Every time I make chicken soup using my grandmother’s recipe, I include her secret ingredient: Parsnips. Until she gave me that recipe, I had never heard of parsnips. Luckily, they are grown in Niagara County, and I’ve been using them more and more.
Parsnip is a root vegetable. It looks like a white carrot. The seeds are planted in well drained soil in early spring. In fact, they can be planted before the last frost, when temperatures are about 40 degrees. The seeds are planted about a half-inch deep and about three inches apart. Within about two or three weeks the plants emerge.
Parsnips are ready to harvest within three or four months. Harvesting should be completed before the warmest part of summer. Once temperatures consistently reach 75 degrees or higher, parsnips can have a bitter taste.
Fertilizers and water are important to help the plants mature. However, overwatering causes problems. The fertilizers are often placed next to the plants and are irrigated into the soil. To protect the plants, some farmers put mulch around the plants. This keeps the soil cooler and maintains a more consistent moisture level.
As with most crops, parsnips are challenged by pests. There are flies that enjoy them as much as people. Also, various fungal infections can occur. Those crop up, pun intended, when conditions are too wet.
As of now, parsnips are hand-harvested; the plants are pulled and the leaves trimmed. They can be stored for several months.
Do you have a favorite recipe for parsnips? Please share it. This lesser known, locally grown vegetable is worth the effort to incorporate in your culinary adventures.