When to Plant Parsnip in Sydney, Warm Temperate Guide
Soil temperature is modelled from Open-Meteo forecast (Sydney), not a live sensor.
What this month normally looks like in Warm Temperate
In October the Warm Temperate zone normally runs 24°C by day and 13°C overnight, with about 66 mm of rain over 7 or 8 wet days. The coldest October night on record across the zone was -1.5°C, so a late frost is not out of the question. Averages 1991 to 2026, 153 postcodes, SILO.
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This Parsnip guide is written for the Warm Temperate zone, which takes in Sydney, Newcastle and Wollongong. Somewhere else? Your postcode picks the right one.
Not your zone? Cairns Brisbane Melbourne Canberra Alice Springs Perth
Also handy: will it frost this week? and what grows in shade.
- Planting window
- Feb to May, Aug to Sep
- Days to harvest
- about 14 weeks
- Sun
- Full sun to part shade
- Water
- Regular
- Spacing
- 12 cm apart
- Soil pH
- 6.0–6.8
- Shop price
- $12.00/kg at one shop
Parsnips are a cool-season root vegetable prized for their sweet, nutty flavour which intensifies after frost exposure. They are slow-growing and demand patience, but reward with excellent yields.
Published · By GardenBuddy.au
Planting dates, current conditions and prices on this page update daily.
Photo: Wikimedia Commons
Planting Calendar for Warm Temperate
- Jan -
- Feb D
- Mar D
- Apr D
- May D
- Jun -
- Jul -
- Aug D
- Sep D
- Oct -
- Nov -
- Dec -
S = Seed Tray T = Transplant D = Direct Sow
Want a nudge when it is sowing time?
One email a week with what is worth planting in the Warm Temperate zone right now, Parsnip included, plus which veg has jumped in price at the supermarket. Free, and you can stop it in one click.
How to Grow Parsnip in Warm Temperate Australia
- Soil
- Deep, loose, stone-free loam. Dig to at least 30-40cm depth. Avoid heavy clay or stony soil which causes forked, stunted roots. Do not use fresh manure. This also causes forking.
- Salt
- Sensitive. Struggles with salty bore water or salty soil. Give it rainwater if you can.
- pH Range
- 6.0-6.8
- Sunlight
- Full sun to light afternoon shade
- Spacing
- 12cm apart, 40cm between rows
- Watering
- Consistent deep watering throughout the growing season. Inconsistent watering causes cracking and woody cores. Water deeply once or twice per week. Reduce watering slightly as roots approach maturity.
- Good companions
- Radish (as row markers), Dwarf Beans, Onion, Garlic, Peas
- Keep away from
- Burdock, Carrot (shares pests), Celeriac (shares diseases), Celery (Listed under keep apart from celery. No reason is given.), Dill
- Grow before it
- Fruiting crops (Tomato, Capsicum, Zucchini)
- Grow after it
- Legumes (Beans - Dwarf, Peas, Broad Beans)
Give the bed 3 turns before root crops go back in. Roots fork and go leafy in fresh manure, so they take the bed after the heavy feeders have used it.
Warm Temperate Growing Tips for Parsnip
Recommended Varieties
- Hollow Crown
- Melbourne Whiteskin
- Guernsey (canker resistant)
- Javelin
Key Challenges
- Slow germination in cool soil
- Canker in wet winters
- Forked roots in heavy soil
Pro Tips
- Prepare beds deeply. At least 30cm of loose, stone-free soil
- Sow with radish as row markers (radish germinates in days, parsnip in weeks)
- Keep soil consistently moist during the long germination period
Pests and problems for Parsnip in Warm Temperate
- Powdery Mildew Space plants adequately for airflow. Avoid overhead watering. Grow in full sun. Remove old crop debris. Watch
- Wireworms Watch
- Aphids Watch
- Parsnip Canker Maintain soil pH above 6.0 (lime if necessary). Ensure good drainage. Avoid damaging roots during weeding. Grow canker-resistant varieties... Watch
Harvesting Parsnip
When ready: Foliage begins to yellow and die back. Roots should be at least 5cm diameter at the crown. Flavour improves significantly after first frost. Can be left in the ground and harvested as needed.
How to harvest: Loosen soil deeply alongside the root with a fork before lifting. Never pull directly. Parsnip roots snap easily. Trim foliage to 2cm. Use immediately or store.
Storing and preserving parsnip
How to keep it
- Root Cellar / Sand Storage. Harvest undamaged roots. Do not wash. Brush off loose soil. Layer in boxes of damp sand or sawdust. Store in a cool (1-4C), dark location. Check monthly for rot. Keeps: 3-6 months.
- Freezing. Peel and cut into chunks or slices. Blanch in boiling water for 3 minutes. Plunge into ice water. Drain and pack into freezer bags, removing air. Alternatively, roast chunks with oil, cool, and freeze on trays before bagging. Keeps: 10-12 months.
- Dehydrating. Peel and slice into 3mm slices or grate. Blanch 3 minutes, pat dry. Dehydrate at 55-60C for 8-12 hours until crisp. Store in airtight jars. Rehydrate in soups and stews. Keeps: 12 months.
- In-Ground Storage. Leave roots in the ground and harvest as needed. Apply 10-15cm mulch to insulate soil. Flavour improves with cold exposure. This is the simplest and best preservation method for parsnips. Keeps: 4-6 months in ground (until spring regrowth begins).
- Parsnip Chips/Crisps. Peel and slice very thinly (mandoline recommended). Toss with olive oil and salt. Bake at 180C for 15-20 minutes until golden and crisp. Store in airtight container once completely cool. Keeps: 1-2 weeks in airtight container.
Canning safety. Low-acid vegetables like parsnip must be pressure canned, never water-bath canned.
Grow vs buy
A 2.4 m × 1.2 m bed fits 46 plants, about $110 worth at today’s Coles prices, checked today.
That is roughly 9 kg at $12.00 a kilo.
Draw your parsnip bed → No account needed.
What parsnip costs in the shops right now, retailer by retailer, updated daily.
What members get
- Soil and weather from your nearest station
- An email when it's time to sow
- Your own garden plan, including planning from a photo
- Price history and price alerts
- Pest risk alerts for your area
- Full salt and canning detail
Common Questions About Parsnip
When do you plant parsnip in Australia?
It depends on your climate zone, not the calendar month alone. Planting months by zone:
- Tropical (Cairns): not recommended
- Subtropical (Brisbane): Mar to Jun
- Warm Temperate (Sydney): Feb to May, Aug to Sep
- Cool Temperate (Melbourne): Sep to Nov
- Cold / Highland (Canberra): Sep to Dec
- Arid / Semi-Arid (Alice Springs): Mar to May
- Mediterranean (Perth): all year
Can you grow parsnip all year round in Sydney?
No. In the Warm Temperate zone the planting months are Feb to May, Aug to Sep. Outside that window it either bolts, sulks or gets cut down by the weather.
When should I plant Parsnip in Sydney?
Sow fresh seed direct, and keep the soil moist until seedlings emerge. Autumn sowings that grow through the cool months give the best roots.
What soil temperature do Parsnip need?
Parsnip germinate best when soil temperature is between 10°C and 21°C.
How do I know when Parsnip are ready to harvest?
Foliage begins to yellow and die back. Roots should be at least 5cm diameter at the crown. Flavour improves significantly after first frost. Can be left in the ground and harvested as needed.
What are the best Parsnip varieties for Sydney?
Recommended varieties for the Warm Temperate zone include: Hollow Crown, Melbourne Whiteskin, Guernsey (canker resistant), Javelin.
What grows well with Parsnip?
Good companion plants for Parsnip include: Radish, Dwarf Beans, Onion, Garlic, Peas.
Are parsnip salt tolerant?
No. Parsnip are salt-sensitive, one of the more sensitive veggies. Use rainwater if your bore water is salty, or grow them in a raised bed of fresh mix if your soil is.
Which zone am I in?
Type your postcode into the box near the top of the page and it tells you, and links this crop in your own zone if it differs. Or look it up on the grow zone map. This page is the Warm Temperate zone, Sydney is its reference city.