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(Pastinaca sativa) Parsnip roots are long, white, and, after a hard frost very sweet and spicy. Parsnips can be stored well after a spring or fall harvest. Although they can be eaten raw, they are primarily cooked by boiling, baking, roasting, or used in stews, soups and casseroles.
All American Parsnip Seeds



The All American has a mild, delicate flavor. A good, frost-resistant keeper. Extra sweet when dug in fall.

Hollow Crown Parsnip Seeds


Hollow Crown produces a 12-14" tapering root that is 2-3" wide. A valuable winter food source.

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