Container Friendly
Days to Maturity: 70-90
Full Sun
Approximate Seed Count: 500
AnnualPetroselinum crispum. Hamburg rooted parsley is a unique heirloom variety grown for both its flavorful leaves and its edible roots. Unlike common parsley, this type produces a white, carrot-like root with a mildly earthy, parsley-celery flavor, ideal for soups, stews, and roasting. The leafy tops are also edible and used like flat-leaf parsley. Originating in Europe, it’s a cool-season biennial often grown as an annual. It prefers loose, well-drained soil for optimal root development. With its dual-purpose use and rich culinary history, Hamburg rooted parsley is a valuable addition to herb gardens and root vegetable beds alike.
I haven't started growing these yet, but I am really looking forward to my growing season this year with all the great seeds I got from y'all.
Love this stuff! Great company!
Fast shipping, as described
I’ve grown this for a couple years and I’m loving it! The roots are like small parsnips, and the tops are like parsley, saving me room in the garden. The germination rate is better than parsnips, and they still last in the ground until spring if you need long term storage.
MIgardener has a wonderful selection of seeds including heirloom seeds. Excellent pricing with many promotions and sale events through the season.
I have been buying seeds from you for the last 3 years. They germinate very well, and have produced the best gardens I have ever had. I just got my order for this year started in my greenhouse. For the first time I opened a packet of All Seasons Cabbage and there were no seeds in it. the rest of the order is doing great. The price of the seeds also good.
Respectfully,
Terry A. Brannan
This is my first year growing straw flower. The germination rate is fantastic and you get so many seeds. Can't wait till they can moved outdoors and bloom in my purple flower bed.
Everything but the royal paste sprouted. Sometimes that happens. Will place another order for fall planting.
This variety was excellent for me for cooking. I needed to pick fewer leaves and chopping was a breeze. The spinich felt more succulent and thicker than the American (smaller spoon shaped leaves). I would use it for cooking and keep the smaller leaved varieties for raw salad eating. My weather was a tricky early on and off again spring and winter pattern, so I think that triggered early bolting, but even still. It was pretty hands off and worth it.
Awesome producer and neat looking fruit! The abundant cucumber beetles seem to ignore the vines too!
