Parsnip 'Halblange von Guernsey' (Pastinaca sativa) - Seeds - Compact variety for shallow soils
20 seeds
€1,80
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Parsnip 'Halblange von Guernsey' (Pastinaca sativa) - Seeds - Compact variety for shallow soils
€1,80
Pickup available at Bei der Kirche 3
Usually ready in 24 hours
The 'Halblange von Guernsey' parsnip (botanically Pastinaca sativa) is a proven, historic root vegetable variety valued for its excellent winter hardiness and its sweet, spicy, and slightly nutty flavor. With its compact, wedge-shaped, and smooth white roots, it is also ideal for soils that are too shallow or too heavy for very long roots. As a classic winter vegetable that was almost forgotten for a long time, it is currently experiencing a well-deserved renaissance in modern vegetable cuisine.
Scope of delivery: 20/ 50/ 200 seeds each
Sowing tips at a glance:
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Pre-cultivation: Not recommended for root vegetables; direct sowing outdoors from March to May (as soon as the soil has dried out)
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Sowing depth: Dark germinator! The seeds must be covered with about 1 to 2 cm of soil and pressed down lightly
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Germination temperature: 10 to 15 degrees Celsius
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Germination time: Very long and sometimes irregular germination period, often between 3 and 4 weeks; a marker crop (e.g., together with fast-germinating radishes) is recommended
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Moisture: It is essential to keep the seedbed evenly moist throughout the entire multi-week germination phase; a single drying out can stop germination
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Plant spacing: Ensure a row spacing of approx. 30 to 40 cm; later thin the seedlings in the row to about 10 to 15 cm
Growth habit, location, and care:
The parsnip grows as a biennial, hardy plant. In the first year, it develops a lush, pinnate leaf rosette (similar to celery) and the thick, edible taproot. Only in the second year would it develop tall, yellowish-green umbel flowers and bear seeds. The ideal location is full sun to partial shade. For perfectly shaped roots, a deeply loosened, humus-rich, and stone-free soil is required, as solid obstacles lead to forked ("leggy") roots. However, the 'Halblange von Guernsey', thanks to its somewhat more squat shape, copes much better with firmer soils than extremely long-growing varieties. Fresh organic fertilization (such as fresh manure) should be strictly avoided before cultivation.
Harvest and use:
Harvesting can take place from October deep into the spring. The roots are absolutely frost-hardy and can remain in the bed throughout the winter without any problems to be harvested fresh when needed. In fact, the flavor is significantly refined, becoming milder and sweeter due to the effects of frost, as the cold stimulates the conversion of starch into sugar. In the kitchen, this variety is extremely versatile: it is excellent for velvety purees, creamy soups, as oven-roasted root vegetables, in hearty stews, or even finely grated for crunchy winter salads.
Origin:
The wild parsnip is native to large parts of Europe and was one of the absolute staple foods here until the widespread distribution of the potato in the 18th century. The 'Halblange von Guernsey' (Half Long Guernsey) variety is a traditional English cultivar from the Channel Islands, which was already very popular in the early 19th century due to its reliability, great aroma, and good shelf life.