This slender 6 in. parsnip-like roots with their delicate parsley taste have been used for flavouring soups and stews. This variety stores very well through the winter. A great dual purpose plant as the coarse leaves contribute a parsley flavour and can be used as a garnish. With parsnip-flavoured roots and edible parsley-flavoured leaves, it’s high time this dual-purpose vegetable was resurrected.

Planting Instructions
Sowing and planting: The roots of the hamburg parsley aren’t quite as impressive as the parsnip and require a long growing season to fully form. Sow in drills 1/4 in. deep and 10 in. apart from early to late spring if you want your crop to mature by late summer. Germination is slow, so sow 3-4 seeds in clusters 10 in. apart and sow radish between stations to mark your crop. When the seedlings have developed, thin to one single, strong plant.

Cultivation: The roots will split and form comedy legs if you allow the soil to become too dry. Water and mulch regularly if you’re experiencing a dry summer.

Container growing: Because these roots are smaller than most, it can be grown in containers if they are deep enough. Keep your container out of scorching sunlight or the foliage will wilt.