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Countess is a main crop parsnip, with good disease tolerance. High yield, smooth skin and very uniform shape. Ideal for the showbench. Parsnips are a great source of carbohydrates and contain Vitamin C and potassium. The roots can be boiled, roasted and used in stews, casseroles and soups. For some, roasted parsnip is an essential part of Christmas dinner.
Sow the parsnip seeds in well drained garden soil, late March - May. Sow 1 cm deep, leaving about 30 cm between the rows. Germination can be slow.
Thin out the seedlings and leave 15-20 cm between the plants, so the roots have enough room to develop. Maturing time approximately 32-36 weeks from sowing.