Parsnips can keep in the refrigerator for up to three months if properly prepared for storage. Remove all but about 2 inches of the green stubble to prevent the parsnip from rotting. Do not wash until ready to use parsnip. Place parsnips into crisper.

Freezing - To freeze parsnips they must be blanched, the best way to blanch them is in boiling water. Use a blancher with a basket and cover, or fit a wire basket into a large kettle with a lid.  Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. Blanching slows or stops enzyme action which can cause loss of flavour, colour and texture. 

Root Cellar - Undamaged roots may be kept in cold storage for 4 to 6 months at as close to 0 C as possible and 98 to 100% relative humidity.


Parsnips are a great source of potassium, fibre, Vitamin C and are a good source of folate.

Varieties we grow:


In the Middle Ages, especially during Lent, Europeans favored the parsnip because of its flavour, nourishment and ability to satisfy hunger through meatless fasting periods. In fact, parsnips once enjoyed greater popularity than either potatoes or carrots.

Parsnips are enjoyed by North Americans, but are consumed in greater volume by the people of northern and eastern Europe and western Asia.


Glazed Turnips and Parsnips with Maple Syrup

Baked Parsnip Fries with Rosemary

Parsnip Celery & Apple Soup