Parsnips are being rediscovered for fresh vegetable cuisine. The aromatic roots really deserve this demand. They are a welcome fresh ingredient, especially in the cold winter, because they can be stored for months after harvest.

Parsnips are best kept in the cellar

When do parsnips need to be stored?

Parsnips are a winter vegetable that is harvested late in fall or winter.

  • Parsnips sown in March are ready to harvest in September
  • otherwise it is harvested in January or February
  • the bed is the best place to store parsnips
  • Parsnips that are still in the ground can also tolerate frost
  • afterwards they taste even better

On frost-free days, parsnips can easily be harvested for use. However, these tasty roots are also loved by voles. If you are struggling with this plague, it is better to get the roots out of the ground.

tips

Late varieties are characterized by better shelf life. An oversupply of nitrogen, on the other hand, ensures a beautiful appearance, but reduces the shelf life.

Store parsnips in the fridge

Parsnips that have been freshly harvested or bought in the supermarket can be kept in the refrigerator for several days before use. Remove the greens and wrap the bulbs in a damp kitchen towel before placing in the crisper.

The tubers are neither washed nor peeled beforehand. It is sufficient if you remove the coarse dirt with the vegetable brush. Only when the parsnips are processed further may they come into contact with water and paring knives.

Overwinter in a cool cellar

You can store parsnips in a suitable basement room even longer than in the refrigerator. So that the parsnips do not lose too much moisture over the winter months, they should find similar conditions in the cellar as in the bed.

Place the tubers in a container with slightly damp soil and place in a dark place. If necessary, you can harvest individual tubers from the winter quarters at any time.

Parsnips can also go in the freezer

Wash and peel the fresh parsnips, generously cutting out any rotten parts. Then you can cut the rather large roots into bite-sized pieces.

Parsnips, both raw and blanched, can be frozen for about six months. If you blanch the parsnips, the pieces should then cool and dry well.

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden