The field and garden vegetables of America

by Fearing Burr

Pastinaca sativa.

The Parsnip is a hardy biennial, indigenous to Great Britain and some parts of the south of Europe, and, to a considerable extent, naturalized in this country. In its native state, the root is small and fibrous, and possesses little of the fineness of texture, and delicacy of flavor, which characterize the Parsnip in its cultivated state.

The roots are fusiform, often much elongated, sometimes turbinate, and attain their full size during the first year. The flowers and seeds are produced the second year; the plant then measuring five or six feet in height, with a grooved or furrowed, hollow, branching stem. The flowers are yellow, in large spreading umbels five or six inches in diameter. The seeds ripen in July and August; are nearly circular; about one-fourth of an inch in diameter; flat, thin, very light, membranous on the borders, and of a pale yellowish-brown or yellowish-green color. They vary but little in size, form, or color, in the different varieties; and retain their vitality but two years. About six thousand seeds are contained in one ounce.

Propagation, Soil, and Cultivation.—It is always propagated from seed sown annually.

Soil.—The soil should be mellow, deep, and of a rich vegetable texture. "If in moderate condition by the manuring of the previous crop, it will be better than applying manure at sowing. Should it be necessary to do so, let the manure be in the most thorough state of decomposition; or, if otherwise, incorporate it with the soil, as far from the surface as possible. The Parsnip will grow in a stronger soil than the Carrot; and succeeds comparatively well when grown in sand, or even in peat, if well manured."

Preparation of the Ground, and Sowing.—"The seed should be sown as early in spring as the ground is in good working condition. As most of the varieties have long fusiform roots, ordinary ploughing will not stir the soil to a sufficient depth for their greatest perfection; and, as the amount of the crop mainly depends on the length of the roots, it is of the first importance to provide for this fact by making the ground fine and friable above and below, to the depth of at least fifteen inches: eighteen or twenty would be better. When the soil has thus been thoroughly pulverized, level off the surface, and rake it fine and smooth, and sow the seed in drills fourteen inches apart and an inch and a half deep; allowing half an ounce of seed for one hundred feet of drill, and from five to six pounds to the acre. When the young plants are two or three inches high, thin them out to about six inches in the rows; and, as they transplant readily, any vacant space can be filled by resetting the surplus plants. Keep the earth between the rows loose, and free from weeds, and also the spaces in the rows, until the leaves cover the ground; after which, little further care will be required. The roots will attain a good size by the middle of September, from which time a few may be drawn for present use; but the Parsnip is far best at full maturity, which is indicated by the decay of the leaf in October."

Harvesting.—The Parsnip sustains no injury when left in the open ground during winter; and it is a common practice to take up in the fall a certain quantity of roots to meet a limited demand in the winter months, allowing the rest to remain in the ground until spring. The roots thus treated are considered to have a finer flavor; that is to say, are better when recently taken from the ground.

In taking up the crop in autumn, which should be done just previous to the closing-up of the ground, be careful to remove the soil to a sufficient depth, so as not to injure the roots. The thrust of the spade that easily lifts a Carrot without essential injury, will, if applied to the Parsnip, break the roots of nine in ten at scarcely half their length from the surface of the ground. As the roots keep much fresher, and retain their flavor much better, when taken up entire, the best method is to throw out a trench beside the rows, to the depth of the roots, when they can be easily, as well as perfectly, removed. They should be dug in pleasant weather, and laid on the ground exposed to the sun for a few hours to dry; "and when all the earth is rubbed off them, and their leaves cut off to within an inch of their crowns, they may be stowed away in sand, dry earth, or in any dry, light material most convenient." When thus packed, they will keep well in almost any location, either in the cellar or storehouse.

If the roots which have remained in the ground during winter be taken up in spring, and the tops removed as before directed, they may be packed in sand or earth, and will remain fresh and in good condition for use until May or June.

To raise Seed.—In April, thin out the roots, that have been in the ground during the winter, to about eighteen inches apart; or, at the same season, select a few good-sized and symmetrical roots from those harvested in the fall, and set them eighteen inches apart, with the crowns just below the surface of the ground. They will send up a stalk to the height and in the manner before described, and the seeds will ripen in August. The central umbel of seeds is always the largest, and is considered much the best.