About
Introduced to England in the 18th century, this was popular for about 100 years and is still commonly eaten in Germany. The roots are frost resistant and ready to harvest in late Autumn /early Winter and unusually the largest roots taste the best. The leaves are similar to that of parsley, in appearance and taste, and can be used in the same way but the difference to most parsleys in that the edible roots resemble parsnips and grow up to about 15cm long. The roots are described as tasting like a cross between parsnips and parsley or parsnips and celery - sweetest and tastiest if cooked. This is a biennial, grown as an annual - if you let it flower the leaves will be inedible and the plant will then die.
About the genus
Petroselinum are aromatic biennials with broad, pinnate to 3-pinnate leaves and compound umbels of small white or pale green flowers
Growing conditions
SunlightFull shade, Partial shade
Soil typeChalk, Clay, Loam, Sand
Soil pHAcid, Alkaline, Neutral
Soil moistureMoist but well-drained
AspectEast-facing, South-facing, West-facing
ExposureExposed, Sheltered
UK hardinessH6
Plant details
Plant typeAnnual Biennial, Herbs - Culinary
HabitBushy
FoliageDeciduous
Height0.1-0.5 metres
Spread0.1-0.5 metres
Time to full height1-2 years
Suggested usesCity and courtyard gardens, Cottage and informal garden, Patio and container plants
Care notes
CultivationGrow in fertile, moist, but well-drained soil in full sun or partial shade. As this is a root crop seedlings will need to be thinned to about 20cm apart. Keep well watered all summer as this is when the roots put on the most growth. Harvest roots through autum and early winter. This is a biennial plant but is normally grown as an annual. See parsley cultivation for further advice.
PruningRemove flowers unless wanted for seed
PropagationPropagate by seed. See sowing vegetable seeds
Pest resistanceMay be susceptible to carrot fly, aphids, celery leaf miner and slugs.
Disease resistanceMay be susceptible to a leaf spot and a virus