Hamburg Parsley (Petroselinum crispum tuberosum)

Family: Apiaceae or Umbelliferae | Edibility: Choice Edible (4/5)

Petroselinum crispum tuberosum is a BIENNIAL growing to 0.6 m (2ft) by 0.3 m (1ft in). It is not frost tender. It is in flower from June to August, and the seeds ripen from July to September. The species is hermaphrodite (has both male and female organs) and is pollinated by Insects. The plant is self-fertile. It is noted for attracting wildlife. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil.

Edible Parts & Harvest Seasons

Edible Parts: Leaves, Roots/Tubers

Harvest Seasons: Early Summer, Fall, Late Summer, Spring, Winter

Flavor & Culinary Uses

flavouring in salads and many cooked dishes, but has too strong a flavour to be eaten in quantity for most palates. — Leaves - raw or cooked.; Parsley is frequently used as a garnish or as a flavouring in salads and many cooked dishes, but has too strong a flavour to be eaten in quantity for most palates.; The flavour of this form is inferior to the species.; The leaves are difficult to dry but are easily frozen.

Habitat & North American Range

Not known in the wild. (Zone 6, Zone 7, Zone 8, Zone 9)