Parsnips dlicieuse sugar flavor

Parsnips are a former vegetable which consume the root.

Vegetable d’fall and’optimal winter, here are the growing tips.

In short, that’you should know:

Name : Pastinaca sativa
: Apiaceae
Type : Vegetable bisanuelle

: 50 to 70 cm
Exposure : Sunlight
Ground : Rich and fees

: Fall

Seeding and planting parsnips:

Sowing parsnip s’performs February to June but must be started under shelter if there is still a risk of frost.

Once all risk of frost spread can be sown directly in place. Whether in or outside the shelter’summer, rising time parsnips is d’about 12 to 15 days.

  • The earth sowing must be done in a very light soil with sand and barely covered.
  • Loosen the soil to 20 cm and bring dehydrated manure or compost few days before
  • Dig small trenches to a depth of about one cm.
  • Space each cut of about 30 cm
  • Once fully lifted, clarify parsnips 25 cm

Avoid replant parsnips in one place before four years to allow the land to recover.

Maintenance parsnips:

Parsnip does not claim virtually no maintenance, the only essential gestures are the same as those specific to all cultures as a regular weeding.

Hand watering, it is useful’water in case of prolonged droughts or heavy summer heat while avoiding wet.

  • Spud so regularly hoe the soil and water in case of extreme heat or prolonged drought the’summer.
  • Water regularly, especially in hot weather because the water needs are important.

Finally, to improve the collection and the quality of your parsnips you can make a special fertilizer vegetable garden in spring.

Harvesting parsnips:

Harvesting parsnips s’performed between 4 and 5 months after planting. C’is usually between August and October-November and March.

The average production is of parsnips’6 to 8 roots per m2.

  • Regarding the’grubbing must work the land to avoid’damage the roots
  • Parsnips resistant to cold, so they can spend all the’Winter earth.
  • They say that the gel brings softness parsnip

Conservation parsnips:

As a root vegetable, the parsnips a great preservative power, both in land that’once harvested.

  • Is the kept in crates, cool and the’away from light in a dry, ventilated area.
  • He still keeps better when’there is mixed with sand.

Can also keep the parsnips in the ground directly and harvest it as your needs.

  • Earth, once mature, parsnips stops ripening and can be harvested all the’winter.

Combine parsnips with other vegetables:

Parsnips LOVE particularly close to all cabbage, the radishes, the beans, the onions or the beans.

Parsnips Redoute presence too close to the lettuce.

Namely the parsnips:

Parsnips dlicieuse sugar flavorHere a rich vegetable with numerous virtues for’organization known for a long time.

In fact, parsnips are rich in vitamin B9 and carbohydrate and stimulating health benefits, especially at system due, genetic and immune systems.

Note also the forte fiber content and mineral and antioxidant, especially in the fight against colon cancer.

We distinguish different forms of parsnip:

  • The parsnips early round which, as its name’suggests, has a rather round shape.
  • The Parsnip half-long, with its form close to the core, is the most common in our gardens.
  • The parsnips long, Less common is a long root that can measure 50 cm long or more.

Finally, parsnips is both sweet as carrot fruity like celery. On the’like so both raw and grated cooked, pureed example or stew.

Using the parsnips in the kitchen:

Parsnips dlicieuse sugar flavorParsnips can be eaten cooked in soups and stews, but also mashed in association with’Other vegetables such as potato or carrot.

We also like the’add in a pot-au-feu or tajine, d’so that’he stands very well cooked.

It also goes well with meat than fish with parsnip puree for example, it can also serve as aromatic plant, particularly in the broth and soups.

Find our delicious parsnip recipes

Malignant Council on parsnips:

As the leek, parsnip is diuretic and digestive aid. It will also provide you with vitamins B9!