The Land Rover Owners Wife

Parsnip, Tender and True


This is a record of how long this particular set of seeds took to germinate and how they looked at various stages from first appearance to the development of the first set of true leaves and beyond. I hope this will prove useful.

Variety: Tender and True (RSC)
Sown direct: 30th Match 2014
First Seedling: 27th April 2014 (approx)
Germination: 4 weeks
Germination ratio: N/A

We love parsnips in our house and were really disappointed with the very poor germination and subsequent low yield we got last year which was due, I believe, to the prolonged cold weather. I always buy new parsnip seed each year, as it doesn’t keep very well from season to season. This year I’ve sown a different variety into a bed that was covered with a blanket of cardboard for several weeks prior to sowing, to help keep the soil reasonably warm.

In stark contrast to 2013, this year we have had a spell of lovely warm weather with just the odd cold day, since the seeds were sown and we now have three rows of tiny seedlings. As is my habit, I have sown more seed into a couple of significant gaps in the rows and I hope we will have another successful harvest come the autumn.

Parsip Tender and True   Parsip Tender and True

17th May: The are dozens of little parsnips now showing their heads.

Parsip Tender and True   Parsip Tender and True

1st June: Even after thinning this bed out, there are still around 80 parsnips growing in it. I will need to take some more out but only a few.

Parsip Tender and True

24th June: In stark contrast to last year, the parsnips are doing brilliantly at the moment.

Parsnip Tender and True

4 thoughts on “Parsnip, Tender and True

  1. We love parsnips too, great idea to do a second sewing for another crop later.

  2. I’ve never had parsnips.

    • Ohhh, you don’t know what you are missing 🙂

      To be honest you tend to find people either love them or hate them – there doesn’t appear to be a middle ground. That said, we find the ones in the supermarkets aren’t as nice as the home grown ones but then I tend to leave them until a hard frost or two has got to them, as it is the freezing temperatures that turns the starch to sugar and gives them their sweetness. I suspect that the supermarket suppliers are forcing their produce and not letting them experience enough freezing weather.

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