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Organic Tuberous Parsley - Large-rooted Parsley in pot

Petroselinum crispum
Parsnip-rooted parsley

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This plant carries a 6 months recovery warranty

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This plant is close to common parsley and celeriac. It produces a large whitish root, 12 to 20cm (5 to 8in) long. Tuberous parsley is cultivated for its leaves, but mainly for its tasty root that resembles a parsnip or a white carrot. With a mild and sweet flavour, it reveals a pleasant hint of hazelnut. This root can be consumed raw or cooked like a carrot. Use it in salads, as crudité, mashed, with boiled meats, or in stir-fries. Plant it in March-April for a harvest from September to November.
Ease of cultivation
Amateur
Height at maturity
60 cm
Spread at maturity
30 cm
Exposure
Sun
Soil moisture
Moist soil
Best planting time March to April
Recommended planting time March to May
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Harvest time September to November
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Description

Petroselinum crispum var. tuberosum is an ancient and forgotten vegetable that is difficult to find in markets or greengrocers. It is similar to common parsley, with a large, whitish root that can be regular or ramified, measuring 12 to 20cm (5 to 8in) long. Tuberous parsley is primarily cultivated for its tasty root, which resembles a parsnip or a white carrot. With a mild and sweet flavour, it has a pleasant hint of hazelnut. Once peeled, this root can be consumed raw or cooked, just like carrots or celeriac. Use it in salads, raw, mashed, with boiled meats, or in stir-fries. Plant it in March-April for a harvest from September to November.

 

Tuberous parsley is a perennial aromatic and condiment plant classified as a root vegetable. Its foliage closely resembles that of flat-leaf parsley. It bears small, green, palmate leaves with a strong aroma. It is rich in vitamins, trace elements, and minerals. Its particularly high content of vitamins C and A is worth noting: 100g of parsley contains four times more vitamin C than 100g of an orange, and four times the daily recommended dose of vitamin A. It is a stimulant for the nervous system, effectively fights against anaemia, and has detoxifying properties.

The plants can reach a height of 60cm (24in).

Harvesting: the roots can be harvested six months after planting and can continue until the first frost. They should be firm and dense, without any brown or black spots. Very large roots are at risk of being hollow, with the optimal size being around 15cm (6in) long. Smaller roots are preferred if you want to consume them raw.

Storage: they can be stored in the refrigerator, after removing the foliage. Wrap the roots in a paper bag. They will keep for about a week. If you have a dry, dark, and cool cellar, you can store the roots for 4 to 6 months. The tops of the roots should be cut to less than 1cm. Cooked roots can be stored for a few days in an airtight container.

In the kitchen: tuberous parsley can be consumed raw or cooked, once peeled. Use it like a carrot or parsnip. If used raw, it can be grated or sliced and eaten in salads. If cooked, it can be mashed, used in soup, and stir-fried. It goes well with boiled chicken, and makes wonderful chips and fries. It also works well as tempura. It cooks faster than potatoes, taking 7 to 12 minutes in salted boiling water. It pairs well with red meats, pork, chicken, other root vegetables (carrots, celeriac), leeks, onions, potatoes, and ginger.

Gardening tip: parsley is said to enhance the fragrance of roses. To ward off carrot fly, which also loves parsley, plant them at the base of lavender plants to drive them away. Radishes and parsley have a synergistic effect, while the presence of parsley inhibits the growth of celeriac.

 

Harvest

Harvest time September to November
Type of vegetable Root vegetable
Vegetable colour white
Size of vegetable Medium
Interest Flavour
Flavour Sweet
Use Table, Cooking

Plant habit

Height at maturity 60 cm
Spread at maturity 30 cm
Growth rate slow

Foliage

Foliage persistence Annual
Foliage colour green
Aromatic? Fragrant foliage when creased
Product reference1676101

Planting and care

Plant from March to May. A minimum of 6 months of cultivation is necessary before harvesting the first roots.

A few months before planting, loosen the soil and add well-rotted compost by digging it in 5cm (2in) deep. Space the plants 15cm (6in) apart in all directions. Dig a hole, place the root ball, and cover with fine soil. Firmly press down and water to keep the soil moist.

Regularly hoe and weed, especially at the beginning of cultivation. Use mulch to maintain moisture in summer.

Tuberous parsley thrives in sunny positions and good, light, and rich soils that remain moist. Stones can cause the roots to branch and fork, so remove them from the soil.

1
7,50 € Bag
6
19,50 €
17
14,50 € Each

Cultivation

Best planting time March to April
Recommended planting time March to May

Care

Soil moisture Wet
Disease resistance Good

Intended location

Type of use Vegetable garden
Ease of cultivation Amateur
Soil Light, rich.
Exposure Sun
Soil pH Neutral, Any
Soil type Silty-loamy (rich and light), 130

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