I last week dug my first parsnips this season, variety - "Countess".
Out of the half dozen there was one that was incredibly bitter after cooking
(so much so, as to make it inedible).
It looked no different from the rest which were cooked at the same time in the
same dish, and were of very good flavour.
Does anyone have any experience of this?
Could this be a varietal problem or perhaps unfavourable
growing conditions (very dry this year in South Glos.)?
I would be grateful for any information.
Many thanks
Charles Drown