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Gladiator Untreated Parsnip Hybrid
Parsnip Seeds

Gladiator Untreated Parsnip Hybrid

Latin name: Pastinaca sativa Item #: 1700008-MS

Large, refined, hollow crown shape, smooth white skin, vigorous tops, rounded shoulders. Resistance to Brown Canker. Excellent taste, very sweet, stores 4-5 months.

Starting at:
$6.57
Minimum Package Quantity
In stock

Volume Discounts

Volume discount applied at cart and checkout.

Volume M = 1,000 Seeds Price Per M
1 M $6.57
10 M Save 22% $5.13
50 M Save 42% $3.83
100 M Save 52% $3.17
500 M Best value Save 64% $2.39
More Information
Relative Days
120
Latin name:
Pastinaca sativa
Growing Information

PARSNIP for fresh market or freezing

3 - 4 lbs/1.3 - 2 kg. per acre; 1 oz/28 g Sows 100 ft/31 m.

CULTURE: Sow seed May 1st. or earlier, as soon as the ground can be worked. Seed germinates rather slowly, in approx. 21 days @ soil temp. of 60°F/ 16°C. If weather turns unusually cold, or the soil surface dries out causing a heavy crust, you may have germination problems. Plantings should be limited to deeper, roto-tilled (1 ft/31 cm. deep) seed beds, on sandy loam or preferably muck soils. Smaller growers should roto-till to the same depth and sow a bit of radish seed with the parsnips to prevent the ground from crusting. It is most important that your land is not too richly fertilized! High fertilizer rates and rich ground cause hairy roots, especially if manure is incorporated into the soil. Sow seed 1/4 to 1/2 in/6 - 12 mm deep, about 3 seeds per in/25mm in rows 18 to 30 in/46-76 cm apart. Thin seedlings to 2 to 4 in/5 - 10 cm apart in the row, so that you average 8 to 10 plants per ft/31 cm of row. Fertilize lightly throughout the season like carrots. When cultivating, hill soil up over the shoulders to prevent canker and adjust wheel teeth as deep as possible to prevent soil pressures in the tractor wheel row from causing forked roots. Control leaf spot during wet weather with a fungicide.

HARVEST after the first frost for added flavor. They may be left in the soil till spring or harvested and stored in a cold cellar like potatoes.

FREEZING: Cut tops off, wash and peel. Slice crosswise into 1/2 to 3/4 in/13 - 19 mm. rounds. Blanch for 2 min. cool quickly, drain and pack. Quick freeze.

Rooted in Canadian Excellence

Reliable Germ Rates

Of Trust and Tradition

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