Organic 'Halblange' parsnip

Organic 'Halblange' parsnip ( Pastinaca sativa ) from the Gaia seed company, a rustic and tasty root

Parsnip 'Halblange' is a hardy heirloom variety , prized for its long, tender roots with creamy white flesh . Its mild, slightly nutty flavour intensifies after exposure to cold , making it a perfect vegetable for late harvests . Slower to mature than other root vegetables, it rewards gardeners' patience with a rich, deep flavour , ideal for autumn and winter stews, purées or roasts .

Its vigorous growth and good conservation make it a must-have in the vegetable garden , particularly for growers looking for vegetables that are easy to store all winter .

Did you know?

Once more popular than carrots in Europe , parsnips were a staple food before the introduction of the potato. They are rich in fiber, potassium, and vitamin C , contributing to healthy digestion and strengthening the immune system . Thanks to their antioxidant content , they also help reduce inflammation and protect cells from premature aging .

Spread: Compact shape and dense foliage
Plant height: 40 to 60 cm
Quantity per pack: ± 200 seeds
Companion plants: Onions, garlic, leeks, lettuce, Swiss chard, beans, peas, radishes, rosemary, sage, marigold, basil, nasturtium, thyme
Enemy plants: Carrots, celery, dill, fennel

Cultivation method

Sow directly into the open ground as soon as the soil can be worked, usually in late April , as parsnips do not transplant well. Plant seeds 1.5 cm (1/2") deep , spacing plants 7-15 cm (3-6") apart and rows 30-60 cm (12-24") apart.

Germination is slow , taking 14-21 days , so keep the soil moist and weed regularly to avoid competition. Deep, loose soil is essential to allow the roots to grow freely and remain upright.

Parsnips tolerate cold well, but appreciate growing in a cool, stable climate , with an ideal temperature of 15 to 21°C .

Harvesting and conservation

• Wait until the first frosts of autumn to harvest, as the cold transforms the starches into natural sugars , making the parsnip sweeter and more fragrant.
• Use a garden fork to gently lift the roots without breaking them.
• Store them in a vegetable cellar between 0 and 2°C , with a high humidity level, where they can be kept for several months.
• Tip: You can also leave the parsnips in the ground all winter , protected by thick mulch , and harvest them as needed.

Ideas for use in the garden and kitchen

• Roast them in the oven , with a drizzle of olive oil and herbs for a caramelized and fragrant accompaniment.
• Add them to soups and stews for a velvety texture and mild flavor.
• Puree them , mix them with potatoes or on their own for a more refined taste.
• Add them to gratins for a sweet and melting touch.
• Enjoy them raw , grated in salad, for a crunchy and slightly sweet alternative to carrots.

Parsnip cream with nutmeg flavor and a touch of truffle oil

A soft and velvety recipe, where the 'Halblange' parsnip reveals all its aromatic richness. Its creamy texture and slightly sweet taste are enhanced by a hint of nutmeg and a drizzle of truffle oil . Perfect as an elegant starter or a refined accompaniment , this velvety soup goes just as well with vegetable dishes as with roast meats.

Ingredients (for 4 people):

• 500 g 'Halblange' parsnips , peeled and cut into pieces
• 1 onion or 2 shallots , finely chopped
• 1 clove garlic , crushed
• 500 ml vegetable stock (or water for a lighter version)
• 100 ml of 35% cream (or vegetable cream for a lactose-free alternative)
• 1 tbsp butter (or olive oil)
• 1 pinch of grated nutmeg
• Salt and pepper to taste
• A few drops of white truffle oil (optional but delicious)
• Fresh parsley or chives for the finishing touch

Preparation :

1. Sauté the onion and garlic in the butter over low heat for 5 minutes , until translucent.
2. Add the parsnip pieces , stir and cook for 2 minutes to release their aromas.
3. Pour in the vegetable stock , cover and simmer for 20 to 25 minutes , until the parsnip is very tender.
4. Mix the mixture in a blender or with a hand blender until you obtain a smooth and velvety texture .
5. Add the cream and nutmeg , mix well and adjust the seasoning with salt and pepper.
6. Serve hot , with a drizzle of truffle oil and a little fresh parsley for a refined finishing touch.

Variations and tips:

• Add a squeeze of lemon to balance the sweetness of the parsnip.
• Replace the cream with coconut milk for a more exotic and slightly sweet version.
• Add a few cubes of roasted parsnips as a garnish for a contrast of textures.

With its natural sweetness and delicate fragrance , this 'Halblange' parsnip cream is a real winter comfort , perfect for an elegant and warm meal!

With its easy cultivation, its resistance to cold and its unique flavor , the Parsnip 'Halblange' is a precious root for the fall and winter vegetable garden , guaranteeing delicious and nutritious harvests throughout the cold season !