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Planting parsnips and growing vegetables on your site is easy. Parsnip belongs to the Umbelliferae family and is closely related to carrots and celery. It has a root crop similar to them. A spicy vegetable grows in a biennial or perennial culture. The cold-resistant and unpretentious root crop has a sweetish taste with some bitterness, reminiscent of the taste of celery. Young parsnip leaves are also edible.
Popular varieties of parsnips
Breeding work on the emergence of new varieties of parsnips is practically not carried out, so there are few varieties of culture. For cultivation, varieties are selected depending on the quality of the soil on the site. On clay soils, it is most favorable to grow rounded root crops.
- Petrik – mid-season, productive variety. The shape of the root crop is conical. The pulp is dense, juicy, gray-white in color with aroma. Weight – 150-200 g, diameter – 4-8 cm, length – 20-35 cm. The surface is smooth, the peel is white. Landing: April-May. The period from germination to maturity is 84-130 days. The variety is valued for its medicinal and dietary qualities, plant resistance to diseases.
- Round – one of the most early-ripening varieties, the vegetative period is from 60 to 110 days. The shape is rounded and flattened, sharply tapering downwards, diameter – 6-10 cm, length – 8-15 cm. Weight – 100-163 g. Skin color – grayish-white. The heartwood is grayish white with a light yellow rim. The aroma is sharp. Landing: April-March, cleaning – October. The root crops of the variety are easily extracted from the soil.
- Culinary – medium-early variety. Rough surface, white. The shape is cone-shaped, the core is gray-white with a light yellow rim. The pulp is rough, low-juicy, white. The aroma is sharp. Landing – in April-May. Vegetation period – 80-85 days. The root crop during cultivation does not protrude from the surface of the soil. Ideal for conservation. As a medicinal plant, both the root and the leaves are used.
- White stork – mid-season variety. The surface is smooth and white. The shape is cone-shaped, weight – 90-110 g. The pulp is white, juicy. Differs in high productivity, the leveled root crops. Taste qualities are good. Excellent keeping quality. The aroma is strong. The increased content of vitamins. Vegetation period – 117 days. Landing – April, May. Cleaning – August-September.
Best of all mid-term grade. From germination to maturity – 90-100 days, in the southern regions – 60-80 days. The shape of the root crop is cone-shaped, tapering, shortened. The surface is smooth and white. The pulp is white, juicy. When grown, it is completely submerged in the soil, but is well extracted. Weight – 100-140 g. The aroma is good, the taste is excellent. Root crops grow aligned, well stored. Contain a high amount of vitamins. Landing – the end of April, for storage – the beginning of May.
The vegetable is frost-resistant, therefore it is suitable for growing in various regions, regardless of the climate. When grown in the Northern regions, the long growing season of the crop is taken into account. In these regions, it is most favorable to grow parsnips through seedlings.
Parsnip has a low nutritional value, but a high vitamin value. Also suitable for animal and bird feed. But wild parsnips are poisonous.
Peculiarities of growing
Parsnip is a herbaceous plant that forms a powerful root that goes deep into the soil. The rosette of leaves is well developed. In the first year it forms a root crop, in the second it throws out flowering shoots and forms seeds. Root crops of the second year are not used for food.
Seedlings tolerate frosts down to -5°C, adult plants – up to -8°C. Therefore, it is suitable for early as well as winter planting. The parsnip is one of the last to be harvested, while its tops remain green for a long time.
Given the characteristics of the root crop, its cultivation requires loose, fertile soils with a deep arable layer. In heavy, clay soils, root crops take on an uneven shape. Acidified soils for growing parsnips are also not suitable. It is best to grow the crop on light loam and sandy loam soils.
The culture is moisture-loving, but does not tolerate waterlogging, including from the close occurrence of groundwater. Parsnip is photophilous, especially in the first period of cultivation. Therefore, the landing area should be well lit. Even some shading reduces yield by 30-40%.
Any crops can be predecessors, but it is most favorable to grow after pumpkin, potatoes and onions.
Growing parsnips from seeds through seedlings
Parsnip reproduces by seeds. From the photo and video on how to properly grow parsnips from seeds, you can see that the seeds of the culture are light, large and flat. They are purchased on sale or harvested from their own collection.
The uterine root is stored in the winter, in a cool room. The next season, it is planted in the soil, the plant forms a peduncle and the seeds ripen in autumn.
Parsnips are grown from last year’s planting material. For seeds with a longer shelf life, the percentage of germination is greatly reduced.
Seeds of spicy culture are tight-looking due to the high content of essential oils on their shell. Therefore, for sowing, they need to be prepared in advance.
Pre-sowing preparation of seeds:
- Soaking. The seeds of a spicy plant are covered with an ethereal shell, through which moisture is difficult to pass and a sprout breaks through. Therefore, to speed up the germination process, essential oils must be washed off the surface of the seeds. To do this, they are placed in warm water for a day. During this time, the water is changed to fresh several times.
- Seed quality check. In order to determine the viability of the seeds, they are laid out in a damp cloth, covered with a plastic bag. Washed after a few days. Inspect and determine the condition of the seeds. Viable ones will swell slightly. Poor-quality seeds at this stage of preparation become moldy and have an unpleasant odor.
- Hardening. Swollen, but not sprouted seeds, store for about a week in a damp cloth in the refrigerator. They are laid out on the topmost shelf, which is closer to the freezer. Ensure that the environment in which the seeds are kept remains moist. Alternate 16-18 hours of stay in the refrigerator with transfer to room temperature for 6-8 hours.
Also, for better germination, the seeds are sprayed with growth stimulants. Seeds prepared before planting germinate on the soil 2 times faster than dry ones.
When to sow parsnips for seedlings
Growing parsnips for seedlings begins a month before planting in open ground. Depending on the region of cultivation, the sowing date is counted from the date when the soil warms up. Also, at the time of landing, frost-free weather should be settled.
Preparation of containers and soil
Young seedlings are prone to fungal disease – black leg. The spores of the fungus can be found in the soil and on the surfaces of planting containers that have been used previously. Therefore, before planting, containers and soil must be disinfected. To do this, use solutions of fungicides or pour over materials for planting with boiling water.
The soil for planting parsnips is prepared loose, for this the soil is sifted through a sieve, perlite is added to the composition. It is best to plant the seeds immediately in separate containers or peat tablets, so that when planting in open ground, the root system is less damaged.
How to plant parsnips with seeds
Before planting, the soil is slightly compacted so that it is 1 cm below the edge of the container, spilled with water. Seeds are laid out in several pieces and sprinkled with soil on top. Capacities to create the necessary microclimate are covered with a film.
When growing parsnips in peat tablets, they are placed in a mini-greenhouse before sprouts appear – a container with a lid. Crops are periodically ventilated. It will take several weeks for seedlings to appear.
Features of growing seedlings of parsnips
Caring for parsnip seedlings is easy. When seedlings appear, the containers are rearranged to a well-lit place, but not under direct sunlight.
In prolonged and cloudy weather, the seedlings are illuminated so that they do not stretch excessively. The total lighting time is 14 hours.
Water the sprouts moderately without the formation of moisture stagnation. At the seedling stage, seedlings develop very slowly. Young shoots of vegetable crops resemble parsley or celery leaves, but are larger.
When and how to dive
It is not recommended to dive plants due to the fact that even from a slight disturbance of the root system, young shoots stop developing. Therefore, when growing vegetable seedlings, seedlings are thinned out, leaving the strongest seedling. When thinning, they do not pull out, but carefully cut off unnecessary sprouts at soil level. To do this, use a sharp, disinfected tool.
When can I transplant to the beds
Parsnip seedlings are transferred to the beds at the age of one month. A week before, the seedlings are hardened, gradually increasing their exposure to fresh air. Plants are planted in mid-March, observing the distance, so as not to thin out in the future.
Pasternak does not tolerate transplanting well, so when planting it in open ground, they try not to damage the root system. When growing seedlings in peat cups or tablets, they are transferred to the ground without removing the shell.
How to plant parsnips with seeds outdoors
A bed for growing parsnips is prepared from the previous season. Manure and lime are applied 1-2 years before cultivation. Fresh organic matter causes an increased formation of tops to the detriment of the proper formation of the root crop. Peat and coarse sand are introduced into heavy soils.
Parsnip seeds germinate at a temperature of +2°C. Seedlings are resistant to frost. But the optimum temperature for the development of seedlings is + 16 … + 20 ° С.
When to sow parsnips outdoors
The vegetable crop has a long growing season, so the cultivation of parsnips in open ground from seeds begins in early spring after the soil thaws or it is sown before winter. Planting parsnips in the spring in a seedless way is carried out in April – early May.
Landing before winter has its own characteristics. If the seeds are sown too early, then during the return thaws they will start to grow and there will be no harvest next season. Therefore, winter sowing is carried out on frozen soil. To do this, the holes on the ridge are prepared in advance, and the soil for falling asleep is stored indoors at a positive temperature.
Dry seeds are used for sowing in the autumn. Seeds are laid out in the hole thicker than during spring sowing. Seedlings appear in early spring, the crop yield is higher with such a planting. Harvest ripens 2 weeks earlier than with spring sowing.
Choosing a place and preparing beds
In autumn, the ridge is freed from the plant residues of the previous crop. If there is a shallow arable layer on the site, the ridge is raised. To do this, set the sides so that the soil does not crumble and add the right amount of soil.
When grown, the spicy plant takes a lot of potassium out of the soil. Therefore, during autumn digging, 1 tbsp. l. superphosphate per 1 sq. m and potash fertilizers. The bed for the winter is covered with cut green manure or other mulch.
In the spring, before planting, the soil is loosened to a depth of 10 cm, large lumps are broken, the surface is carefully leveled. During spring preparation, ash is brought into the ridge.
How to plant parsnips with seeds immediately in open ground
Parsnip when grown forms a large amount of leaf mass. Therefore, when planting parsnips in open ground, a more sparse scheme is used than for other root crops. The width between the rows is 30-35 cm. For sowing, holes are planned with a depth of 2-2,5 cm, using a one-line or two-line scheme. Due to the uneven germination of seeds, sowing parsnips in open ground is carried out densely. The soil after sowing is pressed down to ensure better contact between the seeds and the soil.
During the long germination of parsnip seeds, the ridge is overgrown with weeds and it becomes difficult to determine the sowing sites for care. To do this, beacon crops are planted nearby. These are fast growing plants: lettuce, mustard leaf or radish.
Early emerging crops mark the seed rows, allowing loosening the soil and removing weeds without damaging the seedlings.
After sowing, the ridge is covered with a film before shoots appear. Parsnip, in addition to long germination, also develops slowly in the first period of growth. Therefore, unlike carrots, it is not used as a beam product when the first crop of a vegetable that has not yet fully ripened is eaten.
Usually parsnips are grown by combining plantings with carrots and other crops. Also sown along paths or berry fields. Usually plantings take up little space, so growing parsnips in the country is not difficult.
Thinning
Thinning is a must when growing parsnips. The root crop grows large, so it needs a sufficient area. Unthinned plants form small root crops.
The first thinning is carried out during the period when 2-3 true leaves appear, leaving gaps between plants of 5-6 cm. The second time, crops are thinned when 5-6 leaves appear, at this time 12-15 cm are left between plants.
How to grow parsnips outdoors
With proper cultivation of the plant, parsnip turns out to be juicy and fleshy, has a pleasant taste and aroma. Rounded forms in diameter grow about 10 cm, cone-shaped in length reach 30 cm.
When planting and caring for parsnips in the open field, do not allow the soil to dry out. During the growing season, plants are watered 5-6 times, adjusting watering depending on the weather. For 1 sq. m planting use 10-15 liters of water. Especially in watering the plant needs in the middle of summer. After moistening, the soil is loosened, slightly spudding the root crops.
A month after germination, in order to provide nutrition to a large plant with a large volume of vegetative mass, fertilizers are applied. It is effective to use a solution of mullein at a ratio of 1:10 or an infusion of bird droppings at a rate of 1:15.
During the period of increasing leaf mass, it becomes easier to grow a parsnip vegetable. The leaves cover the soil, retaining moisture in it, and inhibit the growth of weeds.
When growing and caring for parsnips in the open field, care must be taken. The essential oils contained in the leaves cause skin burns similar to nettles. Especially strong irritation of the skin is caused by leaves in humid or hot weather. Therefore, when working on loosening or thinning, open areas of the body are protected. Work is carried out in cloudy weather.
Harvesting and storage of crops
When grown in suitable soil, root crops of the same variety grow aligned, without distortion or damage. Such instances are used for storage.
The peculiarity of parsnips is that root crops can not be dug up, but left in the soil for the winter. So, they are well preserved until spring and remain edible. But so that the taste does not deteriorate, in the spring they must be dug up before the growth of the vegetative mass begins. Vegetables left in the ground, especially in harsh winters, are additionally covered with spruce branches and snow.
When to dig up parsnips
Parsnips are removed from the ridge one of the last among vegetable crops or together with carrots, but before the onset of frost on the soil. Vegetables of some varieties with an elongated shape are difficult to extract, so they are undermined with a pitchfork. When digging, they try not to damage the root crops, otherwise they will not be stored well. The tops are cut off, leaving a low stump. The remaining soil is carefully cleaned. Vegetables are dried.
How to store root parsnips in winter
The vegetable culture is well stored in cool rooms at a temperature of about 0 ° C and a humidity of 90-95%. Vegetables are put in boxes, sprinkled with moderately wet sand. Parsnips are also stored on racks. Parsnips are stored both as a whole and in processed form. The root crop can be frozen and dried.
Conclusion
You can plant parsnips in early spring or autumn. The culture is undemanding to growing conditions, cold-resistant. The vegetable is rich in nutrients, has a balanced mineral composition. It is used as a flavoring additive in main dishes and soups. Keeps well fresh and processed.
