2x Parsnip Pastinaca 'Guernsey' - Organic 10 m² - Vegetable seeds

Pastinaca sativa 'Guernsey'

2x Parsnip Pastinaca 'Guernsey' - Organic 10 m² - Vegetable seeds

Pastinaca sativa 'Guernsey'
Forgotten vegetable
A forgotten, heritage vegetable that has become trendy again! The parsnip 'Guernsey' (Pastinaca sativa) tastes a bit sweet and sharp at the same time – truly extraordinary. The vegetable can be eaten raw and cooked. It's delicious in a consommé, too! The vegetable seeds are organically certified. Sow the vegetable seeds in April and May in rows on open ground. You can harvest from December and January.
Space the parsnip seeds 20 cm apart. Space the rows at a distance of 45 cm. Plant at a depth of 0.5 to 1 cm. Give the vegetable seeds a spot in full sun. After sowing, water the seeds adequately. The vegetable seeds come in a bag containing approximately 3 grams. This is enough to sow 10 square metres.
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2x Parsnip Pastinaca 'Guernsey' - Organic 10 m² - Vegetable seeds

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Sustainably packed with recycled packaging material
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Latin name: Pastinaca sativa 'Guernsey'
Guarantee: 1 year growth and flowering guarantee
Green stayer: No
Leafs all year: No
Hardy plants: No
Self polinating: No
Edible: Yes
Naturalizing: No
Scented: Not Scented
Grafted: No
Cutting flowers: No
Harvesting: November - February
Planting distance: 15 cm
Planting depth: 15 cm

Parsnips seed needs no prior treatment and the seed tape is ready-to-use.

How to Sow

Sow outdoors from April to May.

Sow outdoors, preferably in full sun, from April to May. Loosen the soil with a fork to a depth of 30 cm. Draw a furrow about 1.5cm deep and label the row. Lay the tape in, cover with 1.0 soil and sprinkle with water. Extra rows should be 40 cm apart.

The seed will germinate in 21-28 days.


Parsnips are not partial to fertiliser so do not sow where the ground has been fertilised in the winter. However, a slow release type feed of a low content Nitrogen (N) and high content Potassium (K) is o.k.

Water extra during periods and keep the bed free of weeds to allow your parsnips to thrive. They take a long time to grow - about 5 months. Sown early (April) you can harvest them in September


Harvest from September through to the following February.

Parsnips become sweeter after the first frost. Storing it for a couple of days in the fridge has the same effect.

Loosen your parsnips out of the ground with the back of a rake to harvest individually. Harvest from late summer throughout the winter. Parsnips are pretty hardy but be aware that you may not be able to harvest them if the ground freezes. Covering your parsnips carefully can help avoid this problem.

If parsnips start to grow again in the spring, you are too late to harvest them - they will be bitter and no longer taste nice and the flesh will be spongy.


Parsnip was used just like the potato in the middle ages, eaten almost daily by the common folk because it kept all winter, and was easy to grow. Originating in Mediterranean regions it was of course also eaten by ancient Greeks and Romans. Parsnip greens smell quite like celery, the root itself is sweet with a faint aniseed flavour.

Biannual, the plant grows a large rosette of leaf with a large root in the first year but does not produce flowers. As soon as things heat up in the 2nd year, a flower spike will form and resembles celery and carrot. Belonging to the family of Apiacae, the parsnip has one noticeable difference in that its flowers are yellow - most others in the family are white.


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