Parsnip Harvest

Parsnips are a less common vegetable, not taking up much, if any, space in the grocery store produce departments. But their virtues make them well worth a place in the garden. Our parsnip harvest was small, but we were delighted nonetheless for what came from their small spot in our garden.

Why grow parsnips

Firstly, they are delicious. Slightly sweet, slightly nutty, completely yummy. Like so many other root vegetables, they taste delicious roasted for a super easy side dish. A perfect participant for cool autumn or winter suppers.

Secondly, they’re nutritious. Don’t let their coloring fool you. These white relatives of carrots offer a variety of nutrients including several B vitamins, as well as C, E, and K. Their resume also includes several minerals, including magnesium and zinc, often lacking in our modern diets.

Thirdly, like many other root crops, God has designed parsnips to store well. Under the right conditions, for fresh eating months following the harvest. We enjoyed our little parsnip harvest right away, but if we’re able to give them a larger portion of our garden real estate, we’ll relish God’s provision.

Our parsnip harvest

Parsnips have a much longer growing season than many vegetables, 3-4 months. Watching the greens grow, wondering what is happening under the ground, waiting for the right time to harvest, it’s like Christmas. Seeing the pretty presents and wondering if somewhere in there is the toy you wanted or if it will all be socks and underwear. As I said, our parsnip harvest was small, but not disappointing. Our little 3’x3′ space gave us a dozen parsnips. Some were larger than expected and took some digging. The variety we grew this year was hollow crown, a bit bumpy and ugly, but no less delicious. Despite the cold, we had plenty of worm friends continuing their work in the soil. We will grow a “prettier” variety this coming summer, just to compare taste and yield. Check it out in the video below.

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