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Parsley, Turnip-rooted

Dutch parsley, Hamburg parsley, Heimischer

Umbelliferae, Apiaceae Petroselinum crispum (Mill.) Nym.

(Tuberosum group)

Source: Magness et al. 1971

This is a type of parsley which forms an edible root. The culture is similar to that for carrot, and exposure of leaves and roots is similar. The edible root flesh is white, firm and celery-like in flavor. In shape and appearance, the root resembles a slender carrot.


Season, seeding to harvest: 3 to 4 months.

Production in the U.S.: No data, minor.

Use: As cooked vegetable, like carrot or parsnip.

Part of plant consumed: Roots only.


Last update February 18, 1999 by ch