Parsley – Hamburg (Root)



Parsley – Hamburg (Root) is a unique dual-purpose parsley variety.  It is usually grown for its edible roots but the leaves can also be used.  Hamburg parsley is far more popular in Central European gardens.


March to June.

Sow 4 seeds per cell in modular trays and plant out 6-7 weeks after sowing.  Keep the tray in a warm place.


Between rows: 25cm

Between plants in the row: 25cm

Approx. seed count: 200sds

Growing Hamburg Root Parsley:

Botanical name:

Petroselinum crispum var. tuberosum.

Hamburg Root parsley can be eaten cooked or raw. It is most popular in central Europe—Hungary, Germany, Poland, Russia, Holland and Austria. It is one of several vegetables and herbs known in Germany as suppengrun or soup greens which are combined with beef or poultry and boiled and used as soups and sauces.


Parsley root was first used for cooking in Germany in the sixteenth century. That is where it got the name Hamburg parsley.

Parsley root is also called Hamburg parsley, Dutch parsley and turnip –rooted parsley.


This early spring and winter vegetable can be boiled, steamed, pureed or creamed.  The parsley root is carrot shaped and is beige-white. Its flavour is a mix of carrot and celeriac and has a hint of parsnip, turnip and celery.  When cooking it is perfect with other tubers and roots such as potatoes, carrots and turnips.  Wonderful in soups and stews it adds aroma and depth.  Small to medium sized roots taste the best.

The roots require a long growing season to form fully and aren’t quite as impressive as the parsnip.   When the seedlings have developed it’s best to thin to one single plant

It has large Italian parsley-like leaves – flat, finely cut and dark green in colour.  The leaves can be used as a garnish but don’t trim them off until you are ready to use the roots.


Hamburg Parsley root will keep in the fridge for up to a week wrapped in a paper towel and then placed in a plastic bag.


It contains vitamin C and iron. It is high in sodium.

  • Lentil Soup with Parsley Root and Carrots
  • 1 lb  dried lentils, -washed and drained
    1/4   tsp olive oil
    2   Onions  chopped
    1 parsley root chopped
    2  carrots, sliced
    1   Sliced fennel or celery
    1 litre stock
    Several whole black pepper-corns
    2  Whole cloves
    2  Bay leaves
  • 1  Potato, peeled and grated
  • Seasoning
  • 2 tblsp.  vinegar

In a large pot, heat fat and add carrots, root vegetable and onions. Saute until onions are golden. Add lentils, water, celery, and seasonings. Grate the potato into the mixture. Simmer covered 1 hour until lentils and vegetables are tender. Remove bay leaves. Add vinegar just before serving and adjust salt. Serve with a crusty bread and salad.  Serves 4-6