This “forgotten” vegetable is undergoing a spectacular revival. It can be eaten raw as cooked.
Parsnips can be stored very well in the ground and can be harvested from September to March according to consumer needs. Indeed, once ripe, the parsnip stops growing and can be harvested all winter long.
We produce 500 tons of parsnips annually and pack them in wooden or IFCO boxes of 5 – 6 or 10 kg.