Say hello to Parsnip Aromata, the deliciously delightful result of years of selection for flavour and texture will open the doors on a whole new culinary experience. Aromatic, mild & sweet, crisp & tender, this variety is so moreish it can be eaten raw…think coleslaw and remoulade. They roast beautifully too or can be served as a mash. Flavour pairings to think about are bacon, marmite (a match made in heaven), blue cheese, cumin for starters.
This variety is part of our naturally nurtured range, the seed comes from an organic source.
Sow: parsnips are renowned for erratic and slow germination in wet &/or cold conditions. Try warming the soil under cloches for 2/3 weeks before sowing later in mid/late spring. Soaking the seeds overnight can help. Alternatively sprout the seeds on damp kitchen towel on a windowsill and plant out as soon as they germinate (before they root into the towel)..
Grow: water during a dry summer. Lift as needed from October through to March.
Enjoy: these have been a revelation – I have been through my herbs and spices experimenting! Cumin is my fav, nutmeg and mixed spice for a christmassy twist and I love marmite! To Freeze your parsnips – wash & peel then cube the roots, blanch for 5 minutes, plunge into cold water and drain.
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