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Petroselinum crispum var tuberosum
Quick Reference |
|
| 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 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. 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. It can be roasted, sauteed, made into soup, or grated raw into salad |
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, but also high in Sodium |
Companion Planting |
| Asparagus, Beans, Chervil, Mints, Roses, Tomatoes
NEVER Lettuce, Mint |
