Parsley root (Petroselinum crispum), sometimes called Dutch parsley, Hamburg parsley and rooted parsley, shouldn’t be at a loss for words with the related leaf parsley. If you plant curly or Italian flat leaf parsley expecting a big edible root, you’ll be disappointed. If you plant parsley root, on the other hand, you’ll get a big parsnip-like root, as well as greens, that may be harvested and regrown right through the summer.
Instruction how to grow Parsley root:
Grow plants in full sun to partial shade.
Before planting, work the soil to a foot deep, removing rocks, sticks and debris. If the soil is hard, add ample amounts of loam, compost, or peat moss. This will allow the roots to grow down into the soil, unimpeded.
Soil will have to be rich, and well drained.
Keep soil moist, not wet. Dry soils will cause the roots to fork and split.
Add a general purpose fertilizer once a month throughout the growing season.
Thin plants to 6 inches apart.
Keep plants well weeded, especially whilst they are young.
Begin to use roots when they are 5-6 inches long.
The leaves can be harvested and used the same way as regular parsley (the herb).
Roots can be stored in the ground, or in a cool/cold shed, regularly into early winter i most areas.
Package includes: 0.16oz
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Package includes: 0.16oz (about 2000 seeds)
INSTRUCTION IN ENGLISH how to grow these seeds are INCLUDED
Season of Interest: Spring, Summer, Autumn
USDA Hardiness Zone: 5 (-20 to -10 °F), 6 (-10 to 0 °F), 7 (0 to 10 °F), 8 (10 to 20 °F), 9 (20 to 30 °F), 10 (30 to 40 °F)
Species: Petroselinum crispum; Germanation: 90-95%
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