It was known to the ancient Greeks and Romans, but the fleshy forms used today were probably developed in the Middle Ages. Parsnip is a hardy, full-season annual plant grown for its long, tapered root that resembles a white carrot. It is considered a winter vegetable, because its flavor is not fully developed until the roots have been exposed to near freezing temperatures for two to four weeks in the fall and early winter. The starch in the parsnip roots then changes to sugar, resulting in a sweet, nutlike flavor.
Crown is short.
General cultivation, not as deep as the Common parsnip. Preferred cultivar for packaging. Cultural Practices Planting Time Plant seed in early March or April in a deep, well-prepared fertile soil. Parsnip seed is short-lived, and you must obtain a fresh supply each spring. To assure a good stand, plant 2 to 3 seeds per inch of row.