Hamburg Parsley 'Bartowich Long' (Petroselinum crispum var. tuberosum 'Bartowich Long'): Dual-Purpose Root and Leaf Crop

Botanical Profile

Family: Apiaceae (ay-pee-AY-see-ee)
Genus: Petroselinum (pet-roh-sel-EE-num)
Species: crispum var. tuberosum
Cultivar: 'Bartowich Long'

Description

Hamburg parsley (also called turnip-rooted parsley or parsley root) is a biennial grown for both its large, edible taproot and its parsley-like leaves. 'Bartowich Long' is a selection producing long, smooth, white roots up to 8–10 inches long and 1–1.5 inches thick, with a flavor between parsley, celery, and carrot. The leaves are flat, dark green, and strongly flavored—usable like common parsley but more intense.

Cultivation

Sow seeds directly in early spring as soon as soil can be worked. Requires deep, loose, stone-free, fertile soil for straight roots. Full sun to partial shade. Thin to 4–6 inches apart. Keep evenly moist. Roots mature in 85–100 days. Harvest in fall after frost sweetens them, or overwinter in ground with mulch.

Culinary Uses

Roots: roast, mash, add to soups, stews, and stocks; grate raw into salads. Leaves: use as parsley in any dish. A traditional Central and Eastern European vegetable (especially German, Polish, Czech cuisine). Stores well in root cellar.

Notes

A dual-purpose crop maximizing garden space. The 'Bartowich Long' selection is prized for root length, smoothness, and uniformity.