A heritage winter root worth the wait, Parsnip 'Tender and True' rewards patience with sweet, frost-kissed flavour and reliable harvests. From careful spring sowing to deep winter lifting, this classic variety brings warmth to the coldest months.
In the soft hush of a late autumn morning, when the first frost paints the garden edges in silver and the air carries the scent of damp earth, there is a quiet satisfaction in lifting a row of parsnips. Long, pale roots emerge—elegant and cold-kissed—earth still clinging to their sides like a memory of the season past. Few vegetables reward the patient gardener as richly as Parsnip ‘Tender and True’.
This time-honoured heritage variety has graced British gardens since the early 20th century and holds fast to its name. It is tender in texture, true in its sweet, nutty flavour, and unfailingly dependable in our Cornish soil—so long as you offer it a little care and a good dose of time.
Parsnips ask for very little—but they do require the right start. Begin from mid-March to May, when the soil has warmed and dried a little. ‘Tender and True’ will not forgive a soggy bed or a cold snap; it rewards the gardener who waits for the right window.
Direct sow only—these roots dislike being moved. Choose a sunny, open spot with soil that is deep, loose, and entirely free of stones. Raised beds or deep, well-prepared no-dig rows are ideal. Avoid freshly manured ground (parsnips hate it), but if your soil is lean, enrich it the autumn before with well-rotted compost.
Sow your seeds 1.5–2cm deep, spacing them thinly, or place 2–3 seeds every 15cm in rows 30–45cm apart. For a charming old trick, intersow a few radish seeds in the same row—these speedy growers mark the slow-to-sprout parsnips and help loosen the crust for better germination.
Be patient. Germination may take 3–5 weeks—longer if the weather is cool. In this quiet pause, you’re already growing winter’s reward.
Once seedlings appear and develop a few true leaves, gently thin to the strongest plant every 10–15cm. This is essential—parsnips need space to grow long and straight, free from crowding or twisting. Weed carefully with a light hand; their roots sit close to the surface early on.
Watering should be steady, particularly in dry spells. Consistency is the key. Uneven watering leads to split roots or woody textures. A mulch of compost or leaf mould helps retain moisture, keeps the soil cool, and gently feeds the growing crop.
Parsnips aren’t heavy feeders, so avoid rich nitrogen sources once they’re up and growing. Let them build their sugars slowly and naturally.
By late summer, their feathery tops stand tall—almost fern-like. Yet the real magic remains hidden until October or November. That first frost? It’s nature’s alchemy. Starch in the root transforms into sugar, and the humble parsnip becomes something altogether more indulgent.
‘Tender and True’ can remain in the ground all winter, lifted as needed for roasting, stews, or creamy mashes. Alternatively, if you garden on heavy clay or face persistent rodents, lift your crop and store it in layers of damp sand in a frost-free shed. Properly stored, they’ll keep for several months.
Handle with care—some gardeners react to the sap when exposed to sunlight, so gloves are wise during harvest.
Parsnip ‘Tender and True’ is not just a crop—it’s a promise of comfort in the darker months. It’s the slow, dependable growth of a seed sown in spring and savoured in winter. It’s a bowl of roasted roots shared beside a fire, sweetened not just by frost, but by the satisfaction of time well spent.
Grow it, wait for it, enjoy it. The name says it all.
