The subtleties of growing parsnips: from choosing a variety to collecting and storing

The subtleties of growing parsnips: from choosing a variety to collecting and storing

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Parsnips are believed to be native to the Mediterranean. He is a relative of parsley, carrots. It looks like a large white carrot with parsley leaves. In ancient times, it was widespread in Europe and Western Asia, where it was considered an exclusively fodder crop.

As a food product, parsnip became popular in the 17th century. Along with turnips, it was the staple food of the poor until it was replaced by potatoes imported from America.

Today, gardeners know 15 types of parsnips, however, only one of them is cultivated. On the territory of Russia, parsnip grows everywhere, blooming in June - July. Since, in order to grow parsnips at home, it is necessary to choose a suitable cultivated variety of this vegetable, the choice of seeds will be the primary task.

General provisions of agricultural technology

The main difficulty in planting and growing parsnips is finding quality plant seeds.

Reference. The shelf life of parsnip seeds is 1 year.

It is undesirable to feed the plant with manure, since the root crop loses its beneficial properties. It is advisable to work on the site with gloves, as there may be burns when caring for the plant. A root crop left for the second year (for the winter) gives seeds. Seeds need to be calibrated and discarded (many empty seeds).

How to choose a variety?

Breeding work with parsnips at the academic level has practically ceased in Russia. Parsnip varieties differ in terms of ripening and fruit shape. Experts recommend the following varieties:

  • Round;
  • Best of all;
  • Heart;
  • White stork;
  • Culinary specialist.


Spreads quickly, weighs - 150 -200g, productivity from 1kv. meters 3 - 4 kg.

Best of all

Medium early variety, ripens in 2 - 3 months. Weighs 150 grams. Productivity 3 kg per 1 sq. meters.


Mid-season variety, ripens in 3 months, weighs 100 grams. Productivity 1.5 - 4 kg per 1 sq. meters.

White stork

This root vegetable weighs 100 grams, ripens in 4 months, is considered mid-season. Productivity 4 kg per 1 sq. meters.


It belongs to the early varieties, ripens in 100 days, weighs 150 grams. Productivity from 1 sq. meters 3 kg.

The listed varieties are best suited for Russian conditions.

Attention: you need to sow thickly, the germination of parsnip seeds is less than 50%.

Planting outdoors through seedlings

Due to the content of essential oils in parsnip seeds, shoots are difficult to break through , which means growing this root vegetable is preferable to seedlings.

  1. Parsnip seeds are left in warm water for a day, then dried and sown in pots filled with a mixture based on peat, 3-4 seeds each.
  2. Cover the pots with plastic wrap.
  3. The substrate can be prepared by yourself from peat, sand and perlite.
  4. Film for airing is removed daily for 20 - 40 minutes.
  5. After pecking the seedlings, the film is removed.
  6. The pots are placed in the lightest place.
  7. In poor lighting conditions, additional illumination is used.
  8. Moisten the plant when the soil surface dries.
  9. Seedlings of parsnips are sensitive to picking, so they are sown in separate containers.
  10. When the seedlings form the first leaves, they can be transplanted into the beds. Seedlings are planted in the ground in mid-May. At this time, the probability of frost is minimal, and the soil has warmed up. Planting a vegetable for growing in the Moscow region is carried out in May (taking into account climatic conditions).

How to grow from seeds?

  1. Parsnips are planted in the soil where cabbage or potatoes were previously grown. The soil is dug to a depth of 20 - 30 cm, and weeds are removed.
  2. Heavy soils are enriched with humus, loamy soils - with ammonium nitrate and superphosphate.
  3. Parsnip seeds are sown 3 pieces at a depth of 2-3 cm in holes, with an interval of 10 cm from each other, with a row spacing of 40 cm.

Below you can watch a video on how to grow parsnips from seeds at home:


The optimum temperature for the growth of parsnips is 18 - 22 grams. Plant care consists in watering, loosening, weeding and feeding... Parsnips require regular watering at the stage of fruit formation. Due to the lack of moisture, the leaves turn pale, and the roots crack. Excess moisture can cause a plant to contract a fungal disease. It is important to water it correctly and systematically.

In hot weather, 5 waterings are enough, after 2 - 3 days the soil is loosened, weeds are removed. After strengthening the seedlings, the parsnip is able to suppress the weeds by itself. The first feeding is carried out 10-15 days after planting the seedlings, with nitrogen fertilizer. In mid-July, potash and phosphorus fertilizers are used.

Attention: fertilizers must be administered in liquid form.

Collection and storage of vegetables

Parsnip yield 2 - 8 kg per 1 sq. meters. Parsnips are harvested in autumn, preferably before frost. Carefully dig out the plant with a shovel, cut off the leaves, and sort it by appearance and size. Root crops are washed with warm water, cut and dried. After drying, they are heated in the oven. After cooling, they are poured into a glass container with a lid.

For storage in the refrigerator, the root crop is peeled and cut. Placed in a bag, removing air, put in a freezer. Healthy roots are placed in boxes with sand, stored at a temperature of about 0 degrees, in a cellar or basement.

Diseases and pests

Parsnips are affected by diseases inherent in vegetable crops. Fungal diseases cause great harm to parsnip crops. There are also other pests: carrot fly, striped bug, field bug. Powdery mildew and gray rot are very common among parsnip diseases.

The most dangerous pests of parsnips are striped bristles, field bugs, and caraway moths. The striped bristle feeds on the juices of young plants. Field bug - sucks juice from leaves. Caterpillars of the caraway moth destroy the testes of the plant, feed on the tissues of the inflorescence. When a plant is damaged by septoria, brown spots form on the leaves, which lead to the death of the plant.

Parsnip is a plant that is a rare combination of pleasant taste and unique beneficial properties. Read our articles on how this vegetable and root is used in folk and official medicine, cooking, and baby food.

Prevention of plant diseases

To prevent fungal diseases from infecting parsnips, the following recommendations must be followed:

  • Re-parsnips can be returned to the site not earlier than 3 years, carefully prepare the site before planting, remove the remnants of previous plants from it.
  • Before planting, process the seeds, plow the soil in time, ventilate the plant.
  • If the plant is sick, you need to immediately remove the affected specimens, and treat the healthy ones with chemicals. To destroy caraway moth, a decoction of tomato tops and laundry soap (3kg and 50gr) is used.
  • In the fight against field ticks and striped bugs, chemicals help. It is necessary to systematically remove weeds, dig up the soil, and monitor the correct moisture of the soil.

Parsnip is a natural, natural vitamin that has long been used in folk medicine.

Decoctions of parsnip root vegetables invigorate, stimulate brain activity, improve metabolism, and help with diabetes mellitus.

Tincture of parsnip root on moonshine restores mental balance, helps to stimulate mental abilities. A decoction of parsnip leaves is used to prevent hair loss. Parsnip is not recommended for the elderly and children. The root vegetable of parsnip is also used as food for pets.

Watch the video: HOW TO GROW PARSNIPS (August 2022).