Hamburg Rooted Parsley looks very similar to Italian parsley. Its edible greens are used the same as both Italian parsley and curled parsley are used. Alternatively, Hamburg parsley root has edible tubers that look kind of like a cross between a parsnip and a carrot. The flavor and texture is somewhere between the two as well. The tubers have a rough white-beige skin and is whiter beneath the skin. They grow approximately 6 inches long and 2 inches wide, though the Hamburg half long varieties are shorter and stubbier. Hamburg rooted parsley will also be eaten raw, like a carrot, but it is on a regular basis sliced with the skin on and cooked in stews or soups. It contains Vitamin C, iron and sodium. In Europe, the greens are on a regular basis harvested and used as needed all over the spring, summer and fall. Hamburg root parsley is in reality a biennial, but it is on a regular basis grown as an annual. It requires consistently moist soil to develop properly and for better taste and texture Sow seeds directly in the garden in early spring. They’re slow to germinate at about 3-5 weeks before they sprout, and it then takes at least 90 days until root maturity. This parsley variety is continuously planted alongside radishes and lettuce. Like all parsley plants, this can be a host plant for swallowtail butterflies.
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Used as a flavoring in soups and salads, as a garnish, and some varieties, as a vegetable.
This variety is grown for its eight to ten inch long and up to two inches in diameter, fleshy white, parsnip-like roots.
Parsley becomes very bitter as the plant starts to flower.
From the parsnip flavored root to the parsley flavored leaves: all of the plant is edible!
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