Parsnips are a tasty and nutritious root vegetable that can add flavor and variety to many dishes. But like all fresh produce, parsnips don’t last forever. Knowing how to properly store parsnips and their shelf life can help you enjoy them while reducing food waste. In this article, we’ll cover everything you need to know about how long parsnips last, how to tell if they’ve gone bad, and tips for maximizing their shelf life.
What are Parsnips?
Parsnips are a root vegetable related to carrots and parsley. They have a creamy white flesh and tan, beige skin. Their flavor is described as a sweet, nutty cross between a carrot and potato.
Parsnips can be roasted, mashed, pureed into soups, added to stews, and more. They pair well with creamy or nutty flavors. Popular parsnip dishes include glazed parsnips, parsnip fries, and root vegetable medleys
How Long Do Parsnips Last at Room Temperature?
If stored properly at room temperature, the shelf life of fresh parsnips is
- Whole parsnips: 4 to 5 days
The room temperature shelf life depends on when the parsnips are harvested and how quickly they are used. Parsnips from the store likely won’t last as long as freshly harvested parsnips.
In general, parsnips last longer when kept whole versus cut. Once cut, parsnips should be refrigerated or cooked within a day or two.
How to Tell if Parsnips are Bad
There are a few signs that indicate parsnips have gone bad:
- Wrinkled, dried out, or mushy ends
- Very limp or flexible when held at one end
- Mold growth
- Off odor
If the parsnip tastes very dry and woody, it is past its prime. However, a limp parsnip can sometimes still be salvaged if cooked right away. Discard any parsnips with mold or an off smell.
How to Store Parsnips Properly
Proper storage is key to maximizing the shelf life of parsnips. Follow these tips:
- Store whole, unwashed parsnips: Don’t wash parsnips until ready to use. The moisture from washing can speed spoilage.
- Refrigerate: For best quality, store parsnips in the refrigerator. Use within 1 month.
- Use the crisper drawer: The high humidity of the refrigerator’s crisper drawer helps keep parsnips fresh.
- Avoid storing near ethylene-producing fruits: Exposure to ethylene gases causes parsnips to become bitter. Store away from apples, pears, etc.
- Store cut parsnips in an airtight container: Cut parsnips will only last 1 to 2 days at room temperature. For longer storage, place in an airtight container in the fridge.
- Blanch before freezing: To freeze, blanch parsnips for 1 to 2 minutes then freeze for 6 to 9 months.
What is the Shelf Life of Parsnips in the Fridge?
When stored properly in the refrigerator, fresh parsnips will last about 1 month before showing signs of spoilage. The colder temperature slows the rate of moisture loss and other chemical reactions that lead to spoilage.
Whole, unwashed parsnips stored in a perforated plastic bag in the crisper drawer should stay fresh for 3 to 4 weeks. Cut parsnips or parsnips stored in the refrigerator door shelves generally won’t last as long.
Can You Freeze Parsnips?
Yes, parsnips can be frozen to extend their shelf life up to 6 to 9 months. To freeze:
- Wash, peel, and cut parsnips into desired sizes. Opt for smaller, uniform pieces for easier freezing.
- Blanch parsnips for 1 to 2 minutes in boiling water.
- Drain and immediately submerge in an ice bath to stop the cooking process.
- Pat dry and pack into freezer bags or airtight containers, removing as much air as possible.
- Freeze for up to 9 months.
Blanching parsnips before freezing helps deactivate enzymes that cause loss of flavor, color, and texture during freezing.
How Long Do Parsnips Last After Being Cooked?
The shelf life of cooked parsnips depends on how they are stored:
- Room temperature: 3 to 4 days
- Refrigerator: 5 to 7 days
- Frozen: 2 to 3 months
To maximize the shelf life, place leftovers in shallow, covered containers to allow for rapid cooling in the refrigerator. Reheat fully when ready to eat.
6 Tips to Make Parsnips Last Longer
Here are some extra tips to help extend the shelf life of fresh parsnips:
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Buy small parsnips: They have less woody cores compared to large parsnips.
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Remove greens and trim ends: Greens pull moisture away from the root. Trimming ends prevents rotting.
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Store in high humidity: The crisper drawer’s humidity keeps parsnips from drying out.
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Keep cold: Refrigerate parsnips as soon as possible after purchasing.
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Use within 2 weeks: Eat fresh parsnips within 2 weeks for best flavor and texture.
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Cook then freeze extras: Frozen, cooked parsnips stay good for months.
Common Questions about Parsnip Storage
Here are some frequently asked questions about storing parsnips:
How long do parsnips last in the fridge?
Whole, unwashed parsnips will last 3 to 4 weeks in the refrigerator when stored properly in a perforated bag in the crisper drawer.
Can you freeze raw parsnips?
Yes, but they should be blanched first to deactivate enzymes and prevent texture/flavor loss during freezing.
How long do cooked parsnips last in the fridge?
Cooked parsnips stored in airtight containers in the fridge will last 5 to 7 days.
Do parsnips need to be wrapped when stored in the fridge?
It’s best to place whole parsnips in a perforated plastic produce bag. This maintains humidity without trapping excess moisture.
Should parsnips be stored in the crisper or on the shelf?
The crisper drawer’s higher humidity works best for maintaining fresh parsnips.
Get the Most Out of Your Parsnips
Parsnips add delicious sweet, nutty flavor to many fall and winter dishes. By understanding their shelf life, storage methods, and signs of spoilage, you can enjoy fresh parsnips while minimizing waste. Store them properly in the refrigerator and use within 1 month for the best quality. Blanch and freeze extras to extend their shelf life up to 9 months. With proper storage, you can enjoy tasty parsnips all season long.
Michigan Fresh: Using, Storing, and Preserving Parsnips (HNI4
July 17, 2023 –
This Document is offered in: English, Arabic Espanol,
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4 medium (1 pound) = |
2 cups diced and cooked |
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.
- Keep parsnips away from raw meat and meat juices to prevent cross-contamination.
- For best quality and to preserve nutrients, preserve no more than your family can consume in one year.
- Parsnips are best if stored in cold, moist storage – at temperatures between 32 degrees and 40 degrees F with a relative humidity of 90 to 95 percent. The colder part of the refrigerator offers this range of temperatures. To maintain a high relative humidity, put the parsnips in a plastic bag or place parsnips unbagged in the vegetable crisper of the refrigerator, which should be more than half full of Remove excess water or allow it to evaporate before storing. The average storage life of parsnips using this method is 2 to 6 months.
- Parsnips should be left in the ground until their tops freeze in late fall — the flavor becomes sweeter when the roots are exposed to temperatures below 40 degrees F.
- Unharvested roots may be left in the ground to be used during the winter.
- 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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Let jars stand undisturbed for 12 to 24 hours, remove rings, check to make sure lids are sealed, wash jars, label, date and store. Food in jars that do not seal must be reprocessed in a clean jar with a new lid within 24 hours, refrigerated or frozen.
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 fresh fruits and vegetables for home cooking. 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.