Parsnip 



289 



the ground until spring. The hard freezing of winter 

 does not injure them. In fact, many people believe that 

 the quality of the roots is improved by freezing. This 

 notion, however, is unfounded, for if the roots are not 

 allowed to shrivel during the winter, their quality is as 

 good as when allowed to remain in the ground. If one 

 is growing parsnips for the market, it is important that 

 at least a large part of the crop be stored for the winter, 



Fig. 68. Parsnip seedlings. Two-thirds natural size. 



for the highest prices are usually secured before the 

 roots can be dug from the field in the spring. 



The parsnip makes a long -cylindrical, tapering root: 

 therefore the ground should be deep. Much of the 

 value of the parsnip as a market crop is destroyed 

 when the roots are branchy and forking. Land that is 

 shallow and lumpy tends to make such roots. Good 

 parsnip roots should be 1 foot long, and straight, clean 

 and comely. 



The seeds of parsnips germinate rather slowly, and retain 

 their vitality only a year or two; therefore they should be sown 

 thick. It is well to plant with them some quick-germinating 

 seeds in order to break the ground and to mark the row. Seeds 

 are usually sown in drills far enough apart to allow of wheel-hoe or 



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