Parsnip White Spear

British bred and delicious.  White Spear is only recently available and deserves a chance in your garden. The smooth very white roots are half-long through the autumn and early winter, perfect if your soil isn’t and a good choice for raised beds and containers.  After this they will put on a growth spurt, both bulking up and extending their roots – spearing into the soil to quite some depth!  If you want chunky long roots make sure your soil is well dug before sowing and wait until the new year before digging them up back up.

SOW & GROW: in March to May warm the soil using cloches for 2/3 weeks before sowing, keep cloches on while they get going.  From later March you probably won’t need cloches when sowing.  Parsnips are renowned for slow erratic germination: try sprouting the seeds on damp kitchen towel & planting out before they root. Water in dry summers. The tops die down in the autumn, lift from Sept – Feb. 

ENJOY: half-long roots before Christmas, after that they bulk up and extend much longer!. Try parsnip chips tossed in olive oil and baked.  As a roasted veg with carrots and peppers.  In soup… versatile and delicious. Parsnips can be cubed, blanched then frozen.