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White smooth skin with a sweet and nutty taste and fine flesh.
Great boiled or fried. A good producer and popular variety.
Parsnips make tall flower-heads of little yellow flowers in their second year, soon followed by huge numbers of papery seeds.
Remove the stem when the flowers brown and place upside down in a pillowcase. Leave to dry for a few weeks.
Winnow the seed and store in an airtight container.