I found this method of germinating parsnip seed online on the Gardeners World site and decided to have a go. Not with all my seed but just twenty as a test. I bought the seed from Seekay in a bag of 250 seeds. They are a variety called Guernsey. Complete disaster. No sign of seeds or seedlings.
Part-fill a plastic bag with moist seed compost and empty your seed packet onto the surface. There is no point in successional sowing as you don’t need to harvest them all in one go. What’s more, parsnip seed stays viable for only one year, so saving seed could lead to wasting it. Mix the seed and compost together so the seed is evenly distributed in the bag. Tie the top of the bag together and place in a dark, warm spot such as your airing cupboard. Leave for around four days. After around four days, remove the bag from the airing cupboard and check on your seeds. They should have germinated, and small seedlings will be poking out of the compost.Make a shallow trench in well-prepared soil with stones removed. Remove the seedlings from the bag and place them 10cm apart in the trench. Cover with a thin layer of soil and water with a watering can with a fine rose attached. The seedlings should continue to grow in their new growing positions.
Parsnips are ancient vegetables that have been cultivated in Europe for over 500 years with the French recording named varieties as far back as 1393. Guernsey dates back to pre 1826 and, even though the name suggests otherwise originated in France. It has been cultivated in Guernsey for generations where it is considered by farmers to be the most nutritious root known, superior even to the carrot and the potato.
The roots of this heritage variety are shorter than many of today’s long hybrids, they are often called Guernsey Half Long because of this. The stumpy roots have broad shoulders and attractive smooth white skin and even without the vigour of an F1 hybrid the flavour doubly compensates. They are easy to grow once germinated they need little maintenance and can be left in the soil until ready to use. Plant in early spring, and harvest from autumn to the following spring. The parsnip tops are large and need a good 30cm room in each direction. The more room you give them the larger they will grow. Guernsey is a firm favourite with many. it is considered to be one of the very best roasting varieties, this reliable, sweet root vegetable is making a come back, with crop numbers increasing all over the country. Info Seedaholic.com.
Well that’s twenty of my new Parsnip seeds completely wasted as there is no sign of anything in the bag. I am so glad I didn’t put them all in. Attempt two was the damp kitchen towel in a plastic box method. Two weeks on and no sign of chitting. Looks like no parsnips this year. Either my methods are rubbish or the seeds are. Either way it is getting too late to sow now.