Non - gardeners might not even tell apart a parsnip . gardener know that these red-blooded solution vegetables become honeyed when touched by icing . parsnip allow for food for thought in the wintertime month when nothing grows and can for last month if the right way stored .
A Head Start
Parsnips that are properlygrownwill store well . Always use fresh seed . The filth should be thick and at large , with a pH of 6.0 to 7.0 ; add lime if necessary . Although plenty of humus is authoritative , manure can be too gamy in atomic number 7 , which causes roots to split or fork . apply well - rotted organic compost and leaf mold alternatively . Water to keep stain moist but not soggy .
Parsnip Varieties
Parsnips are useable in several varieties ; they may be hybrids or open - cross-pollinate . Most are white and about 10 - 12 column inch long , although a few are more broad and protuberant . due date dates alter but are all over 105 days .
Harvesting and Storage
As with develop conditions , proper harvest elevate better storage . Parsnips taste best if leave to remain in the garden through two or three heavy frosts – this makes them sweet-scented . Very large parsnips may be ruffianly and woody . Dig roots cautiously to avoid damaging the etymon . Brush off land , but do n’t wash as it may increase the risk of rot .
Refrigerator Storage
The refrigerator is a well choice for short - term warehousing of a few parsnip . Do n’t wash the roots , but do cut off the leafy tops about one inch from the roots . Wrap in a dampish paper towel , billet in a plastic bag and shop in the crisper draftsman of the refrigerator . The parsnip should be good for a couple of weeks .
Fermented Parsnips
To ferment parsnip , cut in julienne strips or ¼ inch slices . It is not necessary to peel them . You may add condiments such as red pepper bit or ginger and other root veggie such as carrots . Pack firmly in trash jar , then stream a salt brine answer over the parsnip and cover the jolt . Let stand up at room temperature two to three weeks and then store in the refrigerator .
Freezing Parsnips
Parsnips may be frozen as block or as a puree . Cut the roots into ½ column inch block . Parboil or steam for about three to five second . If boiled , enfeeble off the water . Cool quickly by blanching in ice water , pack tightly into containers , remove all tune if potential and freeze . Pastinaca sativa puree should be fully wangle , pureed in a solid food processor and well cooled before freezing . Frozen Pastinaca sativa will keep about 10 months .
Dehydrating
Like many vegetables , parsnip can be dehydrated . They can be salted or spiced and eaten as vegetable chip or added to soups and fret . Wash the parsnip , slice as thinly as potential and desiccate until crisp ( they ’ll snap when bent , like a potato fleck ) . Store in tightly sealed credit card bag or glass shock to keep them dry .
The Root Cellar
Parsnips also store well in a root cellar between 32 to 40 ° F ( 0 to 4 ° C ) and 95 % relative humidity . dilute off the big top prior to storing the roots , but do n’t wash roots . Just sweep off on the loose ironical soil . Store in wooden boxes filled with damp sand , sawdust or peat moss for insulation . Keep out from apple or pears – they give off gases that make parsnip sulphurous .
Garden Storage
Except in very insensate areas , parsnip can be stored decently in the garden . The territory temperature should be kept between 35 and 40 ° F ( 2 and 4 ° C ) . A mulch of leave , husk or hay 12 inches compact provides good insulating material . The mulch should cover the quarrel plus 18 inches on either side . glean any prison term before new ontogenesis starts in spring .
Using Your Stored Parsnips
Fermented parsnips can be add up to salad , soups and stews . flash-frozen cube parsnips are also good in soups and stew . wintry pureed parsnips can be integrate with or substituted for mashed tater – add butter , salt and cream to the hot puree . Parsnips from the root basement or garden are mellifluous and nutty when roasted or slow saute with olive oil , garlic and other antecedent vegetable .
