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Fast Food Garden - Hush Puppies
Fast food, from your garden. Read article
Window Boxes for All Seasons
Small size, dapper charm and an easy intimacy. Read article
Fast Food Garden - Salsa
Fast food, from your garden Read article
How to use Hosta
Shade plants with interesting textures and forms. Read article
Perennial Plant Combinations
Sociable flowers. Read article
Growing Vegetables in Containers and Pots
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Burpee Garden-Ready Plants
Tomatoes, Peppers, Herbs, Annual and Perennial plants delivered right to your door at the best time for planting. Exclusive collection of varieties you won’t find in any store. Watch Video
Kitchen Garden Design
Don’t hide the kitchen garden in a corner behind the garage. Read article
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Gardening Tip of the Day

  • There’s nothing like going into the garden in the middle of December to pull large, luscious parsnips for your holiday dinner. Wash and gently scrub the roots, then briefly steam them to make paring easier. With larger roots, remove the woody core and use only the tender outer flesh.

    To retain the parsnip's delightful, sweet flavor, don’t boil them as the sugar in the roots dissolves in water. Many people ruin the taste of parsnips by cooking them until they’re mushy and bland. The best way to prepare parsnips is to brown the slices in butter or sauté them in a little oil, keeping the heat low to lock in the flavors and avoid scorching the sugar in the flesh. Or simply bake them. If you want a simple side dish for Christmas dinner, steam parsnip slices with fresh peas until tender and serve drenched in melted butter. It’s so delicious, it’s almost decadent!