Guernsey Half-Long Parsnip - Pastinaca sativa

The Guernsey Half-long Parsnip is a variety known for both its hardiness and productivity. This biennial vegetable plant, reaching a height of 50 cm (20in), is cultivated for its fleshy, white taproots. They can be consumed raw in salads or cooked in stews, pot-au-feu, or soups. Sow from March to June for a harvest from May to October.

Parsnip (Pastinaca sativa) is an ancient vegetable, cultivated since the Middle Ages. Its wild form grows naturally in France and Europe. It belongs to the Apiaceae family, just like carrots, to which it is quite similar.

It is a vegetable that has seen a renewed interest in recent years, well-deserved. Its distinct flavour pairs well with stews and soups and adds fragrance to broths. It can also be consumed fried, sautéed, mashed, gratinéed, or in béchamel sauce. When raw and grated, it can be enjoyed in salads, alone or with beetroot, carrots, celeriac, etc. Parsnips have diuretic, nutritional, and anti-rheumatic properties, and contain vitamins C and B, as well as minerals.

Parsnips require normal fertilisation (3kg/m²) with well-rotted manure and compost in late autumn or early spring. Note that they do not tolerate unrotted organic fertilisers.

Harvesting and storage: Harvesting takes place in November; the leaves are cut and the roots are left to dry for a few hours on the ground before being brought into the cellar. Alternatively, parsnips can be left in the ground and harvested as needed. In this case, it is advisable to cover the soil with straw or dry leaves.

Gardener's tip: In mild climates, parsnips can be sown towards the end of September.

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