Parsnip - Hollow Crown

SKU:
CA$3.50
3.5 9 CA$3.50 - CA$9.00
Unavailable
per item
Approximately 430 seeds per gram.
Pastinaca sativa
Lot# PA31101​
Hollow Crown parsnips are an amazing parsnip.  They have roots that taper down to 30-35 cm (12-14") in length and shoulders that  reach 5-9 cm (3½") thick.  You will have to work to get these out of the ground as they are so deeply rooted.  The rewards are well worth the effort.  Hollow Crown is an age old variety with smooth skin.  Roots are white, fine grained and have a sweet buttery, slightly spicy, nutty flavor when cooked.
Planting Instructions:
  • Direct sow parsnip seeds from late March to early July. Optimal soil temperature for germination: 10-25°C (50-75°F). Seeds take approximately 14-21 days to germinate.  Sow parsnip seeds 6mm-12mm (¼-½") deep and cover over planting area to shade the soil and conserve moisture. Thin plants to 8-10 cm (3-4") apart in rows 45-60cm (18-24") apart. 
  • Soil Conditions:  Well worked rich, loose well-drained soil
  • Planting Depth:   Sow parsnip seeds 6mm-12mm (¼-½") deep.
  • Germination:  14-21 days.
  • Height at Maturity: 20-30 cm (8-12") tall.  Spread:  8-20cm (4-8") across.
  • Days to Maturity:   95-120 days.  
  • Watering:    An inch of water a week ensures good growt. The amount of rain that falls during the week affects how much you should water your garden.
  • Sun/Shade:  Full Sun    
  • Spacing after Thinning:   No thinning required.
Additional Information:
Open pollinated-untreated seeds.  Parsnips are best harvested after the first hard frost. The frost actually converts the starch in the root into sugar, making them sweet. It’s best to harvest in mid-winter, or in early spring after the soil thaws. If planning to harvest in the spring, mulch heavily so the roots won’t rot in the ground. Some varieties are better ground keepers than others. Harris Model is an exceptional ground keeper, reportedly not even needing mulching. Roots are white, fine grained and have a sweet buttery, slightly spicy, nutty flavor when cooked.  They can be boiled and mashed, roasted or baked.  Also used in stews, soups and casseroles. Parsnips become sweeter after frost, as the sugar moves from the tops into the roots.