Washington state parsnips are available October to April and are a hearty and warming addition to your winter menu.
Parsnips require a long growing season and improve in taste and sweetness after exposure to frost, as the starch is transformed into sugar. For this reason many growers prefer to harvest their parsnips in early spring after the ground has thawed.
Source: “From Asparagus to Zucchini – A Guide to Cooking Farm-Fresh Seasonal Produce (3rd Edition)”
Tips:
When shopping for parsnips, choose those that are firm and free of pits. The smaller parsnips are said to be more tender and sweeter.
Refrigerate parsnips unwashed in a plastic bag for up to 3 or 4 weeks.
