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Petroselinum crispum var tuberosum
Quick Reference |
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| Optimum Soil Temperature | 10-25° |
| Days to Germination | 14 |
| Days to Harvest | 95 |
| Direct Sow or Transplant | Direct |
| Distance Apart | 10cm |
| Soil pH | 4.5-7.5 |
| Annual/Biennial /Perennial | Biennial but grown as an annual |
History |
| Also known as Hamburg Parsley, Root or Rooted Parsley, Tuberous Parsley, Dutch Parsley,The first written instance of Bartowich (parsley root) was in a Dutch cookbook in the 15th Century, then in Hamburg, Germany in the middle of the 16th Century. |
Growing |
| Likes a well dug free draining soil and full sun.The root will taste better after the plant has been exposed to a few frosts.Storing harvested Bartowich: Store as for carrots
Seed Saving: Plant flowers and forms seeds in the second year Seed Life: 5 years |
Fun Facts |
| High in Vitamin C and Iron and fibre, but also high in Sodium.The entire plant from the leaves to the roots is edible. Bartowich is a flat leafed parsley – the top has a stronger slightly bitter flavour but can be used as a garnish. The root is around 15-25 cm long and has a nutty flavour which has been likened to parsnip, celeriac, or carrot among others. It can be roasted, sauteed, made into soup, or grated raw into salad, baked as chips which makes it incredibly versatile.. |
Companion Planting |
| Asparagus, Beans, Chervil, Mints, Roses, Tomatoes
NEVER Lettuce, Mint |