A rare, old variety of open-pollinated parsnip. Large broad roots with smooth white skin, utterly delicious
when roasted. Very good canker resistance. John, a local grower, reported excellent tolerance to the cold – in the ‘big freeze’ of a few winters ago, after removing the soil on top with a pick axe, he was able to pull perfectly clean parsnip from the frozen ground with no effort – and delighted in their sweet, delicious flavour. Nicky Griffin sows in May, 3 seeds per station, 15cm apart. Some roots reached 3lb in weight, the size of a mans hand across but retained the excellent flavour.