Hamburg

Season Overview

Description

Root parsley is a very tasty root vegetable that is indispensable in soups, especially in Austria. This parsley variety produces a much stronger root than other parsley varieties. It is therefore not mainly grown for its leaves - which can also be used like normal leaf parsley - but for harvesting its roots, which look like parsnips. However, the taste of parsley root (Petroselinum crispum ssp. tuberosum) is significantly more spicy and pungent than parsnip and is more reminiscent of a mixture of celery and parsley. Root parsley is rich in carotene, vitamin C and vitamin B2 and can be used very well in soups and stews, grated as a garnish or simply eaten raw. It is rarely found in English-speaking countries and is known as "Hamburg Root Parsley".

Growing tips

Sow directly outdoors from March to the end of May. Sowing depth 0.5 cm. Needs at least +7°C to germinate.

Details

Seeding distance

15 cm

Row spacing

15 cm

Seeding depth

0.5 cm