Variety of parsley mainly grown for its edible root, which is thick, reminiscent of a white carrot and used like parsnips. The smooth, green leaves are also edible. Can be sown late in autumn for wintering in the south, or early in spring. Harvest the leaves gradually and roots late in autumn. Thrives in loose, fertile, humus-rich soils in deep bed gardens. Roots are branched in loamy soil. Water during drought.

Latin name:
Sows up to:	13 m
Plant spacing:	15
Row spacing:	50
Planting depth (cm):	1