Parsnip Guernsey. The roots are white, long, their shape resembles carrots, taste reminiscent of celery, parsley. This is a very valuable vegetable with a high potassium content. Used fresh, boiled, fried, steamed, canned. Grow best in medium-heavy, humus-rich soil. Seeds germinate slowly. Roots can be left under snow in winter, in spring they become juicier and the taste is better than when kept in the cellar.

Latin name:
Hybrid:	No
Organic seed:	No