Hamburg Parsley Petroselinum seed crispum tuberosum

LATIN NAME: Petroselinum crispum var. tuberosum

COMMON NAME: Hamburg Parsley

The Hamburg parsley buries the thick, white roots in the fine soil, the ferry, green leaves above them, and the whole row carries the tidy, useful look of the kitchen garden. The hardy, biennial herb carries the smooth, ferry, pinnate leaves from the thick, tapering, white, parsnip-like roots, and the small, greenish-yellow flowers in the flat-topped umbels, on the tall, branching stalks, through the early summer of the second year, one of the tidy, quiet sights of the kitchen garden, drawing the bees, to be followed by the small, ribbed, grey-brown seeds. The ribbed seeds have a very long record as the fine, root herbs of the old gardens, and the plant is a historic presence of the kitchen garden. It is a plant of the open, sunny, deep, rich, moist, well-drained ground.

Scientific Research & Plant Biotechnology

The Hamburg parsley is a historic subject of the plant science, and the thick roots keep showing up in the work on the root herbs. The way the small, greenish-yellow flowers form in the flat-topped umbels has been examined closely, and it keeps appearing in the studies of the root herbs, the ferry leaves and the members of the carrot family. The ribbed seeds and the tidy habit have also made it a fine study herb, and the Hamburg parsley is a regular subject of the work on the thick roots of the temperate world.

Ecological & Economic Value & Wide Applications

The Hamburg parsley is a tidy, useful plant of the kitchen garden and the study collection. The smooth, ferry, pinnate leaves from the thick, tapering, white, parsnip-like roots carry the tidy look of the kitchen garden, one of the tidy, quiet sights of the kitchen garden, drawing the bees, and the ribbed seeds have a very long record as the fine, root herbs of the old gardens, the sweet, white roots coming to the soups, the stews and the steady practice of the old kitchens, while the small, greenish-yellow flowers in the flat-topped umbels, on the tall, branching stalks, open through the early summer of the second year, to be followed by the small, ribbed, grey-brown seeds. It is one of the fine choices for the kitchen garden, the root row and the study collection, and it has been written about in the horticultural and the culinary papers for the thick roots and the very long history. It is a tidy, useful plant of the open, sunny, deep, rich, moist, well-drained garden.

The Hamburg parsley seeds like a rich, loamy mix kept lightly moist. The young plants are tidy and easy, and they appreciate the deep, rich ground of the root row.

To grow the Hamburg parsley from seed, sow the small, ribbed seeds directly into the deep pot of rich, loamy soil, water gently, then keep the pot in a bright, open spot. The seedlings thread up within a couple of weeks, and they grow on steadily. With the sun and the deep, rich, moist ground, the white roots will swell over the year.

This heirloom Parsley is mainly grown for its large roots that are perfect for soups and stews although the leaves are tasty as well. Great Parsley flavor.

Uses: Culinary

Both leaves and its slender, parsnip-like root are used. Roots are excellent for flavouring soups, stews, or steamed to serve with butter or sauce. Standard variety. Roots 20-25cm/8-10 long; flat leaves