Parsley root is a customary root vegetable in the Balkans. The white, tapered root can be prepared as a salad or cooked vegetables. They give a strong and aromatic note to winter stews. The leaves should be used like common parsley.
Sow from May to early July in rows 30 cm apart. Do not add fresh compost. Harvest in October for storage in the basement. Alternatively, continuously harvest from the field during winter. The roots do not freeze. Be careful if mice are around to avoid damage.
Sowing quantity 30 - 40 g/Are