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Parsnips are best if stored in cold, moist storage – at temperatures between 32 and 40°F with a relative humidity of 90 to 95%. Good for 2 to 6 months.
If there is a waxy residue, peel the parsnip and compost the peel.
Remove the tops, wash, peel and cut into 1/2-inch cubes or slices. Heat the parsnips in boiling water for 3 minutes. Cool and dry completely. Pack into containers, leaving 1/2 inch headspace. Seal, and freeze.
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