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Parsnip Gladiator F1

£1.95

Parsnip Gladiator is a Hybrid F1 Parsnip (graded seed) and has been bred to be fast maturing and high yielding and also resistant to canker which is prevalent in many other varieties. It has a smooth, white skin and a sweet nutty flavoured flesh.

It was awarded the RHS Award of Garden Merit in 2001.

 

 

When to Sow February to May.
Where to Sow Parsnips grow best in light, deep, fertile, well drained and stone free soil. 
Avoid sowing in cold or very wet soil. Delay sowing if in doubt as later sowings should make up any lost time.
Sow parsnip seeds thinly at a depth of 2cm (3/4 in) in their final growing position as parsnips do not transplant well, with rows 45cm (18in) apart.
What to do Next Thin out the seedlings if required to 10cm (4") apart within each row.
Keep weed free, ensuring that you do not disturb the root and water well.
Harvest October to February.
Flavour will be improved if they are left in the ground until after the first frost.
Handy Tips To ensure best results it is  advisable to use fresh seed each year as the viability of parsnip seed reduces quite rapidly in comparison to most other vegetable seed.
Germination of parsnip seeds is slow  (up to 5 weeks) , soaking them overnight, prior to sowing, should speed up germination. 
As germination is slow, consider sowing a row of radishes along side to mark your parsnip row. Harvest the radish  at the same time you thin out the parsnip seedlings.
Parsnips can be stored, for up to 4 months, in a cool dry place.
Companion Planting Good companions : Peas, potatoes, beans, radish, garlic. Bad companions : Carrot, celery.
Nutritional Information A good source of energy boosting carbohydrates and high in Vitamin C and Potassium.
Serving Suggestion Parsnips can be cooked and served in many ways (boiled, steamed, roasted, glazed, mashed, made into soup or added to casseroles and cakes or as an accompaniment to your favourite roast meat ).

 

 

 

 



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