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Pacific Northwest Grown,
Open Pollinated, and Organic Seed

Parsley Root, Hilmar (Organic)

Petroselinum crispum.

Pure white, 8” long carrot-shaped root vegetable with a mild parsley flavor. Very aromatic and great in soups or roasted in the oven. Hilmar really shines as a winter vegetable when it sweetens up after a frost. Plus it’s very cold hardy – it was one of the crops that overwintered in the field during our record cold snap of December 2013 (lows of 5°F!). Leaves are also edible. Of the several varieties of parsley root we have tried, Hilmar is hands down the most vigorous – important for a root vegetable that, like parsnips, is slow to start. Big strong tops compete successfully with weeds, make for easy harvest and are nice for bunching. Sow in April through June for harvest October through February.

1/2 g ≈ 500 seeds
$3.90

In stock

2 g ≈ 2,000 seeds
$6.90

In stock

1/2 oz
$18.80

In stock

2 oz
$64.00

In stock

SKU PARHILM Category Tag

Direct sow 2-4 seeds per inch in rows 12” apart, April through late June. Keep moist to ensure good germination, which may take up to three weeks. Thin to 3” spacing for large roots. Flavor sweetens after frost. A great choice for winter gardens.

Seed Saving

Collect seeds from at least 20 plants in their second year. Cut seedhead when seeds are dry, remove seeds by hand or by dancing. Winnow or screen to clean. Isolate from other varieties of parsley by 1⁄2 mile.

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5 out of 5 stars

1 review

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What others are saying

  1. Michael

    Superb vegetable

    Michael

    Where did you grow this variety? Oregon

    Parsley root is a terrific vegetable, for soups, stews, etc. It’s super popular in Germany, Poland, Ukraine, Slovakia, etc.

    Adaptive’s Hilmar is tasty, grows very well, and disease resistant. Survives winter no problem.

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