Hamburg Parsley - Turnip-rooted Parsley

Hamburg Parsley or Turnip-rooted parsley is an original, rare variety that is grown for its large, 12-20 cm long white parsnip-like taproot. Its leaves are less fragrant than Italian parsley or French parsley. Its root has a delicious nutty flavour. It can be eaten raw or cooked like carrots and parsnips. It is very tasty steamed, mashed or roasted. Sow from February to May and harvest from September to November.

Parsley is a biennial aromatic plant, generally grown as an annual, native to the Mediterranean region. It belongs to the Apiaceae family and is widely used as a fresh culinary herb. There are two main types of parsley: Italian flat parsley which is considered to have a more robust flavour, and curly French parsley which is usually used as a garnish. Less common is Hamburg parsley, grown for its thick, parsnip-like taproots.

During its second year, parsley produces umbels of tiny yellowish-green to white flowers. The flower heads then develop seeds which can be harvested and dried for sowing the following year.

Parsley is very rich in vitamins A and C, trace elements and minerals. Parsley leaves can be eaten raw to flavour or garnish salads, or cooked in omelettes, soups and sauces. Save the stems for making bouquet garni, a French classic herb mixture used for flavouring casseroles, stews, stocks etc. that also includes thyme, rosemary and laurel leaves.

Harvesting: Parsley leaves can be picked all year round, simply snip the outer leaves off with scissors as and when required. Regular harvesting will encourage new leaf production.

Storage: Parsley has a fuller, richer aroma when eaten fresh. Nevertheless, the leaves can be frozen or dried for later use. To dry, hang in bunches upside down in a warm, well-ventilated room.

Good to know: Mulching with grass clippings or dead leaves is recommended, especially during hot dry spells, as this will help keep the soil moist whilst limiting weed growth.