Gladiator

Family: Apiaceae Vegetable

Planting Schedule

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Sweet and richly aromatic, Gladiator parsnips develop a velvety, creamy interior wrapped in a smooth, ivory-gold exterior that feels substantial in the hand.

Their long, tapered roots roast to a caramel-kissed tenderness and shine when sliced into hearty gratins, purees, or silky soups. A dependable 60-day performer for home beds, Gladiator brings classic parsnip flavor with a refined, garden-fresh texture that keeps you reaching for another bite.

Light: Full SunMaturity: 60 DaysHabit: Taproot

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Gladiator Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Direct Sow	Jun 1st	Jul 31st – Aug 1st
Zone 2a	Direct Sow	May 25th	Jul 24th – Aug 29th
Zone 2b	Direct Sow	May 15th	Jul 14th – Aug 25th
Zone 3a	Direct Sow	May 15th	Jul 14th – Sep 1st
Zone 3b	Direct Sow	May 19th	Jul 18th – Sep 21st
Zone 4a	Direct Sow	May 15th	Jul 14th – Sep 24th
Zone 4b	Direct Sow	May 13th	Jul 12th – Sep 27th
Zone 5a	Direct Sow	May 8th	Jul 7th – Sep 30th
Zone 5b	Direct Sow	May 4th	Jul 3rd – Oct 5th
Zone 6a	Direct Sow	May 1st	Jun 30th – Oct 10th
Zone 6b	Direct Sow	Apr 25th	Jun 24th – Oct 16th
Zone 7a	Direct Sow	Apr 20th	Jun 19th – Oct 20th
Zone 7b	Direct Sow	Apr 10th	Jun 9th – Oct 28th
Zone 8a	Direct Sow	Apr 1st	May 31st – Nov 5th
Zone 8b	Direct Sow	Mar 23rd	May 22nd – Nov 12th
Zone 9a	Direct Sow	Mar 6th	May 5th – Nov 26th
Zone 9b	Direct Sow	Feb 9th	Apr 10th – Dec 9th
Zone 10a	—	Oct 1st	Nov 30th – Feb 28th
Zone 10b	—	Oct 1st	Nov 30th – Feb 28th
Zone 11a	—	Oct 1st	Nov 30th – Feb 28th
Zone 11b	—	Oct 1st	Nov 30th – Feb 28th
Zone 12a	—	Oct 1st	Nov 30th – Feb 28th
Zone 12b	—	Oct 1st	Nov 30th – Feb 28th
Zone 13a	—	Oct 1st	Nov 30th – Feb 28th
Zone 13b	—	Oct 1st	Nov 30th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Taproot
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	60
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Gladiator parsnips lean into that classic sweet-aromatic profile but with a notably creamy interior—so they go from roast to purée without getting grainy. Use them hot and silky: a knob of butter or a cream swirl makes the caramel notes read almost like browned sugar.

Best Uses

roast wedges until mahogany at the edges for caramel intensity
silky parsnip purée with a glossy mouthfeel
thick gratins where slices soften without turning watery
pureed soups—blend smooth, then swirl in fat and herbs at the end

Flavor Profile

sweet, concentrated parsnip aroma caramel-kissed roasting flavor creamy, velvety interior gentle earthy bite with a nutty finish

Kitchen Pairings

butter garlic thyme honey heavy cream smoked bacon

Frequently Asked Questions

Why are my Pastinaca sativa (parsnips) getting leaf spots or turning dark at the crown, and what should I do?

Parsnip leaf spot and alternaria-type fungal spotting often show as dark lesions on foliage, especially in humid weather. Remove and discard infected tops, avoid overhead watering, and improve airflow around plants; if the issue is persistent, use a labeled fungicide that’s approved for edible roots in the Apiaceae family. If you see crown/collar darkening and collapse, lift and remove affected plants promptly to reduce spread.

How often should I water Pastinaca sativa during the main growth phase, and what soil moisture level should I keep?

Keep the soil consistently evenly moist from after emergence through root bulking (about weeks 3–8), since parsnips form roots best with steady moisture. Water deeply about 1–2 times per week to wet the root zone, but reduce frequency if the soil stays soggy—aim for damp, not waterlogged, soil. Mulch after germination to prevent drying that can lead to tough, forked roots.

How can I tell when my Pastinaca sativa is ready to harvest (about 60 days)?

Harvest when roots reach usable size—typically 8–10 in (20–25 cm) long with a diameter of about 1–2 in (2.5–5 cm), which usually aligns with the ~60-day maturity. You can also check by gently brushing soil away at the shoulder of a root; when the root is clearly thickened, it’s ready. Light frosts often improve sweetness, but plan to harvest before the ground becomes hard-frozen.