Parsnip
(Peucedanum sativum). A hardy biennial, a native of Europe (Britain) and Siberia. It has been cultivated since the time of the Romans for its roots, which are eaten as a vegetable, and used for various purposes, not the least being that of the preparation of an excellent wine. Parsnips are very nutritious, but not so much so as Potatoes, a vegetable for which they have been recommended as a substitute. Potatoes are also more productive, and their flavour far more generally liked, than Parsnips; still, the latter are much esteemed, and form a portion of the crops in almost every kitchen and also cottage garden, whether large or small. In the Channel Islands, this vegetable is successfully cultivated, the soil there being peculiarly adapted to its requirements. The roots are in greater request, at certain seasons, in Roman Catholic countries than in others.
Cultivation. Parsnips succeed best in an open situation, where the soil is not too stiff yet is rich, and of a good depth. A somewhat sandy loam is most suitable, and it is best if tolerably free from stones, which tend to divert the roots from a straight downward course. Land in preparation, and intended for the vegetable under notice, should be deeply trenched the previous autumn, and manure added then, if necessary--its addition in spring invariably results in the production of forked, instead of straight, roots. Ridges of soil left for the winter should be levelled down in February, or very early in March, and the seed sown thinly, yet regularly, in shallow drills, 18in. or 20in. apart. Before the young plants become drawn, they should be thinned, partially at first, and finally, in due course, to distances of 12in. or 15in. apart, according to the size they are likely to attain. An occasional hoeing will be all that is necessary until the leaves die in autumn, when the roots will be fit for use, and a stock may be lifted and stored in a cool shed, for that purpose being covered with sand or light soil. Parsnips are, however, much better if dug from the ground as required for use; consequently, only enough should be stored inside for maintaining a supply in frosty weather up till February, or until growth recommences, when the whole stock must be dug up. A Parsnip, with a portion of its leaves removed, is represented Seed Saving. Parsnip seed does not satisfactorily retain its germinative powers longer than one year. If seed is to be raised, a few of the best roots should be carefully planted in a sheltered position early in the year. The seed will ripen in quantity during the latter part of summer, when it may be dried and stored in the ordinary way.
Sorts. These are not numerous. The following are the best: HOLLOW-CROWNED, large, heavy, and of excellent quality; best for general use. LARGE GUERNSEY, roots large, long, and tapering; a variety extensively cultivated in the Channel Islands. THE STUDENT, medium size, of superior flavour and good quality.
There is a variety called Turnip-rooted, because of its roots resembling Turnips in shape and growing principally above ground. It is not much cultivated, but has been recommended for shallow soils, on which the other sorts do not properly succeed.