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