Thompson & Morgan Parsley Hamburg Arat

BUYERS NOTES

Very popular across Europe, both the leaves and the roots are used in a variety of dishes and are highly nutritious, containing vitamins K, C, A, folate, iron, potassium and dietary fibre. Leaves can be used in the same ways as traditional parsley and taste like the Italian flat leaf variety. Roots have a distinctive, aromatic taste with hints of celery and carrot.

Sowing Information:

Sow thinly, 1cm (¬Ωin) deep in drills 45cm (18in) apart. Sow clusters of 3 seeds every 15cm (6in) and thin out to the strongest seedling after germination. Germination can be very slow, often 25-30 days. Harvest the roots from September onwards, leaving them in the ground if required. Alternatively, lift and store in boxes of barely moist soil or sand.

Growing Information:

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Aftercare Information:

SERVING SUGGESTION: Roots can be baked, roasted or mashed and they are delicious used with other roots/tubers in soups and casseroles, adding a distinctive aromatic taste.

FORM & SPECIFICATION

• Range: A-Z - V
• Category: Vegetable
• Hardiness: Hardy
• Longevity: -
• Flowering Period: -
• Harvesting Period: September to November or Christmas from a later planting
• No of Seeds: 200
• Measured By: Seed