Hamburg, or turnip rooted parsley is grown for its swollen root, which is used for flavouring soups and stews. The seed is sown in rows 300 mm apart with 150 mm between plants. The seed must be kept moist for the month it takes to germinate. It is sown from spring until mid summer. The leaves are usable as conventional parsley, but do not rob individual plants too much, or the size of the root will suffer.
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Copyright Jonathan Sturm 2003