A very old variety with probably still the best flavour of all. The long white tapered roots make a valuable winter food source. Delicious roasted, in stews and soups. The best flavour comes in cooler areas when parsnips are harvested after the first frosts as this causes their flesh to convert starches into sugar. May be left in the ground during Winter, and pulled as required. Heirloom. Germination guaranteed.
|Annual or Perennial||Annual|
|Approx days to flower/harvest||150|
|Space Between Plants||5cm|
|When to Sow||Autumn, Spring or Summer|
|Seeds per Packet||approx 1000 seeds|