Parsnip is a root vegetable closely related to carrots and parsley. It has a cream-colored, tubular root that is typically eaten cooked, either roasted, boiled, mashed, or as an ingredient in soups and stews.

1. PARSNIP
Submitted To:
Aast.prof.Samata Baral

2. PARSNIP
 Scientific name: Pastinaca Sativa
 Chromosome Number(2n) = 18
 Biennianlplant Usually grown as annual
 Parsnip is cool season root crop cultivated both tropical and temperate region.
 It is closely related to Carrot
 It is taken as raw salad, cooked in curries and made in to pickle and sweet meats
 Packed with nutrients, like Potassium and vitamin B6 and C
Origin and distribution of parsnip
Origin of Parsnip
 Native to Eurasia
Family: Apiaceae

3. FIG : ANATOMY OF PARSNIP

4. Soil and field Preparation:
 Sandy and loamy soils are preferable to silt, clay and stony ground
 Soil PH-6.5-7.0
 Well drained,loose,aerated Soil to grow into well shaped roots
Climate :
 Optimum Temperature for root development 18-20 degree Celsius
 Long, cool growing season with average temperature between (07-18 degree
Celsius)
 Parsnip will tolerate cold and freezing temperature st both the start and end of
their growing time.
 Parsnip cannot tolerate high temperature , excessively high temperature will slow
their growth and may result in bitter, rough roots.

5. Manure and Fertilizer :
 Add plenty of compost, but no manure
 Don't add too much nitrogen fertilizer, it results in ´ hairy roots´
 Water deeply as the root grow quite deep over the long seasons
Seed rate and Planning Season
Seed rate = 6-8 kg/ha
Sowing Time :
 Terai : Sep-Oct
 Mid hills: July –September
 High hills : May-July

6. RECOMMENDED VARIETIES
Choose short-root varieties for soil that is shallow, heavy, and/or contains a lot of rocks.
 All-American: Tapered, 10- to 12-inch white roots; high sugar content; stores well
 Harris Model: Smooth, tapered, 10-inch white roots, free of side roots
 Hollow Crow: Mild, 12-inch white, fine-grain roots; flavor improves after frost
 Kral Russian: Heirloom; beet-shape root; good for shallow or heavy soil.

7. Parsnips mature in about 16 weeks after planting, depending on the variety. Harvest when
roots are at least 1 inch in diameter.
When exposed to near-freezing temperatures for 2 to 4 weeks in the fall/early winter, the
starch in the root changes into sugar, resulting in a strong, sweet, unique taste.
 Leave your parsnips in the ground for a few frosts, but harvest before the ground freezes.
 Or leave them in the ground for the entire winter, covered with a thick layer of mulch.
Harvest immediately after the ground thaws in the spring, before top growth starts.
If a flower stalk develops, roots may turn woody.
HARVESTING

8. How to Store Parsnips
Before storing parsnips, trim foliage down to 2 to 3 inches. Store parsnips between
32 and 35°F (0 and 2°C), with a humidity of 90 to 95%. For longer-term storage
(4 to 6 months), store roots in slightly damp sand, sawdust, or leaves.

9. Pest/Disease Type Symptoms Control/Prevention
Aphids Insect Misshapen/yellow leaves; sticky
“honeydew” (excrement); sooty,
black mold
Grow Companion Plants; knock off
with water spray; apply
insecticidal soap; put banana or
orange peels around plants; wipe
leaves with a 1 to 2 percent
solution of dish soap (no
additives) and water every 2 to 3
days for 2 weeks; add native
plants to invite beneficial insects
Black (Itersonilia) canker Fungus Shallow, reddish
brown/purple/black cankers
form on crown and/or shoulder
of root; small, orange-brown
spots on leaves may have
green halos
Choose resistant varieties; cover
exposed shoulders of roots with
soil;rotate crops
Carrot rust flies Insect Wilted/stunted plants; tunnels
with rust-colour excrement in
roots; root rot
Monitor adults with yellow sticky
traps; use row covers; add native
plants to invite beneficial insects;
destroy crop residue
Leaf miners Insect Meandering blisters in leaves
caused by tunneling larvae
Remove infested leaves; weed
diligently; use row covers; till soil
early in season; rotate crops
Parsnip Pests and Diseases

10. The End