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pastinaca sativa

Hollow Crown Improved Parsnip - Heirloom, Open Pollinated, Non GMO Seeds

Plants produce 12-14"  tapering roots  that can grown 2-3" wide.  These long white roots are sweet and slightly spicy  with a fine texture. "Hollow Crown'  Refers to the top of the root where the foliage sprouts from, which sinks down slightly. If left in the ground until after the first frost the roots will become sweeter and even more delicious.

Days to Maturity 105

Packet Contains appx 200 seeds

Regular price $3.50 CAD
Regular price Sale price $3.50 CAD
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Growing Parsnips - Benefits and Instructions


Benefits of Growing Parsnips

  • HandlingIf you are picking parsnips from your garden, be sure to wear gloves. The leaves of the parsnip plant can cause skin irritation, especially on a sunny day. 
  • Nutritional Profile - Parsnips are rich in soluble and insoluble fibre, vitamin C, potassium and calcium.
  • Use in: Salads, soups, stews, roasted, pickled.
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Growing Instructions 


Sun Exposure: Choose a full sun location. 
Soil: A soil pH of 6.5. Requires a rich, deeply cultivated soil with plenty of organic matter; incorporate compost or well-rotted manure prior to planting.
Moisture: Adequate moisture and a cool soil temperature of 15-18 degrees C is essential for good germination which may take up to 21 days.
Planting: Parsnip seed does not keep well from year to year; use only fresh seed, sowing as early as ground can be worked.
Spacing:   Plant 9 parsnips per square foot of growing space using Square Foot Gardening Method.  Or plant in rows 18-24 inches apart.
Sow seeds: Sow seed 1⁄2 inches deep 



Harvest any time once roots are adequately sized. Parsnips are tender and flavorful in the fall. A few light frosts will improve the flavour. They may also be mulched and left in ground over winter and dug as the ground thaws.


Remove and discard parsnip greens before storing. Store unwashed parsnips in a cool dark place, just as you would carrots.  A root cellar is best, though a basement or garage will work. Storing in damp sand is ideal, and can help parsnips last up to 6 months. Parsnips can also be canned, frozen or pickled.


Bush bean, garlic, onion, pea, pepper, potato, radish.

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