A parsnip lovers’ parsnip. Hablange means half long in German and half long refers to the trait where the majority of the mass is near the top of the root which quickly tapers. This trait makes it much easier to dig and lift these delicious roots. Lift after frost when the starches have converted to sugars to enjoy the best flavour. You can even leave them in the ground all winter long and harvest tasty roots in early spring. Striking white roots are quite uniform in length and have strong tops. We love them roasted or in soups and stews.
Days to Maturity: 120 days