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Hamburg Parsley
Petroselinum crispum tuberosum
Uses: Culinary Duration: Biennial (hardy in zones 6-9)
When to Sow: Spring Ease of Germination: Easy
Very popular in Hungary, Germany, Poland, Russia, Holland and Austria. Looks almost identical to parsnip but a little smaller, with 8-10 inch long slender roots and a flavour that is a mix between celery and parsley with a nutty overtone. Leaves and roots can be eaten raw or cooked adding an excellent flavour to soups and stews, used as a garnish on salads as well as steamed and served with butter or sauce. Repels insects from nearby plants, which makes it a great companion plant! Plant in Improve germination time by pre-soaking seeds for 12 hours in warm water. It is recommended to get these started early as they require a long growing season. Plant in rich loamy soil in full sun to part shade. At the end of the season, the roots can be stored in damp sand and the leaves can be frozen.
H4360 Bulk dried roots cut $11.00/100g, $75.00/1000g
S4360 Seeds $2.50/pkt
S4360 Bulk Seeds $15.00/100g, $104.00/1000g
Currency: United States Dollar

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