top
Foliage
Don’t Forget Foliage! Read article
Herbs as Ornamentals
Herbs as Ornamentals. Read article
Fragrance in the Garden
Making the Most of Fragrance. Read article
Weaving Annuals Into the Garden
There’s Always a Place for Annuals. Read article
Weaving in Vegetables and Fruits
Beautiful Edibles. Read article
Winter Sown Vegetables
Winter Sown Vegetables. Read article
Winter Sown Flowers
Winter Sown Flowers. Read article
How to Start a Winter Herb Garden
How to Start a Winter Herb Garden. Read article

Personalize Your Site:

Enter your zip code to:

  • Find your growing zone.
  • See best products for your region.
  • Show accurate product shipping dates.
Go
Clear my Zip Code

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!