Organic Parsnip Guernsey

Pre 1826 French heirloom, cultivated in Europe for over 500 years. Seed should be sown as early in the spring as possible for the cold ground to revive the seed from dormancy. Produces creamy-white, wedge shaped roots and a leafy top. Closer spacing will result in smaller, more slender parsnips.

For best results when sowing firmly press the soil down on top of the seeds to ensure good soil to seed contact.

They may be left in the ground all winter but should be harvested before they sprout again in spring or else the roots turn pithy and become inedible.