Tuesday 30 December 2014

Parsnip "Guernsey Half Long"

Although I seldom grow many of each type of vegetable, I like wherever possible to grow at least two varieties of each type. That way, if one fails or performs poorly I have a second chance of success. So it was that this year I sowed two varieties of Parsnip - "Duchess" and "Guernsey Half Long".

Parsnips take a long time to grow. I sowed mine on 8th March and harvested the first of them on 1st November. But then, you only use a few at a time and they keep in good condition for a long time too. If you didn't harvest them they would stay in useable condition for at least another three months.
During their growing period the plants produce a lot of luxuriant foliage and store away lots of energy in their deep tap-roots. This is a photo of my Parsnips taken on 29th June, when the foliage was about three feet tall. They are covered with Enviromesh to protect them and their neighbouring Carrots from Carrot Root Fly.


The "Duchess" Parsnips are (mostly!) long and straight, as they are supposed to be, but the "Guernsey Half Long" ones are described as "medium short (8 to 10 inches)". They are quite broad at the shoulder, but they taper rapidly down to very long thin roots:


The big one in the centre of that group is a "Duchess" Parsnip, while the others are "Guernsey Half Long".

Harvesting Parsnips is always a hit-and-miss affair. Since the roots are broad at the top you pull up what you think is going to be a big one, but it often turns out to be a small one!


I am pleased with my Parsnips this year. Growing them in that deep bed full of sandy, light compost has produced mostly pretty regular roots, with only a few wierdos, and they have smooth, almost canker-free skins.


 The smaller ones will have to be cooked whole, while the bigger ones will need to be halved, I think.


I think the best way to eat Parsnips is roasted (preferably in goose fat!), but they are also very nice made into curried Parsnip soup. What's your favourite way of eating them?

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P.S. Thanks for all your good wishes and commiserations concerning our colds. I wish I could say that we are feeling better, but if I did it would be a lie! how much longer can this thing last..??

14 comments:

  1. I has a lovely parsnip soup the other day but I do love them roasted. Can't wait to try these varieties next year! Jo Jo

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  2. I love them roasted. I had enough to eat on Christmas Day but that was the whole of this year's harvest after a bad year for germination.

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    1. I'm glad to hear that honour was satisfied! I bet some of your other crops did well though? Didn't you inherit a load of Parsnips with your new allotment last year too? Since they evidently did well in that site, maybe you should try to get more like those!

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    2. You're right, we inherited a wonderful crop of parsnips so we know that they can grow well on this plot, it's just a case of getting them to germinate. Fingers crossed for 2015.

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  3. Sorry to hear about your cold, alot going around as usual this time of year, and always a nuisance. I generally roast carrots and parsnip together for the holidays and eat them that way. Your home grown parsnips look really good.

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  4. I rarely eat parsnips, but when I do they are usually roasted. I would probably eat more of them if I could figure out how to grow them. I always seem to miss the optimal time to sow the seeds when I do have them, and of course the seeds don't stay viable for long, so I feel bad about throwing out old seeds and have a hard time justifying buying new ones just to go through the same old routine...

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    1. For me, Parsnips are amongst the first seeds to be sown each Spring, so less likely than many others to be forgotten.

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  5. Parsnips are definitely a case ig don;t count your parsnips 'til they're pulled

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    1. Sue, you've been at the predictive text again (or the sherry..). But. yes, you're right.

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    2. They keep moving the keys. Must cut my nails

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  6. Gorgeous parsnips... roasted in goose fat with a drizzle of honey or maple syrup... MMmmmmm
    One of my favourite veggies ;D
    Sorry that you're not feeling well. I think my daughter has that dreaded lurgy. It's lasted maybe four or five weeks and still ongoing. I'm virtually bathing in sanitize solution to keep it at bay.
    I hope you feel better soon and all the best for this coming new year.
    Happy 2015! :D

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    1. Four or five WEEKS? I didn't want to hear that! Thanks for the good wishes anyway, and I offer mine in return. Hope your home finally reaches its Des Res status in 2015!

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  7. No idea they took that long for harvest!

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