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Product Description
Parsnips make one of the best winter soups - three parsnips, one large onion, one apple, one potato and couple of teaspoons of Garam Masala - mildly spicy, warming and delicious (see p427 Garden Cookbook). This is an excellent, sweet, heavy-producing parsnip, which never gets too big and woolly. Try not to eat every single root as, left in the ground, these have beautiful acid-green, dill-like flowers late next spring. They're well worth the wait.
- Hardy annual
- Sow: March-May
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Seeds: 400
Sowing: Direct sow in lines or block in mid to late spring. 15-20cm between rows. Final Thinning/Planting Distance: 10cm Harvesting: Parsnips are a long term crop, in the ground for about 8 months before harvesting. Harvest September-March.
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