Parsnip & Parsley Root Seeds

Parsley Root 'Osbourne' Seeds (Petroselinum crispum)

Grow a versatile and flavorful root vegetable with Parsley Root 'Osbourne', a traditional European variety prized for its long, white, carrot-like roots and aromatic leaves. Both root and leaves are edible: the roots are perfect for soups, stews, and roasting, while the leaves can be used fresh like regular parsley. Hardy and easy to grow, it’s a must-have for kitchen gardens.

How to Grow

• Sow seeds directly outdoors from early spring.

• Prefers fertile, well-drained soil with full sun exposure.

• Sow 1 cm deep in rows 30 cm apart.

• Thin seedlings to 5–10 cm apart.

• Harvest roots when they reach 15–20 cm long, before heavy frost.

Key Features

• Long, white, carrot-like roots with sweet, aromatic flavor

• Dual-purpose: edible roots and flavorful parsley leaves

• Hardy and reliable in most garden soils

• Excellent for soups, stews, roasting, and garnishing

• Traditional European variety with long history

Ideal For

• Winter soups, stews, and roasted dishes

• Fresh parsley leaves for salads and garnishing

• Home gardeners seeking versatile, dual-purpose crops

• Kitchen gardens and allotments

Sowing

• Best time: Early spring

• Depth: 1 cm

• Row spacing: 30 cm

• Plant spacing: Thin to 5–10 cm apart

• Harvest: 90–120 days after sowing

Quick Tip

• For best flavor, harvest roots before the first hard frost; store in cool, dark conditions.