Parsnip Seeds – All American

Seed Depth: 1/2 inch

Seed Spacing: 3–6 inches

Row Spacing: 18–24 inches

Sunlight: Full sun to partial shade

Days to Sprout: 14–21 days

Days to Maturity: 100–130 days

Growth Habit: Upright, root crop

Sunlight: Prefers full sun but tolerates partial shade, especially in warmer climates.

Soil Type: Prefers deep, loose, well-drained soil with a pH of 6.0–7.0. Remove rocks and debris to prevent misshapen roots.

When to Plant: Sow seeds directly outdoors in early spring as soon as the soil is workable, or in late summer for a fall harvest. Parsnips require a long growing season and benefit from cooler temperatures.

Direct Sowing: Plant seeds 1/2 inch deep and 3–6 inches apart in rows 18–24 inches apart. Thin seedlings as needed.

Indoor Sowing: Not recommended; parsnips grow best when directly sown outdoors.

Succession Planting: Not typically needed; a single planting yields a long harvest window.

Watering: Water deeply and consistently to keep soil evenly moist but not waterlogged. Inconsistent watering can lead to tough roots.

Fertilizing: Apply a balanced fertilizer or compost at planting and mid-season to encourage healthy root development. Avoid over-fertilizing with nitrogen, which promotes foliage over roots.

Pruning: No pruning is required, but regular weeding helps prevent competition.

Pest and Disease Control: Monitor for carrot flies and leaf spot. Use row covers and crop rotation to minimize pest and disease risks.

When to Harvest: Harvest roots when they are 10–12 inches long and firm, typically 100–130 days after planting. For the sweetest flavor, wait until after the first frost.

How to Harvest: Use a garden fork to gently loosen the soil around the roots and pull them out carefully to avoid damage.

Seed Collection: Allow some plants to bolt in their second year to produce seeds. Collect seeds once they are fully dry.

Storing Seeds: Store seeds in an airtight container in a cool, dry place.