A close relative of carrots and one of the most cold-hardy vegetables, parsnips are suitable for fall and early spring harvests, and hold well in storage. For the best flavor, parsnips should be exposed to a couple of weeks of cold temperatures before harvest. The sweetest and most flavorful parsnips are held overwinter in the ground and harvested early the following spring. Parsnips share most of the same cultural needs as carrots, but require a longer growing season. They go very well when roasted with other root vegetables, and can be used to replace carrots in many recipes, including in baked goods. We offer several varieties with NOP-compliant pelleting, size 18.0, to make planting easier and faster.