Backyard Gardener: Parsnips for the Garden
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Hello Mid-Ohio Valley farmers and gardeners! Wow, summer time weather is upon us as we experience the first 90 degree F temperatures of the growing season. I see many local farmers baling hay and planting crops. It has turned a bit dry, so the garden will need watering.
Many gardeners want to know the best time to water is. I recommend early morning watering before 9:00 am. If you do get any of the leaves wet, the plant foliage dries quickly. The rapid drying of plant foliage helps guard against the development of fungal diseases Make sure you water at the root level. I do not recommend using a sprinkler for the vegetable garden.
Watering at midday is less efficient because of rapid evaporation. Many backyard gardeners use a drip irrigation system or soaker hose, so it will not matter if you water in the morning or evening. My final thought, water when you have time in the summer but try to do it early morning or late evening and at the root level.
This week I want to discuss root crops, specifically parsnips. Root crops are valuable additions to the backyard garden because they extend the growing season. Many root crops actually taste better after a fall frost and have a long storage life.
Valuable root crops that are a part of our gardening heritage have become "forgotten root crops" including celeriac, horseradish, parsnip, rutabaga, salsify, turnip, and leeks.
Root crops need well-drained, deeply tilled, loose soil to produce their best. Adding compost can help improve tilth of heavy clay soils. Raised beds at least 6-8 inches deep and deep cultivation will also overcome deficiencies of heavy soils. Raised beds allow for easier digging at harvest and let long-rooted crops such as parsnips and salsify grow longer and smoother.
Root crops are not generally limited by soil pH. However, if the fungal disease club root is present, a pH of 7 is best for turnips and rutabagas. A soil test of the planting site will specifically address both pH and fertility needs.
Parsnips are an under-appreciated vegetable. They are a member of the parsley family, resembling an ivory-colored carrot. Parsnips are native to Europe and Asia and were popular with the ancient Romans. The plant was introduced to North America by the colonists in the 1600s.
Parsnip enthusiasts insist that parsnips steamed, sliced and served with butter are quite delicious. It has a sweet, nutty flavor that enhances soups and stews. Parsnips are a nutritious member of the carrot family and a good source of vitamins B6 and C and potassium. It is actually a biennial but is grown as an annual. Parsnips are one of the hardiest vegetables in the garden and the flavor is enhanced by frost.
These sweet-flavored, earthy-tasting roots have a long growing season, nearly 120 days. Plant parsnip seeds in early April in deep, fertile soil. The long, tender roots are easily checked and deformed by any resistance so the soil must be loose and well-prepared.
Recommended varieties are All American, Hollow Crown, Harris Model, Cobham Improved Marrow, Andover, and Lancer. Parsnips taste best after exposure to near-freezing temperatures of fall and early winter. Harvest roots that are 1-and-a-half to 2 inches in diameter.
Similar to carrots, parsnips like a deep, well-drained soil. Seeds germinate best when soil temperatures are 50∂F to 70∂F. They are slow at the gate to get started. Even at these temperatures, seeds may take three weeks or more to germinate. Because of poor rate of germination, it should be sown thickly. Fresh seed should always be used since it is short-lived.
Be careful not to let the soil dry out and crust during this period or the small seeds may have difficulty breaking through. Some gardeners sow radishes in the row as a marker crop and to help break soil crusting.
Cultural requirements for parsnips are very similar to those of carrots. They require consistent moisture, but are relatively untroubled by insect and disease pests. Their longer growing period requires vigilance for weed management.
Harvest roots when they reach 1 inch in diameter. Expect about 70 roots per 25-foot row. Roots can be left in the ground for harvesting throughout the winter if a few inches of soil cover the crowns. Roots harvested in the early spring are especially tender and sweet.
When picked, parsnips look like a white to cream colored carrot about 8-12 inches long and have a nutty, celery flavor. Pick firm and dry parsnips. They can be stored in refrigerator in an unsealed bag for 3 weeks or longer. Smaller parsnips may have more flavor and tenderness.
When cooking, parsnips can be used much like carrots and other root vegetables and work well in soups. Parsnips can be roasted, cooked in butter, and added to stews. They can be thinly sliced and deep-fried to make parsnip chips.
They can also be cooked and mashed similar to potatoes. They are great chopped with other root vegetables, drizzled in olive oil and lightly seasoned with salt, pepper, garlic, thyme and roasted at 350 degrees F for 1 hour, or until soft.
Contact me at the Wood County WVU Extension Office (304)-424-1960 or at jj.barrett@mail.wvu.edu with questions. Until next time, Good Luck and Happy Gardening!