Hamburg Rooted Parsley

Hamburg Rooted Parsley Seeds: Dual-Purpose Heirloom – Leaves & Edible Roots

Discover the fascinating Hamburg Rooted Parsley, an old-fashioned heirloom variety that offers a delightful twist on traditional parsley. Unlike other types, Hamburg Rooted Parsley produces fleshy, parsnip-like roots that can grow up to 10 inches long and are delicious when cooked as a vegetable. But that’s not all – its dark green leaves are equally flavorful and can be used just like ordinary parsley, adding a fresh, herbaceous note to your favorite salads.

Parsley boasts a rich and storied history across many cultures, symbolizing everything from death to victory and life in various myths and legends. While curly-leaved parsley is the most common type, Hamburg Rooted Parsley offers a unique dual benefit, providing both leaves and a substantial root crop.

• Dual-Use Heirloom Variety:
  • Offers both flavorful dark green leaves for salads and long, fleshy roots that can be cooked as a vegetable.
  • Maximize your garden yield with this versatile plant.
• Parsnip-Like Roots (Up to 10 Inches):
  • Produces white roots similar in appearance to parsnips, reaching up to 10 inches in length.
  • A unique root vegetable with a distinct flavor to explore in your cooking.
• Flavorful Dark Green Leaves:
  • The leaves can be used just like regular parsley, adding a fresh, herbaceous taste to salads and other dishes.
• Old-Fashioned Heirloom:
  • A time-tested, open-pollinated variety that has been passed down through generations.
• Long History and Cultural Significance:
  • Parsley has a rich history and symbolic meaning in various cultures throughout the world.
• Sowing Instructions:
  • For a head start, sow seeds indoors. Soak seeds overnight before planting.
  • Be patient – parsley germination can be slow, taking 3-5 weeks. Keep the soil evenly moist.
  • Transplant seedlings outdoors when the average soil temperature reaches around 15°C, in full sun or partial shade.
  • Direct sowing is also possible once the soil has warmed up.
• Harvesting:
  • Leaves: Harvest outer leaves as needed, taking at least 10 inches of stem with the leaves to encourage continued growth. The whole plant can also be harvested at once by cutting it off just above ground level. Use fresh or freeze for later use.
  • Roots: The white, parsnip-like roots can be harvested at any time and stored in the refrigerator.