The Halflange hilmar tuberous parsley is a vigorous, winter-resistant variety that produces long, white roots 15 to 20 cm long. It has a very aromatic flavor.

Root parsley is excellent in soup or baked. Its leaves are eaten like those of root parsley, that is, like common parsley.

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.