Parsnips

In season in SW Michigan

In season

Months from the MSU Extension seasonal availability guide. Weather shifts dates a little each year.

Key nutrients

%DV uses FDA Daily Values for adults and children 4+. Values are USDA lab averages scaled to the serving; your harvest may differ.

Wellness

Half a cup of cooked parsnips has about 55 calories, 0.11 mg of copper (12% DV) and 45 mcg of folate (11% DV). That makes it a good source of copper and folate. (USDA) The NIH Office of Dietary Supplements says the body uses copper to make energy, connective tissues and blood vessels. (NIH ODS) NIH ODS also says folate is needed to make DNA and other genetic material, and for cells to divide. (NIH ODS)

Pick, store and use

• Pick

  Small and medium roots have the best flavor and texture; large ones can be woody. Parsnips turn sweeter after cold weather. (MSU Extension)

• Store

  Keep them cold and moist, in a plastic bag or the crisper. Stored this way they last 2–6 months. (MSU Extension)

• Freeze

  Cut into ½-inch pieces, boil 2 minutes, cool in ice water 2 minutes, and dry well before packing. (MSU Extension)

Where to get it nearby

No farm in our directory lists parsnips by name yet. Many farm markets carry more than their listing says, so it's worth asking.

See all farms →