(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.
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All American is a high yielding parsnip with a tender white flesh! This parsnip variety has a mild, delicate flavor that is a good, frost-resistant keeper. All American is extra sweet when dug in the fall.
Hollow Crown Parsnip is an old heirloom with the best crisp, parsnip taste of all! This variety produces a 12-14" tapering root that is 2-3" wide. Hollow Crown is a valuable winter food source that is best if eaten after the first frost as this causes them to produce more sugar.
