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Pastinaca sativa
PARSNIP-MELBOURNE WHITESKIN (TREATED)  is an old Australian variety with a smooth skin, white tapered roots and sweet nutty flavour. The flavour gets better over winter. Not affected by pests and disease. In cool climates sow from August to January, warm climates August to March, tropics February to September.
Sow 1cm deep, 7cm apart, and space rows 40cm apart with full sun in good composted soil.     Melbourne Whiteskin Parsnips can be fried, baked, turned into chips or used in soup and stocks.  A good nutritious all round hardy vegetable.

Any seeds coming from overseas must now be treated with a pesticide to avoid releasing an unknown pest into the Australian environment.

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How to grow Parsnip Melbourne Whiteskin (Treated)

  1. Parsnips grow best in loose, deep, well-drained soil that is rich in organic matter. Add compost or well-rotted manure to the soil before planting to improve its quality.
  2. Sow seeds directly into the garden bed in early spring, after the last frost. Plant the seeds 1-2 cm deep, spaced 5cm apart in rows that are 30cm apart. Germination can take 2-4 weeks, so be patient.
  3. When the seedlings have grown to around 2cm high, thin them out so that they are 10-15 cm apart. This will give each parsnip enough room to grow.
  4. Water Parsnips regularly, especially during dry spells. Keep the soil moist but not waterlogged. Be careful not to wash away the seeds or young seedlings when watering.
  5. Fertilise the plants with a balanced organic fertiliser when they are around 10cm tall. This will provide them with the nutrients they need to grow.
  6. Keep the area around the parsnips weed-free. Weeds compete with the plants for nutrients and water, which can slow down their growth.
  7. Harvest your Melbourne Whiteskin Parsnips when the roots are around 2.5-5cm in diameter. Use a fork to gently lift them out of the ground. The flavour of Melbourne Whiteskin parsnips improves after is has been exposed to frost, so leave them in the ground until late autumn or early winter.

Melbourne Whiteskin Parsnip is a delicious and versatile vegetable that can be roasted, mashed, or used in soups and stews. With a little care and attention, you can grow your own supply of this tasty root vegetable in your backyard.

Heritage of Parsnip Melbourne Whiteskin (Treated)

Parsnips (Pastinaca sativa) are believed to have originated in the Mediterranean region and have been cultivated for centuries for their edible roots. The cultivation and improvement of parsnip varieties have taken place over generations, often in local or regional contexts. Specific cultivars like “Melbourne Whiteskin” Parsnip might have been developed by local gardeners, breeders, or agricultural enthusiasts,

 Specific cultivars like “Melbourne Whiteskin” Parsnip have been developed by local gardeners, breeders, or agricultural enthusiasts, with the aim of producing parsnips that are well-suited to the climate and growing conditions of Melbourne or its surrounding areas.

Local variations and heirloom cultivars like “Melbourne Whiteskin” Parsnip can carry unique traits that local conditions. These traits might include improved flavour, disease resistance, adaptability to local soil and climate conditions, or aesthetic qualities like root colour. 

*Important Note

These seeds are treated with a fungicide (Thiram), DO NOT eat the seeds or feed them to animals. Keep them away from children & animals. Wear gloves and thoroughly wash your skin with water & soap after touching the seeds. Treated seeds do not affect your crops or harm insects such as bees. These treated seeds are strictly for propagation or growing in the garden only. THE RESULTANT CROP IS EDIBLE.

Fungicide seed treatment may be an AQIS (Biosecurity, Department of Agriculture, Water and the Environment, Government of Australia) requirement for certain seed varieties. Treated seeds may be dyed a distinct colour.

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Category Colour Guide
Planting Guide for Australia

Scoville Heat Units (SHU)

Plant Height (cm)

31 - 60

Season of Interest

Temperature Range (°C)

15-25°C (59-77°F)

Determine / Indeterminate

Annual / Perennial / Biennial

Biennial (usually grown as an annual)

Frost Hardy / Tender


Full Sun / Part Sun / Shade

Full sun or part shade

Sow Direct / Raise Seedlings

Sow Direct


loose, friable, well-drained soil, plus organic matter


6.0 - 7.6

Soil Temperature (°C)

10-20°C (50-68°F)

Seed Preparation

Soak seeds in warm water for a few hours before planting

Sowing Depth (mm)

1.5 cm (0.6 inches)

Plant Spacing (cm)

7-10 cm (3-4 inches)

Row spacing (cm)

30-45 cm (12-18 inches)


Regular, even moisture

Germination Time (Days)

15 - 28

Harvest Time (Days)

91 - 140

Good Companion Plants

Peas, Potatoes, Beans, Radish, Garlic, Peppers, Tomatoes, Lettuce, Rosemary, Sage, Carrot, Onion

Bad Companion Plants

Celery, Parsley, Potatoes


Aphids, Carrot fly


Cavity spot, Leaf spot

More About Us

ABSeeds is an Australian owned business trading under the umbrella of Direct Compost Solutions which is owned and managed by Victoria Brun.

We as a company endeavor to provide to the public, Organic, Old Fashioned, Heritage, and Open-pollinated seeds that have not been genetically modified.

We purchased the business in November 2018 and renamed it to ABSeeds (All ‘Bout Seeds) to make the title shorter and represent what we hope to achieve with this business in the years ahead.

Seeds that we can’t grow ourselves we will acquire from people who grow for us, or we may purchase seeds from reputable heritage seed companies.

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