PARSLEY ‘Hamburg Rooted’ Herb Seeds
Botanical Name: Petroselinum crispum var. tuberosum
- Heirloom parsley grown for its edible white roots and leafy tops.
- Long, tapered roots have a rich, earthy flavour similar to parsnip.
- Flat-leaf foliage can be harvested and used like regular parsley.
- Popular in European cuisine for use in soups, stews, and roasted dishes.
- Suited to deep garden beds with well-prepared soil.
Plant Details
- Plant Type: Biennial herb (grown as an annual for roots)
- Root Length: Up to 15–20 cm
Sowing Information
- Germination: 14–28 days at 18–22°C
- Depth: Sow 0.5–1 cm deep
- Position: Full sun to part shade
- Sow Where: Directly into garden beds; avoid transplanting to protect roots
- Soil Type: Loose, deep, well-drained soil; pH 6.0–7.0
- Spacing: 25–30 cm between plants
Growing Tips
- Keep soil moist during germination and early growth.
- Thin seedlings early to allow room for root development.
- Avoid high-nitrogen fertilisers to encourage stronger root formation.
Harvest
Roots are ready 120–150 days after sowing. Leaves can be picked earlier as needed.
When to Sow Hamburg Rooted Parsley in Your Climate
| Climate Zone | Best Planting Time | Tips |
|---|---|---|
| Temperate | March – June | Sow in spring for full-season root growth. Keep soil moist for even germination. |
| Subtropical | March – September | Best grown in cooler months. Choose a part-shaded position in warmer weather. |
| Tropical | Year-round (best in cooler months) | Avoid hottest period. Provide consistent watering and airflow. |
| Cool | April – June | Sow after frost. Choose a sunny, well-drained garden bed. |
| Arid | March – June | Mulch well and irrigate consistently during establishment. |
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