PARSNIP CULTIVATION

Hawke's Bay Tribune, Volume XXII, Issue 35, 25 January 1932, Page 11

PARSNIP CULTIVATION

Parsnip (Pastinaca sativa) does not receive the attention in the kitchen garden that it deserves. This vegetable is of more value than many others, as it contains about 17 per cent, of dry matter as qpmpared with 12 per cent, in swedes and carrots. It differs from the former varieties, containing a large proportion of starch, thus resembling the potato. It is a hardy biennial and a native of Europe, and a very good wine is made from the roots. The first and most important point in growing parsnips is to have good deep soil. The ground should be trenched two spits deep and well-rotted manure mixed with the lower spit. On no account be tempted to use fresh manure, as this causes the roots to fork. Seaweed and decayed leaves make a splendid food for this plant. In the Island of Guernsey, which has long been celebrated for its parsips, seaweed is the manure chiefly used. The seed should be sown in September and October in shallow drills about 15 inches apart, and lightly covered with sandy soil. When the seedlings are about 15 inches high they should be thinned out to 1 foot apart. Many make the mistake of sowing persnip seed too thickly. This is only a waste, as the young plants have to be thrown away. One packet of seed should be enough for an ordinary family for one year. Hollow Crown is the best variety to sow. With the exception of constant hoeing and an occasional watering if the weather ia dry, nothing furhter is required until the leaves begin to turn yellow and decay. This is a sign that the crop is maturing lift only those required for immediate use, as parsnips taste best when newly dug. The balance of the crop will keep quite well in the beds until required. Home-grown seed may be saved by leaving three or four of the best roots in the ground to restart growth and reproduce seed for next season.