Hamburg Rooted Parsley is a centuries-old European favorite prized for its flavorful, parsnip-like roots and richly aromatic leaves. Long cherished in German cooking—where it’s sometimes simply called “root parsley”—this variety boasts a subtle sweetness and delicate herbal fragrance that enhances soups, stews, and roasts. Gardeners value its dual purpose: robust, harvestable roots and abundant green tops, all wrapped in an easy-to-grow, cool-weather crop.
 
Documented references trace back to 16th-century Germany, where root parsley became a staple in both peasant and aristocratic kitchens. Hamburg Rooted Parsley began appearing in European seed catalogs by the early 1800s, likely from German and French seed houses catering to a growing market of home gardeners.
 
Cultivation Tip: The roots develop best in loose, well-draining soil, and consistent moisture ensures a tender, less fibrous texture.
 
~1/8-1/4tsp seeds minimum per packet. 65% Germ 01/25 (naturally low germination).