Root Vegetable
Hollow Crown Parsnip is a lesser-known gem among root vegetables, prized for its large, sweet roots that reach 1 to 2 inches in diameter. With a flavor profile that blends the earthiness of potato with the subtle sweetness of carrot, this variety thrives as a fall crop and stores remarkably well through winter. At 100 days to harvest, it rewards patient gardeners with substantial yields of creamy, tender roots that only improve after the first frost.
Full Sun
Moderate
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Biennial
Moderate
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The flavor is what keeps gardeners coming back: a distinctive blend of potato and carrot that makes it stand out in root vegetable gardens. Roots grow to a generous 1 to 2 inches in diameter, providing substantial harvests from relatively modest space. Its exceptional storage capacity means you can enjoy fresh parsnips well into winter, long after most garden vegetables have faded.
Hollow Crown Parsnips are roasted whole or cut into wedges until caramelized and tender, their natural sugars intensifying in the oven. They work beautifully in soups and stews, where their creamy texture dissolves into silky richness. Mashed or pureed, they make a sophisticated side dish, and many gardeners slice and fry them as a healthier alternative to fries.
Direct sow seeds in mid-spring to early summer for a fall harvest. Plant seeds about half an inch deep in loose soil, spacing them thinly in rows or broadcast them across a prepared bed. Seeds germinate slowly, typically taking 2 to 3 weeks, so keep the soil consistently moist until seedlings emerge.
Harvest Hollow Crown Parsnips after 100 days when roots have reached 1 to 2 inches in diameter. The best time to dig is in late fall or early winter, after the first frost has sweetened the roots. Gently loosen the soil around each root with a garden fork, working carefully to avoid breaking the long taproot as you pull it free.
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