We’ve tried many parsnips (Pastinaca sativa) and this Hungarian heirloom is the best open-pollinated variety we’ve found. Stout, tapered roots that grow substantially large if you let them. Imagine the flavor as a cross between the sweetness of the carrot and the starchiness of the potato, but with a complexity that is all its own. Parsnips are excellent roasted in the oven with a dab of oil, salt, and cayenne. Cook them low and slow – it’s the only way to grow.
100 days from seed. Biennial.