He says: Are these parsnip seeds ready to be cut and dried?
She says: I have no idea.
What do you say?
29 June 2008
He Says, She Says
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Kelly and Meg
An organic gardening, chicken kid raising couple navigates academia and blogs about their quest to live more responsibly. Vegetables, environmental politics, do-it-yourself projects, beer, and chicken kid stories feature prominently, along with occasional book reviews and cooking experiments.
Contact us: chapstickmeg(@)gmail.com or kbob1976(@)gmail.com
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9 comments:
I'd wait until it dries out a bit more. Granted it will do that if you cut it off too but you might as well give it its best chance.
I concur. Browner is better. This is a maxim I live by in all things. (Well, mostly.)
let it dry more
I just want to know why you want to grow and eat parsnips. :) Do you add them to things (stews?) or eat them alone as a side dish, like carrots?
Oh, on the seed thing--wait a bit, until they are more dry.
I just want to know why you want to grow and eat parsnips. :) Do you add them to things (stews?) or eat them alone as a side dish, like carrots?
Oh, on the seed thing--wait a bit, until they are more dry.
When they are ready they will be dry, brown and fall off the plant with a little light rubbing or shaking.
What a gorgeous photo! Another one for the wall.
Thanks for your help everyone. The seeds have started to turn a darker shade or green recently with little streaks of brown. We'll be sure to leave them on for a while longer.
CeeCee,
I mainly use parsnips as one of the ingredients for my vegetable stock. It adds a really nice earthy flavor.
Okay, I'm flummoxed. Those don't look anything remotely like my parsnip seeds. My parsnips went to seed via little bean-like pods, which duly dried out and split open, giving a pretty clear indication that the seeds were ready. What is that thing in the picture? It looks like something in the carrot or queen Anne's lace family. Are you sure there's a parsnip root at the bottom of that stalk?
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