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Leaves which can be
used like parsley, roots which taste like well-flavoured
parsnips with a hint of celery, and a constitution
which allows it to succeed in shade…and
yet Hamburg parsley is hardly ever grown in Britain.
Dig the soil thoroughly in winter – work
in well-rotted compost. sow in mid March –
if possible cover the soil with cloches for a
few weeks prior to sowing – otherwise choose
a suitable day in mid April. Sow ½ in (1cm)
deep in drills 1ft (30cm) apart and thin seedlings
to 9in (23cm) apart. Keep the land hoed and watered,
and in November the first roots will be ready
for lifting. They will be about 8in (20cm) long
and can be left in the ground over winter for
you to dig up as required. Alternatively you can
lift and store the roots in the same way as parsnips.
Remove the stalks and fine roots – scrub
thoroughly but do not peel before cooking. Cook
them in the same way as parsnips – if they
are to be cubed or sliced sprinkle with lemon
juice to prevent discolouration. The tastiest
way to cook Hamburg parsley is by roasting or
frying them as chips.
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