Parsnip «The Best of All» – a mid-early variety with a period from sowing to technical maturity of 100‑110 days and a yield of 2,5–3,5 kg/m². The roots have a conical shape, mass of 160–195 g, white juicy flesh and high content of vitamins and minerals. They differ in high cold-hardiness: withstand frosts down to –6…8 °C, which makes them suitable for storage for a long time.
The variety has large, semi-spreading (green) leaves with wide segments, giving the plant a decorative appearance. The parsnip is completely immersed in the soil, but is easily pulled out due to the soft root system. The aroma and taste of the root are comparable to carrots, however it has a more delicate and sweet shade.
For cultivation, sowing is recommended in the second half of April or at the end of May, at a depth of 2–3 cm and a distance between plants of 10–15 cm. If necessary, several sessions can be conducted with an interval of one‑two weeks. Parsnip tolerates cold well, so an autumn harvest is possible if planted in the second half of summer. Care includes thinning and loosening the soil, and for spring sowing seeds can be covered with film until seedlings appear.
