Gladiator F1 features large roots with shallow crowns so there is little wastage in use. This has proved to be the most popular parsnip that we stock: fast maturing, sweet, crisp and superb consistent quality are among its hallmarks.
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. 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 but if the ground is likely to freeze then lift early or cover (fleece or straw).
ENJOY: the flavour of parsnips is said to improve after cold weather but they are tasty from the start to the end of their season. Stored in a poly bag in the fridge they will keep up to 2 weeks. To Freeze – wash & peel then cube roots, blanch for 5 minutes, plunge into cold water and drain.
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