Harris Model Parsnip
Parsnips are rewarding–primarily because they are at their best when the garden is at its meekest. From late February until mid-April, whenever the ground is unfrozen, head to your garden to unearth big, sweet parsnip roots to eat. Or, if you leave a few well-spaced parsnips in the ground to flower, they will make quite a cheery show in early spring: the tall 4-6 foot stalks have masses of yellow umbels that attract a buzzing diversity of native pollinators and beneficial garden insects. Parsnips are unbeatable roasted, and–mashed and whipped into your favorite muffin recipe–they make terrific baked goods. They do occupy garden space the whole season long, but they are delightfully free of troubles. Just plant them, weed a few times when young.
