Leave parsnips in the ground until their tops freeze in late fall, as their flavor becomes sweeter when the roots are exposed to temperatures below 40°F. Unharvested roots can be left in the garden to be used during the winter. Small to medium width roots have the best texture and flavor. Large roots and overwintered roots forming seed stalks become woody.

Use Storage Method 1. Parsnips will keep 2 to 6 months.

Nutrition note: 1/2 cup of cooked parsnips contains 63 calories and 3 grams of fiber and is a good source of vitamin C (17% DV) and folate (11% DV). It contains small amounts of calcium (3% DV) and iron (2.5% DV). Color = white/tan/brown.

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