All American Parsnip is an heirloom variety valued for smooth, tapered roots with tender, mildly sweet white flesh. This packet contains 500 non-GMO heirloom seeds. Roots can reach approximately 10–12 inches long and 3 inches across at the shoulder, depending on growing conditions. Give this cool-season crop time to develop, then enjoy your harvest roasted, mashed, or simmered in soups. Cool weather and light frost can improve sweetness.

Germination Rate: 75%. Test Date: 12/25. WILL.

Texas Minimum Germination Rate: 70%.

Why Choose All American Parsnip?

• Sweet white roots: A mild, earthy flavor that becomes especially appealing when roasted or mashed.
• Long, tapered shape: Deep, loose soil supports substantial roots for a useful kitchen harvest.
• Cool-season appeal: Roots can develop sweeter flavor after exposure to cold conditions.
• Heirloom and open-pollinated: Grow a traditional variety with established garden appeal.
• Non-GMO seed: Plant seed that is not genetically engineered.

Planting Tips for Success

• When to sow: Direct sow in early spring when soil can be worked. For an autumn harvest, plan backward from the approximately 100–130-day maturity range in the existing listing, allowing for local conditions.
• Soil: Loosen soil at least 12 inches deep and remove rocks and hard clumps. Use well-drained soil with finished compost; avoid fresh manure.
• Depth and spacing: Sow 1/4–1/2 inch deep, initially about 1 inch apart. Thin to 3–6 inches between plants in rows 12–18 inches apart.
• Germination: Keep the shallow seedbed evenly moist. Parsnips are slow to emerge, often taking several weeks, so mark rows and avoid disturbing them.
• Sunlight: Provide at least 6 hours of direct sun daily.
• Watering: Maintain consistent moisture as roots develop, adjusting for rainfall and soil type.
• Fertilizing: Follow soil-test recommendations and fertilizer labels. Avoid excess nitrogen that favors tops over roots.
• Support and weeding: No staking is needed. Weed gently while seedlings establish to reduce competition.
• Harvest: Loosen soil with a garden fork set away from the roots, then lift carefully. Cold exposure can improve sweetness, but overwintering depends on local soil and weather conditions.
• Handling foliage: Wear gloves and cover exposed skin when handling parsnip leaves and sap, which can cause skin irritation after sunlight exposure.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Roasting: Toss evenly cut wedges with olive oil and herbs, then roast until tender and golden at the edges.
• Mashing: Boil peeled pieces until tender and mash with butter or olive oil for a sweet, creamy side.
• Soups and stews: Add diced roots for body and a mild earthy sweetness.
• Steaming: Steam uniform pieces until fork-tender, then finish with parsley and seasoning.
• Chips: Thinly slice roots and cook using a reliable baked or fried vegetable-chip recipe.

Order All American Parsnip Seeds Today

Plant 500 heirloom seeds and grow sweet white roots for your garden-to-table meals.

Nutritional Information

Approximate general reference retained from the existing listing, per 1/2 cup cooked parsnips (78 g). Applies to harvested roots, not planting seeds; not an All American-specific analysis.

• Calories: 55.
• Total Fat: 0.2 g.
• Sodium: 8 mg.
• Total Carbohydrate: 13.4 g.
• Dietary Fiber: 2.8 g (10% Daily Value).
• Total Sugars: 3.8 g.
• Protein: 1.0 g.
• Vitamin C: 10.1 mg (11% Daily Value).
• Vitamin K: 22.5 mcg (19% Daily Value).
• Folate: 45 mcg (11% Daily Value).
• Potassium: 287 mg (6% Daily Value).

Percent Daily Values are based on a 2,000-calorie diet. Nutrients vary with portion size and preparation.

Important Disclosures

• Variety Disclaimer: Root size, shape, maturity, and yield vary with soil, climate, and gardening practices.
• Seed Storage: Keep seed cool, dry, and away from sunlight. Parsnip seed has a relatively short storage life; use fresh seed for best results.
• Planting Zones: Use local frost dates and the crop's long growing period to schedule planting rather than relying on hardiness zones alone.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Garlic-Thyme Roasted All American Parsnips

Made with harvested parsnip roots, not the seeds in this packet. Serves 4. Prep: 15 minutes. Cook: 30–40 minutes.

Ingredients

• 1.5 pounds harvested All American parsnips
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves, or 1/3 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon juice, optional

Directions

1. Heat oven to 400°F. Line a rimmed baking sheet with parchment rated for that temperature.
2. Wash roots under running water, peel, and trim the ends. Cut into evenly sized wedges. Remove any tough, woody center from especially large roots.
3. Toss wedges with olive oil, thyme, salt, and pepper. Spread in a single layer.
4. Roast 20 minutes, turn, and add garlic. Roast another 10–20 minutes until fork-tender and golden, checking that garlic does not scorch.
5. Finish with optional lemon juice and serve warm. Timing depends on wedge thickness.

Options: Add a pinch of smoked paprika or finish with chopped parsley. For a sweeter version, toss with a teaspoon of maple syrup near the end of roasting.

Storage: Refrigerate leftovers within 2 hours, or within 1 hour above 90°F. Use within 3–4 days and reheat to 165°F.