Parsnip Countess F1

A new maincrop variety producing very high yields with smooth skins. Very good tolerance to canker & cavity spot. Grown for its sweetness, they are wonderful roasted, fried, boiled or mashed.

• Parsnips are easy to grow and delicious fried, roasted or stewed.
• Stands in the ground over the winter and freezes well.
• Sow outdoors: sow thinly February-May, where they are to crop, 1.5cm (½”) deep, directly into finely-prepared, light, fertile soil, which has already been watered.
• Allow 40cm (16″) between rows.
• Early sowings may benefit from cloche protection.
• Seedlings usually appear in 14-32 days.
• Thin plants to 20cm (8″) apart.
• Replace any dislodged soil.
• Water well until plants are established.
• Leave roots in the ground until required, as they improve after exposure to autumn frosts.
• Harvest: October-February.