender 8- to 12-inch roots with a rich, aromatic flavor prized in roasts, soups, and mashes. A traditional garden staple, parsnips reward patient gardeners with one of the sweetest fall and winter harvests.Who it's forIdeal for gardeners who love hearty cold-season vegetables and cooks who want a sweet, nutty root for roasting, purees, and winter stews.How & when to plantDirect sow parsnip seeds in early spring, 2–3 weeks before the last frost, as they need a long season. Sow 1/2 inch deep, 1 inch apart, in rows 12–18 inches apart, thinning to 3–4 inches. Use fresh seed and keep the soil consistently moist during the slow 2–3 week germination. Give full sun and deep, loose, stone-free soil. Grows well in USDA zones 2–9.HarvestRoots are ready in about 110–120 days. For the best flavor, wait until after one or two hard frosts, which convert starches to sugar; parsnips can even be left in the ground and dug through winter.Benefits & usesSweet, nutty parsnips roast beautifully, mash smoothly, and add depth to soups, stews, and stocks. Their cold-hardy nature makes them a valuable crop for extending the harvest into the coldest months.Growing guide: New to this variety? Read our full guide, How to Grow Parsnips From Seed, for step by step sowing, spacing, and harvest tips.