Parsley root 'Lange Oberlaae'

Petroselinum crispum (Tuberosum Group)

Long, smooth roots with strong flavor. Both leaves and roots can be used. The roots are quite thick and well suited for storage. Leaf development is vigorous. The root can be grated and eaten raw, or used in soups, stews and vegetable dishes. Leaves can be used as an herb in the same way as leaf parsley (the taste is not identical and the leaves not quite as tender, but very similar and an acceptable substitute for cooked dishes).

Root parsley is also known as Hamburg parsley and Dutch parsley. It is a good source of vitamin C and other anti-oxidants, fiber, magnesium, folate and zinc.

Place in sun to partial shade (full sun will give bigger roots). Thrives in deep, porous, humus-rich soil. Consistent watering helps to prevent forking.

Pre-cultivation: 5-6 weeks before last frost. 

Direct sowing: Late autumn or early spring, as soon as the soil can be cultivated. Water in the seedbed before sowing. Keep the seed moist.

Germination time: 2-4 weeks. Covering with fiber cloth is recommended.

Spacing: 15 cm / 2-3 plants per GreenStalk pocket

Height, cm: 40

Location: Sun - partial shade

Number of seeds: approx. 800