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Harris Model Parsnip is an uncommon root vegetable that is gaining popularity for its functionality. The Harris Model Parsnip has long 12 inch white-fleshed edible roots, similar to a carrot. This heirloom has a tender and mild sweet/nuttiness flavor. They are best harvested after a frost, which improves the flavor of the root. Harris Model Parsnip is resistant to frost and does not like hot weather. You can harvest Harris Model Parsnip during frost and even into the winter if mulch is provided around the plant. Alternatively, you can leave the root in the ground through the winter and harvest in the early spring. It is a great low maintenance homesteader or survival crop. Matured parsnips are excellent in soups, stews, stir-fry or roasted with other root veggies like Little Finger Carrot.
Harris Model Parsnip most likely originated in Europe, where it grew wild for centuries. The ruling class claimed this vegetable for their own, prizing it for its natural sweetness. In the past, desserts often featured the parsnip, and at one time it provided a source of sugar. Americans first experienced the parsnip in the 16th century, but it has remained primarily a European favorite.
NAME: Parsnip (Pastinaca sativa)
VARIETY: Harris Model
DAYS TO MATURITY: 110 – 130 days
POLLINATION: Open Pollinated
TYPE: Annual
HARDINESS ZONE: Zones 3 – 12
SUNLIGHT: Full sun needed
SOIL: Deep, loose, and fertile sandy loams and peat soils
PLANT HEIGHT: 15 – 18 inches
SPACING: 12 – 18 inches apart
These seeds do not required stratification.
To learn more about Stratification, click here!
It is not recommended to start Harris Model Parsnip indoors dur to the long taproot that is susceptible to disturbance during transplanting.
f you choose to start seeds indoors, fill biodegradable pots with a well-draining potting mix. Sow 2-3 seeds per pot and cover them with a thin layer of soil.
Water the soil thoroughly and place the pots in a warm location with indirect sunlight.
Keep the soil consistently moist but not waterlogged, and ensure good air circulation around the pots.
Germination usually takes around 14-21 days.
Once the seedlings have developed several sets of true leaves, they can be transplanted outdoors.
Sow 2 weeks before your last local spring frost in a soil bed that has already been prepared and will receive full sun.
The day before you plan to sow, soak parsnip seeds in water overnight.
Direct sow into your pre-prepared bed 1/2 inch deep, spaced 4 inches apart and in rows spaced 14 inches apart.
Germination for parsnips can be slow and irregular, taking between 7 to 21 days, so don’t expect sprouting for at least 3 to 4 weeks.
Keep the surface of the soil moist; seedlings cannot break through a crust and need constant moisture to properly germinate.
A second sowing of parsnips can take place 100 days before your first fall frost.
Parsnips have a long tap root that will be disturbed during transplanting, so start outdoors if possible.
Parsnips do not tolerate mid-summer heat well, so early spring or early fall sowing is recommended.
Prepare your beds in advance by loosening the soil to a depth of 8 to 14 inches and removing any large rocks, roots or weeds.
Sandy, loam soils are ideal for parsnips; if you have heavy clay or compacted soils, add sand or peat to enhance drainage and soil structure.
To keep weeds under control, remove them or use a mulch around the parsnips to prevent them from infiltrating or germinating.
Mulching will also prevent the ground around the parsnips from freezing and allows you to harvest during the winter.
Harris Model Parsnip roots are typically ready for harvest 90-120 days after sowing, or when they have reached a diameter of 1-2 inches.
Use a garden fork or spade to carefully loosen the soil around the roots, taking care not to damage them.
Lift the roots gently from the ground, brushing off any excess soil.
Trim off the tops and store the parsnips in a cool, humid location or refrigerate them for later use.
Harris Model Parsnips can be stored for several weeks to several months, depending on storage conditions.
