Tuberous parsley (large root)

$ 11.55

Few people know about it! its foliage is eaten like flat-leaf parsley and the root is eaten grated raw or cooked in a pot on the fire, sautéed in small cubes or excellent in mash potatoes.

Sowing: March-April

800 seeds approximately

Back to the catalog in 2023

Out of stock

SKU: 1120 Category:


Tuberous parsley (large root) – Heirloom Seeds / Rare seeds

Sowing: March-April

Harvest: from mid-September and all winter.

Patience… the seeds can take 3 weeks to 1 month to be raised! Soak the seeds for 24 hours in water before sowing them. Sow directly in place from March to May in well loosened soil in depth to make beautiful roots. Draw furrows 1 cm deep, distribute the seeds evenly and cover with very little soil, tamp down with the back of the rake. Water in fine rain. Keep the soil moist until the first leaves appear. Thin out when 4 true leaves have appeared, keep a plant every 15-20 cm. Maintenance:  keep the soil fresh by hoeing. Only water if necessary, without drowning the soil. The roots are harvested from September, as needed, until frost. If the ground is in danger of freezing, pull them out on a nice sunny day and store them in a crate filled with dry sand, in the cellar. Leaves are harvested as soon as the stems have reached a reasonable height. Do not pick too many at once, this will slow root growth. Friendly plants: tomatoes. Avoid salads. Root parsley is resistant to pests and diseases but small rodents are fond of it.

about 800 seeds

Additional information

Weight 0.04 lbs


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