Hamburg Parsley

This little grown plant has leaves that can be used like Parsley and roots that taste like a cross between Parsnips and Celery.

They are tolerant and will grow in any soil but will do better in an organic rich one with a pH of 6.5. They have long roots so if your soil is heavy or very stony; make holes 18" deep with a bar. Open it up by wiggling the bar in a circular motion until it is 3" -4" in diameter and fill it with a light sandy compost. Space these holes at 6" intervals.

Sow in April by placing 2 seeds in the centre of each hole. The seeds are very slow to germinate so make sure that you mark the rows well, so that you will not forget about them. Thin to the strongest seedling. A good way of marking them is to sow a couple of radish seeds at the same time; the radish will germinate quickly and mark where you have sown the Hamburg Parsley. As soon as it has germinated, remove the Radish plants. The seeds can also be sown in autumn to over -winter.

Keep the plants weed free and ensure that the watering is regular to prevent the roots from cracking and splitting.

If the winter is mild, the roots can be left in and dug up as needed but it is better to lift after the first frosts have killed of the top growth and stored in boxes of peat or Vermiculite. This also prevents damage by pests during the winter.

Hamburg Parsley is subject to all the usual Root crop pests and diseases such as slugs, Carrot Root Fly and Parsnip Canker. (See relevant Pests orDiseases sections)

© copyright 1999, P. A. Owen