General Description/History

• Related to carrot, celery and parsley
• A tapered root similar to carrot
• Cream/white skin and flesh
• Leafy top.

Select firm, well shaped parsnips with smooth skin and no signs of softness. Parsnips should be free of untidy roots, with small to medium sized parsnips being the best quality.

Scrub well and trim top and root. Slice thinly, julienne, dice or grate. Serve with dips, use in baked dishes, soups and casseroles.

Parsnips grow in deep, loose and fertile soils which are well drained.

Seeds are sown directly into the field and take up to 4 weeks to emerge. Regular irrigation is required.

Parsnips originated in Eastern Europe and developed in Germany. Parsnips are popular in North America but are overshadowed by potatoes in other Western countries.

Nutritional Value

An excellent source of vitamin C, a good source of dietary fibre and folic acid. Some potassium, riboflavin, iron and niacin. 210kJ/100g.

Storage/Handling

0°C and 90 -100% relative humidity.

Consumer Storage: Store in an air tight plastic bag in the refrigerator crisper and use as soon as possible.

Season: Autumn,Winter,Spring

Botanical Name: Pastinaca sativa (Umbelliferae)

Alternative Names: 

Availablity: March,April,May,June,July,August,September,October

Growing Areas: 

QLD – Fassifem, Gatton
NSW – Dareton, Griffith, Windsor
VIC – Melbourne Metropolitan Area
TAS – North West, South
SA – Adelaide Plains
WA – Perth Metropolitan Outer Areas