Parsnip
Pastinaca sativa
vegetableLong, cream-colored root vegetable with a sweet, nutty flavor that intensifies after frost; matures in 120–180 days. Parsnips require deep, loose soil and long growing seasons, but reward patience with exceptional cold hardiness and storage life. Seeds are slow to germinate and require fresh seed annually.
Common Problems
Select the problem your Parsnip is experiencing to get a treatment guide.
Care Guide
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Light
Full sun (6–8 hours daily); some afternoon shade tolerated in hot regions
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Water
Water 1–2 inches per week; maintain consistent moisture to prevent cracking and forking
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Soil
Very deep, loose, well-draining soil (12+ inches); remove stones and avoid compaction; pH 6.0–7.5
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Fertiliser
Light fertilization; apply balanced fertilizer at sowing; excess nitrogen promotes forking
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Temperature
Cool-season crop; optimal 50–70°F (10–21°C); extremely frost-hardy and sweetens after freezing
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Humidity
Moderate humidity; tolerates 40–70% relative humidity; dislikes waterlogged conditions
Toxicity
check_circleSafe for Catscheck_circleSafe for Dogscheck_circleSafe for Children
Parsnips are edible and safe; handle green parts carefully as sap can cause photosensitivity reactions on skin
Common Diseases
Common Pests
Seasonal Care
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Resume regular watering and feeding as growth picks up.
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Peak growing season. Water and feed regularly.
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Reduce watering as growth slows. Stop heavy feeding.
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Minimal watering and feeding. Protect from frost if needed.