Introduction To The Strains of Parsnip

There are actually hundreds of types of parsnips with each having its own distinct characteristics. Certain varieties are far more productive than others making it great for commercial planting. Some possess a strong taste while others are mild tasting.

When it comes to  home gardening, you'll find lots of good varieties to choose from. They are typically obtainable in seed catalogues and also in local gardening shops.

The Harris Model variety of parsnip can grow as long as 15 inches with smooth white skin and finely grained flesh. It is the most popular type of strain. Common to both home gardeners and even market growers, it does not have side roots. It could be harvested after 130 days.

The All American variety may be harvested sooner than the standard variety. It can be harvested in only 95 days as opposed to others that take 125 or more days. The All American variety possesses a tender texture, with a sweet, nutty taste which is best dug during the fall. It possesses a good tolerance to diseases and stores very well, too.

Another variety of parsnip is Lancer. Among the best benefits of growing this cultivar is its extraordinary resistance to Canker, a disease that commonly plagues parsnips. It is extremely productive therefore it is very well suited for market growing. With smooth skin which is uniformly colored, it has a very delicate flavor.

Cobham Marrow develops roots that are about 8 inches long and is usually sweeter as compared to most parsnip strains. This is actually the variety which most people use as a dessert. It is normally just glazed with brown sugar. It germinates easily and can grow in very heavy soil. It could be harvested 120 days after being sown.

Like the cultivar Hollow Crown, the Student cultivar is a more superior strain specifically because of its flavor. It possesses a mellow flavor and very delicious when compared with other strains. On the other hand, this parsnip cultivar is not widely available so seeds can be a bit hard to come by.

Additional articles about variety

About the author

The author is a nutritionist and is currently working for a non-profit health care corporation. For more information about the topic, visit the following link: Parsnip Recipes

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