Although fairly disappointing when boiled as a vegetable, roast parsnips are a joy to eat - and parsnips are gorgeous in stews.
They are easy to grow, once they've germinated, and need little maintenance and can be left in the soil until ready to use.
Sow three seeds at 15cm (6in) intervals, 13mm (0.5in) deep in rows 30cm (12in) apart.
Although it is sometimes recommended to start sowing in February, this can lead to failure. Sowings made in March and April and even early May will do much better. Or, warm the soil before sowing with cloches or similar; leave in place until the seedlings have developed two true leaves.
When the seedlings are about 2.5cm (1in) high thin out to leave one seedling per 15cm (6in) station.
Keep the soil evenly moist to avoid splitting.
The roots are ready to lift when the foliage starts to die down in autumn; use a fork to carefully lift them. They can be left in the soil and lifted as required, although lifting a few extra in November will ensure you still have parsnips to eat even if the soil is frozen.
Lightly frosted roots tend to produce the best flavour.
