Pastinaca sativa 'Palace F1'

Parsnips are easy to grow and are well suited to roasting or using in soups and stews. There’s no need to harvest them all at once - let them stay in the ground until you’re ready to use them.

Parsnips make an excellent companion plant to members of the onion family, such as garlic, onions and leeks, as well as other vegetables such as peas and sweet peppers. Try growing parsnips in between a row of other crops to save space. Sow seed direct in drills or stations on well-prepared, moist but well-drained soil in sun to partial shade, from late February to May. Lightly cover with a thin layer of compost or soil. Seeds can take a while to germinate and some gardeners choose to sow parsnip and radish seed together - the radish will germinate quickly, marking the spot for the parsnip, and will be ready to harvest long before the parsnip needs the space.

Water parsnips only in very dry conditions, to encourage the roots to grow deeper into the soil. Harvest between November and February - it’s said that parsnips taste sweeter after the first frosts.