The Parsnip.
THE PARSNIP. 39
THE PARSNIP.
Pastinaca sativa.
The Parsnip is a hardy biennial, indigenous to Great Britain and some parts of the south of Europe, and to a considerable extent naturalized in this country. In its native state the root is small and fibrous, and possesses little of the fineness of texture, and delicacy of flavor, which characterize the Parsnip in its cultivated state.
The roots are fusiform, often much elongated, sometimes turbinate, and attain their full size during the first year. The flowers and seeds are produced the second year, the plant then measuring five or six feet in height, with a grooved or furrowed, hollow, branching stem. The flowers are yellow, in large spreading umbels five or six inches in diameter. The seeds ripen in July and August; are nearly circular; about one fourth of an inch in diameter; flat, thin, very light, membranous on the borders, and of a pale yellowish-brown or yellowish-green color. They vary but little in size, form, or color, in the different varieties, and retain their vitality but two years. About six thousand seeds are contained in an ounce.
Half an ounce of seed is usually allowed for one hundred feet of drill, and six pounds for an acre.
Soil, Sowing, and Cultivation. --The soil should be mellow, deep, of a rich vegetable texture, and not recently turned from the sward. As the roots of most of the varieties are long and comparatively slender, the deeper and more thoroughly the soil is stirred the better. Where the soil is thin, and the sub-soil clayey or hard and gravelly, the Parsnip rarely succeeds well, the roots being not only short and branched, but deficient in the mild, tender, and
40 ESCULENT ROOTS.
sugary properties which they possess when grown under more favorable conditions.
The Parsnip is always propagated from seeds sown annually. As early in April as the soil becomes dry and warm, prepare the land as for the carrot and other esculent roots, raking the surface fine and smooth, and sow the seeds rather thickly, in drills, fifteen inches asunder, and an inch and a half in depth. When the young plants are well up, thin them to five or six inches apart, and cultivate in the usual manner during the season.
The roots are sometimes drawn for use early in September, but they are at this season generally small, and comparatively flavorless. Their full size and excellence are not acquired till the decay of the leaves, when they are ready for harvesting.
Harvesting. --The Parsnip sustains no injury when left in the open ground during winter; and it is a common practice to take up in the fall a certain quantity of roots to meet a limited demand in the winter months, allowing the rest to remain in the ground until spring. The roots thus treated are considered to have a finer flavor; that is to say, are better when recently taken from the ground.
In taking up the crop, be careful to remove the soil to a sufficient depth as not to injure the roots. The thrust of the spade that easily lifts a carrot without essential injury, will, if applied to the Parsnip, break the roots of nine in ten at scarcely half their length from the surface of the ground. As the roots keep much fresher, and retain their flavor much better, when taken up entire, the best method is to threw out a trench beside the rows, to the depth of the roots, when they can be easily, as well as perfectly, removed. They should be dug in pleasant weather, and laid on the ground exposed to the sun for a few hours to dry; after which remove the foliage, and pack in sand, dried leaves, or common
THE PARSNIP. 41
loam, not too moist. Thus treated, they will remain comparatively fresh kept in almost any location, either in the cellar or storehouse.
If the roots which have remained in the ground during winter be taken up in spring, and the tops removed as before directed, they may be packed in sand or earth, and will remain fresh and in good condition for use until May or June.
To raise Seed. --In April thin out the roots, that have been in the ground during the winter, to about eighteen inches apart; or, at the same season, select a few good-sized and symmetrical roots from those harvested in the fall, and set them eighteen inches apart, with the crowns just below the surface of the ground. They will send up a stalk to the height and in the manner before described, and the seeds will ripen in August. The central umbel of seeds is always the largest, and is considered much the best.
Use. --The use of the Parsnip as an esculent is well-known. The roots are considered healthful, and are esteemed for their delicate, pleasant flavor.
They contain a considerable portion of sugar, and are considered more nutritive than carrots or turnips. They also form a common ingredient in soups; and are sometimes used for making bread, and also a kind of wine said to resemble Malmsey or Madeira.
Aside from the value of the Parsnip as a table vegetable, it is one of the most economical roots for cultivation for farm purposes, as it not only produces an abundant and almost certain crop, but furnishes very nourishing food particularly adapted to and relished by dairy-stock.
Varieties. --The varieties, which are not numerous, are as follow:--
Common, or Dutch. Trans. Swelling Parsnip. Long Smooth Dutch
The leaves of the Common, or Dutch Parsnip, are strong
4*
42 ESCULENT ROOTS.
and numerous; generally about two feet long or high. The roots are from twenty to thirty inches in length, and from three to four inches in diameter at the shoulder, regularly tapering to the end, occasionally producing a few strong fangs. The crown is short and narrow, elevated, and contracting gradually from the shoulder, which is generally below the surface of the ground.
Seeds from America, Holland, and Germany, sown in the garden of the London Horticultural Society, all proved alike; though some were superior to others in the size of their roots, owing, it was thought, both to a careful selection of seed-roots and to the age of the seeds. It was found that new seeds uniformly produced the largest roots.
Early Short-Horn. McInt..
A recently introduced variety, similar to the Turnip-rooted, but shorter. Very delicate and fine-flavored.
Guernsey. Trans. Long Smooth. Panais Long. of the French.
The leaves of this variety grow much stronger and somewhat taller than those of the Common Parsnip. The leaflets are also broader. The only distinguishable difference in the roots is, that those of the Guernsey Parsnip are the larger and more perfect, being sometimes three feet long. Roots produced from seed obtained from Guernsey were evidently much superior to those which were grown from seed raised in other localities: from which it would appear that the Guernsey Parsnip is only an improved variety of the Common, arising from soil and cultivation in that island. Dr. McCulloch states that, in Guernsey, its roots grow to the length of four feet. In its flavor, it differs little from the Common Dutch Parsnip.
THE PARSNIP. 43
Hollow-crowned. Trans. Long Jersey. Hollow-Crowned Guernsey. Hollow-Headed.
In this variety, the leaves are shorter and not so numerous as those of the Common Parsnip. The roots are oblong, about eighteen inches in length, and four inches in diameter at the shoulder, more swollen at the top, and not tapering gradually, but ending somewhat abruptly with a small taproot. The crown is short, and quite sunk into the shoulder, so as to form a hollow ring around the insertion of the stalks of the leaves; and grows mostly below the surface of the ground.
It is a good sort for general cultivation, especially as it does not require so deep a soil as either the Common, or Guernsey. There is little difference in the flavor or general qualities of the three varieties.
Siam, or Yellow. Thomp.
This is said to be more tender and richer in flavor than any of the other varieties. It is mentioned by Dr. Neill in the “Encyclopaedia Britannica," and is described by M. Noisette as being yellowish in color, and in form intermediate between the Guernsey and Turnip-rooted Parsnips. He also states that it is the most esteemed. It does not, however, appear to be known at the present day in this country.
The Student. Sutton's Student
Root fusiform, varying in length from fifteen to twenty inches, according to soil and culture. The crown is broad and rounded, hollowed at the insertion of the leaves, and in well-grown specimens measures nearly three inches in diameter. Compared with the Common Dutch, or Hollow-crowned, the root is more free from fibres, and tapers more suddenly and with greater regularity from the crown to the point. The flavor is peculiarly sweet, mild, and pleasant, and is described as excelling that of any other sort now in cultivation.
44 ESCULENT ROOTS.
Student Parsnip.
This variety, so recently brought to notice and so strongly commended, is of English origin, and was obtained from the wild Parsnip by Prof. Buckman, of the Royal Agricultural College at Cirencester. It was introduced into this country soon after it was publicly offered into England, and is now quite generally disseminated.
Turnip-rooted. Trans. Panais Rond. of the French.
The leaves of this sort are few, and do not exceed twelve to sixteen inches in length. The roots are from four to six inches in diameter, tunnel-shaped, tapering very abruptly, with a strong tap-root; the whole being from twelve to fifteen inches in length. The rind is rougher than either of the other sorts; the shoulder very broad, growing above the surface of the soil; convex, with a small, short crown. It is much the earliest of the Parsnips; and, if left in the ground, is liable to rot in the crown. The leaves also decay much sooner than those of most other sorts.
Turnip-rooted Parsnip.
It is particularly adapted to hard and shallow soils; and, from its coming into use much earlier than any other kind, very desirable. In flavor it is mild and pleasant, though less sugary than the long-rooted kinds. The flesh, when dressed, is more yellow than that of any other variety.
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