Introduced in 1897, the Tender and True parsnip features lengthy, tapering roots that measure 3 inches in width at the shoulder. These roots exhibit a consistent, straight growth in soil devoid of stones, making them highly favored on show benches. The cream-white flesh boasts superb quality, being tender and exceptionally sweet. Additionally, it is virtually core-free and resistant to canker, simplifying the preparation process. Traditionally enjoyed roasted alongside the Sunday joint, Tender and True can also be steamed or incorporated into soups and stews.
Like all parsnips, Tender and True is a crop with a long maturation period, requiring at least 8 months in the ground before harvesting post the initial frost. Resilient in various climates, this variety allows for winter-long harvesting as needed.
Parsnip Germination Notes & Tip
Parsnips are noted for being difficult to germinate, although once they get going they require little in the way of care.
Firstly, you cannot use old parsnip seeds. Always use fresh seed each year.
Parsnips are often sown too early in the year. They need a minimum temperature of 12ºC to germinate reliably. Ideally direct sow them outdoors in March, April and May when the soil is warm and manageable. Enhance the germination process by utilizing cloches, which help maintain a higher soil temperature during colder days. Avoid sowing Tender and True Parsnip seeds in cold or wet soil, as this may hinder proper germination and could lead to potential rotting issues.
Super Parsnip Tip
Make some paper pots or use biodegradable pots, fill with multi-purpose compost and sow 3 seeds per pot shallowly. Keep at 18ºC or above for 7 days and then plant out the pots in rows 30cm apart with 15cm between plants. Alternatively 20cm apart each way.
Seedlings should appear quite quickly depending on the weather. Thin to one seedling per pot.
More on growing parsnips here
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