Hamburg parsley is grown for its white, parsnip-like roots, harvested in late autumn and winter. The leaves can be used for parsley flavoring. This biennial has a clump-forming growth habit. Leaves are shiny and divided into oval, toothed segments. There is some crop diversity, organic and heirloom varieties are difficult to find commercially. Hamburg parsley is also know as parsley root.

Ideal Site- This crop need moisture-retentive soil, where it can root deeply. Hamburg can be grown in light shade. The site needs no preparation if improved by a previous crop. It can benefit from a low fertility soil improver applied as a mulch over a previous winter. The ideal soil pH is 6.5-7.

Seed to Harvest – approximately 30 weeks

Cultivation- The minimum germination temperature for Hamburg parsley is 45F(7C). This crop should not be grown undercover. Sow outside in March or April in rows ½ in (1cm) deep. Germination can be slow. Cover with cloches or row covers to speed it up. It can also be sown in July for an early crop the next year.
 

Spacing-  Rows: 8 x 12in (20 x 30cm); Block Planting: 8in (20cm)

Plant Care- Keep Hamburg parsley weed free when young- sowing a few quick germinating radishes will mark the row until parsley shows. The roots will split and form comedy legs if you allow the soil to become too dry. Keep plants well watered, especially when young. Mulch established plants for moisture retention and weed control. Cover crops left in the ground over winter with straw.

Problems- Parsnip canker

Harvesting- Dig Hamburg parsley from early autumn until the following early spring. Flavor is better when left in the ground rather than lifted for indoor storage.

Nutrients- Hamburg parsley is an excellent source of vitamin K, vitamin C, Vitamin A, folate, and iron.