Hamburg Root Parsley

Petroselinum crispum var. tuberosum

Seeds per pack ~ 150  Germination 50% (Nov 2025)   (Packed for 2026)

DISCOUNTED - BELOW STANDARD OF 60%

Hamburg Root Parsley, also known as Petroselinum crispum var. tuberosum, is a variety of parsley cultivated primarily for its edible root rather than its leaves.  This variety of parsley has been cultivated in Europe for centuries, particularly in Germany, where it has been used in traditional dishes for a long time. While not as commonly grown or known as other parsley varieties, Hamburg Root Parsley holds a special place in traditional European cooking.  Low in calories, making it a healthy addition to various dishes.  Hamburg Root Parsley is a good source of vitamins A, C, and K, as well as minerals like potassium and iron.

Appearance: The leaves of Hamburg Root Parsley resemble those of the common parsley, being green and feathery. While they are edible, they are not as tender or flavorful as the leaves of flat-leaf or curly parsley varieties.  The most distinctive feature is its long, white, parsnip-like root. It typically grows to about 6-8 inches in length and is slightly tapered, resembling a thin carrot or parsnip.

Flavor and Culinary Use: The root has a mild, parsley-like flavor with hints of celery and carrot. It is less sweet than parsnip but adds a subtle earthy flavor to dishes. Hamburg Root Parsley is often used in soups, stews, and broths. The root can be roasted, boiled, or sautéed, making it a versatile ingredient in many dishes. It's particularly popular in European cuisine, especially in Germany and Eastern Europe, where it's a traditional ingredient in many recipes.

Growing Conditions:  Hamburg Root Parsley prefers well-drained, loamy soil with good organic matter. The soil should be loose to allow the roots to grow properly.  It grows best in full sun but can tolerate partial shade. Requires regular watering, especially during dry periods, but the soil should not be waterlogged. The roots are typically harvested in late fall, after a growing season of about 3 to 4 months. They can be left in the ground until needed, as they are frost-tolerant.