Cathy Isom tells you what you need to know about the golden child of the vegetable world. That’s coming up on This Land of Ours.
Parsnips seem to be underrated. If they’re in the produce aisle, they’re often hidden. But parsnips are actually the golden child of the vegetable world. Parsnips are actually superior to carrots.
Tasty parsnips are chock full of fiber, antioxidants, vitamin C, and vitamin K. The fiber-filled veggie helps with digestion, and studies show that it helps control blood sugar, too. The high amount of vitamin C also helps with immune function.
There are many parsnip varieties, including the All American, a faster-maturing variety that matures in 95 days. The Hollow Crown, an heirloom parsnip with long roots. The Harris Model, one of the more common varieties. And, the White Spear.
Parsnips are carrot-like root vegetables that are biennials, though typically grown as annuals. The best plants to plant alongside parsnips include: lettuce, sage, rosemary, peas, peppers, garlic, radish, and potato. It takes about 16 weeks for parsnips to mature and grow large enough for harvest to be worthwhile. Exposure to frost is recommended to ensure the sweetest, tastiest root. Wait until frost before pulling your crop.
I’m Cathy Isom…