«Hilmar» - Organic Root Parsley Seeds
1.14 €
Pure white, 8” half-long shaped root vegetable with a mild parsley flavor. Roots are broad at shoulders, tapering to a point. Very aromatic and great in soups or roasted in the oven. Hilmar really shines as a winter vegetable.
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Heirloom Root Parsley «Hilmar»
Pure white, 8” half-long shaped root vegetable with a mild parsley flavor. Roots are broad at shoulders, tapering to a point. Very aromatic and great in soups or roasted in the oven.
Hilmar really shines as a winter vegetable when it sweetens up after a frost. Plus it’s very cold hardy - it was one of the crops that overwintered outside during our record cold snap in December 2013 (lows of 5° F)! Leaves can also be eaten.
Of the several varieties of parsley root we have tried, Hilmar is hands down the most vigorous - important for a root vegetable that, like parsnips, is relatively slow to start. Big strong tops make for good weed competitiveness, easy harvest and are nice for bunching. Sow in early June for harvest in October through February.
Direct sow 2-4 seeds per inch in rows 12” apart, April through late June. Keep moist to ensure good germination, which may take up to three weeks. Thin to 3” spacing for large roots. Flavor sweetens after frost. A great choice for winter gardens.
How to Grow
Parsley root plants can be grown from seed. The roots need a long growing season to develop, so start them indoors 5-6 weeks before the last frost date if you live in an area with hard winters. Germination can take as long as 3 weeks, so soak the seeds for 12 hours in warm water first to help it along. When your parsley root plants are 3 inches (7.5 cm) tall, harden them off outdoors, then transplant them when all risk of frost has passed.
In hot areas without frost, plant your parsley root plants during the cool season in autumn, winter, or early spring. Growing parsley root plants like rich loamy soil and frequent watering. They can also be grown in containers provided they are deep enough to accommodate the long roots. Parsley root harvesting happens in phases.
If you’re after the leaves, cut the outer stalks off at ground level to encourage new growth. Always leave the inner stalks in place. At the end of the growing season, dig up the entire plant and separate the stalks from the root. Store the root in damp sand or peat and freeze or dry the leaves.