The parsnip is a vegetable similar to the carrot; the roots are a light-white color with green leaves. It is usually cooked, but can be eaten raw. Be careful in handling the leaves of the parsnip, as it can cause a chemical burn or a rash-like symptom.
Planting Instructions/Basic Care Information:
Spring: SEEDS: Soak seeds before planting outdoors when soil is workable.
Fall: SEEDS: Soak seeds before planting outdoors when soil is workable.
Preferred Growing Climate: Cooler, mild seasons
Planting Depth: 1/2?
Plant Spacing: Thin to 3-6? apart
Days to Germinate: 14-21 days
Days to Harvest: 100-120 days
Pairs Well With:
Potatoes, soup, and salad
Amount per 100 grams
% Daily Value*
Total fat: 0.3 g ? ?%
Saturated fat: 0.1 g ? ?0%
Polyunsaturated fat: 0 g
Monounsaturated fat: 0.1 g
Cholesterol: 0 mg ? ?0%
Sodium: 10 mg ? ?0%
Potassium: 375 mg ? ?10%
Total Carbohydrate: 18 g ? ?6%
Dietary fiber: 4.9 g ? ?19%
Sugar: 4.8 g
Protein: 1.2 g ? ?2%
Vitamin A: 0% ? ?Vitamin C: 28%
Calcium: 3% ? ?Iron: 3%
Vitamin D: 0% ? ?Vitamin B-6: 5%
Vitamin B-12: 0% ? ?Magnesium: 7%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.