Parsnip

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.

Origin:

Eurasia

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

In Season:

Year-round

Pairs Well With:

Potatoes, soup, and salad

Nutrition Facts:

Amount per 100 grams

Calories: 75

% 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.