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 outside 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 early June for harvest in October through February.


Share your thoughts!

Let us know what you think...

What others are saying

There are no contributions yet.




Continue as a Guest

Don't have an account? Sign Up

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.

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.

Close Menu