Parsnip

Family: Apiaceae Root vegetable

Sweetly fragrant and richly mellow, this long-root Parsnip delivers a warm, honeyed flavor with a firm, creamy bite when grown to full maturity.

The roots form smooth, tapered cylinders with a pale ivory skin that turns subtly golden in the sun, offering a velvety texture that holds beautifully through roasting and caramelizing. Ideal for long-season gardens, it shines in hearty root roasts, velvety purées, and savory soups, and it also lends itself to pickling for a bright, aromatic accent.

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)	60
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

As it reaches full maturity, this long-root parsnip turns from merely earthy into warmly honeyed, with a firm, creamy bite that stands up to high-heat roasting. It purées into a genuinely silky texture, so it’s a go-to when you want body and sweetness without any floury tricks.

Best Uses

roasting/caramelizing until browned at the edges for maximum sweetness
velvety parsnip purée (press through a sieve if you want it truly smooth)
hearty root soups and braises where it thickens naturally
quick pickling for a sharp, aromatic crunch

Flavor Profile

warm, honeyed sweetness sweetly fragrant, parsley-celery edge firm-creamy bite when roasted silky, velvety texture in purée

Kitchen Pairings

brown butter thyme garlic sage black pepper pork

Frequently Asked Questions

How do I manage Cercospora leaf blight and other leaf spot problems on Pastinaca sativa (parsnip)?

Look for tan to brown spots that spread on parsnip leaves, often starting in the lower canopy in humid weather. Remove and discard infected foliage early, then improve airflow by thinning crowded plants and watering at the soil line instead of wetting leaves. If outbreaks are persistent, use a labeled fungicide for leafy vegetables/Apiaceae (follow the product label exactly) and avoid harvesting wet foliage to reduce spread.

What watering schedule and soil moisture level does Pastinaca sativa need during the main growing phase?

After seedlings establish, keep the soil consistently evenly moist but not waterlogged—aim for about 1 inch (2.5 cm) of water per week, split as needed during dry spells. Water deeply when the top 1 inch (2–3 cm) of soil dries, because parsnips form best when moisture is steady and roots aren’t repeatedly stressed. Mulch can help prevent swings, which otherwise lead to forked or fibrous roots.

When are parsnips (Pastinaca sativa) ready to harvest, and how can I tell?

Harvest at about 105 days from sowing, or when roots reach roughly 1–2 inches (2.5–5 cm) in diameter, though larger is fine if quality stays sweet. Use a gentle fork-lift to check size before pulling; if you feel a thick, well-formed root and the plant’s tops are starting to decline, it’s time. Parsnips also improve in flavor after cool weather, so you can harvest in stages after frost as long as the ground isn’t frozen solid.