Parsley (Root Veg) , Hamburg Parsley Halblange

Petroselinum crispum tuberosum, Parsley Root Soup - Turnip-rooted parsley, (Very Old pre-1600's) A biennial parsley subspecies with much thicker roots than types cultivated for their leaves & is grown for its beige, stout plump little carrot-like root, which tastes like a carrot-celery, kohl robi cross. Used in parts of Europe in soups, stews & simply as a vegetable & may replace celeriac, parsnips, turnips, or carrots in dishes. Leaves are used in the same way as regular parsley. Even though it looks similar to the parsnip, it tastes quite different & the similarity of the names is a coincidence., Seed Count Approx - 400 avg 

  SOWING - Grows best on light, well-cultivated soil, Seeds sown mid to late spring & roots lifted in the autumn, or sow late summer for a spring crop,  will produce small flowers the summer after sowing, Hardy & left in the ground until needed