How to Grow Parsnip, Hollow Crown
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Parsnip, Hollow Crown
Pastinaca sativa subsp. sativa var. remota
vegetableParsnip (Pastinaca remota) is a cool-season root vegetable related to carrots, producing long, cream-colored taproots with a sweet, nutty flavor when mature. The plant develops feathery, fern-like foliage above ground and requires a long growing season to develop full root size and sweetness. It is best harvested after frost, which converts starches to sugars.
When should you plant Parsnip, Hollow Crown in your zone?
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Example Parsnip, Hollow Crown timeline · Pittsburgh, PA (Zone 6b)
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Plant Parsnip, Hollow Crown
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Parsnip, Hollow Crown
Around Aug 15≈ 120 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Parsnip, Hollow Crown dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-7; tolerates cooler northern climates well
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Germination & Seedling
3-4 weeksSlow germination (14-21 days); tiny seedlings with narrow cotyledons emerge. Very delicate at this stage.
Keep soil consistently moist but not waterlogged. Thin seedlings to 1 inch apart at 2-3 weeks. Seed tape or fluid seeding prevents overcrowding.
Vegetative Growth
8-12 weeksFeathery foliage develops above ground; roots elongate slowly underground. Plants reach 12-18 inches tall with fern-like divided leaves.
Thin to final spacing (3-4 inches). Weed regularly but carefully to avoid root damage. Apply mulch to retain moisture and suppress weeds. No nitrogen overfertilizing.
Root Development & Maturation
6-10 weeksRoot thickens and lengthens; flavor develops. Roots become cream-colored, 8-12 inches long. Foliage remains green and healthy.
Maintain consistent moisture. Avoid high nitrogen. No major intervention needed. Roots are ready when shoulders are 1-1.5 inches diameter.
Post-Frost Sweetening
2-4 weeks in fieldAfter light frost or extended cold storage, starches convert to sugars. Roots become sweeter and more flavorful.
Leave roots in ground through light frosts if soil doesn't freeze hard. Harvest after first frost for best flavor, or harvest before ground freezes and store at 32°F.
Harvest & Storage
Ongoing through winterMature roots are dug, cleaned, and stored. Roots remain crisp and keep well in cool storage.
Loosen soil with fork before pulling to avoid breakage. Cut off foliage, brush off soil, store in cool cellar or refrigerator at 32°F and 95% humidity.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Insecticidal soap, neem oil, or spinosad; remove affected foliage. Row covers prevent infestation if applied early.
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Row covers during egg-laying season (spring); sticky traps; remove affected foliage and roots promptly.
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Grow resistant varieties if available; avoid overhead watering; provide good air circulation; remove infected plants.
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and
Handpick, beer traps, diatomaceous earth, or metaldehyde-based baits for severe infestations.
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Row covers, crop rotation (3+ years), companion planting with onion or garlic.
Uses
Roasting & soups
CulinaryParsnip roots are sweet and nutty when roasted, often blended with other root vegetables. They make creamy, flavorful soups and are a traditional winter vegetable. [source]
Chips and fries
CulinarySliced parsnips can be baked or deep-fried into crispy chips or fries, offering a naturally sweet alternative to potatoes. [source]
Digestive support
MedicinalParsnips are high in soluble fiber and inulin, supporting digestive health and prebiotic nutrition for beneficial gut bacteria. [source]
Winter storage vegetable
HouseholdParsnips store exceptionally well for months at cool temperatures, making them a reliable cold-season staple. [source]
Pollinator foliage
WildlifeThe tall, flowering parsnip plant (if left to bolt) produces attractive umbel flowers that attract bees and beneficial insects. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Harvest from late October through winter after the first frost, which improves sweetness. Roots are ready when shoulders are 1-1.5 inches in diameter. Use a garden fork to loosen soil and gently pull. Roots can remain in ground through winter in zones 3-7 and harvested as needed, or dig and store at 32°F in moist sand or peat. Cut off foliage before storage.
Fun Facts
- 🌱 Parsnips were a major staple in Europe before potatoes arrived from the Americas; they were often candied or made into wine.
- 🌱 The skin of parsnip foliage and roots can cause photosensitive dermatitis (burning rash) in some people when handled in bright sunlight, a reaction called 'parsnip burn.'
- 🌱 Parsnip seeds are notoriously short-lived, remaining viable for only 1-2 years; always use fresh seed for best germination rates.
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