Description:

This ancient variety, from the same family as carrots, is very productive and resistant which makes it easy to grow. Its roots, smooth and white, have a pronounced flavor. Parsnips are eaten either cooked in soup, soup, pot au feu or as an accompaniment, or raw, grated into salad.

Culinary tip:

Parsnips have multiple culinary uses. Cooked in soup, soup, pot au feu or as an accompaniment to meats and fish, or raw, grated in salad.

Soil tip:

For beautiful roots, sow in a soil without pebbles. Parsnips like humid climates. Don't hesitate to straw (cover with plant matter).

Culture advice:

1. Sows: Sow from March to June, on the fly by scattering the seeds or in lines spaced 30 cm apart.
2. Lightening: After 10 to 15 days, thin the smallest plants to leave only one parsnip every 20 cm.
3. Harvest: Harvest from May to October. Parsnips can be kept in the cellar. It can also spend the winter in the ground; jellies will give it flavour and sweetness.

Plants:

Parsnips like the proximity of leeks because they protect each other from pests including the fly.

Bag comprising 9g of seeds

Performance:

3x3 m

The stages of sowing: