How to Harvest Parsnips for the Sweetest Flavor—and Why You Should Wait Until Winter

Now that the colder months are upon us, your vegetable garden may be feeling a bit bare—thankfully, some produce thrives even when the temperatures start to dip. Parsnips are a prime example. These sweet root vegetables taste even better when they're harvested in a more frigid environment.

Like their close relative, carrots, parsnips are also remarkably easy to grow. Naturally, knowing how and when to harvest them is key to a successful crop—here's how a gardening expert says to do it.

When to Harvest

Timing is everything when it comes to harvesting. Parsnips are mature after about 100 to 120 days, but the climate you live in plays a major role.

"Parsnips taste best after the first frost, so leave them in the ground until early winter," says Brooke Edmunds, professor and horticulturist at the Oregon State University Extension. "Harvest before the plants start regrowing in the spring."

These colder temperatures will convert the starches in parsnips to sugars, making them taste even sweeter.

How to Harvest

Before you start, make sure you have the right equipment on hand. One of the most important things is a good set of gloves. "Parsnip foliage contains chemicals that can cause a skin reaction, making skin extra sensitive to sunlight," notes Edumunds.

Then, use a shovel or trowel to loosen the parsnip roots and dig them up. Make sure to be cautious throughout this process, as damaged parsnips won't store as well.

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How to Store

After your parsnips have been harvested, remove the green stems and sort out any with soft spots or bruises. Don't wash them off—parsnips are best stored dry, so wipe away any dirt with your hands.

Store them in a cool, dark place, like a root cellar or basement. The temperature should be between 32 and 45 degrees Fahrenheit. You can stash them in a box or bucket, and cover them with sand or peat moss. When properly stored, parsnips can last for up to six months.

If you want to hold onto your parsnips for even longer, then you can freeze them for eight to 10 months. Cut the parsnips into cubes, blanch them in boiling water, and immediately plunge them in a bowl of ice water after a few minutes. Once they're dry, you can freeze them.