Parsnip, All American (Pastinaca sativa) - 100 Seeds

Southern Seed Exchange

$1.85 $3.70

All American Parsnip (Pastinaca sativa) - 100 Seeds

  • Heirloom
  • Open Pollinated
  • Non-GMO
  • American grown seeds
  • USDA Zones: 3-9


This All American Parsnip variety has white flesh and is tender with mild, delicate flavor. The roots grow up to 12 inches long and have a small core and hollow crown. All American are good keepers and are frost resistant. The trick to growing the sweetest parsnips? Wait to harvest until after the first frost.

Culinary Properties:

Their tender, white, carrot-like roots have a sweet and distinctive flavor that's delicious in soups and stews, mashed, stir-fried or roasted.

Nutritional Value:

Apart from their sweet and peppery taste Parsnip is a good source of nutrients, vitamins and minerals. Consuming 100 gram of cooked Parsnip offers 0.745 mg of Manganese, 22.6 mg of Vitamin C, 29.9 µg of Vitamin K, 89 µg of Vitamin B9, 23.93 g of Carbohydrate, 0.16 mg of Copper, 6.5 g of Total dietary Fiber and 0.798 mg of Vitamin B5.

Growing Instructions:

Sow in early to middle spring, 1″ apart, 1/2″ deep, in rows 18-24″ apart. Parsnip seeds are slow to germinate in cold soil and may take 2-4 weeks. Do not allow soil to dry out prior to emergence. Thin plants to 2-3″ apart. Parsnips also can be started inside, where you can mix the seeds with compost in a bag and then tie off the bag. Leave the bag in a warm, dark place and seedlings should sprout within a week. After they’ve sprouted, transplant the seedlings to the garden. Parsnips prefer a slightly damp ground and should get 1 inch of water every week. Fertilization can be done by using a 10-10-10 fertilizer and working it into the soil with a fork, as root vegetables do best growing in fluffy soil. Apply a side dressing of fertilizer six weeks after planting the parsnips. Parsnips take approximately 16 weeks to mature, and their flavor is enhanced by enduring a few frosts.

Collections: Vegetables