Parsnip White Gem is an old English variety. It is a parsnip variety that looks like a small white, winter carrot. This frost-resistant ‘forgotten vegetable’ only gets tastier and sweeter from some frost. This plant from the Screenflower family (Umbelliferae) includes: Aniseed, Mountain Fennel, Dill, Fluteswort, Spotted Hemlock, Common hogweed, Caraway, Chervil, Cumin, Coriander, Lovage, Parsley, Celery, Fennel, Wild Carrot and Ground elder. The tapering root of Parsnip White Gem grows about 20 cm long and has a deliciously sweet, tasty and anise-like flavour.
Parsnip is very healthy. It contains the following vitamins, among others: B1, B2, B3, B5, B6, B11, C, E and K. And the minerals: calcium, phosphorus, iron, potassium, copper, manganese, magnesium, selenium and zinc. And also lots of fibre and protein and few calories. Parsnip can be eaten raw in salads and raw vegetables. Grate it finely just like carrots. But it can also be boiled, steamed, braised, cooked in the oven and added to soups, stews and mashed potatoes. Parsnip can also be used as a substitute for flour or cornstarch to thicken soups and sauces. Parsnip can also be used to sweeten cakes, pies, jam, desserts and other sweet dishes. Parsnip is very tasty with: Basil, thyme, parsley, olive oil, balsamic vinegar, honey, eggs, dill, crème fraîche, butter, minced meat, beef, pork, lamb, chicken, chives, milk, salmon, tuna, mackerel, sage, apple syrup, apple juice, cheese, rice, pasta, noodles, rosemary, parmesan cheese, serrano ham, bacon, white wine, risotto rice, italian herbs, hazelnut and beer. And with other vegetables such as: carrots, potatoes, sweet potatoes, onions, leeks, red onions, garlic, turnips, celeriac, mushrooms, shallots, spring onions, beets, mangetout, green beans, carrots, cauliflower, broccoli, Brussels sprouts, pumpkin, peppers, tomatoes and kale. Parsnip becomes limp quite quickly after harvesting. You can keep parsnips in the vegetable compartment of the fridge for 3 - 4 days. Put it in a plastic bag with holes in it. You can also freeze parsnip in pieces after it has been blanched briefly. In this way parsnip can be kept for 6 months. Hardy biennial.
Outdoor sowing: February - May
Germination: 14 - 28 days
Germination temp: 15 - 20 ºC
Sowing depth: 1 - 1½ cm
Plant spacing: 15 cm
Row spacing: 35 cm
Planting position: sunny - partially shade
Days till harvest: 170 - 180
From February to May it's possible to sow outside in the garden, but do'nt sow if heavy rain and extreme cold is expected. Sow 1 to 1½ cm deep in well loosened soil from which all stones have been removed. Parsnip needs a sunny spot with partial shade. Sow in rows 35 cm apart. The germination time is 14 - 28 days, but depends on the weather. If no seedlings have emerged after 28 days, it is best to sow again immediately.
When the seedlings are large enough to handle, thin them out to 15 cm per plant. As the seedlings have a very delicate root system, it's better not to replant the thinned-out specimens in another place. Keep the seedlings well moist and weed free.
Parsnips are ready for harvest when the leaves turn yellow and start to die. Parsnips can be kept for one to two weeks in the vegetable compartment of the fridge. If stored in a cool, dark place such as a cellar, they will keep for about a month. Parsnips can also be left in the field until deep into the winter, but make sure that the roots are not flooded by excessive rainfall.
