"Fine words butter no parsnips." Have you ever heard that expression before? It was new to me, and when someone very dear to us delivered that line with great sincerity, it made me burst out laughing. "Fine words butter no parsnips." If you, like me, are hearing this for the first time, it means that talk is cheap, or actions speak louder than words, and that saying something doesn't carry much weight if it isn't followed through with actions.
So I learned a new phrase, but as a gardener, I focused on the parsnip angle. Obviously, whoever first coined this expression back in 1639, where it was listed in the Oxford English Dictionary, thought that the lowly parsnip was not very tasty unless bathed in butter. How wrong they were!
Parsnips are the blonde cousins to the carrot; they bear a close family resemblance and have many of the same characteristics. They are both root vegetables with good storing qualities, but parsnips have more potassium and fibre than carrots. Picture, if you will, a Roman gardener basking in the warm Mediterranean. The parsnips he grew would have been quite small, but still an important staple for our gardener to take along as he travelled North with the Romans to expand their empire. Our gardener would have been surprised to see that the parsnips grew larger as they went further north. Now, we understand that parsnips prefer cooler temperatures, and indeed taste better after they have been through a frost.
Have you planted parsnips this year? We didn't, and I am sorry they were overlooked. Parsnips can go into the soil as soon as it can be worked, and they can stay in the ground until the ground freezes, even if there is a light blanket of snow. I read that parsnip seeds do not keep that well, so if you and I were going to plant them next year, we should buy fresh seed, and not go through those crumpled seed packages out in the garage.
Parsnips were quite the travellers! After moving North with the Romans, they came to North America with the British Colonists, although the potato ended up being more popular in the new country. Still, parsnips continue to be a favourite because of their sweet flavour and their staying power over the winter.
Mom always planted parsnips, and with her usual magic touch, they always tasted delicious. As a child, no one ever had to tell me to "eat my parsnips". I loved them mashed or steamed with lots of pepper, and my favorite was when they were cut into French fries and baked in the oven until they started to caramelize. Yummy, they were good! Mom always made flavourful stews, and the chunks of parsnip mixed in with the flavourful gravy tasted just heavenly!
Parsnips may not be the prettiest veggies out of our gardens, but they are certainly one of the most delicious, so let's make a note to plant some next year.
The deadline for the Yorkton in Bloom contest is Friday, July 15. There are all kinds of categories, so don't be shy!
Enter by calling Darren Spelay at 786-1776. Then come along with the Yorkton and District Horticultural Society on Thursday, July 28 to see the winning entries. Everyone is welcome!
Till next time, enjoy these glorious days but be sure to wear a hat and mosquito protection. Have a great week!
