Lancer

Family: Apiaceae Vegetable

Sweetly fragrant from the first pull, Lancer parsnips develop a long, tapered form with a creamy, ivory interior and a gently honeyed depth that tastes especially vivid after cool weather.

Their texture is tender and fine-grained, with a crisp snap at harvest that turns silky when warmed. Grow Lancer for reliable, showy roots and for versatile use in hearty roasts, purees, and velvety soups—plus a standout presence in gratins and braises.

Light: Full SunMaturity: 105 DaysHabit: Taproot

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Aug 8th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	105
Sun Requirements	Full Sun
Growth Habit	Taproot
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	50
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Lancer parsnips hit sweet and fragrant early, but the real flex is how they shift from crisp snap to silky, fine-grained tenderness when warmed. They’re built for browned edges and creamy conversions—roast, puree, or gratin—where that honeyed aroma stays forward instead of fading into starch.

Best Uses

buttery mash/puree—smooth and cohesive without turning gluey
velvety soups or purées—where the honeyed aroma blooms as it simmers
roasting or oven-braising—glazes well and gets browned edges while staying tender
gratin slices—holds creamy layers cleanly under the cheese blanket
braised parsnips—coats nicely in reduced stock for a spoonable glaze

Flavor Profile

sweetly fragrant, honeyed depth fine-grained tenderness that turns silky with heat crisp snap at harvest, then gently starchy warm, aromatic finish

Kitchen Pairings

butter heavy cream thyme garlic nutmeg black pepper

Frequently Asked Questions

What’s the most common pest or disease problem for Pastinaca sativa (parsnip), and how do I treat it?

Parsnips commonly suffer from Alternaria leaf blight, which shows up as dark, irregular spots on the foliage and can reduce growth. Remove and discard infected leaves early, improve airflow with wider spacing, and avoid wetting the foliage with overhead watering. If the problem spreads, repeat-labeled fungicides may be used, but start treatments as soon as spotting appears and follow all label directions.

How often should I water Pastinaca sativa during the main growing phase?

During active root development, keep the soil consistently moist but not soggy—aim for about 1 inch of water per week, adjusted for heat and rainfall. Water deeply when the top 1 inch of soil starts to dry, because parsnips need steady moisture to form straight, fleshy roots. Mulch lightly to reduce fluctuations, which helps prevent cracking and forked roots.

How can I tell when my parsnips (Pastinaca sativa) are ready to harvest?

Harvest at roughly 105 days from sowing, when the roots reach typical size and the tops look vigorous and then start to naturally decline. You’ll feel a firm crown at the soil line and the roots should be thick enough to hold their shape. For best sweetness, leave roots in the ground after maturity for a light frost; if foliage dies back, dig promptly to prevent rotting.