Hamburg parsley: fragrant root with nutritious properties and medicinal potential

Parsley root (Petroselinum crispum var. tuberosum) is a biennial plant grown as an annual, a relative of leaf parsley, with which it easily hybridizes. The difference between root parsley and leaf parsley lies in the root, as reflected in the name.

Root parsley was first used in cooking in Germany in the sixteenth century, hence another name "Hamburg parsley". The leaves of root parsley are wider than those of regular parsley, but they have a more intense aroma and at the same time a more robust and bitter taste. The roots, resembling elongated, thin carrots, have flavor notes of a mix of celeriac, parsnip, and carrot, while retaining the characteristic aroma of parsley. The flowers of root parsley have a yellowish-green color.

In cooking, the white aromatic root with a firm flesh is used for preparing fish soups, it can also be fried, boiled in mashed potatoes, or consumed raw in salads. The late tuber, which is harvested starting in October when it reaches a length of approximately 15-20 centimeters, is a source of antioxidants, as well as vitamin C, fiber, potassium, magnesium, folic acid, and zinc, hence it is considered one of the main ingredients in "medicinal soups" for colds.

Determining the planting period for root parsley

The answer to this question can be determined by using a soil thermometer. If you need to sow parsley seeds, you should plant them when the soil temperature reaches 16 degrees Celsius, and the most suitable planting period for root parsley varies in the soil temperature range from 16 to 21 degrees Celsius, depending on the local climate, which approximately corresponds to May.

If you sow in soil that is too cold, parsley seedlings will appear only after a month, whereas at the required temperature, they will appear within 2 weeks - this is a significant difference.

Moreover, before planting, it is recommended to soak parsley seeds, especially if you have not stratified them in the lower part of the refrigerator for several weeks before planting. Dry seeds should be placed in a shallow dish or not too deep plate, pour very warm water at 43 degrees Celsius, and leave overnight. Drain the floating seeds in the morning, spread the remaining seeds on a slightly moistened cloth, using tweezers, then proceed with planting. It is convenient to pre-cut small squares from the cloth, place them on cardboard, spray with a germination stimulator solution, placing one seed of root parsley about 7 cm apart on each square, to reduce the need for weeding later. This method is useful if you decide to plant root parsley next to its green neighbors, such as tomatoes, garlic, or strawberries.

If you want to grow parsley seedlings at home, then it is advisable to sow them directly in a biodegradable pot, as parsley does not tolerate transplanting, especially after soaking.

A raised bed receiving 6 to 12 hours of sunlight is a good choice. Since it is a root vegetable, it requires fertile soil with good drainage, free of stones. A layer of well-rotted compost can be applied to the planting line, mixed with a balanced NPK complex fertilizer.

Seeds should be sown in rows at a depth of about 0.5 cm. The distance between rows can vary from 30 to 50 cm, and it is recommended to water well immediately after sowing. Parsley seedlings are easily recognized by their characteristic flat leaves. Once the leaves appear, they should be thinned, leaving a distance of 7-10 cm so that the roots grow large.

Throughout the season, monitor soil moisture, as dry soil can cause root splitting, similar to carrots, and mulching can help with this. Otherwise, root parsley is practically unaffected by pests or diseases.

As mentioned earlier, root parsley is harvested from October until early spring. Before the onset of severe frosts, you can spread square straw bales over the parsley bed to prevent the soil from freezing, and then remove the bales as needed for harvesting the root vegetables. The taste of the roots truly improves if you postpone the harvest until the first light frosts.