Harvest – What should you consider?
Parsnips ripen in four months, so harvesting can sometimes begin as early as late summer. However, it's recommended to wait until after the first frost, as this allows the root to retain its flavor. In milder climates, the root can remain in the ground all winter, and you can harvest as needed. To do this, carefully pull the plant out of the soil and leave it in the garden bed for a few days to dry. Parsnips are best stored in sand in a cool, dark place.
Mixed culture – What are good neighbors?
Parsnips go well with: peas, carrots, radishes, onions, dill, marjoram, celery, beetroot, lettuce, marigolds, sunflowers, spinach and sweetcorn.
Botany – What kind of plant is this?
The parsnip is a biennial herbaceous plant belonging to the genus Apiaceae. Its close relatives include carrots and parsley. It has a turnip-shaped, whitish-yellow root. Its stem is ribbed, and its leaves are simply pinnate. The umbel-shaped inflorescences have yellow petals. The parsnip is a very healthy vegetable, partly due to its numerous vitamins, minerals, oils, and fiber content. Its sweet and spicy flavor is similar to carrots or celery. It can also be processed in a variety of ways. It is particularly popular in purées, soups, chips, or simply grated raw.
Cultural history – How did the parsnip come to us?
The parsnip is considered a very old cultivated plant. It is believed to have been cultivated in Central Europe as early as the Neolithic period. The ancient Romans also knew about the benefits of the yellow turnip. It was not until the late Middle Ages that it was cultivated in France, and from the 16th century onwards in Germany. In the following two centuries, the nutritious parsnip established itself as an important staple food, as it is undemanding in cultivation and storage. However, with the spread of the potato, the parsnip was displaced from its leading position. By the 20th century, the parsnip, also known as the "mutton carrot," had almost completely fallen into oblivion in Germany. In France, the Netherlands, and England, it survived considerably longer. In recent years, the parsnip has experienced a renaissance and is primarily sold at weekly markets and in health food stores.
TEXT: Merle Hildebrandt
