Parsnips are long, cream colored tubers that have a sweet, nutty taste, and are not related at all to the carrot family. It is best to harvest parsnips after the frost, since the cold converts the parsnip's starch to sugar, sweetening them and mellowing the flavor. 

194,000 seeds per lb. 1/2 oz. is needed for a 100 foot row, 3 lb. per acre.

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Parsnip, Harris Early Model

Large, smooth roots with tender white flesh.