Parsley, tuberous

Parsley belongs to the same botanical species - Petroselinum crispum - as leaf parsley, and is a member of the large Apiaceae family. This parsley, selected for its large roots, is grown particularly in Central Europe.

Halfway between celery root and parsnip, the large roots of tuberous parsley are whitish and around 15 cm long. Their firm flesh is mild and slightly sweet, with a typical, strong parsley fragrance. The leaves, also edible, are used in the same way as all parsley as a garnish or spice.

Sowing advice: large-rooted parsley seeds are sown directly into the ground in spring, 0.5 to 1 cm deep, in rows 30 cm apart. Thin to 8 or 10 cm along the row and keep the soil moist. Grow tuberous parsley in cool, rich soil, in a sunny spot.