The parsnip has been cultivated since at least the Roman times, it was said that Emperor Tiberius regarded parsnips so highly that he allowed Germany to pay part of its tax to him with parsnips. We believe that frost improves flavour of parsnips, making the roots sweeter. They were used as a sweetening agent before the arrival of sugar in Europe. In Tudor times parsnips were a common ingredient in bread. In France it is often regarded as cattle fodder, while in Italy parsnips were fed to pigs. Parsnips are said to improve cardiovascular health, they contain high levels of potassium which helps to reduce blood pressure & stress on the heart.
They are very low in calories & contain high levels of dietary fibre, as well as being reasonably high in vitamins, B,C,E & K, manganese & Iron. Parsnips require an open position growing well in light, but in deep well cultivated soil. Do not sow seed on recently manured ground as this will cause the roots to ‘fork’ . The addition of a general purpose fertiliser shortly before sowing will be beneficial.
Always read sowing instructions on seed packets.
Blog & research by Mark Burton (Allotment Secretary)
