Herb, Parsley: Hamburg Rooted

A commonly used ingredient in the Netherlands, Germany, and Poland, parsley root, is relatively unusual in the United States. Many people have never even heard of it, let alone seen one. Parsley roots' unusual celery-meets-carrot flavor makes it worth seeking out!

Also called Hamburg parsley, rooted parsley, and turnip-rooted parsley, parsley root looks deceptively similar to a parsnip, but parsnips are creamier in color and have a more earthy flavor. Parsley root is a purer white, and it’s often sold with its parsley-like tops still attached. Select roots that are firm and free of blemishes.

Parsley root may be eaten raw or cooked and should be peeled before use. It’s good in salads, roasts, stews, and soups. You can also use parsley root leaves just as you would ordinary parsley, although they’re tougher and may not be as flavorful as the variety explicitly grown for its leaves.

To store, remove the tops if they’re still attached and keep them separate if you plan to use them. Wrap the roots in a paper towel and put them in a plastic bag.

Non-GMO
USES- Fresh
FLAVOR- Nutty, starchy
VEG. COLOR- Cream
VEG. SIZE- Medium
SEED DEPTH- Surface
PLANT SPACING- 8"
FROST HARDY- Yes
USDA ZONES- 2-11
HRS. SUNLIGHT- 8+
DAYS TO HARVEST- 80
GENUS- Petroselinum crispum
LINEAGE- Heirloom
SEED COUNT- 200
GERMINATION RATE- 81% 12/24
(item #: HB-6)

Direct seed outdoors in fall or very early spring; otherwise place the seeds in the fridge (stratify) for several weeks, then remove from fridge and germinate at 65-70 F.