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.