Crops › Parsnip
How to grow Parsnip
in the US
Sow March to May, plant out June, harvest July to September. About 110 days from seed to plate.
Shown for zone 6. Zone table further down.
Parsnips, eh? They're one of those vegetables that just scream 'proper comfort food' to me. They take a bit of patience, you know, but getting those long, sweet roots out of the ground is always a cracking feeling. Definitely worth the effort for that lovely earthy flavor.
Sowing
Parsnips really don't like being moved, so direct sowing them where they'll grow is the way to go. You want fresh seed, to be honest, as it loses its oomph quickly. Plant them about half an inch (1 cm) deep, in rows 12-18 inches (30-45 cm) apart. Drop a few seeds every 4-6 inches (10-15 cm) and thin them out later. Timing is key; wait until your soil is warming up a bit, past your last frost date. For example, folks in zone 5 might sow April-May, while zone 9 could start earlier, January-March. Check your local USDA zone for the best window, like the GrowMore CookMore app suggests.
Growing on
Once your parsnip seedlings have popped their heads up and are a couple of inches tall, it's time to thin them out. You want to aim for roots spaced about 4-6 inches (10-15 cm) apart eventually, so they have plenty of room to grow properly. Just snip the weaker ones at soil level to avoid disturbing the roots of the ones you're keeping. Keep an eye on them, make sure they're not too crowded, especially if the weather turns a bit wet.
Looking after it
Parsnips like a steady supply of moisture, especially when they're first getting established and then again as the roots start to swell. Don't let them dry out completely, or they might get a bit woody. A bit of a balanced feed can help, but don't go mad with nitrogen or you'll get more leaves than root. Mulching around the plants can help keep moisture in and suppress weeds too, which is always a bonus.
What goes wrong
Slugs and snails can be a real nuisance, especially when the seedlings are tiny and tender. Keep an eye out and get rid of them, whether by hand-picking or using whatever method works for your plot. Aphids sometimes show up too, usually on the young leaves. A strong jet of water can often knock them off, or a bit of insecticidal soap if it's a proper infestation.
Harvest
Parsnips take about 110 days from sowing to be ready, but they really come into their own after the first proper hard frost. That cold spell turns the starches into sugars, making them incredibly sweet. Dig them up carefully with a fork, minding not to damage the long roots. They store well in a cool, dry, dark place, or you can leave them in the ground over winter if your soil doesn't freeze solid, digging them as you need them.
I always make a little trench for my parsnip seeds and cover it with a plank of wood until they germinate. Keeps the moisture in and the soil warm, giving them a proper head start.
Dates for your plot
Type your zone and the plant-out advice shifts to your frost dates.
Varieties, and whether the club would grow them again
| Variety | Club verdict |
|---|---|
| Hollow Crown This is a classic, robust parsnip, known for its long, tapered roots and good flavor. It's a solid choice for anyone wanting a dependable crop that stores well. | No club votes yet |
| Gladiator Gladiator offers good disease resistance and produces smooth, uniform roots. It’s a great option if you're looking for consistent quality and a strong yield. | No club votes yet |
| Albion Albion is a very popular variety, known for its strong resistance to canker and smooth, white roots. It's a cracking choice for plots where disease can be an issue, giving you good looking parsnips. | No club votes yet |
| Javelin Javelin produces really long, slender roots, perfect for those deep, well-worked soils. If you've got good ground and want impressive parsnips, this one's a winner. | No club votes yet |
| Imperial Crown A heritage variety, Imperial Crown gives you well-shaped, substantial roots with that traditional parsnip taste. It’s ideal for gardeners who appreciate classic flavor and reliable growth. | No club votes yet |
| Tender and True This one lives up to its name, offering tender roots with a lovely sweet flavor. It's a fantastic choice if you prioritize taste above all else for your roasted vegetables. | No club votes yet |
| Lancer Lancer is a really vigorous grower, giving you excellent yields of smooth, medium-length roots. It's perfect for a reliable, productive harvest on most soil types. | No club votes yet |
| Andover Andover offers good disease resistance and produces attractive, well-formed roots. It's a reliable choice for consistent quality and a good harvest. | No club votes yet |
| Viper Viper is known for its quick growth and good canker resistance, producing smooth, medium-sized roots. It's a solid, dependable choice that doesn't mess about. | No club votes yet |
| Cobham Improved Marrow A well-loved traditional variety, Cobham Improved Marrow gives you broad, fleshy roots with excellent flavor. This one's proper satisfying to grow if you like a substantial parsnip. | No club votes yet |
| Harris Model Harris Model is a robust and classic parsnip, producing good, long roots with reliable performance. It’s a great option for gardeners seeking a dependable, traditional variety. | No club votes yet |
| Panorama Panorama offers good canker resistance and produces very smooth, uniform roots. It's a cracking choice for getting clean, attractive parsnips with less fuss. | No club votes yet |
| Guernsey Guernsey is a shorter, stump-rooted variety, making it more suitable for heavier or shallower soils. If your ground isn't perfectly deep, this one might be the trick. | No club votes yet |
| Pit Stop Pit Stop is a modern hybrid known for its excellent resistance to disease and uniform, smooth roots. It's a reliable choice for consistent, blemish-free parsnips. | No club votes yet |
| Nantes Half-Long This variety produces shorter, broad roots, similar to a turnip shape, making it suitable for heavier or stony soils. It's a good alternative if you struggle with very long parsnips in your ground. | No club votes yet |
Votes are members rating varieties in their Seed Tin, one vote per gardener. Tap a variety for the full page and where to buy.
Buy Parsnip seeds
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Sowing by USDA zone
| Zone | Sow / plant | Harvest |
|---|---|---|
| Zone 3 | May | September to October |
| Zone 4 | April to May | August to October |
| Zone 5 | April to May | August to October |
| Zone 6 | March to May | July to September |
| Zone 7 | March to April | July to September |
| Zone 8 | February to April | June to September |
| Zone 9 | January to March | May to August |
| Zone 10 | December to February | May to July |
Cook the harvest
A moist, warmly spiced cake that uses grated parsnip alongside carrot — the parsnip adds extra moisture and a subtle, nutty sweetness that makes this one of the best carrot cakes you will ever eat. Topped with a classic cream cheese frosting, it is the kind of cake that earns recipe requests. Nobody needs to know the secret ingredient.
65 min · mediumA silky, elegant soup where the sweet, nutty flavor of parsnips is brightened by tart apple and a warm hint of curry — a classic British-American combination that always impresses. Blended until completely smooth and finished with cream, it has a pale golden color and a flavor that is comforting, complex, and altogether more interesting than you might expect from two humble vegetables.
45 min · easyLike carrot cake's more sophisticated cousin, parsnip cake has a delicate sweetness and a moist, tender crumb enriched with warm spices and shredded parsnip. Topped with a tangy cream cheese frosting, it is outstanding as a dessert or a celebration cake. People are always surprised by how much they love it.
65 min · mediumA velvety, warming soup that blends sweet roasted parsnips with a fragrant base of curry powder, ginger, and coconut milk into a silky, deeply nourishing bowl. Roasting the parsnips first concentrates their natural sweetness and adds a caramelized depth that sets this apart from a simple blended vegetable soup. Finished with a drizzle of coconut cream and a scattering of toasted seeds, it is a beautiful autumn and winter meal.
55 min · easyWatch for, and grow alongside
Companions: marigolds, nasturtium
Questions people ask
When do you sow Parsnip in the US?
Sow Parsnip from March to May in zone 6, earlier or later by zone. Plant out June, after the last frost.
How long does Parsnip take from sowing to harvest?
Roughly 110 days, with the harvest July to September.
Which Parsnip varieties do gardeners grow again?
Club members rate every variety they grow. This page shows the grow-again votes for Hollow Crown, Gladiator, Albion, Javelin and more.
Track your Parsnip from packet to plate
Sowing reminders and harvest forecasts for your own frost dates, the Seed Tin, Scan Centre for any label or packet, and the Potty Mouth Garden Club. Free to start.
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 3 September 2026.