parsnip seeds
Seeds harvested in the gardens of Guédelon.
Parsnips, the forgotten root of Charlemagne’s Capitulary, were once eaten like carrots. In later centuries, however, it was supplanted by the carrot.
In stock
product description
Parsnips are biennial plants, hardy to -5°C and harvested in the first year for their roots. It likes deep soil and a sunny spot. Water abundantly until the first true leaves develop. Harvest in autumn.
Uses : Parsnips are eaten like carrots, boiled, pan-fried or in soups. Its taste is slightly sweeter and improves after autumn frosts.
Sowing : Sow directly in place, in rows, from March to June. Transplant every 15 cm when the seedling has a few leaves. Stagger sowing for year-round harvesting.
Seeds selected and harvested in collaboration with the P.A.R.C association
Net weight: 2 g (approx. 450 seeds)
