PLANTING: Sow seeds in early to mid-spring. Deeply till soil. Place seeds 1/4″ deep, 1-2″ apart. Do not let soil crust over. Germination time is about 3 weeks. It maybe a good idea to plant some radish seeds with your parsnips to break up the soil crust. HARVEST: After a hard frost in the fall, dig up roots. Roots can be left in the ground for the winter and dug up in the spring. Use fresh, can or freeze for later use. You will need 1/2 oz of seed per 100′ row

Parsnips resemble carrots and can be used in similar ways, but they have a sweeter taste, especially when cooked. They can be baked, boiled, pureed, roasted, fried, grilled, or steamed. When used in stews, soups, and casseroles, they give a rich flavor.