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Parsnip Pastinaca Dugi Bijeli

Parsnip Pastinaca Dugi Bijeli. Yugoslavian variety of parsnip producing large sweet root. Ideal for roasting. Needs a good frost before lifting to ensure the best quality and flavor.  Yugoslavian variety producing large sweet root ideal for roasting and needs a good frost before lifting to ensure the best quality and flavor. 

Growing Instructions:

For cooler climates: Directly sow parsnip seeds in the garden as soon as the soil is workable in spring or once the soil temperature has reached 50°. (You can use an inexpensive soil thermometer to take a reading.) The seeds will germinate best when the soil temperature is between 50° and 70°F. Even under ideal conditions, parsnips take quite a while to germinate and a long time to mature — so don’t delay seed sowing. Expect germination after two to three weeks in this temperature range and even longer in cooler soil. 

For warmer climates: In regions where the ground does not freeze in winter, parsnips seeds may be sown around July 1, give or take two weeks, for a winter harvest. You’ll want the parsnips to experience that winter cold so they naturally sweeten up. Some varieties can be overwintered in ground and then enjoyed in spring.

Sow seeds a half-inch deep and a half-inch apart in rows spaced 18 to 24 inches apart, to account for the top growth. Once seedlings grow to a couple of inches tall, thin the plants to one every 4 to 6 inches to allow them to grow to their full potential.

Parsnips can be interplanted with radishes, which will mature faster and be harvested and out of the way while the parsnips are still small. The radishes also help to loosen up the soil to the benefit of the parsnips.

 Approximately 750 seeds. 

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