Parsnips are an old-fashioned root vegetable prized for their sweet, nutty flavor and exceptional cold hardiness. Often overlooked in modern gardens, heirloom parsnips are easy to grow from seed and develop their best flavor after exposure to cool fall weather or even a light frost. Their long, creamy roots are excellent roasted, mashed, added to soups and stews, or stored for winter use.
Our collection of heirloom parsnip seeds includes reliable garden favorites selected for flavor, smooth roots, and strong performance in the home garden. If you're looking for a productive cool-season crop with outstanding storage quality and rich, sweet flavor, heirloom parsnips deserve a place in your garden.
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Halloween is almost here, so this week we're sharing a little garden science that's part nature documentary, part horror film. Tiny wasps laying eggs inside living caterpillars, larvae feeding on their hosts from the inside out, and a virus that helps orchestrate the whole gruesome affair. Fortunately, this horror story has a happy ending—at least for you and your tomatoes.
As this season wraps up, we’re taking some time to reflect on the garden—what worked, what didn’t, and the lessons we learned along the way. And this year, one lesson came in the form of a very large, very hungry green caterpillar. The tomato hornworm can be astonishingly destructive, and yet it's also an important pollinator. Join us as we share the results of our (mostly) hands-off experiment in natural pest control.
Fermentation is a centuries-old method of preserving the harvest. But recent research suggests that when those vegetables are harvested can have a surprising impact on the quality of the finished ferment. In this week’s post, we’re exploring how frost may alter the flavor, nutrition, and probiotic potential of fermented foods.
