Hamburg parsley

Introduced to England in the 18th century, this was popular for about 100 years and is still commonly eaten in Germany. The leaves are similar to that of parsley, in appearance and taste, and can be used in the same way but the difference to most parsleys in that the edible roots resemble parsnips and grow up to about 15cm long. The roots are described as tasting like a cross between parsnips and parsley or parsnips and celery - sweetest and tastiest if cooked. The roots are frost resistant and ready to harvest in late Autumn /early Winter and unusually the largest roots taste the best. This is a biennial, grown as an annual - if you let it flower the leaves will be inedible and the plant will then die.