Tuberous parsley (Petroselinum crispum var. tuberosum)
Tuberous parsley, a little-known cousin of flat-leaf parsley and curly parsley, is mainly grown for its beautiful large white root with a very mild and sweet taste. It is cooked like carrots, celeriac, or parsnips. The fragrant leaves are also eaten like that of common parsley, but harvest in moderation so as not to weaken the root.
Latin name: Petroselinum crispum var. tuberosum
Common names: Tuberous parsley, large root parsley, Hamburg parsley.
English: Hamburg parsley, turnip rooted parsley, parsley root.
|Plant type: Biennial|
|Quantity: Envelope of about 50 seeds|
|Exposure: Half shade|
|Shape: In rosette|
|Soil: Well drained|
|Sowing: Directly in the garden|
|Plantation: After the last frosts|
|Days to maturity: 180 days|
|Plant spacing: 15 cm to 20 cm|
|Row spacing: 30 cm|
|Depth: 5 mm|
|Width: 20 cm|
|Height: 30 cm|
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