| Hamburg Parsley |
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Petroselinum crispum tuberosum
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| Uses: Culinary |
Duration: Biennial (hardy in zones 6-9) |
| When to Sow: Spring |
Ease of Germination: Easy |
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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.
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