Parsnip Pastinaca sativa

Detailed Listing For
Botanical Name:

Pastinaca sativa







Common Name:


Seeds Per Pound:
6.34 lb
Average Viable Seeds/Packet:
Germination Test Type:
2-3 feet
Collection Locale:
Crop Year:

In Stock: 6.34 lb
Items are priced on a curve, you can buy any 'bulk quantity' up to what we have in stock, some examples are:
10 packet (~ 2150 seeds)
10 gram (~ 2422 seeds)
1 oz (~ 6867 seeds)
1 lb (~ 109870 seeds)
Growing Info, follow in order:
Scarification: none required.
Stratification: none required.
Germination: Sow in spring for germination in a sunny location, sow seed 1/16 " deep.
In a Nutshell:
* The parsnip (Pastinaca sativa) is a root vegetable closely related to the carrot. It is a biennial plant usually grown as an annual. Its long tuberous root has cream-colored skin and flesh and can be left in the ground when mature as it becomes sweeter in flavor after winter frosts. In its first growing season, the plant has a rosette of pinnate, mid-green leaves.
* The parsnip is native to Eurasia. It has been used as a vegetable since antiquity and was cultivated by the Romans, although there is some confusion in the literature of the time between parsnips and carrots. It was used as a sweetener before the arrival in Europe of cane sugar. It was introduced into the United States in the nineteenth century.
* The parsnip is usually cooked but can also be eaten raw. It is high in vitamins and minerals, especially potassium. It also contains antioxidants and both soluble and insoluble dietary fiber.
* The parsnip was first officially described by Carolus Linnaeus in his 1753 work Species Plantarum.
* In Eurasia, some authorities distinguish between cultivated and wild versions of parsnip by using subspecies sylvestris for the latter, or even elevating it to species status as Pastinaca sylvestris. In Europe, various subspecies have been named based on characteristics such as the hairiness of the leaves, the extent to which the stems are angled or rounded, and the size and shape of the terminal umbel.
* The consumption of parsnips has potential health benefits. They contain anti-oxidants such as falcarinol, falcarindiol, panaxydiol and methyl-falcarindiol which have anti-cancer, anti-inflammatory and anti-fungal properties. The dietary fiber in parsnips is partly of the soluble and partly the insoluble type and comprises cellulose, hemicellulose and lignin. The high fiber content of parsnips may help prevent constipation and reduce blood cholesterol levels.
* A typical 100 g parsnip contains 75 Calories (230 kJ) of energy. Most parsnip cultivars consist of about 80% water, 5% sugar, 1% protein, 0.3% fat and 5% dietary fiber. The parsnip is rich in vitamins and minerals and is particularly rich in potassium with 375 mg per 100 g. Several of the B-group vitamins are present but most of the vitamin C is lost in cooking. Since most of the vitamins and minerals are found close to the skin many will be lost unless the root is finely peeled or cooked whole. During frosty weather, part of the starch is converted to sugar and the root tastes sweeter. more...
* The leaves and roots are used to make an insect spray. Roughly chop the leaves and roots, put them in a basin with enough water to cover, leave them overnight then strain and use as an insecticide against aphids and red spider mite.
* Seed - sow from late winter to late spring in situ. Seed can be slow to germinate, especially from the earlier sowings, it is best to mark the rows by sowing a few radishes with the parsnips. more...
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