Q: Any tips on getting parsnip seed to germinate? It takes so long that half the time I just give up and end up sowing something else in its place. MF, Dublin
A: Waiting for parsnip seed to germinate is a frustratingly slow process that can take up to four weeks, if it happens at all. The problem in the meantime is ensuring that correct conditions for germination are maintained – tricky if there’s a prolonged dry spell or a series of harsh, late frosts. Unfortunately there’s no way to speed it up, but there are things you can do to help optimise the outcome.
Firstly, only use fresh seed purchased the same spring it’s being sown, as the viability of parsnip seed very quickly deteriorates with time. To minimise the risk of disease, choose a canker-resistant variety such as ‘Gladiator’.
Secondly, bear in mind that germination rates are much higher, quicker and more consistent when soil temperatures have warmed up to around 10-12 degrees, which is typically in late April/early May. In sheltered gardens in milder parts of the country or in an unusually mild spring, you’ll get away with sowing a little earlier, but the benefits generally aren’t worth the gamble.
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Next, bear in mind that parsnip seed needs a fine, friable, stone-free, weed-free, moist but free-draining soil in full sun or very light shade if it’s to germinate well. If yours is stony or cloddy, then rake it to create a crumbly tilth. You could also work in some well rotted home-made compost at this point – but not manure, which parsnips dislike.
[ How to grow your own plants from seed this springOpens in new window ]
To stop the seed from drying out after sowing, cover it with a very shallow layer of soil, very gently water it, then place a wooden plank directly over the freshly sown row to conserve soil moisture. About 7-10 days after sowing, start gently lifting the plank every couple of days to check for germination (dispose of any slugs you find when you do this). Once you see signs of growth, remove the plank permanently.
Alternatively, some gardeners prefer to pre-sprout or chit the seed before sowing by sandwiching it between damp layers of kitchen paper enclosed in a clear freezer bag, placed in a warm, bright spot indoors. Again, keep a very close eye on it to watch for early signs of germination, at which point the seed should be very gently sown into its permanent growing position outdoors at a depth of 1.5cm, taking great care not to damage the emerging roots or leaves. Recommended final spacing is typically about 15cm between plants, with 25cm-35cm between rows.
Finally, bear in mind that the flavour of this root vegetable improves greatly after exposure to winter frosts, so don’t be too quick to harvest it.
