Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 350+ of our top selling titles.
plus Unlimited access to 30000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at £9.99 per month, unless cancelled.
Upgrade for 99p
Then just £9.99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the United Kingdom version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points


Hamburg parsley gives you two crops for the price of one – and it’s delicious, hardy and easy to grow. Gaby Bartai goes back to her mid-European roots.
Hamburg parsley roots resemble smaller and thinner – but better-flavoured – parsnips

I grew up in central Scotland, but as far as vegetables were concerned, in central Europe. My Hungarian father was the gardener and cook in our household, so kohl rabi and celeriac were everyday crops, and – despite my Scottish mother’s continuing resistance – garlic was mandatory. Another perfectly ordinary crop was Hamburg parsley. British tastes have caught up in the intervening 40 years, but while other ‘continental’ crops have become familiar, Hamburg parsley remains obscure – even among gardeners. Quite why is a mystery.

Edible roots and leaves make it a dual-purpose crop which – once safely germinated – is easy to grow. Rugged hardiness lets you harvest it for six months of the year. Roots that combine the flavours of parsley, parsnip and celery make a delectable addition to the roasting tin and a valuable shortcut for the foundation layer of soups and casseroles, while leaves that stay green well into winter provide a cold-weather parsley substitute.

Purchase options below
Find the complete article and many more in this issue of Kitchen Garden Magazine - 258 - March 2019
If you own the issue, Login to read the full article now.
Single Digital Issue
258 - March 2019
This issue and other back issues are not included in a new Kitchen Garden Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only £ 2.75 per issue
6 Month Digital Subscription
Only £ 3.00 per issue

View Issues

About Kitchen Garden Magazine

Welcome to Kitchen Garden Magazine In this issue: On the Veg Patch Joyce Russell’s top March jobs include planting onion sets and potatoes, sowing and buying in pollinating plants and strawberries In the Greenhouse Yorkshire-based gardener Martin Fish pots citrus, harvests curly kale, pricks out tender crops and sows seeds in the border Rekha's Garden and Kitchen Diary (New Series) In her first KG article Rekha, former contestant on BBC’s The Big Allotment Challenge, takes us through her gardening month And much more!