Parsnips are an underappreciated and underutilized root vegetable that can add delicious flavor to soups, stews, roasts and more. But because they aren’t as widely used as potatoes or carrots, many home cooks have questions about how best to store parsnips and how long they last
In this article, we’ll cover everything you need to know about parsnip shelf life and storage methods to keep them fresh and delicious
About Parsnips
Parsnips are root vegetables related to carrots. They have a light tan skin and cream-colored flesh. When cooked, parsnips have a sweet, nutty flavor.
Parsnips are in season during fall and winter months, with their peak season from October through January. The cold causes the starch in parsnips to convert to natural sugars, making winter parsnips sweeter with the best flavor.
When buying parsnips, look for ones that are smooth, firm and unblemished. Avoid parsnips with wrinkly or loose skin. Small to medium-sized parsnips will have a better texture since large parsnips often have a tough, woody core.
Proper Storage for Maximum Freshness
To get the longest shelf life out of your parsnips, proper storage is key. Here are the best methods for storing parsnips:
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Cool Temperatures – Store parsnips in the refrigerator, ideally in the high-humidity crisper drawer. The cold environment of the fridge will slow down deterioration.
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Intact Skins – Leave skins on and do not wash parsnips until ready to use them. The intact outer skin protects inner moisture and flavor.
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Loose Storage – Place parsnips loosely in a perforated plastic bag or wrapped in paper towels. Do not pack tightly. Air circulation is important.
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High Humidity – Maintain humidity around parsnips by storing in a crisper or keeping damp paper towels wrapped around them.
Follow these guidelines for the best environment to extend parsnip shelf life.
How Long Do Whole Parsnips Last?
When stored properly in the refrigerator, here is how long parsnips will last at peak quality:
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Whole, unwashed parsnips will last around 2-3 weeks in the fridge.
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Peeled or cut parsnips will only last 3-5 days in the fridge. Peel just before use.
Proper storage can maximize shelf life, but parsnips that are starting to shrivel or get soft should be used soon or discarded.
Freezing Parsnips for Long Term Storage
For long term storage of several months, parsnips can be frozen. Here’s how:
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Wash, peel and cut parsnips into 1/2 inch cubes.
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Blanch parsnip cubes for 2-3 minutes in boiling water or steam until slightly softened but still firm.
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Drain and immerse cubes in ice water to stop cooking. Pat very dry.
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Spread in single layer on tray and freeze overnight.
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Transfer frozen parsnip cubes to airtight freezer container or bags.
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Frozen parsnips will last 6-9 months in the freezer.
Freezing parsnips when they are in peak season means you can enjoy their sweet flavor year-round!
How Long Do Cooked Parsnips Last?
Once parsnips are cooked by roasting, simmering, pureeing or other methods, store leftovers properly for best quality and safety.
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Cooked parsnips will last 3-4 days refrigerated.
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For longer storage, cooked parsnips can be frozen for 2-3 months. Let cool completely before freezing.
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When reheating cooked parsnips, refrigerate any uneaten portions. Reheated parsnips should be eaten within 3-4 days.
Always practice safe food handling when preparing cooked parsnips to prevent foodborne illness.
Signs of Spoilage
Watch for these signs that parsnips have gone bad:
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Wrinkled, loose or shriveling skin
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Soft, rubbery, limp or mushy texture
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Grayish, brown or black dried out spots
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Mold growth
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Unpleasant sour or bitter odor
Discard parsnips that display these signs of spoilage. Do not eat parsnips that smell or appear rotten.
Frequently Asked Questions
Get answers to common questions about parsnip storage below:
How should I store parsnips I bought but won’t use right away?
Keep unwashed parsnips in a perforated plastic bag or wrapped in paper towels in the refrigerator. Try to use within 2 weeks.
Can I store parsnips on the counter or at room temperature?
No, room temperature storage will significantly reduce shelf life. Always refrigerate parsnips.
What are the best ways to preserve a parsnip harvest?
Proper cold storage, freezing and canning are good long term preservation methods. Refrigerate what you will use soon. Freeze or can the rest.
How can I revive limp parsnips?
Soak limp carrots in ice water for 1-2 hours to rehydrate. Use revived parsnips soon. Discard any that remain soft or wrinkled.
Can I freeze raw parsnips without blanching first?
Blanching helps parsnips retain texture and flavor when frozen. Try to blanch before freezing raw parsnips.
Get the Most from Your Parsnips
Treat your parsnips right by storing them properly and using them before they show signs of spoilage. Follow these guidelines to enjoy delicious parsnips for up to several weeks past purchase.
Food Safety and Storage
- Pick or purchase parsnips that are not bruised or damaged.
- Wash hands before and after handling fresh produce.
- Wash parsnips under cool running water using a vegetable brush. Do not use soap.
- To avoid cross-contamination, keep parsnips away from raw meat and meat juices.
- Keep no more than your family can eat in a year for the best quality and to keep nutrients.
- Parsnips do best when they are kept in a cool, damp place that is between 32 and 40 degrees F and has a relative humidity of 90 to 95 percent. This range of temperatures is found in the cooler part of the fridge. To keep the relative humidity high, put the parsnips in a plastic bag or put them in the vegetable crisper of the fridge, which should be more than half full. Before storing, drain off any extra water or let it evaporate. When stored this way, parsnips usually last between 2 and 6 months.
- In late fall, parsnips should be left in the ground until their tops freeze. The roots taste better when they are exposed to temperatures below 40 degrees F.
- For the winter, roots that haven’t been picked can be left in the ground.
- Small- and medium-width roots have the best flavor and texture. Large roots tend to be woody and fibrous.
Parsnips may be canned, but freezing results in a better product.
Choose small to medium-sized parsnips so they will be tender and not woody. Remove the tops, wash, peel and cut into ½-inch cubes or slices. It may be necessary to remove a fibrous core. Heat the parsnips in boiling water for 2 minutes. Cool the parsnips in ice water for 2 minutes and drain. Do not leave water droplets on the parsnips — these will cause freezer burn to occur. Pack into containers, leaving ½-inch headspace. Seal, label, date, and freeze.
Pressure canning is the only safe method of canning parsnips. Parsnips must be pressure canned to avoid the potential of the foodborne illness botulism.
Wash parsnips, scrubbing them very well. Peel, remove fibrous core, slice, or dice the parsnips. Place the parsnips in a saucepan, cover with boiling water and boil for 5 minutes. Pack hot pieces into hot jars leaving 1-inch headspace. If desired, add ½ teaspoon of salt to pints; 1 teaspoon of salt to quarts. Fill each jar to 1 inch from the top of the jar with boiling hot cooking liquid. Remove air bubbles; adjust headspace if needed. Wipe jar rims with clean paper towel. Adjust the lids and process (see tables that follow for recommended processing times).
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Recommended process time (in minutes) for parsnips in a dial-gauge pressure canner. |
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Canner pressure (PSI) at altitudes of |
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Style of pack |
Jar size |
Process time |
0 – 2,000 ft |
2,001 – 4,000 ft |
4,001 – 6,000 ft |
6,001 – 8,000 ft |
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Hot |
Pints |
30 |
11 lb. |
12 lb. |
13 lb. |
14 lb. |
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Quarts |
35 |
11 lb. |
12 lb. |
13 lb. |
14 lb. |
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Recommended process time (in minutes) for parsnips in a weighted-gauge pressure canner. |
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Canner pressure (PSI) at altitudes of |
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Style of pack |
Jar size |
Process time |
0 – 1,000 ft |
Above 1,000 ft |
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Hot |
Pints |
30 |
10 lb. |
15 lb. |
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Quarts |
35 |
10 lb. |
15 lb. |
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Leave the jars alone for 12 to 24 hours. Then take off the rings and make sure the lids are sealed. Wash the jars, label, date, and store them. You have 24 hours to put food in a clean jar with a new lid and refrigerate or freeze it if the jar lid doesn’t seal.
Tables were adapted from the information in Andress, E. , & Harrison, J. A. (2014). So easy to preserve (Bulletin 989). (6th ed. ). University of Georgia Cooperative Extension.
- Albrecht, J. A. , Browning, S. , & Stoner, N. (2016). Storing fresh fruits and vegetables. University of Nebraska, Lincoln, Institute of Agriculture and Natural Resources.
- Andress, E. , & Harrison, J. A. (2014). So easy to preserve (Bulletin 989). (6th ed. ). University of Georgia Cooperative Extension.
- Michigan State University Extension. (2022). How much should I buy? A guide to cooking with fresh fruits and vegetables https://www. canr. msu. edu/resources/how_much_ should_i_buy.
- Robbins, J. A. , Colt, W. M. , & Raidl, M. (2012). Harvesting and storing fresh garden vegetables. (Bulletin 617). University of Idaho Extension.
Michigan Fresh: Using, Storing, and Preserving Parsnips (HNI4
July 17, 2023 –
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4 medium (1 pound) = |
2 cups diced and cooked |