Petroselinum crispum var. tuberosum (Root parsley)

Root parsley (Petroselinum crispum var. tuberosum) is a variety of parsley that is grown not for its leaves but for its root, which is used in a culinary sense much like any other root, such as parsnips.

Location
Choose a site with good sun exposure.

Soil
Dig the bed to loosen the soil as deeply as you can and remove all rocks and pebbles, working in organic matter. Aim for a normal soil pH of 6.3 to 6.8. Rooted parsley can benefit from a little extra phosphorus in the soil.

As with carrots and other root vegetables; avoid applying manure as this can cause forking.

Root parsley is not frost sensitive.

Sowing
Soaking seeds in warm water over-night before planting will help germination, which may otherwise take months.

Plant 2 or 3 seeds 10cm (4in) apart. Thin once seedlings have emerged to one plant per site.

Aftercare
Weed regularly, but be careful not to damage roots.

Water and shade during dry weather.

Harvesting
The leaves of the plant can be lightly picked and used as parsley without inhibiting the growth of the root. It is not as flavoursome as leaf varieties though.

They should be ready to harvest three or four months after seeding. Root parsley can be harvested any time between late summer and mid-spring the following year. The root can be left in the ground all winter and dug up as and when you want. If you're harvesting in winter, cover your crop with straw or bracken to prevent the soil from freezing.

Preserving
Roots can be stored in moist sand in the shed, but will lose some of their sweet, parsnipy taste.