
04/24/2025
If you're in zone 4 or warmer, you can probably store parsnips in the ground over winter to have extra sweet roots to harvest as soon as the snow melts! Especially with a trusted hardy variety like the Homeschool Parsnip.
While carrots will rot in the ground if left over a Canadian winter (in most parts of the country), parsnips are often stored in the field to be harvested as soon as the snow melts in early spring before spring planted crops have started producing. I used to do this regularly in southwestern Ontario, but have not yet tried storing them in the ground here in Sudbury. So you may be able to get away with this above zone 4, especially if you can provide some cover or extra deep mulch.
They also taste much sweeter after experiencing cold temperatures and storing sugars in the roots. Which of course any fresh harvest is welcomed and rare a February-April garden, but extra sweet root veg is a nice treat when not much is growing yet.
Some tips to ensure success with this method:
🌱Pile up some mulch over the parsnips in case the snowfall doesn't sufficiently cover them.
🌱Harvest some for fall and winter eating, and leave half or less of your parsnip crop in the ground for late winter and spring harvest
🌱Sow as late as July, parsnips are very frost hardy so the 100 days to maturity can continue long after your first fall frost
🌱Choose a tried and true, heirloom variety, like the Homeschooler Parsnip
🌱Don't leave them in the ground too long once temperatures begin to warm in spring, or else they will "bolt" and begin to flower as they are biennial. Which is great for seed saving, but bad for the flavour and storage quality of the roots.
Roast in a hot oven for best flavour or use as you would use carrots or rutabaga in your favourite recipes.