Parsnip
Pastinaca sativa
T
he parsnip was the root of choice in Eu- in sweetness is remarkable. It’s important to dig
rope and very popular in the New World out this late harvest crop entirely, since they
until the late 19th century, when it got re become woody and fibrous if left for a second
placed by the potato. But it is still my favorite season.
root vegetable. I love it for all kinds of reasons, One other odd fact is that they do not do
but mostly for its taste and cooked texture: well when the soil has been recently fertilized
sweet and nutty and lusciously smooth and or has had a fresh manure application. It’s
creamy. much better to lay on that kind of nourishment
When cultivating , be careful to thin out the a year ahead, so that it matures and the nitro
roots early, as they need more space than car gen levels are lower. Too much nitrogen causes
rots and a lot more time, which explains why the parsnip to become hairy.
they cost so much more than carrots. All this You’ll also need to do some digging to give
means they make a good candidate for the the roots good, even soil density so that they
home garden. can attain their full potential (up to 10 inches).
You’ll need to start them as soon as the soil
can be worked. The seed can germinate when
the soil goes over 40ºF. I gave mine a monthly
dose of liquid fish fertilizer and left them alone
until late fall or winter. I cut off the green tops The Numbers
in the late fall as they wilted and covered the For each 100 g boiled (3.5 oz ; ½ cup): 71 calories, 0 g
bed with mulch 4 inches deep. Th e diff erence fat, 0 g saturated fat, 17 g carbohydrate, 1 g protein,
4 g dietary fiber, 10 mg sodium
202 • GROWING AT THE SPEED OF LIFE
