Allotments 4 All

FANTASTIC INA!!!!  ;D ;D ;D  Looks like a perfect specimen to me.  They make great chips, sweet mash and are lovely roasted!  When I freeze mine it depends what I am planning for them.  For roasts I cut them lengthway into large chips, for caseroles and stews I cut them into chunks or rounds depending on the size of the 'snip.  I don't blanch, because I am lazy!  And I also leave them in the ground in the winter to dig when I need them, only really dig the rest and freeze them in spring before they start to regrow again.  Just remember to mark where they are before all the leaves die off!

So, I removed the mesh today and dug up two that had been growing under it. Now these look more like the picture on the seed packet.

I know now why the ones outside the mesh look so weird. They were the ones I sowed early at home in the cores of w.c. paper. When they were still small seedlings I noticed the tap root coming out of the bottom already so I planted them in the lottie. No matter how careful, that tap root gets damaged and look at the result hahaha. The ones I grew under the mesh were sown in their permanent bed. So, there's the proof that parsnips don't like to be transplanted.

Thanks all for the advice about cooking and storing.
Debs, I found the seed packet, the type is Gladiator.

         
               

I always grow Gladiator, the other type I like is Tender and True. Nice and sweet flavour and not woody even when large.

Jerry

yes, I like Tender and True, and find they grow nice and long even in heavy clay.