Pastinaca

( pass - tih - NAY - kuh )

At-A-Glance Information

This genus of flowering plants is best known for the crop species Pastinaca sativa (Parsnip). Species in the genus are herbaceous and produce showy umbels of yellow or white flowers. As a cool-season crop, these plants produce large taproots that are harvested as root vegetables with cream-colored flesh. The Parsnip is native to Eurasia, and has been cultivated as a vegetable and food sweetener since Roman times. Add these plants to edible gardens or use them to draw pollinators into the landscape. Take care when planting these crops in the garden, as the sap of parsnip stems and foliage can cause a skin rash or blindness if exposed to sunlight after contact is made.

Pastinaca Species and Varietals

The genus Pastinaca is a member of the plant family Apiaceae, and includes five species. The plants in this genus are related to those in Daucus (Carrot), Petroselinum (Parsley), Anethum (Dill), Foeniculum (Fennel), and Apium (Celery).The genus name is derived from the Latin word pastino or pastinare, meaning 'to dig', or the Latin pastus, meaning 'food'. Pastincaca grows well in USDA zones 2-9. To find your zone, click here: Zone Map.

Pastinaca sativa (Parsnip, Cultivated Parsnip, Wild Parsnip)
Native to Eurasia, this species forms biennial plants that are typically grown as annuals. Plants form a long taproot that is cream-colored, becoming sweet after winter frosts. Leaves are roughly hairy and have a pungent odor when crushed. Above-ground greenery typically reaches up to 2 to 5 feet tall, and is similar to that of other Apiaceae-family plants. Flowers are yellow, and form in loose inflorescences. Crop cultivars of this species are listed and described below:

'Albion'

'All American'

'Gladiator'

'Halblange Weisse'

'Harris Model'

'Hollow Crown'

'Javelin'

'Kral Russian'

'Tender and True'

'Turga'

Caring for Pastinaca

Take care when planting these crops in the garden, as the sap of parsnip stems and foliage can cause a skin rash or blindness if exposed to sunlight after contact is made. Parsnip seeds are typically direct-sown into the garden in early springtime, once the soil temperature has warmed to above 50 degrees Fahrenheit. Seeds are best when used fresh (in the first year after they are harvested). These root vegetables need a long, cool, growing season, so make sure to plant them early enough in the season that they can mature and develop their sweet flavor after the first frost of fall passes by. Choose a planting site that receives full sun; ideally, Pastinaca plants like to get between 6 and 8 hours of sun each day for best harvests. Ensure that soil is well-draining, and has a pH of between 5.5 and 7.5 (slightly acidic to neutral). If local soils do not drain well, make sure to amend the planting area with organic compost before installing. Apply no more than 1 inch of compost per 100 square feet of garden soil. Plant seeds 1/2 inch deep and 1 inch apart in rows that are 18 to 24 inches wide. Apply a layer of mulch around the planting area to suppress weed growth, maintain consistent soil temperatures, and to increase soil moisture retention.

Water regularly as seedlings develop strong root systems; typically, Parsnips need regular waterings that keep the soil relatively moist throughout the active growing season in spring and summertime. As a general rule of thumb, water whenever the top inch of soil feels dry to the touch. Avoid overwatering Parsnip plants, as doing so can cause hairy, forking roots to form. Irregular waterings lead to root cracking. Fertilizing is not necessary; Parsnips will not grow well in high-nitrogen soils, which encourages foliage growth over root development. Pruning is not necessary; these plants are grown for their edible roots, not their ornamental value. Make sure to trim off any flower spikes that form in order to send more energy towards root growth and discourage aggressive re-seeding. If you will be collecting seeds for propagation, leave some flowering stalks on plants to mature.

Harvesting Pastinaca
Take care when harvesting and handling parsnips, as the sap and/or leaves can be quite irritating to the skin. Make sure to wear personal protective gear like long pants, long sleeves, and gloves when harvesting.
Parsnips take about 16 weeks to mature after sowing seeds, though this depends on the variety grown. Harvest when roots have reached at least 1 inch in diameter. Make sure to leave Parsnips in the ground for a few fall frosts before harvesting; this will ensure that the roots have a sweet flavor. Alternatively, the roots can be left to develop over the winter months and pulled in very early springtime before new growth emerges. Once leaf growth and flower growth begins, roots can turn woody and become unpalatable. To harvest Parsnip plants, work your way in from the exterior of the plant, lifting the soil around the edges until the roots emerge at the center. Then, gently pull the plant from the ground at the base of foliage. Tap or brush off any dirt or debris. Take care when handling harvested roots to not bruise them. After harvesting, trim foliage down to about 2-3 inches above the top of the root. Store roots in a space that remains at a temperature between 32 and 35 degrees Fahrenheit with a humidity of 90-95%. For long-term storage (4-6 months), store the roots in dam sand, sawdust, or leaves.

Disclaimer: Information contained on this website is strictly and categorically intended as a reference to be used in conjunction with experts in your area. Foraging and consumption of plant parts should never begin without the guidance and approval of a local plant specialist. The providers of this website accept no liability for the use or misuse of information contained in this website.

Propagation

Pastinaca, or Parsnip, plants are always propagated from seed, which should be used fresh and are direct-sown into the garden in early springtime after the last frost has passed by. To propagate your Parsnip plant, follow the instructions below:

Propagating Pastinaca by Seed

Keep in mind that the plant you get from seed will not necessarily mimic all of the characteristics of the parent plant. To propagate by seed, you will need a paper bag, a pot or tray filled with well-draining compost or other organic material, a spray bottle and a fork. The best potting medium for seed germination is a light blend of 1/3 pasteurized soil or compost, 1/3 sand, vermiculite or perlite, and 1/3 coconut coir or peat moss.
Harvest your seeds. The seed heads on Parsnip plants are left behind after flowers have faded and are held in spreading umbels. Once they have dried out and turned completely brown, they can be harvested. Seeds are typically harvested in late summer of the plant's second year in the ground. Cut entire flowering stems from the plant, bring them indoors, and hang them upside-down over a bucket or lay them out on a screen to fully mature. After 5-14 days, gently rub to release seeds.
In early springtime, prepare your garden bed. Parsnip seeds do best when they are direct-sown into the garden soil, and do not typically transplant well due to their large taproot, which does not like to be disturbed. Once soil temperature breaks 50 degrees Fahrenheit, sow seeds 1/2 inch deep and 1 inch apart in rows that are 18 to 24 inches wide, and then follow the regular care instructions above.