Turga Parsnip Seeds

Organic, Heirloom

This packet sows up to 14 feet.
4 out of 5 stars
(2 reviews)
Availability: In Stock
Versatile and nutritious, parsnips are being added to the menus of many restaurants. You'll love the tender carrot-like roots for their sweet and distinctive flavor that's delicious in soups and stews, mashed, stir-fried, or roasted. The trick to growing the sweetest parsnips? Wait to harvest the roots until after the first frost. Cold temperatures change the starch into sugar, making them sweet and flavorful.
$2.49 500 mg (~170 seeds )

Botanical Name: Pastinaca sativa

Days to Maturity: 100–110 days

Family: Apiaceae

Native: Eurasia

Hardiness: Biennial grown as annual. Roots can be harvested in fall after a few frosts or left in ground through winter for harvest before tops begin growth in spring.

Variety Information: Creamy white, tapered roots; foliage is a much broader leaf than carrot foliage.

When to Sow Outside: RECOMMENDED. Late spring or early summer, about 4 months before your average first fall frost date. Mild Climates: Sow in fall for harvest the following spring. Ideal soil temperature for germination is 50°–70°F.

When to Start Inside: Not recommended.

Days to Emerge: 10–25 days

Seed Depth: ½"

Seed Spacing: A group of 3 seeds every 3"

Row Spacing: 18"

Thinning: When 4" tall, thin to 1 every 3"

Harvesting: To harvest parsnips, dig them up with a shovel or garden fork being careful not to cut or damage roots. If you wish to harvest before winter, leave parsnips in the ground for at least 2 weeks after a hard fall frost. You can improve the sweetness by storing at 32°-34°F for 2 weeks before using. If you leave parsnips in the soil over winter, throw a few inches of soil over the crowns and mulch heavily with straw or compost after the first fall frosts. During extended cold periods, stored starches are changed to sugar as the first-year plants prepare for new growth, thus roots harvested in early spring are especially tender and sweet. The roots lose flavor and become fibrous if you do not harvest them before new tops and seed stalks begin to grow.

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Turga Parsnip Seeds Reviews

2 reviews

Germinated well inside before planting

5 out of 5 stars Jul 20, 2020
I planted these seeds last season by germinating inside (on paper towels with heating pad) due to the long germination period and planted a raised bed of them them along with radishes to guide where they were planted. I had great success with the seeds germinating, growing and the actual parsnips were tasty. i do recommend buying seed each year vs trying to grow your own. Some parsnips left in the ground over winter went to seed and i just left to see what would happen. The parsnip web-worm found them! While I researched and took care of them, it is hard to find good information not embedded in a study that may or may not answer one's questions. I would appreciate more specific information about these seeds offered as there are 11 varieties or sub varieties under this name! I can only guess that as an heirloom this is also considered a wild parsnip and thus letting it go to seed may not be in the best interest of our grasslands.
Janet Yung from IL
Owner Response: Hello Janet, This cultivar is 'Turga' and that is its legal description. If you are inquiring about subspecies the full botanical name is Pastinaca sativa L. subsp. sativa. I hope that helps.

Hard to germinate

3 out of 5 stars Nov 26, 2020
Cold hardiness 8b/9a: This is a fall veg here. I direct seeded, I soaked and seeded, the germination rate is about 50% and takes about three weeks. They are just seedlings now, so no information on success rate. Other parts of the country may do better
Christine from TX
Owner Response: Hi Christine, You may see more seeds germinate with time. Just in case, I wanted to mention that parsnip seeds expire more quickly than other seeds so be sure to use fresh seeds every year.

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