Large root parsley or tuberous parsley is a rare forgotten vegetable that is coming back into fashion for its delicious flavor similar to celery and parsnip. Large root parsley is entirely edible, the leaves are used like common parsley (be careful to only take a few leaves so as not to exhaust the plant and therefore the root), its fleshy whitish root, about 15 cm long, with firm flesh can be cooked to accompany stews, pot-au-feu etc.

How to successfully sow large-rooted parsley

Sow 0.5 cm apart in March-April, in rows 35 cm apart, in a sunny or partially shaded position in fresh, rich and loose soil. Soak the seeds overnight in a glass of lukewarm water before sowing. Thin to 15 cm. Watering.
Be careful, germination takes a long time, like that of common parsley.

Remove yellow or wilted leaves.
Water in case of drought during summer.

Harvesting tuberous parsley

Harvest about 6 months after sowing. Store in a silo. Beware of field mice, which will nibble at them if you leave them in the ground over winter.