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Hollow Crown Parsnip Seed

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Market price: $4.65
Our price: $1.99
SKU172161
SKU172162
SKU172163

Quantity 148 item(s) available
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Pastinaca sativa

Hollow Crown Parsnip Seed (95-110 days)

 

Mentioned in D.M. Ferry's 1879 catalog.

A very old heirloom parsnip with probably the best taste of all parsnips. 

Hollow Crown produces a 12-14" tapering root that is 2-3" wide. 

Excellent roasted. 

A valuable winter food source. 

Best if eaten after the first frost as this causes them to produce more sugar.


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

Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield

Sun

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
 
ingredients:
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
 
Instructions:
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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