A delicious tasting cool weather vegetable that is frequently grown with carrots, beets and salsify. Prepare by parboiling or steaming, then pan-glaze, puree or scallop. Culture: Parsnips need a very deep, well-dug and fine soil which has not been recently manured. Fresh manure tends to cause forking of the roots. Seed should be sown in warm soil ½” (12 mm) deep. Thinning as with all root crops is essential. Harvesting: Like carrot, parsnip is a biennial, producing its long edible tapering root in 100-120 days. Tolerates light frost, which improves the flavor. Nutrition: Source of vitamin A.