Harris Model Parsnip

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Harris Model Parsnip (95 days)

Harris is THE parsnip that people think of when they think of parsnips.  This has been the standard for years and for good reason. Harris Model has smooth skin, a sweetish-nutty flavor and fine grained flesh.  You can expect 12" long roots, that are 3 1/2 " at the shoulder. 

How do I eat them?  Parsnips can be substituted for carrots in many recipes.  You can remove the skin and mash them like potatoes with a little butter.  Some folks grate them into salads fresh.  Still others add them to stews and soups.  There are many ways to enjoy these tasty roots.
parsnipParsnips have 36mg Calcium and 71 mg phosphorous per 100gm. The vitamin C level though is 17mg per 100gm which is almost 3 times the level of vitamin C in carrots.

parsnipDid you know that Parsnips over winter with no protection in most places and are even more tasty after a freeze!  Leave them right where they are until you need them.  Parsnips can be stored this way as long as the soil is not water logged.  You may also store them in the root cellar.  Mike & Nancy Bubel recommend this variety in their book Root Cellaring.
Parsnips have been used form generations because they store so well and make excellent human/animal food.  Parsnips make an excellent rabbit food as well as being tasty for ruminants. 

Recommended by the Following State Universities or Ag Extension Offices as a variety that performs well for their region .  CA, OR, TX

Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield


1/4" 150-180 40-70 13-40 8" 3-5" 110 lb. Full to partial

Pastinaca sativa

Planting Tips:

Sow in shallow furrow and cover with ¼” of sifted compost or light sand.  Best fall planted, but can withstand cooler summers, germination can take up to 3 weeks.  Careful weeding is important because of the long germination.  Needs consistent watering and loose soil.  Not happy when transplanted, best direct sown.

Seeding Rate:

200,000-300,000 plants/acre, aproximately 3-4 lb.

Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - not letting the vegetable seeds dry out prematurely or overwatering and possibly having them rot.


Parsnips with butter and herbs
2 lbs parsnips (cut into rounds)
2 tablespoons olive oil
1 cup water
1 stick unsalted butter
1 cup mixed herbs packed loosely (our favorite is a mix of rosemary and sage but a mix of parsley and chives is also quite good)
salt & pepper to taste
Place the 2 tablespoons of olive oil in a saucepan on medium high heat.  add the parsnips and a pinch of salt and pepper to the pan and toss them around until they are coated in oil.

Add 1 cup water and bring it to a boil.  Add a lid to the pan and let simmer until the parsnips are tender, around 20 minutes.
When they are tender to your liking drain any excess water.  add 1 stick of butter and 1 cup herbs of your choosing to the parsnips.  stir until butter is melted and is coating the parsnips completely.
Add salt and pepper to taste.
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