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Long, straight, white roots.
Enjoy the flavor of fresh parsley for soups, salads, and stews throughout the winter. Keeps several months when stored in cool conditions. Once roots are established, tops can be used for cooking, with stronger flavor and tougher texture than traditional leaf parsley. Roots are 5–8″ long.
Specs:
- Packet: 200 seeds
- Avg. 24,900 seeds/oz
| Size | Packet, 1/4 Ounce, 1 Ounce, 1/4 Pound, 1 Pound |
|---|---|
| CULTURE | Root parsley grows best in deep, moist, fertile soil. Direct seed in early to midspring after danger of frost, 1/4– 1/2" deep, 1–2 seeds per inch in single rows or in 2–3" wide bands 12–18" apart. Seeds germinate in 14–30 days. Keep soil surface moist during the germination period. Thin plants to 1–3" apart, depending on desired root size. Control weeds with frequent shallow cultivation. Plants are cold hardy and can withstand some freezing in the field. |
| HARVEST | Loosen with a spading fork and lift when roots have reached desired size. |
| STORAGE | Trim tops and store at 32°F (0°C) and 95% relative humidity. |
| AVG. DIRECT SEEDING RATE | 1 oz./350', 2.9 oz./1,000', 5.2 lb./acre at 40 seeds/ft. in rows 18" apart. |
| SEED SPECS | Avg. 24,000 seeds/oz. |
| PACKET | 200 seeds. |
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