This high-quality parsnip has mild, fine-grained, white flesh. The roots grow
12" long and 3" wide with a sweet, nutty flavor. They are excellent cooked like carrots in soups and stews, or steamed, baked or sauteed, then served with butter and spices.
Parsnips grow best in deeply worked soil. Harvest in the fall after the roots have been sweetened by a few frosts. Hollow Crown was a popular variety in the early nineteenth century when root vegetables were more widely grown.
105 days
Sowing Parsnip Seeds:
Sow outdoors in early to mid spring, 1/2" deep and 2" apart. Thin to 6" apart. Full sun.
