Parsnip

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Parsnips are cream-colored, carrot-shaped root vegetables that are a member of the parsley family. It is a biennial plant usually grown as an annual. As a biennial, its long, tuberous root establishes in the first year and grow cream-colored skin and flesh in the second. Left in the ground to mature, it becomes sweeter in flavor after winter frosts. Parsnip can be eaten raw but are often roasted, boiled, fried, or steamed.  An excellent source of folate, fiber, and vitamin C.

Species Parsnip, Harris Early Model
Vegetable Size 8-11 inches long, 2-3 inches in diameter

Days to Germinate

14-28

Days to Harvest

130

Germination Rate

85%

Test Date

10/20

Lifespan

Biennial
Country of Origin

United States

Sunlight

Full Sun, Partial Shade

Seeds Packed For

2021

 

Planting Instructions:

Plant 1/4 inch in soil after danger of frost has passed in Spring or 10 weeks before the last frost.

Within-Row Spacing 1 inch, thin to 3 inches
Between-Row Spacing 18-24 inches


 Nutrition Facts:

Calories 100
% Daily Value*
Total Fat 0.4 g 0%
Saturated fat 0.1 g 0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0.1 g
Cholesterol 0 mg 0%
Sodium 13 mg 0%
Potassium 499 mg 14%
Total Carbohydrate 24 g 8%
Dietary fiber 7 g 28%
Sugar 6 g
Protein 1.6 g 3%
Vitamin A 0% Vitamin C 37%
Calcium 4% Iron 4%
Vitamin D 0% Vitamin B-6 5%
Cobalamin 0% Magnesium 9%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.