Hollow Crown Parsnip Seeds

Developed in England in the early 1800s, Hollow Crown is probably the oldest parsnip still in cultivation. Long, smooth, tender, and sugary roots can grow up to 12 inches long and three inches thick. A great fall crop, Hollow Crown requires exposure to frosty weather to develop full flavour.

- Latin Name: Pastinaca sativa
- Life Cycle: Biennal, usually grown as an annual
- Days to Maturity: 100-120
- Canada Hardiness Zone: 8-9
- Planting Depth: 1-2 cm
- Plant Spacing: 5-8 cm
- Row Spacing: 45-60 cm

GROWING INSTRUCTIONS

Parsnips are a unique and somewhat obscure relative of the carrot. Brought to North America by European settlers, parsnips were the main starch crop grown until they were overshadowed when the cultivation of potatoes was widely adopted. This root vegetable is extremely hardy, thrives in cool weather, requires a long growing season and should be harvested late after being touched by a few fall frosts.

Always use fresh seeds. The germination rate of parsnips, as well as other small seeds, goes down severely as they age.

Sow seeds as soon as soil can be worked in the spring. Mix in some compost and till the soil to a depth of at least 30 cm, until it is loose and drains well. The planting bed should be at least 9°C, but warmer temps will encourage germination. Sow one seed/cm about 1 cm deep. Water in lightly and maintain moisture throughout the germination process. Dainty green leaves should be seen shooting up in 2-3 weeks.

When seedlings get to be 5-8 cm tall, thin them to a distance of 8-10 cm. Roots should receive 3 cm of water/week. Water during the hot months and dry spells if needed. Mulching will certainly help retain moisture and prevent the shoulders of the roots from greening.

Parsnips will take about 3-4 months to be ready for harvest. It will be worth the wait. Exposure to a couple frosts will transform starches in the roots into sugars, lending a pleasant, one-of-a-kind flavour. After roots reach a diameter of 3 cm, they are mature enough to harvest. Store by clipping greens and keeping at 0-2°C. Enjoy these nutrient dense roots as a sweet and nutty complement to fall/winter soups and stews!

QUICK FACTS

- The parsnip is originally native to Asia where it has been used as a vegetable since antiquity. The parsnip was very popular during the medieval ages in Europe, where it was used as a traditional vegetable, but also as a sweetener before the arrival of cane sugar.

- Parsnips were the main starch crop in North America until the beginning of widespread cultivation of potatoes during the 1850s.

- Parsnip seeds will remain viable for 1 year if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.