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Product Number: 249

HAMBURG ROOTED PARSLEY ROOT (HEIRLOOM) (90 DAYS)

1
Germ 14-21 days
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 souffles. 400 seeds

 

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01/22/2017
mary straughan

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.

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