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(Petroselinum crispum) This heirloom dates to the pre-1600's and is grown for its large roots that make superb soups and stews. Leaves are also delicious.
100.0% would recommend this item to a friend.
9 out of 9 people found the following review helpful:
What are the pros? Two products (leaves and root)
What are the cons? None
I harvested fresh leaves from this parsley all summer long. Now I get to use the roots for soups. Raw they are kind of strong but cooked with soup they are so good. Very much like a parsley flavored parsnip, but easier to grow. My roots looked nothing like the picture (more like an alien), next year I will try softer dirt and make sure I thin to only one plant. The leaves taste just as good as my flat leafed parsley that I normally grow.
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5 Nov 2013
14 out of 14 people found the following review helpful:
What are the pros?
What are the cons?
This was a real winner for me. At first it was a bit slow to grow as can be the case with the first year of parsley. But by mid summer the leaves were healthy and ready to be picked. Some have said that the leaves are not as tasty as other parsley but I liked it as much as Italian parsley. But with Hamburg you also get some very tasty roots that are good raw and cooked, divine oven roasted and just made for mashing in with mashed potatoes. the roots seem to keep the plants from getting too dried up during hot weather.
11 Oct 2010
Baker Creek Heirloom Seeds
America's Top Source for Pure Heirloom Seeds