An old, traditional Australian favourite.  The first records of Parsnip 'Hollow Crown' being grown come from 1852.

Culinary Uses

My personal favourite way to enjoy Parsnips is diced in a simple Minestrone soup along with diced Carrots, Celery, Swedes, Onions and Potato, Red Kidney Beans, Vegetable Stock, Crushed Tomatoes and Herbs.  They can also be steamed or roasted.

Cultivation

Parsnips require a deep, well-cultivated soil to grow best.

When To Sow

In the subtropics, sow Parsnip seeds from June to September.  In temperate areas sow from August to October.  In colder regions of Australia, sow from September to November.  Parsnip germinates best when soil temperature is maintained between 10 and 20 degrees Celsius.  Unfortunately Parsnips do not grow well in the tropics.

How To Sow

Sow Parsnip seeds 1cm deep spacing plants about 10cm apart to allow plenty of room for their thick tap-roots to grow.  Sow several seeds per hole as some of the seeds may not be viable or take an exceptionally long time to germinate.  Parsnip seeds will die if they are allowed to dry out once germination has begun, so keep well watered until the seedlings have all emerged.  Firm the soil down above the seeds to keep the moisture in.

Germination Time

Parsnip seeds are notorious for being slow to germinate, taking anywhere from 14 days to germinate if you're lucky, up to a staggering 42 days depending on soil temperature and other factors.  

Harvest Time

Expect to dig up your Parsnips between 17 and 20 weeks after sowing the seed.  Harvest ideally after a period of frost or prolonged cool weather as this causes starches in the root to be converted into sugars, improving the flavour of your Parsnip roots.