Parsnip in season in Australia
Parsnip is in season in Australia from April to October, and at its peak from May to August. This is the cooler south; the tropical north has its own calendar.
At its best
Parsnips are a cool-weather root. Cold weather, and frost especially, turns their starch into sugar, which is where their sweetness comes from, so they are sweetest after the cold has set in. Roots stored cold before winter go through some of the same change.
At the shop
Choose small to medium roots that are firm, smooth and clean, and free of damage. Large, coarse parsnips often have a woody centre, so give the giants a miss.
Keeping it
Keep them in the fridge's vegetable drawer, in a bag with a few holes in it so condensation does not build up and rot them. Peel just before cooking.
Three dinners
- Honey roast parsnips Alongside a Sunday roast or on their own.
- Parsnip and apple soup With curry spices for a bit of lift.
- Parsnip mash Half and half with potato, with plenty of butter.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.