Versatile and nutritious parsnips are being added to the menus of many gourmet restaurants. You’ll love the tender carrot-like roots for their sweet and distinctive flavor that’s delicious in soups and stews, mashed, stir-fried or roasted. The trick to growing the sweetest parsnips? Wait to harvest the roots until after the first frost. Cold temperatures change the starch into sugar making them sweet and flavorful.
This packet plants two 7-foot rows.