Of all the winter-hardy parsley we have trialed this old-time German strain is by far the best. It is still very popular among the Pennsylvania Dutch because it is a two-for-one heavy yielder in the garden. You get two season’s worth of large, flat leaves similar to Italian parsley for cooking, and for over the winter, long, white, carrot like roots that taste like parsnips. It also produces an enormous amount seeds the following year for those who want to save their own. Throw a little straw on it for the winter and you will have fresh parsley even under the snow. Start in flats like regular parsley, then transplant so that each plant is 8 inches apart in all directions. Grown in the Kitchen Garden of the historic Sharadin House at Kutztown Univeristy, Kutztown, Pennsylvania. Biennial.