Horti Tops® Parsnip Guernsey (Hollow Crown)

Parsnip Guernsey (Hollow Crown) (Pastinaca sativa)

The Forgotten Winter Treasure

Parsnips were once as common as potatoes before the potato arrived from the Americas. These sweet, nutty roots deserve rediscovery. Unlike carrots, parsnips require frost to reach their full sweetness – the cold converts starches to sugars.

The Sweetest When Frozen

Many gardeners leave parsnips in the ground through winter, digging them as needed even through snow. Each freeze-thaw cycle increases their sweetness. Spring-dug parsnips are sweetest of all, though they must be harvested before new growth begins.

Cooking Parsnips

Roasted: The ultimate parsnip preparation. Cut into chunks, toss with oil, and roast at 200°C until caramelized and tender. The edges become almost candy-like.

Mashed: Cook like potatoes and mash with butter and cream. Mix with mashed potatoes for extra flavor.

Chips: Slice thin with a vegetable peeler, toss with oil, and bake until crispy. Addictively sweet and crunchy.

Soup: Roasted parsnip soup with apple and a touch of curry is sublime.

Growing Tips

Parsnip seeds are notoriously slow and unreliable to germinate – always use fresh seed and sow thickly. The long growing season (4-5 months) means starting early. Deep, stone-free soil produces the straightest roots.

Growing Parsnip Guernsey (Hollow Crown)