Description of parsnip varieties: a small cheat sheet for the gardener
The crop is a favorite of farmers because it is healthy, tasty and not in the diet of pests. Therefore, a detailed description of the parsnip varieties will allow the gardener to make a choice in his favor. By 2018, breeders have bred dozens of flavorful and delicious varieties of the crop.
Unlike potatoes, "white root" (Old Russian name) is a less nutritious product. However, the content of phosphorus, silicon and potassium in it exceeds the norm.
Detailed description of parsnip varieties
Scientists attribute the plant to biennials. The total period of full ripening of the fetus is 16 months, counting from the moment the young shoots appear. Some people practice cutting the tops and leaving the root in the ground for the winter. With the onset of spring, but before the greenery appears, the harvest is dug up. Thanks to this cultivation technology, the product becomes more aromatic and juicy.
Depending on the shape of the fruit, all varieties were divided into two groups: with a long and round root crop. The latter variety grows successfully on most types of soils, while the former only grows on fertile ones.
Parsnip Culinary specialist for exquisite dishes
It belongs to the mid-early variety. The full ripening period lasts 80-85 days, from the appearance of full-fledged seedlings to the formation of a ripe fruit. Seeds are sown at different times of the year - in early spring or before winter. This early parsnip variety deserves the attention of many gardeners. A ripe fruit has the following characteristics:
- conical shape;
- pronounced head;
- an unusually long and thin tail;
- uneven root surface;
- lenticels are highly developed;
- snow-white pulp, but not too juicy;
- average weight: 140-150 g.
The main stem reaches 30-40 cm in height. Leaf rosettes are upright. Many people choose Parsnip Culinary because it has amazing cold resistance. Often the planted material is left for the winter right in the garden bed. Up to 3 kg of crop is usually harvested from 1 m². Root vegetables retain their taste and physical properties during long-term storage.
It is recommended to plant the plant at a distance of 40-60 cm. This allows the root to fully develop.
Parsnip Russian size is created for real gourmets
Russian size parsnips will be an excellent addition to soups and meat dishes if used as a side dish or seasoning. The root crop is valuable for its large dimensions. It can grow up to 30-40 cm in length.
Since the culture is not afraid of the cold, it is sown when the soil warms up to + 7 ... + 10˚С. Farmers are advised to adhere to the following planting rules:
- choose a sufficiently lit and level area, because on hilly terrain, water often stagnates;
- make sure that the soil is loose and fertilize it with compost or humus;
- soak seeds in warm water for 18 hours;
- form pits up to 2 cm deep;
- add a little sand to make the ground drainage;
- qualitatively shed landing.
The first shoots appear only 20-25 days. Then they need to be thinned out.In some cases, it is safer to grow seedlings in March, and in May to transplant seedlings into open ground.
An unusually large crop is harvested in September or October. During these months, the culture can also bloom violently with small yellow umbrellas.
Parsnip Krugly - a source of inspiration for breeders
Several dozen other hybrids were bred from this variety. Between themselves, they differ in terms of ripening and the shape or shade of the fruit. According to various estimates, the growing season of the culture lasts from 60 to 105 days. During this time, the plant forms a small rosette, consisting of 5-8 dense leaves.
The root crop of this parsnip is round with a fusiform tail. It grows up to 8-15 cm and gains weight in 100-160 g. Despite such dimensions, the fruit is easily pulled out of the soil. In order to get a harvest of 5-6 kg from 1 m², they create favorable conditions for its cultivation:
- sowing is carried out in late April or early May;
- the depth of the touchdown is 1.5-2 cm;
- choose sandy or loamy soils;
- row spacing is 30 cm;
- germination temperature: + 7˚С, in some cases: + 2 ... + 3˚С.
The main care of the planting is the timely loosening of the soil, as well as the removal weeds... Compliance with such requirements is the key to an excellent result. The combination of the sharp aromas of parsley and celery will entice capricious guests to taste what parsnips taste like. They will feel all the charm of the sweet-spicy notes of the Mediterranean fruit.
The seed coat is unusually dense. This is the main reason for the low germination of seeds. Therefore, before sowing, they should be soaked in warm water and left overnight.
White parsnip gathers a whole team
The most cold-resistant variety is white parsnip and its varieties. Moreover, each of them has a pronounced spicy aroma and sweetish aftertaste. The flesh of root vegetables is distinguished by an unusually snow-white color, sometimes with a creamy tint. However, due to the coarse fibers, it is not as juicy as that of other members of this family. The following varieties of parsnip were bred:
- White Fang. Sown in April. The depth of the groove is 2-3 cm. The distance between seedlings is 20 cm, and in rows - 40 cm. Marketable yield is up to 3.5 kg per 1 m².
- White frigate. The seeds are sown in fertile soil (loam) at a depth of 0.5-1 cm. When the seedlings appear, they are thinned out, leaving an interval between them - 12 cm. To obtain a good harvest, the planting is watered during dry periods.
- White stork (registered in 2000). A cone-shaped fruit weighing 90-170 g, 15-25 cm long and 5-9 cm in diameter. The fodder part is the largest among all the other parsnip varieties described above. Thanks to this, it is considered the most frost-resistant.
- Another unique hybrid of the new generation is White Jam. It belongs to mid-season varieties. Its growing season ends after 110-125 days. Sowing (in 10 cm increments) in open ground is carried out in May or October, and in containers in April.
The full ripening period for each variety is 105-120 days, counting from the appearance of the first shoots.
According to experts, the culture contains many vitamins (especially of group B), mineral salts and essential oils.
However, they can only get all the useful components from the soil with good and competent care.
Parsnips Care Tips
The essence of the process is reduced to three simple rules: watering, weeding and feeding. The plant especially needs moisture during the formation of the underground part. The procedure is carried out often, but a small amount of water is used. After that, the site is thoroughly weeded to provide the rhizome with air.
Pale foliage and stunted crop growth are the first signs of water scarcity. Being in dry ground, the stem shoots an arrow. This causes the fruit to crack and become fibrous and tough.
Fertilize the planting with a mullein diluted with water in a ratio of 1:10. Instead, it is widely used ash or mineral complexes. For poor soils, a whole cycle of fertilizing is carried out:
- the first time they are brought in 14 days after planting the seedlings;
- after 3 weeks, repeat the procedure, but only use preparations with a high content of nitrogenous compounds;
- the third falls at the end of June, and the fourth falls on 25 August.
Compliance with the above manipulations is not always mandatory. Nevertheless, fertilizers help the crop grow fully.
As the description of the parsnip varieties shows, the culture is quite frost-resistant. Therefore, you can safely leave it in the ground for the winter, and harvest it in the spring.