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Digital Subscriptions > Kitchen Garden Magazine > 258 - March 2019 > PARSLEY PLUS

PARSLEY PLUS

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.

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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!