Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Seed Count: 500 Seeds
Maturity: 70-90 Days from Planting
Plant Type: Biennial
Ideal Growing Conditions: Full sun to partial shade, well-drained soil
Resistance: Resistant to common parsley diseases and pests
Usage: Culinary herb for flavoring and garnishing dishes
History:
Hamburg Rooted Parsley, also known as Hamburg parsley or turnip-rooted parsley, has a long history dating back to ancient times. Originating in Germany, this unique variety of parsley is valued for both its flavorful leaves and its edible root. It was historically cultivated for its root, which resembles a small turnip and has a mild, parsley-like flavor. Over time, the focus shifted to the leaves, which are now primarily used in culinary applications.
Culinary Uses:
The leaves of Hamburg Rooted Parsley are tender and flavorful, with a slightly sweeter taste compared to curly or flat-leaf parsley. They are commonly used as a garnish or chopped finely to add flavor to soups, stews, sauces, and salads. Additionally, the root of this variety can be harvested and used similarly to other root vegetables, such as carrots or parsnips. It adds a unique depth of flavor to dishes and can be roasted, sautéed, or used in soups and casseroles.
Growth Habit & Planting Instructions:
Hamburg Rooted Parsley is a biennial plant that typically grows 12-18 inches tall. It thrives in well-drained soil and prefers full sun to partial shade. Start seeds indoors or directly sow them outdoors in early spring after the danger of frost has passed. Plant seeds shallowly, about 1/4 inch deep, and space them 6-8 inches apart. Keep the soil consistently moist but not waterlogged during the germination period. Once established, thin the seedlings to allow for proper spacing and encourage robust growth. Harvest the leaves as needed, and wait until the second year to harvest the roots for the best flavor.
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Soil pH
6.0–6.5
Soil Type
Loamy
Sunlight
Full sun
Plant Spacing
6 in
Row Spacing
18 in
Ideal Soil Temp
55–70 °F
Seed Depth
1/4 in
Sprouts in
14–28 Days
Life Cycle
Biennial
Growth Habit
Clumping/Tufted
Frost Hardy
Semi-Hardy
Scientific Name
Petroselinum crispum var. tuberosum
Maturity
90-99 Days
(from transplant)
Grow Location
In-ground bed, Raised bed, Greenhouse
Non-GMO Safe Seed Pledge
How to Sow and Plant — Hamburg Rooted Parsley (Petroselinum crispum var. tuberosum)
1. Choosing the Right Location
Light Requirements:
Hamburg Rooted Parsley grows best in full sun, though it tolerates partial shade in warmer climates. Sunlight promotes stronger root development and more flavorful foliage.
Soil Requirements:
Prefers loose, well-drained loam rich in organic matter. The optimal pH range is 6.0–7.0. Avoid heavy clay or rocky soil—deep, friable soil ensures straight, uniform roots.
Soil Preparation Tip:
Before sowing, loosen soil to a depth of 10–12 inches. Work in compost or well-aged manure to improve structure and fertility. Avoid fresh manure, which can cause root forking.
2. Starting Seeds Indoors (Optional)
Hamburg Rooted Parsley can be direct-sown but may also be started indoors for an early crop.
Timing:
Start indoors 8–10 weeks before the last frost date. Seeds are slow to germinate, often taking 14–28 days.
Containers and Medium:
Use deep cell trays or biodegradable pots filled with a sterile, light-textured seed-starting mix.
Sowing Depth:
Sow seeds ¼ inch deep, cover lightly with soil, and mist to settle.
Germination Conditions:
Maintain steady moisture and warmth around 65–75°F (18–24°C). Soak seeds in warm water for 12–24 hours before planting to speed germination.
Light After Germination:
Provide 14–16 hours of light per day under grow lights or in a bright window. Keep lights close to the seedlings to prevent stretching.
3. Transplanting Seedlings
Thinning:
Thin to one seedling per pot when true leaves form. Select vigorous, upright plants with strong root growth.
Hardening Off:
Before moving outdoors, gradually expose seedlings to outside conditions over 7–10 days, increasing sun exposure and reducing watering slightly to toughen them.
4. Planting Outdoors
Timing:
Transplant outdoors when soil is workable and frost danger has passed, ideally once soil temperatures reach 55°F (13°C).
Planting Depth:
Plant at the same depth as in containers, being careful not to bury the crown.
Spacing:
Space plants 8–10 inches apart in rows 12–18 inches apart. This allows space for root expansion and airflow between plants.
Watering at Planting:
Water well after transplanting. Maintain moist, not soggy, soil to help roots establish quickly.
5. Watering and Moisture Management
Provide consistent moisture throughout the growing season—about 1 inch per week. Uneven watering can cause woody or split roots.
Mulch lightly with compost, straw, or shredded leaves to retain moisture and regulate temperature.
Hamburg Rooted Parsley prefers cool to mild weather with daytime temperatures between 60–75°F (16–24°C). It tolerates light frost and can be overwintered in mild climates, resuming growth in spring.
7. Fertility and Soil Feeding
Incorporate compost or balanced organic fertilizer at planting. Midseason, side-dress with compost or diluted fish emulsion to maintain steady nutrition. Avoid excessive nitrogen—this encourages leafy growth at the expense of root size.
Organic Tip: A handful of wood ash or kelp meal midseason boosts potassium for root density and flavor.
8. Direct Sowing (Preferred Method)
Timing:
Sow directly outdoors as soon as soil can be worked in spring, or in late summer for fall harvest.
Sowing Depth:
Plant seeds ¼ inch deep in moist soil.
Row Spacing:
Space rows 12–18 inches apart. Thin seedlings to 2 inches apart, then to 4–6 inches apart as they grow.
Keep the soil moist throughout the long germination period.
9. Mulching and Maintenance
Apply 2 inches of organic mulch after thinning. Mulch keeps soil cool, prevents weeds, and protects roots during hot spells. Remove yellowing leaves and maintain good airflow.
Harvest roots in late fall after light frost for best flavor.
10. Pest and Disease Prevention at Planting
Hamburg Rooted Parsley is relatively pest-resistant but can occasionally attract carrot rust flies or aphids. Use floating row covers during early growth to deter pests.
Rotate crops annually to avoid soilborne diseases. Avoid planting near carrots or parsnips, which share similar pests.
Companion Planting:
Pairs well with onions, leeks, and cabbages. The aromatic foliage helps deter some insect pests.
How to Grow – Hamburg Rooted Parsley (Petroselinum crispum var. tuberosum)
Watering
Provide 1–1¼ inches of water weekly, keeping the soil evenly moist throughout the growing season. Hamburg Rooted Parsley forms long, white taproots similar to parsnips, and consistent moisture is essential to prevent fibrous or misshapen roots.
Water deeply and infrequently to encourage downward root growth, avoiding surface wetting that promotes shallow rooting.
Mulch with 2–3 inches of straw, compost, or leaf mold to preserve moisture, stabilize soil temperature, and prevent cracking of the soil surface.
Tip: Deep, steady watering produces smooth, tender roots. Irregular or shallow irrigation causes tough, forked roots and reduced yield.
Fertilizing
Before planting, incorporate 2–3 inches of compost or well-rotted manure into the top 8 inches of soil.
As a root crop, Hamburg Rooted Parsley benefits from a low-nitrogen, potassium-rich organic fertilizer (4-6-6 or 5-10-10) applied monthly during the growing season.
Avoid excessive nitrogen, which encourages leafy growth at the expense of root size and sweetness.
Tip: Balanced fertility supports firm, flavorful roots and aromatic foliage—too much nitrogen leads to lush greens but weak, fibrous roots.
Weeding & Mulching
Weed regularly, especially during early growth, as Hamburg Parsley germinates slowly and competes poorly with weeds.
Once established, apply 2–3 inches of mulch around plants to suppress weeds, retain soil moisture, and prevent compaction.
Weed gently to avoid disturbing developing roots beneath the soil surface.
Tip: Maintaining a loose, crumbly mulch layer mimics natural forest duff—protecting soil life and reducing crusting, key for healthy root development.
Sun & Heat Management
Provide 6–8 hours of full sunlight daily, though light afternoon shade can help maintain soil moisture in hot regions.
Ideal temperature range: 60–75°F (16–24°C).
In sustained heat above 85°F (29°C), cover beds with light row cover or shade cloth to reduce soil temperature and prevent bolting.
Tip: Even light and cool soil produce the smoothest roots with the strongest flavor—Hamburg Parsley prefers steady, temperate conditions.
Spacing & Support
Space plants 3–4 inches apart in rows 12–18 inches apart to allow ample room for root expansion.
Thin seedlings early to avoid crowding, as competition will result in small, twisted roots.
No staking or structural support is required, but consistent spacing ensures uniform size and easy harvest.
Tip: Thin to a single, strong seedling per spot—overcrowded roots compete for nutrients and water, diminishing both size and flavor.
Attract beneficial insects: Allow some plants to flower in the second year to draw hoverflies, parasitic wasps, and pollinators that help manage aphids and pests.
Companion plants: Grow with onions, leeks, or carrots to repel carrot flies and improve soil diversity. Avoid planting near tall, shading crops.
Soil biodiversity: Incorporate compost and mulch regularly to support microbial life and root-friendly fungi.
Crop rotation: Rotate with legumes or leafy greens annually to prevent nutrient depletion and reduce disease pressure.
Tip: As a deep-rooted crop, Hamburg Parsley loosens compact soils naturally—follow it in rotation with shallow-rooted greens to improve soil structure.
Container Growing
Hamburg Rooted Parsley can be grown in deep containers (minimum 12–14 inches) filled with loose, sandy loam or organic potting mix.
Ensure excellent drainage and avoid compacted soil that restricts root elongation.
Water consistently and feed lightly every 3–4 weeks with diluted liquid fertilizer or compost tea.
Tip: Use tall, narrow containers to accommodate the long taproot—shallow pots limit growth and produce stubby, irregular roots.
Season Extension
In cooler regions, sow 4–6 weeks before the last frost and protect seedlings with row cover until established.
For overwintering, mulch heavily (4–6 inches) in late fall to insulate roots. Mature roots can remain in the ground through mild winter conditions.
Harvest roots after the first light frost for peak sweetness and store them in slightly damp sand or sawdust in a root cellar.
Tip: Late-season cold enhances the natural sugars in Hamburg Parsley roots, giving them a richer, nuttier flavor when cooked or roasted.
Harvest leaves sparingly during the first part of the growing season to allow strong root development. Begin light leaf harvests once the plant reaches 10–12 inches tall, but for best root quality, limit cutting after midsummer.
Roots mature in 90–120 Days under cool conditions. Harvest roots in late autumn after light frost, which enhances flavor and aroma. Gently loosen soil with a fork before lifting to prevent breakage.
Once harvested, trim leaves to about 1 inch above the crown and store roots in a cool, damp medium such as sand or sawdust in a root cellar or refrigerator drawer.
Flavor & Culinary Use:
Hamburg Rooted Parsley produces both edible leaves and flavorful white taproots, making it a dual-purpose crop. The leaves are milder than flat-leaf types, while the roots offer a nutty, earthy taste similar to parsnip with parsley’s herbal fragrance.
In European and traditional Jewish cuisines, the roots are used like parsnips or carrots in soups, stews, and roasted vegetable blends, often featured in Eastern European dishes like suppegrün or Wurzelpetersilie.
Sliced thin, they add depth to broths and pair beautifully with potatoes, leeks, and winter herbs.
Handling & Storage:
Store freshly dug roots at 32–40 °F (0–4 °C) in slightly damp sand, sawdust, or peat moss to prevent shriveling. Properly stored, they remain fresh for 2–3 months.
Leaves may be refrigerated in a damp cloth for up to a week, or chopped and frozen for later use. Avoid drying the leaves, as their delicate flavor fades quickly.
When preparing roots, scrub gently under running water—peeling is optional and depends on preference.
Growth & Maintenance:
Hamburg Rooted Parsley prefers deep, loose, loamy soil, free of stones or compaction that may distort roots.
Maintain even moisture, especially during germination and early growth, as irregular watering can cause fibrous or forked roots.
It grows best in cool weather and may be overwintered in mild climates with thick mulch. As a biennial, it sends up flowering stalks in its second year, at which point roots become woody.
Sun & Water Tips:
Provide 6–8 hours of sun daily in northern climates or light shade in hot regions.
Keep the soil consistently moist but never waterlogged. Deep watering once or twice weekly encourages uniform root formation.
Mulching with compost or shredded leaves helps regulate temperature and preserve soil moisture during the growing season.
Seed Saving:
Allow second-year plants to flower and set seed. When seed umbels turn brown, cut and hang them upside down to dry fully before threshing.
Clean and store seeds in a cool, dry container for up to 3–4 years. To preserve genetic purity, isolate Hamburg Rooted Parsley by at least 800 feet from other parsley varieties.
Ecological & Pollinator Notes:
Flowering Hamburg Rooted Parsley attracts hoverflies, parasitic wasps, bees, and butterflies, creating valuable forage late in the season.
As with other parsley-family plants, it also serves as a host for the Eastern Black Swallowtail caterpillar, symbolizing its ecological harmony with native pollinator life cycles.
When interplanted with carrots, onions, or leeks, Hamburg Parsley deters pests such as aphids and carrot flies, contributing to a balanced and resilient companion garden system.
Culinary Pairings & Presentation Tips:
The roots complement potatoes, parsnips, carrots, and meats—particularly lamb and poultry. Roast with olive oil and herbs for a sweet, earthy side dish, or simmer into soups and stocks for a rich, herbal foundation.
Leaves may be finely chopped as garnish or blended into root vegetable purees for brightness and aroma.
When offered at market, Hamburg Rooted Parsley stands out for its heritage charm—displaying roots brushed clean, bundled with a few green tops to signal freshness and versatility. Its dual harvest of greens and roots represents both nourishment and tradition, bridging the worlds of herb and vegetable alike.
Common Pests & Problems — Hamburg Rooted Parsley (Petroselinum crispum var. tuberosum)
Insects & Mites
Aphids (stunted growth, curled leaves, honeydew on foliage)
Controls: Aphids often appear during early growth or in cool, humid conditions. Rinse off small infestations with a strong stream of water. Apply neem oil or insecticidal soap every 5–7 days until populations subside. Encourage natural predators such as lady beetles, lacewings, and hoverflies. Avoid excessive nitrogen fertilizers, which lead to tender, aphid-prone foliage.
Parsley Worm (Black Swallowtail Caterpillar) (chewed leaves and stems during midsummer)
Controls: These bright green caterpillars with black and yellow banding are the larvae of the Eastern Black Swallowtail butterfly (Papilio polyxenes), an essential native pollinator species across much of North America. Though their feeding can appear heavy, they rarely harm mature parsley plants and should never be killed or treated as pests.
If you find them feeding, gently relocate caterpillars to nearby host plants such as dill, fennel, or Queen Anne’s lace rather than removing or harming them. Consider planting “pollinator rows” or sacrificial host stands of these species to sustain butterfly populations while protecting your main herb crop. Their presence is a sign of a thriving and ecologically balanced garden.
Encourage this harmony by avoiding pesticides entirely, maintaining healthy soil, and embracing these native insects as living proof that your garden supports biodiversity and regeneration — the true measure of ecological success.
Carrot Rust Fly (larvae feeding on roots, small brown tunnels in root tissue)
Controls: Floating row covers prevent adult flies from laying eggs near plants. Rotate crops annually and avoid planting parsley after carrots, celery, or parsnips. Interplant with aromatic herbs like rosemary or sage to mask scent trails. Harvest promptly to reduce exposure during egg-laying periods.
Root-Knot Nematodes (galling or deformation on roots, stunted growth)
Controls: Avoid planting in sandy soils prone to nematode buildup. Rotate crops with non-host species such as brassicas or cereals. Incorporate marigolds (Tagetes patula) as a trap crop to suppress nematode populations. Solarize soil for 4–6 weeks during summer in infested areas.
Cutworms (seedlings severed at soil line overnight)
Controls: Use cardboard collars around seedlings to deter larvae. Remove garden debris and till soil before planting to expose pupae. Apply beneficial nematodes (Steinernema carpocapsae) to the soil for biological control.
Diseases
Leaf Spot (Septoria petroselini) (small brown or gray lesions on leaves, yellowing, premature dieback)
Controls: Remove infected foliage promptly. Avoid overhead watering and water at soil level. Apply copper-based fungicides preventively in humid weather. Rotate crops yearly and avoid replanting parsley or other Apiaceae crops in the same bed for two years.
Powdery Mildew (white or grayish powder on leaves)
Controls: Improve airflow by spacing plants 12–18 inches apart. Avoid watering late in the day and prevent overcrowding. Apply sulfur or potassium bicarbonate sprays at first sign of disease. Mulch to minimize humidity around foliage.
Root Rot (Pythium or Rhizoctonia spp.) (yellowing, wilting, rotting roots, plant collapse)
Controls: Ensure deep, loose, well-drained soil. Avoid compacted or waterlogged beds. Do not overwater; roots need oxygen. Remove infected plants and amend soil with compost for improved microbial balance.
Downy Mildew (yellow blotches on leaves with gray mold beneath)
Controls: Maintain dry foliage, water early in the day, and apply copper fungicide preventively. Rotate crops and remove infected material immediately.
Physiological & Environmental Issues
Forked or Misshapen Roots (caused by rocky or compacted soil)
Controls: Prepare deep, stone-free loamy soil before planting. Avoid transplanting seedlings with long taproots. Maintain consistent moisture to support even root growth.
Bolting (premature flowering) (triggered by heat, drought, or overcrowding)
Controls: Keep soil consistently moist, provide partial shade in hot weather, and harvest leaves frequently to delay flowering. Thin seedlings early to prevent stress.
Yellow Leaves or Weak Growth (nutrient deficiency or poor drainage)
Controls: Feed plants monthly with a balanced organic fertilizer or compost tea. Avoid heavy clay soils or soggy conditions that deprive roots of oxygen.
Monitoring & Prevention — Quick Checklist
Inspect plants weekly for aphids, miners, or signs of fungal disease.
Use floating row covers to prevent carrot rust fly and leaf miner infestations.
Rotate crops annually, especially after other Apiaceae (carrot, celery, parsnip).
Maintain deep, well-drained, stone-free soil for straight, healthy roots.
Water deeply and evenly to prevent cracking or splitting.
Apply mulch to retain moisture and suppress weeds.
Remove diseased foliage immediately and disinfect tools afterward.
Encourage beneficial insects and maintain soil health with organic compost.
Q: What is Hamburg Rooted Parsley?
Hamburg Rooted Parsley (Petroselinum crispum var. tuberosum) is a unique European heirloom grown primarily for its long, pale taproot, which resembles a parsnip in appearance but offers a distinct parsley flavor. While its leaves are edible and aromatic, its true value lies underground — a culinary root vegetable prized in Central and Eastern Europe for soups, stews, and roasts.
Q: How long does Hamburg Rooted Parsley take to germinate?
Seeds germinate in 14–28 Days under ideal soil temperatures between 60–75 °F (16–24 °C). Like all parsley, germination can be slow due to natural inhibitors in the seed coat. Soaking seeds in warm water overnight before planting helps ensure faster, more uniform sprouting.
Q: Is Hamburg Rooted Parsley an herb or a vegetable?
It is considered a root vegetable, though it belongs to the parsley family. The roots are the main harvest, while the leaves can still be used sparingly as seasoning greens.
Q: What kind of soil does Hamburg Rooted Parsley prefer?
This variety thrives in deep, loose, well-drained loamy soil with a pH between 6.0 and 7.0. Avoid heavy clay or compacted soil, as the roots will fork or become misshapen. Work compost deeply into the bed before sowing to promote straight, healthy roots.
Q: How deep should I sow Hamburg Rooted Parsley seeds?
Sow seeds ¼ inch deep, spacing rows about 12–18 inches apart. Once seedlings emerge, thin them to 3–4 inches apart to give each plant room to develop a full-sized root.
Q: How long until Hamburg Rooted Parsley reaches maturity?
Expect 90–120 Days from sowing to harvest. The roots grow throughout the season, becoming sweeter and more aromatic after light autumn frosts.
Q: Can I grow Hamburg Rooted Parsley in containers?
It is best grown directly in the ground or deep raised beds. However, large containers at least 12–14 inches deep can work if filled with loose, stone-free soil to allow root elongation.
Q: How much sunlight and water does it need?
Provide full sun for best root development, though partial shade is acceptable in hot climates. Keep soil consistently moist — even, deep watering encourages straight roots and prevents splitting.
Q: When and how do I harvest the roots?
Harvest in late fall, after several light frosts improve flavor. Loosen the soil gently with a fork and pull roots by hand to avoid damage. For winter storage, trim the tops and store roots in moist sand or peat at 32–40 °F (0–4 °C).
Q: Are the leaves edible?
Yes. The leaves are edible and flavorful, similar to standard flat-leaf parsley, though coarser in texture. Many gardeners harvest a few early leaves while letting the roots continue to mature.
Q: Can I overwinter Hamburg Rooted Parsley?
In Zones 6–9, roots can overwinter in the ground under heavy mulch and be lifted as needed. In colder regions, harvest before the ground freezes.
Q: Can I save seeds from Hamburg Rooted Parsley?
Yes. As a biennial, it flowers in its second year. Leave several roots in the ground to overwinter, and collect seeds once umbels have dried. Seeds remain viable for 2–3 years if stored properly.
Q: What is the historical background of Hamburg Rooted Parsley?
Hamburg Rooted Parsley originated in northern Europe, especially Germany and Poland, where it was cultivated as early as the 1600s. It became a key flavoring vegetable in traditional European soups like zupa pietruszkowa and root medleys that included parsnip, carrot, and celery. Its endurance as a dual-purpose crop — both herb and vegetable — reflects centuries of peasant innovation and culinary thrift.
History & Culture — Hamburg Rooted Parsley (Petroselinum crispum var. tuberosum)
Hamburg Rooted Parsley is a relic of Europe’s old peasant gardens — a crop that blurs the line between herb and vegetable. While most parsley is grown for its fragrant leaves, this form was selected for its long, white, carrot-like root. Its origins lie in Central Europe, where centuries of careful cultivation transformed the familiar kitchen herb into a nourishing winter staple.
By the 1600s, German, Polish, and Austrian farmers had already begun growing root parsley as a dependable storage vegetable. It appeared in stews, roasts, and broths much like parsnips, lending a delicate, earthy sweetness balanced by the herb’s characteristic aroma. In German markets it became known as Wurzelpetersilie — “root parsley” — a name that reveals both its lineage and its place in traditional European cooking.
During the 18th and 19th centuries, Hamburg became one of the key trading ports for seed and plant stock across northern Europe. The “Hamburg” strain, known for its thick, uniform roots and hardy growth, was exported widely from this region, giving the variety its lasting name. Farmers and homesteaders appreciated its resilience in cold soils and its dual purpose: edible leaves in summer and a storable root in winter.
When European immigrants arrived in North America, they brought Hamburg parsley seeds with them, preserving an unbroken link to the agrarian traditions of the Old World. Today, it remains a humble yet remarkable heirloom — a symbol of rural ingenuity and self-reliance. In every crisp, aromatic root lies the story of a plant reshaped by human need, evolving from a simple herb into a food that sustained families through long northern winters.
Seed Saving — Hamburg Rooted Parsley (Petroselinum crispum var. tuberosum)
1. Selecting Plants for Seed Saving
Select healthy, vigorous plants that remain true to type, showing strong foliage and well-formed roots. Choose specimens with deep green leaves and smooth, well-developed taproots free from disease or splitting. Mark your selections during the first season and allow them to overwinter for seed production the following year. Because parsley is biennial, seeds form only in the second growing season.
Maintain diversity by saving seed from 10–15 plants whenever possible.
2. Overwintering and Flowering
In autumn, leave your selected plants unharvested. Trim foliage lightly and mulch the crowns with straw or leaves for winter protection. In spring, the overwintered plants will send up tall flower stalks bearing airy, umbrella-shaped umbels. These umbels attract pollinators such as bees, hoverflies, and parasitic wasps.
3. Pollination and Isolation
Parsley is insect-pollinated and can cross with other parsley varieties. To keep your Hamburg Rooted line pure, isolate it by 800–1,600 feet (250–500 m) from other parsley types. Alternatively, use fine mesh pollination bags to cover umbels once buds appear, ensuring self-pollination.
4. Harvesting Seeds
Allow umbels to ripen fully until seeds turn tan or light brown and begin to dry on the plant. Cut seed heads on a dry day after dew has evaporated. Place umbels upside-down in paper bags or baskets to finish drying indoors for 1–2 weeks. Avoid plastic containers, which can trap moisture and lead to mold.
5. Cleaning Seeds (Organic Methods)
Once umbels are crisp and dry, gently rub them between your palms or over a fine-mesh screen to separate the seeds from the stems. Remove chaff and debris by winnowing or blowing gently.
Optional organic rinses include:
Hydrogen peroxide (3%) soak for 3–5 minutes
Chamomile tea rinse as a mild antifungal step
Dry thoroughly afterward before storage.
6. Drying Seeds
Spread seeds in a thin layer on a ceramic plate, parchment paper, or mesh screen in a shaded, well-ventilated area at no more than 95°F (35°C). Stir daily until seeds are brittle and snap under pressure. Use a small fan or low-heat dehydrator in humid climates.
7. Storing Seeds
Store in paper envelopes for short-term use or airtight glass jars for long-term preservation. Add a natural desiccant like silica gel, powdered milk, or baked rice wrapped in paper.
Label clearly with the variety name, year saved, and collection location.
Keep seeds in a cool, dark, and dry place at 35–45°F (1–7°C).
Hamburg Rooted parsley seeds remain viable for 2–4 years under proper storage.
8. Testing Seed Viability
Before sowing, place 10 seeds on a moistened paper towel, seal in a plastic bag, and store at 70–75°F (21–24°C) for 10–14 days. Count germinated seeds:
8–10: excellent viability
6–7: acceptable
Below 6: replace with a fresh seed crop next cycle
9. Preventing Cross-Pollination
To maintain genetic purity, grow only one parsley variety intended for seed in the same season. If space is limited, bag individual umbels with fine mesh before flowers open. Collect and label seeds from multiple plants to maintain a strong genetic base.
10. Record Keeping and Documentation
Keep thorough notes on:
Parent plant vigor and root quality
Harvest and drying dates
Isolation distance or bagging method
Germination test results
Climate or pest conditions
Documenting each cycle ensures your Hamburg Rooted line continues to adapt to your land and climate with every generation.
11. Organic Tips for Success
Always use non-chlorinated or rainwater during rinsing.
Compost leftover umbels and stalks to return nutrients to the soil.
Rotate crops every 2–3 years to prevent soilborne diseases.
Encourage natural pollinators such as hoverflies, lacewings, and native bees.
Avoid synthetic seed treatments; preserve the natural microbiome that improves seedling vigor.
Tip: Patience pays with biennials—your second-year umbels hold the key to your own, regionally adapted seed legacy.
Uses and Benefits — Hamburg Rooted Parsley (Petroselinum crispum var. tuberosum)
Culinary Uses
Hamburg Rooted Parsley is a dual-purpose heritage variety grown primarily for its thick, parsnip-like root, though its leaves also serve as a flavorful culinary herb. It bridges the gap between root vegetable and seasoning herb, offering both nourishment and aroma in one plant.
Roots:
The white, tapered roots have a savory, slightly nutty flavor reminiscent of a cross between celery root and parsnip, but with the herbal undertones of parsley. They are excellent roasted, mashed, or added to soups, stews, and broths. When grated raw, they lend crispness and subtle sweetness to salads and slaws.
Leaves:
The foliage, though coarser than that of flat-leaf parsley, can be used fresh or cooked to flavor soups, stocks, and sauces.
Preparation and Preservation Methods
Storage: Roots store well through winter when kept cool and dry in sand, sawdust, or root cellars.
Drying & Freezing: Leaves can be dried or frozen in oil or water for later use.
Fermentation: Sliced roots can be lacto-fermented much like turnips or carrots, developing a tangy, earthy flavor.
Roasting & Mashing: Toss roots in oil and roast until golden, or mash them with butter for a creamy side dish with herbal depth.
Nutritional Benefits
Hamburg Rooted Parsley is rich in both vitamins and minerals:
Vitamins: Provides vitamins A, C, and K, supporting immune and bone health.
Minerals: Excellent source of potassium, calcium, and magnesium.
Dietary Fiber: High in fiber, promoting digestive health and satiety.
Antioxidants: Contains apigenin and flavonoids that protect against oxidative stress.
The roots are particularly nutrient-dense and store well, offering fresh winter nutrition long after harvest.
Cultural and Practical Benefits
Hamburg Rooted Parsley dates back to 17th-century Central and Eastern Europe, where it became a kitchen staple in winter diets. It remains common in German, Polish, and Scandinavian cooking, known as Wurzelpetersilie or parsley root.
Adaptability: Thrives in cool climates with deep, loose soil. Suitable for overwintering or fall storage crops.
Economic Value: Offers a high-value dual harvest—nutritious roots and flavorful leaves.
Seed Stewardship: Open-pollinated and stable, allowing easy seed saving for long-term self-sufficiency.
Everyday Benefits and Kitchen Versatility
Hamburg Rooted Parsley brings both flavor and function to traditional and modern cooking:
Soups & Stews: Adds depth and sweetness to stocks and broths.
Roasts & Gratin: Complements carrots, parsnips, and potatoes beautifully.
Salads: Shredded raw root adds crunch and herbal aroma to winter salads.
Seasoning Herb: Leaves offer a mild parsley flavor for seasoning meats and vegetables.
Its culinary range stretches from rustic comfort food to refined European cuisine, prized for its balance of sweetness, aroma, and earthiness.
Environmental and Garden Benefits
Soil Health: Deep taproots help break up compacted soil and draw nutrients from lower layers.
Pollinator Attraction: Umbels attract beneficial insects like hoverflies and lacewings.
Companion Planting: Grows well with onions, beets, and cabbage, enriching the soil ecosystem.
Winter Harvest: Extends the fresh food season with roots that store naturally underground or in cellars.
Tip: Hamburg Rooted Parsley is the unsung hero of the kitchen garden—part herb, part root crop, and entirely indispensable for cooks who value versatility, nourishment, and tradition.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Parsley Plants (Petroselinum crispum)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid or alkaline regions often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant and assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P and K sources into the top 3-6" a week or two before sowing or transplanting.
If pH is low, apply lime 3-4 weeks pre-plant or in fall or winter.
Side-dress parsley with about 0.05-0.10 lb N per 100 sq ft after establishment or after first clipping, then lightly every 3-4 weeks as needed.
Keep soil evenly moist and mulch to moderate heat and reduce bitterness or early bolting.
Add 1-2" finished compost yearly to build organic matter.
Container mix - use a peat or coco based mix with compost and slow-release organic fertilizer. pH is usually already correct.
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Alliance Of Native Seedkeepers
Parsley Seeds - Hamburg Rooted
$100 USD
$200
Unit price /
Unavailable
Seed Count: 500 Seeds
Maturity: 70-90 Days from Planting
Plant Type: Biennial
Ideal Growing Conditions: Full sun to partial shade, well-drained soil
Resistance: Resistant to common parsley diseases and pests
Usage: Culinary herb for flavoring and garnishing dishes
History:
Hamburg Rooted Parsley, also known as Hamburg parsley or turnip-rooted parsley, has a long history dating back to ancient times. Originating in Germany, this unique variety of parsley is valued for both its flavorful leaves and its edible root. It was historically cultivated for its root, which resembles a small turnip and has a mild, parsley-like flavor. Over time, the focus shifted to the leaves, which are now primarily used in culinary applications.
Culinary Uses:
The leaves of Hamburg Rooted Parsley are tender and flavorful, with a slightly sweeter taste compared to curly or flat-leaf parsley. They are commonly used as a garnish or chopped finely to add flavor to soups, stews, sauces, and salads. Additionally, the root of this variety can be harvested and used similarly to other root vegetables, such as carrots or parsnips. It adds a unique depth of flavor to dishes and can be roasted, sautéed, or used in soups and casseroles.
Growth Habit & Planting Instructions:
Hamburg Rooted Parsley is a biennial plant that typically grows 12-18 inches tall. It thrives in well-drained soil and prefers full sun to partial shade. Start seeds indoors or directly sow them outdoors in early spring after the danger of frost has passed. Plant seeds shallowly, about 1/4 inch deep, and space them 6-8 inches apart. Keep the soil consistently moist but not waterlogged during the germination period. Once established, thin the seedlings to allow for proper spacing and encourage robust growth. Harvest the leaves as needed, and wait until the second year to harvest the roots for the best flavor.
