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Hamburg Rooted Parsley Root (Heirloom, 90 Days)

1 review

Heirloom Europe pre-1600’s. An underutilized root vegetable here in the United States; said to be the secret to soups, widely used in German, Dutch, and Polish kitchens. Slender carrot shaped roots have white skin and flesh with a flavor combination of carrot and celeriac with a hint of nuttiness. Can be eaten raw, steamed, or cooked to flavor soups, stews, and soufflés. 

400 seeds


Petroselinum crispum

Germination: 14-21 days

Germination Temperature: Optimum soil temperatures 60-75ºF. 

Seed Sowing Depth: 1/8-1/4" deep

Sowing Indoors: 6-8 weeks before last frost. Soaking seeds overnight aids germination. Keep soil moist and temperatures at 70-75ºF. Liquid fertilize seedlings every 7-10 days. Transplant after last frost, 2-3” apart.

Sowing Outdoors: Early to mid spring. Sow a few seeds every 1-2" apart. Thin to the strongest seedling. Keep soil moist for best germination. 

Harvest: Flavor improves after first frost. Dig out with carefully to keep roots intact. Pull out of ground before a hard frost. Will keep a few months when stored in cool temperatures. 

Tips: Plant in deep loose soil amended with compost. Keep well watered for best roots. Does not compete well with weeds, keep weeded.  


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    mary s.
    Very pleasant surprise.

    Other than radishes, this is the first root crop I have had real success with. Despite a hot dry summer and little attention from me, they grew successfully. I did water them, but not as often as I should have, and I forgot to thin them. Come fall, I still had nice, tender roots. The ones with sufficient space got to the size of carrots. The crowded ones were the size of baby carrots, but were still useable. All had lush leaves. Mine actually looked much nicer than those in the photo- many look like small parsnips. The flavor of the ones I dug up in the fall was a little bland, but very pleasant sauteed in butter. Last week(january '17) I dug up the last of them, and they were sweeter and more flavorful than the ones I ate previously. The leaves are a nice bonus- they really are parsley- maybe a little stronger than regular, but still very useable. I made delicious chimmichurri with it.