Parsnip- Guernsey

Description

Parsnip, Guernsey (Pastinaca sativa) is a premium variety of parsnip known for its smooth texture, excellent flavor, and high yield. It is especially loved for its creamy, nutty taste that becomes sweeter with frost, making it a popular root vegetable in both savory and sweet dishes.

Features:

Appearance: Guernsey parsnips are long, cylindrical roots with smooth, pale, creamy-colored skin. They can grow up to 12–14 inches in length, with a hearty, slightly tapered shape.

Flavor: The flavor is rich and slightly sweet, with earthy undertones. The sweetness intensifies after exposure to frost, making them perfect for winter harvest.

Texture: The flesh is smooth, creamy, and tender when cooked, ideal for mashing, roasting, or adding to stews and soups.

Uses:

Soups & Stews: Guernsey parsnips are perfect for roasting, pureeing, or adding to soups and stews. They absorb flavors well and contribute a velvety texture when blended.

Mashed or Roasted: Mash them with butter and seasonings for a creamy side dish, or roast them with olive oil and herbs for a flavorful vegetable dish.

Baking & Desserts: The natural sweetness of Guernsey parsnips makes them suitable for inclusion in cakes, pies, and even parsnip muffins.

Pureed: They also make a great base for creamy purees, mixing wonderfully with other root vegetables like carrots or potatoes.

Planting Instructions:

Planting Depth: Sow seeds 1/2 inch deep.

Spacing: Space plants around 6 inches apart in rows, with 12–18 inches between each row to allow ample room for root development.

Planting Time: Best sown directly into the ground in early spring, as parsnips thrive in cool weather and mature over a long growing period. For a fall harvest, sow seeds in late spring to early summer.

Sun & Watering: Prefers full sun to partial shade. Regular watering is needed, but avoid waterlogging the soil. Keep the soil well-moistured, especially in dry spells.