Content
- So you harvest your parsnips for months fresh from the bed
- Harvesting parsnips in September as fresh vegetables
- Sowing in June for harvest as winter vegetables
- Cut off the leaves of parsnips in autumn
- Protect yourself from irritation of the skin
- Tips & Tricks
So you harvest your parsnips for months fresh from the bed
The harvest season of parsnips, as with other types of vegetables significantly determined by Aussaattermin. A special feature of this root vegetable is the simple winter storage in the field, where the roots can remain unprotected in the soil until harvest.
Harvesting parsnips in September as fresh vegetables
If you take advantage of the winter soil moisture for germination and sow parsnip from March to May in the field, you can harvest in September, tasty and vitamin-rich parsnip roots. Foam soups and purées made from home-grown parsnip go well with the game in autumn. The roasted roots of the parsnip with a dressing also make a tasty raw food salad.
Sowing in June for harvest as winter vegetables
A late sowing of parsnips in June makes a harvest of the root vegetables possible in October or November at the earliest. However, parsnip roots have the practical property that they can be stored directly in the ground during a late cultivation from June for use as winter vegetables.
Cut off the leaves of parsnips in autumn
If you want to get late-seeded parsnips fresh from the bed all winter long, cutting off the leaves in autumn makes sense. This prevents dehydration of the roots by the stalk. In addition, the leaves of parsnip can be easily used as green feed for rabbits, guinea pigs and other small animals.
Protect yourself from irritation of the skin
The leaves of parsnips contain so-called coumarin compounds, which together with sunlight can cause irritation of the skin. Since it can even lead to blistering and pigmentation of the skin after contact with parsnip leaves, gloves are urgently recommended in every work around the parsnips. A harvest of the roots after the removal of the foliage is possible without protection, as they are harmless.
Tips & Tricks
Since parsnip roots have a very high mineral content and a low nitrate content, they can be used well for the preparation of baby porridge. For the preparation as a stew, puree or soup insert only a very short cooking time is necessary. Cut into pieces, parsnips can also be drizzled with olive oil and cooked in the oven for about 10 minutes at 150 ° C to become crunchy and healthy parsnip chips.