Consumers are enjoying parsnips (Pastinaca sativa) for their health benefits and versatility as they can be cooked and eaten in many different ways. Food Network is claiming parsnips to be a new superfood on the rise. Typically a winter vegetable, parsnips are now available year-round in supermarkets and farmer’s markets throughout the US.
“We are seeing a steady increase in sales of parsnip seeds”, says Kraig Kuykendall with Tozer Seeds America, the pioneer of the first F1 parsnip hybrid that was developed in the UK over three decades ago. Hybrid parsnips are a lot stronger and much more uniform than the non-hybrid varieties. “Parsnips are a difficult root vegetable to grow,” said Kuykendall. “They are a weak and slowly growing product with different root sizes.” Development of hybrid varieties has resulted in a more vigorous product that is uniform in shape and size. Tozer sells different hybrid varieties that all have their individual characteristics. Gladiator, the world’s first commercial F1 hybrid parsnip, matures quicker. The Javelin variety on the other hand is resistant to root canker and is the highest yielding variety while the Albion variety is preferred by some customers for its white color.
“North American growing regions for parsnips are at the same northern latitude as the UK,” said Kuykendall. “As a result, Michigan, New York, Oregon and Washington are the largest parsnip growing states in the US.” In Canada, parsnips are grown in Quebec and Ontario.
Source: http://www.freshplaza.com
No hay comentarios:
Publicar un comentario